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Thanksgiving A to Z (The Dressing)

Thanksgiving from A to Z  (The Dressing)

So I gave you the recipe and detailed instructions for the Herb Crusted Roasted Turkey.  The Reynolds Oven Roasting Turkey Bag should have helped produce a good amount of broth from the turkey.  If you don’t have about 4 cups of broth from the turkey, don’t worry we can add carton or canned broth that we improve upon.  You will need about 1 and ½ cups of broth for the dressing. Save the remaining broth for the Gravy Recipe.

Extra Broth Recipe:(Optional)

So if you don’t have enough broth let’s make some.

–       2 cups of canned or carton chicken broth

–       The vegetables and the turkey neck and Giblets from the Reynolds Oven Roasting Turkey Bag

–       Mesh Strainer

–       2 Large Dutch Ovens

In the Dutch Oven add the Chicken Broth and bring it to a boil.  Add the vegetables, Giblets and turkey neck to the broth and let boil for a few minutes.

Over the other Dutch Oven use the Mesh Strainer to strain the broth.  Now you have plenty of broth.


Turkey Dressing Recipe:



–       12 oz of bread (cubed) (This is a little more then half a loaf of bread)

–       Minced Garlic

–       A ½ tsp Chiffonade of Fresh Parley (Chiffonade means finely chopped)

–       2 cup of broth (reserve ½ cup)

–       4 TBS of Butter

–       2 TBS Olive Oil

–       ½ tsp of dried Sage



–       Large Dutch Oven

–       Wooden Spoon

–       Cookie Sheet

–       Aluminum Foil

–       Fork



–       Pre-heat oven to 400 degrees

–       Line the Cookie Sheet with the Aluminum Foil (Set aside for later use)

–       Place the Dutch Oven over medium/low heat.

–       Add butter and olive oil to Dutch Oven and let it melt until it bubbles.

–       Stir in the Sage seasoning.

–       Add the Parsley Chiffonade

–       Add the Minced Garlic and stir just for 45 sec or so

–       Stir in Bread Cubes so the butter/olive oil seasoning mixture is absorbed by the bread cubes

–       Remove buttered bread cubed from Dutch Oven to the lined Cookie Sheet and place in oven for about 4 to 6 minutes or until golden brown.  (Do not wash the Dutch Oven. You will use it again shortly.)

–       In the same Dutch Oven add the 1 ½ Cups of Chicken Broth and bring to a boil.

–       Add the toasted bread cubes to the boiling broth and stir until all the broth is absorbed.  (The ½ cup of broth your reserved is in case your dressing is not moist enough.  Save the broth for the gravy if you don’t use it.)

–       Cover and let set for 5 minutes

–       Fluff with the fork before serving


Gravy is next




November 20, 2012 - Posted by | Cooking Class, Side Dishes, Thanksgiving 2012

1 Comment »

  1. Reblogged this on Cook With Me's Blog.

    Comment by acjohnson423 | November 27, 2013 | Reply

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