My Grams is known for her stuffing… dressing??… (errrr whatever you want to call it!) at Thanksgiving. She cooks it separate from the turkey so I guess for technical terminology we will go ahead and call it dressing. But I digress…
Her Turkey ‘dressing’ is absolutely FANTASTIC every. single. time.
Last year I decided it was time I figured out her secret… so I called Grams (she lives up in Ohio) like 6 times to check and double check what she did (taking detailed notes along the way). We get to the part about how much butter to use and our conversation went something like this:
Grams: “Now, Kristina, (followed by a mischievous giggle) I use a LOT of butter. So, this isn’t exactly the healthiest recipe, but it’s how I always make it and everyone seems to really like it!”
[Note: In my head I’m thinking she’s embarrassed over 2 sticks of butter…]
Me: “Grams, EXACTLY how many sticks of butter do you use?? You know I need specifics so I can make it!”
Grams: “Well, dear, (LONG PAUSE) I have 6 sticks laid out for my stuffing this year.” SILENCE
Me: “Holy cow, GRAMS!! Seriously?!!”
Oh, she was SERIOUS folks. Didn’t know my grams was related to Paula Deen hah! In Grams’ defense… she does make A LOT of dressing every year! Let’s give her a pass, shall we…
Anyhow, I made this recipe and scaled back the butter to bread ratio a bit (Lord, have mercy!) and it turned out absolutely delicious!
Grammie's Homemade Dressing
Prep Time: 20 minutes
Cook Time: 30-45 minutes
This dressing recipe is meant to be cooked on a baking sheet (not INSIDE the bird). However, if you would like to stuff the bird with this dressing you will need to only use 3/4 cups of the broth, then stuff your turkey loosely with it (the juices from the turkey will moisten it as it cooks).
1 (16 ounce) loaf of day old (cubed and dried) white deli bread*
1 stick butter
1 onion, diced
4 stalks celery, diced
8 ounces mushrooms, wiped clean and sliced (optional)
1 teaspoon salt
1/4-1/2 teaspoon fresh cracked black pepper
2 teaspoons poultry seasoning
3 1/2 - 4 cups low sodium chicken or turkey broth
*You want REALLY dry bread for this recipe or the broth will make it a soupy mess. You can either tear into small pieces, spread out on a baking sheet, and leave out overnight to dry out (put in a cool oven to protect from ants) -OR- Check your deli section for already dried out bags of fresh "stuffing bread". My local Publix has this every year and saves me the hassle!
Preheat oven to 350ºF and spray a large rimmed baking sheet with non-stick cooking spray. In a large non-stick skillet, melt butter over medium high heat. Add onion, celery, and mushroom and sauté until softened (5-6 minutes). Season with 1 teaspoon of salt and fresh cracked black pepper.
Add dried bread to a large bowl and dump softened veggie and butter mixture on top. Sprinkle poultry seasoning on top and gently toss to start to combine. Add 1 cup of broth at a time and mix well until it begins to soften. If you have really dry bread like I did you will need ALL of the broth (possibly more). You want you bread moistened but not completely soggy. Let it sit for 5-10 minutes to allow the liquid to distribute.
Spread stuffing out into an even layer on the prepared baking sheet. Bake in preheated oven for 20-30 minutes until set and the top is golden brown. Transfer into a serving dish and serve warm.