- 3 cups celery
- 2 onion
- One loaf of bread (Aprox 13 cups of bread cubes)
- 3 teaspoons salt
- 2 teaspoons dried sage
- 1 1/2 teaspoon dried thyme
- 1 teaspoon pepper
- Turkey or chicken broth
- Coarsely chop onions and celery – place in turkey cavity
- Roast the turkey – check out TheYummyLife.com. Monica has done a great job showing how to roast a foolproof turkey.
- To make turkey broth, boil the neck and giblets in a saucepan while the turkey is cooking (or use commercial chicken broth)
- Toast bread – break into crouton size pieces and place in a large bowl
- Add seasonings to croutons
- When turkey is finished roasting, scoop the onions and celery out of the body cavity and puree in food processor.or blender
- Toss onion and celery into the bread mixture.
- Place mixture in a 13 X 9 grease pan (or line with parchment paper).
- Pour broth over dressing to moisten.
- Bake uncovered in 350 degree oven for 40 minutes.
- Mom always made dressing outside of the bird – so naturally I do too. The key to making this dressing extra special is cooking the celery and onions inside the turkey and then adding them to the dressing after the bird is cooked. This accomplishes three things:
- Eliminates the need to saute the celery and onions in butter.
- The aromatics flavor the turkey and the turkey flavors the aromatics.
- Shortens the cooking time for the turkey
- Since the turkey needs to rest and cool off before carving, this gives me plenty of time to finish the dressing.
- To make a great gravy from pan drippings while your turkey is resting, try this: TheKitchn.com