Short & sweet. Stuffing is IN the bird, dressing is not. This recipe can be used either way. You can make this gluten free by using Udis gluten free bread and my flour-free cornbread.
Homemade Thanksgiving Dressing
Ingredients
- 1 stick butter or ghee
- 1 large onion diced
- 3-4 stalks celery chopped
- 1 tsp onion powder
- 2 tsp poultry seasoning
- 3 cups chicken stock + more if needed
- 2 eggs
- 4 cups stale bread (or 1 bag seasoned bread mix)
- 2 cups stale Ezekiel bread blend in food processor until large bread crumb texture
- 1/2 pan cornbread crumbled and left out on a baking dish to dry overnight
- Salt and pepper to taste
Instructions
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Preheat the oven to 350 degrees F.
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Melt butter/ghee in a large skillet over medium heat. Add diced onions and celery, and onion powder & poultry seasoning; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk eggs in a large bowl; add all bread crumbs, then slowly pour in the vegetable/broth mixture and toss. Mixture should be wet enough to stick to the spoon and would easily form into balls; add more broth if necessary. Transfer to a buttered (or oiled) 3-quart baking dish. Cover and bake 10-15 minutes, then uncover and bake until golden, 10-15 more minutes.
