bjbj Over and over again, if you ask people what their favorite Thanksgiving dish is,
chances are it s going to be the stuffing. There are 100,000 ways to make dressings.
Side note, dressing s in the south, stuffing s in the north; we can both ways. I ve always
said dressings, but I ve discovered stuffings recently. This time we re going to do both.
Everybody loves it, whatever you call it. You can put just about anything in one. You
can make it with any kind of bread, with crackers, with cornbread, with seafood, all kinds of
dried fruit, bacon, and sausage, you name it. This, however, is the very basic, simplest,
and easiest stuffing/dressing, you can make for Thanksgiving. In this particular case,
I m going roast off a turkey breast here in a few minutes. I m actually going to violate
my southern roots, and I m going to stuff this bird, but I m going to show you how to
make it so you can do it as a dressing, or a stuffing, either one; super-simple, super-easy.
I love this one too because it s also really inexpensive. I ve been known to throw this
one together, because I like to do turkey all the time. Easy, easy. In my oven, actually
right now, at 350 degrees, I have about a big, crusty loaf of French bread. I cut it
into cubes and I ve got it turning into little toasty cubes in the oven. I ll show you that
in a minute. In the meantime, I ve got 1 stick of butter right here, and I ve got it on medium
heat. I ve also got, just about 2 cups of chopped onion. It was a big onion, use one,
it s not rocket science. My celery was little, so it was about, but it s about a 1 cup of
celery. You can go 2 cups, you can go 1 cups, it doesn t matter. All we re going to do right
here is saut our veggies; get everybody in here. This takes a few minutes because we
want them to begin to be turning translucent and fragrant. What I m going to do is I m
going to wait for my bread cubes to finish toasting off in the oven. I m going to saut
my vegetables, and I ll come back in just a minute and I ll show you the next step.
This is what we want with our vegetables, and all we have in here is butter, celery,
and onion. You just want that nice and soft, translucent. They smell wonderful, of course
butter and onion always is fantastic. I went ahead and pulled our bread crumbs, this is
what you want here. As a matter of fact, this is a great way to tell if they re ready. You
hear that? Perfect. The more moisture that is out of your bread crumbs, then the more
flavor it s going to take up later. If you start with really soft, fresh, moist breadcrumbs,
it s not going to have any room to take up everything else wonderful that you want to
put in it. It s up to you, but I like mine nice and dry and crunchy. Watch me make a
mess. I always make a mess when I do this. Seems like I never have a bowl that s big
enough. I ve done this is stock pans before; great, big stockpots. It seems really, really
easy. I know I ve got the bottom of the pan to the camera, I m sorry. Hang on I ll show
you. I ll try to avoid that. At this point . . . Look. I m working backwards. Everything
is in here. The cameraman keeps telling me that I block the shot and y all can t see
what I m going. Of course, that makes perfect sense to me. Lots of things make sense to
me. Seasonings: Anything you like with your turkey will be great with your dressing. In
this case, I have a little bit of Rosemary, a little bit of sage, a little bit of thyme,
and I ve got all dried herbs. You can use fresh herbs, absolutely fine. That was about
1 teaspoon to 1 teaspoons of each one. If you re using fresh, double the amount, because
dried is stronger. Use a little bit of salt, this is Kosher salt. I m going to start mixing
them together. Last 2 things that are going to go in here: I ve got a couple of eggs that
I ve beaten up, and they re going to go in, little binder. The tricky thing with dressing:
Remember how I said the more moisture that s out of your bread, the more flavor it will
take up? In this case, I ve got about 2 cups of chicken broth, and I m going to start with
just enough to barely moisten it. I don t know exactly how much moisture I ve already
taken out of my bread, so I don t know exactly how much moisture it s going to take up in
a minute. Does that make sense? A lot of times, I think people go wrong with dressing or stuffings,
they have too much or too little moisture. It s because they don t realize that can pay
attention. See, I think it needs a little bit more. I m going to go ahead and put almost
all the rest of this in here. You can pay attention to what it looks like and what it
feels like, and it s entirely up to you. I think that is just about right. You know what,
2 full cups. At this point we re going to do a couple of things: I m going to set aside
about 2 cups of this, it s going to go in this bowl, because I m actually going to stuff
my turkey breast with it. The rest of it, I m putting in this buttered casserole dish.
Here s the thing, if you re baking this off with chicken, go ahead and put that casserole
dish in the oven about 40 minutes before your chicken s done, and you re good to go. However,
since a turkey, even a turkey breast, takes a couple 3 hours, you want to go ahead and
stash that in the fridge, pull it out, and bake it off an hour before your turkey comes
out. You don t want it sitting around with the raw eggs on the counter until it s time
to put it in the oven, and you don t want to bake it off too early. The same thing with
what you re going to stuff your bird with. You want to put cold stuffing in a cold bird.
It cuts down on the food borne illness on anything you want to serve. It s not tasty,
and people won t like you for it. I m going to be back in a few minutes, and I will show
you what the dressing baked on the side looks like when it comes out of the oven. We stuck
him in here about 20 minutes before we pulled our turkey. Actually, if you re watching thermometer,
which I told you to do, that s when it hits about 150 degrees. The reason we put it in
there at 20 minutes before we pulled the turkey, and you actually needed 40 minutes to cook,
is because our beautiful little turkey breast up here had to rest for at least 20 minutes.
This is our classic onion and celery dressing. Over there, it s stuffing; over here, it s
dressing. This, I m so going to burn my mouth. It s crispy on the outside edges, juicy inside.
I m going to burn myself. This one might be mine. [Content_Types].xml Iw}, $yi} _rels/.rels
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