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Best Turkey Dressing
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- #35120
The combination of white bread and cornbread cubes mixed with pork sausage makes the best turkey dressing you'll ever have.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 boxes Jiffy cornbread mix, plus ingredients required on package
1 loaf fresh French or Italian style bread
1 bunch celery
turkey neck or other parts
3 onions, chopped
turkey or chicken broth, as needed
1/2 cup butter
1 pound bulk pork breakfast sausage
1 teaspoon black pepper
1 teaspoon dried sage
1 teaspoon garlic powder
1 teaspoon poultry seasoning
directions
Prepare and bake the cornbread as directed on the package. Remove from the oven and let cool completely.
Cut the cornbread and French bread into 1/2-inch cubes and place on a baking sheet. Place in the oven at 200 degrees F and bake, tossing the cubes occasionally, until the bread cubes are dried out. They should be firm but not crispy. Remove the baking sheet from the oven and let the bread cool.
Cut the bottom 1-inch off the celery bunch. Trim off the leaves. Add the celery bottom and leaves to a stock pot. Add a turkey neck, gizzards (do not add liver), hearts, or other parts, one cup of the chopped onion, and enough turkey or chicken broth to cover everything by an inch. Bring to a low simmer and let cook for an hour, covered.
Dice the remaining celery and combine with the remaining chopped onions and butter in a deep skillet with the over medium heat. Cook, stirring frequently, until the vegetables are soft. Add the sausage to the skillet and cook, stirring frequently, until it is cooked through.
Transfer the sausage mixture to a large bowl. Add the bread cubes, black pepper, sage, garlic powder, and poultry seasoning. Toss to combine.
Strain the broth and discard the neck, any other turkey parts, and vegetables. Add the broth to the sausage mixture in small amounts as needed until the dressing is just moist.
Transfer the dressing to a greased 9x13-inch baking dish and pat it firmly in the pan. Cover tightly with foil and bake at 350 degrees F for 45 minutes. Remove the foil and bake for 15 more minutes or until the dressing is lightly browned.
recipe tips
Use a mix of cornbread and French bread for a variety of textures in the dressing.
Adjust the amount of broth added as needed for the dressing.
For a richer flavor, use homemade turkey or chicken broth instead of store-bought.
Add dried cranberries or chopped nuts for a festive twist.
Try different types of sausages, like spicy Italian or chorizo.
Include chopped apples or chestnuts for flavor in the dressing.
common recipe questions
How much cornbread do I need if I'm not making it using Jiffy mix?
You'll want two 8x8-inch size pans of cornbread for this recipe.
What is the purpose of baking the bread cubes in the oven?
Baking the bread cubes in the oven dries them out, creating a firmer texture that will absorb the flavors of the dressing without becoming mushy.
Can I use store-bought cornbread instead of making it from a mix?
Yes, store-bought cornbread can be used, but it's best to choose a plain, unsweetened variety to maintain the savory flavor of the dressing.
Can I use different herbs and seasonings in the dressing?
Yes, feel free to adjust the seasonings to taste. You can try different herbs like thyme or rosemary.
What is the best way to reheat leftover dressing?
To reheat leftover dressing, cover it with foil and bake it at 350 degrees F until heated through. You can also microwave individual portions.
Can I prepare the dressing in advance?
Yes, the dressing can be assembled a day ahead and refrigerated overnight. Just be sure to bake it right before serving for the best texture.
tools needed
9x13-inch Baking Dish: To hold the completed turkey dressing for baking in the oven. Make sure to grease the dish before transferring the dressing mixture to prevent sticking.
Stock Pot: For simmering the celery, onions, and turkey or chicken broth. The stock pot should be large enough to hold all the ingredients and provide enough liquid to cover them.
Sharp Knife: For cutting the cornbread, French bread, onions, and celery into cubes for the dressing.
Deep Skillet: Used to cook the diced celery, chopped onions, and bulk pork breakfast sausage. The skillet should be large enough to hold all the ingredients without overcrowding.
Baking Sheet: Initially used to dry out the bread cubes from the cornbread and French bread. The sheet should be large enough to hold all the cubes in a single layer for even drying.
Tongs or Fork: For gently tossing the bread cubes on the baking sheet while drying.
Aluminum Foil: To cover the baking dish tightly while the turkey dressing bakes in the oven.
Measuring Cups and Spoons: For measuring the ingredients such as butter, poultry seasoning, garlic powder, and black pepper for accurate amounts in the recipe.
what goes with it?
Sliced Turkey Breast: the savory flavors of the dressing will perfectly complement the juicy slices of turkey.
Cranberry Sauce: the tartness of the cranberry sauce will cut through the richness of the dressing, providing a nice contrast of flavors.
Mashed Potatoes: the creamy texture of the mashed potatoes will balance out the texture of the dressing.
Green Bean Casserole: the crispiness of the fried onions in the casserole will add a nice crunch to the softness of the dressing.
Garlic Butter Brussels Sprouts: the garlicky flavor of the Brussels sprouts will add a unique twist to the traditional flavors of the dressing.
nutrition data
429 calories, 25 grams fat, 42 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
December 9, 2021
I agree this is the best dressing!!