For the Kringle’s, there is no better part of Thanksgiving, turkey aside, than the dressing. Since I’m a dressing snob, I make it myself and there is nothing like it! It’s super easy, totally customizable to your taste and serves as a perfect base to build on every time you make it. The great thing is you can make it ahead of time and reheat it on the big day and the flavor is actually that much better. Want to really get a jump on the game? Freeze it, thaw and reheat. I can vouch it tastes just as good as the day you made it as long as its well wrapped. In this video, I will show you that truly you can use any bread you have on hand.
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Ingredients
- 20 oz bread(s) of your choice (I used light bread, sweet bread and hot dog buns so truly…your choice)
- 1 1/2 - 2 cups Chicken or Turkey Broth (I used low sodium)
- 1 cup onions, diced and caramelized
- 1 large stalk celery, diced
- 1 large carrot, diced
- 2 eggs, beaten
- 3/4 tsp poultry seasoning
- 1/4 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt (optional, if you’re using low sodium broth)
Instructions
To pre-make breadcubes.
- Set oven to 300 degrees.
- Cut all bread into cubes, spread evenly on cookie sheet and toast for 10 minutes. Flip bread over and bake for 5 minute intervals until bread is dry like a crouton. Allow to cool completely before bagging. (This can be done ahead of time so you've got one step completed!)
Day of preparation:
- Preheat oven to 350 degrees.
- Add herbs/spices, caramelized onions (learn how to make them here: https://youtu.be/rJjITmFgSEQ), carrots, celery and egg. Toss to coat.
- Add broth according to video specs and toss again.
- Generously spray a 9x13 pan with cooking spray so the dressing doesn't stick and evenly spread it into the pan. Cover with foil.
- Bake for 20-25 minutes.
- When you have full attention available, turn broiler on LOW, remove foil, turn on oven light and bake at 1 minute intervals until desired crusty top is achieved. Do not over broil.
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2 Comments
Is it weird that I just found this recipe today AND that I am sharing it on my blog next week for a stuffing/dressing post AND that I listened to the YouTube video WHILE writing?
Also, can you please for the love of God tell me how you do those videos?? Maybe write a blog post about how to?
Not weird at all! I sent you an email that will probably drain the color from your face. 🙂