We love Thanksgiving at our house. The preparations, the parades, the big newspaper (well that’s history…), the games & naps. The whole day is wonderful.
Over the years it’s been celebrated at my grandparents, sometime with my aunts, uncles &cousins on my Dad’s side, and now back and forth between my sister’s house and ours.
One thing every Thanksgiving has in common is the famous dressing. It’s not a secret, but there is “a way”. My dad is truly the dressing master. If you know him, he’s not a big critique but every year he offers his advice and tips for making it just right.
I was messaging my sister a few days ago and she told me her fantasy was to have Carter, my nephew, stop by on his way home from college and pick up some of Grandpa Don’s dressing. Done. What would be better than to share the same food, though miles apart a different tables. My dad was thrilled to know the dressing has a life of its own.
This dressing isn’t fancy. And it’s never been Stuffing. Nope, always outside the bird. It can be made with ingredients you can buy at any grocery store. What make it unique is the technique. Have you ever taken a loaf of bread and held it under the faucet? Yep, I just typed that. Squishy. Now I use a measuring cup, to add the water, and have added stock instead instead of all water. But it’s really like a big fluffy bread pudding when it comes out of the over.
For years we’ve used my dad’s huge Corningware casserole dish. It’s the dressing casserole dish. Now I use “the blue one” A heavy Emile Henry. Just because it’s a bit smaller. For big occasions, we still use the “right one!”
People who don’t like dressing, like this dressing. In the photo below, you can see I fancied it up with some dried cherries and pistachios. (don’t tell my dad!)
Thanksgiving Dressing with all the trimmings
Here’s the recipe. I hope you enjoy it as much as we do. I’m including my Dad’s version, and my version to follow.
We wish you and yours a very happy celebration!
Dad’s Thanksgiving Dressing
Almost every family I know has a their own version of Thanksgiving dressing. Whether it’s made from scratch or out of a box, it’s the one they think of when they think of the holiday meal. Our family is no exception. My grandma and my dad have always made this dressing. It’s almost like a sausage bread pudding. We love it, and I hope you will too.
Serves eight to twelve as side dish
1 large loaf white bread, sliced and crusts removed
1 large onion, chopped
1 1 pound tube ground sausage (something like Jimmy Dean)
2 Tbsp Poultry Seasoning (or more to taste)
1 stick butter
2 tsp ground black pepper
1 egg, loosened
1 tsp salt
Preheat oven to 350 degrees F.
Tear the bread into 1-2 inch pieces, set aside.
In a large skillet/frying pan. Brown the sausage, drain and set aside.
Wipe out the pan, then melt the butter. Add the onion and cook over medium heat until it is soft and translucent.
In a large mixing bowl, place the bread in the bowl and drizzle with water. The bread should be very damp, almost squishy. My dad used to hold the bread loaf under the faucet and run the water over the bread, then tear. Add the egg, butter, onion, sausage, poultry seasoning, salt and pepper. Stir together. Place the mixture in the a large, buttered casserole dish. Bake covered for about 45 minutes, then uncovered for 10-15 minutes until golden brown and slightly puffed. If your casserole doesn’t have a lid, you can cover with foil
Recipe: My Thanksgiving Dressing
My dad’s dressing is great. That said, I needed to put my own spin on it and make it just a little different. The base recipe is the same, but I’ve added some additional goodies.
Serves eight to twelve as side dish
1 large loaf white bread, sliced and crusts removed
3 cups chicken stock
1 large onion, chopped
1 1 pound tube ground sausage (something like Jimmy Dean)
2 Tbsp Poultry Seasoning
1 stick butter
2 tsp ground black pepper
1 egg, loosened
1 tsp salt
1 cup chopped pistachio nuts, almonds or pecans (in any combination)
1 cup dried cranberries or dried cherries
Preheat oven to 350 degrees F.
Tear the bread into 1-2 inch pieces, set aside.
In a large skillet/frying pan. Brown the sausage, drain and set aside.
Wipe out the pan, then melt the butter. Add the onion and cook over medium heat until it is soft and translucent.
In a large mixing bowl, place the bread in the bowl and drizzle with the chicken stock. The bread should be very damp, almost squishy. If the bread is still dry, you can add more stock or some water. Add the egg, butter, onion, sausage, poultry seasoning, salt and pepper. Stir together. Mix in the nuts and dried fruit.
Place the mixture in the a large, buttered casserole dish. Bake uncovered for 45 covered, then uncover and bake about 10-15 minutes until golden brown and slightly puffed.