Thanksgiving is here in America and with all of the holidays coming up, I find it hard to believe that I have never posted recipes for stuffing/dressing. Call it what you will, even if you need to go gluten-free or are vegan, you can enjoy this traditional side dish.
My family traditional dressing is made with bread cubes and turkey broth, often with giblets. I make a vegan version without the giblets, and with vegetable broth. Although you can use bread cubes, I go gluten-free and use quinoa.
Stuffing/Dressing, Baked or Stovetop
3 cups of bread cubes – OR- 1 1/2 cups of cooked quinoa, (prepared with ½ of the recommended amount of water);
¾ stick of butter or margarine
1 ½ cups minced celery
1 cup minced yellow onion
3 Tbs marjoram
3 Tbs. sage (rubbed)
½ tsp celery salt
(Or the equivalent in poultry seasoning of the last 3 ingredients)
1 tsp salt
1/4 tsp. ground pepper (any color)
2 Tbs milk, (cow or plain nut)
1 ½ + cups broth
In a heavy, large pan melt the butter or margarine
Add the celery and onion
Add the seasonings
sauté until the onions and celery are soft;
Simmer for 15 minutes until the milk is absorbed.
Add the broth, (and giblets if using), and simmer for ½ hour
Place the bread cubes or quinoa in a large bowl. Pour the cooked dressing mix over while it is still hot, and stir until it is mostly absorbed into the bread. (If the bread seems too dry, add more broth; the quinoa will not absorb the mix until it is baked or cooked)
At this point, you can:
- place in a well-buttered casserole dish and bake uncovered at 325F for an hour or until it is browned at the edges and fairly dry in the middle
- cook on the stovetop, in a large, heavy-gauge pan, (preferably with ceramic or other non-stick coating), stirring often, until fairly dry
- stuff dressing made with bread into a chicken; double the recipe to stuff a turkey
I hope that you find this helpful, especially for those of you who find yourselves with family or friends who cannot enjoy traditional dressing.