During the holiday season cooks from all over like to share their traditional turkey dressing recipes. This easy recipe is one that was made up in a pinch and it’s so good that it has been served for 25 years. Even children that don’t usually like stuffing like this one.
This recipe makes a lot of stuffing and will fill two large turkeys, but many people like to stuff one bird with an extra pot of dressing on the side. Or, all of it in a pot is good, too.
Easy Holiday Side Dish Recipe For Stuffing
Cut the ingredients in half if needed, it will still turn out just as good.
Use a large bowl or pot to mix it in.
- 6 cups bread cubes
- 3 cups cubed apples (gold or green apples will work but red looks better)
- 1 cup black raisins (again, gold will work but black looks better)
- 1 med. Onion, diced in ¼ to ½ inch pieces
- 2 Tbsp butter, margarine or extra virgin olive oil
- 1 cup turkey or chicken broth
- 1 tsp. rosemary (fresh or dried)
- 1 tsp. sage (dried)
- 1 tsp. fresh cracked black pepper
- 1 tsp. thyme (dried)
- 1 tsp. salt (optional)
- Prepare the turkey for stuffing by removing giblets from both ends and rinsing and drying the bird.
- Saute the onions in the butter (or ingredient you chose) just until they’re translucent.
- While the onions are sautéing, mix all the other ingredients except the broth.
- When the onions are ready, add the broth and stir.
- Mix the broth mixture with the other ingredients and stir well. Mixing with the hands does a better job than utensils, but isn’t necessary.
- Put the dressing in both ends of the turkey, but do not pack it in.
- Finish dressing the bird by trussing the legs and closing the skin flaps over the cavities. Use butcher’s string to tie the legs together at the ends or use a commercially made trussing kit.
For the remaining stuffing in the bowl, see if it’s the desired wetness. Some people like dry stuffing, and if that applies, the recipe is good as it is. If not, add a little more liquid (water, milk or broth) until it’s wet enough and put it in a pot with a tight-fitting lid.
Bake next to the turkey in the oven for the last 45 minutes before the bird is done. Or, if the oven’s too small, the stuffing can be put in the oven immediately after the turkey comes out. The turkey needs to sit a little while before it can be carved, and the carving itself will take a little time, so there should be enough time for the stuffing pot to cook. Since the recipe has no meat in it, it really just needs to heat up and meld flavors.
When done, remove the pot from the oven and take off the lid. It should look crispy and delicious on the top. Put it on the table or put it in a bowl for serving. Serve while hot.
Enjoy!
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