bread dressing

[karen]

I am looking for a really great bread-dressing recipe for the holidays. I do make dressing about 3 times a year, but it doesn’t come out very moist.

Thanks, Karen

[Carrie W]

Hi Karen,

This is a (slightly) altered version of what has always been the traditional stuffing for the holidays in my family. It's from the old Betty Crocker cookbook, and gets raves every time it's served. This is also a recipe that can involve a lot of people, with the chopping, bread breaking, stirring, etc. -- and the kitchen is a great place to gather during the holidays!

APPLE-RAISIN BREAD STUFFING

1 1/3 c minced onion
2 1/3 c chopped celery (stalks and leaves)
1 2/3 c margarine (I've been able to substitue chix broth just fine)
11 c bread cubes
5 c chopped unpeeled apples
1 1/4 c raisins
1-2 t salt
2 1/3 t sage
1 2/3 t thyme
3/4 t pepper

Leave bread slices (about 11 or 12) out overnight to stale. In a (very) large skillet, cook and stir onion and celery in butter (broth) until onion is tender. Meanwhile, have someone break the bread up into cubes into a (very) large bowl. Add the remaining ingredients to the bread and stir. Stir in about 1/3 of the bread mixture into the onion mixture, then turn it all into the deep bowl and toss. Stuff turkey just before roasting, and cook the remaining on top of the stove over low heat (we usually leave it over the oven-vent burner), stirring occasionally. Add additional liquid if needed (broth, liquid from the green beans or sweet potatoes on the stove-top, whatever suits your fancy).

[iqueen]

Karen: I have found the secret to really moist dressing is to use 1/2 stale bread and 1/2 stale cornbread. Then be sure that you add enough chicken broth, so much that it looks soupy going into the oven. You will think you have too much, but I assure you it will absorb and be extra moist. Now I can't wait until time to make it.

[carolyn.1]

Karen,
I agree with iqueen that is how I make my dressing. Over the last 27 years I have tried more recipes for stuffing than I care to count. This is the best. If you think you've put in too much broth, you probably put in the correct amount. http://www.cookinglight.com/bbs/smile.gif

[karen]

Thank you all for posting your replies,

I am thinking of incorporating both Iqueen’s and Carrie’s recipe. Using the spices from Carrie’s and the stale bread and broth from Iqueen’s, plus my usual ingredients: sausage, onions, celery, and pecans. The soupy hint was something I did not know about.

Thanks again, Karen