Thanksgiving Day Dressing

Thanksgiving Day DressingI typically stuff my turkey each year, but something came across me this year, and I took a different route, and instead, made a dressing. I adapted my wife’s grandmother’s recipe, and made it my own using homemade turkey broth, my own bread, and a handful of other goodies.

As I brined my turkey this year, I was left with the bags of goods. You know the ones (heart, kidney, neck, liver). So I used the livers and hearts and set those aside, and used the rest of the goods and added them to my stock pot, covered it them with approximately 3 cups of water, a dash of salt, and let it come to a boil, then simmered down for nearly two hours. After discarding the goods, I was left with this really rich turkey broth. This broth will later be used for the stuffing. Keep in mind you could use chicken broth, or water if so you desire.


  • 6 links of mild italian sausage, casing removed (optional)
  • Turkey liver and heart (optional)
  • 6 ribs of celery, chopped
  • 1/2 cup of raisins
  • 6 medium sized green olives, chopped
  • 1 large onion, chopped
  • 1 loaf of day old italian bread, cubed, and dried
  • 6 tbsp unsalted butter
  • salt and pepper to taste
  • 1 green apple, cored, skin removed, and cubed
  • 1/4 cup of chopped parsley
  • 2 cups of turkey broth

Begin by adding 2 ribs of the celery, half of the onion, heart and liver, sausage meat, and salt and pepper to a food processor and pulse this down until thoroughly combined. Set aside. To a large pan (enough to fit all of this), melt down 3 tablespoons of the butter. Add your dried croutons, and toss to coat really well. Dump them to a bowl to set aside.

Preheat your oven to 350 degrees.

To this pan again, melt down another 3 tablespoon of butter. Toss in your chopped onion and celery and cook for roughly 6 minutes. Add in the meat mixture, and combine. Add in the remaining ingredients, as well as the croutons. mix really well. Add in about a cup of the stock, and mix again. Add this to a large baking dish, and add a bit more of the stock. Cover and cook for nearly one hour in the oven.

The outcome is something that is truly delicious. It is packed full of these great flavors, and is moist through and through. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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