1. Can I use a different type of bread for Grandma’s Thanksgiving Dressing?

While Italian bread is the traditional choice, you can substitute it with other soft, white bread or even cornbread if you prefer. Just be sure to tear the bread into pieces that will absorb the turkey stock well, ensuring the dressing remains moist but not soggy.

2. How can I make Grandma's Thanksgiving Dressing gluten-free?

To make the dressing gluten-free, simply substitute the Italian bread with gluten-free bread. Many gluten-free bread options are available in stores, or you can make your own at home. The rest of the recipe remains the same, and you'll still enjoy a delicious and moist dressing.

3. Can I prepare this dressing in advance?

Yes, you can make Grandma's Thanksgiving Dressing a day or two ahead of time. Simply follow the recipe, then cover and store it in the refrigerator. When you're ready to serve, reheat it in the oven, adding a little more turkey stock or water to ensure it stays moist.

Grandma's Thanksgiving Dressing - The Best Comfort Side

Name: Grandma's Thanksgiving Dressing
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 loaves Italian bread, torn into 1-inch pieces; 1-2 tablespoons Thanksgiving seasoning (salt, pepper, poultry seasoning); 2 sticks butter; 1 cup diced celery leaves and top stalks; 1 medium onion, diced; 8 cups turkey stock (or chicken broth); 1 turkey neck and giblets (for stock)

Description

Grandma’s Thanksgiving Dressing is a classic and comforting side dish made with Italian bread, turkey stock, and a flavorful blend of spices. This recipe is easy to prepare and makes for the perfect addition to your Thanksgiving feast, complementing turkey, gravy, and other holiday dishes.

Ingredients

Scale

2 loaves Italian bread, torn into 1-inch pieces
1-2 tablespoons Thanksgiving seasoning (salt, pepper, poultry seasoning)
2 sticks butter
1 cup diced celery leaves and top stalks
1 medium onion, diced
8 cups turkey stock (or chicken broth)
1 turkey neck and giblets (for stock)

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Instructions

In a medium pot, add 8 cups of water and the turkey neck and giblets with 1 tablespoon of poultry seasoning. Bring to a simmer and cook for 20 minutes to create the stock.
Tear the Italian bread into 1-inch pieces. Place in a large mixing bowl.
Sprinkle the Thanksgiving seasoning (salt, pepper, poultry seasoning) over the torn bread pieces. Toss gently to coat.
In a skillet, melt the two sticks of butter over medium heat. Add the diced celery and onion. Sauté until tender, about 5-7 minutes.
Pour the butter, celery, and onion mixture over the seasoned bread. Toss to combine.
Gradually ladle in the turkey stock, about 1 cup at a time, stirring until the bread is moist but not soggy. You may need about 1.5-2 cups of stock total.
Transfer the bread mixture to a buttered 9×13 baking dish. Press the mixture down gently with your hands.
Cover with foil and set aside until 30-40 minutes before serving.
Preheat the oven to 350˚F (175˚C). Bake the dressing for 30-40 minutes, or until the top and edges are golden brown.
Serve with turkey, gravy, and your other favorite Thanksgiving sides.

Notes

You can prepare this dressing a day ahead. Store it in the fridge and reheat it before serving.
If the dressing appears too dry, add a bit more stock or water before baking.
Use gluten-free bread to make the dish gluten-free, if needed.
If the dressing becomes too wet, simply add more torn bread or bake it longer.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 250
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg