Jerri’s Turkey Dressing

I don’t know how my Mom made turkey dressing.  At first I was too young to be interested in something as dull as bread stuffed into a turkey.  Later, when I was a teenager, I was deer hunting with my Dad and his friends on Thanksgiving Day.  By 1:00 PM, our deadline to be back for dinner, the turkey was out of the oven and the dressing was done.  At Christmas I was usually busy with gifts brought by Santa or from grandparents and various aunts and uncles.

Jerri has been roasting our Thanksgiving and Christmas turkeys for fifty years, and they taste just as good as the ones my mother cooked.  The dressing is just as delicious too, so I finally decided to get Jerri’s recipe.  “I don’t have a recipe,” she said, so I offered to watch her make her dressing and record what she did.  Determining quantities was tricky, but with only a few snarls, we managed it, and the dressing was as delicious as usual.

Jerri starts her turkey dressing the evening before the holiday dinner.

INGREDIENTS:

About 14 cups (3 1/2 quarts) dried white bread cubes

3 1/2 – 4 cups chicken broth

1 tsp. ground sage

1/4 tsp. ground allspice

1/2 – 1 tsp. salt (depends on the broth and butter)

1/4 tsp. black pepper

1 cup finely chopped celery

1/4 cup finely chopped onion

2 T butter

PROCEDURE:

The night before you make the dressing, cut a loaf of white bread into half-inch cubes. Spread them in a couple of nine by thirteen-inch baking pans and warm your oven to 115º or 120º.  Turn off the oven and set the pans on the center shelf.  If you want, you can stir the bread cubes after an hour or so.  The cubes should be fairly dry when you mix the dressing.  If some are still a bit soft, that is okay.

The next morning, clean and finely chop the celery and onion to about an eighth-inch dice.  Melt two tablespoons of butter in a small skillet over moderate heat and cook the vegetables until they are soft but not browned.

Dressing ready to mixPut the bread cubes into a large mixing bowl and sprinkle the salt and spices over them. Add the celery and onion along with a cup of broth and begin mixing everything gently together.  Continue adding broth and mixing the dressing until all the cubes have been dampened but not mashed.

We always bake some of the dressing stuffed inside the turkey, which is why we call it stuffing.  Here is what Jerri does.  Season the inside of the turkey cavity with about three-fourths-teaspoon of salt and pack it lightly with dressing.  Put the extra dressing in a casserole or soufflé dish to bake separately.  Jerri puts this dressing in about an hour before the turkey is done.

While the turkey is roasting there is plenty of time to peel the potatoes, cook the cranberry sauce, mix the green bean casserole and wash the sweet potatoes that will go in the oven about an hour and a half before the turkey is done.  The pie and dinner rolls were baked the day before.  Jerri will rouse me to carve the turkey and mash the potatoes while she sets everything out.

Or almost everything:  One year in a wicked moment, I did end my dinner prayer with “And Lord, please make the salt and pepper appear on our table.”  Jerri was not amused.

NOTES:  Jerri uses two cans of chicken broth for her dressing.  As you can see from the photo, she sprinkles the spices directly from the bottles, so the measures are more art than science.  “I never make it the same way,” she says again, and often she adds something weird, like seasoning salt, but it always tastes wonderful.

Jerri’s Turkey Dressing

As I may have mentioned before, we always have roast turkey for our Thanksgiving and Christmas dinners. The day before the big day, Jerri bakes the pumpkin pie, makes the cranberry sauce and prepares the ingredients for the turkey dressing. Sometimes I help out by making the pie crust or chopping things for the dressing.

When I asked for her dressing recipe, she rolled her eyes in exasperation and told me that she really did not have one. So I offered to watch and note what she does. This is not a very good idea, as I have trouble resisting the urge to make suggestions, but she agreed on the condition that I keep my mouth shut.

The quantities listed below can be modified to suit your taste, but my advice is that you follow her recipe the first time you make the dressing and adjust proportions when you make it again. Commercial dressing mixes are certainly edible, but the one you make for your table will end up tasting better, though you may need to make a couple of batches until you balance everything to your taste.

INGREDIENTS:

20 slices bread
1/2 cup finely chopped onion
1 cup finely chopped celery
3 T butter
1/2 tsp. salt
1/4 tsp. black pepper
Dash of allspice
Dash of cloves
2 tsp. rubbed sage
1 can chicken broth
1 bouillon cube dissolved in 1 cup water

PROCEDURE:

Dry the bread slices in a warm oven for an hour or two, then cut the bread into half inch cubes. Dissolve the bouillon cube in a cup of hot water. Set the bouillon aside to cool.

Clean and chop the onion and celery into an eighth to quarter inch dice. Melt the butter in a skillet and cook the onion and celery over low heat until they are soft but not browned. If you are preparing the ingredients a day in advance, refrigerate the onions and celery and warm them before you add them to the bread cubes.

In a large mixing bowl, pour the bouillon and a cup of broth on the bread cubes. Sprinkle on the salt and spices. Toss with your hands and a cooking spoon. Add extra broth or water until the bread is moistened but not mushy. If you are going to stuff the turkey, you should have rubbed some salt inside the cavity. Fill the cavity with dressing and the remainder in an ungreased baking dish or put all the dressing into the dish if you prefer not to stuff the bird.

About 45 minutes before the turkey is done, put the baking dish with the dressing in the oven. Cook until it has browned on top and is firm.

NOTE: Bread slices differ in size. Twenty slices of a standard loaf of commercial white cut into half inch cubes produce about twelve cups, but you may want to use a different variety of bread. Just make sure that you have about twelve cups of cubes when you add the spices and liquids.