Homemade Dressing (aka Stuffing)

What the difference between dressing and stuffing? It depends on where it's cooked. Dressing is cooked in a baking dish while stuffing is cooked inside meat (like a turkey or pork chops). Growing up we ate dressing primarily around the holidays. Today, we eat it at the holidays and occasionally as an accompaniment to less formal meals including pork chops and chicken breasts.

A dressing is a combination of starch, fruit, veg, nuts and seasonings. You can make new varieties just by swapping out ingredients. Below is my recipe for turkey dressing. When making a traditional dressing, I always include carrots, onions and celery. But that's just the beginning.

Starches: If you have a favorite dressing, you can switch up flavors by changing the starch. Instead of white bread, consider using wheat, cinnamon raisin, corn or pumpkin bread, any kind of grain (cooked rice, farro, barley), or omit the starch and pump up the veg.

Fruits, veg and nuts: Begin with a saute of carrots, celery and onions and then add in your favorites: mushrooms, roasted root vegetables, shredded cabbage or Brussels sprouts, spinach, fresh apples or pears, raisins or other dried fruits like dates, apricots, currants or cranberries. I also like a bit of crunch in my dressing and often add walnuts, pecans, hickory nuts, chestnuts or almonds.

Herbs & seasonings: I always add fresh parsley to dressings. Plus rosemary, sage, chives, thyme or lemon/orange zest.

Here's a few of my favorite combos. All include chopped, sauteed carrots, onions and celery in addition to:

• Corn or pumpkin bread, cooked breakfast sausage, dried cranberries, pecans and sage
• Cinnamon bread, bacon, fresh apples, walnuts and rosemary
• Rice, dried apricots, almonds, thyme and lemon zest
• Skip the starch: Mushrooms, spinach, walnuts or pine nuts, parsley, blue cheese (I like this in a rolled beef roast).

Slice and cube bread. Toast cubes in a 350 degree oven for 10 minutes to dry.

Start by cooking bacon in butter. Using two fats enhances flavor of the finished dressing.

While bacon cooks, chop onion, carrot and celery.

Saute veg until onions are translucent, about 10 minutes.

While veg cooks, chop herbs. I use a mix of parsley and sage.

In a large bowl, combine bread, cooked bacon, sauteed
veg, pecans, cranberries and herbs. Toss to combine.

Mix in 3 cups stock. Allow bread to absorb liquid. Add more stock
if necessary. Bread should be moist, but still hold together.

Place in a 9x13 pan. Cover with foil bake at 375 degrees
for 30 minutes. Uncover and bake an additional 15 minutes.

Traditional Poultry Dressing

Makes 10 servings

2 Tbsp butter

4 slices thick cut bacon, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 large onion, chopped

8 cups bread cubes, toasted if fresh

1 cup pecans

1 cup dried cranberries

3 Tbsp fresh parsley chopped

2 Tbsp fresh sage, chopped

3-4 cups poultry stock

Preheat oven to 375 degrees. In a large pan, saute bacon in butter until bacon is crispy. Remove bacon and drain on a paper towel. Saute carrots, onion and celery in remaining fat in pan until vegetables are softened and onion is translucent, about 10 minutes. While veg is cooking place bread cubes to a large bowl. Add cooked bacon, veg, pecans, cranberries and herbs to bread. Toss to combine. Add 3 cups stock, allow bread to soak all stock. Add up to another cup, if necessary (liquid required depends on dryness of bread). Place in a 9x13 baking dish and cover with foil. Bake 30 minutes. Uncover and bake an additional 15 minutes. Serve.

Holiday Food Prep Schedule

Hosting a holiday meal can make for a stressful day for the host. I'm sort of a stickler about getting the meal on the table at the pre-announced time, so I make a schedule to keep me on track. With an eye on the clock, I can usually have the food on the table within 5-10 minutes of my goal.

To get the entire meal on the table at the same time, I enlist both my ovens and a turkey roaster. I've adapted the schedule below to include a microwave and crock pot, in case you have just one oven. A note about a roaster: you might think it's an unnecessary kitchen tool that you'll use only once a year. In addition to roasting a holiday turkey, ham or beef roast, this workhorse can also be used to roast multiple chickens simultaneously and feed hungry crowds sausage & peppers, pulled pork, chicken & noodles and more. 

This 70+ year old roaster belonged to my grandmother. The top can be separated from the base
for countertop use. The masking tape on the upper right was placed there by Grandma Egner
so no one would (accidentally) take her roaster from covered dish dinners and farm meals. 

A note about roasting turkey: The roasting time below is for a 14 lb. unstuffed turkey with a 1pm finish time. To learn how long to roast your turkey, check the Butterball roasting chart. If you're stuffing your turkey, be sure to place stuffing in cavity just before placing in the oven. Stuffing the bird the night before can encourage bacteria growth. Also, pop-up timers can be faulty. Determine doneness with a meat thermometer: 165 degrees at the meatiest part of the thigh and breast, making sure not to touch the thermometer to the bone.

Sample Holiday Meal Schedule

Two days before the meal

• Prepare bread for stuffing: cut into cubes and dry in a 400 degree oven for 20 minutes stirring once. Cool and store in a sealed bag until ready to use
• Make and refrigerate cranberry sauce.
• Make and refrigerate brine.

Day before the meal

• Saute vegetables for stuffing
• Place turkey in brine in the afternoon
• Blanch  and refrigerate fresh vegetables in prep for final cooking: green beans, cauliflower, broccoli, etc.
• Assemble and refrigerate salads and other cold sides
• Make pies or other desserts
• Make and refrigerate mashed potatoes
• Chill beverages

Day of the meal

8:30am Preheat oven/roaster

Prep turkey for roasting

9:00 Place turkey in oven/roaster

Crockpot: Heat premade mashed potatoes on low 

stirring occasionally

Prep veggies for roasting, sauteing or boiling

11:30 Assemble stuffing

12:30 Remove turkey from oven/roaster to rest for 30 minutes

Oven: Bake casseroles requiring dry heat (stuffing, 

mac & cheese, etc.)

Oven: Roast veggie sides

Stove: saute/boil veggie sides

Strain pan drippings into saucepan and make slurry for gravy

12:45 Microwave: Heat casseroles that can withstand 

moist heat (squash, green beans)

12:50 Stove: Make gravy

1:00 Let’s eat!!

How do you manage your holiday feast?

Preparing winter squash

We had a great winter squash harvest this year, resulting in acorns, butternuts and a few varieties of pie pumpkins. Squash is one of my favorite side dishes. In addition to being flavorful and easy to prepare, fresh, uncut squash will hold for months (between 50-60 degrees is optimal).

Squash recipes are plentiful and I strive for the easiest preparation, which generally eliminates peeling. Many recipes calling for peeled squash can be modified to use squash roasted in and scraped from the skin.

Although they might not be much to look at, the butternut (l)
and acorn (r) squash are tasty fall treats.

To prepare, carefully cut in half and scoop out the seeds with a spoon.
Thoroughly sprinkle with salt and pepper.

Place squash cut side down and roast at 375 degrees for 25-30 minutes.

Flip squash cut side up and, if desired, stuff cavity. For the acorn squash, I made a bread stuffing
with apples and cranberries. The butternut was sprinkled with cinnamon. Brown sugar and butter were placed in the cavity. Return the stuffed squash to the oven for an additional 25 minutes.

Finished squash. Comforting, filling and healthy!

You can bake squash cut side down for 45-50 minutes, scrape flesh from skin and mash for a casserole. I added a a bit of butter, nutmeg and a drizzle of maple syrup. This is a great Thanksgiving side that can be made the day before and heated in a 375 degree oven for 30 minutes (while the turkey rests). Roasted flesh can also be used as a base for cream soup.

Squash Stuffing
1/4 cup onions
1/4 cup celery
2 Tbsp butter
1 cup dried bread cubes
1/4 cup dried cranberries
1 small apple, peeled, cored and cubed
2 slices of bacon, cooked and crumbled (optional)
1 tsp dried sage or 2 tsp fresh sage
1/2 cup chicken stock, vegetable stock or cider
Salt & pepper, to taste

In a small saucepan cook onions and celery in butter just until softened, about five minutes. Combine sauteed vegetables with bread cubes, cranberries, apple, bacon, and sage. Add stock/cider, stirring to moisten ingredients.  Divide stuffing evenly between four partially baked acorn squash halves. Return to oven and bake at 375 degrees for 25-30 minutes.

Leave a comment with your winter squash preparation tips!