On Thanksgiving, I don't think any dish inspires quite as much love and jealousy as stuffing. Or, for that matter, technical debate over stuffing vs. dressing. Sure, if it's baked inside the turkey it's stuffing, and if it's not, it's dressing. But to me, it will always be stuffing — it sounds so much more satisfying than dressing, which brings to mind vinaigrette.
And on my table, the stuffing is always some version of this classic sage and onion mix. No cornbread, oysters, or dried fruit for me. This is Pepperidge-esque, Stovetop-style stuffing — but all homemade and full of toasty flavor from good bread, and savor from turkey stock. This recipe is surprisingly simple; in fact, why not make some tonight? It never hurts to practice your stuffing, whatever you call it.
Let me describe this stuffing (dressing, if you insist). It starts with toasted bread — the drier and toastier the better. I don't bother with leaving it out all night; why leave crisp bread to the vagaries of the atmosphere. No, I bake it until browned and crisp in a low oven.
From there, bread dressing is almost laughably easy. It has one of these ingredient lists that seem weirdly bare; how could they possibly turn into that seductively delicious centerpiece of Thanksgiving dinner? But all it takes is some onion, garlic, celery, and a bracing quantity of butter, along with turkey stock, which turns everything it touches to gold.
I like to make this ahead of time; I'll whip it up the night before Thanksgiving and leave it in the refrigerator, unbaked. Then I'll slip it into the oven when the turkey is done. This gives a stuffing with a slightly moister interior, and it may need to bake a few minutes longer. But I like a moist stuffing, just as if it baked inside the bird, and the convenience is a gift.
Preheat the oven to 225°F. Spread the bread cubes on a large baking sheet and bake for 90 minutes or until quite crisp, stirring every half hour.
Heat the butter in a heavy skillet set over medium-high heat. Add the onions, celery, and garlic and cook, stirring frequently, for 10 minutes or the vegetables are very soft. Stir in the sage and thyme and cook for 2 more minutes, then turn off the heat.
Beat the eggs with the broth, salt, and a generous quantity of fresh black pepper. In a large bowl, fold together the toasted bread cubes with the cooked onions and celery, then stir in the egg-broth mixture.
Spread in a lightly greased 3-quart baking dish and drizzle with the additional 2 tablespoons melted butter.
At this point the dressing can be covered with foil and refrigerated overnight or up to 24 hours.
When ready to bake, heat the oven to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, expect to add 10 extra minutes baking time. Let stand 10 minutes before serving.
Classic Sage Dressing (photo: Rachel Joy Baransi for The Kitchn)
It is part of The Kitchn's A Small & Swanky Thanksgiving Dinner menu, which also includes the following ...
- Shrimp with Sriracha sauce
- To drink: Bubbly wine
- Roast Turkey and Quick Turkey Gravy
- Classic Sage Dressing
- Golden Mashed Potatoes
- Spiced Cranberry Sauce
- Shaved Brussels Sprouts Salad with Apples, Hazelnuts and Brown Butter Dressing
- No-Knead Sweet Potato Dinner Rolls
- To drink: American Pinot Noir
What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.