Turkey Dressing & Gravy

turkey dressing and gravy served with meatballs and green beans on a blue plate

This turkey dressing (or also called turkey stuffing) is a traditional recipe with bread, sautéed vegetables, butter and herbs, all baked together to golden brown perfection. A MUST make side dish for the holidays that can be made in advance. Serve with my delicious, no turkey needed, gravy.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 55

Resting Time 10

Total Time 1 25

Servings servings

Calories 458

Author Kim

Ingredients

FOR THE DRESSING

1 loaf bread or 2 baguettes (about 21 ounces and 10-12 cups)*
6 tablespoons unsalted butter (plus extra for greasing baking dish)
1 cup onion finely diced
2 medium stalks celery finely diced
2 teaspoons garlic minced
¼ cup minced fresh parsley leaves
1 teaspoon ground sage
1 teaspoon thyme leaves
½ teaspoon marjoram leaves
3 ½ - 4 cups chicken stock or broth
2 eggs lightly beaten
1 teaspoon salt
1/2 teaspoon ground black pepper

FOR THE GRAVY

1 stick unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup all-purpose flour
1/4 teaspoon thyme leaves
1/2 teaspoon salt + plus more to taste as needed
1/2 teaspoon ground black pepper
2 cups chicken stock heated
1 tablespoon Cognac, Brandy or Bourbon (optional)
1 tablespoon heavy cream (optional)

Instructions

FOR THE DRESSING

Bread should be stale. Either leave out overnight or place cubes in the oven at 300ºF, tossing on the baking sheet occasionally until they are crisp or about 30 minutes.
Preheat oven to 400ºF. Butter a 9x13-inch (2-3 quart) casserole dish; set aside.
Melt butter in a large skillet over medium-high heat. Add the onion and celery and sauté for about 8 to 10 minutes and until tender. Add the garlic, parsley, sage, thyme and marjoram leaves; cook for 1 minute more. Remove skillet from heat. Transfer to a very large mixing bowl.
Place bread cubes in a very large bowl and add the onion mixture, eggs, chicken broth/stock, salt and pepper to the bowl. Stir well to completely coat the bread and combine all ingredients. Transfer the mixture to the prepared dish.
Cover the dish with foil and bake for 25 minutes. Remove the foil, then bake for an additional 15-20 minutes or until top is golden brown.
Allow to cool for 5-10 minutes before serving.

FOR THE GRAVY

Melt butter in a large skillet over a medium-low heat. Add onions and cook, stirring occasionally, for about 30 minutes and until the onions are lightly browned and soft. Onions should be cooked slow and you will want them fully cooked for best results.
Stir in flour in with onions. Then add the thyme, salt and pepper. Stir and cook for 2 to 3 minutes. Add the heated chicken stock and Cognac (if using), and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.

Notes

*Many different types of bread can be used for stuffing. My bread of choice is usually bakery sliced bread, French bread, or sourdough bread. Sandwich bread will also work fine.

**Make-Ahead: The stuffing can be prepared in the baking dish in advance. Cover it with foil or plastic wrap and place it in the fridge for up to 24 hours before cooking. When you’re ready to bake, remove stuffing from fridge and place it on the counter for about 30 minutes, to take away some of the chill. Cover with foil and follow baking instructions.

***Nutritional information includes both the dressing and the gravy.

Nutrition