do not make that boxed stuffing.
but, brynn, how much better can homemade dressing be? a lot better. let me earn your trust. we are talking about a handmade bakery loaf of bread vs. dried croutons soaked in water, here. boxed stuffing is soggy. do not try and tell me it isn’t. sorry Stovetop. we have got to impress the fam these holidays and Stovetop jus ain’t gonna cut it.
I don’t know what your favorite holiday dish is, but anything involving bread is high on the list for me.
the biggest game changer that sets this homemade dressing apart from boxed stuffing is flavor and texture. TEXTURE. texture is especially important if you are one of those people who doesn’t like holiday casseroles. I bet soggy boxed stuffing is part of your problem. and boxed stuffing is okay in a pinch, but when this homemade baby is ready to come out of the oven, it brings SO MUCH MORE excitement!!!!
“why??” my parents were asking. “why do we have to go through this trouble, it’s so much more work!!” they didn’t understand but they were willing to let me make it anyway. fast forward and picture this, we are sitting down at the table ready to eat. my parents are eyeing the dressing. they admit it smells good, looks good and what not. we fill our plates with generous portions of the spread in front of us. everyone starts eating and my mom looks at me, not wanting to admit what just happened. one bite of dressing and they understood it was worth the trouble. we exchange smiles and pour the wine.
what’s the difference between stuffing and dressing? aside from boxed / homemade?
stuffing: a mixture used to stuff poultry or meat before cooking. (so technically speaking stuffing goes in the raw bird before it is cooked. it’s not the best because it stays soggy inside the bird.)
dressing: essentially stuffing that you do not put in the bird. yay.
- loaf of bread-10 oz
- 1 cup chopped vidalia onion
- 3 tbsp chopped green onion
- 1 clove garlic
- 1/2 stick butter
- 1/4 cup olive oil
- 1 1/2 cup chicken broth
- 1 egg
- 1 cup fresh cranberries
- 1/2 cup fresh squeezed orange juice
- fresh chopped sage, rosemary, thyme- 1 tsp ea.
- preheat oven to 325, tear or cut loaf into bite size pieces, bake for 15-30 min until pieces are dry
- melt butter in a large pot over medium heat, add olive oil and vidalia onion, saute for 5 min. then add green onion and garlic, saute for another 5 min
- in a separate medium pot, simmer cranberries and orange juice for 10-15 min
- preheat oven to 350, lightly coat 9x11 pan with oil
- remove onion mixture from heat, let cool, add in broth then add bread cubes and gently fold until well mixed
- whisk eggs in a small bowl and then add to onion/bread mixture
- add cranberry orange mixture
- sprinkle in herbs
- transfer mixture to the 9x11 pan, bake covered with foil for 30 min
- remove foil bake for another 5 min
- for the bread, I used a rosemary loaf from Fresh Market