[leaning conservative]

That sounds delicious, but I am embarrassed to say I use the classic bread cubes, celery, & onion from my childhood.

I have to say last year, the day before Thanksgiving I made Ina Garten’s gravy base & then just mixed in the drippings & brown bits from the turkey & GRAVY! The best I’ve ever had. The second time I made it I let the onion basically melt into the base instead of spooning out the onion. It made it richer & deeper & meatier. It’s online & the leftover gravy freezes beautifully.

[Jamestown1630]

I usually make the same kind you do. And I know my brother won’t go for this; so he’ll get the usual, if he’s here.

I’m anxious to see how well this freezes and then vacuum-packs. It’s a lot of dressing!

(I’ve never made an Ina recipe that didn’t turn out well.)

[Irish Eyes]

Bookmark

[boatbums]

My family likes the dressing I make and it couldn't be easier. I take four boxes of Stove Top turkey flavor and then I doctor it some. I use the same amount of butter (two sticks for 4 boxes) but I lightly saute freshly chopped onion and celery in a saute pan with one of the sticks of butter. Then instead of the water, bring the same amount of chicken broth to a boil in a large saucepan along with the remaining stick of butter then add the sauteed veggies and stir in the four bags of breading. I usually add a little extra broth and then bake the stuffing in a 9x13 pan for about 20 minutes or so to get a little crustification. You can customize it with adding cooked mushrooms, sausage and/or some toasted walnuts. The turkey Stove Top has some really good herbs in it and the breading is small cubed. It's kind of a cheater version but my fam always asks for it. Goes great with gravy*.

*My gravy is also a cheater version as I use Knorr turkey gravy and use unsalted chicken broth instead a water. I've also added a little cognac to it at times. Great flavor.