Thanksgiving Dressing
Ingredients:
5 cups (about 2 loaves) sourdough bread, dried and cubed
2 sticks unsalted butter
1/4 cup wild rice
1/2 cup water
1 large yellow onion, diced
3 cups diced celery
1 carton sliced mushrooms
11/2 cups canned, roasted French chestnuts, slightly chopped
2 teaspoons poultry seasoning
2 teaspoons rubbed sage
2-3 tablespoons fresh herb mix (rosemary, sage and thyme)
2 teaspoons sea salt
1 teaspoon white pepper
1 cup ground pecans
3-4 cups chicken stock as needed, vegetable stock or mushroom stock
Serves 8 - 10
Preheat oven to 375°.
To prepare breadcrumbs, spread day old sourdough bread on baking sheets and lightly toast in a
375° oven for 3-5 minutes until crisp but not browned, turning once. Remove and cool. Place
2-3 slices at a time on cutting board and use an electric knife or bread knife to cut into 1/2" cubes.
Alternate Method: tear the bread into pieces, spread on baking sheet and lightly toast as above.
Alternate Method: place in toaster and toast on light, remove and spread on baking sheet to cool.
1. Rinse wild rice and cook in 1/2 cup water until soft, about 30 minutes.
2. In a large skillet melt 1 stick unsalted butter over medium heat, add onions and sauté 3-5
minutes until onions start to turn translucent.
3. Add celery, mushrooms, wild rice and chestnuts and continue to cook for 3 minutes then add
the seasonings and cook an addtional 3-5 minutes. Transfer to an extra large mixing bowl.
4. Heat stock with remaining stick of butter until butter is melted.
5. Add the breadcrumbs to the sautéed mixture, stirring well. Pour 2 cups warmed stock over
the mixture, stirring gently to moisten the breadcrumbs. Add additional stock as needed to
moisten the mixture.
6. Transfer to an oiled 9x13 baking dish, spreading evenly. Cover and bake for 30 minutes.
Remove cover and bake an additional 15 minutes until the top is golden brown.
5 cups (about 2 loaves) sourdough bread, dried and cubed
2 sticks unsalted butter
1/4 cup wild rice
1/2 cup water
1 large yellow onion, diced
3 cups diced celery
1 carton sliced mushrooms
11/2 cups canned, roasted French chestnuts, slightly chopped
2 teaspoons poultry seasoning
2 teaspoons rubbed sage
2-3 tablespoons fresh herb mix (rosemary, sage and thyme)
2 teaspoons sea salt
1 teaspoon white pepper
1 cup ground pecans
3-4 cups chicken stock as needed, vegetable stock or mushroom stock
Serves 8 - 10
Preheat oven to 375°.
To prepare breadcrumbs, spread day old sourdough bread on baking sheets and lightly toast in a
375° oven for 3-5 minutes until crisp but not browned, turning once. Remove and cool. Place
2-3 slices at a time on cutting board and use an electric knife or bread knife to cut into 1/2" cubes.
Alternate Method: tear the bread into pieces, spread on baking sheet and lightly toast as above.
Alternate Method: place in toaster and toast on light, remove and spread on baking sheet to cool.
1. Rinse wild rice and cook in 1/2 cup water until soft, about 30 minutes.
2. In a large skillet melt 1 stick unsalted butter over medium heat, add onions and sauté 3-5
minutes until onions start to turn translucent.
3. Add celery, mushrooms, wild rice and chestnuts and continue to cook for 3 minutes then add
the seasonings and cook an addtional 3-5 minutes. Transfer to an extra large mixing bowl.
4. Heat stock with remaining stick of butter until butter is melted.
5. Add the breadcrumbs to the sautéed mixture, stirring well. Pour 2 cups warmed stock over
the mixture, stirring gently to moisten the breadcrumbs. Add additional stock as needed to
moisten the mixture.
6. Transfer to an oiled 9x13 baking dish, spreading evenly. Cover and bake for 30 minutes.
Remove cover and bake an additional 15 minutes until the top is golden brown.
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