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Just Like Mom’s Stuffing

True to the title in flavor but not in terminology, this recipe is technically my mom’s stuffing turned into a dressing, which is cooked outside the turkey. Aiming for stuffing consistency, I make this very moist with a combination of stock and, if you have them, pan juices from your roast turkey. Using a mix of wild and brown rice offers chewiness and earthy flavor (and you can cook the rice a day or two in advance). If you are not observing kosher rules, you can use butter instead of margarine or olive oil for greasing the pan and topping the dressing.
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Ingredients Method Notes

Ingredients
  

  • About 1 tablespoon softened unsalted margarine or olive oil for greasing the dish
  • Extra-virgin olive oil
  • 1½ cups finely chopped celery
  • 1 large sweet onion chopped (about 1¾ to 2 cups)
  • Salt and freshly ground black pepper
  • 2 cups cooked wild/brown rice undercooked by 5 minutes
  • ½ cup dry white wine such as Pinot Grigio
  • 10 cups plain dried bread cubes
  • 2 large eggs lightly beaten
  • 2¼ teaspoons homemade poultry seasoning see below
  • 1 tablespoon or so chopped fresh Italian parsley
  • About 1/3 to ½ cup pan drippings from the turkey or use turkey or chicken stock
  • 1 cup or so chicken or turkey stock use low-sodium if not using homemade as needed to moisten stuffing
  • 2 tablespoons melted unsalted margarine or olive oil for drizzling
  • nonstick or lightly greased regular foil for covering the dish

Method
 

  1. Coat a 9 x 13 glass baking dish liberally (so the dressing won’t stick) with margarine or olive oil and set aside. Preheat oven to 375 degrees.
  2. Heat a layer of olive oil in large nonstick skillet. When hot, add celery and onion, season lightly with salt and pepper, and cook stirring frequently until softened. Add the rice and wine, and cook until most of the wine boils off. Add to a large bowl with the bread cubes. Stir in the eggs.
  3. Stir in poultry seasoning, parsley, and pan drippings, and then add chicken or turkey stock in small increments to make a very moist mixture—the cubes should be well soaked but not falling apart. Transfer to prepared baking dish and lightly press down. Drizzle a little more stock over top and down the sides, then do the same with the melted margarine or olive oil. Cover tightly with nonstick or oiled regular aluminum foil and press lightly down so the foil contacts the top of the dressing. At this point, you can refrigerate the dressing a few hours until ready to bake. Bake about 35 minutes, until the dressing registers at least 165 degrees on an instant-read thermometer. If you prefer a browned and slightly crusty top, uncover during last 10 minutes of baking.

Notes

For Homemade Poultry Seasoning (adapted from a recipe by Thanksgiving 101 author Rick Rodgers), grind together using a mortar and pestle or food processor:
1 teaspoon dried rosemary
1 teaspoon dried sage leaves
1 teaspoon dried thyme
1 teaspoon celery salt
½ teaspoon dried marjoram
½ teaspoon dried tarragon
¼ teaspoon freshly ground black pepper
Store in an airtight container. Makes 5¼ teaspoons seasoning.