Since we are trying to cut down on the amount of meat in our diet, I decided I better start by modifying my dressing recipe which normally contains either sausage or oysters. Because when you really stop to think about it, meat or seafood is kind of redundant in dressing. Good, but truly not necessary. I mean honestly, dressing’s only purpose in life is to justify slurping down great quantities of gravy anyway. And where does gravy come from? You got it in one – meat juices. So there really is a lot of protein action going on already without the addition of more meat in the dressing!

Now for those of you who are not gravy fans (all 2 of you), this recipe will probably not have enough flavor or be salty enough. But for those of us for whom gravy and heaven are synonymous, the seasonings in this recipe are not going to overpower the flavor of your gravy or be too salty in combination with the gravy.

So next time you want a good base for your turkey gravy, in addition to mashed potatoes of course, give this recipe a try. Just don’t over-bake it. All you really need to do is hot it up. Then sit back (after of course setting out the appetizers you plan to serve, slicing the turkey, mashing the potatoes, hotting up the green bean and sweet potato casseroles, dressing the salad, warming the rolls, opening the wine, and whipping the cream for the pumpkin pies) and enjoy a lovely Thanksgiving dinner with your family and friends. In fact, my advice would be that now would be a good time for a martini, Cosmopolitan (see recipe on site), or glass of wine. After all, who better deserves a reward for a job well done?

So here’s a toast to all of you who routinely provide your family and friends with wonderful and healthy food. Good food not only nourishes our bodies, it feeds our souls as well. And on this Thanksgiving eve I would like to take the opportunity to thank you for your support. I love hearing from you, so never hesitate to “Leave a reply”. And tell your friends about this site. Why should you be the only one in your group who has to put up with my nonsensical rhetoric?

• ½ c. unsalted butter
• 1½ c. chopped celery (stalks and leaves)
• 1 lg. onion, finely chopped
• 8 lg. or 5 extra lg. mushrooms, chopped
• 2 cloves garlic, finely minced
• 1/3 c. chopped fresh Italian parsley
• 1 T. minced fresh sage
• 1 tsp. finely chopped fresh rosemary
• 2 tsp. fresh thyme leaves
• 2 T. poultry seasoning
• 1 tsp. savory, either powdered or dried leaves
• 1 tsp. kosher salt
• freshly ground black pepper
• 16-20 oz. dry bread cubes (I use inexpensive sliced sourdough bread cut into cubes and toasted)
• 3 eggs
• 3 c. turkey or chicken stock, or more as needed

In a large sauté pan, melt butter and add celery, onion, and mushrooms. Cook for about 5 minutes. Add the garlic, parsley, sage, rosemary, thyme (sound familiar?), poultry seasoning, savory, salt, and pepper. Remove from heat. Place dried bread cubes in a large mixing bowl. Add the sautéed vegetables; mix thoroughly. Beat eggs in a separate medium sized bowl. If you are using stock that is simmering happily on your stove, vigorously whisk 3 cups of the broth into the eggs. (The hot stock will scramble the eggs if you don’t stir vigorously.) Pour the hot liquid over the bread cubes and gently stir. Add more stock if the dressing is dry. (Remember, this is dressing, not stuffing, and therefore is not going into the cavity of the turkey. So any moisture needs to be added while it is being prepared.) Taste the dressing and add additional poultry seasoning and/or salt if needed.

Place dressing in a buttered casserole dish, cover and refrigerate until ready to bake in a pre-heated 275 degree oven for 45 minutes or until hot. (I put mine in the oven when the turkey comes out.)

Note: recipe for Turkey Stock can be found under Herb Salted Turkey with Cognac Gravy on this site.