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Don't-Block-the-Blessing Dressing




Source of Recipe


Patti LaBelle


Recipe Introduction


I make my stuffing on top of the stove in a skillet, not in the oven. It's just the way I prefer it -- you can use it to stuff your bird, if you like. This makes enough for a roasting chicken or small turkey, up to 12 pounds. If you want enough for a holiday-sized crowd, make a double batch, dividing the stuffing between two large skillets.

The stuffing is best if you add some chicken or turkey drippings from the roasting pan to the butter while cooking the vegetables. You can do this after the bird comes out of the oven -- a turkey should stand for about 30 minutes before carving, anyway -- or siphon off the drippings as they accumulate during roasting with a bulb baster.

I can't tell you how moist to make your dressing, so add enough broth to your liking. It shouldn't be soggy, but it shouldn't be dry, either. The kind of bread is up to you , too. I use a soft sandwich bread (like Wonder Bread), but you might like a firmer loaf (like Pepperidge Farm). If you wish, cut the bread into cubes and let it stand out overnight to dry out before using.

Makes 6 to 8 servings


List of Ingredients




12 tablespoons (1-1/2 sticks) butter, substituting some turkey or chicken drippings for an equal amount of butter, if desired
1 large onion, chopped
3 medium celery ribs, chopped
1 medium green pepper, seeded and chopped
2 jalapeños, seeded and finely chopped, optional
3 tablespoons chopped fresh oregano (or 3 tablespoons chopped fresh parsley and 1 teaspoon dried oregano)
1 tablespoon poultry seasoning
1 teaspoon celery seed
1 pound white sandwich bread, cut into pieces about 1/2 inch square
1-1/2 cups turkey or chicken broth, approximately Seasoned salt and freshly ground black pepper

Recipe



In a deep, 12-inch nonstick skillet, heat 4 tablespoons of the butter over medium-high heat. Add the onion, celery, green pepper, and jalapeños, if using. Cook, uncovered, stirring often, until the vegetables are tender, about 12 minutes. Add the oregano, poultry seasoning, and celery seed. Add the remaining 8 tablespoons butter and melt.

In a large bowl, toss the bread with 1 cup of the broth to lightly moisten the bread. Add to the skillet, mixing well, adding more broth to reach the desired moistness. Reduce the heat to very low and cover. Cook, stirring occasionally, until the dressing is heated through, about 10 minutes. Season to taste with salt and pepper.