Homemade turkey dressing is the ultimate side to any holiday turkey dinner. This one holds it’s own. It’s based on the famous bread salad served with the Zuni Cafe roast chicken. It’s just as good but leek, sage and savory put it squarely in holiday turkey territory.
I love turkey stuffing. I mean the stuff in the bird while it roasts. It’s amazing. But it comes with a big price. It makes roasting a turkey even harder. And it soaks up the delicious drippings that I want for gravy. I have to have my drippings. Awesome gravy is critical too. Serve it with a dry brined roast turkey and the best ever turkey gravy for a truly memorable holiday meal.
If you’ve tried Zuni Cafe roast chicken with bread salad then you know how good this homemade turkey dressing is going to be. If you haven’t then you are missing out. Google it. Make it tonight. Then you’ll understand why this dressing is going to be the best you ever taste.
Homemade turkey dressing packs in the flavour without adding the price. It’s rich. It’s loaded with turkey goodness. Take a leap of faith. Try it. It won’t disappoint.
- 12 oz day old sturdy white bread, unsliced.
- 2 cloves garlic, freshly sliced
- 1 large or two small leeks, white and light green portion only, chopped
- 2 Tbsp pine nuts
- 1 tsp ground sage
- ¼ tsp dried savory
- olive oil
- clear turkey drippings (the fat)
- concentrated turkey stock
- salt and pepper
- You can do this at any time. Remove the crust from the loaf, then slice it about 1½ inches thick. Brush liberally with olive oil. Heat your broiler and toast the bread until golden brown. Be very careful here. The bread can burn easily under the broiler.
- Let cool and rip into 1 inch pieces. Set aside in a large bowl.
- Toast the pine nuts in a dry pan over low heat.
- Heat 2 Tbsp olive oil in a frying pan over medium low heat. Add the garlic and cook about 45 seconds. Next, add the leeks and sweat until translucent - about 5 minutes. Now mix in the herbs and continue to cook over medium low heat for another 3 minutes.
- Combine leek mixture with bread and add the pine nuts. Moisten with concentrated turkey stock and place in a shallow oven-proof dish large enough to hold the all the turkey dressing.
- Pre-heat your oven to 375F if not already roasting your turkey.
- Thirty minutes before you plan to serve (around the time you pull your turkey from the oven), drizzle 5-6 Tbsp of turkey fat siphoned from your roasting pan over the dressing. Cover with foil and place in oven for 20 minutes. Remove the foil and bake, uncovered, for another 10 minutes.
- Serve as you would stuffing.