The Best Dressing: Thanksgiving Posts Continued

This is the recipe everyone asks me for, and until now I could only give a general idea of ingredients. I tend to eyeball a lot. This year, I finally gave in to Thadd’s nagging to write down the recipes I make, and I measured as I put in. So, here it is!

The prep:

And the final product:

With no further adieu, here’ the recipe:

Shawn’s Thanksgiving Dressing

Dry Ingredients:

1 cornbread recipe, crumbled and dried

2 pears, cored and chopped

12 oz. dried cranberries

6 oz. dried cherries

6 oz. dried figs, chopped roughly

1 medium red onion, diced

2.5 cups roasted chestnuts, chopped roughly

Seeds of ½ pomegranate

4 large, heritage apples (at least 2 varieties, up to 4) such as Pippin or winesap, cored and chopped

Wet Ingredients:

½ c. butter

1.5 c. medium dry white wine (I used Wintergreen’s Three Ridges White, which is a bit sweeter, because I had it on hand)

4 tbs. Dried rosemary, or 6 tbs. Chopped fresh

2 tbs. Parsley flakes, or ¼ c. fresh chopped

1 ts. Ground thyme

½ tsp. Ground ginger

2 tsp. Fennel seeds

1 tsp. Savory

1 tsp. Cinnamon

Other:

½ c. veg. Stock

Directions:

In large bowl, combine all dry ingredients. In separate bowl, combine all wet ingredients and mix to combine. Pour wet ingredients over dry, and toss gently to coat. Dump mixture into large baking pan, pour over retained stock, and cover with foil. Bake at 350 degrees for 1 hour. Remove foil, bake for additional 30 minutes. Serve.

You can also add pecans, walnuts, or whatever else you like.

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One response to “The Best Dressing: Thanksgiving Posts Continued

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