GRANDPA'S SOUTHERN DRESSING

Grandpa's Southern Dressing image

This is a recipe that my Daddy used to make every Thanksgiving when I was growing up; it has some "Southern", Down Home ingredients in it that make it absolutely delicious. This is one of my family's favorite Thanksgiving sides. I have made it my own by tweaking it over the years. My Daddy always made this as stuffing, but my...

Provided by Julie Madawi

Time 1h10m

Number Of Ingredients 16

Ingredients

1 c giblets, see my giblet gravy recipe, see notes
1 1/2 lb white sandwich bread - see notes
1 c pecans, in pieces
1 stick butter
3 stalk(s) celery, large
1 medium onion
2 c chicken broth/giblet liquid
1 tsp thyme, dried
1 tsp marjoram, dried
2 tsp sage, dried
1/8 tsp freshly grated nutmeg
1/2 tsp paprika
1/4 c italian parsley, fresh minced divided
3 Tbsp cranberries, dried, optional
2 large eggs
salt

Steps:

1. Prepare Bread Cubes for Dressing
2. Heat oven to 250 degrees. Place one layer of bread slices into two jelly roll pans.
3. Place pans on two separate oven racks. After ten minutes flip slices over and rotate pans in the oven. Bake another ten minutes.
4. Remove pans from oven and allow to cool. Slice bread, two to three pieces at a time, into 1/2 inch squares with a bread knife and return to oven. Bake about four more minutes until dry on the outside and slightly moist in the middle. Place in a bowl to cool.
5. Once cooled, cover and store at room temperature up to two days. You may have to redry them in the oven for a few minutes if they are no longer dried out.
6. Meanwhile, toast pecans over medium heat, stirring constantly until lightly brown and toasted. Be careful to not burn them. Remove from pan and allow to cool. Can be refrigerated until ready to make dressing.
7. When ready to make your dressing, process whole celery, including tops and leaves, in food processor until chopped, then add onion and process until very fine.
8. Heat oven temperature to 350 degrees.
9. In a large pot, melt butter over medium heat until bubbly. Add celery/onion mixture, cook until softened, a few minutes. Season with salt.
10. Stir dried bread cubes into vegetable mixture; add chicken broth/giblet simmering liquid a 1/4 cup at a time until bread mixture has absorbed it and becomes "fluffy".
11. Add toasted pecans, giblets, spices and 3 tablespoons parsley. Lightly stir until combined.
12. Taste for seasoning and adjust as needed.
13. Beat eggs until combined, lightly stir into dressing.
14. Place in a shallow dish, sprinkle with paprika and reserved parsley, dot with butter (optional). Cover with foil, place in oven and bake until heated through.
15. NOTES: I used Sara Lee Artisanal white sandwich bread, you can also use Arnold or Pepperidge Farm. The giblets and simmering liquid can be prepared ahead of time and refrigerated until needed.