i was wondering thanksgiving is coming up whats the best way to make dressing?

Answer 1

Buy a box of StoveTop

Answer 2

All the answers I saw here were for "Bread crumb" dressing. This is for Cornbread Dressing and trust me you will never want bread dressing again:

Make a pan of cornbread (I use Martha White Cornbread mix and instructions are on the package...and must make it in a seasoned cast iron skillet in a very hot oven and be sure skillet is well oiled and hot when you pour the batter in.
While cornbread bakes boil some eggs, sliced celery stalk (I chop up leaves and all for better flavor), diced onion, and chicken...I use thighs because of the fat and the flavor and ease of removing from the bone (you can boil the giblets also if you like). I cook all this in the same pot. After your cornbread is done baking put it in a large bowl and crumble it all up. Peel and dice the egg, put the celery and onion in (I always add raw onion and celery. Just pour the broth off what you cooked for stock. Take the chicken off the bone and tear apart. Stir all this up (you may need additional chicken broth..just use canned) Add rubbed sage and salt and pepper to taste. Taste it as you go..everything is cooked no harmful bacteria. When it is the consistency you like..some people like firm some not so firm (and it will firm up) pop it back into the oven and bake thru til it has set and is slightly browned on top. Don't worry if it gets too dry just pour another can of chicken broth over it and it will moisten up..This is really a NO FAIL recipe that is very easy and VERY TASTY. This can be stuffed in the turkey or on its own. (Giblet gravy: I use can of cream of chicken soup, can of chicken broth, cooked celery, cooked onion, giblets diced, and diced boiled eggs.) Happy Thanksgiving. Here's a tip on your turkey as well.. Brine it. I know this sounds foolish but trust me it is AWESOME. (Works with chicken for roasting as well). Just wash your thawed turkey and place breast down into a HUGE pot of salt water (I also add some seasoning such as Knorr Vegetable Soup packets. About 3 of them). Be sure the water covers the bird. I add ice to keep it chilled as I don't have room in the fridge for it. Let it sit in this brine for at least 6 hours. (The concept here is that the salt draws the moisture from the bird then it re-absorbs it...so therefore any seasoning you would like infused into your bird). After brining, remove from brine solution (Careful here cuz liquid is hidden and trapped everywhere..lol) Pat dry with a clean towel. Loosen all the skin over the breast area by sliding your hand between the meat and the skin. Rub with melted butter with a little bit of sage and salt and pepper mixed in. Rub this inside the cavity as well and on the outside all over the skin. Heat oven to 500 yes i said 500 and make a little shield with tin foil for the breast (just a little triangle to protect it). Place in oven for about 20 min or so until the leg and thighs start to brown. Turn oven down to about 350 and remove the foil and bake. No basting necessary and it will be the most flavorful and moist bird on the block!!! It sounds complicated but it's actually quite simple.

Answer 3

Honey, make you some Southern style dressing

Make cornbread and crumble up and put in large bowl
Saute 1 cup celery
1 cup onion
Put in bowl with cornbread
2 slices of white bread
1 half sleeve of saltine crackers
Put in bowl with other ingredients
Salt and pepper
Mix in 2 eggs
Add chicken broth and make it just a little soupy

Put in large casserole dish
Put some butter on top

Bake 350 for about 1 hour or until it starts bubbling

So much better than making stuffing!
We have dressing down here in the South
Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Answer 4

As an alternative to stuffing the turkey...
Coat 12-cup muffin tin with melted butter. Using ice cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* until set and top is crisp, 20-30 minutes. Cool 15 minutes; transfer to serving platter.

Answer 5

Get a loaf of white bread. Cut it into cubes. Toast them on low heat in the oven until they;re dry like croutons. Then saute some chopped celery and onion in butter in a large pan. When they're cooked add the bread cubes. Then add chicken or vegetable broth until it's the right consistency. Then add salt, pepper, herbs and spices until it's the right flavor. (I use poultry seasoning.) Then put it in a baking dish, dot with butter, and bake until hot.

Answer 6

Depending on how much you need, I let bread slices stay out until they are stale, cut them into small cubes add finely diced celery, sage, salt, pepper thyme, rosemary, and a small amount of chicken broth just to make it damp. Some people like cranberries added. Then stuff the bird if you want it traditional.

Answer 7

I would suggest that you buy those ready made dressings. They're good anyways.

In my case, I'm gonna buy those already cooked turkeys. It's more practical.

I made a boo-boo out of last years' thanksgiving turkey.

Answer 8

i dry my own bread..break it into pieces and let it set out a few days..then to it i add..onion,celery,eggs,sage(to taste), pieces of turkey,and chicken broth, enough to wet it real good..the bread will soak up alot of it..so you might want to ad more before baking, mix it all together. i usually let mine sit all night in the fridge to let the flavors mix together.also..if you like oysters..you can make oyster dressing the same way..just add oysters w/juice to your dressing before baking..its really good..good luck