Forget the boxed dressing! It’s easy to make your own.
This Thanksgiving I decided to bust out of the box and make everything from scratch. I’ve slowly been making this transition over the years. But, I have always relied on Mrs. Cubbison’s boxed stuffing mix.
This year I broke with tradition and made my own dressing. Dressing is a funny thing. Some folks love it moist, others prefer it crispy. This one pleased both camps because the baguette held up well without getting mushy. My dad was thrilled with the tarragon flavor. It pleased practically everyone.
I loved the extra flavor that the marsala gave to it. Marsala and mushrooms are such a lovely combination! And the convenience of having a cooking wine, like Holland House Marsala in the spice cupboard makes it so easy to add a dash of this or a dash of that.
You’ll be amazed that homemade dressing/stuffing is so easy!
Recipe: Mushroom – Tarragon Dressing
- 10.5 ounce baguette, cubed, and dried overnight, uncovered (about 6 cups cubes)
- 1/4 cup butter
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped mushrooms
- 2 cloves garlic, chopped
- kosher salt and freshly ground black pepper
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped fresh tarragon
- Cube baguette and place in a baking dish or collander to dry out over night.
- Grease a 9×13 baking dish and preheat the oven to 375°.
- In a large skillet melt the butter. Add celery, onion, mushrooms, and garlic. Saute over medium heat for 10-15 minutes or until the onions go clear and the vegetables are tender. Season to taste with salt and pepper.
- Place the bread cubes in a large bowl. Add the cooked vegetables, wine, broth, parsley, and tarragon. Adjust seasonings.
- Spoon dressing into prepared baking dish. Bake for 30 minutes. Cook 15 minutes longer, depending on how crisp you like your dressing.
Preparation time: 20 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6