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I find turkey dressing tastes better and is more appetizing than turkey stuffing. I am not against stuffing a chicken, it is delicious. But the stuffing inside a large turkey gets barely cooked and always has this unappetizing brown color… And that is the blood folks! In fact I can taste the blood in your stuffing. Those tasty brown bits in the bottom of the pan are blood too, but they have been roasted and by the time the bird is done taste great. But inside the bird the stuffing just steams in with the blood. I like blood sausage, but it’s well prepared, well seasoned and is partially smoked already. But the blood that drips into that bland stuffing, soaking up those fluffy bread cubes inside the roasting turkey… How I wish there was a bowl of nice turkey dressing!

8 slices of deli style light rye, cut into 1/2-inch cubes
[don't use soft, fluffy bread]
2 Tbsp butter, room temperature
2 celery stalks, thinly sliced
1/2 onions, finely chopped
1 garlic cloves, minced
coarse salt and ground pepper
1/4 cup dry wine
1/4 cup parsley leaves, chopped
1 large or 2 small eggs
about 1/4 cup reduced-sodium chicken broth [exact amount will vary]
cooking spray

Prepare dressing before roasting the turkey or the day before.

• Preheat oven to 400 degrees.
• Arrange bread in a single layer on a rimmed baking sheet.

• Bake until crisp but not browned.
• Transfer bread to a large bowl.

• In a large saucepan, melt butter on medium heat.
• Sauté onions until translucent, stirring them occasionally.
• Add the celery and continue to sauté until celery is almost tender.

• Add the vegetables to the bread.
• Add the minced garlic, parsley and the egg[s].
• Season with salt and pepper

• Gently stir to combine ingredients.
• Sprinkle dressing with the wine, gently moving the bread to coat it evenly.
• This is crucial: bit by bit sprinkle a little broth over the dressing.
Total amount will depend on the type of bread used.
Stuffing should be lightly moistened, but NOT wet.

• Spray a baking dish with cooking spray.
• Lightly butter the dish.
• Pour in the prepared dressing, neatly arranging the top.
• Cover the dish with a lid or with foil and set it aside.
• Keep the dressing at room temperature all the while the turkey roasts.
• If dressing was refrigerated, remove from the fridge as soon as the turkey goes in the oven.
• When the turkey is removed from the oven to be tented and to rest, place the still covered dressing in the oven.
• Bake dressing for 15 minutes at 400F until dressing is warmed through.
• Reduce heat to 375F, uncover and bake for 15 minutes longer or until golden.

Serves 6-8

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