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The Ultimate Turkey Dressing Print Email


Chocked full of goodies, there's something in this dressing for everybody!

1 pound loaf of bread (Ciabatta preferred)
1 pound bulk pork breakfast sausage
1 stick butter (8 TBS) (see notes*)
8 cups chopped medley of celery, carrots and onion
4-8 oz fresh mushrooms, sliced
2 cups roasted pecans, chopped
1-2 apples, chopped
1 cup dried apricots, chopped
1 cup dried cranberries
1 TBS rubbed sage
2 tsp dried marjoram
1 tsp dry or 1 TBS fresh thyme
1 tsp sea salt, separated
1/8 tsp freshly ground nutmeg
4 eggs, lightly beaten
1.5 cups rich low sodium turkey or chicken stock (or as needed - see notes**)

Cut bread into 1/2-3/4-inch cubes and toast lightly under broiler. Place in a large bowl. Brown sausage in a large skillet, remove with a slotted spoon and add to bread. Melt butter along with sausage drippings in the same skillet, adding 8 cups veggie medley along with 1/2 tsp salt and sauté for 15 minutes. Add to bread along with sliced mushrooms, pecans, fruit and seasonings and toss to combine. Stir eggs in well, and then stir in stock - adjust stock as needed**

Dressing on the side: Place dressing into two large buttered casserole dishes, dot with additional butter* or mist with oil. Spread butter on parchment paper and tent dressing. Roast until hot and lightly encrusted (for a softer finish, cover with foil before roasting).

Stuffed Turkey: Heat dressing in the microwave and gently stuff into turkey immediately before roasting, any extra dressing can be roasted on the side. –Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

* Butter Notes: This is a relatively low fat dressing recipe, to make the dressing truly memorable, dot the top of each pan of dressing with another half to one stick of butter - after all, this is a special occasion!

** Stock Notes - The actual amount of stock you will need really depends on the bread - add more stock as needed, the crumbs should be very moist, especially when the dressing is roasted outside of the bird. Taste before serving, more hot stock can be added at the last minute to make the dressing as moist as you like.

I suggest More Than Gourmet brand stocks reconstituted with only half the water to make rich low sodium stock. Their turkey stock is called Glace di Volialle, if not available, use their chicken stock (Glace di Poulet). We also have homemade low sodium stock at Tony's.
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