Rosemary Dressing

Thanksgiving looked quite different this year for all of us as we continue to battle this pandemic. This doesn’t mean we still couldn’t celebrate and give thanks for what we have. I was able to make some of my favorite dishes but cut the recipes drastically for a more suitable portion for one, which I have to say is hard for me to do because I always seem to cook for any army even when I just cook for myself. So many might be thinking, what is the difference between stuffing and dressing? Well, it’s really just a difference in the name, they are the same except that stuffing goes into the bird, hence the name, and dressing is made in a pan on its own. Dressing is one of my favorite parts of the dinner, so I made sure to try making a small batch this year with a twist: adding rosemary!

What you need:

• 12 tablespoons unsalted butter

• 2-3 onions, (1 pound), peeled and cut into 1/4-inch dice

• 8 celery stalks, cut into 1/4-inch dice

• 5 large fresh sage leaves, chopped

• 4 cups chicken broth

• 1 stale loaf white bread, crust on, cut into 1-inch cubes

• 1 teaspoons salt

• 2 teaspoons freshly ground black pepper

• 1 cup fresh coarsely chopped flat-leaf parsley

• 1 tablespoon freshly chopped rosemary

Directions

• Melt butter in a large skillet or pot. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook for about 5 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.

• Turn off stove and add salt, pepper, parsley, rosemary, and half of the remaining broth. Begin to mix in your bread cubes, once half of your bread is mixed in, add the remaining broth and the rest of the bread, combine thoroughly. Take your dressing and place in dish (I don’t butter the dish as the mixture has enough). Place in oven at 350°F for about 45-50 minutes. Some people like to tent with tin-foil, I don’t do this as I like the top of the dressing to be crunchy.