Intermediate Chef Dressing: A Savory Twist on Holiday Favorites

As the holiday season approaches, grocery stores feature displays of turkey basters, canned pumpkin, and popular boxed stuffing. The convenience of boxed stuffing appeals to many, offering ease amid the hustle of preparing traditional Thanksgiving meals. Despite the ease, this side can be a flavorful addition to any holiday table.

While “stuffing” often refers to a mix cooked inside a bird, “dressing” is typically baked in a pan. Stuffing absorbs flavors from the poultry, requiring it to reach 165 degrees F when cooked. Conversely, dressing offers a textural contrast with a crisp top and soft interior when baked separately.

Across the United States, regional variations of stuffing and dressing are prevalent. In New England and New Orleans, oysters are common additions. Cornbread is popular in the South, while wild rice is featured in the Midwest. Sourdough is a favorite in California.

A unique take on holiday dressing incorporates Italian elements while maintaining traditional Thanksgiving flavors. This recipe combines crusty baguettes, pancetta, and pine nuts, with classic herbs such as parsley, sage, rosemary, and thyme. While our family in Clancy might opt for dressing over stuffing due to smaller gatherings, this recipe works well either way.

Creating the perfect dressing involves the right bread choice, aromatic herbs, a touch of sweetness, and proper seasoning. Allow baguettes to become stale overnight, and toast pine nuts to avoid burning them. These steps ensure a flavorful and textured dish.

The recipe calls for a balance of broth and ingredients to avoid dryness without creating a soup-like texture. Salt and pepper are crucial, especially with salty elements like pancetta and broth. Toasting pine nuts requires attention, as a few seconds can mean the difference between toasting and burning.

The “Intermediate Chef Dressing” recipe can inspire your own holiday tradition. Starting with a crusty baguette and an array of herbs, this dressing brings a unique twist to the table.

INTERMEDIATE CHEF DRESSING RECIPE

400 grams (14 ounces) stale baguette cubed into inch to half-inch pieces
1/3 cup lightly toasted pine nuts
1 small onion or half large onion (200 grams)
2 stalks of celery (150 grams)
2 shallots (75 grams)
1 teaspoon fresh chopped rosemary
1 teaspoon fresh thyme leaves
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh Italian parsley
1/2 cup craisins
5 ounces diced pancetta
4 cups turkey or chicken broth
1 large egg
3 tbsp salted butter, plus extra for buttering the dish
Topping: more freshly chopped Italian parsley

Sauté pancetta until browned, then mix with bread, craisins, and herbs in a large bowl. In the same pan, sauté celery, shallots, and onion in butter until soft. Combine with the other ingredients. Toast pine nuts and allow the mixture to cool. Beat an egg, add broth, and mix well.

Preheat oven to 425 degrees F. Transfer the mixture to a buttered 9×13 casserole dish, cover with foil, and bake for 30 minutes. Remove foil and bake until crispy on top. Garnish with parsley.