Follow these three tips to ensure your Thanksgiving dressing turns out perfectly.
In my family, everyone's favorite part of Thanksgiving dinner is the dressing. There would be mutiny if we didn't have it, or if it botched my mom's favorite recipe. Here are a few tips to make sure your dressing always turns out perfectly. Stale cornbread or bread is ideal for making dressing. Dried bread keeps your stuffing from getting gummy and mushy. To dry bread overnight, crumble it into small pieces and put it in a large plastic bag. You want to be sure not to seal the bag though, because that will trap moisture in the bag and your bread won't dry out. You want to let it sit at room temperature for 24 hours. For a faster method, use the oven. You can dry out bread in just 30 minutes by toasting the crumbles in a 250 degree oven [MUSIC] Be sure to let it cool completely and then store it in a plastic bag for up to three days. Control the amount of salt in your dressing by using Swanson's low sodium broth of Swanson's unsalted stock. Low or no salt broth or stock allows you to be in full control over the seasoning. To reduce the cooking time on your dressing, remove the preassembled dressing from the refrigerator about 30 minutes before cook time. This will bring the dressing to room temperature, allowing it to cook faster in the oven. One of the biggest challenges on Thanksgiving is finding enough oven space for all the side dishes. Dressing is one of the side dishes that turns out beautifully if you cook it in the crock pot. For a good, slow cooker dressing recipe that will free up oven space Go to Southernliving.com.