Thanksgiving Dressing

Serves 6

1 cup
Wheat-Free Market Pizza Crust Mix
1-1/2 teaspoon dried sage
1 teaspoon dried thyme 
1/8 teaspoon sea salt
2 large eggs
3 tablespoons salted butter, melted
¼ cup milk

Preheat oven to 350 degrees F. Line the bottom of an 8X8 inch square pan with parchment paper and set aside. 

In a medium bowl blend pizza crust mix, sage, thyme and salt. Then add egg, butter and milk. Stir well then transfer to prepared pan, being sure to spread batter out evenly. Bake for 20 minutes then remove bread from oven and cut into 1 inch cubes. 

Place bread cubes back in the oven for 10-15 minutes and then turn off oven and allow bread to harden overnight.  If not drying out bread overnight, lower heat to 325 degrees and bake bread cubes for 20-30 minutes or until bread has dried out.

Dressing Prep:

2 tablespoons bacon fat or salted butter
½ bell pepper, finely chopped
1 small onion, finely chopped
1 stalk celery, finely chopped
2 large cloves garlic, crushed
¼ plus 1/8 teaspoon sea salt
¼ teaspoon pepper
1 cup cooked meat (turkey, chicken or sausage)
1 cup chicken stock
½ teaspoon poultry seasoning
1 egg

Preheat oven to 350 degrees F and butter a 9X5 loaf pan and set aside. 

To a medium skillet add fat, chopped vegetables and salt. Cook over medium heat for 10-12 minutes or until vegetables are tender. Turn off heat and stir in cooked meat and dried bread cubes. 

Add stock and poultry seasoning. Stir well allowing the bread cubes to soak up the stock. Taste for salt and adjust if needed. Stir in egg.

Pour dressing into prepared pan and bake for 30-35 minutes or until the top has hardened or the desired consistency of dressing has been achieved. 

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