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Rosemary-Thyme Dressing

Debbie Moose / September 7, 2016

Most traditional Thanksgiving dressing recipes are heavily seasoned with sage, but this one uses rosemary and thyme instead.

Debbie Moose, a cookbook author and freelance writer in Raleigh, North Carolina, came up with this recipe in response to a friend who doesn’t like the flavor of sage. “The flavor of this dressing makes it elegant enough to serve year round,” Debbie says.

Rosemary-Thyme Dressing

Prep Time

10 minutes

Cook Time

1 hour

Servings

6 - 8

Ingredients

  • 3 tablespoons butter
  • 3/4 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 6 cups cubed (1/2-inch) French bread 
  • 2 1/2 tablespoons chopped fresh rosemary or 2 1/2 teaspoons dried rosemary
  • 3/4 tablespoon chopped fresh thyme or 3/4 teaspoon dried thyme
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 3 cups chicken broth
  • 1 large egg, lightly beaten
Rosemary-Thyme Dressing

Preparation

  1. Place a 9- or 10-inch cast iron skillet in the oven; preheat the oven to 350° while you prepare the stuffing.
  2. Place 2 tablespoons of the butter in a small cast iron skillet over medium heat. Cook the celery, onion, and bell pepper, stirring, until soft but not brown.
  3. Put the bread cubes in a large bowl. Stir in the vegetables, then add the rosemary, thyme, salt, and pepper. Stir to combine. Add the broth and stir well. Let the mixture sit for a few minutes, until the bread absorbs most of the broth. Stir in the egg.
  4. Put the remaining 1 tablespoon butter in the heated skillet and swirl to coat the bottom and sides. Add the stuffing mixture. Bake until browned on top, about 1 hour.
Debbie Moose

Contributed By

Debbie Moose

Debbie Moose is a cookbook author and freelance writer living in Raleigh, North Carolina. 

Rosemary-Thyme Dressing

By Debbie Moose

Prep Time: 10 minutes

Cook Time: 1 hour

Servings: 6 - 8

Ingredients

  • 3 tablespoons butter
  • 3/4 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 6 cups cubed (1/2-inch) French bread 
  • 2 1/2 tablespoons chopped fresh rosemary or 2 1/2 teaspoons dried rosemary
  • 3/4 tablespoon chopped fresh thyme or 3/4 teaspoon dried thyme
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 3 cups chicken broth
  • 1 large egg, lightly beaten
Rosemary-Thyme Dressing

Preparation

  1. Place a 9- or 10-inch cast iron skillet in the oven; preheat the oven to 350° while you prepare the stuffing.
  2. Place 2 tablespoons of the butter in a small cast iron skillet over medium heat. Cook the celery, onion, and bell pepper, stirring, until soft but not brown.
  3. Put the bread cubes in a large bowl. Stir in the vegetables, then add the rosemary, thyme, salt, and pepper. Stir to combine. Add the broth and stir well. Let the mixture sit for a few minutes, until the bread absorbs most of the broth. Stir in the egg.
  4. Put the remaining 1 tablespoon butter in the heated skillet and swirl to coat the bottom and sides. Add the stuffing mixture. Bake until browned on top, about 1 hour.

Recipe by Debbie Moose for Lodge Cast Iron at http://www.lodgemfg.com/recipe/rosemary-thyme-dressing