Rosemary-Thyme Dressing

Name: Rosemary-Thyme Dressing | Lodge Cast Iron
Prep time: 10 min
Cook time: 1 h
Yield: 6 - 8
Ingredients: 3 tablespoons of butter; ¾ cup of chopped celery; 1 cup of chopped onion; ½ cup of chopped green bell pepper; 6 cups of cubed (½ inch) French bread; 2 ½ tablespoons of chopped fresh rosemary or 2 ½ teaspoons dried rosemary; ¾ tablespoon of chopped fresh thyme or ¾ teaspoon dried thyme; ¼ teaspoon of salt, or to taste; ¼ teaspoon of freshly ground black pepper, or to taste; 3 cups of chicken broth; 1 of large egg, lightly beaten

Debbie Moose | September 7, 2016

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

Level

Intermediate

Prep Time

10 minutes

Cook Time

1 hour

Serves

6-8

Cook it With Our

10.25 Inch Cast Iron Skillet

Ingredients

3 tablespoons butter
¾ cup chopped celery
1 cup chopped onion
½ cup chopped green bell pepper
6 cups cubed (½ inch) French bread
2 ½ tablespoons chopped fresh rosemary or 2 ½ teaspoons dried rosemary
¾ tablespoon chopped fresh thyme or ¾ teaspoon dried thyme
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
3 cups chicken broth
1 large egg, lightly beaten

Directions

Place a 10.25 Inch Skillet in the oven; preheat the oven to 350 degrees Fahrenheit while you prepare the stuffing.
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.
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.
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.

Contributed By: Debbie Moose

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.

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