Source: Thomas, Molalla, OR
2 packages plain or seasoned croutons
1 stick of unsalted butter
1 large Onion diced
3 large stalks of Celery diced
1 large Carrot shredded
3 well beaten eggs
3 Artichoke Hearts cooked al dente and diced
(See Video: How to Cook Artichokes for a variety of cooking methods)
15 small stem Asparagus spears cut into ¼ inch pieces
3 or 4 cans of chicken stock or make your own
salt and pepper to taste
some extra ground sage spice if the seasoned croutons don’t have enough
more if you use
3-4 tablespoons extra virgin olive oil
Put the extra virgin olive oil in a large sauté pan and cook the Onions and Celery over medium heat until the Onions are translucent stirring occasionally.
Mix croutons, Onion, Celery and shredded Carrots in a large bowel. Pour chicken stock over the mixture to moisten.
Melt butter in the microwave but be careful because it melts quickly. Pour over mixture and mix together with clean hands or salad forks (Hands work best).
Mix in diced Artichoke Hearts and Asparagus pieces.
Add salt, pepper, and sage.
Taste and adjust seasoning if needed.
Add beaten eggs and again mix the ingredients to incorporate everything.
For a little extra kick, I sometimes mix in a small amount of cilantro but this can overwhelm the other spices so be careful if you do this.
Many people don’t condone filling the turkey with dressing, but I tend my bird constantly and cook it for 5 or 6 hours so my inside dressing is very well cooked.
Pack as much dressing as you can into the turkey but be sure to cook it well. I tie the legs together and cover the turkey with foil. I keep the oven at about 325 degrees and finish the cooking with about ½ hour, foil off, to crisp the skin. Occasionally baste the bird. Any leftover dressing can be placed in a loaf pan and cooked with the pies if your oven isn’t large enough or kept in the refrigerator to cook for leftovers. There is nothing better than fresh cooked dressing.