Thanksgiving: Make Dressing Not Disease

If you’re a regular reader of The Bachelor’s Kitchen, you’ve noted that we’re doing a series of posts about fixing Thanksgiving dinner. These points apply whether you’re just making a little dinner for yourself or a few people or a large gathering. They also apply when making any big dinner using poultry. And you’ve seen me say it again and again: don’t stuff your bird. Tradition is one thing. A trip to the hospital is another. Talk about a buzz-kill.

Fortunately, there are solutions that mean you can still serve a nice stuffing/dressing that’s tasty, easy and safe. My Cornbread Dressing recipe (on the Recipes Page) is a great solution.

If you don’t want to try that, I’m sure you can find some great recipes out there. In fact, you can take any stuffing recipe, add some extra liquid, put it in a casserole or baking pan and come up with your own great dressing cooked outside the turkey (or whatever bird you might be making).

However, stay away from those stuffing or dressing mixes that you fix on top of the stove. I know they taste good, but you might as well belly up to a salt lick. If you don’t retain water after eating some of that stuff, you’re kidneys probably should be checked. The reason it tastes so good is because it’s loaded with salt, sugar and fat. There is a better way.

If you make our recipe for a Southern Style Cornbread Dressing, you’ll note that it was a lot of chicken broth. Canned is fine, just be sure to buy the low-sodium version. I’d also leave out any additional salt if you have high blood pressure or heart disease, like me. There’s plenty of salt in the broth and the breads.

You can also use the giblets from the turkey. I would sauté them in a little olive oil before cutting them into a fine dice. In fact, you can just use the recipe as a base guide and make the changes that best suit your tastes.

Keep yourself and those around you safe during the holiday. Don’t cook your stuffing in the bird. It’s just not worth the danger.