Favorite Dressing Tips/Tweaks

We all do it. We add, change and tweak that dressing/stuffing recipe until it becomes a signature family tradition. Here are some things we like:

I use dried cornbread, dried biscuits, saltine crackers and garlic/onion (boxed) croutons. I add poultry seasoning to the mixture, but the addition of the garlic/onion croutons really brings the savoriness up a couple of notches. I have tasted many dressings that have way too much sage for my taste, so I go easy on the poultry seasoning.

I prepare and oven-dry the cornbread and biscuits well ahead of time and put in big Gladware containers and put in freezer.

We like LOTS of chopped celery/yellow onion/green onion--more than most recipes call for--and chopped fresh parsley. I add sugar to the mix--not enough to make it sweet but enough to enhance the flavors. (Taste as you go.) I prep the veggies the night before and saute just before adding to the breads.

I do not add any eggs.

I use homemade chicken broth rather than canned. I make it ahead of time and put in Gladware containers in the freezer. I make LOTS of it--both for the dressing and the gravy.

In addition to the casserole of dressing I also fill a muffin pan. My family and guests LOVE the dressing muffins.

I heat the baking dishes and then brush with butter or drippings just before adding the dressing.

I dribble drippings from the roasted turkey or chicken on top of the dressing casserole and muffins before baking.

I always make enough dressing to put an extra casserole (uncooked) in the freezer for the next roasted chicken/turkey or pork chop dinner.

So, this is our dressing tradition, but maybe it can be improved. I'm eager to hear yours.
--Pen