My family used to fight over the corners of the pan of dressing, as those have the crunchiest crust. Then, mom decided to form the dressing into patties and bake them so everyone gets to enjoy their own crunchy bites. I’ve decided to share the recipe to help bring peace to more families this Thanksgiving.
When I’m in the south for the holiday, I make my dressing with a package of Pepperidge Farm Classic Stuffing. When I’m on the West Coast, I like using the sourdough stuffing from Boudin Bakery in San Francisco.
With everything else going on during food prep for Thanksgiving, I make things easy on myself and instead of dicing onion and celery, I use a frozen seasoning blend of onion, bell peppers and celery. Two generous cups of Pictsweet Farms Seasoning Blend is perfect for the patties.
Crunchy and delicious, these can easily be made in advance of your gathering and just warmed up before serving. Also, I like using the leftovers to make awesome Thanksgiving po-boys with cranberry sauce, turkey and a little gravy.
1 package Pepperridge Farm Classic Stuffing or Boudin Sourdough Stuffing
4 tablespoons butter or olive oil
2 cups seasoning blend of onions, celery and bell pepper or 1 large onion (1 cup diced) plus 3 stalks celery (1 cup diced)
2 cups chicken broth
Heat butter or olive oil in a large saucepan. Sauté the onion for 5 minutes. Add in the celery and sauté for another 10 minutes or until very tender. If using the seasoning mix, toss in two generous cups and sauté for 10 minutes. Add broth and bring to a boil. Remove from heat and add in the stuffing. Mix gently.
Once the dressing is warm enough to handle, form into 12 patties. Place on wire racks on a rimmed baking sheet. Patties can be baked immediately or covered and held overnight in the refrigerator.
Bake in a preheated 350 degrees F oven for 30-40 minutes.