A Cozy Thanksgiving: Golden Torn-Bread Stuffing Takes a Ride on the Gravy Train

Golden Torn-Bread Stuffing | thecozyapron.com

Though the glorious Thanksgiving Day spread as a whole is quite the thing that a food lovers dreams are made of, each of us probably has a favorite offering in particular that we can hardly wait to sink our teeth into.

I know, I know, it’s difficult to choose a favorite.

Each unique morsel on that table has a succulence all its own, a temptingly rich or sweetly-savory magnetism that just pulls a person in; but surely there’s that staple or side dish that is worthy of an extra helping or two, or, dare I say it…three?

Golden Torn-Bread Stuffing | thecozyapron.com

Well, why the heck not, it’s Thanksgiving Day, for heaven’s sake! No one’s about to judge you, or at least, they shouldn’t; just look at their plate.

Indeed, I do have such a favorite, and it’s the stuffing, or the baked-outside-of-the-bird type of stuffing—some call it “dressing”. And not just any stuffing, might I add—Golden, Torn-Bread Stuffing, to be exact.

And if it’s smothered in home-made, Savory Herb Gravy, then it becomes even more irresistible.

Golden Torn-Bread Stuffing | thecozyapron.com

Getting stuffed on stuffing is pretty much a tradition for us each year.

Whether I’m preparing a small, stay-at-home Thanksgiving dinner just for our little family, or bringing an item along to a T-Day potluck with extended family, I always make a gi-normous amount of my Golden, Torn-Bread Stuffing. It’s that one thing in particular that is just so darn good when eaten fresh, or reheated later and eaten all by itself with a simple drizzling of leftover gravy that just melts right in.

Good, fresh bread already has a built-in “yum” factor—it’s soft, chewy, and just plain satisfying, and it’s the perfect “sponge” for absorbing all of the delicious ingredients that one can think of to add in when making a casserole-style stuffing.

Combined with rich melted butter, flavorful chicken stock, cheeses, spicy sausage and a touch of dried fruit and fresh herbs, torn-bread stuffing becomes puffy in the oven as it bakes and caramelizes on top, making for a soft, spoonable and amazingly velvety side dish.

It’s the easiest (and safest) way to make a wildly scrumptious stuffing side dish, with no stuffing of a turkey actually required.

Golden Torn-Bread Stuffing | thecozyapron.com

My mouth is already watering at the thought of partaking in the Thanksgiving Day feast; and this year, I’m bringing my famous Golden, Torn-Bread Stuffing and Savory Herb Gravy combo to the family pot-luck gathering, as requested.

It’s a time to indulge a little, to enjoy the taste of what’s before us on the table, all in the spirit of gratitude for what is.

Golden, Torn-Bread Stuffing blends together the best of the flavors of the holiday, all in one, soul-warming dish; and topped off with the golden elixir of savory herb gravy, there’s no telling how many helpings are in all of our futures.

Taste what’s good and pass it on.


{ 16 comments… add one }

  • Velva November 19, 2012, 5:51 pm

    This is an absolutely beautiful stuffing! Thanks for sharing.


  • Heather November 20, 2012, 12:03 pm

    This looks perfect! But I am in a time crunch and don’t have any dried apples. Can you leave out or would it be missing something? Any ideas to use as a substitute?

  • The Cozy Apron November 20, 2012, 2:08 pm

    Hi Heather, you can leave them out if you’re pressed for time; another option is to very finely dice a fresh, peeled apple, and add that in. Enjoy!

  • Andi November 20, 2012, 9:07 pm

    I’m wiping drool off my keyboard. I think this just got added to Thursday’s menu, and I don’t even *like* dressing.

    • The Cozy Apron November 21, 2012, 5:54 am

      Hi Andi, add this to your T-Day menu, and this dressing will make a “liker” out of you, believe me! Thanks for your comment!

      • Andi November 23, 2012, 7:26 am

        This was so good that I just ate a big bowl of it this morning for breakfast, doused with giblet gravy! I used my homemade spicy andouille sausage instead of spicy Italian. Great recipe!

        • The Cozy Apron November 23, 2012, 1:01 pm

          Andi, so glad this recipe made it onto your menu, and that you came back to let me know what you think! (My husband and I eat our leftovers of this dressing as a meal the next day, too, topped off with the gravy!) Good substitution on the sausage, BTW.

  • Diana October 4, 2014, 7:07 pm

    So it says 4. 1/2 cups stock… Total of 2 cups? And the same for the butter… Total of 3 tablespoons?

  • The Cozy Apron October 5, 2014, 9:32 am

    Hi Diana! No; when you read that, it’s read as 4 whole cups plus a 1/2 cup more—total of 4 and a 1/2 cups ( 4 1/2 ). Same with the butter: it’s 6 whole tablespoons plus a 1/2 tablespoon more (6 1/2 ). Hope that helps!

  • Erica November 23, 2014, 2:07 pm

    Hello! Just wondering…do you want the bread to sit out and get stale or hard first? Or do you use fresh bread?

    • The Cozy Apron November 23, 2014, 2:42 pm

      Hi Erica, it doesn’t need to be stale, as I’ve used freshly bought, myself. But if you have the loaf the day before, it certainly won’t hurt for it to be “day old”.

  • Cathryn November 29, 2014, 11:59 pm

    Hi, finishing the stuffing up, it was very good were even thinking about having it as a regular now in our home. I had bought apple rings thinking they would be the same as dried apples but they weren’t they were like gummy bears, even though thanksgiving is over I’m still going to be looking.

  • The Cozy Apron December 2, 2014, 2:26 pm

    Hi Cathryn, so glad you all enjoyed this stuffing/dressing! And yes, you really need to use real dried apples. (Mine were dried apple “rings”, but not the gummy kind!) I’m excited to read that you plan on making this again, holiday or not! Thanks for your comment.

  • Sabrina November 26, 2015, 4:21 pm

    I made this for Thanksgiving today and it was amazing and received glowing reviews from family! Thanks for the great recipe. I am grateful. :)

    • The Cozy Apron November 28, 2015, 12:11 pm

      Sabrina, I love to get comments that express that a recipe was successful, and that it got great reviews from the friends and family members partaking—such a wonderful thing! I’m glad you all enjoyed, and I appreciate you coming back to share you experience with it!

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