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this is my method for dressing.

I start with big ass chunks of really good bread. Preferably sourdough.

I buy it fresh cut it up and dry it out completely in a low oven.

You can do this a couple of days in advance

I make a really good turkey stock.

I strain it out, and then I fill it with large chunks of carrots, onions, celery, and garlic, and simmer them until they’re cooked.

once they’re cooked, I add a shit ton of thyme, sage, rosemary, and butter. And I season it with salt, lots of black pepper and lemon juice.

It needs more lemon juice than you think it does. I use at least two lemons.

It should taste like a really delicious soup that you want to keep eating.

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using a spider, I distribute the veg over the toasted bread and I add enough liquid to moisten the bread well but not make it soggy.

it’s best to stir it up, let it sit for a few minutes, check for moisture level and add more if it needs it.

You might need to adjust the seasoning at this point as well.

Once I have it where I want it I cover it with butter and throw it in a 375° oven until it’s nice and toasted on top. (final pic incoming.)