It’s an age old question, is it called stuffing or dressing? For those who don’t know, stuffing is when it is baked inside the bird (the bird is stuffed with the dressing).  Dressing is when it’s baked separately. For this year’s Dunksgiving, I decided to create Thanksgiving Dressing so vegetarians and non-vegetarians alike can enjoy the dish. To make it even more mouthwatering, I created this year’s dressing with our Old Fashioned Donuts which adds a nice sweet flavor to balance the other savory ingredients. It’s a very easy substitute that will amaze your family. Check out my recipe video below where I give you some helpful hints on how to make the dressing extra tasty!

Find the full recipe below and for more Dunksgiving recipes that you can use for your Thanksgiving dinner, visit here!

 

Ingredients 

Instructions

  • 1.5 Cups of diced celery
  • 1.5 Cups of diced yellow onion (1 large onion)
  • 3 Tbsp. of butter (Extra will be used to grease the pan)
  • 1 Box of sliced baby bella mushrooms roasted in the oven in 2 tbsp. olive oil and 1/2 tsp of dried rosemary
  • 8 Cups of cubed bread crumbs (I used 4 cups of rye bread crumbs & 4 cups of mixed white & wheat cubed bread crumbs)
  • 3 Dunkin’ Donuts' Old Fashioned Donuts
  • 1.5 Cups of toasted chopped walnuts
  • 3 Tbsp. of chopped parsley
  • 2 Tbsp. of chopped thyme
  • 1/2 Tsp. of turkey spice mix
  • 1 Tsp. of dried rosemary
  • 2 Eggs beaten
  • 3 Cups of chicken or vegetable stock 
  • 1, 14 oz. can of pumpkin puree
  • 2/3 Cups of shredded parmesan cheese
  • Salt & pepper to taste

*Chef’s Note:  if you use fresh bread for your bread crumbs, put it out on the counter the day before use to dry it out

  • Dice the Dunkin’ Donuts Old Fashioned Donuts into small pieces.  Toast it in the over in 400 degree for 6 - 8 minutes.
  • Rough chop the mushrooms to a small to medium size dice. Toss them with oil, rosemary, salt and pepper. Place the mixture on a sheet tray and roast it in 400 degree oven for about 15 minutes. They should be fairly dry and crunchy on the edges when done.
  • Chop the onion and celery to a small dice. Sauté them in butter until the onion is translucent then season them with salt and pepper. Continue to cook them for about four minutes.
  • Wash and spin dry the parsley then chop the parsley and thyme.
  • In a large bowl combine the bread crumbs/cubes, donut crumbs, sautéed vegetables, herbs, spices and cheese.
  • In a small bowl, beat the eggs then add the pumpkin and stock.  Combine these wet ingredients with the previously mixed dry ones and toss them well.  If the mixture is still too dry, add a little more stock.  You do not want a mushy mess!
  • Place the mixture in a greased, 9x13 inch baking pan. Cover it with aluminum foil and refrigerate for several hours or overnight.
  • Bake the mixture in 350 degree with foil on for 40 minutes. Remove the foil and continue baking for 20 minutes more or until done.