Cranberry Pecan Pumpernickel Dressing

For years I have been making the exact same dressing for Thanksgiving. Every. Single. Year. Before I starting cooking it my mother made it. Every. Single. Year. Don’t get me wrong now, that is the dressing that always made Thanksgiving feel like Thanksgiving, but this is the year for change. I can feel it. I’m also feeling a little bit wild for breaking tradition!

Since I won’t be eating our traditional Southern Cornbread Dressing, or Dressin’, I have to make something so spectacular and exciting that we won’t even know what we’re missing! Rustic Cranberry Pecan Pumpernickel Dressing is just what Thanksgiving 2015 is calling for. I’m sticking with my vow to keep the Holidays simple and semi homemade this year but I refuse to make dressing from a box. I just can’t do it. I will be taking help from the store by buying bread instead of making it from scratch, buying pre chopped onions and celery, and using Litehouse Poultry Herb Blend instead of chopping a bunch of fresh herbs myself. I really prefer this Poultry Herb Blend over using the typical sage, marjoram, and thyme. This blend has all of that plus more herbs that give the dressing a punch of flavor with just two little scoops.

The use of Dark Pumpernickel Bread instead of plain white bread gives such a deep and rich flavor to the dressing, it’s like nothing I’ve ever tasted. Not to mention that beautiful deep color! Chopped dried cranberries and pecans give a surprising little sweet bite here and a nutty crunch there. It keeps the taste buds jumping and really makes this dressing special. How moist to make dressing is such a personal thing. I do not like my dressing sopping wet with stock so I use two cups, no more no less. For me that is the perfect amount, for you it may vary greatly. Just do what feels right for your Thanksgiving, a simple switch in measurement can make it perfect for your taste.