My family loves it so much that my mother even stopped making her mother's dressing recipe to use mine!! And it's got to be something special for my mother to change her traditional recipes!!Homemade dressing or stuffing recipes?
This stuffs a 20 pound turkey with some left over to cook in the pan or seperately:
6 large loaves of cheap white sandwich bread
6 large eggs or larger
3 sticks of butter
2 medium onions - finely chopped
1 stalk/bunch of celery - finely chopped
3/4 large jar of poultry seasoning
salt and pepper to taste
2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.
Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more liquid if you want a moister dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.Homemade dressing or stuffing recipes?
There is no need to make it complicated with 20 ingredients.
Try Pepperidge farm's stuffing mix. Read the package for ingredients to add to the stuffing. Every one likes theirs differently so pick the additives you'd like.
Example from pkg:
1 package Pepperidge Farm Sage and Onion Stuffing Mix
1 tube Jimmy Dean sausage
1 onion, chopped
3 to 4 stalks celery, chopped
Apple Cider
Chopped apple, optional
PREPARATION:
Mix Pepperidge Farm sage and onion stuffing with 1 tube of Jimmy Dean Mild sausage, browned. Add celery, onion and half water, half apple cider (amount of liquid, according to stuffing package). Some years I chop up an apple and put that in to the mix also.
Bake in a cake pan for about 30-45 minutes.
Remember not to add HOT stuffing in to your cold uncooked bird!
TURKEY DRESSING
1 lb. stuffing bread, toasted and cubed
1 lb. turkey or chicken giblets
1 turkey neck
1 lb. fresh mushrooms, sliced
3/4 cup butter
2 1/2 cups celery, chopped
1/3 pound finely cubed pancetta or salt pork
1 c. scallions, chopped
2 large sweet Spanish or Vidalia onions, chopped
1/2 cup fresh parsley, chopped
3/4 tbsp Bell's seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
5 cloves garlic, crushed
3 tbsp. olive oil
1 bay leaf
1 whole shallot, chopped
4 eggs, lightly beaten
1/3 teaspoon salt
1/2 teaspoon Knorr chicken bouillon granulated
1 c. chicken broth
garlic and onion powder for sprinkling
Slice the bread into cubes and place on a baking sheet. Crush 3 of the garlic cloves into the olive oil and brush mixture onto the bread cubes. Sprinkle with paprika, and small amount of onion and garlic powder. Place into a 350 degree oven and toast until lightly browned.
Chop 1/3 pound pancetta all salt pork to 1/4 inch dice. Unless you have a commercial food grinder, cubing the salt pork or pancetta is best done by hand using a sharp knife.
Chop giblets into 1/3 inch pieces. The coarse blade of the meat grinder, or a quick pulsing in your food processor will accomplish this step. You may also chop celery, scallions, parsley, shallot, and onions in a food processor.
Pour any remaining olive oil and garlic unused from basting the bread cubes into the bottom of a saucepan, add pancetta or salt pork, saut茅 10 minutes over medium heat. Add the chopped giblets, then reduce heat and add onions, which have been chopped to a medium dice, and the remaining cloves of garlic.
Continue to cook over very low heat for 10 minutes. Do not allow the onions and garlic to brown.
Add to the saucepan, 1/3 teaspoon salt, 1/2 teaspoon granulated Chicken bouillon, 1 c. of chicken broth, 1 turkey neck, 1 bay leaf, chopped celery, scallions, parsley, shallot, and 1/4 teaspoon black pepper. Simmer, but do not boil, for 30 minutes. Remove the turkey neck and the bay leaf.
Remove saucepan from heat. Add butter and allow to melt. Mix in Bell's seasoning and bread cubes. Allow to cool for 5 minutes, then add the eggs, stirring rapidly, but gently, and finally, add the mushrooms.
This mixture may be used for stuffing up to a 20 lb. turkey, or may be baked separately in a loaf pan covered with silver foil. If used for stuffing the turkey, do not stuff until it's ready to go into the oven to be roasted. Use a meat thermometer to determine that the temperature of the stuffing inside the bird has reached 160 degrees Fahrenheit. If you don't have a meat thermometer, cook the stuffing separately.
If you need to make this stuffing in advance, (it's best made Thanksgiving morning!) put it into a foil loaf pan, cover with silver foil and refrigerate for up to 8 hours. When baking separately, place in a 350 degree oven for 50 minutes. Uncover for the last 10 minutes, and increase oven temperature to 375 掳.
my stuffing i make is sausage meat mixed with tinned apricots chopped up and sage and onion suffing i bake it sperate fron the turkey or chicken
I've used this recipe for years - my family asks for it. It comes out just as good if you leave out the mushrooms if you don't like them. I use low sodium for our diet here but you can use regular too.
Mushroom Dressing for the Crock pot
1 c. butter
2 c. onions, chopped
1 1/2 tsp. dry thyme
1/2 tsp. pepper,
2- 8oz. cans mushrooms (no salted added type),drained,
12 c. slightly dried bread cubes (about 1 1/2 loaves),
2 eggs well beaten,
2 c. celery,chopped,
1 tsp. poultry seasoning,
1/4 c. parsley springs,
1/2 tsp. marjoram (optional),
31/2-41/2 c. low sodium chicken broth.
Melt butter in skillet and saute onions, celery, parsley, and mushrooms. Pour over bread cubes in a large mixing bowl. Add all seasonings and toss together well. Pour enough broth to moisten; add beaten eggs and mix together well. Pack lightly into crock pot. Cover and set on high for 45 minutes; reduce to low and cook 4-8 hours. enjoy !!
Happy Thanksgiving!
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