THE BEST TURKEY DRESSING (STUFFING)
This dressing is adapted from "The Silver Palate Cookbook. It's rich and is always a big hit. No other bread is needed on the Thanksgiving table. Cook your turkey about 12-15 minutes per lb. at 325 degrees, basting frequently.
Provided by Alan in SW Florida
Categories Thanksgiving
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Melt 6 tablespoons butter in a large frying pan. Add onions. Cook over medium heat until onions are quite soft and tender, about 15 minutes. Transfer onions and butter to a large mixing bowl. Set aside. Melt another 6 tablespoons butter in the same frying pan. Add apple. Cook over medium heat, until lightly colored but not mushy. Transfer apples and butter to mixing bowl with onions.
- Crumble sausage into frying pan. Cook over medium heat, until lightly browned. With a slotted spoon, transfer sausage to mixing bowl. Reserve fat. Add remaining ingredients, except eggs and stock, to mixing bowl. Mix well. Add eggs. Mix. Add enough stock to bowl to make a moist, but not runny, mixture. Add fat to stuffing if desired. Stuff a 20-lb. turkey. If cooking dressing separately from turkey, pour fat over dressing in casserole. Bake at 325 degrees Fahrenheit for 45 minutes, or until nicely browned and cooked through.
Nutrition Facts : Calories 325.4, Fat 29.1, SaturatedFat 11.5, Cholesterol 93, Sodium 336.9, Carbohydrate 9.8, Fiber 2.3, Sugar 5.5, Protein 8.2
STUFFING FOR CHRISTMAS OR THANKSGIVING
This is similar to my mom's recipe that she has made for years. She never measures and adds everything for our taste preferences. I have never been able to top her stuffing, but this comes very close. I don't measure the herbs. We like the sage flavor, so I tend to add more of that. I taste it until it tastes right to me. Adjust the herbs to whatever your taste preferences are. Your kitchen will smell wonderful as the herbs are cooking with the vegetables! If you like drier stuffing, adjust the amount of chicken broth. We like ours moist, so I use about 2 cans of swanson chicken broth. I always make several days ahead and freeze in ziploc bags with all the air squeezed out so that I'm not so rushed the day of the dinner.
Provided by Cathy17
Categories Grains
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- If you're using bread, toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
- If you're using stuffing mix, you can skip this step.
- Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.
- Stir together bread or stuffing mix, vegetables, broth, and salt and pepper to taste, then cool completely, uncovered.
- Freezes extremely well.
- Stuff in the turkey or bake at 350 for about 30 minutes.
NANA'S THANKSGIVING AND CHRISTMAS PAN DRESSING
This stuff is custom for Thanksgiving and Christmas Dinner. It also makes a great main dish all by itself. I was at DH's Mother's home for Christmas and she made this pan dressing. Just suffice to say...this aint "jusstuffing and by God's grace we will never have another Christmas or Thanksgiving without a big pan of this! I am also posting the giblet gravy which we like on top of this dressing! It takes some time and effort, but completely worth it. His mother is such a wonderful cook, and with her recipes I can carry on the tradition! In addition to the following ingredients, you will need 2 disposable pans (1-13x9 and 1-11x7)(or use glass lined with foil) and nonstick spray. Since I use store bought roasted chicken and stock it shortens the prep time but Nana would just boil a whole chicken in 12 cups of water, cool and de-bone. I make the cornbread the night before...
Provided by Caryn Dalton
Categories One Dish Meal
Time 2h45m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- First, prepare your cornbread which is the base of this dish:.
- Heat oven to 450°F; grease 9-inch cast iron skillet or 9-inch square pan.
- Put it in the oven to heat. In a large bowl, combine all ingredients and mix well. Pour the batter into greased pan, scraping sides and bottom of bowl. Bake for 20 to 25 minutes or until the top is golden brown.
- Set prepared cornbread aside to cool. When cool, remove from pan and in a large 4 quart mixing bowl, cube into 1 inch cubes or you can just crumble it with your hand (which is what Nana would do).
- Carefully de-bone the chicken and shred/chunk. You want to end up with at least 3 cups of chicken. More is fine too.
- Finely chop celery and small chunk the onion. In a heavy bottom skillet, combine drippings or cooking fat and 4 TB of stock . Add onions and saute on medium heat, stirring and scraping bottom of pan often until onions are beginning to become clear but not yet limp (about 3-4 minutes). Add more broth at any time you feel you need it- to prevent burning. Add celery and cook about 3 minutes longer until celery is crisp tender and onion is clear and limp and perhaps beginning to caramelize. Remove from heat, stir in all seasonings and set mixture aside for now.
- Grease (or spray with nonstick) your disposable pans. You can use glass and line with foil too. Set aside.
- Combine the cubed or crumbled cornbread and cut/shredded chicken in the same big 4 qt or larger bowl. Add reserved celery and onion mixture.
- In a small bowl, beat the 6 eggs until frothy. Then, add to cornbread, shredded chicken,and cooked celery mixture. Stir minimally. Add 6-8 cups of chicken stock 1 cup at a time until the texture is still bready yet pourable. Take your time because the cornbread will absorb liquid over the course of a few minutes. If you overdo the liquid, add some of your torn whole wheat bread. Nana says: "You want it more moist than dry, ok?" Don't mix until you've let it sit for a few minutes.
- Preheat oven to 400°F.
- After allowing the cornbread to set for 2 minutes, mix to combine, but don't over-handle.
- Pour (if you can't pour you need more liquid)into your greased and disposable or foil lined glass dishes and bake for 45 minutes or until set and browned on top. If edges are done to a couple of inches in, then the center is probably done enough too.
Nutrition Facts : Calories 423, Fat 22.7, SaturatedFat 6, Cholesterol 149.3, Sodium 658.8, Carbohydrate 25.6, Fiber 2.3, Sugar 5.9, Protein 28
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