Grannys Turkey Dressing Recipes

GRANDMA'S THANKSGIVING STUFFING

Grandma's Thanksgiving Stuffing image

This recipe was passed down from my grandmother. Better than the turkey, this stuffing is what reminds me of Thanksgivings around the family table. Rather than stuff the Turkey with it, I use it as a side dish.

Provided by hudgins

Categories Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion
4 -5 stalks celery
4 -5 fresh carrots, peeled
2 garlic cloves, crushed
1 (16 ounce) package Pepperidge Farm Herb Stuffing
2 1/2 cups chicken broth
2 large eggs
1/4 cup butter
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Chop onion, celery, carrots and garlic in food processor.
Combine vegetables with butter and saute for 10 minutes.
Mix cooked veggies with eggs, stuffing, salt, pepper and chicken broth in baking dish.
Bake at 325° for 25-30 minutes or until top is golden brown.

Nutrition Facts : Calories 322.9, Fat 9.4, SaturatedFat 4.7, Cholesterol 62.3, Sodium 1282.9, Carbohydrate 48.8, Fiber 3.3, Sugar 7.4, Protein 10.1

GRANDMA WINNIE'S TURKEY STUFFING

Grandma Winnie's Turkey Stuffing image

A classic stuffing recipe to serve with any turkey dinner. If you have turkey broth on hand, it can be substituted for chicken broth.

Provided by Lipo

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Yield 12

Number Of Ingredients 8

Ingredients

¼ pound butter
1 cup chopped onion
1 ½ cups chopped celery
9 cups soft bread cubes
½ teaspoon poultry seasoning
1 (4.5 ounce) can sliced mushrooms
1 egg, beaten
1 cup chicken stock

Steps:

Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
In a saute pan, cook onion and celery in butter until soft.
In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 15.6 g, Cholesterol 35.8 mg, Fat 9 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 296.2 mg, Sugar 2.2 g

GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING

Grandma Smith's New Brunswick-Style Turkey Stuffing image

This moist and mellow recipe came from my mother-in-law to my husband from her family.

Provided by juneb

Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

Ingredients

3 potatoes, peeled and cubed
½ cup butter
2 celery stalks, finely chopped
1 large onion, minced
2 tablespoons dried summer savory
2 eggs, beaten
6 slices bread, cut into cubes
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 51.3 mg, Fat 9 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 166.3 mg, Sugar 1.8 g

GRANNY'S TURKEY DRESSING

Granny's Turkey Dressing image

Make and share this Granny's Turkey Dressing recipe from Food.com.

Provided by Sharon123

Categories Thanksgiving

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon shortening
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup buttermilk
8 slices day-old bread, cut into 1/2 inch cubes
3/4 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped fresh parsley
2 teaspoons poultry seasoning
2 teaspoons white pepper
2 teaspoons rubbed sage
1 -2 teaspoon ground thyme
1 teaspoon celery salt
1/2 cup butter or 1/2 cup margarine, melted
3 eggs, beaten
2 (14 1/2 ounce) cans ready-to-serve chicken broth

Steps:

Spoon shortening into an 8-inch cast-iron skillet.
Place in a 425* oven for 4 minutes or until hot.
Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well.
Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned.
Cool; crumble cornbread into a large bowl.
Add bread cubes and remaining ingredients, stirring well.
Spoon into a lightly greased 13x9x2-inch baking dish, and bake at 325* for 1 hour or until golden brown.
Yield: 8 to 10 servings.

Nutrition Facts : Calories 369.3, Fat 19.1, SaturatedFat 9.5, Cholesterol 164.9, Sodium 1256.5, Carbohydrate 35.9, Fiber 2.8, Sugar 4.1, Protein 14

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