Pams Positively Perfect Thanksgiving Dressing Recipes

MY MOM'S PERFECT THANKSGIVING STUFFING

Steps:

• 1. In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
• 2. In a frying pan, melt butter over medium-high heat. Sautée onions, green pepper, and celery (or celery seed) until all is softened and translucent.
• 3. Pour melted butter and vegetables over all bread cubes and crumbs.
• 4. Mix in the two beaten eggs. Toss.
• 5. Add: 1 tsp Garlic Powder 1 tsp Poultry Seasoning 2 Tbsp Dried Parsley 1 Tsp Oregano Toss again.
• 6. Now pour chicken broth over all of the mixture making sure that stuffing is ALMOST wet. You want it to be more than damp, but not downright wet so that stuffing doesn't dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed. Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.)
• 7. Toss once again, making sure all bread is well coated with all ingredients.
• 8. Stuff the turkey, packing tightly, but not too tightly (as in "don't really jam it in there") at both ends. (If you have any leftover, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in the oven with turkey for extra stuffing.)
• 9. Use softened butter and, using fingers, rub butter all over turkey until coated. Then shake a little paprika over the top of the entire turkey.
• 10. Put about 2 tablespoons flour inside the baking bag before putting the turkey inside. Push turkey into the bag. Close bag tightly. Make three slits across the top of the bag for ventilation and put it into a roaster pan.
• 11. Put the lid on the roaster. Then bake following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr to 1 hour, but really holds in the juices and turkey stays very moist and juicy.) No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.
• 12. **Note** Be sure to remember to make the slits in the top of the baking bag, maybe an inch or two long, and be sure to put the little bit of flour into the bottom of the bag before you put the turkey inside. When finished, you will have an ample supply of broth inside the bag to make your gravy. Simply use a cup or ladle to scoop it all out. (What broth I don't need, I always put into a plastic container and freeze to use when I make my chicken soups. I add it into the pot of soup and it gives my soups added extra special flavor!)

CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME

Steps:

• Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
• Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.

THANKSGIVING DRESSING

Steps:

• Heat oven to 375 degrees. Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, apples, chestnuts, salt, pepper, thyme, sage, Worcestershire and hot-pepper sauce. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes.
• Transfer mixture to a large bowl. Add the bread, beaten eggs, parsley and enough broth so the dressing is well moistened. Blend well and check for seasoning.
• Grease a baking dish with the remaining 1 tablespoon butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more broth and return to oven for 5 to 10 minutes longer.

PAM'S POSITIVELY PERFECT THANKSGIVING DRESSING

Steps:

• Unwrap and set bread out overnight to dry partially. If desired, leave in oven (with pilot on if gas) to help dry.
• Cut bread into 1/2' cubes and place in a large mixing bowl. Chop onion and celery. Gather broth, herbs, seasonings, craisins, and parmesan cheese.
• Toast pecans either in a hot dry skillet or on a baking sheet in the oven at 300° until fragrant but not browned. Stir constantly in the skillet or occasionally in the oven. Watch carefully. When toasted and fragrant, remove from skillet or hot baking sheet to cool and avoid overbrowning.
• In a large skillet, melt the butter over medium high heat. Add the onion and celery when melted and cook until translucent. Turn heat to medium or medium low. Add half of the broth to the skillet, then add all of the herbs and seasonings except craisins, cheese and nuts.
• Simmer vegetables in broth with seasonings for 5 to 10 minutes. Add the mixture in the skillet to the bread cubes in the large mixing bowl, distributing the broth over the bread. Mix lightly and taste to adjust seasonings if desired. Remember that you will be adding parmesan later which is salty.
• Add extra broth to moisten the dressing to where it is just slightly more moist than what you want the final dish to be. Add Craisins, nuts and parmesan and toss to combine well, trying not to compact the dressing. (I prefer dressing that is moist but not soggy, and not packed down in the dish.)
• Place the dressing in a large casserole and either cover with plastic wrap and refrigerate until baking, or cover with foil, punching a few holes in the foil to let some steam escape and place the casserole in a preheated oven at 350° until hot (about 35 to 45 minutes), removing the foil for the last 15 to 20 minutes to brown the top.