TEXAS AGGIE MOMS' TURKEY DRESSING RECIPE
This is the recipe the Williamson County Aggie Moms use at their annual turkey dinner. Since I started making this one, I don't like any other.
Provided by Chris70
Categories < 4 Hours
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion and celery in small amount of butter.
- Add to cornbread and white bread which have been crumbled together.
- Add seasonings and mix thoroughly.
- Add boiled eggs and turkey broth and stir well.
- Add salt and pepper to taste.
- Bake in 325F oven for one hour or until light brown.
Nutrition Facts : Calories 144.5, Fat 3.9, SaturatedFat 1.1, Cholesterol 106, Sodium 284.9, Carbohydrate 20.8, Fiber 1.3, Sugar 2.7, Protein 6.2
BREAD DRESSING FOR TURKEY
Make and share this Bread Dressing for Turkey recipe from Food.com.
Provided by tunasushi
Categories Christmas
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Sauté onion and celery in the butter until tender.
- Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl.
- Stir in broth until well moistened.
- Bake in a greased foil-covered shallow baking dish at 325° for about 35 to 45 minutes.
- Take the cover off the last 5 minutes to brown.
Nutrition Facts : Calories 109.1, Fat 7.6, SaturatedFat 4.3, Cholesterol 53.5, Sodium 260.3, Carbohydrate 7.9, Fiber 0.6, Sugar 0.9, Protein 2.5
LADY BIRD JOHNSON'S TURKEY DRESSING
The best cornbread dressing ever. I usually double or triple the recipe and take to all of our Thanksgiving meals. As written from the official webiste.
Provided by Sara C
Categories Winter
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together cornbread and crumbled toast with stock.
- Be sure to use enough stock so that it will not be stiff. (1-2 cups).
- Add eggs and remaining ingredients.(spices to taste).
- Bake slowly for one hour.(350°F).
Nutrition Facts : Calories 163.6, Fat 9.9, SaturatedFat 4.9, Cholesterol 173.9, Sodium 184.2, Carbohydrate 12.4, Fiber 1.2, Sugar 3.3, Protein 6.3
MOM'S/GRAMMA'S THANKSGIVING TURKEY & DRESSING
Make and share this Mom's/Gramma's Thanksgiving Turkey & Dressing recipe from Food.com.
Provided by JRuiz
Categories Thanksgiving
Time 6m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Purchase an 18-20 pound frozen turkey on the Monday, prior to Thursday (Thanksgiving Day). Keep in its sealed covering and place on a cookie sheet or a roasting pan and defrost in refrigerator. Purchase 2 large loaves of Packaged white bread; remove from wrapper. Place on a cookie sheet to dry thoroughly.
- Thanksgiving Morning - Allow 1 hour for preparation time before cooking begins.
- Remove turkey from sealed covering.
- Loosen legs from wire clamp.
- Remove neck and giblets (liver, gizzard & heart) from body cavity.
- Thoroughly rinse turkey and cavity under running cold water, including body and neck. Set upright to drain.
- Sprinkle salt in neck and breast cavity, not on skin - it would cause it to blister when cooking.
- Place neck & gizzard in medium size pan, barely covering with cold water and simmer covered approximately 1 hour.
- STUFFING:.
- Moisten dried bread slices with cold water-pile on cake racks to absorb and drain.
- 2 large packages/loaves dried bread slices.
- 1 12 - 16 ounce package Jimmy Dean "Regular" Pork Sausage.
- 2 large onions quartered.
- Turkey Heart and Liver.
- 2 eggs.
- 3/4 Tablespoon Sage.
- 1 Tablespoon Poultry Seasoning.
- Salt and Pepper.
- 1/3 cup dried parsley - crushed.
- 1/2 stick margarine-melted.
- Brown pork sausage in frying pan -breaking meat into small pieces -drain off fat -set aside.
- Place in blender, or food processor:quartered onions, turkey hear and liver cut in halves, eggs, and seasonings. Blend to liquid consistency.
- Melt margarine; set aside.
- Squeeze excess water from bread with hands and bread into bite size pieces. Place in large mixing bowl.
- Add drained pork sausage. Mix.
- Add blended ingredients and melted butter. Mix thoroughly, but lightly. DO NOT PACK.
- By handfuls, gently place stuffing into neck cavity. Do not pack - close with small poultry nails or skewers.
- Fill body cavity - loosely - DO NOT PACK! Close cavity by replacing legs into wire clamp as originally positioned.
- Tuck wings under back. Place bird, breast side up on a rack in a roasting pan - (No need to turn bird during roasting time).
- Drizzle 1/2 stick melted margarine over bird.
- Place roasting pan on lowest shelf in 300 - 325 degree oven, uncovered - do not add water. Roast 13 to 15 minutes per original unstuffed weight (usually 4 1/2 to 5 hours total).
- Wrap remaining stuffing in foil, roll edges to form pouch and refrigerate.
- After 1 - 1 1/2 hours into roasting time, juices will accumulate in pan - use for basting chest every 1/2 hour thereafter.
- After 2 hours 2 hours roasting time, add 1 large onion, chopped, to bottom of pan - they will brown and make delicious gravy. If skin is darkening too quickly, cover with a tent of foil.
- If sufficient juices aren't forming - add 1/2 cup of water when onions are browning to prevent them from burning. Add boiled neck neck and gizzard - save water used to boil them for gravy.
- After approximately 3 1/2 hours of cooking -if skin is browned satisfactorily, cover roasting pan with its cover. Be cautious to tilt cover away from yourself to allow steam to escape before further basting. Place foil pouch of extra stuffing on wire shelf along side of roasting pan.
- Roasting time is completed when leg moves freely at thigh joint when pushed - or internal temperature is 180 degrees, if roasting thermometer is used (inserted in thickest part of thigh, but not against bone) or internal stuffing registers 165 degrees.
- Remove from oven - place turkey on cookie sheet. Cover with roasting pan cover - let sit for 20 minutes before carving to allow internal juices to flow.
- GRAVY - prepare in roasting pan over medium heat.
- Remove excess fat from pan drippings. Scrape browned residue from bottom and sides of pan-slowly add mixture of 1 cup flour and 3/4 cup water - use wire whisk and blend until thickened - add neck and gizzard water (or water from cooking white potatoes) until desired consistency is obtained - Add salt and pepper to taste - strain into medium size pan, cover and reheat before serving.
- Remove dressing from neck and body cavity - place in large serving container - mix dressing from foil pouch - cover with foil to retain heat.
- Carve turkey - serve - Sit up straight, place your napkin on your lap, pass the cranberries and ENJOY!
LOW FAT TURKEY DRESSING
I have a goal to make a points-friendly Thanksgiving feast. This is my version of light turkey dressing. The spices "make" it. If you can do fresh spices, go for it!
Provided by MsTeechur
Categories Thanksgiving
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cube bread into small cubes.
- Core, peel, and cut apples.
- Saute onions, celery, apples, cranberries, and spices in broth (add more broth or water if needed).
- Salt and pepper to taste.
- Mix with bread chunks.
- Bake in 350 degree oven for 30 minutes.
- Keep covered but check for drying.
- Add more water/broth if it dries out.
Nutrition Facts : Calories 37.1, Fat 1, SaturatedFat 0.5, Sodium 40, Carbohydrate 7.9, Fiber 3.7, Sugar 2.2, Protein 1
GRANNY'S TURKEY DRESSING
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
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
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
TALLERENE
This tasty, family-sized casserole recipe comes from "The Lone Star Cookbook 1997-98", Aggie Moms Club, Texarkana TX.
Provided by loof751
Categories Vegetable
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop the onions and green pepper. Drain the corn. Shred the cheddar cheese. Dilute the soup with 1/2 soup can of water.
- Boil the noodles in salted water until tender. Drain well.
- Brown the ground beef with the onions, green pepper, and garlic. Drain excess grease. Stir in chili powder and salt and pepper to taste.
- Spray a 9x13 casserole dish with cooking spray. Place half of the noodles in the pan. Top with meat mixture. Cover with corn, then cover this with the rest of the noodles.
- Pour diluted soup over the casserole, then pour the Rotel tomatoes over this. Bake at 275 degrees for 1 1/2 hours. Cover with cheese and bake an additional 10-20 minutes or until cheese melts.
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