Grandma Lindas Thanksgiving Dressing Food

GRANDMA VICKY'S THANKSGIVING DRESSING

Steps:

• Chop steak into bite size pieces and sauté with garlic until fully cooked. If meat is tough add water and simmer until tender. Drain fat and set aside.
• In large stock pot add potatoes, yams, carrots, celery, apples, chilies, onions and bottle of red wine on stove over high heat.
• Cook 30 minutes or until a heavy boil.
• Add cabbage, allspice, salt & pepper and cook until vegetables begin to get tender. Could take a couple of hours.
• Break french bread into bite size pieces and add to pot.

MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING

Steps:

• In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
• Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
• Beat eggs and add to bread mixture. Mix well.
• Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
• Doubles well, extremely good cold.
• Can be made in well greased crockpot on low in about 3 hours.

GRANDMA'S THANKSGIVING DRESSING RECIPE

Steps:

• Spray a 8 x 8 inch baking pan with non-stick cooking spray.
• Preheat oven to 350 degrees F.
• In a large bowl, mix together dry stuffing mix, diced apples, diced celery, diced onion, and mushrooms.
• Add butter to boiling water and let it melt, then pour over stuffing mixture in bowl.
• Mix well until all ingredients are moistened.
• Spread stuffing mixture in prepared pan.
• Bake for 35-40 minutes or until the stuffing is thoroughly heated.
• Keep warm until serving.

GRANDMA LINDA'S THANKSGIVING DRESSING

Steps:

• Albers Corn Muffin Mix Directions.
• Preheat oven to 350 degrees.
• Lightly beat eggs in a large mixing bowl.
• Melt 12 Tbs butter, add.
• Add remainder of wet ingredients, mix well.
• In a separate large mixing bowl add dry ingredients.
• Add wet mixture to dry mixture, stir just until blended.
• Pour into two greased 9x13 baking pans.
• Bake 35 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
• Place on metal cooling racks, let cool
• Cut cornbread into 2 inch cubes, add to a large tin foil roasting pan, set aside.
• Broth Directions.
• In a large pot, add bullion cubes to 8 cups water, boil. Add salt, garlic powder, garlic salt and pepper. Add more if desired. Stir occasionally until bullion is dissolved, set aside.
• Dressing Mixture Directions.
• Fry bacon in a skillet (save grease), crumble into bite-sized pieces, add to roasting pan.
• Finely chop celery, bell pepper, garlic, onion, mushroom, then using saved bacon grease, fry in a skillet, add to roasting pan.
• Preheat oven to 350 degrees.
• Add corn to roasting pan.
• Pour chicken broth into roasting pan.
• Melt 1/2 Lb butter, pour into roasting pan
• Mix all ingredients well.
• Cover with foil, bake in roasting pan for 45 minutes or until dressing turns golden brown on top. Cook longer if desired.