GRANDMA'S SAUSAGE AND RICE STUFFING
"Grandma's stuffing can be the scene-stealer of the whole dinner. Thanksgiving really boils down to basics - family, friends and food - and after the challenging year we have all experienced, we really appreciate every second and every morsel," says Rosanna.
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned; remove with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, beef and veal, season with a big pinch of salt and cook, stirring, until browned, about 10 minutes; add to the bowl with the sausage.
- Meanwhile, cook the rice according to the package directions until al dente. Combine the rice, meat mixture, mozzarella, Parmesan and chicken broth in a large bowl.
- Place the mixture in a 9-by-13-inch baking dish. Bake until the cheese is melted, about 20 minutes.
GRANDMA'S HAMBURGER HELPER
This is my go to recipe when I don't want to cook. I learned it from my Grandmother who used it in similar situations!
Provided by Lisaschm
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion and celery in water or chicken stock, set aside.
- Brown the ground beef, drain.
- Add onion and celery back in.
- Add can of diced tomatoes, a can of water and the pasta.
- Bring to boil, simmer uuntil pasta is soft and water is gone.
- Mix in onion soup mix.
- Mix in cheddar cheese.
- Serve.
Nutrition Facts : Calories 508.1, Fat 27.4, SaturatedFat 12.7, Cholesterol 107.2, Sodium 1223.1, Carbohydrate 32, Fiber 3.4, Sugar 7.3, Protein 33
SIMPLE SAGE DRESSING/STUFFING
Our family's traditional stuffing recipe for the Thanksgiving turkey. Although I have strayed from time to time over the years, this is the stuffing recipe I always return to. All ingredient amounts are estimated; Mom has never measured and neither have I. Mom wants me to remind you to be careful with the amount of sage you use. Start off using a small amount of sage then adjust as needed. Please note that for safety reasons I do not place the stuffing into the cavity of the turkey, rather, I bake it separately. Finally and most importanly, *please avoid using commercially produced stock in this stuffing*. This is the stock recipe I use every time: Recipe #55282 And the bread recipe I've used the past several Thanksgivings: Recipe #102949
Provided by COOKGIRl
Categories Vegetable
Time 1h5m
Yield 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a skillet, melt approximately 2-3 tablespoons butter on medium heat and sautè the celery and onion until softened, about 3-4 minutes. Set aside to cool slightly.
- In the meantime, cube the bread and set aside in a large, deep mixing bowl.
- Place the cooled celery and onion in the mixing bowl with the cubed bread. Next, add the *egg(s), sage, poultry seasoning, garlic powder, salt, and white pepper. Toss to combine. *Usually I don't need more than one egg.
- Now stir in about [1] cup of turkey stock. Mix. Add more stock, about 1/2 cup at a time until the bread mixture is {lightly} moistened but not saturated.
- Place the stuffing mixture in a buttered ovenproof casserole dish and cover with foil.
- Bake for about 45 minutes, removing the foil about 15 minutes before the cooking time is completed to allow the top to brown.
- Serve hot.
SAUSAGE WATER CHESTNUT DRESSING/STUFFING
This stuffing has been a never fail for me, Everyone likes it. Left overs are usually fried for breakfast the next day or used for stuffing and turkey sandwiches.
Provided by Derf2440
Categories Poultry
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat and spray with veggy oil a heavy large frypan.
- scramble fry pork, onions, celery and garlic until onions are transparent.
- Set aside, do not drain.
- In a very large bowl, place bread crumbs, parsley and chives, if using.
- Mix well.
- Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.)
- Mix well.
- Add pork and onion mixture with juice from pan.
- Mix well.
- Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish.
- Refrigerate until ready to stuff turkey.
- Pack cavities firmly but not tight.
- Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.
Nutrition Facts : Calories 164.1, Fat 9.7, SaturatedFat 3.6, Cholesterol 32.7, Sodium 40.3, Carbohydrate 11, Fiber 2.2, Sugar 3.7, Protein 8.5
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
More about "grandmas hamburger dressingstuffing food"
MY MOM'S SAUSAGE & SAGE DRESSING - THE ONLY …
From anaffairfromtheheart.com
4.7/5 (30)Total Time 4 hrs 30 minsCategory ThanksgivingPublished Nov 6, 2019
GRANDMA'S DRESSING RECIPE - PLOWING THROUGH LIFE
From plowingthroughlife.com
Ratings 4Calories 242 per servingCategory Side Dish
FRENCH CANADIAN MEAT DRESSING RECIPE - HEALTHY WORLD CUISINE
From hwcmagazine.com
STUFFING AND DRESSING RECIPES
From allrecipes.com
GRANDMA'S FRENCH TURKEY DRESSING - EASY MEAT STUFFING RECIPE
From amandaseghetti.com
HAMBURGER SWIMSUIT RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
GRANDMA’S THANKSGIVING STUFFING/DRESSING – JAMIE COOKS IT UP
From jamiecooksitup.net
GRANDMA'S OLD FASHIONED STUFFING RECIPE - RECIPESCHOICE
From recipeschoice.com
S.O.S| GRANDMAS HAMBURGER GRAVY | GREAT …
From youtube.com
GRANDMA'S BEST COMFORT FOOD RECIPES
From allrecipes.com
THANKSGIVING STUFFING AND DRESSING RECIPES
From allrecipes.com
BEEF DRESSING RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
OYSTER STUFFING AND DRESSING - ALLRECIPES
From allrecipes.com
GRANDMA GLORIA'S DRESSING STUFFING RECIPES - YOUTUBE
From youtube.com
85 BEST STUFFING AND DRESSING RECIPES FOR THANKSGIVING …
From foodnetwork.com
GRANDMA'S THANKSGIVING DRESSING - SWEETPEA LIFESTYLE
From sweetpealifestyle.com
GROUND BEEF DRESSING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love