How To Make Thanksgiving Dressing Food

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.

TRADITIONAL THANKSGIVING TURKEY STUFFING / DRESSING

Steps:

• Fry meats (we use a combination of burger and mild Italian sausage).
• While meat is frying, cube the bread and dump in a very large bowl; drizzle butter over bread cubes; toss cubes, then set aside.
• When meats are browned, add onions & celery; cook until tender; then pour over bread cubes, tossing again and again until well-mixed.
• Add water/milk ONLY if you like a wetter dressing--otherwise omit.
• Add seasonings according to your taste, toss again.
• Mixture can now be stuffed into the rinsed-out & salted turkey cavities (then placed immediately into oven to be roasted) -- when turkey is roasted, remove stuffing with a long-handled spoon, into a nice serving dish--it will have absorbed all that wonderful turkey pan juices---oh goodness how delicious!
• OR -- spoon into a greased casserole dish, cover and bake until JUST crispy along the edges -- about 45 minutes.
• Whatever doesn't fit into the turkey, spoon into a small casserole pan and bake along with the turkey---turns out every time.
• VARIATION #1: Sliced, fresh mushrooms when browning the meats.
• VARIATION #2: Sprinkle some cornmeal when tossing the bread with the meat---mmmm!
• VARIATION #3: Water chestnuts coarsely chopped or sliced--adds a nice crunchiness the kids love!
• SUGGESTION: Unless you have a very small family -- DOUBLE THE RECIPE -- you won't be sorry, this is EXCELLENT when reheated the next day, too.
• PICKY EATER OPTION: Saute onions & celery in a separate pan until transparent, then dump in the blender along with the melted butter---pour this over the bread cubes and meat. All the aroma & flavor, just no "yukkies" to pick out for those who "hate" onions or celery.
• LEFTOVERS (if you're lucky!): reheat in the microwave.

HOLIDAY DRESSING

Steps:

• Prepare corn bread as directed on package. Cool, and crumble.
• Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
• Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour.

HOLIDAY THANKSGIVING STUFFING

Steps:

• In a large skillet, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. , Transfer to a large bowl; add the broth, parsley, sage, salt, poultry seasoning and pepper. Gently stir in bread cubes until mixed., Transfer to a greased 2-qt. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until heated through.