TRADITIONAL THANKSGIVING TURKEY STUFFING / DRESSING
Never enjoyed stuffing/dressing until the day before I got married in November 1978! My in-laws threw a big Thanksgiving Day feast (a day late) for our wedding rehearsal dinner for about 30 of us. MIL made this recipe, and it made a believer out-a me! And...29 years later, I'm still making it, and all seven of my children are stuffing/dressing lovers--in fact, I think they'd eat it for breakfast all year long if I'd make it that often! Cooking time does NOT count how long it is baked--that would depend on if you stuff the turkey or bake separately. But figure a minimum of 30 minutes if baked in a separate pan at 350.
Provided by Debber
Categories Vegetable
Time 30m
Yield 6-8 cups?, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 317, Fat 22.6, SaturatedFat 12.3, Cholesterol 66.4, Sodium 344.2, Carbohydrate 19.1, Fiber 3, Sugar 2.9, Protein 11.1
HOW TO MAKE THANKSGIVING DRESSING
This Thanksgiving dressing (or stuffing) recipe remains light and crumbly, and it doesn't get soggy or lose any of its beautiful texture after it's baked.
Categories Thanksgiving baking comfort food side dish
Time P1DT45m
Yield 18 servings
Number Of Ingredients 12
Steps:
- Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they're dry and crisp.
- Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.
- Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.
- Pour the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy!
THANKSGIVING STUFFING
"This nicely seasoned stuffing is our favorite for holiday turkeys," reports Denise Goedeken of Platte Center, Nebraska. "It doesn't require a lot of prep time, which I like, and it tastes good whether stuffed in the bird or baked separately."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield about 12 cups.
Number Of Ingredients 11
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, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.
Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1086mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
"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).
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- First the night before either cube or tear up the bread into small pieces and let it sit out overnight to dry out. You could also use stale bread for this recipe. If you don't have time to let it sit out it will be fine. You could also use the already cubed bread you can buy.
- Ok, you have your bread ready, now dice your onion and put it in a pan with the butter over medium heat. Cook the onion until it's translucent. If some gets a little browned that's fine.
- Once cooked set the onion and butter mixture aside to cool until warm or cold, but not hot. Needs to be cooled because you are going to mix the bread in by hand AND you don't want to cook the eggs.
- Put the eggs, milk, parsley, salt and pepper, and cooled onion and butter mixture in a bowl large enough to accommodate the bread also.
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- Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
- Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
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- Simple is Best Dressing. The familiar mix of herbs in this dressing offers homey comfort. View Recipe.
- One-Skillet Mushroom Cornbread Stuffing. This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
- Crispy Black Rice and Chinese Sausage Dressing. A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad.
- Cornbread Stuffing With Sausage and Corn Nuts. The sweetness of the cornbread complements and accentuates the sausage, celery, onion, and herbs, while the addition of corn nut magic dust makes for an extra hit of corn flavor.
- If It Ain’t Broke, Don’t Fix It Stuffing. Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.
- Classic Herb and Fennel Stuffing. This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.
- Grits Dressing. This rich, soufflé-like dressing derives its texture from stone-ground grits. View Recipe.
- Cornbread Stuffing with Sausage and Collard Greens. Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later. View Recipe.
- Wild Rice Dressing. This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.
- Cornbread Stuffing Fried Rice. Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish. View Recipe.
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- Turkey. Thanksgiving wouldn’t be the same without the turkey. The turkey is usually prepared whole, filled with fruit, vegetables or other stuffing (more on stuffing in #2!).
- Stuffing/Dressing. “Stuff” is another way to say “things.” But the verb to stuff means that you fill something until it’s full. Thanksgiving stuffing (also called dressing) is the food that goes inside the roasted turkey.
- Mashed Potatoes. Mashed potatoes are potatoes that have been boiled and peeled, and then crushed (mashed) into a soft and creamy dish. Add butter, milk and some garlic, and you have a perfect dish!
- Gravy. While you’re cooking the turkey (or many other meats), it will create juices. These juices can be turned into gravy, a thick sauce. This sauce is usually poured onto the mashed potatoes to give them more flavor.
- Cranberry Sauce. There is something about the sweet but tangy (slightly sour) flavor of cranberry sauce that makes it the perfect side dish for turkey.
- Corn. Bread rolls are another staple (an important part) of the Thanksgiving meal. Many times, these rolls are cornbread, which is made with cornmeal, a powder from dried and ground corn.
- Green Bean Casserole. A casserole is a stew that’s cooked slowly in the oven. Green bean casserole has cream of mushroom soup, fried onions and— of course—green beans!
- Candied Yams. Sweet potatoes are yellow, creamy types of potatoes that are also called yams. The sweet flavor and soft texture of these potatoes make them a versatile (easy to use in many situations) side dish for the main course.
- Pumpkin Pie. The pumpkin spice flavor in America now means that autumn is here. Almost everything has a pumpkin spice version! There’s pumpkin spice coffee, pumpkin spice cookies… there are even pumpkin spice sausages and bagels!
- Pecan Pie. Complete the meal with a delectable (delicious) pecan pie, a pie that uses pecans (a type of nut) with spices and maple syrup. Pecan pie is irresistible (hard to say no to).
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