RE: Thanksgiving Dressing Recipes
For a nice big batch of this dressing...from SCRATCH (now, don't be afraid):
2 pkgs Jiffy cornbread mix, prepared the day before and left out to "stale" up.
1 loaf of your favorite (or the cheapest you can find) bread, cubed and "staled"
(f you forget or don't have time to do this the day before, just toast in a low oven until most of the moisture is gone)
Toss together in a large bowl with:
1 Tbls poultry seasoning
2 Tbls parsley
1/2 tsp salt
1/4-1/2 tsp pepper
Saute on low to medium heat:
in a mix of 1/2 stick butter (real tastes best) and 1/4 c olive oil
1 cup chopped onion
1 cup chopped celery
1 Tbls minced garlic
1 c shredded carrot (important to keep dressing moist)
1/4 c FINELY chopped pepperoni (optional, but REALLY good)
Toss together lightly with the bread and add a can or so of chicken broth. If one can isn't quite enough, you can add a little water. Don't mix so much that it is mush, but enough to combine well. Taste to see if seasonings need adjusting. You may need another 1/2 tsp salt if you didn't add the pepperoni and if your broth was unsalted.
Due to the problems with botulism with leftover dressing in the turkey, I never stuff them anymore and just bake the dressing in a dish. It is MUCH less fattening that way, too. Bake, covered for 30 minutes and uncovered for another 10 to crisp up the surface. Just pop in the oven along with the turkey, or while it is "resting" before it's carved...or bake ahead of time and pop in the microwave till hot through.
PS...don't be afraid to add some of your favorite herbs and spices, too...a teaspoon of cilantro is good, as well as some oregano and basil...If you get real frisky, add a can of mandrin oranges, a small can of unsweetened pineapple, etc.
Good luck, darlin' and have a wonderful Thanksgiving. Always remember that its not the food that is important, but the blessings and, most importantly, the fellowship.
If you have any questions, just email me at jon.minard@axom.com and I will do my best to answer. I've been at this more years than I can remember.
Posted on 11/10/2004 | Report Spam or Abuse
RE: Thanksgiving Dressing Recipes
I just simply melt a large amount of margerine, break up a loaf of white bread and add salt, pepper, sage, poultry season and some chopped up onion.
Add the melted margerine and mix together. Make sure dressing is very moist. Then stuff the dressing into a turkey or chicken and bake.
Posted on 11/04/2004 | Report Spam or Abuse
RE: Thanksgiving Dressing Recipes
To make it easier follow the instructions on basic
stuffing use Chicken Broth, orange juice, apple juice
for liquid with butter I usually combine all these
and all diced: apples, walnuts, celery,onions, water
chestnuts ...I get requests for recipe every time I make it be creative its easy and have fun.
Annie~Butterfly~
Posted on 11/03/2004 | Report Spam or Abuse
RE: Thanksgiving Dressing Recipes
Here is my grandmothers recipe from 1940's. Use box cornbread mix (miracle maize NO SUGAR) to make it easier. Kentucky recipe. Southern style
12 slices white bread
1/2 skillet cornbread
1 tsp. celery flakes
1 med. onion diced
1 tsp. parsley flakes
2-1/2 tsp. sage
1/4 tsp. black pepper
4 C. chicken broth
Fill buttered casserole 3/4 full. Bake at 350 for 40 min. Remove cover last 10 minutes baking time.
Posted on 11/03/2004 | Report Spam or Abuse
RE: Thanksgiving Dressing Recipes
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By firemanswife90 (Guest Post)
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This is my favorite dressing recipe and it's so easy!
Crock-Pot Chicken 'n Dressing
1 large hen, stewed, deboned and cut into pieces
1 (10 3/4 oz.) can cream of chicken soup
Dressing:
1 large skillet corn bread or 2 quarts
2 Tbsp. sage
1 medium onion, chopped
2 eggs, hard boiled and chopped
1 stick margarine, melted
1 can cream of chicken soup
3-4 cups chicken broth
Mix all dressing ingredients together. Layer in the crock-pot: half can chicken soup, half dressing, half chicken, half dressing, half chicken, half of soup. Cover and slow cook on low for 3 hours. Serve while hot.
Note:I don't layer the ingredients...I just mix them all up together. Also, I mix the dressing ingredients while the chicken is stewing and set in refrigerator until I have deboned the chicken and am ready to add it. Of course, if you just want dressing, leave out the chicken and one can of soup.
Renee
Posted on 11/03/2004 | Report Spam or Abuse
RE: Thanksgiving Dressing Recipes
My favorite is an oyster/cornbread stuffing....if you like seafood.
Southern Cornbread and Oyster Dressing
1/4 cup butter
1 large onion -- chopped
4 green onions -- chopped
2 stalks celery -- chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
salt and pepper -- to taste
2 large eggs -- lightly beaten
1 pint shucked oysters -- drained
1/2 cup oyster liquid -- from drained oysters
Preheat oven to 350 degrees.
Saute onions and celery in 2 tablespoons of the butter until wilted, not browned.
Combine cornbread and bread crumbs in a large bowl; mix in sauteed onions, salt and pepper, and parsley.
Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Add the oysters.
Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.
Good Luck!
Posted on 11/03/2004 | Report Spam or Abuse
RE: Thanksgiving Dressing Recipes
One of my favorite is this recipe:
One can of cream corn, drained
One can of regular corn,drained
Sugar to taste
Onion chopped to taste, about one onion
box of dried cornbread stuffing
About 1/2 cup milk or whatever it says on the stuffing box for the liquid amount.
Heat in microwave. This gets better with ti me in the fridge.
Posted on 11/03/2004 | Report Spam or Abuse
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