Thanksgiving Stuffing (dressing) recipe....anybody?

[2468Chickensrgr8]

Have to adjust to the bird size .....I usuaaly make it by "eye'
stale bread...brown and white cubed
onion chopped fine
grated carrot
celery chopped fine
eggs
melted butter
milk
poultry seasoning
salt and pepper

mix together just before stuffing the bird...

 

[tinychicken]

2 large loaves of cheap white bread
1 bunch celery, thinly sliced
6 medium onions, finely chopped
about 2 pounds Jimmy Dean breakfast sausage, not cooked
2 to 3 eggs
2 sticks butter
2 tablespoons dried marjoram
a bunch of fresh (if possible) parsley, minced. About 1/4 cup of dry if fresh is not available.
salt and pepper
broth to moisten

Melt butter in saucepan. Add onion and celery and cook on low heat until soft. Add marjoram and parsley. Cook for a couple of minutes, then let it cool.

Squish raw sausage in a bowl to break it up. Add the cooled onion/celery mixture, eggs, salt and pepper. Mix well but gently.

In a separate bowl, tear the bread into pieces. Add the sausage mixture and gently mix everything with your meticulously clean hands. Add enough broth to moisten.

Spray a 16 x 12 pan with Pam and add the dressing. Cover pan with foil and bake somewhere between 325 to 350 until heated through.

I cook this separately from the turkey as the sausage raw. You can cook the sausage first, but the dressing won't be nearly as tasty!

 

[chickinlickin]

Quote:
This cracks me up!

......and it's just about the same anwer I got when I asked my mother!!

Thrers a lot of good ones here, Thanks everybody for taking the time to type em down for me..!

.....and remember, I do just about need step by step instructions....the more details the better!

 

[bwebb7]

we had a large family and my mom used to have us tear bread into pieces in a laundry basket (2) on like tuesday and then she would fluff it til it all went stale. she would cook a pound of bacon & then in that pan cook onions and celery til clear. then while the pan is still hot she would melt 2 sticks of butter pour that over dry bread add chicken stock, poultry seasoning and bake.

 

[NewHobbyForMe]

Very good recipes and I will be adding a little bacon this year. I start my giblets cover with water but also add four or six turkey legs and cut up all the meat and pour over toasted bread, cornbread, onion, celery, sage, poultry seasoning, salt and pepper. My girls like Jiffy but I think it is too sweet for dressing so I make up a batch from cornmeal the old fashion way. I usually bake bread in the oven and tear up in little pieces, just did this a few weeks ago for husbands birthday. But, I am going to buy bread cubes (unseasoned) this Thanksgiving it is so time consuming. All the added turkey meat will make dressing so rich and tasty, we never through any out. This year chicks will get some too. Happy Thanksgiving good blessings to all.

 

[Texgran]

SOUTHERN CORNBREAD TRADITIONAL TEXAS STYLE
Here in Texas we make the cornbread several days in advance break it into big pieces quarters or so put it in a colander or big water bath pan and keep it turned to dry nicely. Traditionaly the other bread used to bined it was old biscuits, but towards the end of Mom's time with us she started using pepperidge farm seasoned white or wheat bread stuffing. One of my step daughters told me that she has a friend that uses saltine crackers. Amazing they work well. So:

2 recipes of cornbread (you can use cookie sheets to bake it, works good, helps with drying
BINDING BREAD: 1/2 sleeve of saltines or 1/3-1/2 small bag of pepperidge farm stuffing or equivilent of dried biscuits or bread
Celery to taste (min. 3 or 4 ribs) diced
1 onion diced on the dicing some people like it chunky my husbands family doesn't so I dice mine fine, thought I wouldn't like it but I believe I like it better than the larger chunks I grew up with
Chicken stock or even better Turkey drippings
2 sticks butter
3 - 4 eggs I use one egg for each 1 1/2 -2 cups stock
season to taste, salt, pepper, sage and/or poultry seasoning(I use fresh sage ??? to taste)
saute the onion and celery in butter until soft(I do it in 2 batches celry onion that way it doesn't just sweat it)
Crumble cornbread in large bowl or pot add binding bread, celery/onion, seasonings qt of chicken stock then put the lightly beaten eggs in on top of the stock and incorporate with your hand of course keep adding stock/drippings mixing after each addition until it shakes like jello when you lay your hand flat on top and jiggle it Now this is for moist southern dressing if you like it drier just don't add as much stock Taste it...remember the sage will be a little stronger when it's cooked
Put it in a large roaster pan I don't know the size but it's a larger pan than the 13X9 I have a pyrex and a blue speckeled roasting pan the same size
bake in a preheated 400 degree oven for 1 hour until it starts to brown around the edges and the center is firm
When you decide the recipe you'll use just remember not to worry. Anytime you put cornbread, broth, eggs, butter, onion and seasoning together it's good TRUST ME

 

[2468Chickensrgr8]

Quote:
I remember breaking up the bread also with my brothers the night before ...the bacon sounds good ....

 

[Grapefruit Moon]

I usually just throw in all the onions celery and other good stuff by eye, but below are a few out of the norm things I have used that I have been approved by the masses.

Diced apples
rum soaked raisins
crasins
sour cherries

 

[agnes_day]

bake up a 9x13 pan of cornbread and toss aside..take a stick of butter and fry up diced onions and celery with salt, peper, and sage..when thats done, go back to the cornbread, break into crumbles,add the butter onion celery mix and then add enough broth to make it a good consistency. add more salt, pepper, and sage until it tastes good!

 

[MandyH]

OK this is classic Southern dressing
one large cast iron skillet of cornbread, crumbled
one chicken, boiled and cut up
boil chicken til tender, pick meat of off bones, saute an onion in butter, crumble up cornbread in large pan, add sauteed onion, shredded chicken and about 6-8 or so crumbled up biscuits. Add enough of reserved broth to be able to stir. Then add about 6 eggs and stir well to incorporate eggs into dressing. You want it to be kind of crumbly, NOT soupy (unless that's how you like it). Add about 3 dashes of poultry seasoning and 3 dashes of sage. Those 2 spices will get much stronger after baking dressing so do not add much. Now chop up and add one bunch of green onions. Bake on 350 until set. I think that's it.