Need a thansgiving dressing recipe?

Question

something with onions, celery, and turkey meat in it. Please help.
I am having guests.

Answer 1

1 roll Pork sausage, onions and celery, saute
Add and mix
1 tsp Poultry Seasoning
2 Apples, peeled and cubed
Fistful Raisens
Fistful Walnuts
1 c. Chicken stock to bind
Lg. Pkg. Herbed croutons or Stove Top (2)
Cook ahead and cool. Never put hot stuffing in a cold turkey.
Delicious.

Answer 2

I'm going to do a bad thing and share my mother's recipe. Don't tell her. ;)
It's really simple, and can be thrown together on the morning of Thanksgiving, but usuallly tastes better if you do it the night before and stick it in the fridge before its trip to the oven the next day.
Leave a couple loaves of "bakery bread" (the squishy Italian variety is usually good) so that they dry out. And, this is where kids come in handy, tear it up into little bits (I go for 3/4 inch "globs").
Brown a pound of sausage.
Cook chopped celery and onions until they are just about soft in the fat left over from the sausage.(we want a wee bit of life in them for the oven)
Mix this in with the bread, attack it with salt and pepper, throw in some sage and a bay leaf or two, and then pour in some chicken/turkey stock until you have a moist mixture.
At this point you can leave it in the fridge for the flavors to mingle a bit, or you can stick it in the oven. My mother is pretty loose with the measurements, it's got as much celery and onions as looks right, and enough stock to make it "squishy"...
It's a simple recipe, pretty quick to make and it's really hard to screw it up.

Answer 3

For best results, make this the night before. This will allow the flavors to "marry". Store in fridge, but then bring to room temp before stuffing your bird. This sounds like a lot of ingredients, but it is REALLY easy--all you have to do it mix it all together!

This dressing combines savory with sweet, crunch with soft carbi-ness, for a great balance of flavor and texture.

1 bag seasoned croutons, any kind

Cooked rice (1 cup rice, 2 cups water, big pinch salt, small pinch curry powder--bring to boil then cover and turn heat down to VERY low for 20 mins) (okay to leave out curry if you don't like it)

1 can water chestnuts, sliced, drained

1 small, finely diced onion and two stalks (no leaves) celery, chopped

1-2 handfuls of TOASTED nuts--any kind, but slivered almonds, pecans, hazelnuts, and/or walnuts work best. Mix and match if your a nut fan. The more the merrier!

1-2 handfuls of dried cranberries ("craizins" are okay too, just a little sweeter) Lots of dried fruits work, apricots, blueberries, figs... Depends on what you like.

Cooked turkey "giblets"--If you'd like (I don't, personally)--just boil them or roast them until cooked through. If roasted, don't throw out any juices, pour over the dry stuff above. Chop all meats to the same size and add to the above.

You need to toss all of this stuff together and add enough chicken broth or stock (canned/boxed is fine) to moisten. You can also add a half a stick of melted butter (don't use margarine) as a moistener.

It should NOT stick together in a big glutenous mass, but it should cling together and the stuff should be evenly distributed. Don't over mix or it will get mushy and end up too dense in your bird.

Taste the stuffing for correct salt/pepper seasoning and adjust to your taste. Better to under season than over do it. You can UN-season something... At least not easily!

Rinse out and then liberally salt the inside of bird. Pack the front and back cavities with the stuffing mix--but don't over stuff. Packing it in too tightly will make the stuffing dense and will not allow the bird flavor/juices to penetrate the stuffing. You can bake the extra in another dish.

Cover all exposed dressing with tin foil--including your extra dish.

Remember, your stuffing should be at room temp when you stuff the bird or else it will significantly increase your cooking time--usually causing dryness.

Have a great Thanksgiving and I'm sure that your guests will appreciate whatever delicious dishes you make--because they're made with your love and thoughfulness.

Answer 4

I just follow the recipe on the box of bread stuff (like Mrs. Cubberson). 1/2 c celery, 1/2 c onions, warm water and butter. Sounds like you are on the right track. You can vary the amounts by how much of them you have. If you are making gravy, add cream cheese and mushroom soup. I hear it is the best!!!
Have fun

Answer 5

the best way I make dressing is to take the neck stuff and set
aside,because you willuse it. cut up your onions,celery,the night
before so it save time the next day. boil the neck stuff and and chop it add to your bread croutons, moisten with water, butter,

you might want to cut up an apple or two for flavor and stuff as
much as willfit in turkey, don;t overstuff,with the rest, put in tinfoil and bake! Delilioous!

Answer 6

I use Stove-top stuffing as the base and cook up some ground pork sausage and onions, celery, FRESH herbs...Sage, rosemary, Thyme...I have a whole bean coffee grinder that I grind them up in. Fresh herbs make a HUGE difference.

Answer 7

Try this recipe for Pork & Herbed Apple Stuffing:

http://www.gourmet-food-revolution.com/sausage-stuffing-recipe.html

Enjoy!

Answer 8

okay, first: place the turkey over your head; next, shove the onions & celery in your ears, nose & mouth. i would add a little olive oil as well, it's so classy.

Answer 9

sorry babe!
Thanksgiving is american!
Im an aussie aussie chick lol
cant help u there!