What are some different recipes for dressing (for Turkey day)?

Answer 1

Mama's Cornbread and Sausage Turkey Dressing
PREP TIME 1 Hr
COOK TIME 30 Min
READY IN 1 Hr 30 Min

INGREDIENTS

* 4 (16 ounce) packages dry corn bread mix
* 6 cups dry bread crumbs
* 1 pound sausage
* 1/2 cup margarine
* 2 cups chopped onion
* 4 cloves garlic
* 1/3 cup chopped green bell pepper
* 3 cups chopped celery
* 2/3 cup chopped fresh parsley
* 2 tablespoons poultry seasoning
* 1 teaspoon dried sage
* 1 teaspoon salt
* 8 cups chicken broth
* 2 eggs, beaten

DIRECTIONS

1. Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.

2. Preheat oven to 350 degrees F (175 degrees C).

3. In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.

4. Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
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Turkey With Rye Dressing
PREP TIME 20 Min
COOK TIME 4 Hrs 30 Min
READY IN 4 Hrs 50 Min

INGREDIENTS

* 1 pound day-old light rye bread, cubed
* 8 ounces day-old dark rye bread, cubed
* 1 1/2 cups chopped onion
* 2 large cooking apples, peeled and chopped
* 1 cup chopped celery
* 4 garlic cloves, minced
* 1/2 cup butter or margarine
* 3/4 cup chopped salted mixed nuts
* 2 tablespoons dried parsley flakes
* 2 teaspoons salt
* 2 teaspoons dried thyme
* 1 1/2 teaspoons rubbed sage
* 3/4 teaspoon dried rosemary, crushed
* 1/2 teaspoon pepper
* 1/4 teaspoon ground nutmeg
* 3 1/2 cups chicken broth
* 1 turkey (12 to 14 pounds)
* 2 tablespoons vegetable oil

DIRECTIONS

Toss bread cubes in a large bowl. In a skillet, saute onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add nuts, seasonings and enough broth to moisten. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil. Bake at 325 degrees F for 4-1/2 to 5 hours or until a meat thermometer reads 185 degrees F, brushing with oil occasionally. Remove all stuffing.

Editor's Notes: Additional stuffing may be baked separately in a greased 2-qt. casserole. Cover and bake at 325 degrees F for 1 hour; uncover and bake for 10 minutes.
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Best Greek Stuffed Turkey
INGREDIENTS

* 1 (12 pound) whole turkey, thawed
* 3 lemons, juiced
* 1/4 cup butter
* 4 medium onions, chopped
* 2 turkey livers, finely chopped
* 1 pound ground lamb
* 2 1/2 cups long grain white rice
* 1 tablespoon ground cinnamon
* 1/4 cup chopped fresh mint leaves
* 2 tablespoons tomato paste
* 3 cups water
* salt and pepper to taste
* 1/2 cup butter, melted

DIRECTIONS

1. Preheat the oven to 450 degrees F (230 degrees C). Rinse the turkey inside and out, and pat dry with paper towels. Rub lemon juice all over the turkey and inside the cavity. Set aside.

2. Melt 1/4 cup of butter in a large skillet over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and ground lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato paste. Mix in 1 cup of the water, and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly.

3. Fill turkey with the stuffing mixture, and truss. Place on a rack in a shallow roasting pan, and pour the remaining 2 cups of water into the pan. Mix together the remaining lemon juice and melted butter. This is the basting sauce.

4. Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice.
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Cranberry Stuffed Turkey Breasts

INGREDIENTS

* 1 (12 ounce) package herb-seasoned bread stuffing mix
* 2 skinless boneless turkey breasts
* 1 cup chopped pecans
* 2 (8 ounce) packages dried, sweetened cranberries
* 2 tablespoons olive oil
* 6 lettuce leaves
* 1/2 cup pecan halves

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.

2. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.

3. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.

4. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.

5. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.
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Turkey with Apple Stuffing

INGREDIENTS

* 4 cups tart apples - peeled, cored and chopped
* 3 cups sliced almonds
* 1 1/2 cups chopped onion
* 1 1/2 cups chopped celery
* 1/2 cup butter or margarine
* 2 teaspoons salt
* 2 teaspoons ground cinnamon
* 2 teaspoons poultry seasoning
* 12 cups cubed whole wheat bread
* 2 cups raisins
* 1 cup apple cider or apple juice
* 1/2 cup egg substitute
* 1 (16 pound) turkey
* 1 1/2 cups water
* GRAVY:
* 2 teaspoons chicken bouillon granules
* 1/2 teaspoon poultry seasoning
* 1/4 teaspoon pepper
* 1/2 cup all-purpose flour
* 1 cup milk



DIRECTIONS

1. In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and poultry seasoning. In a large bowl, combine bread cubes, raisins and apple mixture. Add cider and egg substitute; toss to mix.

2. Just before baking, loosely stuff turkey with half of the stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey opening; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour water into pan.

3. Bake, uncovered, at 325 degrees F for 4-1/2 to 5 hours or until a meat thermometer reads 180 degrees F for the turkey and 165 degrees F for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

4. Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving.

5. For gravy, pour pan drippings into a 4-cup measuring cup; skim off fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine flour and milk until smooth; whisk into boiling broth. Cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing.

Answer 2

This stuffs a 20 pound turkey with some left over to cook in the pan or seperately:

6 large loaves of cheap white sandwich bread
6 large eggs or larger
3 sticks of butter
2 medium onions - finely chopped
1 stalk/bunch of celery - finely chopped
3/4 large jar of poultry seasoning
salt and pepper to taste
2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.

Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more liquid if you want a moister dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.

Answer 3

Dressing is a dish Stuffing is in the bird..☺
I make both at the same time
the standard bread cubes (french sour dough is best)
and the standard spices to your pleasure.
an egg or 2, the veggies :
onion, celery, carrots, mushrooms, olives, parsley, chives, radishes??? There is a note in one OLD cookbook I have to add oysters???
I add pimentos, water chestnuts, bamboo shoots, and baby corn..
As I started to clean the bird,, I also started boiling the neck, liver, gizzard and heart in chicken or veggie stock.. 'now a turkey stock",, I use this to heavily moisten the (stuffing this mix contains the egg)..- - for the dressing in a 9x13,, I liberally moisten the mix (it should turn out like toast but not burnt,,, Mix well,,, moisten often (I hate soggy bread)
PS:: (the dry dressing loaded with gravy..MY biscuits gravy...MMMM!!!) BTW the gravy is giblets,, from the neck, liver, gizzard, and heart,,,,
I remove the stuffing from inside,, right away,, and keep it in the hot oven before serving,,, Half to 3/4 hour to set the table etc...
dinner - -!!!!
and that evening I remove all the meat skin and bones into the stock pot for soup and gravy stock.
wishing you good eating and more..!!

Answer 4

I don't have the quantities, but you can get the gist of it. Get some of the frozen pork or turkey sausage. I think like Jimmy Dean makes one. Brown that, then add chopped up onions and celery. Season with poultry seasoning. And you can do all this the night before to save time. Then you can use the stove top type stuffing, or whatever you want. Substitute chicken broth for the water, or use chicken bullion in your water. Good luck! This is the way my grandma, mom, and I all make ours. Well, grandma actually tears up her own bread to make it. I don't have the time for that though.

Answer 5

If you like a meat stuffing...my whole family does here's a great recipe...In my family for years

3 lbs chop meat
1pkg sausage sweet
1 pkg hot sausage
3 cloves garlic diced
1 diced onion
3 celery stalks diced
1 green pepper diced
1 red pepper diced
salt & pepper
1 TBSP poultry seasoning
1 bag seasoned stuffing cubes

Brown all meat, garlic and spices. Add all diced veggies until soft. Add bread cubes mix well. Stuff your bird.

Answer 6

I have always done the traditional Southern US style stuffing --

I make the cornbread the day before- then add celery(lots) - sweet onions - chopped mushrooms -fresh sage--black pepper - sea salt - cumin - REAL chicken broth - butter - roasted garlic

( this is easy to do yourself--just take the whole pod--cut off the bottom --put it in the oven for about 30 mins on 300 degrees -- then squeeze it out) -

fresh sausage {Jimmy Dean sage usually works fine in a pinch) - I add the chicken from the freash chicken broth too-
and then bake until the top is crispy...

OK...Excuse me my jaws hurt from my mouth watering...LOL

Answer 7

At our house everybody likes their dressing a certain way, so we have different pans, but the basics are cornbread, crushed saltine crackers, stuffing mix, broth, poultry seasoning, salt, pepper.
Varieties:
Plain-nothing extra
Traditional-with celery and onions
Oyster-add raw oysters in mix and on top
Sausage-Brown pork sausage add to mix

Answer 8

K, but you have to take this one to your grave. lol. To your two bags of seasoned bread cubes, add the following: 1 chopped onion tht was sauteed in butter, 1 onion raw and chopped fine, 6 stalks of celery, 2 cups parmesan, 2 cups red wine, 2 cups broth, 1 package of sweet italian sausage, cooked and chopped, 1 cup of parsley, the cooked, sauteed, and minced liver, gizzard, heart, 2 sticks of melted butter, 2 cups each toasted chestnuts, raisins, apples, hazelnuts, salt and pepper to taste, fresh thyme,(3 sprigs, minced), sage to taste, poultry seasoning to your taste, 2 cups of bread crumbs, sauteed and minced pancetta or parma ham, big handful of chopped garlic. Mix all of this in a very large bowl. You will have more than enough to stuff bird and have extras to bake separately. Don't over stuff your bird, and make sure its well rinsed first, cleaned out, very cold, put thyme and butter under the skin, and underneath make a mirre poix of chopped carrots, celery, onions, white wine, butter. Place your stuffed bird on top of the veggies and use extra wine and broth or brandy to baste bird while baking. Bird will take 3 hours at 350 degrees, test to see if done by poking under wing to see that juices run clear, then set bird out for half hour, unstuff, serve.

Answer 9

We normally have turkey, sweet potato casserole, Mashed potatoes, Homemade gravy, stuffing, some sort of bastardized vegetable from a can, Deviled eggs, and bread pudding for dessert with caramel sauce.

Answer 10

My Mothers:
Turkey dripping & juice
Bread
Onions & Celery
Sage
Mix together & bake...

Answer 11

I make two different stuffing choices for my family. I prefer cornbread stuffing with sausage and apples....in addition to onions, celery and fresh seasonings. I make a pork free stuffing as well, with rice, ground sirloin, pearl onions, fresh garlic, and mushrooms. Both are delish and I don't use much sodium or butter.