thanksgiving dressing

dynaflow · Nov 18, 2014

Making my dressing for Thanksgiving today for my neighbor she hates to but i told her i would make it

My kitchen is so small u couldnt cuss a cat without getting hair in ur mouth since putting in front load washer my portable dishwaher has become a VERY in the way island. but its all good 2 big pans of dressing ready to go in freezer till next week

frigilux · Nov 18, 2014

Care to share your recipe? I love dressing/stuffing and enjoy trying others' recipes.

While my kitchen isn't large, it has two ranges and a work table, which makes it easy to turn out large amounts of food.

My warehouse apartment had a tiny, tiny kitchen, but a fair amount of counter space. I couldn't open the dishwasher and the oven door at the same time. Still, I managed to cook a lot of food. You learn to make efficient use of whatever space is available.

vintagekitchen · Nov 18, 2014

love love love dressing!

Best part of thanksgiving. If it wasnt for the dressing, i wouldnt care what the main dish was,but you really need the fresh roasted turkey for the broth.

Some people can turn out perfect and delicious dressing with canned broth or even chicken broth, but i never get it right unless i have fresh turkey broth and drippings. Go figure..

xraytech · Nov 18, 2014

I meet to make dressing for next week and I'd appreciate a good recipe if anyone wants to share
I have a nice loaf of sourdough I've cubed up for whatever recipe I end up using

kenmore71 · Nov 18, 2014

This is my family recipe. It hails from southwestern Germany and is truly a dressing and not a stuffing. It is heavy and hearty. DO NOT attempt to make this dressing inside of a bird unless you want to be in the ER later in the day! This is an oral recipe that is memorized. Amounts are approximate.

Ingredients:

3 lbs. bread, dried (3# when it was wet) (actually, my mother says it's the big green Tupperware bowl full of bread loaf ends, broken hot dog buns and uneaten pieces of toast! Begin collecting bread around Oct. 1. LOL)

2 lbs. ground beef, turkey or a mixture

The giblets and neck from the turkey, cooked, deboned & then chopped, ground or pureed.

3 eggs

1 or 2 medium onions, chopped

turkey or chicken broth (1 to 2 quarts)

summer savory (1 to 3 Tablespoons)

salt (1 to 2 teaspoons)

black pepper (1 teaspoon)

Mix. Season to taste. Consistency should be a little bit looser than that of a meatloaf. Place in a covered heavy pan that is buttered (cast iron or aluminum preferred) and bake for 2 hours at 325. Stir after 1 hour and then every 20 minutes or so until all pinkness is gone and a slight crust begins to form. More seasoning may be added at any point if it is too bland.

vintagekitchen · Nov 18, 2014

not really a recipe but..

1 pone cast iron skillet cornbread, crumbled and dried overnight

5 or 6 slices store bought white sandwich bread, crumbled and dried overnight

About 1/2 sleeve saltine crackers crumbled

1 small onion, grated, or VERY finely minced

2 beaten eggs

meat pulled from turkey neck (cook with giblets etc in a little simmering broth or salted water until tender)

minced or ground cooked giblets, heart, etc. I use the liver also.

Mix all. Add turkey broth and drippings until you get a wet dough texture, like a very thick pudding. Add salt, black pepper, and sage to taste. Don't skimp on the sage. A dash poultry seasoning is good too. Put in buttered pan, bake 1 hour at 375, until firm and golden crisp.

the recipe this was based on added diced hard boiled eggs. Also good

The cornbread is just 1 1/2 cups white cornmeal, 1/2 cup flour, 1 tbsp baking powder, 1 tsp salt, scant Tbls sugar, 2Tbsp melted bacon grease, 2 eggs, and enough milk to reach the consistency of yellow cake batter. Beat well, pour in a hot cast iron skillet with 2 Tbsp hot butter in pan. Bake at 400 degrees 25 minutes or until done.

The easiest way to do the chopping is put the quartered onion, giblets etc, in the food processor. Pulse until just very very fine. Just shy of pureed. Break in the eggs pulse one more time. Then you can start mixing.

jamiel · Nov 18, 2014

Apple prune dressing from Joy of Cooking, with added pecans and Mogen David as the moistening. Lots of paprika too for color. Yum-mm

dynaflow · Nov 18, 2014

hers the redipe i use



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1 cup butter or margarine, divided

3 cups white cornmeal

1 cup all purpose flour

2 tablespoon sugar

2 teaspoons baking powder

1 1/2 tsp salt

1 tsp baking soda

7 large eggs

3 cups buttermilk

3 cups soft breadcrumbs

2 medium onions, diced (2 cups)

1 large bunch celery, diced (3 cups)

1/2 cup finely chopped fresh sage

6 (101/2) cans condensed chicken broth, undiluted

1 tablespoon pepper

 

Place 1/2 cup butter in a 13 x 9 inch pan; heat in oven at 425 degrees for 4 minutes. 

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. 

Pour hott butter into batter, stirring until blended. Pour batter into pan.

Bake at 425 for 30 minutes or until golden brown. Cool.

Crumble cornbread into a large bowl; stir in breadcrumbs and set aside.

Melt remaining butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage and saute 1 minute more.

Stir vegetables, remaining 4 eggs, broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13 x 9 baking dish and 1 lightly greased 8 inch square baking dish. Cjover and chill 8 hours. 

Bake uncovered, at 375 degrees for 35 to 40 minutes or until golden brown. Yield 16 to 18 servings.

xraytech · Nov 18, 2014

All the recipes sound good.
I'm a bit odd in the fact that I hate moist dressing, I like mine rather dry. I usually only use half of the liquid that a recipe calls for

norgeway · Nov 18, 2014

My Grandmothers recipe..

My Dads family always used this, and so do I
1 large cake cornbread, crumbled..
1 large or 2 small pkgs Pepperidge Farm herbed dressing mix.,
1 large onion
5 or 6 large stalks of celery,
2 boiled eggs,finely chopped.
1 pound extra sage sausage,fried,crumbled,and drained.
Turkey broth, it is better to use fresh broth,canned is ok, but just not as rich to me

Bake and cool cornbread, crumble in BIG bowl with dressing mix,,saute chopped onion and celery in a stick of butter,add to bread mixture,add mashed eggs,add browned sausage, mix well, add poultry seasoning and sage to taste...I use about a handful of sage and about a tablespoon of poultry seasoning,salt to taste and pepper to taste...about a tsp or 2, mix with broth, adding enough to make a consistency of cornbread batter...in other words very moist, bake in greased muffin tins or large greased pan 375 ,about 45 minutes or until brown,..in the old days,Granny didn't have Pepperidge farms mix,she used biscuits or toast,she also didn't use the onion, and didn't saute the celery,she made it out into patties and baked it on a cookie sheet.

frigilux · Nov 19, 2014

I like to make more than one dressing/stuffing for Thanksgiving. Thanks for your recipes, guys. Ron, yours is definitely designed to feed a crowd!

thanksgiving dressing

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