Thanksgiving!

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Hi Everyone! Here is an old dressing recipe that I came up with years ago that works very well. If you don't have a favorite, you might want to give this one a try.

This is how I make my dressing:

1 bag of Hamburger buns crumbled and toasted
any leftover bread that you have toasted and crumbled
1 pone of sour cornbread (country style made with buttermilk) , crumbled and toasted
you can also add a bag of Pepperidge farm Cornbread, country style, or herb crumbs - (or a mixture of any or all)
1 stick of butter - like Keller's or any organic one
4 stalks of celery with leaves - sliced
1 large onion - cubed
fresh thyme - 1 tbsp chopped finely
fresh sage - 2 tbsp chopped finely
fresh rosemary leaves - 1 teaspoon ground in a mortar and pestle
4 large cloves of garlic minced finely
1 carrot - minced
1 fennel bulb trimmed of all the green and minced
1 box of Morning Star Farms meatless Sausage patties, microwaved, and crumbled
turkey stock made with the necks, wing tips, and fat scraps - NO organ meats!
Knorr turkey bullion cubes or Knorr Chicken bullion cubes disolved to make 6 cups

In a large bowl, mix all the bread and fresh herbs together.
Saute the vegetables until medium brown in the butter.
Add the sausage and the stock and cook until the vegetables are tender.
Pour over the bread mixture. Stir well and let sit for 30 minutes.
Stir again. Check for seasonings and moisture. You may need to add a little more water.
Use part of the stuffing to stuff the bird and the rest can be placed in a baking pan that has been sprayed with Pam. Melt some butter and cover the entire top of the dressing with butter, then pepper it good.
Bake at 350 until brown and bubbling on top about 30 minutes. If you're using a convection oven, reduce the temp to 325.

Enjoy!
Mark

 

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Sounds good, I'll give that a try.

And when turkey day is over I like to make turkey stock or bouillon - this sounds like a lot of work but really isn't - lots of down time: take all of the turkey bones (with a little meat on them here and there) and the turkey necks if they were unused and brown them in the oven at 350. put them in a large stock pot and cover with water. Add one medium onion, quartered. Two stalks of celery cut in 4" lengths, and one or two carrots cut the same. Bring to boil and simmer for at least 6 hours (go to a movie or shopping or something). CAREFULLY pour through a fine collander to screen out all solids and return to a boil. Reduce the liquid to desired concentration - for stock you are done now, for "bouillon" I basically cook a nearly 5 gallon pot (three turkeys worth of bones - big family) down to about 1 or 2 inches depth. Pour into ice trays and freeze. This keeps for months (I store in a pickle jar in the freezer) and makes a great soup base, and I substitute it in recipes where chicken stock is called for.

I usually put up my Christmas lights the day after Thanksgiving so I start my stock when I wake up and by the end of a day of untangling and troubleshooting the lights, the stock or bouillon is done.