Thaniksgiving Dressing.... ....?!
how to make a Deliscious Thanksgiving dressing!.!.!.Www@FoodAQ@Com
Answers:
Siri hi, more information please, what are we dressing the turkey, the salad, the desert!?!?!?!?
ChrisWww@FoodAQ@Com
ChrisWww@FoodAQ@Com
Classic Thanksgiving Dressing With Parsley, Sage and Thyme
1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs
Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight!. Adjust oven racks to lower- and upper-middle positions!. Heat oven to 400 degrees!. Bake bread until golden, 12 to 15 minutes!. Reduce heat to 350 degrees!.
Meanwhile, heat butter in a large skillet over medium-high heat!. Add onions and celery; saute until soft, 8 to 10 minutes!. In a large bowl, mix bread, vegetables and remaining ingredients!. Turn into a greased 3-quart baking dish!. Cover with foil and bake until steamy, 30 minutes!. Remove foil; bake until crusty, 10 minutes longer!. Serve immediately!. serves 16
==============Www@FoodAQ@Com
1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs
Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight!. Adjust oven racks to lower- and upper-middle positions!. Heat oven to 400 degrees!. Bake bread until golden, 12 to 15 minutes!. Reduce heat to 350 degrees!.
Meanwhile, heat butter in a large skillet over medium-high heat!. Add onions and celery; saute until soft, 8 to 10 minutes!. In a large bowl, mix bread, vegetables and remaining ingredients!. Turn into a greased 3-quart baking dish!. Cover with foil and bake until steamy, 30 minutes!. Remove foil; bake until crusty, 10 minutes longer!. Serve immediately!. serves 16
==============Www@FoodAQ@Com
Ciabatta Stuffing with Chestnuts and Pancetta
1 stick butter
8 ounces pancetta, cut into 1/4-inch dice
1 large onions, finely chopped
1 carrots, peeled and finely chopped
1 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7!.4-ounce) jars roasted peeled whole chestnuts, coarsely broken (i like to substitute cashews)
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
1 cup freshly grated Parmesan
1 cup (or more) canned chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Preheat oven to 350 degrees F!.
Butter a 15 by 10 by 2-inch glass baking dish!. Melt 4 tablespoons of butter in a heavy large skillet over medium heat!. Add the pancetta and saute until crisp and golden, about 10 minutes!. Using a slotted spoon, transfer the pancetta to a large bowl!. Melt the remaining butter in the same skillet over medium-high heat!. Add the onions, carrots, celery, rosemary, and garlic!. Saute until the onions are very tender, about 12 minutes!. Gently stir in the chestnuts and parsley!. Transfer the onion mixture to the large bowl with the pancetta!. Add the bread and Parmesan and toss to coat!. Add enough broth to the stuffing mixture to moisten!. Season the stuffing, to taste, with salt and pepper!. Mix in the eggs!.
Transfer the stuffing to the prepared dish!. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes!. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer!.
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or simple
Cornbread Stuffing With Sausage
Makes 12 servings
Ingredients
1 pound ground sausage
1/2 cups chopped celery
1 large onions, chopped
5 cups crumbled cornbread
5 cups seasoned bread crumbs
2 cups chicken broth
1 1/2 teaspoons poultry seasoning
1 teaspoon ground sage
Directions
1 Preheat oven to 325 degrees F (165 degrees C)!.
2 Place sausage, celery and onions in a large, deep skillet!.
Cook over medium high heat until evenly brown!. Drain, crumble
and set aside!.
3 In a large bowl combine sausage mixture with cornbread, bread
crumbs, chicken broth, poultry seasoning and sage!. Mix well and
transfer to a 9x12 inch baking dish!.
4 Bake, covered, for 45 minutes or until well set and cooked
through!.
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Www@FoodAQ@Com
1 stick butter
8 ounces pancetta, cut into 1/4-inch dice
1 large onions, finely chopped
1 carrots, peeled and finely chopped
1 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7!.4-ounce) jars roasted peeled whole chestnuts, coarsely broken (i like to substitute cashews)
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
1 cup freshly grated Parmesan
1 cup (or more) canned chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Preheat oven to 350 degrees F!.
Butter a 15 by 10 by 2-inch glass baking dish!. Melt 4 tablespoons of butter in a heavy large skillet over medium heat!. Add the pancetta and saute until crisp and golden, about 10 minutes!. Using a slotted spoon, transfer the pancetta to a large bowl!. Melt the remaining butter in the same skillet over medium-high heat!. Add the onions, carrots, celery, rosemary, and garlic!. Saute until the onions are very tender, about 12 minutes!. Gently stir in the chestnuts and parsley!. Transfer the onion mixture to the large bowl with the pancetta!. Add the bread and Parmesan and toss to coat!. Add enough broth to the stuffing mixture to moisten!. Season the stuffing, to taste, with salt and pepper!. Mix in the eggs!.
Transfer the stuffing to the prepared dish!. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes!. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer!.
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or simple
Cornbread Stuffing With Sausage
Makes 12 servings
Ingredients
1 pound ground sausage
1/2 cups chopped celery
1 large onions, chopped
5 cups crumbled cornbread
5 cups seasoned bread crumbs
2 cups chicken broth
1 1/2 teaspoons poultry seasoning
1 teaspoon ground sage
Directions
1 Preheat oven to 325 degrees F (165 degrees C)!.
2 Place sausage, celery and onions in a large, deep skillet!.
Cook over medium high heat until evenly brown!. Drain, crumble
and set aside!.
3 In a large bowl combine sausage mixture with cornbread, bread
crumbs, chicken broth, poultry seasoning and sage!. Mix well and
transfer to a 9x12 inch baking dish!.
4 Bake, covered, for 45 minutes or until well set and cooked
through!.
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Www@FoodAQ@Com
With all the work for Thanksgiving dinner just make it easy use stove top and put your own personal touches in it!. Www@FoodAQ@Com
look in an old cookbook, MY mom used to make it with sage, but I like the oyster dressing too!.!. Its all good unless you really mess it up!.Www@FoodAQ@Com
carrots, broccoli, and cheese mixed with stovetop stuffing!.!.!.!.!.add some diced spam and u got a winner!Www@FoodAQ@Com