Does anyone want to share their favorite Thanksgiving Dressing Recipe??!
Answers: I'm looking for a delicous recipe to wow the family!!!
Yes I do. I live in Louisiana and at our house we make chicken and cornbread dressing to go with our turkey. Here is my recipe:
Chicken and Cornbread Dressing
(GREAT FOR HOLIDAYS)
1 large hen or chicken
3 cups crumbled bread (day old)
6 cups crumbled cornbread (not sweet)
2 large onions, chopped
1/2 cup green onion tops, chopped
1/2 cup chopped bell pepper
1 cup celery, chopped
7 eggs (raw)
2 cups milk (I use evap. milk)
5 cans cream of chicken soup
salt and pepper (I don't salt, I use chicken bullion cubes adds more flavor to broth.)
Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 - 12
nfd?
We serve this with a traditional dressing, but Thanksgiving wouldn't be the same without it.
Scalloped Oysters
1 pt small Pacific oysters
3 cups coarse cracker crumbs (saltine or oyster)
1/2 cups melted butter
1/2 tsp salt
Dash of pepper
3/4 cup cream
3/4 cup oyster liquor
1/4 tsp Worcestershire
Dash of Tabasco
Drain oysters, saving liquor. Combine crumbs, butter and seasonings. Put 1/3 of the buttered crumbs in a greased casserole. Cover with half the oysters. Layer remaining crumbs and oysters, ending with crumbs. Combine cream, oyster liquor (if you don't have enough, use bottled clam juice to make up the difference), Worcestershire and Tabasco. Pour over oysters. Bake at 350 degrees for 40 to 50 minutes.
Good Old Country Stuffing
2 loaves oven-dried white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows
Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper
Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.
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Caramelized Onion and Cornbread Stuffing
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes
TURKEY STUFFING
1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base
In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. sauté 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.
Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.
Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.
Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.
Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.
Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.
Cut into 2 inch slices for each serving. It's easier to remove from the pan if you use a pancake flipper to cut the slices.
Baste top with turkey juiced from cooked turkey or gravy before serving.
I believe this Sage Cranberry Dressing is a bit unusual as stuffing recipes go, but it is a favorite side dish.
Sage Cranberry Dressing Recipe
A Favorite Restaurant Stuffing Recipe
Preparation time: 12-14 minutes. Serves 8-10 (Makes enough to loosely stuff a 20 pound turkey).
Ingredients:
1 1/2 cups diced celery
1/2 cup chopped onion
1/4 cup butter
1 1/2 quarts dried cubed bread (for cornbread dressing, substitute cornbread for all or part of the bread in the recipe)
1 teaspoon of salt
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup craisins (sun-dried cranberries)
1/4 cup chopped pecans, optional
1 cup cold chicken broth
Instructions:
Sauté the celery and onion lightly in the butter until tender but not browned; cool
Combine the bread and cooked vegetables in a large mixing bowl
Add the herbs, craisins, pecans and seasonings
Toss gently until all ingredients are well mixed
Add the stock a little at a time and mix the dressing lightly after each addition
Add just enough stock to make the dressing slightly moist, neither dry nor soggy
Correct seasoning
Place in a greased baking pan and bake at 375 degrees F until hot in the center (about 1 hour)
TA-DA! That’s it!
Just another note: If you use this dressing recipe to stuff poultry instead of baking the dressing separately, fill the bird loosely. Do not pack, as the stuffing expands during cooking.
I make my own version of cornbread dressing and everyone always LOVES it!
The night before, I make a skillet of white buttermilk cornbread. (a well-oiled cast iron skillet is an important part of the process!) I like to use Martha White Self-rising white cornbread mix and always use buttermilk. Cook it until it is golden brown and let it cool. Crumble it up in a big mixing bowl. Add a cup of chopped onion, a cup of chopped celery, a small jar of chopped pimentos (makes it look pretty!) a stick of melted butter (real butter), a can of Campbell's chicken broth, 2 eggs lightly beaten, garlic powder to taste (I like a lot), a little onion powder, a little celery salt, salt and pepper to taste and a generous amount of rubbed sage. Mix it really well and spread it in a baking dish. I usually do all of that the night before and stick it in the fridge so I only have to put it in the oven on Thanksgiving. Bake at 350o until it is set (a butter knife comes out clean when you poke it.) It usually takes about 40 minutes. I also cover it with aluminum foil for the first 20 minutes so it stays moist. If it starts to get too dry while it is cooking poor a little more chicken broth over it.
Happy holidays!
I bag of Pepperidge Farm Herb seasoned croutons
2 1/2 c chicken broth or stock, hot
1 stick of butter or margarine
1 1/2 c onion, finely chopped
1 1/2 c celery, finely chopped
2 slices bacon, fried and drained, chopped
4-5 small to medium size button mushrooms, finely chopped
1) Melt the butter in a large frying pan.
2) Add the onion & celery, saute gently over meduim-low heat until the onion is golden and translucent.
3) Add the mushrooms and saute for two minutes.
4) Place the croutons in a 4 qt casserole dish.
5) Add the butter mixture, the hot stock and the bacon. Stir the stuffing together thoroughly.
6) Bake at 350 until golden brown and crunchy on top, about 35 minutes.
The slight hint of flavor from the bacon and mushrooms makes an amazing stuffing!