MOIST POULTRY DRESSING
Tasty mushrooms and onions complement the big herb flavor in this amazing stuffing. This dressing stays so moist because it's made in the slow cooker. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss. , Transfer to 5-qt. slow cooker. Cover and cook on low until a thermometer reads 160°, 4-5 hours.
Nutrition Facts : Calories 212 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
GRANDMA STOLL'S MOIST DRESSING
Provided by Nathalie Dupree
Categories Bread Onion turkey Side Bake Thanksgiving Stuffing/Dressing Celery Fall Parsley Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
- Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
- In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
- The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.
GRANDMA'S POULTRY DRESSING
Every family seems to have their own favorite dressing recipe that becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe. -Norma Howland, Joliet, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.
Nutrition Facts : Calories 352 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 826mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
POULTRY DRESSING
I have had this recipe for many years. It was a grand prize winner in a competition in Canadian Living magazine in the side dish category. It's delicious. I freeze it in shortening boxes, lined with wax paper. Then I can just take out one and slice it when I need it as a good accompaniment to chicken or pork chops.
Provided by MarieRynr
Categories Low Protein
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan of boiling salted water, cover and cook potatoes for about 20 minutes or until tender; drain and return potatoes to the pot.
- Add butter and mash well with a potato masher until smooth.
- Tear bread into small pieces; add to mashed potatoes, along with onion,sugars, savoury, molasses, sage, vinegar, salt and pepper.
- Mix well.
- Pack into a greased 9 X 5 inch loaf pan (or as I have stated above) Chill for several hours.
- (can be frozen at this point if desired) When ready to serve, melt some butter in a pan.
- Slice dressing and lightly brown on each side in the melted butter.
- (about 5 minutes each side).
MOIST POULTRY DRESSING
Tasty mushrooms and onions complement the big herb flavor in this stuffing from Ruth Ann Stelfox, Alberta. 'This dressing stays so moist when cooked this way,' she comments.
Provided by Allrecipes Member
Time 4h20m
Yield 12
Number Of Ingredients 13
Steps:
- In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss.
- Transfer to 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 32.9 g, Cholesterol 62.3 mg, Fat 14.4 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 8 g, Sodium 981.7 mg, Sugar 4.3 g
MOIST BREAD DRESSING OR STUFFING
An old recipe from a 1960's Good Housekeeping cookbook; this was my mom's classic stuffing recipe that everyone adores. I prefer the tidiness of dressing cooked separately from the turkey, and so I've adapted the recipe to be cooked in a casserole but still retain the moistness of a stuffing. Instructions for using it either way are included. Times are approximate, as they will depend on the temperature of the oven and how full the oven is. Yield is also approximate. Allow around 1 c stuffing per 1 lb of turkey.
Provided by Halcyon Eve
Categories Poultry
Time 2h
Yield 16 cups, 16 serving(s)
Number Of Ingredients 15
Steps:
- Bring water or broth to a boil in a small saucepan. Add giblets, neck, bay leaf, salt (if using), and peppercorns, and simmer for about 45 minutes or until tender and cooked through.
- Remove bay leaf, giblets, and neck from pan. Discard bay leaf.
- Mince giblets. Remove as much meat as possible from neck bones and mince. Add minced giblets and meat back to broth.
- Add butter and onion to pan, bring to a simmer, and simmer for 5 minutes.
- Meanwhile, place remaining ingredients except eggs into a very large bowl.
- Pour giblet mixture over bread mixture and toss to mix together well.
- For Stuffing: Stuff turkey loosely (do not pack) and roast as usual for stuffed turkey. Bake any leftover stuffing in a covered casserole alongside turkey until done, about 30-45 minutes at 350* F, depending on quantity (should be set, not wet, in the center). Adjust times as needed to bake at same temperature as turkey. Makes enough to stuff about a 16 lb turkey.
- For Dressing: Mix in eggs. Transfer to one large or two smaller baking dishes. Cover tightly and bake along with turkey for about 40-45 minutes for two small dishes or about 50-60 minutes for one large dish, at 350* F or until cooked through (should be set in middle, not wet). Adjust times as needed to bake at same temperature as turkey.
Nutrition Facts : Calories 124.1, Fat 12.7, SaturatedFat 7.5, Cholesterol 53.8, Sodium 269.4, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 1.5
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