Nanas Best Turkey Dressing Recipes

Steps:

• The night before, lay out the bread slices to dry.
• Cut dried bread into cubes.
• In a large frying pan, brown loose sausage with onions and celery.
• Add apricots and seasonings.
• Pour sausage mixture into large bowl with bread and combine.
• Stuff turkey or place in casserole and moisten with chicken broth.
• If using casserole, place in oven with turkey for about the last hour.
• Moisten further with turkey drippings as necessary.

Steps:

• 1. Preheat oven to 350 degrees. Remove giblets from turkey. Cook in large covered pot with water. Add diced celery, diced onion, rubbed sage, poultry seasoning, salt and pepper. Cook on low-medium heat until tender. Remove giblets from pot and set aside to cool.
• 2. Save all giblet broth to add to turkey broth. After the turkey has finished baking, carefully drain turkey broth into a large bowl. Add the giblet broth to turkey broth. Add stuffing mix to broth. Using a wooden spoon, mix together until moist until a ball can be formed in your hand and stay together (not stiff with bread).
• 3. Taste and add more salt if necessary. Add cans of chicken broth, if necessary. Spread into 9 x 13 pans or spoon into muffin tins. Bake until brown and crispy on top.

Steps:

• 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.

Steps:

• First, prepare your cornbread which is the base of this dish:.
• Heat oven to 450°F; grease 9-inch cast iron skillet or 9-inch square pan.
• Put it in the oven to heat. In a large bowl, combine all ingredients and mix well. Pour the batter into greased pan, scraping sides and bottom of bowl. Bake for 20 to 25 minutes or until the top is golden brown.
• Set prepared cornbread aside to cool. When cool, remove from pan and in a large 4 quart mixing bowl, cube into 1 inch cubes or you can just crumble it with your hand (which is what Nana would do).
• Carefully de-bone the chicken and shred/chunk. You want to end up with at least 3 cups of chicken. More is fine too.
• Finely chop celery and small chunk the onion. In a heavy bottom skillet, combine drippings or cooking fat and 4 TB of stock . Add onions and saute on medium heat, stirring and scraping bottom of pan often until onions are beginning to become clear but not yet limp (about 3-4 minutes). Add more broth at any time you feel you need it- to prevent burning. Add celery and cook about 3 minutes longer until celery is crisp tender and onion is clear and limp and perhaps beginning to caramelize. Remove from heat, stir in all seasonings and set mixture aside for now.
• Grease (or spray with nonstick) your disposable pans. You can use glass and line with foil too. Set aside.
• Combine the cubed or crumbled cornbread and cut/shredded chicken in the same big 4 qt or larger bowl. Add reserved celery and onion mixture.
• In a small bowl, beat the 6 eggs until frothy. Then, add to cornbread, shredded chicken,and cooked celery mixture. Stir minimally. Add 6-8 cups of chicken stock 1 cup at a time until the texture is still bready yet pourable. Take your time because the cornbread will absorb liquid over the course of a few minutes. If you overdo the liquid, add some of your torn whole wheat bread. Nana says: "You want it more moist than dry, ok?" Don't mix until you've let it sit for a few minutes.
• Preheat oven to 400°F.
• After allowing the cornbread to set for 2 minutes, mix to combine, but don't over-handle.
• Pour (if you can't pour you need more liquid)into your greased and disposable or foil lined glass dishes and bake for 45 minutes or until set and browned on top. If edges are done to a couple of inches in, then the center is probably done enough too.