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.
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.
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).
FLO'S CHICKEN AND DRESSING
Provided by Emeril Lagasse
Categories main-dish
Time 3h55m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F.
- For the stock: In a large stock pot, combine the chicken, onions, carrots, celery, garlic, salt, pepper, bay leaves, thyme and water. Season heavily with salt. Place the pot over medium heat and bring to a boil. Reduce heat to medium low and simmer for about 2 hours, or until the chicken is tender. Remove the pan from the heat and cool the chicken completely in the cooking liquid. Remove the chicken and strain the liquid, set aside. Remove the skin, fat and bones from the chicken. Medium dice the chicken meat and set aside.
- For the dressing: In a saute pan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 to 4 minutes, or until wilted. Add the garlic and continue to saute for 1 minute. Remove from heat and pour into a large mixing bowl. Add the bread cubes, sage, parsley, and egg. Mix well. Season with salt and pepper. Add the diced chicken meat. Stir in enough of the stock, so the mixture is very wet, about 3 to 4 cups. Allow the dressing to sit for 30 minutes. **Add more of the stock if needed. The mixture should still be very wet after it has set. Butter a deep casserole baking dish and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown. Spoon onto serving plates and garnish with parsley.
HAZEL SMITH'S CHICKEN DRESSING CASSEROLE
Steps:
- Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.
- Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.
- Preheat oven to 350 degrees F.
- In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.
- In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.
- In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.
- Add enough chicken broth to create a moist consistency.
- Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.
- Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.
- Preheat oven to 450 degrees F.
- Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.
- Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes.
- Let cool and then crumble.
- Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.
- Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.
- Combine all ingredients in a medium bowl. Chill until ready to serve.
SLOW COOKER CHICKEN AND DRESSING
You will get raves on this dressing! You can opt to make only the dressing if you have another meat dish you are using this recipe with.
Provided by 2Bleu
Categories Kid Friendly
Time 6h45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a skillet.
- Saute onion, celery, mushroom, bacon and parsley.
- Pour sauteed vegetables over bread cubes in a very large mixing bowl.
- Add poultry seasoning, salt, sage, thyme, pepper, marjoram; toss together.
- Pour in enough chicken broth to moisten, depending on how dry your bread cubes are.
- Add beaten egg; mix together well.
- Pack stuffing lightly into slow cooker (laying the seared breasts in between if using), and cover.
- Set to High for 30 minutes.
- Reduce to Low to cook for 4 to 6 hours.
CHICKEN DRESSING
This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.
Provided by Amanda Rader
Categories Side Dish Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large saucepan, bring the chicken broth to a boil.
- In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
- Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
- To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
- Bake in preheated oven for 1 hour, or until set and well browned.
Nutrition Facts : Calories 485.1 calories, Carbohydrate 44.3 g, Cholesterol 118.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 5.9 g, Sodium 1949.6 mg, Sugar 6.7 g
CHICKEN AND DRESSING DISH
I've always enjoyed trying new recipes, and now that our children are grown, I have more time to do just that!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 390 calories, Fat 13g fat (0 saturated fat), Cholesterol 48mg cholesterol, Sodium 572mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN DRESSING
Tasty for Thanksgiving or any meal. Great with cranberry sauce on side. Got this recipe from Grandmother.
Provided by treana
Categories Weeknight
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything but butter into a large bowl.
- (For moister dressing, add 1 can of cream of chicken soup).
- Melt butter and pour into a 9x13 inch baking dish.
- Pour dressing mix over butter.
- Can cover and keep in fridge over night or cook immediately.
- Bake at 350¹F for 40 to 60 minutes.
- Great with chicken gravy to top.
Nutrition Facts : Calories 377.6, Fat 28, SaturatedFat 16, Cholesterol 166.8, Sodium 1086.9, Carbohydrate 21.4, Fiber 1.7, Sugar 3.8, Protein 10.5
SAVORY HERBED POULTRY DRESSING
My recipe for a savory old-fashioned holiday poultry dressing. Recipe may be halved and baked in an 1 - 1 1/2 quart baking dish.
Provided by The Spice Guru
Categories Onions
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 22
Steps:
- NOTE: I RECOMMEND MARION-KAY GROUND (WINTER) SAVORY. OTHERWISE, SUBSTITUTE WINTER SAVORY WITH 1/8 TEASPOON GROUND CORIANDER, 1/8 TEASPOON GROUND PARSLEY, 1/8 TEASPOON GROUND THYME, 1 PINCH GROUND DRIED LEMON PEEL, 1 PINCH GROUND MINT, AND 1 PINCH GROUND ROSEMARY. (STEP ONE): PREHEAT oven to 300°F.
- CUT french bread into 1-inch cubes; SPREAD bread cubes single-layer onto baking sheets; BAKE bread cubes at least 10 minutes, or until bread is dry and toast-like in texture, without being browned; TRANSFER bread cubes into a very large bowl; RAISE oven temperature to 350°F.
- PREP all vegetables to specifications (2 cups chopped onions, 1 1/2 cups sliced or diced celery, 1 cup medium diced mushrooms, 1/4 cup minced flat-leaf parsley, 3 tablespoons finely diced carrots).
- GRIND all of the SEASONING spices for dressing in a clean spice mill or coffee grinder; MEASURE ground seasonings into a small re-sealable container (2 teaspoons dalmatian rubbed sage, 1 teaspoon celery salt, 1 teaspoon fresh ground black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground ginger, 1/2 teaspoon ground winter savory, 1/4 teaspoon ground allspice, 1/4 teaspoon ground fennel, 1/4 teaspoon ground rosemary, 1/4 teaspoon ground thyme); SEAL the container with spices; SHAKE well to combine; SET aside.
- MELT 1/2 cup salted butter in a large saucepan over medium-low heat; RAISE heat to medium; ADD vegetables (except olives for now); STIR the prepared SEASONING into the saute mixture.
- SAUTE mixture for 8 minutes, stirring often; ADD olives and saute for two minutes longer (NOTE: If using sausage in recipe, you may brown and crumble it in the previous saute pan).
- ADD saute mixture (including cooked crumbled sausage) into bowl with bread cubes; FOLD mixture together for 2 minutes until very well blended (make sure every morsel is evenly moistened).
- MIX the BROTH ingredients in a bowl (1 1/4 cups turkey broth, 2 beaten eggs (or 1/4 cup additional turkey broth), and 2 tablespoons dry sherry or white wine (optional, or replace with turkey broth); GRADUALLY trickle broth mixture into bread cubes and vegetables in bowl, then fold mixture until mixed very well.
- SPREAD mixture into a 2-3 quart baking dish (NOTE: FOR MOIST DRESSING, COVER WITH FOIL BEFORE BAKING; FOR A CRISP OUTSIDE/SOFT INSIDE DRESSING, LEAVE UNCOVERED); BAKE for 30 minutes.
- SERVE with your favorite poultry and enjoy!
Nutrition Facts : Calories 310.1, Fat 15.1, SaturatedFat 6.7, Cholesterol 41, Sodium 531.7, Carbohydrate 34.1, Fiber 2.5, Sugar 4.2, Protein 9.6
EASY CHICKEN & DRESSING
Such a simple casserole that is very filling and delicious. A friend gave me this recipe when I needed something easy to cook for a family dinner. I've since made it several times and always receive compliments. This recipe is also easy to double, or even triple, for large families.
Provided by Soup Fly
Categories Healthy
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Brown chicken in skillet.
- Remove from heat and allow to cool a bit.
- Preheat oven to 350 degrees.
- Prepare stuffing mix as directed on box.
- Stir soup into prepared stuffing.
- Pull chicken apart into bite-size pieces.
- Mix chicken evenly into soup and stuffing mixture.
- Spread mixture into greased 9"x11" pan.
- Top with cheese if desired.
- (I usually do not do this, but its a personal preference.) Bake until top is slightly browned or cheese is melted.
- (Approx 15 minutes).
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