Anybody have some good recipes for a turkey dressing?
Written by Guest on June 2nd, 2011
Question by Tina: Anybody have some good recipes for a turkey dressing?
I’ve always wanted to learn to make it cause I love eating it. Any good recipes and or cooking tips for making it? I like a good moist dressing.
Also a giblet gravy?
Best answer:
Answer by maria
Stove top is great for a super quick meal when ur in a rush add more water to make it more moist
Add your own answer in the comments!
June 3rd, 2011 at 12:39 am
Couple bags of croutons, stick of butter, celery, onion, cream of chicken soup, and two eggs. Heat the soup, melt the butter. Mix it all together and stuff the bird.
Boil the giblets, smash. Mix couple teaspoons flour with cold water, after the flour is mixed add slowly to giblets while sturing.
June 3rd, 2011 at 12:46 am
this is one my mother taught me and has been an old standy by in our house.
1 to 2 bags dry bread cubes
1 small onion
1 green pepper
4 stalks of cerlery
1/2 cup butter or marg
poultry seasoning
seasoned salt
pepper
garlic powder
chicken broth
melt the butter in frying pan and add the veggies. Cook just until slightly tender. Place all in a large bowl. Add bread cubes and seasoniong to taste. Add enough chicken broth that you can clump the stuffing in your hands. Not too moist though. Stuff your bird. This one has never failed me.
June 3rd, 2011 at 1:00 am
Ingredients
2 thick slices day old bread (or 1 loaf), such as ciabatta
Cold gelatinous gravy
Turkey breast, sliced
Turkey stuffing
Cranberry dressing
Kosher salt and freshly ground black pepper
3 sage leaves, chopped fine
Butter, softened
Directions
Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.
June 3rd, 2011 at 1:15 am
Corn Bread & Sausage Stuffing
1 package corn bread mix, prepared as per the directions on the box.
3/4 lb turkey sausage, casings removed
1 Tbs butter
2 cups chopped onions
1 1/2 cups chopped celery
2 tsp dried sage
1 tsp dried marjoram
1 tsp dried rosemary, crumbled
1/2 cup nonalcoholic white wine
1/2 cup sliced scallions
1 egg
1 cup reduced-fat chicken broth
Crumble corn bread into a large, shallow pan. Bake at 375 degrees, stirring often, until golden brown, 15 to 20 minutes. Break up sausage and cook over medium-high heat in a nonstick skillet until browned and cooked through, 5 to 7 minutes. Transfer to a bowl.
Add butter to skillet and heat until melted. Add onions and celery. Cook, stirring often, until vegetables are tender, 4 to 5 minutes. Add sage, marjoram and rosemary. Cook, stirring constantly, for 2 minutes. Add vegetable mixture to sausage. Mix in corn bread, wine, scallions and egg.
Coat a 3-quart casserole with nonstick spray. Spoon stuffing into casserole and drizzle with broth. Cover and bake at 325 degrees for 30 minutes. Uncover; bake until golden, 20 to 30 minutes.