Moms Turkey Dressing Recipes

Steps:

• Remove crust and cube the Texas Toast.
• Toast cubes in the oven at 350 until golden brown about 10 minutes.
• Melt butter in a large skillet, over moderate heat.
• Saute onion, celery and herbs in butter until celery is softened about 20 minutes.
• Add toasted bread cubes to the vegetable mixture to soak up butter.
• Place bread and vegetable mixture in a large mixing bowl.
• Add chicken broth, eggs, and Pepperidge Farm Stuffing Mix to the mixing bowl.
• Mix thoroughly.
• Add salt and pepper to taste.
• Place in a greased 9x13 baking dish and bake for 30 minutes at 350 degrees.

Steps:

• 1. In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
• 2. In a frying pan, melt butter over medium-high heat. Sautée onions, green pepper, and celery (or celery seed) until all is softened and translucent.
• 3. Pour melted butter and vegetables over all bread cubes and crumbs.
• 4. Mix in the two beaten eggs. Toss.
• 5. Add: 1 tsp Garlic Powder 1 tsp Poultry Seasoning 2 Tbsp Dried Parsley 1 Tsp Oregano Toss again.
• 6. Now pour chicken broth over all of the mixture making sure that stuffing is ALMOST wet. You want it to be more than damp, but not downright wet so that stuffing doesn't dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed. Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.)
• 7. Toss once again, making sure all bread is well coated with all ingredients.
• 8. Stuff the turkey, packing tightly, but not too tightly (as in "don't really jam it in there") at both ends. (If you have any leftover, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in the oven with turkey for extra stuffing.)
• 9. Use softened butter and, using fingers, rub butter all over turkey until coated. Then shake a little paprika over the top of the entire turkey.
• 10. Put about 2 tablespoons flour inside the baking bag before putting the turkey inside. Push turkey into the bag. Close bag tightly. Make three slits across the top of the bag for ventilation and put it into a roaster pan.
• 11. Put the lid on the roaster. Then bake following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr to 1 hour, but really holds in the juices and turkey stays very moist and juicy.) No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.
• 12. **Note** Be sure to remember to make the slits in the top of the baking bag, maybe an inch or two long, and be sure to put the little bit of flour into the bottom of the bag before you put the turkey inside. When finished, you will have an ample supply of broth inside the bag to make your gravy. Simply use a cup or ladle to scoop it all out. (What broth I don't need, I always put into a plastic container and freeze to use when I make my chicken soups. I add it into the pot of soup and it gives my soups added extra special flavor!)

Steps:

• Melt butter in skillet.
• Add onions and celery and cook until tender.
• Place bread in a large bowl and add onion mixture. Use your hands to mix well. The ingredients should hold together in a ball.
• Add salt and pepper to taste.
• Stuff in turkey and bake as directed.
• Double recipe for a larger bird.

Steps:

• Preheat oven to 350 degrees F.
• In a medium-sized saute pan, heat the oil over medium heat. Add the onion, celery, and apple and saute until just tender. Remove from the heat and add the onion mixture to the bread in a large mixing bowl. In a medium mixing bowl, beat the eggs with the milk, sage, salt, and pepper. Pour over the bread mixture and stir to combine and moisten the bread. Transfer to a casserole dish and bake for about 1 hour or until browned on top. Serve.

Steps:

• Saute sausage until brown; remove from pan and cut into small bites.
• In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
• Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
• Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
• Toss well and adjust seasoning.
• Stuffing should be moist but not soggy. Add more stock if needed.
• Transfer to a baking dish.
• Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
• Or better yet stuff it into a big fat turkey.

Steps:

• 1. In a large skillet, melt 1/2 cup of shortening and cook chopped onion and celery until tender. The onion should be soft and clear-looking (about 20 minutes).
• 2. Crumble the cornbread into a large bowl (I use a dishpan that I keep just for this!) Add torn-up or crumbled white bread. Add the contents of the skillet, eggs, 2 tablespoons of sage, and some salt and pepper. You can add more spices later if it's too bland.
• 3. Now add 2 cups of turkey broth to the bread mixture in the bowl. I use the broth from cooking the giblets. I like to make my stuffing ahead and cook it in the Crock-Pot, so I cook the giblets the night before if I can get them out of the turkey. I cook them in plenty of water so there will be lots of broth! In a pinch, you can use canned chicken broth. It won't be quite as good, but it will pass inspection.
• 4. NOW comes the fun part. Take off your rings. Scrub your hands and mix the contents of the bowl (Yes, with your hands! It's the best way to do it!) Mix it thoroughly. The mixture should be very moist but not runny. I usually add most of that third cup of broth gradually during this step, and sometimes as much as a total of 5-6 cups of broth. Stop just short of "soupy." Remember, nobody likes dry stuffing!
• 5. At this point, I do a "taste test." Yes, I know all about salmonella, but I say a little prayer and take my chances. I don't know any other way to be sure it has enough sage, salt and pepper. I usually end up with about 4 tablespoons of sage and probably 1-2 teaspoons of salt and 1 teaspoon of pepper. But this is a matter of individual taste.
• 6. Now you have some choices. I cook my dressing in a Crock-Pot all day while I prepare the rest of my meal. It comes out moist and perfect, and it doesn't take up oven space. I can keep it hot all through the meal and just take small serving bowls to the table as they're needed. It's a great way to cook the dressing! But if you're a traditionalist, you can pack the dressing inside your turkey to cook with the bird. However, authorities are telling us that's pretty risky these days. You can bake it in a casserole in the oven. If you do it that way, seal it with aluminum foil so it doesn't dry out. I don't bake mine, so I can't say for sure how long, but I'd estimate about 1-2 hours at 350 degrees. It should be very hot in the middle before you take it out.