Grandma Vickys Thanksgiving Dressing Recipes

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GRANDMA'S THANKSGIVING DRESSING RECIPE



Grandma's Thanksgiving Dressing Recipe image

We love our Grandma's Thanksgiving Dressing. You don't need to stuff it in the bird, just mix the ingredients and stick it in the oven. So many happy memories with this holiday dressing.

Provided by Camille Beckstrand

Categories     Side Dish

Time 50m

Number Of Ingredients 7

6 ounces turkey stuffing mix (such as stove top) (seasoned breadcrumbs work as well)
1 cup chopped apples (gala, honeycrisp, or golden delicious work great)
3 stalks celery (diced)
1 onion diced
¾ cup sliced fresh mushrooms
1 ½ cups boiling water (or chicken broth)
¼ cup butter

Steps:

  • Spray a 8 x 8 inch baking pan with non-stick cooking spray.
  • Preheat oven to 350 degrees F.
  • In a large bowl, mix together dry stuffing mix, diced apples, diced celery, diced onion, and mushrooms.
  • Add butter to boiling water and let it melt, then pour over stuffing mixture in bowl.
  • Mix well until all ingredients are moistened.
  • Spread stuffing mixture in prepared pan.
  • Bake for 35-40 minutes or until the stuffing is thoroughly heated.
  • Keep warm until serving.

Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 366 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

GRANDMOM JACOBS' SAVORY STUFFING



Grandmom Jacobs' Savory Stuffing image

My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/2 loaves day-old Italian bread (24 ounces), cut into 1-inch cubes (about 10 cups)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, plus more to grease your baking dish
3 medium carrots, preferably rainbow, peeled and diced (about 1 cup)
3 stalks celery, diced
1 large sweet onion, diced
1 tablespoon fresh thyme leaves
2 cups lightly crumbled saltine crackers (1 sleeve or about 40 crackers)
About 4 cups vegetable stock, chicken stock or turkey pan juices

Steps:

  • Preheat the oven to broil.
  • Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
  • Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

GRANDMA STOLL'S MOIST DRESSING



Grandma Stoll's Moist Dressing image

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

Turkey giblets
3 to 4 cups turkey broth or chicken stock
1 large (1 1/2 pound) loaf white bread, stale or day-old, torn into 1-inch pieces
1/4 pound (1 stick) butter
2 onions, chopped
1 cup chopped celery
1 to 2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley
2 teaspoons salt
1/2 teaspoons freshly ground black pepper

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 WINNIE'S TURKEY STUFFING



Grandma Winnie's Turkey Stuffing image

A classic stuffing recipe to serve with any turkey dinner. If you have turkey broth on hand, it can be substituted for chicken broth.

Provided by Lipo

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Yield 12

Number Of Ingredients 8

¼ pound butter
1 cup chopped onion
1 ½ cups chopped celery
9 cups soft bread cubes
½ teaspoon poultry seasoning
1 (4.5 ounce) can sliced mushrooms
1 egg, beaten
1 cup chicken stock

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
  • In a saute pan, cook onion and celery in butter until soft.
  • In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 15.6 g, Cholesterol 35.8 mg, Fat 9 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 296.2 mg, Sugar 2.2 g

MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING



My Grandma's Heirloom - Thanksgiving Stuffing image

When my grandmother passed away, I received a number of things from her estate. None were as important to me as her handwritten recipe for dressing. Not only is it the BEST dressing I've ever tasted, but it's also not too "sage"y...wonderful for those of us who don't adore sage. I add mushrooms and sometimes finely chopped oysters for personal preference. The shared secret recipe is written out on "General Shale Brick" notepaper, the company my grandfather worked for before he died.

Provided by Tornado Ali

Categories     Grains

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (14 ounce) bag Pepperidge Farm Herb Stuffing (cubed)
1/2 cup onion, chopped
1/2 cup celery, chopped
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
4 tablespoons bacon grease or 4 tablespoons cooking oil
2 cups water
4 whole eggs

Steps:

  • In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
  • Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
  • Beat eggs and add to bread mixture. Mix well.
  • Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
  • Doubles well, extremely good cold.
  • Can be made in well greased crockpot on low in about 3 hours.

GRANDMA VICKY'S THANKSGIVING DRESSING



Grandma Vicky's Thanksgiving Dressing image

This dressing is a family recipe passed down to many generations throughout my husband's family. My husband is Hispanic and this recipe comes from Sonora Mexico where Grandma Vicky was born and raised. This dish is a lot of work. Call a couple of friends and buy an extra bottle of wine to help pass the time.

Provided by Tee Angel

Categories     Mexican

Time 4h

Yield 20 serving(s)

Number Of Ingredients 17

4 lbs skirt steaks
4 garlic cloves, diced
20 -21 potatoes, peeled and diced
3 large yams, peeled and diced
3 lbs carrots, peeled and diced
1 stalk celery, chopped
5 -6 green apples, peeled and diced
6 anaheim chilies, diced (green)
6 banana chilies, diced (yellow)
2 medium white onions, diced
3 (16 ounce) cans black olives, whole and pitted
1 head cabbage, thinly chopped
1 loaf French bread, toasted
750 ml riunite lambrusco red wine or 750 ml any bottle sweet red wine
2 tablespoons allspice
salt
pepper

Steps:

  • Chop steak into bite size pieces and sauté with garlic until fully cooked. If meat is tough add water and simmer until tender. Drain fat and set aside.
  • In large stock pot add potatoes, yams, carrots, celery, apples, chilies, onions and bottle of red wine on stove over high heat.
  • Cook 30 minutes or until a heavy boil.
  • Add cabbage, allspice, salt & pepper and cook until vegetables begin to get tender. Could take a couple of hours.
  • Break french bread into bite size pieces and add to pot.

Nutrition Facts : Calories 648.6, Fat 17.7, SaturatedFat 4.5, Cholesterol 53.5, Sodium 879.1, Carbohydrate 84.8, Fiber 13.8, Sugar 12.4, Protein 34

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