GRANDMA STOLL'S MOIST DRESSING
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
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'S STUFFING BALLS RECIPE - (4.4/5)
Provided by jimihndrks-2
Number Of Ingredients 9
Steps:
- Break bread into cube sized pieces, let dry overnight. Melt the butter in a large skillet, add celery and onion, sauté until tender. Pour butter, celery & onion over bread crumbs. Add seasonings to taste. Add enough turkey broth to hold bread together, not sticky. Shape bread into balls and bake at 350°F until browned.
GRANDMA RUTH'S STUFFING
This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.
Provided by Ilene F.
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
- Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
- In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
- Loosely pack stuffing inside turkey cavity before roasting.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 44.8 g, Cholesterol 48 mg, Fat 4.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1005.8 mg, Sugar 5 g
GRANDMOTHER'S STUFFING BASE
This is my grandmother's base stuffing recipe. It's not Thanksgiving with out it. Use it as a base and add different ingredients such as bulk sausage, sauteed mushrooms, pecans, cranberries, etc. I've thrown everything into this stuffing and it's all delicious.
Provided by Miss A.T.K.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute carrots, onions, celery and peppers in stick of butter until semi-soft and onions are translucent. Add sage and cook for a few more minutes.
- Place cubed bread in large mixing bowl. Add butter mixture and chicken broth until desired moistness. This is the time to add optional ingedients as well.
- Place in casserole dish and cook at 350 until heated through.
- Enjoy!
Nutrition Facts : Calories 394.6, Fat 15.3, SaturatedFat 8.1, Cholesterol 31.4, Sodium 829, Carbohydrate 55.4, Fiber 3.5, Sugar 6.6, Protein 9
GRANDMOM JACOBS' SAVORY STUFFING
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
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'S CHICKEN STUFFING BAKE
This is a recipe my grandma made for me before she died. It is delicious if you love stuffing.
Provided by Savannah
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h10m
Yield 6
Number Of Ingredients 12
Steps:
- Crumble hot dog buns into a bowl and allow to dry out, at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Melt butter in a skillet over medium-high heat; saute onion until tender, about 5 minutes. Pour onion and butter over hot dog buns; add enough water to moisten the mixture and stir well. Season bread mixture with sage, poultry seasoning, salt, and pepper.
- Arrange chicken legs, chicken thighs, and chicken breasts in the prepared baking dish. Pour 1 can cream of chicken soup over chicken; top with bun mixture.
- Bake in the preheated oven for 40 minutes. Pour second can of soup over stuffing and add enough milk to moisten the mixture.
- Continue baking until soup is bubbling, chicken is no longer pink at the bone, and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 756.8 calories, Carbohydrate 60.8 g, Cholesterol 139.4 mg, Fat 38.6 g, Fiber 2.6 g, Protein 39.6 g, SaturatedFat 16.2 g, Sodium 1344.2 mg, Sugar 8.7 g
MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING
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
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.
TURKEY WITH GRANDMA'S STUFFING
Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings (10 cups stuffing).
Number Of Ingredients 12
Steps:
- Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts :
GRANDMOTHER'S SOUTHERN DRESSING WITH COUNTRY SAUSAGE AND TURKEY GIZZARDS
One of my grandmother's most notable dishes is Southern dressing. It is on the table at every Thanksgiving, and it is packed with flavor. This is the TRUE Southern dressing way, using turkey gizzards and all to take the dish to another level! I also like adding fresh herbs to round out all the ingredients used.
Provided by Food Network
Categories side-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- For the cornbread: Preheat the oven to 350 degrees F. Grease an 8-inch-square casserole dish with nonstick cooking spray.
- Whisk together the cornmeal, flour, baking soda and salt in a medium bowl. Set aside. Whisk together the melted butter, buttermilk and eggs in another large bowl. Add the wet ingredients to the cornmeal mixture and whisk until just combined.
- Pour the mixture into the prepared casserole dish and bake until golden and firm to the touch, about 40 minutes. Makes 10 cups.
- For the dressing: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
- Put the onions, celery and bell peppers in a food processor. Add the gizzards and process until the mixture is very finely minced but not mushy.
- Heat the oil in a large skillet over medium-high heat. Add the vegetable and gizzards mixture and the country sausage and cook, breaking up the sausage into small pieces with a wooden spoon and seasoning with salt halfway through, until the sausage is browned, 5 to 7 minutes.
- Melt the butter in a small saucepan over medium heat. Transfer the sausage mixture to a large bowl and add the cornbread, melted butter, garlic powder and dried Italian seasoning. Season with salt and pepper to taste and gently combine with a rubber spatula. Whisk together the milk and eggs in a small bowl and pour over the cornbread mixture. Add the chicken stock and stir to combine. Stir in the parsley and sage.
- Spread the mixture into the prepared casserole dish, pressing the mixture lightly until packed. Bake until slightly golden and set, 35 to 40 minutes. Serve immediately with hot sauce if desired.
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- Either one at a time, or in two separate saucepans, brown the onions and celery separately in about 1 tablespoon of the butter each. (Over the years we've determined it's much easier not to brown them together- it takes way longer and they don't brown at the same rate.)
- When brown, transfer the onion and celery into a large mixing bowl and set aside to cool slightly.
- Trim the crusts of the bread (I've made it before not trimming the crusts and while it's still good, I like the crust-free texture better.) and cut it into cubes. Transfer cubes into the same bowl as the onions/celery.
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- Cook celery and onion in butter in a skillet over low heat, stirring occasionally, until onion is tender but not browned. Take off the heat and cool.
- To moisten the stuffing, pour the broth over the surface of the bread mixture, a small amount at a time, again tossing lightly. Stuffing should be moist but not soggy.
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