Grannys Turkey Dressing Recipes

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TURKEY WITH GRANDMA'S STUFFING



Turkey with Grandma's Stuffing image

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

1 turkey (12 pounds)
4 celery ribs with leaves, chopped
1 small onion, finely chopped
4 tablespoons butter, divided
10 slices day-old white bread, cubed
10 slices day-old whole wheat bread, cubed
1/2 cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
Dash pepper
3 tablespoons cornstarch
1/4 cup cold water

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 :

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

GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING



Grandma Smith's New Brunswick-Style Turkey Stuffing image

This moist and mellow recipe came from my mother-in-law to my husband from her family.

Provided by juneb

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

3 potatoes, peeled and cubed
½ cup butter
2 celery stalks, finely chopped
1 large onion, minced
2 tablespoons dried summer savory
2 eggs, beaten
6 slices bread, cut into cubes
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
  • Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
  • Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
  • Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 51.3 mg, Fat 9 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 166.3 mg, Sugar 1.8 g

GRANDMA'S TURKEY GRAVY



Grandma's Turkey Gravy image

Here's a stress-free recipe that'll impress Grandma herself! Seasonings and a shallot add wonderful flavor` to this velvety gravy, which tastes just as good the next day. -Jesse Klausmeier, Burbank, California

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 8

Roasted turkey drippings
Reduced-sodium chicken broth
1 shallot, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper

Steps:

  • Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups., Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 40 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 124mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

GRANNY'S TURKEY DRESSING



Granny's Turkey Dressing image

Make and share this Granny's Turkey Dressing recipe from Food.com.

Provided by Sharon123

Categories     Thanksgiving

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 tablespoon shortening
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup buttermilk
8 slices day-old bread, cut into 1/2 inch cubes
3/4 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped fresh parsley
2 teaspoons poultry seasoning
2 teaspoons white pepper
2 teaspoons rubbed sage
1 -2 teaspoon ground thyme
1 teaspoon celery salt
1/2 cup butter or 1/2 cup margarine, melted
3 eggs, beaten
2 (14 1/2 ounce) cans ready-to-serve chicken broth

Steps:

  • Spoon shortening into an 8-inch cast-iron skillet.
  • Place in a 425* oven for 4 minutes or until hot.
  • Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well.
  • Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned.
  • Cool; crumble cornbread into a large bowl.
  • Add bread cubes and remaining ingredients, stirring well.
  • Spoon into a lightly greased 13x9x2-inch baking dish, and bake at 325* for 1 hour or until golden brown.
  • Yield: 8 to 10 servings.

Nutrition Facts : Calories 369.3, Fat 19.1, SaturatedFat 9.5, Cholesterol 164.9, Sodium 1256.5, Carbohydrate 35.9, Fiber 2.8, Sugar 4.1, Protein 14

GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING



Granny's Old-Fashioned Bread and Sage Dressing image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 10

¼ cup margarine
5 celery ribs with leaves, chopped
1 medium onion, chopped
1 teaspoon crushed dried thyme
½ to 1 teaspoon crushed dried sage
1 teaspoon salt (optional)
¼ teaspoon freshly ground pepper
2 1- pound loaves sliced, white bread
¼ cup chopped parsley
2 ½ to 3 cups canned chicken broth

Steps:

  • Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
  • Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
  • In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRANDMOTHER'S SOUTHERN DRESSING WITH COUNTRY SAUSAGE AND TURKEY GIZZARDS



Grandmother's Southern Dressing with Country Sausage and Turkey Gizzards image

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

Nonstick cooking spray, for greasing
2 cups yellow cornmeal
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3 sticks (1 1/2 cups) unsalted butter, melted and cooled to room temperature
2 cups buttermilk
3 large eggs
Nonstick cooking spray, for greasing
1 small sweet onion, roughly chopped
2 celery stalks, roughly chopped
1 green bell pepper, seeded and roughly chopped
1 cup turkey gizzards
2 tablespoons olive oil
1 pound country sausage, such as Jimmy Dean
Kosher salt and freshly ground black pepper
2 sticks (1 cup) unsalted butter
8 cups day-old Cornbread, cut or crumbled into 1-inch cubes
2 teaspoons garlic powder
1/2 teaspoon dried Italian seasoning
1 cup whole milk
2 large eggs
1/2 cup chicken stock
2 tablespoons chopped flat-leaf parsley leaves
2 tablespoons chopped fresh sage
Hot sauce, optional

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.

GRANNY'S STUFFING RECIPE



Granny's Stuffing Recipe image

Provided by Benae21

Number Of Ingredients 7

1 loaf of bread (pinched into small pieces)
1 large onion
3 stalks of celery
1 egg
1 c. milk
1/2 tsp salt
1/4 tsp pepper

Steps:

  • Mix all ingredients. If too dry, add milk to make it wet, but not soupy. Put into turkey and bake until you can easily pull the leg off.

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