Poultrydreesing Recipes

GRANDMA'S POULTRY DRESSING

Steps:

• Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.

MOIST POULTRY DRESSING

Steps:

• In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss. , Transfer to 5-qt. slow cooker. Cover and cook on low until a thermometer reads 160°, 4-5 hours.

HOMEMADE POULTRY SEASONING

Steps:

• Combine sage, thyme, marjoram, rosemary, nutmeg, and black pepper in sealable container; store with your other spices until needed.

POULTRY DRESSING

Steps:

• In a large saucepan of boiling salted water, cover and cook potatoes for about 20 minutes or until tender; drain and return potatoes to the pot.
• Add butter and mash well with a potato masher until smooth.
• Tear bread into small pieces; add to mashed potatoes, along with onion,sugars, savoury, molasses, sage, vinegar, salt and pepper.
• Mix well.
• Pack into a greased 9 X 5 inch loaf pan (or as I have stated above) Chill for several hours.
• (can be frozen at this point if desired) When ready to serve, melt some butter in a pan.
• Slice dressing and lightly brown on each side in the melted butter.
• (about 5 minutes each side).

HOMEMADE POULTRY SEASONING

Steps:

• Combine the sage, thyme, celery seed, marjoram, black pepper, nutmeg and cayenne pepper, if using, in a medium bowl. Store in an airtight container for up to 6 months.

GRANDMA STOLL'S MOIST DRESSING

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.

THE BEST POULTRY STUFFING EVER

Steps:

• Tear up, or cut the bread into small pieces.
• Saute the butter, celery, onions, poultry seasoning, salt and pepper about 10-12 minutes.
• Pour over bread.
• If desired, add the beaten eggs and toss until incorporated.
• Stuff turkey and cook as directed, or cook in a greased casserole, at 350 degrees for about 1 hour.