Quick Holiday Dressing Recipes

HOLIDAY DRESSING

Holiday Dressing image

This recipe was given to me by my friend Gloria 15 years ago. I have used it ever since then. No other dressing will serve the purpose, according to my adult son.

Provided by Louise

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 2h45m

Yield 16

Number Of Ingredients 15

Ingredients

1 (7.5 ounce) package dry cornbread mix
1 cup butter
2 onions, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 pound pork sausage
16 slices white bread
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon ground black pepper
½ cup chopped fresh parsley
2 eggs
4 cups chicken stock

Steps:

Prepare corn bread as directed on package. Cool, and crumble.
Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
Bake at 325 degrees F (165 degrees C) for 1 hour.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 24.5 g, Cholesterol 71.6 mg, Fat 20.6 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 10.1 g, Sodium 1127.6 mg, Sugar 3.8 g

CROCK POT HOLIDAY DRESSING

Crock Pot Holiday Dressing image

This great-tasting recipe will solve your oven space problem if you don't usually stuff your holiday turkey. It's a newspaper clipping recipe that I tweaked just a little and I wouldn't plan to make my future dressing any other way, even if I had three ovens!

Provided by Bone Man

Categories Vegetable

Time 9h

Yield 14 serving(s)

Number Of Ingredients 14

Ingredients

1 cup butter or 1 cup margarine
2 cups onions, chopped
2 cups celery, chopped
1/4 cup fresh parsley, chopped
12 ounces fresh mushrooms, sliced thin
12 cups dried bread, cubed
1 teaspoon paul prudhomme's poultry magic seasoning
1 1/2 teaspoons rubbed sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh peppercorn, ground
4 1/2 cups chicken broth
2 raw eggs, beaten

Steps:

Melt the butter in a skillet over medium heat and saute the onions, celery, mushrooms and the parsley until tender but not browned.
In a large mixing bowl, spoon the sauteed vegetables over the bread cubes and then add all the spices and herbs into the mix. Stir.
Mix the beaten eggs with the chicken stock and add this to the mix a little at a time as you stir carefully. You may not need every bit of the stock-egg blend so be careful to not turn your dressing into soup. You should still be able to discern the bread cubes but they should be fairly wet.
Transfer the mix into your crock pot (a large one is best) and cover.
Cook on High for an hour and then reduce to the Low setting and allow it to cook for four to eight more hours until it reaches the consistency that you like.
If you don't have the Paul Prudhomme seasoning you can use seasoned salt or, better yet, poultry seasoning.

Nutrition Facts : Calories 808.5, Fat 22.5, SaturatedFat 10.5, Cholesterol 61.4, Sodium 1880.4, Carbohydrate 127.9, Fiber 6.9, Sugar 12.6, Protein 22.5