TEXAS AGGIE MOMS' TURKEY DRESSING RECIPE
This is the recipe the Williamson County Aggie Moms use at their annual turkey dinner. Since I started making this one, I don't like any other.
Provided by Chris70
Categories < 4 Hours
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion and celery in small amount of butter.
- Add to cornbread and white bread which have been crumbled together.
- Add seasonings and mix thoroughly.
- Add boiled eggs and turkey broth and stir well.
- Add salt and pepper to taste.
- Bake in 325F oven for one hour or until light brown.
Nutrition Facts : Calories 144.5, Fat 3.9, SaturatedFat 1.1, Cholesterol 106, Sodium 284.9, Carbohydrate 20.8, Fiber 1.3, Sugar 2.7, Protein 6.2
MOM'S HOLIDAY TURKEY
Provided by Ingrid Hoffmann
Categories main-dish
Time 11h20m
Yield 12 to 14 servings
Number Of Ingredients 8
Steps:
- To make the marinade for the turkey: Place the onion, garlic, mustard, and Worcestershire sauce in a food processor and puree until completely blended. Put the turkey in a roasting pan fitted with a rack. Rub the outside of the turkey all over with the mustard mixture. Cover the turkey with plastic wrap to keep in the moisture. Refrigerate the turkey overnight or up to 24 hours.
- Preheat the oven to 400 degrees F.
- Remove the turkey from the refrigerator and discard the plastic wrap and place in a roasting pan. Tuck the turkey wings beneath the breast and tie the base of the legs together with butcher's twine. Using a pastry brush or bulb baster, baste the turkey with some of the malt. Transfer the turkey to the oven and roast, uncovered, for 3 hours, basting every 30 minutes with the malt. If the turkey breast starts to look like it's getting too dark, cover it with aluminum foil.
- Cook until the juices run clear and the turkey's internal temperature is 160 degrees F in the breast and the leg registers 175 degrees F on an instant-read thermometer.
- Remove the turkey from the oven and cover it loosely with foil. Let the turkey rest for 30 minutes before carving and serving with the stuffing and cranberry passion fruit sauce on the side.
GRANNY'S TURKEY DRESSING
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
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
TURKEY DRESSING
Not to be confused with a "stuffing" this recipe stands on its own. This was made every year by MaMere as a side to the turkey on Thanksgiving. The leftovers (she made sure there were leftovers as she baked about 3 casseroles of this) were enjoyed by anyone who wished for them! It is a wonderful, warm, comfort food that stirs up great memories.
Provided by MaMere
Categories Thanksgiving
Time 45m
Yield 1 casserole
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Toss stale cubes of bread with the ground beef, chopped onion,celery, poultry seasoning, salt and pepper. Celery and onion can be stir fried first to soften if desired.
- Pour enough hot water (microwave or stove top in tea kettle) to moisten.
- Add eggs and mix GENTLY. Do not overmix.
- Place mixture in a greased baking dish.
- Bake at 350 degrees Fahrenheit for 45 minutes to an hour.
Nutrition Facts : Calories 2599.4, Fat 100.3, SaturatedFat 35.2, Cholesterol 943, Sodium 4014.9, Carbohydrate 270.7, Fiber 15.9, Sugar 28.2, Protein 143.7
MOM'S/GRAMMA'S THANKSGIVING TURKEY & DRESSING
Make and share this Mom's/Gramma's Thanksgiving Turkey & Dressing recipe from Food.com.
Provided by JRuiz
Categories Thanksgiving
Time 6m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Purchase an 18-20 pound frozen turkey on the Monday, prior to Thursday (Thanksgiving Day). Keep in its sealed covering and place on a cookie sheet or a roasting pan and defrost in refrigerator. Purchase 2 large loaves of Packaged white bread; remove from wrapper. Place on a cookie sheet to dry thoroughly.
- Thanksgiving Morning - Allow 1 hour for preparation time before cooking begins.
- Remove turkey from sealed covering.
- Loosen legs from wire clamp.
- Remove neck and giblets (liver, gizzard & heart) from body cavity.
- Thoroughly rinse turkey and cavity under running cold water, including body and neck. Set upright to drain.
- Sprinkle salt in neck and breast cavity, not on skin - it would cause it to blister when cooking.
- Place neck & gizzard in medium size pan, barely covering with cold water and simmer covered approximately 1 hour.
- STUFFING:.
- Moisten dried bread slices with cold water-pile on cake racks to absorb and drain.
- 2 large packages/loaves dried bread slices.
- 1 12 - 16 ounce package Jimmy Dean "Regular" Pork Sausage.
- 2 large onions quartered.
- Turkey Heart and Liver.
- 2 eggs.
- 3/4 Tablespoon Sage.
- 1 Tablespoon Poultry Seasoning.
- Salt and Pepper.
- 1/3 cup dried parsley - crushed.
- 1/2 stick margarine-melted.
- Brown pork sausage in frying pan -breaking meat into small pieces -drain off fat -set aside.
- Place in blender, or food processor:quartered onions, turkey hear and liver cut in halves, eggs, and seasonings. Blend to liquid consistency.
- Melt margarine; set aside.
- Squeeze excess water from bread with hands and bread into bite size pieces. Place in large mixing bowl.
- Add drained pork sausage. Mix.
- Add blended ingredients and melted butter. Mix thoroughly, but lightly. DO NOT PACK.
- By handfuls, gently place stuffing into neck cavity. Do not pack - close with small poultry nails or skewers.
- Fill body cavity - loosely - DO NOT PACK! Close cavity by replacing legs into wire clamp as originally positioned.
- Tuck wings under back. Place bird, breast side up on a rack in a roasting pan - (No need to turn bird during roasting time).
- Drizzle 1/2 stick melted margarine over bird.
- Place roasting pan on lowest shelf in 300 - 325 degree oven, uncovered - do not add water. Roast 13 to 15 minutes per original unstuffed weight (usually 4 1/2 to 5 hours total).
- Wrap remaining stuffing in foil, roll edges to form pouch and refrigerate.
- After 1 - 1 1/2 hours into roasting time, juices will accumulate in pan - use for basting chest every 1/2 hour thereafter.
- After 2 hours 2 hours roasting time, add 1 large onion, chopped, to bottom of pan - they will brown and make delicious gravy. If skin is darkening too quickly, cover with a tent of foil.
- If sufficient juices aren't forming - add 1/2 cup of water when onions are browning to prevent them from burning. Add boiled neck neck and gizzard - save water used to boil them for gravy.
- After approximately 3 1/2 hours of cooking -if skin is browned satisfactorily, cover roasting pan with its cover. Be cautious to tilt cover away from yourself to allow steam to escape before further basting. Place foil pouch of extra stuffing on wire shelf along side of roasting pan.
- Roasting time is completed when leg moves freely at thigh joint when pushed - or internal temperature is 180 degrees, if roasting thermometer is used (inserted in thickest part of thigh, but not against bone) or internal stuffing registers 165 degrees.
- Remove from oven - place turkey on cookie sheet. Cover with roasting pan cover - let sit for 20 minutes before carving to allow internal juices to flow.
- GRAVY - prepare in roasting pan over medium heat.
- Remove excess fat from pan drippings. Scrape browned residue from bottom and sides of pan-slowly add mixture of 1 cup flour and 3/4 cup water - use wire whisk and blend until thickened - add neck and gizzard water (or water from cooking white potatoes) until desired consistency is obtained - Add salt and pepper to taste - strain into medium size pan, cover and reheat before serving.
- Remove dressing from neck and body cavity - place in large serving container - mix dressing from foil pouch - cover with foil to retain heat.
- Carve turkey - serve - Sit up straight, place your napkin on your lap, pass the cranberries and ENJOY!
STELLA'S TRADITIONAL TURKEY STUFFING
Traditional stuffing for an 8-person family Thanksgiving feast. Mom got up early to prepare and it was well worth it. It seemed that the stuffing always went first, which caused her to make a double batch. One in the bird, one in a glass bowl. However eating the stuffing from the bird cavity was always preferred!
Provided by Jan
Categories Side Dish Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine turkey innards, diced celery, diced carrot, and bay leaf in a pot. Season with salt and pepper and cover with water. Bring to a boil and cook for 1 hour, removing liver after 30 minutes. Remove and discard neck, tail, and bay leaf. Remove remaining innards and put with the liver to cool. Keep broth in the pot.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine bread cubes, beef, chopped celery, apple, walnuts, poultry seasoning, oregano, sage, thyme, and rosemary in a large bowl. Season with salt and pepper.
- Chop cooled innards into small pieces. Add to the bread mixture and mix until everything is evenly distributed, adding in broth mixture (including cooked celery and carrots) and oil to moisten the dressing to desired texture. Stuffing is ready to bake in the oven or stuff in the bird.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 33.7 g, Cholesterol 8.7 mg, Fat 13.5 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 432.2 mg, Sugar 5.3 g
ST. ANTHONY'S FAMOUS TURKEY DRESSING
This recipe has been used by our church for their many bazaars and also dinners. It is a favorite at Thanksgiving and Christmas time
Provided by tuttifrutti1
Categories Christmas
Time 2h15m
Yield 1 1 1/2 qt casserole
Number Of Ingredients 9
Steps:
- Mix all ingredients together except 1/2 stick of butter and add enough meat stock to keep juicy.
- Stir often.
- Bake at least 2 1/2 hours in 350 degree oven.
- Top with other 1/2 melted oleo when nearly done.
Nutrition Facts : Calories 2678.6, Fat 139.6, SaturatedFat 74.8, Cholesterol 1131.1, Sodium 6897.8, Carbohydrate 280.3, Fiber 14.9, Sugar 28.6, Protein 75.5
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