It's almost turkey time again, so I want to share this great dressing recipe with you. It is easy, flavorful, and comes out perfect every time. Don't let the fact that it has Stove Top in it fool you, this tastes nothing like Stove Top. It tastes like the dressing that Grandma use to make, maybe even better.
This makes a 9x13 inch pan and is great to take to family gatherings, but it is so good, I make it often for just my immediate family by cutting the ingredients in half and baking it in a 9 inch square pan. Bake time and temperature are the same.
Cook the onion and celery in the butter, remove from heat. Stir in the soup, then the broth and sage until well blended. Stir in the Stove Top, then the toast. Spread in lightly greased 9 X 13 inch pan and bake for 30 to 40 minutes, until lightly browned.
Note: If you can't find both herb and sage Stove Top, you can use 2 herb or 2 sage, but it's best with one of each.
By Fortunately from Illinois
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This has been handed down for years I just love it. My husband and I and the neighbor ate a 12 inch skilletful the night before Thanksgiving, right off the stove and 3 forks.
This is a dish that only has three ingredients. The creamed corn is what makes it sweet! Excellent when paired with cranberry sauce.
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I need a new receipe for Thanksgiving stuffing!
I get rave reviews every time I make this stuffing.
Apple-Sausage Stuffing, Pennsylvania Dutch Style
Makes enough stuffing for a 10-12 pound turkey.
1 lb. sausage (links)
1 cup diced bacon
1 large onion, chopped
1 cup chopped celery
1/2 lb. mushrooms, sliced
2 apples, cored and diced
1 cup chopped parsley
1 tsp. sage
1 tsp thyme
1 one-pound loaf firm-type white bread, cut into 1- inch cubes
2 cups chicken broth (canned is fine)
salt & pepper to taste
In a large skillet, fry sausage and bacon until crisp and brown. Remove sausages and cut into 1-inch pieces. Replace in skillet and add onion, celery, mushrooms, apples, parsley and herbs. Saute, stirring occasionally, for 5 minutes. Stir in bread cubes and add chicken broth. Season to taste with salt and pepper. Pour mixture into a bowl, cover and cool. Sprinkle turkey inside and out with salt and pepper. Stuff turkey with this mixture just before placing it in the oven. Stuff body and neck cavities. Sew or skewer openings, tie legs together and turn wings under body if desired. (I never do any of these things. 8^) Place on a rack in a roasting pan and roast at 350 degrees F. for 20 minutes to the pound. If you don't want to stuff, put stuffing into a well-greased 2-quart casserole and place in oven with turkey for the last hour of cooking time.
Cornbread Dressing (my version)
a few days ahead, bake a recipe of cornbread using:
1 c yellow cornmeal
1c flour
1 TBS baking powder
1 tsp salt
Bake in an 8 inch greased pan at 400 till golden brown, about 20-25 mins.
If you can stand to leave the cornbread till then, crumble and air dry for at least 24-48 hours. This makes about 3 cups cornmeal crumbs. While you are at it, cube the same amount of white and/or brown bread and let it stand to get stale, too.
When you are ready to make the dressing, combine the breads in a large bowl and add:
1c chopped onion
1 c chopped celery
1 TBS minced garlic
1/2 or more grated carrot (this is important and keeps the dressing moist)
about 3 TBS minced pepperoni
1 TBS poultry seasoning
2 TBS dry parsley
1 tsp salt
1/2 tsp pepper
1/2-1 stick butter or margarine
1 can chicken broth
I never stuff a turkey. It takes longer to cook the turkey, and it is just not that safe. This is a very flavorful dressing that will bake up nicely in a casserole dish. Bake, covered 1/2 hour at 350, and then uncover for another 15 minutes to make a nice crunchy top.
Here's a simple stuffing that always gets rave reviews. No one can tell it's not homemade!
Make a stock out of the turkey neck, giblets, liver, onions, celery, seasoning to taste and water. Slowly simmer all day the day before turkey day. Chop meats and use this stock instead of water or broth in the stuffing directions. We use Stove Top Cornbread or Chicken. I also add a couple chopped boiled eggs and bake till golden brown on top.
Hope this helps!
I need a stuffing receipe without sage or to know how to replace the sage with another spice.I live in East Africa and I can not find any sage. HELP!!
Cornbread Dressing (my version)
3 c cornmeal
1 tsp salt
combine the above in a medium bowl add:
1 1/2- 2 c milk
1 egg
Stir till just moistened.
Heat 1/4 c oil in skillet till hot Add bread into skillet
Bake in an 8 inch greased pan at 400 till golden brown, about 20-25 mins.
This makes about 3 cups cornmeal crumbs.
In saucepan combine
1 c chopped onion
1 c chopped celery
1 tablespoon poultry seasoning
1tsp Italian Seasoning
1 tsp salt
1/4 stick -butter or margarine
2 can chicken broth
Heat till boil one minute then cook on medium heat 5 minutes more
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When you are ready to make the dressing, combine the breads in a large bowl and add sauce pan ingredients til very moist.
Put on top like gravy 2 (10.75 ounce) cans of condensed cream of chicken soup Put back in oven at 275*F for 30 minutes.
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I am not a good cook but I love Thanksgiving dressing. I would like to request a recipe for what I believe is called cornbread dressing.
