Traditional Thanksgiving Turkey Stuffing / Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Never enjoyed stuffing/dressing until the day before I got married in November 1978! My in-laws threw a big Thanksgiving Day feast (a day late) for our wedding rehearsal dinner for about 30 of us. MIL made this recipe, and it made a believer out-a me! And...29 years later, I'm still making it, and all seven of my children are stuffing/dressing lovers-in fact, I think they'd eat it for breakfast all year long if I'd make it that often! Cooking time does NOT count how long it is baked-that would depend on if you stuff the turkey or bake separately. But figure a minimum of 30 minutes if baked in a separate pan at 350. Ingredients:
1 lb ground beef (or venison, turkey, pork or italian sausage) |
1 large onion, chopped |
4 stalks celery, diced |
1 loaf whole wheat bread, 1 # size, cubed (include crust) |
1 cup butter, melted |
1/2 cup milk (optional) or 1/2 cup water (optional) |
poultry seasoning (sage, pepper, thyme, tarragon) |
salt & pepper, to taste |
Directions:
1. Fry meats (we use a combination of burger and mild Italian sausage).
2. While meat is frying, cube the bread and dump in a very large bowl; drizzle butter over bread cubes; toss cubes, then set aside.
3. When meats are browned, add onions & celery; cook until tender; then pour over bread cubes, tossing again and again until well-mixed.
4. Add water/milk ONLY if you like a wetter dressing-otherwise omit.
5. Add seasonings according to your taste, toss again.
6. Mixture can now be stuffed into the rinsed-out & salted turkey cavities (then placed immediately into oven to be roasted) - when turkey is roasted, remove stuffing with a long-handled spoon, into a nice serving dish-it will have absorbed all that wonderful turkey pan juices-oh goodness how delicious!
7. OR - spoon into a greased casserole dish, cover and bake until JUST crispy along the edges - about 45 minutes.
8. Whatever doesn't fit into the turkey, spoon into a small casserole pan and bake along with the turkey-turns out every time.
9. VARIATION #1: Sliced, fresh mushrooms when browning the meats.
10. VARIATION #2: Sprinkle some cornmeal when tossing the bread with the meat-mmmm!
11. VARIATION #3: Water chestnuts coarsely chopped or sliced-adds a nice crunchiness the kids love!
12. SUGGESTION: Unless you have a very small family - DOUBLE THE RECIPE - you won't be sorry, this is EXCELLENT when reheated the next day, too.
13. PICKY EATER OPTION: Saute onions & celery in a separate pan until transparent, then dump in the blender along with the melted butter-pour this over the bread cubes and meat. All the aroma & flavor, just no yukkies to pick out for those who hate onions or celery.
14. LEFTOVERS (if you're lucky!): reheat in the microwave.
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