Originally Posted by Cheryl J
Just wondering...how do you make your stuffing/dressing? I've browsed through so many variations and always come back to my own simple recipe, as it's what my small family likes.
I start simmering the giblets (except the liver) as soon as I can pull them out of the turkey, even if they're still a little frozen. Meanwhile, lots of chopped celery and onions sautéed in butter, mix with Mrs. Cubbisons
, add some pre-made turkey broth and set aside. When the giblets are done, I chop them finely and add to the dressing, and mix in some of the giblet broth. I put it all into a casserole dish, add bake on high heat so there is a crispy crust on top of the dressing.
How do you do your dressing? Do you stuff or have your dressing separately?
Tomorrow is our Thanksgiving pot-luck at church (after the meetings) and I was responsible to male the turkey. I get the job every year because the bird comes out super tender and juicy. Another party was responsible for dressing. But I can't make turkey with dressing. The birds came out just how I wanted them too. In addition, I just made the best stuffing I've ever made. Now that's not usually saying much for most people, because stuffing is supposed to be easy to make. It's not for me. I've had problems making a proper bread dressing for years. But this turned out really good. Here's how I made it.
12 slices whole wheat bread, cubed and dried in oven
2 lbs. breakfast sausage, Lighlty browned and drained
1 1/2 tsp. dried sage
2 stalks dark green celery, sliced into thick slices
1 large yellow onion, chopped rustic
3 turkey drumsticks
giblets and livers from two turkeys
1 1/2 tsp. salt
2 tsp. black pepper, ground
Place the giblets, livers, and drumsticks into the pressure cooker, with enough water to fill 2/3rds full. Add 1 tsp. ground sage and 1 tsp. salt. Cover and cook under pressure for 30 minutes.
Combine the bread cubes, celery, onion, and sausage in a large bowl. Add pepper and sprinkle in ground sage. When the PC is removed from the heat, and the lid has been removed, take out the drumsticks, livers, and giblets. Set in a bowl to cool. Add 1/4 cup of the broth to the mixing bowl and fold all ingredients together to moisten. Add more broth if needed.
Remove the meat from the bones, and chop together with the livers and giblets. Add to the mixing bowl and fold in. Place all of this into a casserole dish and cover with aluminum foil. Bake in 350' oven for 45 minutes. Remove and serve.
I now, officially have made good bread dressing, with all of the right flavors. It's a relief to finally succeed with my dressing.
Seeeeeya; Chief Longwind of the North