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Old 08-28-2004, 09:43 AM   #1
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Dressing (stuffing) Recipe

I need a great bread dressing recipe. The flavor should be dominated by sage, but with other flavors to ballance the dressing. I cook my dressing outside the bird as the bird cooks better that way, and in a shorter time period.

I can't seem to get my dressing just right. My parents, and grandparents had it down but cooked the same way that I generally do, without a recipe.

I'm looking for moist, but not gooey results. I prefer to use turkey broth, and giblets to add flavor depth.

Any and all help would be appreciated.

Seeeeeya; Goodweed of the North

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Old 08-28-2004, 11:21 AM   #2
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I've never really measured anything, so I don't know how much help this will be, but first I saute a large chopped onion and a few ribs of celery, also chopped, in a stick of butter. I sprinkle liberal amounts of poultry seasoning over a big bowl of bread cubes (you could add more sage if you wanted to). Then I pour the onions and celery over the bread crumbs and toss. Slowly add your broth to this, tossing as you go. When it is the desired moistness, taste it to see if you need more poultry seasoning or sage. Finally, carefully stir in a nice big glob of prepared yellow mustard. The mustard really adds something to it. :) Hmmm, I have a chicken defrosting and hadn't decided yet what to do with it. I think I know now what we are having for supper tonight! lol

:) Barbara
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Old 08-28-2004, 06:51 PM   #3
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Thanks. I'll definitely try the blob of mustard in my next batch.

Seeeeeya; Goodweed of the North
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Old 08-29-2004, 01:16 PM   #4
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Hey Goodweed...I used to use dried bread cubes and crumbs, but I now use fresh. I do the onion and poultry seasoning thing, but I use milk in mine. Never fails us. Not sure how you like yours, but we like ours glommed together. Then the next day you can cut a slice to put in your turkey sandwich...mmmmmmmmmmmm.

Sorry, got sidetracked there. The fresh bread definitely is moister. Good luck.
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Old 08-29-2004, 01:53 PM   #5
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Yeah, I use either dry or fresh, whichever I have. Whenever I have a loaf of bread that isn't going to be used right away, I freeze it. I often use that for dressing (frozen bread also makes the best French toast). You don't have to go to the expense of buying the cubes made for dressing, as regular bread works great and just takes a minute to cut into cubes.

:) Barbara
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Old 08-29-2004, 02:01 PM   #6
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What all ahve you been putting in yours?

Mine is pretty simple.

Don't measure a whole lot, so here is what I do. You can adjust it as needed.

Bake cake of corn bread in large cast iron skillet. Bake 1 sheet (10 x 13 1/2) of biscuits These can be baked the day before.

Crumble cornbread and biscuits together.

Add 1-2 enevolpes of dry onion soup.

Add sage to taste.

Add turkey/chicken broth to moisten mixture. Moisten enough so that it still holds together, yet not too dry when baked.

Place in casserole disk and bake until brown.

You can bake it with other items in the oven at any temperture, just adjust time according to temperture.
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Old 09-03-2004, 11:22 AM   #7
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Goodweed-I have a great recipe for stuffing which is made in a loaf pan and can be made 24 hours ahead. See below-I hope this helps! :D
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Old 09-03-2004, 11:54 AM   #8
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i use dried white bread
fry a pound of bacon
sautee celery and onion
seasonings are accent pepper sage and poultry seasoning
some butter and water
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Old 09-03-2004, 07:23 PM   #9
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Try adding some chopped apples or raisins to your stuffing.
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Old 09-05-2004, 01:35 AM   #10
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Wasabi Woman;

I've not said this to you and I need to. Your posts impress me, and I'm a hard guy to impress. Along with a couple other ideas, I'm definitely going to give your dressing recipe a try.

I'm also going to try cooing it on the Webber Covered Grill, with some Maple chunks. This shoud be a perfect accompanyment to my smoked turkey as well. Thanks.

And thanks to the rest of you. I make my dressing like most of you. Sometimes it's good, sometimes too strong, sometimes not strong enough. That's why I wanted the recipe. Unlike sauces, you can't adjust the mx after it's begun to cook. I can't use the tried and true taste and modify technique.

Again, there are some great ideas her that I can use to modify my dressings.

Seeeeeya; Goodweed of the North
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