It's that time of year again. This is my family's favorite
and as close to a recipe as it gets:


1 pkg. Pepperidge Farm seasoned bread crumbs
1 pkg. Jimmy Dean hot sausage
1/4 c. butter
1/2 to 1 lb. mushrooms, sliced
1 lge. onion, diced
2-3 celery stalks, chopped
1 or 2 sweet-tart apples, peeled and diced
1 cup pecans (nicer if toasted)
chicken broth as needed
Bell's seasoning or other poultry seasoning to taste
ground black pepper
(My sister in law adds oysters to this but
my family prefers it without. You could also
add dried fruit--apricots, prunes, golden raisins,
etc. which have been soaked to plump up.)

Sauté sausage, drain and set aside.
Melt butter (or use sausage fat if you prefer) in a skillet,
sauté mushrooms, onion and celery till tender. Add to crumbs and
sausage with apples, and pecans with enough broth to moisten. Add
poultry seasoning, salt and pepper to taste. Pack lightly into a
greased casserole. Refrigerate until ready to bake.

gloria p

Gloria P wrote:

> It's that time of year again. This is my family's favorite
> and as close to a recipe as it gets:
>
>
> 1 pkg. Pepperidge Farm seasoned bread crumbs
> 1 pkg. Jimmy Dean hot sausage
> 1/4 c. butter
> 1/2 to 1 lb. mushrooms, sliced
> 1 lge. onion, diced
> 2-3 celery stalks, chopped
> 1 or 2 sweet-tart apples, peeled and diced
> 1 cup pecans (nicer if toasted)
> chicken broth as needed
> Bell's seasoning or other poultry seasoning to taste
> ground black pepper
> (My sister in law adds oysters to this but
> my family prefers it without. You could also
> add dried fruit--apricots, prunes, golden raisins,
> etc. which have been soaked to plump up.)
>
> Sauté sausage, drain and set aside.
> Melt butter (or use sausage fat if you prefer) in a skillet,
> sauté mushrooms, onion and celery till tender. Add to crumbs and
> sausage with apples, and pecans with enough broth to moisten. Add
> poultry seasoning, salt and pepper to taste. Pack lightly into a
> greased casserole. Refrigerate until ready to bake.

I'd be hard pressed to give exact proportions, because I pretty much
just wing it based on the size of the bird.

My turkey stuffing includes:

white and wheat sandwich bread, 50/50, dried out in a low oven
chopped celery
chopped onion
sliced mushrooms
garlic
butter
salt
pepper (white & black)
sage
majoram
thyme
chicken broth
eggs

The day before, lay out the sliced bread to dry on the racks in the
oven. Dried out is what we're going for here, not necessarily toasted,
so usually I don't even turn the oven on. And don't forget to brush the
crumbs out of there before turning the oven on to the roast the turkey,
unless you enjoy listening to the smoke alarm.

Sautee the celery, onions, mushrooms and garlic in plenty of butter in a
dutch oven-sized pot. Cook until tender. Season with salt, peppers,
sage, majoram and thyme. Allow to cool until you can touch it without
burning yourself.

Crumble the dried bread into the sauteed veggies. Moosh it around with
your (clean) hands. Add chicken broth to reach desired consistency.
Taste. Adjust seasonings, if necessary.

Stir in beaten egg as binder. How many varies with the size of the batch.

Stuff body and neck cavities. Pile stuffing along the ledge formed
where the wings lay against the body (keeps them really nice and moist).
If you've still got stuffing left, pile it along the ledge formed
where the legs meet the body. Anything left after that goes into a
casserole dish to bake separately.

I try to get as much of the stuffing in, on or around the bird as
possible because it tastes so much better than the stuff baked
separately, because it soaks up pan juices during basting, and gets
crunchy on the outside as well.

And, as I mentioned, it keeps the wings from drying out during the
cooking period, especially on a large bird. When we host combined
family Thanksgiving dinners I'm always a little worried that things are
going to go all "cage match". In my family, my mother always claimed
both wings. In my husband's, it was his older sister. Now they have to
settle for one each, supplemented with dark meat from the legs. But my
husband, the designated carver, placates them with extra portions of
crispy skin so it's never come down to "butter knives at 40 paces".

Nobody will admit to liking the tail, and yet it's never found among the
leftovers. We have a stealthy turkey ass bandit in our family.

And yeah, I make redneck rolls (brown-n-serve) because everybody likes
them. And I do both sweet potatoes (roasted then mashed) and garlic
mashed lumpy white potatoes. And in addition to the traditional
cranberry relish (which none of the kids like), I make homemade cinnamon
apple sauce, or cherry nectarine sauce (snipped dried nectarines,
simmered with unsweetened red pie cherries and brown sugar. And of
course, the gravy. I usually also do fresh steamed green beans topped
with a mix of finely chopped sauteed red onion, mushroom and crumbled
bacon, with balsamic vinegar and pepper.

And of course, pies - pumpkin and cherry, usually, and something chocolate.

In article >,
Gloria P > wrote:

> It's that time of year again. This is my family's favorite
> and as close to a recipe as it gets:
>

Sounds simple.

I quit doing bread dressings for a couple of reasons, one of which is a
wheat sensitivity. I now do a wild rice dressing using usually a mix of
red and brown rice cooked in turkey stock.

I also add finely sliced carrots (only one!), chopped celery, sliced
mushrooms, chopped onion, granulated garlic (fresh does not agree with
me anymore for some reason), fresh herbs from my herb garden or the
store to include basil, thyme, sage and mexican oregano.

Oh, and a little salt free lemon pepper. <g>

I don't stuff the bird (hence the use of turkey stock to cook the
stuffing) and cook it separately in the pressure cooker.

Serve with turkey giblet gravy.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

> And yeah, I make redneck rolls (brown-n-serve) because everybody likes

Try those little Pepperidge Farm finger rolls (already baked - single
layer in a foil pan, in a plastic bag, in the bread aisle. Warm them
up (I take them out of the plastic, and wrap the whole thing in foil,
and put them in the oven alongside whatever else is still baking in
there.) So good it will make you slap your momma.

I still don't get the reasoning for eggs in dressing. If there was
ever a side dish that didn't need an extra "binder," it's dressing (or
stuffing). Still, each to own, and all that...it's just not my thing.

N.

"Gloria P" > wrote in message
...
> It's that time of year again. This is my family's favorite
> and as close to a recipe as it gets:
>
>
> 1 pkg. Pepperidge Farm seasoned bread crumbs
> 1 pkg. Jimmy Dean hot sausage
> 1/4 c. butter
> 1/2 to 1 lb. mushrooms, sliced
> 1 lge. onion, diced
> 2-3 celery stalks, chopped
> 1 or 2 sweet-tart apples, peeled and diced
> 1 cup pecans (nicer if toasted)
> chicken broth as needed
> Bell's seasoning or other poultry seasoning to taste
> ground black pepper
> (My sister in law adds oysters to this but
> my family prefers it without. You could also
> add dried fruit--apricots, prunes, golden raisins,
> etc. which have been soaked to plump up.)

My favorite dressing has similarities to yours. I use unseasoned bread
cubes; toasted walnuts from the orchard of my uncle, the walnut magnate;
fresh sage from a plant i've been growing since about 1989; dried thyme; and
dried cranberries - in addition to all the other things you mention. Oh
yeah, and a healthy dose of port :-) The crowd loves it.

TammyM

On Nov 6, 9:47*am, Gloria P > wrote:
> It's that time of year again. *This is my family's favorite
> and as close to a recipe as it gets:
>
> 1 pkg. Pepperidge Farm seasoned bread crumbs
> 1 pkg. Jimmy Dean hot sausage
> 1/4 c. butter
> 1/2 to 1 lb. mushrooms, sliced
> 1 lge. onion, diced
> 2-3 celery stalks, chopped
> 1 or 2 sweet-tart apples, peeled and diced
> 1 cup pecans *(nicer if toasted)
> chicken broth as needed
> Bell's seasoning or other poultry seasoning to taste
> ground black pepper
> (My sister in law adds oysters to this but
> my family prefers it without. *You could also
> add dried fruit--apricots, prunes, golden raisins,
> etc. which have been soaked to plump up.)
>
> Sauté sausage, drain and set aside.
> Melt butter (or use sausage fat if you prefer) in a skillet,
> sauté mushrooms, onion and celery till tender. *Add to crumbs and
> sausage with apples, and pecans with enough broth to moisten. *Add
> poultry seasoning, salt and pepper to taste. *Pack lightly into a
> greased casserole. *Refrigerate until ready to bake.
>
> gloria p

I ordered Penzey's Poultry seasoning, and I really like it in
stuffing. Different than McCormicks, fer sure!

Nancy2 wrote:

> > And yeah, I make redneck rolls (brown-n-serve) because everybody likes
>
> Try those little Pepperidge Farm finger rolls (already baked - single
> layer in a foil pan, in a plastic bag, in the bread aisle. Warm them
> up (I take them out of the plastic, and wrap the whole thing in foil,
> and put them in the oven alongside whatever else is still baking in
> there.) So good it will make you slap your momma.


They are good...


> I still don't get the reasoning for eggs in dressing. If there was
> ever a side dish that didn't need an extra "binder," it's dressing (or
> stuffing). Still, each to own, and all that...it's just not my thing.
>


Many years ago when I first made Paul Prudhomme's Cajun Cornbread Dressing
recipe I addes some extra eggs, thinking, "What the heck, more is better,
right?". It was good, but man, it was so dense and heavy you could have
used it for paving stones, lol. I lightened up on the hen fruit after
that...

Cornbread dressing is still my fave, baked in the oven aside from the
turkey. And it's good along with pork or chicken or ham, too...


--
Best
Greg

"Gloria P" > wrote in message
...
> It's that time of year again. This is my family's favorite
> and as close to a recipe as it gets:
>
>

<Wonderful recipe snipped>

> gloria p

I prefer using the Mrs. Cubbison's seasoned.stuffing.

Onion & celery per the package directions
A batch of sage sausage sautéed.
Then an equal amount to the Onion & celery of diced granny smith apple
A large handful of dried cranberries reconstituted in sherry in the nuker.
Butter to the package directions
Home made broth from the neck & gizzards with onion celery & carrot again
per package directions.

Oh yes - I do not sauté the onions & celery.

I usually make a large batch one half to stuff the bird and the other half
to bake.

I much prefer the stuffing from inside the bird.

Dimitri

Nancy2 wrote:
>>And yeah, I make redneck rolls (brown-n-serve) because everybody likes
>
>
> Try those little Pepperidge Farm finger rolls (already baked - single
> layer in a foil pan, in a plastic bag, in the bread aisle. Warm them
> up (I take them out of the plastic, and wrap the whole thing in foil,
> and put them in the oven alongside whatever else is still baking in
> there.) So good it will make you slap your momma.
>
> I still don't get the reasoning for eggs in dressing. If there was
> ever a side dish that didn't need an extra "binder," it's dressing (or
> stuffing). Still, each to own, and all that...it's just not my thing.
>
> N.

I use them because that's the way I learned from my great grandma. And
when I experimented with leaving them out I was disappointed with the
texture. In my family dressing is s'posed to be nice and dense. That
way the next morning you can cut off a slice and fry it up in some
butter for breakfast.

Gloria wrote:

> It's that time of year again. This is my family's favorite
> and as close to a recipe as it gets:
>
>
> 1 pkg. Pepperidge Farm seasoned bread crumbs
> 1 pkg. Jimmy Dean hot sausage
> 1/4 c. butter
> 1/2 to 1 lb. mushrooms, sliced
> 1 lge. onion, diced
> 2-3 celery stalks, chopped
> 1 or 2 sweet-tart apples, peeled and diced
> 1 cup pecans (nicer if toasted)
> chicken broth as needed
> Bell's seasoning or other poultry seasoning to taste
> ground black pepper
> (My sister in law adds oysters to this but
> my family prefers it without. You could also
> add dried fruit--apricots, prunes, golden raisins,
> etc. which have been soaked to plump up.)
>
> Sauté sausage, drain and set aside.
> Melt butter (or use sausage fat if you prefer) in a skillet,
> sauté mushrooms, onion and celery till tender. Add to crumbs and sausage
> with apples, and pecans with enough broth to moisten. Add poultry
> seasoning, salt and pepper to taste. Pack lightly into a
> greased casserole. Refrigerate until ready to bake.


I heartily endorse this recipe. I modify it only slightly, using part bread
crumbs and part cornbread. I also soak currants in plum wine and add them.
But this is a wonderful stuffing, and I'm glad Gloria posted it back when I
first got it from this group.

Bob

In article >,
Kathleen > wrote:

> Nancy2 wrote:
> >>And yeah, I make redneck rolls (brown-n-serve) because everybody likes
> >
> >
> > Try those little Pepperidge Farm finger rolls (already baked - single
> > layer in a foil pan, in a plastic bag, in the bread aisle. Warm them
> > up (I take them out of the plastic, and wrap the whole thing in foil,
> > and put them in the oven alongside whatever else is still baking in
> > there.) So good it will make you slap your momma.
> >
> > I still don't get the reasoning for eggs in dressing. If there was
> > ever a side dish that didn't need an extra "binder," it's dressing (or
> > stuffing). Still, each to own, and all that...it's just not my thing.
> >
> > N.
>
> I use them because that's the way I learned from my great grandma. And
> when I experimented with leaving them out I was disappointed with the
> texture. In my family dressing is s'posed to be nice and dense. That
> way the next morning you can cut off a slice and fry it up in some
> butter for breakfast.

Or add it to your turkey sandwich...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Kathleen wrote:

> Nancy2 wrote:
> > > And yeah, I make redneck rolls (brown-n-serve) because everybody
> > > likes
> >
> >
> > Try those little Pepperidge Farm finger rolls (already baked -
> > single layer in a foil pan, in a plastic bag, in the bread aisle.
> > Warm them up (I take them out of the plastic, and wrap the whole
> > thing in foil, and put them in the oven alongside whatever else is
> > still baking in there.) So good it will make you slap your momma.
> >
> > I still don't get the reasoning for eggs in dressing. If there was
> > ever a side dish that didn't need an extra "binder," it's dressing
> > (or stuffing). Still, each to own, and all that...it's just not my
> > thing.
> >
> > N.
>
> I use them because that's the way I learned from my great grandma.
> And when I experimented with leaving them out I was disappointed with
> the texture. In my family dressing is s'posed to be nice and dense.
> That way the next morning you can cut off a slice and fry it up in
> some butter for breakfast.

I put eggs in dressing as well.

Mine is:

Wheat and white bread
Pork sausage
Celery
Leeks
Mushrooms (usually, sometimes not)
Toasted pecans (keep away from guests or they'll never make it)
Eggs
Fresh thyme, rosemary, sage (I get the packs at the store)
Turkey broth (from the neck and giblets)


We never stuff the bird, so this is cooked in a wide baking pan so it
can get browned up and crispy on top.





Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> Kathleen wrote:
>
>
>>Nancy2 wrote:
>>
>>>>And yeah, I make redneck rolls (brown-n-serve) because everybody
>>>>likes
>>>
>>>
>>>Try those little Pepperidge Farm finger rolls (already baked -
>>>single layer in a foil pan, in a plastic bag, in the bread aisle.
>>>Warm them up (I take them out of the plastic, and wrap the whole
>>>thing in foil, and put them in the oven alongside whatever else is
>>>still baking in there.) So good it will make you slap your momma.
>>>
>>>I still don't get the reasoning for eggs in dressing. If there was
>>>ever a side dish that didn't need an extra "binder," it's dressing
>>>(or stuffing). Still, each to own, and all that...it's just not my
>>>thing.
>>>
>>>N.
>>
>>I use them because that's the way I learned from my great grandma.
>>And when I experimented with leaving them out I was disappointed with
>>the texture. In my family dressing is s'posed to be nice and dense.
>>That way the next morning you can cut off a slice and fry it up in
>>some butter for breakfast.
>
>
> I put eggs in dressing as well.
>
> Mine is:
>
> Wheat and white bread
> Pork sausage
> Celery
> Leeks
> Mushrooms (usually, sometimes not)
> Toasted pecans (keep away from guests or they'll never make it)
> Eggs
> Fresh thyme, rosemary, sage (I get the packs at the store)
> Turkey broth (from the neck and giblets)
>
>
> We never stuff the bird, so this is cooked in a wide baking pan so it
> can get browned up and crispy on top.

Try piling some of it along one of the wings. Compare the taste and
texture of the wing dressing and its wing against the taste and texture
of the non-dressinged wing and the dressing baked separately

In article >,
Kathleen > wrote:


>
> I'd be hard pressed to give exact proportions, because I pretty much
> just wing it based on the size of the bird.

Pun intended???
>
> My turkey stuffing includes:
>
> white and wheat sandwich bread, 50/50, dried out in a low oven
> chopped celery
> chopped onion
> sliced mushrooms
> garlic
> butter
> salt
> pepper (white & black)
> sage
> majoram
> thyme
> chicken broth
> eggs
>
> The day before, lay out the sliced bread to dry on the racks in the
> oven. Dried out is what we're going for here, not necessarily toasted,
> so usually I don't even turn the oven on. And don't forget to brush the
> crumbs out of there before turning the oven on to the roast the turkey,
> unless you enjoy listening to the smoke alarm.
>
> Sautee the celery, onions, mushrooms and garlic in plenty of butter in a
> dutch oven-sized pot. Cook until tender. Season with salt, peppers,
> sage, majoram and thyme. Allow to cool until you can touch it without
> burning yourself.
>
> Crumble the dried bread into the sauteed veggies. Moosh it around with
> your (clean) hands. Add chicken broth to reach desired consistency.
> Taste. Adjust seasonings, if necessary.
>
> Stir in beaten egg as binder. How many varies with the size of the batch.
>
This looks similar to my "Simon & Garfunkel" dressing. I don't use it
to stuff the turkey, though.

Cindy

--
C.J. Fuller

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