Guest Author - Deborah Adams
Whether you call it stuffing, dressing or forcemeat it’s all good. There are as many opinions on how it should be served as there are recipes to make it so I’ve hit the highlights and you have time to experiment and find your perfect combination before the next holiday so Happy Cooking!
Dressing comes in many different forms but the basic ingredient is rice or bread of some sort and then a variety of other ingredients. Some of the ingredients that vary widely include oysters, sausage, onion, celery, eggs, nuts, herbs, fruits and more. I’ve had dressing from the inside cavity of a bird, a pan and a crock pot so it’s everyone’s personal preference how you serve it up.
Here are some great recipes you can try at home before the holidays so you’ll know what you want to serve when guests are at the table.
Traditional Old-Fashioned Dressing
1 lg turkey cooked as directed (save broth)
1 - 9 x 13 in. pan of biscuits,
1 loaf bread
3 c. chopped onion,
2 c. chopped celery,
1 doz. eggs boiled & chopped,
1 lb. butter, melted,
sage to taste (I use about 3 Tbsp.)
Salt & Pepper to taste.
1 1/2 c. chopped pecans if desired
Saute' onion & celery in butter until tender.
In lg. roasting pan combine cornbread, biscuits & white bread all crumbled.
Add butter, celery, onion, pecans & seasonings.
Pour in saved turkey broth adding canned chicken broth to slightly soupy consistency.
Add chopped eggs.
Cover & bake in 400º F. oven for 1 hour.
Uncover and bake 30 - 40 more minutes.
This will thicken as it cools slightly.
Make giblet gravy and enjoy! YUM
Cornbread & Sausage Dressing
1 1/2 - 2 lbs pork sausage
5 green onions (sliced)
1 tsp. crushed garlic
1 bell pepper chopped
1 - 2 celery stocks (chopped)
2 c. chicken broth
2 eggs, beaten
Poultry seasoning/salt & pepper
1 1/4 c. all-purpose flour
3/4 c. corn meal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. vegetable oil
1 egg, beaten
Start sausage cooking and saute onions and pepper with it.
Make the cornbread by combining dry ingredients. Stir in oil, milk, egg and mix until moistened. Pour into 9 inch pan.
Bake at 400º F. 20 minutes or until done.
Crumble cornbread into baking pan. Add in remaining ingredients and mix well. Bake at 350º F. for 30 - 35 minutes or until browned on top.
2 oz unsalted butter
6 generous cups bread cubes, preferably French or Italian, crusts removed
1 large onion, diced
4 oz fresh or jarred oysters
1 cup chicken or turkey stock
1 bay leaf
1 Tbsp dried parsley
1 tsp celery salt
1 egg, beaten
Preheat oven to 350F. Spread bread cubes on a flat baking sheet and toast for five minutes on each side.
Meanwhile, drain, rinse and pay dry oysters, then chop into ½” pieces.
In a large skillet, melt butter on medium heat. Add in diced onion and sauté until translucent.
Add chicken stock and bay leaf to onions and continue to simmer for 10 minutes until broth has started reducing. Add chopped raw oysters to skillet during the last five minutes, stirring once to ensure even cooking.
Remove bay leaf from skillet. In large bowl, combine oyster broth mix to toasted bread crumbs. Stir in parsley, celery salt and black pepper. Add in beaten egg and still well until thoroughly coated.
Pour into a 9x9” baking dish, cover and bake for 30 minutes. Remove cover and bake an additional 10-15 minutes until top begins to brown.