Dressing
With the post about Thanksgiving turkey, I began to think about dressing. So I am wondering how everyone makes theirs. I know the recipes vary with regions and families. I make mine like my Mom d...
Forum Discussion
Turkey Dressing
Depending on the size of the bird, 1 ½ to 2 pounds of cheap bread cubed into ½ inch pieces. Put the cubes into a paper bag several days before use. Shake up the bag twice a day to dry them out.
1 pound of a good tasting breakfast sausage in a tube
2 medium onions medium chopped
1 cup celery fine sliced from the leafy end
1cup parsley fine sliced from the bunch
2 cloves of garlic minced
For the gravy:
2 quart pot of water with salt added and a clove of garlic.
Place into the pot the neck, heart, gizzards and liver.
Bring to a boil and then simmer till turkey is done.
After the boil, in say three minutes, remove the heart and
liver. Let cool, then mince them so they can be added to the
other items in the frying pan below.
In the Frying Pan:
Cook the sausage in a large frying pan until half done. Then add the items under the sausage listed above. Add in the heart & liver. Cook till the onions are translucent. Mix well, then add sage, rosemary, thyme, hickory smoked salt and white pepper. Then mix well again. Adjust ingredients by smell after a short simmer.
The Dressing:
Pour the bread into a large bowl. Then fold in the stuff from the frying pan. Mix well and stuff the bird after below;
Olive oil the inside & out side of the bird. Garlic salt & pepper the inside & outside of the bird, then stuff it.
Per my Dad, cook any bird till the drumstick joint pops with minimal twisting.
Depending on the size of the bird, 1 ½ to 2 pounds of cheap bread cubed into ½ inch pieces. Put the cubes into a paper bag several days before use. Shake up the bag twice a day to dry them out.
1 pound of a good tasting breakfast sausage in a tube
2 medium onions medium chopped
1 cup celery fine sliced from the leafy end
1cup parsley fine sliced from the bunch
2 cloves of garlic minced
For the gravy:
2 quart pot of water with salt added and a clove of garlic.
Place into the pot the neck, heart, gizzards and liver.
Bring to a boil and then simmer till turkey is done.
After the boil, in say three minutes, remove the heart and
liver. Let cool, then mince them so they can be added to the
other items in the frying pan below.
In the Frying Pan:
Cook the sausage in a large frying pan until half done. Then add the items under the sausage listed above. Add in the heart & liver. Cook till the onions are translucent. Mix well, then add sage, rosemary, thyme, hickory smoked salt and white pepper. Then mix well again. Adjust ingredients by smell after a short simmer.
The Dressing:
Pour the bread into a large bowl. Then fold in the stuff from the frying pan. Mix well and stuff the bird after below;
Olive oil the inside & out side of the bird. Garlic salt & pepper the inside & outside of the bird, then stuff it.
Per my Dad, cook any bird till the drumstick joint pops with minimal twisting.
