Old time dressing for Thanksgiving

Re:Old time dressing for Thanksgiving (fabulousoyster)

Fri, 07 Dec 2012 22:20:37 GMT

I love a hamburger stuffing, I like it better than sausage. Throw in some chestnuts and currants, its do die for! And I use a egg challah bread (not water challah). Great stuff.....

Re:Old time dressing for Thanksgiving (CajunKing)

Tue, 20 Nov 2012 17:46:38 GMT

My German Grandfather's recipe is:

Dried Bread
bulk ground sage sausage
celery
onions
stock
eggs
"dressing" seasoning (poultry seasoning)

Large bowl mix all by hand until moist and gloppy
stuff some in the bird, the rest in a pan

It is the ONLY thing I have written in his hand writing :-(
He never browned the sausage ahead of time or sauteed the onions celery. It always comes out moist and delicious.
Heck he would even taste it raw to check for seasoning

Re:Old time dressing for Thanksgiving (BelleReve)

Fri, 16 Nov 2012 16:23:10 GMT

Looks good, I would just add some chopped pecans for texture.

Re:Old time dressing for Thanksgiving (Rusty246)

Fri, 16 Nov 2012 15:10:36 GMT

ann peeples

Oh, and I never use supermarket bread stuffing-I save the ends of bread, an extra roll, etc..for my stuffing.Thats howMom taught me.....

Me either. I buy the cheapest loaf of white bread, spread it out in my roaster and let it sit out over night and get stale. That's how my Mom taught me, no Pepperidge Farm.

Re:Old time dressing for Thanksgiving (buffy1711)

Fri, 16 Nov 2012 14:40:05 GMT

I use toasted white bread and cornbread. Bob Evans sage sausage. Sauté onions and celery in butter (extra flavor). Lots of sage and chicken broth. The stuffing in the turkey is always the best!,

Re:Old time dressing for Thanksgiving (ann peeples)

Fri, 16 Nov 2012 12:06:25 GMT

Oh, and I never use supermarket bread stuffing-I save the ends of bread, an extra roll, etc..for my stuffing.Thats howMom taught me.....

Re:Old time dressing for Thanksgiving (SeamusD)

Fri, 16 Nov 2012 09:11:49 GMT

3 Olives

SeamusD

Twinwillow

I never ate a dressing I didn't like.

I have, just one I can think of though. If it has oysters in it, I'll definitely pass.

You must not like oysters. My kids (24, 20, & 18) are already complaining that we're going to visit the inlaws and there won't be oyster stuffing or dressing.

I most definitely do not like oysters! I really want to because they look good to me, I just can't stomach them.

We usually just do regular dressing, but I might try a pan of the dressing above this year also. Couldn't hurt!

Re:Old time dressing for Thanksgiving (bartl)

Fri, 16 Nov 2012 08:17:30 GMT

I haven't made a turkey in a number of years, but I always made double stuffing, put as much in the turkey as I could without overstuffing it, made the rest in the oven, then mixed them together. Supermarket bread crumbs (Arnold/Pepperidge Farm/etc), broth from the neck and giblets, and celery & onions fried in the turkey fat. When I got married, my new family liked sausage stuffing, so I fried & drained the sausage meat, reserving a little fat, which I added to the turkey fat before browning the celery & onions.

(Never pre-basted) Turkey was tented, started at 450 degrees, brought down to 350, and the tent removed and the oven brought back up to 450 for the last half hour or so. I never could understand those who said that you could not make a good stuffed turkey.

Bart

Re:Old time dressing for Thanksgiving (ann peeples)

Thu, 15 Nov 2012 19:06:42 GMT

I simmer the giblets, along with celery leaves and a chunk of onion, in water for awhile.Thats what I use to both baste the turkey and add liquid to my stuffing. Paul, there is nothing like stuffing right out of the bird!

Re:Old time dressing for Thanksgiving (Ice Cream Man)

Thu, 15 Nov 2012 16:37:09 GMT

Tell your kids to say please, I've never met Grandparents yet that can refuse the grandkids. LMAO.

Re:Old time dressing for Thanksgiving (3 Olives)

Thu, 15 Nov 2012 16:13:44 GMT

SeamusD

Twinwillow

I never ate a dressing I didn't like.

I have, just one I can think of though. If it has oysters in it, I'll definitely pass.

You must not like oysters. My kids (24, 20, & 18) are already complaining that we're going to visit the inlaws and there won't be oyster stuffing or dressing.

Re:Old time dressing for Thanksgiving (easydoesit)

Thu, 15 Nov 2012 16:07:25 GMT

Boy, now I'm hungry. But it's coming, only a week!

Re:Old time dressing for Thanksgiving (Sundancer7)

Thu, 15 Nov 2012 15:37:21 GMT

ann peeples

I stuff the turkey, AND make a side dish of it...thanks for the link.......

Ann, I agree. Stuff the bird with all the stuff that you use and after you pull the bird, remove the stuffing, pretty it up a bit and serve it on the side. Being cooked in the bird adds major flavor. I find the major enhancers are sage and onions celery and the drippings from the bird. Anything else is icing on the cake.

Paul E. Smith
Knoxville, TN

Re:Old time dressing for Thanksgiving (ann peeples)

Thu, 15 Nov 2012 15:04:59 GMT

I stuff the turkey, AND make a side dish of it...thanks for the link.......

Re:Old time dressing for Thanksgiving (kevincad)

Thu, 15 Nov 2012 13:44:54 GMT

ann peeples

My Mom's recipe is almost identical( she was born in 1923) She didnt add hamburger, and she used all the giblets( cut up the gizzard, heart, used turkey neck bone meat, extra liver)My addition, at the request of Bob, has been bulk sausage.....

I always used to stuff the turkey, loved that taste, until I found this recipe for slow cooker stuffing, I add some of the turkey stock. Also, I stuff the turkey with celery, onion and carrot and it gives it and the gravy a great taste!!

http://allrecipes.com/rec...stuffing-2/detail.aspx

Re:Old time dressing for Thanksgiving (ann peeples)

Thu, 15 Nov 2012 11:50:58 GMT

My Mom's recipe is almost identical( she was born in 1923) She didnt add hamburger, and she used all the giblets( cut up the gizzard, heart, used turkey neck bone meat, extra liver)My addition, at the request of Bob, has been bulk sausage.....

Re:Old time dressing for Thanksgiving (Rusty246)

Thu, 15 Nov 2012 10:10:05 GMT

chefbuba

I make mine with half corn bread, half white bread.
Celery, onion, rasins, egg, chicken stock, parsley, dry sage, dry thyme, garlic, s & p

That's how I make mine MINUS the raisins, and I stuff it.

Re:Old time dressing for Thanksgiving (SeamusD)

Thu, 15 Nov 2012 09:38:17 GMT

Twinwillow

I never ate a dressing I didn't like.

I have, just one I can think of though. If it has oysters in it, I'll definitely pass.

Re:Old time dressing for Thanksgiving (chefbuba)

Thu, 15 Nov 2012 00:51:51 GMT

I make mine with half corn bread, half white bread.
Celery, onion, rasins, egg, chicken stock, parsley, dry sage, dry thyme, garlic, s & p

Re:Old time dressing for Thanksgiving (chefbuba)

Thu, 15 Nov 2012 00:51:14 GMT

I make mine with half corn bread, half white bread.
Celery, onion, rasins, egg, chicken stock, parsley, dry sage, dry thyme, garlic, s & p

Re:Old time dressing for Thanksgiving (agnesrob)

Wed, 14 Nov 2012 22:03:56 GMT

Me too!

Re:Old time dressing for Thanksgiving (Twinwillow)

Wed, 14 Nov 2012 17:43:55 GMT

I never ate a dressing I didn't like.

Re:Old time dressing for Thanksgiving (Ice Cream Man)

Wed, 14 Nov 2012 16:45:13 GMT

I was going to suggest muffin pans but I see you already considered them. This year was the first time we did that. Made them easy to serve, just put the left overs in a bag and freeze, easy to get one or two out later.

Re:Old time dressing for Thanksgiving (SeamusD)

Wed, 14 Nov 2012 15:14:26 GMT

You bet your bippie I'd have a large helping of that.

Old time dressing for Thanksgiving (easydoesit)

Wed, 14 Nov 2012 14:23:05 GMT

The holiday is coming up, and I thought I would post my mother-in-law's recipe for dressing. Don't know where it came from, but it's old style local, and goes back in time. She was born on a Minnesota farm in 1917, and ended up with nine kids (one of which I married), and made this for us all every year. We make it now, and it's usually quite a hit with new people.

Can we say Minnesota Hot Dish? Should we say Minnesota bland? I don't know, but this is almost as much a meat casserole as it is a Thanksgiving addition. It is real good all by itself, especially with a splash of gravy.

The one difference for us is we skip the chicken livers, didn't care for that addition to the flavor. Each to his own.

Ingredients:

1 and 1/2 pounds hamburger
3 - 4 stalks celery, chopped
3-4 medium onions, chopped
1 pound chicken livers
Two bags bread crumbs, onion and sage flavor (we use Pepperidge Farms)
1/2 teaspoon sage
Water, to moisten -- about 3-1/2 cups per bag, total 6-1/2 or so.
Salt and pepper

Method: (I'm using her words, off the recipe card):

Fry hamburger until almost done.
Grind celery, onions, liver, salt and pepper.
Combine with hamburger and fry until done.

Mix in bread crumbs, water, and more salt and pepper if wanted.
Put in large pan.
Add sage last.
Bake one hour at 350.

That's it. Her 'large pan' was like a lasagna dish, which left a lot of room on the top for crispy crust, which we all like. We've been thinking about making mini servings in muffin cups to get more crispiness, but the 'large pan' seems to give us a good proportion.

This freezes and thaws great!