Best 8 Momsgrammas Thanksgiving Turkey Dressing Recipes

SIMPLE TURKEY DRESSING

Steps:

• Place bread cubes into a large bowl and set aside.
• Place butter into a large skillet and melt over low heat.
• Clean celery, reserving as much of the leafy tops as possible while discarding any dried out and brown tops. Place into skillet with butter.
• Clean onion and cut into large dice. Place into the skillet with celery.
• Turn heat up to medium.
• Cook celery and onions until the celery begins to turn a brighter green.
• Add sage and chicken broth.
• Bring to a boil, then reduce heat to medium and simmer for 10 minutes. The celery and onions should still be slightly crunchy.
• Scoop out all of the celery and onions and place into the bowl with the bread pieces.
• Dump about half of the liquid in the pan into the bread pieces.
• Mix well until there is no liquid in the bottom of the bowl.
• Add the rest of the liquid and again stir until there is no liquid left in the bottom of the bowl.
• The mixture should be fairly moist with little to no dry bread pieces.
• If there are dry bread pieces, add 1 cup of water to the skillet and bring it to a boil, stirring well to catch any leftover bits of goodies left in the pan. Dump this over the dressing and mix until all water has been absorbed. If there are still dried pieces of bread left, I would not recommend adding more liquid.
• Spray a baking dish with baking spray and place dressing into the dish
• Bake the dressing at 350 degrees F until the edges are browned and crispy, about 30 to 45 minutes.

MOM'S/GRAMMA'S THANKSGIVING TURKEY & DRESSING

Steps:

• Purchase an 18-20 pound frozen turkey on the Monday, prior to Thursday (Thanksgiving Day). Keep in its sealed covering and place on a cookie sheet or a roasting pan and defrost in refrigerator. Purchase 2 large loaves of Packaged white bread; remove from wrapper. Place on a cookie sheet to dry thoroughly.
• Thanksgiving Morning - Allow 1 hour for preparation time before cooking begins.
• Remove turkey from sealed covering.
• Loosen legs from wire clamp.
• Remove neck and giblets (liver, gizzard & heart) from body cavity.
• Thoroughly rinse turkey and cavity under running cold water, including body and neck. Set upright to drain.
• Sprinkle salt in neck and breast cavity, not on skin - it would cause it to blister when cooking.
• Place neck & gizzard in medium size pan, barely covering with cold water and simmer covered approximately 1 hour.
• STUFFING:.
• Moisten dried bread slices with cold water-pile on cake racks to absorb and drain.
• 2 large packages/loaves dried bread slices.
• 1 12 - 16 ounce package Jimmy Dean "Regular" Pork Sausage.
• 2 large onions quartered.
• Turkey Heart and Liver.
• 2 eggs.
• 3/4 Tablespoon Sage.
• 1 Tablespoon Poultry Seasoning.
• Salt and Pepper.
• 1/3 cup dried parsley - crushed.
• 1/2 stick margarine-melted.
• Brown pork sausage in frying pan -breaking meat into small pieces -drain off fat -set aside.
• Place in blender, or food processor:quartered onions, turkey hear and liver cut in halves, eggs, and seasonings. Blend to liquid consistency.
• Melt margarine; set aside.
• Squeeze excess water from bread with hands and bread into bite size pieces. Place in large mixing bowl.
• Add drained pork sausage. Mix.
• Add blended ingredients and melted butter. Mix thoroughly, but lightly. DO NOT PACK.
• By handfuls, gently place stuffing into neck cavity. Do not pack - close with small poultry nails or skewers.
• Fill body cavity - loosely - DO NOT PACK! Close cavity by replacing legs into wire clamp as originally positioned.
• Tuck wings under back. Place bird, breast side up on a rack in a roasting pan - (No need to turn bird during roasting time).
• Drizzle 1/2 stick melted margarine over bird.
• Place roasting pan on lowest shelf in 300 - 325 degree oven, uncovered - do not add water. Roast 13 to 15 minutes per original unstuffed weight (usually 4 1/2 to 5 hours total).
• Wrap remaining stuffing in foil, roll edges to form pouch and refrigerate.
• After 1 - 1 1/2 hours into roasting time, juices will accumulate in pan - use for basting chest every 1/2 hour thereafter.
• After 2 hours 2 hours roasting time, add 1 large onion, chopped, to bottom of pan - they will brown and make delicious gravy. If skin is darkening too quickly, cover with a tent of foil.
• If sufficient juices aren't forming - add 1/2 cup of water when onions are browning to prevent them from burning. Add boiled neck neck and gizzard - save water used to boil them for gravy.
• After approximately 3 1/2 hours of cooking -if skin is browned satisfactorily, cover roasting pan with its cover. Be cautious to tilt cover away from yourself to allow steam to escape before further basting. Place foil pouch of extra stuffing on wire shelf along side of roasting pan.
• Roasting time is completed when leg moves freely at thigh joint when pushed - or internal temperature is 180 degrees, if roasting thermometer is used (inserted in thickest part of thigh, but not against bone) or internal stuffing registers 165 degrees.
• Remove from oven - place turkey on cookie sheet. Cover with roasting pan cover - let sit for 20 minutes before carving to allow internal juices to flow.
• GRAVY - prepare in roasting pan over medium heat.
• Remove excess fat from pan drippings. Scrape browned residue from bottom and sides of pan-slowly add mixture of 1 cup flour and 3/4 cup water - use wire whisk and blend until thickened - add neck and gizzard water (or water from cooking white potatoes) until desired consistency is obtained - Add salt and pepper to taste - strain into medium size pan, cover and reheat before serving.
• Remove dressing from neck and body cavity - place in large serving container - mix dressing from foil pouch - cover with foil to retain heat.
• Carve turkey - serve - Sit up straight, place your napkin on your lap, pass the cranberries and ENJOY!

TURKEY WITH GRANDMA'S STUFFING

Steps:

• Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

THANKSGIVING DRESSING

Steps:

• Heat oven to 375 degrees. Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, apples, chestnuts, salt, pepper, thyme, sage, Worcestershire and hot-pepper sauce. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes.
• Transfer mixture to a large bowl. Add the bread, beaten eggs, parsley and enough broth so the dressing is well moistened. Blend well and check for seasoning.
• Grease a baking dish with the remaining 1 tablespoon butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more broth and return to oven for 5 to 10 minutes longer.

EASY TURKEY STUFFING

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
• In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
• Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.

MOM'S TURKEY STUFFING

Steps:

• Melt butter in skillet.
• Add onions and celery and cook until tender.
• Place bread in a large bowl and add onion mixture. Use your hands to mix well. The ingredients should hold together in a ball.
• Add salt and pepper to taste.
• Stuff in turkey and bake as directed.
• Double recipe for a larger bird.

THANKSGIVING STUFFED TURKEY

Steps:

• Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.), In a large skillet, heat remaining butter over medium heat; saute vegetables until tender. In a large bowl, combine bread cubes, parsley and onion mixture; stir in broth and egg substitute. Divide mixture between two greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes., For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock., Mix flour and remaining water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.

GRANDMA STOLL'S MOIST DRESSING

Steps:

• Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
• Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
• In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
• The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.