Best 9 Thanksgiving Dressing Recipes

CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME

Steps:

• Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
• Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.

MAW MAW'S THANKSGIVING DRESSING

Steps:

• Pre-heat oven to 350F.
• In a very large mixing bowl, combine bread crumbs, crumbled cornbread, crumbled biscuits, yellow onions, celery, green onions, fresh parsley, sage, salt and pepper.
• Toss well.
• Add melted butter and eggs; mix.
• Add chicken broth, a little at a time, mixing lightly, but well.
• Add enough broth to make mixture extra moist.
• Place mixture into a well-greased baking dish.
• Bake about 45 minutes or until top is golden brown.
• ~NOTE~This can be made ahead of time by mixing everything together, placing it in the well-greased baking dish, covering with foil, and refrigerating.
• To bake, remove from refrigerator and let sit at room temperature for about 30 minutes.
• Then, remove foil and bake for about 45 minutes.

APPLE AND ONION DRESSING (THANKSGIVING STUFFING)

Steps:

• Preheat oven to 350 degrees F. Lightly butter a 2 quart casserole dish. Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes. In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish. Bake the dressing at 350 degrees F for 30 to 40 minutes.

HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING

Steps:

• Preheat oven to 425 for cornbread.
• Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).
• Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (Cornbread can be baked ahead, which I usually do the night before).
• When done, use a knife and score through the cornbread to make very small cubes.
• (You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
• Brown sausage in dutch oven.
• Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
• Saute til sausage is done and onion is translucent.
• Add about 3 cups of cornbread and sage.
• Let brown a bit.
• Add rest of cornbread and stir well.
• Turn dressing from dutch oven into the roaster pan.
• Drizzle with chicken broth til nice and moist (This is a personal taste thing).
• Bake at 350 for about an hour or until golden brown.
• This makes enough for 24 to 30 servings depending on appetites.
• Is wonderful left-over.
• Your guests will even want to take some home with them.
• Freezes well.
• (I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there).

THANKSGIVING STUFFING/DRESSING

Steps:

• 1. Melt butter, add chopped onion and celery and saute until vegetables are tender.
• 2. Prepare both boxes of Chicken flavored Stovetop Stuffing as directed, but put both in one large bowl. Add cooked onion and celery, mix.
• 3. Stuff your "bird" (turkey or chicken) with your doctored up Stove Top and cook turkey for necessary amount of time. When turkey is done, get stuffing out of the bird, put in pretty bowl. Don't say anything, hide the Stove Top boxes. Wait for the compliments. I know, it sounds too good to be true, but it's true! To be honest, I'm not a huge fan of Stove Top Stuffing when it's cooked on the stovetop, but somehow putting it inside of a turkey or chicken makes it AMAZING!! It's up to you if you want to confess that it's not homemade, but unlike homemade EVERYONE will like it :-) I've found with homemade stuffing, people only like their mom's. Nothing else compares to mom's. This EVERYONE will like. Enjoy and Happy Holidays!

MOM'S THANKSGIVING CORNBREAD DRESSING

Steps:

• Early in the day (earlier the better) make the cornbread, when done, place in a large bowl and break into large chunks. Also, I make my cornbread southern style, heating some bacon fat in the pan, as the oven heats, before pouring in the batter. (by the way, I'm doing this so early, and starving, so I usually have a small slice for breakfast - hey I'm human :) Lay bread slices on top ( you can tear those up a bit if you want). The purpose is to let it all dry out a bit. If you are cooking the turkey at home - take the giblets, neck etc out of the turkey, place in sauce pan, cover with water and bring to a boil, then simmer about an hour.
• Remove the turkey parts from the broth, and add the diced celery and onion, bring to a boil again, then simmer about 30 to 45 minutes. If you aren't making your own turkey, use chicken broth or turkey broth (if you can find it)- Trader Joes has it, if you have one in your area, probably about 2 cans. Dump entire hot mixture of liquid and veggies onto the cornbread/bread in the bowl. Use a potato masher to start mashing it up.
• Again if you are making your own turkey, at this point your turkey should be about done, because you would have started cooking it sometime after you finished the cornbread. Use a turkey baster to start taking turkey juice and transferring it to the bowl. (I use a cooking/turkey bag) to make my turkey, so I always have a ton of juice, enough for the dressing, and to make gravy.) After every couple of additions, mash it in some more. At this point you can use an electric hand mixer.
• Mixture should be a bit soupy. At this point, add seasonings. I'd guess about ¼ teaspoon sage, and 1 teaspoon poultry seasoning. Taste, then add a little salt and a little pepper. Taste again, then decide if you want more poultry seasoning or sage - just remember a little sage goes a long way. Once it tastes like you want it, beat in the raw eggs, using the hand mixer, mix it on medium or high speed about 2 minutes.
• Again, if you aren't making your own turkey, you can use chicken broth, you'll need to heat it up, and I'm not quite sure how much it would take, my guess is 3 cans, but have extra on hand just in case. The broth that comes in boxes is fine to use - I prefer to not use the swansons brand, it's not as rich as some of the other brands that come in a box. Just remember, again, this mixture should be pretty soupy - the raw eggs are what's going to make it set.
• Generously butter a large casserole (if you don't have at least a 3quart casserole, you can use more than one, and pour the dressing mixture into that. Bake at 350 about an hour. It should puff up just a little bit, be a bit brown on top. Test for doneness by sticking in a toothpick, or you can use a butter knife, it should come out basically clean. Serve with Turkey and gravy.

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.

MOM'S SAGE STUFFING (DRESSING FOR THANKSGIVING)

Steps:

• Tear up bread and sit overnight to dry Mix all ingredients together, bake in and around turkey 2 hours or in meat pan ~350 degree oven

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!