TENDER WET DRESSING INSTRUCTIONS RECIPES

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MOIST BREAD DRESSING OR STUFFING RECIPE - FOOD.COM



Moist Bread Dressing or Stuffing Recipe - Food.com image

An old recipe from a 1960's Good Housekeeping cookbook; this was my mom's classic stuffing recipe that everyone adores. I prefer the tidiness of dressing cooked separately from the turkey, and so I've adapted the recipe to be cooked in a casserole but still retain the moistness of a stuffing. Instructions for using it either way are included. Times are approximate, as they will depend on the temperature of the oven and how full the oven is. Yield is also approximate. Allow around 1 c stuffing per 1 lb of turkey.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 16 cups, 16 serving(s)

Number Of Ingredients 15

1 quart boiling water (3 cups if using as stuffing) or 1 quart chicken broth (3 cups if using as stuffing)
turkey giblets (including neck, but excluding liver)
1 bay leaf
1 pinch salt (or to taste, may omit if using broth)
1/4 teaspoon peppercorn
1 -1 1/2 cup butter
1 cup minced onion
1/2 teaspoon black pepper
2 teaspoons poultry seasoning
1 teaspoon salt (or to taste)
1/4 cup snipped fresh parsley
1/4 cup diced celery
6 quarts day-old white bread, cut into 1/2 inch cubes (24 cups, lightly packed, or about 1 1/2-2 loaves)
1/4 cup dry mustard
2 -3 eggs (omit for stuffing option)

Steps:

  • Bring water or broth to a boil in a small saucepan. Add giblets, neck, bay leaf, salt (if using), and peppercorns, and simmer for about 45 minutes or until tender and cooked through.
  • Remove bay leaf, giblets, and neck from pan. Discard bay leaf.
  • Mince giblets. Remove as much meat as possible from neck bones and mince. Add minced giblets and meat back to broth.
  • Add butter and onion to pan, bring to a simmer, and simmer for 5 minutes.
  • Meanwhile, place remaining ingredients except eggs into a very large bowl.
  • Pour giblet mixture over bread mixture and toss to mix together well.
  • For Stuffing: Stuff turkey loosely (do not pack) and roast as usual for stuffed turkey. Bake any leftover stuffing in a covered casserole alongside turkey until done, about 30-45 minutes at 350* F, depending on quantity (should be set, not wet, in the center). Adjust times as needed to bake at same temperature as turkey. Makes enough to stuff about a 16 lb turkey.
  • For Dressing: Mix in eggs. Transfer to one large or two smaller baking dishes. Cover tightly and bake along with turkey for about 40-45 minutes for two small dishes or about 50-60 minutes for one large dish, at 350* F or until cooked through (should be set in middle, not wet). Adjust times as needed to bake at same temperature as turkey.

Nutrition Facts : Calories 124.1, FatContent 12.7, SaturatedFatContent 7.5, CholesterolContent 53.8, SodiumContent 269.4, CarbohydrateContent 1.7, FiberContent 0.5, SugarContent 0.6, ProteinContent 1.5

OYSTER DRESSING, STUFFING, CASSEROLE OR FILLING FOR PATTI ...



Oyster Dressing, Stuffing, Casserole or Filling for Patti ... image

Make and share this Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 lbs lean ground beef
1/2 lb ground ham
1 (10 ounce) container oysters, with liquid
1 -2 cup seasoned bread crumbs (can substitute day old French bread cubes)
1 large onion, chopped
3 -4 garlic cloves, minced
1/2 cup bell pepper, chopped
2 stalks celery, chopped fine
1 1/2 cups green onions, sliced thin
1/4 cup parsley, minced
1 tablespoon paprika
salt
black pepper
1 dash cayenne pepper

Steps:

  • Brown ground beef and ham together, breaking up chunks; drain.
  • Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
  • Add green onions, parsley, paprika and season with salt, pepper and cayenne.
  • In the meatime with food processer, process oysters with liquid until pulverized.
  • To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.
  • For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.
  • For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
  • For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.

Nutrition Facts : Calories 332.3, FatContent 16.2, SaturatedFatContent 5.9, CholesterolContent 93, SodiumContent 725, CarbohydrateContent 17.4, FiberContent 2.2, SugarContent 2.6, ProteinContent 28.1

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