Recipe For Turkey Dressing
Carolyn Said:Does anyone out there have a recipe for turkey with dressing balls?? ?
CORN STUFFING BALLS
1/2 c. chopped onion
1 c. chopped celery
1/4 c. butter
13 oz. can cream style corn
1 c. water
1/4 tsp. pepper
1 tsp. salt
1 1/2 tsp. poultry seasoning
Pinch of thyme
8 oz. pkg. prepared bread stuffing
3 egg yolks
Cook onion and celery in butter until tender. Add corn, water, pepper, salt, poultry seasoning and thyme. Bring to boil. Pour over prepared bread stuffing. Mix lightly. Add egg yolks and shape into balls. Put in shallow baking pan and over all pour 1/2 cup melted butter. Bake at 375 degrees for 15 minutes. This can be baked earlier in the day and heated just before serving.
Thelma Said:where can i find a recipe for turkey dressing ?
We Answered:google it!
Juanita Said:I am having troubles finding a recipe for turkey dressing....?
We Answered:This may be a bit long, but this recipe has been my family for 70 plus years, and is said to have come the colonial days in early America. [Mother grew up on a farm in up state New York]
1 Loaf White Bread, cubed & spread out and dried overnight
[see note below]
1 Can Chicken or Turkey Broth
1/2 Lb. Breakfast sausage, [the tube type]
1 Med. Onion, medium rough chopped
3 Stalks Celery, cut into 1/4" pieces
4 Med. Size Fresh Mushrooms, sliced & roughly chopped
1/4 Cup Grated Carrot, also roughly chopped
1/2 Tsp. Rubbed Sage
1/4 Black Pepper
1/4 Tsp. Basil
1/4 Tsp. Thyme
1/4 Tsp. Rosemary
1/4 Tsp. Garlic Powder
Place bread cubes in a large bowl, heat 1 cup of water and add the broth to the water. When comes to a boil, pour over bread cubes, stir to moisten all bread cubes, add spices and stir again to coat bread cubes, cover bowl with lid/foil, and let steep for an hour.
While the cubes are steeping, saute' the vegetables over low heat in a little margarine until onions are translucent. Remove form heat and set aside.
Once the hour has past, add all the above ingredients to the bread cubes, mix very well with you hands, making sure that the sausage is well incorporated in the mixture.
At this point you can either store this up to a day or two, but to cook it, you can stuff the bird in both ends with it, [which is what we do] and cook the bird as recommended in the instructions. We cook ours low and slow for several hours [like 275 for 5-6 hours], and during the last 1/2 hour, we uncover the bird and turn the heat up to 375 and let the bird brown.
The stuffing mix can be place into a baking vessel, and bake with along with the bird, but make sure it is covered, and only cook it for about 1 1/2 hours, and during the last 1/2 hour, remove the cover and let it brown. Then remove it from the oven, recover it and let cool.
This recipe can be tuned to your likings, and it doesn't cost an arm & a leg to make.
NOTE: You can place the cubes on foil laid out over the ovens grates a few days a head, and let dry for 24 hours. For the first 1-2 hours, you can put the oven on very low to help dry the bread cubes. But keep an eye on them, no burnt cubes.
I hope this recipe is what you were looking for, & have a great Thanksgiving.