Directions: |
Directions:The day before, I make turkey stock with the turkey neck, wing tips, giblets (except liver), and tail. If I make this after the turkey is cooked, I add all the bones. In a good size pan I place the turkey, an onion, a couple of carrots, some celery, a hand full of parsley, some peppercorns, and two fresh bay leaves. Cover with water and simmer for a couple of hours. Once this is cool, I remove the fat.
Also a day or two before I make homemade bread. And often will fix cornbread for breakfast in hopes there will be leftovers. If using raisins, now is the time to soak a couple of hands full of them in apricot brandy, orange juice, or water.
The night before making the dressing cut the bread into cubes and toast in 400° F oven. Once cool, put in plastic bag or other covered container. To make a large batch I use two full cookie sheets of toasted cubes. While that is toasting, I chop … maybe 2 c. of celery and two medium onions. (This is a sight thing….what looks like the right mixture.)
Also the night before I brown 1 to 2 lbs. of Jimmy Dean Sage Sausage. (I like the flavor and it is not so fatty). I also cook some wild rice…. 1 to 2 c. of cooked rice. Store the veggies and sausage in frig overnight.
The day of the dinner sauté the onions and celery in one to two sticks of butter. Cook just until soft. Add 1 Tbsp. (or to taste) of poultry seasoning and 1 tsp. of sage. Mix well. If using mushrooms, add and cook a few more minutes. Add browned sausage….. check seasoning and add more if desired……also check that the portions look right for the celery and onions. Add rice and mix.
Time to mix all together. In a large bowl or container (like bread crock bowl) place the bread cubes, add the sausage, rice, celery, onion, mushroom mixture. Add a couple of hands full of pecan pieces. Add drained raisins (if using). Mix and see if it looks like good combination. Add turkey broth … the amount depends on the bread…. You want to just soften the bread; however, not to have it soggy. Check seasoning and adjust as needed. Then for a large batch I add three beaten eggs. Place in 9 X 13-inch greased baking pan or other oven proof container.
Bake at 325° F or 350° F for 45 minutes to an hour…. I check the temp in center and want top pieces crunchy. If top browns too quickly, cover with foil. Before serving top with some gravy. |
Personal
Notes: |
Personal
Notes: This started as the same basic way Mom made stuffing for years. She did stuff the bird which added flavor. She did not use the sausage, mushrooms, or nuts. And she used more eggs --- I think 6..
Sometimes I will also add a chopped up peeled apple.
Dad really liked raisins in his dressing.
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