Ingredients: |
Ingredients: There is no exact recipe for this. Sometimes things are perfected over time by a cook
and they have become so trained to know what will be right to the point that they just know
what will be right, and the knowing of this is not easily explained.
This seems true in much of mother's cooking and why wouldn't it be after 70 years of practice.
Mom used to make cornbread and freeze and save biscuits and bread for
the bread crumbs for her dressing.
Now a days we are fortunate to have pepperidge stuffing mix to begin the process.
I suggest a bag of the seasoned bread crumbs (not cubed!)) and a package of the seasoned
cornbread crumbs.
She always baked the turkey with plenty of liquid (maybe 4 cups), onion and celery in the cavity, well salted
and at least 2 sticks of butter so she would have a good rich broth.
Once the turkey is done, This needs to be strained and used for the dressing and save at least 1 cup
for the gravy base. You may have to use some canned broth to finish out the amounts needed.
Use turkey if you can find it and chicken if necessary.
Saute about 2 cups of celery and 1 cup onion until cooked tender in one stick off butter.
You will need 4 eggs beaten.
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Directions: |
Directions:Grease the pan you will bake this in.
In a very large pan place bread and cornbread crumbs.
Add broth from turkey, vegetables, the beaten eggs, and mix very well.
Add in seasonings of salt, pepper, and rubbed sage.
This part can be a bit tricky. If you are using pepperidge farm stuffing mixes
they have quite a bit of seasoning in them and you will probably only need
1 to 2 teaspoons of sage (be sure this mixes well, it kind of likes to stick together).
If you are using plain crumbs you will need more salt and
pepper. At least 1 teaspoon salt and 1/4 teaspoon pepper.
Mother would actually mix and taste until she felt the seasoning were just right.
Now add broth until the mixture looks pretty wet. No liquid standing, but appearance
should look completely wet.
Now place in prepared pan. Cover and bake till mixture has risen some and is set.
It should look moist not dry. |
This recipe for Turkey Dressing Explained is from