Turkey Dressing, Southern Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 C cornbread, crumbled
4 C day old bread, cut in cubes
4 C crumbled biscuits
1 sticks of butter
3 T olive oil
1 C chopped onion
1 C chopped celery including tops
1-2 apples, gala, chopped, optional
1 sprig of rosemary, chopped finely
1 sprig of thyme, chopped finely
2-3 fresh sage leaves, chopped finely
2 T fresh Italian parsley, chopped
1 tsp salt and pepper
3-4 C chicken broth
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Directions: |
Directions:Bread needs to be really dry. A couple of days before you make the dressing, cut bread into cubes and make the cornbread. Put bread and cornbread on a cookie sheet to dry out and let it sit on counter. The day you want to make the stuffing, put all breads in a large bowl. Sauté onions and celery until translucent in butter and olive oil. Add apples, spices and 3-4 cups of broth. Pour over bread and lightly stir to moisten, adding additional broth if needed. (You don’t want it runny) Spread dressing into a buttered 9x13 pan. Dot with additional butter. Bake at 375 degrees covered for 20 minutes. Uncover to crisp up for 25 minutes.
NOTES:
Use a package of Pepperidge Farm Cornbread Stuffing or Regular Stuffing instead of making your own bread, etc. Be sure and cut down on the herbs. Also, you can add extra sautéed onion and celery to the package stuffing. Green onions can also be added.
Day-old French bread or sourdough bread are great in dressing.
Make the dressing ahead but DO NOT cook and put in freezer until you are ready to use it. Thaw in refrigerator overnight and bake according to directions above. I always make my dressing up to 2 weeks ahead. |
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Personal
Notes: |
Personal
Notes: I don’t stuff the turkey because we all like the crispy crust.
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