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Antoinette's Thanksgiving Dressing Recipe

Ingredients

How to make it

  • 1. Preheat oven to 350.
  • 2. Add the cubed bread to a large bowl and sprinkle with the poultry seasoning. Toss to coat.
  • 3. In a medium sauté pan over medium high heat. Add sausage; cook and crumble until browned and done. Remove from the pan and add to the bowl.
  • 4. Saute separately the celery, and onion until just translucent, about 3-4 minutes. Add to the bowl once each is done. then also in same pan add mushrooms and 1 tablespoon of the butter. Cook mushrooms until done, add to bowl.
  • 5. Heat the chicken broth and melt the remaining butter in the broth. Pour the liquid over the mixture in the bowl. Gently fold together.
  • 6. Put the Dressing in a baking dish; bake covered for 35 minutes. If you want a crispy top remove cover the last 10 minutes of baking time.

Reviews & Comments 1

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  • lifter 8 years ago
    Hi Semi!
    I., too, have a favourite stuffing, let me bore you with it a bit!

    Lightly boil the gizzard and heart for 40 minutes, adding the liver after 20 minutes, skin the gizzard out and mince them, reserving the fluid.

    1/4 lb butter, melted gently, with one yellow onion, finely diced, a spoon or two of minced garlic and sautéed gently. (ie with the meat)

    One loaf of "Dempsters" twelve grain bread, de-crusted, staled and torn to small bits, and mixed together. A small can of chicken stock, and mix all together thoroughly to sort of a 'mush'. Sage, thyme, parsley, and the like added and mixed in.

    At this point, you can get silly, and add fine coined celery, carrot, chopped nuts or the like, and you'll have some pretty great 'interior' stuffing for your bird.

    Have not tried this 'stove top' (our family never did it that way, so neither do I) but a 14-16 lb bird gets pretty much covered with this. Note that its warm, its admittedly 'gooey', and the bird is sort of cold, so its important to get it into a pre-heated oven right away. I scald my birds with a kettlefull of boiling water just before cooking (and then seasoning the skin) as this tends to crisp up the skin in cooking, if I haven't warmed them up a bit that I could get some extra herbs and such stuffed under the skin as well, but it might light you (or others) to a few different approaches to the same old issues.

    The reserved fluid from boiling the innards make a fantastic gravy, IMHO, but again, all my tastes are somedays in my mouth!
    Was this review helpful? Yes Flag

The Cook

Semigourmet53 Duluth, Georgia

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