Recipe

Turkey Dressing That Never Fails Recipe

	Jerryn36 / All my dishes 1 year ago This dressing is the main stay of the Turkey dinner and wonderful left overs. Really easy to prepare and serve. We usually make enough to make two casaroles - one for Thanksgiving and one to freeze. Prep:30m Cook:120m Servings:10	Jerryn36
	comfortfood

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Ingredients

10-12 Slices of bread -Broken or sliced into 1/2 inch pieces

Turkey neck and giblets (minus the liver unless you really like it)

2.5 Cups of chopped celery

1 tsp Celery seed

1.5 Cups diced Onions

1 TBL Olive or Conola Oil

3 TBL butter (up to 1/4 lbs.)

Pouttry base Boullin to taste + 1 can of chicken Broth

3 Eggs

1/2 lb breakfast sausge

1/4 tsp grnulated garlic

1/2 - 3/4 tsp Rubbed Sage

Kosher Salt & Fresh Ground Pepper to taste

1 small can oysters Plan (or smoked) -Optional

Directions

Break/Slice the breads ( I like to use white bread, Potato Bread, and whole wheat in combination) place on cookie sheet(s) and dry in a 100 degree oven - stir every couple of hours. This is started a couple days ahead and at night - the oven light is usually sufficient to continue the drying - These should be thoroughly dried by the time they are used. Some in our family remove the crust but I don't

Using the TBL spoon of Olive or Canola Oil, salt and pepper the neck and giblet and slightly brown in a pressure cooker or 3qt sauce pan. The pressure cooker reduces the cook and prep-time, but can be accomplished either way. After the meats are slightly browned cover with water and cook at full pressure for 20 minutes - the meat should pull off the neck bones when done - but don't worry if this is not accomplished after this initial cooking - it will receive a second dose of heat later when we add to Celery, Broth, and Boulion.

While the Turkey parts are cooking brown the sausage in a skillet. When the sausage is browned add 3 -6 Tbl spoon of butter and add the onions and garlic - Stir the onions/sausage mixture over medium heat until the onoins are translucent and Set aside. You don't want the onions to brown or carmelize.

Time to taste the Neck/giblet broth - It will probably taste bland - Add the can of chicken broth, the Celery and CelerySeed. Add enough water to cover the Celery as needed. Cook the whole thing under full pressure another 5 minute or until the celery is soft and the Neck meat will easily pull off the bone. Remove the Neck and Giblets and taste the broth - add boulion to taste - it should taste like a rich poultry soup/broth add a little pepper, Note: I prefer to use boulion rather than salt to enhance the broth.

Allow the Neck to cool until it can be handled. Remove ALL the meat from the neck and slice the giblets. Place the meats in a food processor and thoroughly chop. Return the chopped meat to the broth, stir to break up any meat clumps. Should be about 3 to 4 cups of broth total.

In a Large SS bowl filled with the dried bread add the hot broth and fold in to saturate the bread. Add the sage and sausage/onion to the bread and contiune to fold. The bread/stuffing should be almost soupy but not liquidy.( More like a cake batter) Now is the time to taste the mixture.and season to your taste. If too dry, you can add a litte chicken broth/boulion to taste. Be careful as the boulion can make it too salty fairly quick. And I hate too much sage so I would hesitate to add additional sage.

Tasting done - beat the eggs and mix into the stuffing quickly so the egg doesn't cook.

Divide into Two (2) buttered casarole dishes and set aside. When cool they can be refrigerated until needed. You could or can prepare this stuffing a day ahead if prep time on Turkey day is an issue. Either or both will be dotted with butter and baked in the middle of a 350 degree oven for about a hour. Cover for the first 30 - 40 minutes. Remove the cover and allow to brown on top. Allow about a 10 minute rest before serving.

Each casarole will serve 5 to 8 people. If you don't need both for dinner, one can be covered and frozen to be baked later.

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