Kitchen Projects Thanksgiving Page Thanksgiving Recipes Stuffing or dressing Recipes
My favorite Dressing Recipe (Bread Stuffing)
1 lb bulk pork sausage
2 cups chopped onion ( about 1 large Spanish or white onion)
1 cup chopped celery
2 Tablespoons chopped garlic
2 Cups chopped mushrooms ( Crimini or Portabella preferred)
2 cups pecans
3/4 teaspoon Salt
1 teaspoon pepper
4 Tablespoons poultry seasoning (or use fresh herbs about 3 times the amount)
1 /4 cup finely chopped fresh parsley
1 stick (1/2 cup) butter, melted, you can substitute an oil like olive or Canola
8 Cups toasted Bread
8 large eggs whipped
2 Cups Chicken Stock
You will need 1 deep 9 x 13 baking dish, or 2 shallow
1 shallow one if you are using some to stuff the turkey.
Toasting the Bread
Pre heat the oven to 350 degrees
If you don't buy toasted bread then you will need to toast your own
bread cubes. I suggest using good quality bread and be careful with stale bread, at times it can have an off flavor.
I like to toast them on baking sheets in a single layer and stir them to toast evenly.
This should take about 15 minutes in a 350 degree oven.
Saute the sausage in a large skillet.
*Tip; put 1/2 cup of water in the skillet when you put the raw sausage in and it won't stick so bad. The water will evaporate and it will brown just fine.
While the sausage is browning get your ingredients prepared.
Pre-Heat oven to 350 degrees
Cut the onion, celery, mushrooms, and garlic and place on a plate.
I separate the garlic. The poultry seasoning I put in a dish also.
I put a couple whole Crimini mushrooms in the picture so that
You can see what
they look like. They are the darker than the white mushrooms.
These are actually baby Portabellas and have more flavor than the white.
If you are using fresh herbs chop them fine
Here is fresh Sage Rosemary and Thyme you can also use marjoram.
Pull the rosemary petals off the stalk by sliding down the vine.,
same wth the thyme leaves. The technique
is best described as petting a cat backwards. these stems are too tough
to try and chop up.
Chop in a fine dice.
After the sausage is cooked add the onions and garlic and cook
till tender. Then add the remaining veg, poultry seasoning, and pepper
and cook them till tender.
Here we fold everything in and do it carefully as to not mush it too much.
You want the liquid to soak in, but not make it mush. So DO NOT OVERMIX.
First I start with the eggs,
Then the meat and veg.
TIP Take a sample of the dressing and put it in a small bowl and microwave it to check for seasoning. Once you put the stock in the bread starts to mush if you mix it too much. So it is best to check the seasoning before you add the hot stock.
Finally fold in the stock. (Make sure stock is not too hot or it will curdle eggs)
Place in a large 9 by 13 inch baking pan. This will be enough dressing to stuff your turkey plus have extra for a small 9 by 13 baking pan. If you are not stuffing the turkey you can either cut this recipe in half or use 2- 9 x 13 baking pans.
You can now stuff your turkey with this dressing or bake in a casserole.
If you bake it in a casserole then cover it. Here I put plastic wrap on
top of the dressing and then the foil so it won't stick. The plastic wrap
doesn't melt. You can do the same thing with baking parchment paper.
put a little oil on the paper and place it on top of the stuffing, then cover
Bake for 30 minutes, then uncover , turn the heat down to 325 degrees and
bake for another 30 minutes. it should reach a temperature of 160 degrees.
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November 20, 2017