15 November 2007
Whether you call it dressing or stuffing, this is one of the centerpieces of the Thanksgiving meal and probably one of the most individual as each cook adds that "little something" to make "their dressing" taste unique. It usually comes in one of three forms: meat/fish, spiced cubes, or cornbread based. Here is one of each to take home and doctor with your special "something".
Pennsylvania Oyster Stuffing
9 cups Dry Bread crumbs
1 Medium Onion Diced
1 Cup diced Celery
1 Pint oysters drained, liquid reserved and chopped
Turkey giblets and meat from neck (cooked and chopped fine)
celery seed, dried sage, salt, pepper to taste
1. Simmer the turkey pieces in about 3 cups of water for at least an hour
2. Place the bread crumbs in a large bowl, add the vegetables,
oysters, seasonings. mix very carefully and well
3. Remove the turkey pieces (chop or strip from bones) add this and the oyster liquid to the bread crumbs and mix until thuroughly moistened.
4. Stuff loosely in turkey or bake until browned in a covered casserole.
Basic Bread Stuffing
1/2 cup finely chopped onions
1 cup chopped celery (with Leaves)
1 bunch parsley tops chopped fine
1 cube butter
8 cups bread cubes
salt and pepper to state
4 eggs, beaten
1/2 teaspoon ground sage
1/2 teaspoon poultry seasoning
turkey or chicken broth to moisten for casserole
Sauté onion, celery, and parsley in the butter until softened.
Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl.
Stuff 8 to 10-pound turkey or add broth for placing mixture in casserole. I usually do both: stuffing turkey and then leftovers in casserole.
Bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
Additions can include: chopped apples, cranberries, or chopped almonds or pecans.
Southern Cornbread Dressing
6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
2 cups chicken, diced, optional
1 heaping tablespoon dried sage, crumbled
1 1/2 teaspoons dried leaf thyme, crumbled
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture.
Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if desired, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 20 to 30 minutes until brown.