dressing recipe
The actual version I made, for posterity, a.k.a. for me if I ever try to make it again and if it turns out good.
First, based on my memories of how my grandmother used to make it, and memories of a recipe I used to have that my mom wrote up, combined with this online recipe, with my last minute variations. Because in my experience, a recipe, like a battle plan, never survives the first encounter with the enemy! :D
~
2 Corn Kits, prepared according to the package.
4 slices of bread, toasted dry
1 cup chopped onion
1 cup chopped celery
1 small can mushrooms stems and pieces
1 stick butter or margerine
1 can (or less) chicken broth (1 - 2 cups depending)
1 egg
* Traditionally, if you are cooking a turkey, you'd cook the giblets and chop them, and add half to the gravy and half to the dressing.
All spices listed below are to taste and preference. I went with roughly 1 tsp. - 1 tbsp and did a lot of sniffing and some tasting.
Sage
Thyme
Lemon Pepper
Dill (just a little, I love dill!)
Garlic Powder (again, just a little)
~
Make the Corn Kits, and toast the bread. Don't worry about over drying.
Set the oven to preheat to 425F or turn it down or up from making the cornbread, if you didn't do that before.
Break, crumble or pinch the cornbread into pieces and the same for the bread. Unless you prefer it that way, don't break it too fine, mixing will break it down more as you finish preparing the dressing.
Add the chopped onion and celery and mix gently (just a few turns with a big spoon).
Add the spices (season tp taste and preference)
Melt the butter (or margerine) in the microwave and then pour the melted butter over the mixture. (Some recipes say saute the onion and celery in the butter but in my family, the onion and celery went in raw! I don't know why! But I like it that way!)
Mix gently.
Add giblets if you have them, mushrooms, any other solids. Then add chicken broth little at a time - add a cup, then mix, and decide if you need more according to how moist you like your dressing! (You can always add more later, even after baking). You want it to be moist enough for the flavors to marry. (Isn't that a cute term? It means blend and produce hybrids... ;D)
This go-round, I added some dried cranberries! I don't know if it will go over, I've never tried it before. I'm curious to add nuts - maybe next year.
Lightly beat the egg and add it to the mixture.
Mix gently and sniff, also, taste!
The tasting of the "raw" dressing was a notable event when I was a little kid. All us cousins wanted to taste. Mamau (my grandmother) had to stop us with one spoonful or we would have eaten half of it raw!
When the seasoning and everything is to your liking, spread the mixture in a wide flat pan or baking dish.
Put it uncovered in to bake for about 30 minutes.
It should smell perfect and the top should be slightly browned.
Consume!
As I mentioned above, if it comes out dry (it shouldn't, between the margerine, chicken broth and egg) you can add chicken broth when you warm it.
Hope you guys have a peaceful and wonderful Thanksgiving tomorrow!
♥
First, based on my memories of how my grandmother used to make it, and memories of a recipe I used to have that my mom wrote up, combined with this online recipe, with my last minute variations. Because in my experience, a recipe, like a battle plan, never survives the first encounter with the enemy! :D
~
2 Corn Kits, prepared according to the package.
4 slices of bread, toasted dry
1 cup chopped onion
1 cup chopped celery
1 small can mushrooms stems and pieces
1 stick butter or margerine
1 can (or less) chicken broth (1 - 2 cups depending)
1 egg
* Traditionally, if you are cooking a turkey, you'd cook the giblets and chop them, and add half to the gravy and half to the dressing.
All spices listed below are to taste and preference. I went with roughly 1 tsp. - 1 tbsp and did a lot of sniffing and some tasting.
Sage
Thyme
Lemon Pepper
Dill (just a little, I love dill!)
Garlic Powder (again, just a little)
~
Make the Corn Kits, and toast the bread. Don't worry about over drying.
Set the oven to preheat to 425F or turn it down or up from making the cornbread, if you didn't do that before.
Break, crumble or pinch the cornbread into pieces and the same for the bread. Unless you prefer it that way, don't break it too fine, mixing will break it down more as you finish preparing the dressing.
Add the chopped onion and celery and mix gently (just a few turns with a big spoon).
Add the spices (season tp taste and preference)
Melt the butter (or margerine) in the microwave and then pour the melted butter over the mixture. (Some recipes say saute the onion and celery in the butter but in my family, the onion and celery went in raw! I don't know why! But I like it that way!)
Mix gently.
Add giblets if you have them, mushrooms, any other solids. Then add chicken broth little at a time - add a cup, then mix, and decide if you need more according to how moist you like your dressing! (You can always add more later, even after baking). You want it to be moist enough for the flavors to marry. (Isn't that a cute term? It means blend and produce hybrids... ;D)
This go-round, I added some dried cranberries! I don't know if it will go over, I've never tried it before. I'm curious to add nuts - maybe next year.
Lightly beat the egg and add it to the mixture.
Mix gently and sniff, also, taste!
The tasting of the "raw" dressing was a notable event when I was a little kid. All us cousins wanted to taste. Mamau (my grandmother) had to stop us with one spoonful or we would have eaten half of it raw!
When the seasoning and everything is to your liking, spread the mixture in a wide flat pan or baking dish.
Put it uncovered in to bake for about 30 minutes.
It should smell perfect and the top should be slightly browned.
Consume!
As I mentioned above, if it comes out dry (it shouldn't, between the margerine, chicken broth and egg) you can add chicken broth when you warm it.
Hope you guys have a peaceful and wonderful Thanksgiving tomorrow!
♥