Dressing / Stuffing
Recipe: Dressing / Stuffing
From: Cel's mom
Makes: enough for 8 to 12-lb. bird + extra
1/2 c. butter or margarine
3/4 - 1 c. finely minced onion
1-1/2 - 2 c. finely minced celery, including leaves
1/4 - 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. powdered thyme
1/2 tsp. powdered marjoram
3/4 - 1 tsp. ground sage
1 tsp. poultry seasoning
16 c. bread, torn into approximately 3/4 - 1 inch bits
1/4 - 1/2 c. liquid from cooking giblets, or chicken broth
Melt butter in large skillet and sauce onion and celery over medium heat until soft. Put bread in large mixing bowl and pour vegetables over, turning to mix. Mix all herbs together and sprinkle half over bread; toss and sprinkle in other half, mixing well. Stuff bird and roast as desired.
Put leftover dressing in casserole with cover. About 20 min. before bird is done, stir in 1/4 - 1/2 c. liquid from cooked giblets so that dressing is evenly moist (use your hands to mix in so you can tell). Bake covered while bird is in oven; after removing bird to rest, remove cover, raise oven heat to 375 degrees and bake another 10-20 min. (30-40 min. total).
Notes:
It seems like lots of onion and celery, but it's really good. I actually prefer it cooked it a casserole to being cooked in the bird.
My mom always simmers the giblets from a roasting bird to serve as a basis for her gravy, then uses the broth from that to moisten the extra stuffing as well.
From: Cel's mom
Makes: enough for 8 to 12-lb. bird + extra
1/2 c. butter or margarine
3/4 - 1 c. finely minced onion
1-1/2 - 2 c. finely minced celery, including leaves
1/4 - 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. powdered thyme
1/2 tsp. powdered marjoram
3/4 - 1 tsp. ground sage
1 tsp. poultry seasoning
16 c. bread, torn into approximately 3/4 - 1 inch bits
1/4 - 1/2 c. liquid from cooking giblets, or chicken broth
Melt butter in large skillet and sauce onion and celery over medium heat until soft. Put bread in large mixing bowl and pour vegetables over, turning to mix. Mix all herbs together and sprinkle half over bread; toss and sprinkle in other half, mixing well. Stuff bird and roast as desired.
Put leftover dressing in casserole with cover. About 20 min. before bird is done, stir in 1/4 - 1/2 c. liquid from cooked giblets so that dressing is evenly moist (use your hands to mix in so you can tell). Bake covered while bird is in oven; after removing bird to rest, remove cover, raise oven heat to 375 degrees and bake another 10-20 min. (30-40 min. total).
Notes:
It seems like lots of onion and celery, but it's really good. I actually prefer it cooked it a casserole to being cooked in the bird.
My mom always simmers the giblets from a roasting bird to serve as a basis for her gravy, then uses the broth from that to moisten the extra stuffing as well.