Comments on: Thanksgiving Dressing

By: Lisa

Lisa — Mon, 30 Nov 2009 00:43:00 +0000

I know I am late to this, but can’t help but post. My mom’s dressing is pretty unique – not for the ingredients but for the baking method.

We use a combination of cornbread and biscuits (crumbled) for the base. We use a little more cornbread than biscuit. We simmer sliced celery in broth and saute onions in butter. We mix the bread crumbs, melted butter, celery, onions, poultry seasoning and sage with enough broth to moisten. Salt and pepper to taste. Use lots of pepper!

Here’s the unusal part. Form the moist dressing into patties, as though you are making burgers. Put the dressing patties on a baking sheet and bake at 350 until the bottom of the patties is browned. Broil to brown the top.

The patties of dressing are crusty on all sides. They are pretty with the patties overlapping around the edge of the turkey platter.

Leftover can be eaten out of hand, like a cookie.

By: cityquilter grace

cityquilter grace — Tue, 24 Nov 2009 19:49:08 +0000

easy as pie, i mean Bell’s, in a red box, add mushrooms and whatever you like, yummmmm! on a sad note, our turkey got killed day before yesterday. my brother was raising it for thursday and he got out into the road and splat! he’s off to that big coop in the sky….my brother had to go buy one…not a happy camper…

By: Kathy C

Kathy C — Sun, 22 Nov 2009 04:51:50 +0000

Since I have lived in New Jersey, South Carolina and now Oregon my dressing has evolved as we moved.
It is now both cornbread and white bread together with sausage, apples, walnuts and dried cranberries with LOTS of sage, thyme, and flat-leaf parsley, onion, celery. And there is NEVER any leftover after the next day, so it must be good.
Some people here put oysters in their dressing but I would much rather have them raw with a squeeze of lemon and a shake of hot sauce.

By: Peggy

Peggy — Sun, 22 Nov 2009 04:31:01 +0000

I make dressing with any left over breads we have. I use poultry seasoning instead of just sage. If we fry the turkey I use canned chicken broth and butter. If I stuff the turkey with the dressing I make the dressing drier so the turkey juice can be absorbed. We like to grind or process some of the gizzard and a little liver to add to the dressing. Lots of celery and onions.

By: Connie

Connie — Sun, 22 Nov 2009 03:54:53 +0000

I saute onions and celery in butter, then add white bread torn into pieces, salt and pepper. This gets stuffed into the bird. Simple, but it’s my family’s tradition. I don’t actually like stuffing, but everyone else seems to, and I think it helps keep the turkey moist.

One year I tried a recipe for sausage dressing, and one year one with apples, but DH likes the traditional one.