Stuffing Recipe, Turkey Stuffing Recipe, How to Make Stuffing, Turkey Dressing Recipe

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Stuffing Recipe, Turkey Stuffing Recipe, How to Make Stuffing, Turkey Dressing Recipe, Turkey Dressing Recipe This is a classic stuffing, great for turkey, but works just as well with chicken or pork. Onion, celery, french bread – it’s quick and easy as well!
Over and over again, if you ask people what their favorite Thanksgiving dish is, chances are it’s going to be the stuffing. There are 100,000 ways to make dressings. Side note, dressing’s in the south, stuffing’s in the north; we can both ways. I’ve always said dressings, but I’ve discovered stuffings recently. This time we’re going to do both.

In this particular case, I’m going roast off a turkey breast here in a few minutes. I’m actually going to violate my southern roots, and I’m going to stuff this bird, but I’m going to show you how to make it so you can do it as a dressing, or a stuffing, either one; super-simple, super-easy. I love this one too because it’s also really inexpensive. I’ve been known to throw this one together, because I like to do turkey all the time.

In my oven, actually right now, at 350 degrees, I have about a big, crusty loaf of French bread. I cut it into cubes and I’ve got it turning into little toasty cubes in the oven. I’ll show you that in a minute. In the meantime, I’ve got 1 stick of butter right here, and I’ve got it on medium heat. I’ve also got, just about 2 cups of chopped onion. It was a big onion, use one, it’s not rocket science. My celery was little, so it was about, but it’s about a 1¾ cup of celery. You can go 2 cups, you can go 1½ cups, it doesn’t matter.

This is what we want with our vegetables, and all we have in here is butter, celery, and onion. You just want that nice and soft, translucent. They smell wonderful, of course butter and onion always is fantastic. I went ahead and pulled our bread crumbs, this is what you want here. As a matter of fact, this is a great way to tell if they’re ready. You hear that? Perfect. The more moisture that is out of your bread crumbs, then the more flavor it’s going to take up later. If you start with really soft, fresh, moist breadcrumbs, it’s not going to have any room to take up everything else wonderful that you want to put in it. It’s up to you, but I like mine nice and dry and crunchy.

Seasonings: Anything you like with your turkey will be great with your dressing. In this case, I have a little bit of Rosemary, a little bit of sage, a little bit of thyme, and I’ve got all dried herbs. You can use fresh herbs, absolutely fine. That was about 1 teaspoon to 1½ teaspoons of each one. If you’re using fresh, double the amount, because dried is stronger. Use a little bit of salt, this is Kosher salt. I’m going to start mixing them together.

Last 2 things that are going to go in here: I’ve got a couple of eggs that I’ve beaten up, and they’re going to go in, little binder. The tricky thing with dressing: Remember how I said the more moisture that’s out of your bread, the more flavor it will take up? In this case, I’ve got about 2 cups of chicken broth, and I’m going to start with just enough to barely moisten it. I don’t know exactly how much moisture I’ve already taken out of my bread, so I don’t know exactly how much moisture it’s going to take up in a minute. Does that make sense? A lot of times, I think people go wrong with dressing or stuffings, they have too much or too little moisture. It’s because they don’t realize that can pay attention. See, I think it needs a little bit more. I’m going to go ahead and put almost all the rest of this in here. You can pay attention to what it looks like and what it feels like, and it’s entirely up to you.

I think that is just about right. You know what, 2 full cups. At this point we’re going to do a couple of things: I’m going to set aside about 2 cups of this, it’s going to go in this bowl, because I’m actually going to stuff my turkey breast with it. The rest of it, I’m putting in this buttered casserole dish.

Here’s the thing, if you’re baking this off with chicken, go ahead and put that casserole dish in the oven about 40 minutes before your chicken’s done, and you’re good to go. However, since a turkey, even a turkey breast, takes a couple 3 hours, you want to go ahead and stash that in the fridge, pull it out, and bake it off an hour before your turkey comes out. You don’t want it sitting around with the raw eggs on the counter until it’s time to put it in the oven, and you don’t want to bake it off too early. The same thing with what you’re going to stuff your bird with. You want to put cold stuffing in a cold bird. It cuts down on the food borne illness on anything you want to serve. It’s not tasty, and people won’t like you for it. I’m going to be back in a few minutes, and I will show you what the dressing baked on the side looks like when it comes out of the oven.
Stuffing Recipe, Turkey Stuffing Recipe, How to Make Stuffing, Turkey Dressing Recipe

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