Anyone know of an awesome turkey dressing recipe ????

My husband is a Marine and there is going to be a family Christmas party. I would love to know of a GREAT recipe for turkey dressing. I have to cook for a lot of people. Can anyone help me ? I know how to make the usual butter, broth, onions and celery.......... to bland. I would love to do something , wonderful for the guys and their families...........





Thanks........... Marine Corps wife...... and proud of it ! ! !Anyone know of an awesome turkey dressing recipe ????
This is my favorite stuffing/dressing recipe - it was my grandmother's.





This stuffs a 20-25 pound turkey with some left over to cook in the pan or seperately:





6 large loaves of cheap white sandwich bread


6 large eggs or larger


3 sticks of butter


3-4 medium onions - finely chopped


1 stalk/bunch of celery - finely chopped


1 large jar of poultry seasoning - or to taste


salt and pepper to taste


About 1-2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.





Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread until moist and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more or less liquid if you want a moister or drier dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.Anyone know of an awesome turkey dressing recipe ????
Almost every Marine I have ever met is from the south - if your Marine's are too - they will love this


brown 2 whole pkgs Jimmy Dean original sausage - do not drain the grease!!!


Add


1 whole onion chopped


3-4 ribs celery chopped fine


cook veggie's till just tender


Add


Corn bread - day old crumbled (2 boxes of the jiffy mix prepared)


Sage - dry rubbed - a good round palm full


Salt, Pepper


1 can Cambell's cream of mushroom soup and 1 can cream


3-4 eggs (enough so when you stir it up it sticks to itself)


1 cup chopped pecans or chopped chestnuts from the jar





You can bake some in the bird and the rest in a baking dish


Serve with lots of gravy
i hate to tell you but thanksgiving is over chrismas is coming but here it is the recipe my favorite-
Turkey Dressing:





1戮 hours 15 min prep


8-10 servings





1 tablespoon shortening


1 cup cornmeal


1/2 cup all-purpose flour


1 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


2 eggs, beaten


1 cup buttermilk


8 slices day-old bread, cut into 1/2 inch cubes


3/4 cup chopped celery


3/4 cup chopped onions


1/2 cup chopped fresh parsley


2 teaspoons poultry seasoning


2 teaspoons white pepper


2 teaspoons rubbed sage


1-2 teaspoon ground thyme


1 teaspoon celery salt


1/2 cup butter or margarine, melted


3 eggs, beaten


2 (14 1/2 ounce) cans ready-to-serve chicken broth





Spoon shortening into an 8-inch cast-iron skillet.


Place in a 425* oven for 4 minutes or until hot.


Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well.


Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned.


Cool; crumble cornbread into a large bowl.


Add bread cubes and remaining ingredients, stirring well.


Spoon into a lightly greased 13x9x2-inch baking dish, and bake at 325* for 1 hour or until golden brown.


Yield: 8 to 10 servings.
For Thanksgiving I made an awesome sausage cornbread apple pecan dressing- everyone loved it. Including the ';boys'; that would be my dad, my mom's sister's husband and my dad's sister's husband- all marine corp helicopter pilots during vietnam. This is one insane, great, and traditional family!! I used the pepperidge farm cornbread mix plus a batch of jiffy cornbread ( made with 2 boxes, cooked in a baking pan and then ';crumbled'; or cubed- I cut into small squares while still in the pan, then spread on a baking sheet in a 300 oven for 15 minutes to dry out more.





Then cook a roll of sausage in a very large skillet-when sausage is browned, add 2 cups chopped onion, 3 chopped apples, 1 cup chopped celery. Cook until veggies are soft and transfer to a very large stock pot. To this, add 8 cups chicken broth ( I freeze homemade through the year- but if you don't, canned is fine) and I add extra ( about 2 tsp) rosemary and sage- i use fresh, but you can use dried) and 2 sticks butter. Let boil and add stuffing mix, 1 cup chopped pecans, and cornbread. Turn heat off, cover pan and let sit at least 15 minutes before disturbing ( this will be HARD as it will smell AMAZING- and you will want to open and taste- don't. Let sit) Then uncover and stir with a large forky thing- I use a spaghetti fork.





Then, I use a large aluminum foil roaster and put the dressing in that- cover the top wtih pats of (more) butter..thank god those marines are not concerned about calories, lol... and cover with foil, reheat in a 350 oven for 45 minutes. Semper Fi!!!! ( and give them hugs- lots of them!!!)
first make corn bread following recipe on Jiffy corn bread then add some pepperidge farm seasoned stuffing mix then add some celery onion a little boiled egg one apple one bag dried cranberries a little sage then chicken broth mix well so that the mixture is slightly thinner than brownies you will be able to know what texture you are going for so the dressing is not dry dot with butter bake at 350 for 45 minutes sorry I do not have a better recipe I never measure anything good luck

revlon