Best Nanas Thanksgiving Dressing Recipes

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NANA'S THANKSGIVING DRESSING



Nana's Thanksgiving Dressing image

This is a recipe handed down for generations! It is time consuming but is requested year and year. There's no other stuffing like it.

Provided by Vseward Chef-V

Categories     Thanksgiving

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 10

6 large carrots, chopped or 30 ounces baby carrots
1 bunch celery, chopped
3 roma tomatoes, diced
3 bunches green onions, chopped
3 (15 ounce) cans black olives, chopped
1 lb pork sausage
2 lbs ground beef
3 (24 ounce) bags unseasoned croutons
1 tablespoon garlic salt
1 tablespoon onion salt

Steps:

  • Cook turkey giblets while preparing vegetables - Save broth - strip meat off turkey neck and save for dressing.
  • In deep pan fry sausage and ground beef, use 12 cube butter with meat. Fry until no longer pink.
  • Add a few of the diced vegetables, about a cup at a time. Stir and cook, add more butter and vegetables gradually. Also, add spices as you add vegetables. Don't use table salt as the pork has salt in it.
  • As vegetables cook down (test carrots for doneness) pour broth and croutons alternately into mixture, keep stirring all the while. The croutons will make the mixture thick, be sure and don't get it soupy. (if you do, add more croutons) add meat from stripped turkey neck.
  • May be served like this or put in baking dish and bake about 1 hour at 350*.

Nutrition Facts : Calories 565.1, Fat 22.1, SaturatedFat 6, Cholesterol 39.3, Sodium 1238.3, Carbohydrate 70, Fiber 7.4, Sugar 1.7, Protein 21.2

NANA'S THANKSGIVING AND CHRISTMAS PAN DRESSING



Nana's Thanksgiving and Christmas Pan Dressing image

This stuff is custom for Thanksgiving and Christmas Dinner. It also makes a great main dish all by itself. I was at DH's Mother's home for Christmas and she made this pan dressing. Just suffice to say...this aint "jusstuffing and by God's grace we will never have another Christmas or Thanksgiving without a big pan of this! I am also posting the giblet gravy which we like on top of this dressing! It takes some time and effort, but completely worth it. His mother is such a wonderful cook, and with her recipes I can carry on the tradition! In addition to the following ingredients, you will need 2 disposable pans (1-13x9 and 1-11x7)(or use glass lined with foil) and nonstick spray. Since I use store bought roasted chicken and stock it shortens the prep time but Nana would just boil a whole chicken in 12 cups of water, cool and de-bone. I make the cornbread the night before...

Provided by Caryn Dalton

Categories     One Dish Meal

Time 2h45m

Yield 15 serving(s)

Number Of Ingredients 16

2 cups self-rising cornmeal, mix
1 3/4 cups buttermilk
1/4 cup vegetable oil or 1/4 cup vegetable shortening, melted
4 -8 tablespoons stock
1 tablespoon turkey drippings or 1 tablespoon other fat
2 1/2-3 cups chopped celery
2 medium yellow onions, chopped small (at least 1 cup)
1 teaspoon chicken bouillon (for the salt)
1/2 teaspoon rubbed sage (you can omit or reduce if preferred)
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1/4 teaspoon white pepper
3 -5 lbs roasted chicken
12 cups chicken stock
6 eggs, beaten until frothy
5 slices of stale whole wheat bread

Steps:

  • First, prepare your cornbread which is the base of this dish:.
  • Heat oven to 450°F; grease 9-inch cast iron skillet or 9-inch square pan.
  • Put it in the oven to heat. In a large bowl, combine all ingredients and mix well. Pour the batter into greased pan, scraping sides and bottom of bowl. Bake for 20 to 25 minutes or until the top is golden brown.
  • Set prepared cornbread aside to cool. When cool, remove from pan and in a large 4 quart mixing bowl, cube into 1 inch cubes or you can just crumble it with your hand (which is what Nana would do).
  • Carefully de-bone the chicken and shred/chunk. You want to end up with at least 3 cups of chicken. More is fine too.
  • Finely chop celery and small chunk the onion. In a heavy bottom skillet, combine drippings or cooking fat and 4 TB of stock . Add onions and saute on medium heat, stirring and scraping bottom of pan often until onions are beginning to become clear but not yet limp (about 3-4 minutes). Add more broth at any time you feel you need it- to prevent burning. Add celery and cook about 3 minutes longer until celery is crisp tender and onion is clear and limp and perhaps beginning to caramelize. Remove from heat, stir in all seasonings and set mixture aside for now.
  • Grease (or spray with nonstick) your disposable pans. You can use glass and line with foil too. Set aside.
  • Combine the cubed or crumbled cornbread and cut/shredded chicken in the same big 4 qt or larger bowl. Add reserved celery and onion mixture.
  • In a small bowl, beat the 6 eggs until frothy. Then, add to cornbread, shredded chicken,and cooked celery mixture. Stir minimally. Add 6-8 cups of chicken stock 1 cup at a time until the texture is still bready yet pourable. Take your time because the cornbread will absorb liquid over the course of a few minutes. If you overdo the liquid, add some of your torn whole wheat bread. Nana says: "You want it more moist than dry, ok?" Don't mix until you've let it sit for a few minutes.
  • Preheat oven to 400°F.
  • After allowing the cornbread to set for 2 minutes, mix to combine, but don't over-handle.
  • Pour (if you can't pour you need more liquid)into your greased and disposable or foil lined glass dishes and bake for 45 minutes or until set and browned on top. If edges are done to a couple of inches in, then the center is probably done enough too.

Nutrition Facts : Calories 423, Fat 22.7, SaturatedFat 6, Cholesterol 149.3, Sodium 658.8, Carbohydrate 25.6, Fiber 2.3, Sugar 5.9, Protein 28

NANA'S GIBLET GRAVY



Nana's Giblet Gravy image

This goes all over Nana's Thanksgiving and Christmas Pan Dressing. Nana is my DH's mother, a wonderful woman, mother and cook! If you made the dressing, you should have at least 4 cups of nice seasoned broth leftover from that recipe, just add water to make up the difference...OMG, I can't wait till I can have this again! Nobody does it better than Nana...and now I can try to copy her traditions too much to my DH's happiness! I use my pressure cooker to reduce the long simmering needed for tender meat bits. But, cook time will include simmering gizzard and giblets for one hour. Also, expect for some of the cook time to be active cook time, frequent stirring.

Provided by Caryn Dalton

Categories     Christmas

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 16

reserved turkey giblets
1/2 cup chicken liver
1 cup chicken gizzard
4 -5 cups of reserved broth (including cooled broth)
4 eggs, boiled and chopped
2 tablespoons butter
1 small onion, peeled and chopped fine
1/4 cup cooking sherry or 1/4 cup dry white wine
1/2 cup cooled reserved broth or 1/2 cup water
10 tablespoons Wondra Flour or 10 tablespoons flour
2 tablespoons turkey drippings, skimmed of fat
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
1 dash white pepper
4 of my microwave roasted garlic cloves, chopped fine (recipe #250855) or 1/2 teaspoon garlic powder

Steps:

  • If you have a pressure cooker, use it to cook the whole gizzards and giblets (reserve the livers for now) on high pressure for about 7 minutes in your reserved broth except for the 1/2 cup cooled reserved broth. Use your quick release (or bring pressure down naturally). If you don't have a pressure cooker, simmer the gizzards and giblets (reserve the livers for now) whole in just enough of reserved broth to cover in a pot with a tightly fitting lid for 1 hour. Drain and add whole gizzards and giblets to a large saucepan, add livers and broth and on medium low heat cook COVERED for about 10 more minutes. Remove meat and set aside to cool. When cool, chop finely and mix all meat parts together. Reserve all broth.
  • Meanwhile, in a small saucepan with lid, bring 4 eggs and enough water to cover to boil. As soon as you notice a boil, turn off heat and cover but leave the pot on the burner. Set a timer for 12 minutes. During that time, get a small bowl of ice water ready. When 15 minutes is up, strain and rinse eggs under cool water. Immerse in ice bath until completely cool. Peel eggs, beginning with a crack on the wide end. Chop eggs and set aside.
  • Meanwhile, in a small pan, melt 2 TB of butter and saute chopped onion until limp and clear about 5-7 minutes.
  • Meanwhile, in a large heavy bottom skillet with no heat, whisk together sherry (or white wine),1/2 cup cooled broth, Wondra flour, drippings, thyme, salt and pepper(s) sauteed onion and microwave roasted garlic (or powder). Turn heat on medium low, stirring frequently until thickened.
  • Measure reserved broth. You should have about 4-5 cups of broth left. If not, add more water or canned broth till you get 5 cups. Very Very slowly, pour a small stream of broth into your flour mixture and whisk like crazy until all broth has been incorporated. I whisk in the shape of a figure eight in the pan to get the best effect. Cook, stirring constantly until thickened to a consistency that is slightly more runny than gravy about 4 more minutes.
  • Ladle over served portions of Nana's Thanksgiving and Christmas Pan Dressing and oh, be sure and wear the pants that have some room to grow ::-o.

Nutrition Facts : Calories 73.7, Fat 3.9, SaturatedFat 1.9, Cholesterol 75.9, Sodium 645, Carbohydrate 2.5, Fiber 0.1, Sugar 1.1, Protein 2.8

NANA'S TURKEY STUFFING



Nana's Turkey Stuffing image

Make and share this Nana's Turkey Stuffing recipe from Food.com.

Provided by lucy k.

Categories     Pork

Time 1h25m

Yield 12 cups stuffing

Number Of Ingredients 10

1 lb bulk sausage
2 large onions, chopped
1 cup celery, chopped
1/2 cup dried apricot, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sage (or poultry seasoning)
2 teaspoons savory
1 -1 1/2 loaf bread
2 cups chicken broth or 2 cups turkey drippings (to use if cooking the stuffing outside of the bird)

Steps:

  • The night before, lay out the bread slices to dry.
  • Cut dried bread into cubes.
  • In a large frying pan, brown loose sausage with onions and celery.
  • Add apricots and seasonings.
  • Pour sausage mixture into large bowl with bread and combine.
  • Stuff turkey or place in casserole and moisten with chicken broth.
  • If using casserole, place in oven with turkey for about the last hour.
  • Moisten further with turkey drippings as necessary.

Nutrition Facts : Calories 208.4, Fat 8.4, SaturatedFat 2.2, Cholesterol 27.6, Sodium 747.9, Carbohydrate 23.5, Fiber 1.9, Sugar 5.7, Protein 9.5

CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME



Classic Thanksgiving Dressing With Parsley, Sage and Thyme image

For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Yield 16

Number Of Ingredients 11

1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
¼ cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
¾ teaspoon salt
½ teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs

Steps:

  • Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
  • Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 16.1 g, Cholesterol 25.4 mg, Fat 4.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 326.6 mg, Sugar 1.4 g

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