Best Poultry Dressing Recipes

GRANDMA'S POULTRY DRESSING

Steps:

• Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.

MOIST POULTRY DRESSING

Steps:

• In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss. , Transfer to 5-qt. slow cooker. Cover and cook on low until a thermometer reads 160°, 4-5 hours.

MICROWAVED POULTRY DRESSING

Steps:

• In a microwave-safe dish, beat egg and milk. Stir in the celery, onion and seasonings. Add stuffing cubes; mix well. Let stand for 5 minutes. , Cover and microwave on high for 1 minute; stir. Cook for 1 minute; stir. Cook 30 seconds longer or until heated through.

POULTRY DRESSING

Steps:

• In a large saucepan of boiling salted water, cover and cook potatoes for about 20 minutes or until tender; drain and return potatoes to the pot.
• Add butter and mash well with a potato masher until smooth.
• Tear bread into small pieces; add to mashed potatoes, along with onion,sugars, savoury, molasses, sage, vinegar, salt and pepper.
• Mix well.
• Pack into a greased 9 X 5 inch loaf pan (or as I have stated above) Chill for several hours.
• (can be frozen at this point if desired) When ready to serve, melt some butter in a pan.
• Slice dressing and lightly brown on each side in the melted butter.
• (about 5 minutes each side).

SAVORY HERBED POULTRY DRESSING

Steps:

• NOTE: I RECOMMEND MARION-KAY GROUND (WINTER) SAVORY. OTHERWISE, SUBSTITUTE WINTER SAVORY WITH 1/8 TEASPOON GROUND CORIANDER, 1/8 TEASPOON GROUND PARSLEY, 1/8 TEASPOON GROUND THYME, 1 PINCH GROUND DRIED LEMON PEEL, 1 PINCH GROUND MINT, AND 1 PINCH GROUND ROSEMARY. (STEP ONE): PREHEAT oven to 300°F.
• CUT french bread into 1-inch cubes; SPREAD bread cubes single-layer onto baking sheets; BAKE bread cubes at least 10 minutes, or until bread is dry and toast-like in texture, without being browned; TRANSFER bread cubes into a very large bowl; RAISE oven temperature to 350°F.
• PREP all vegetables to specifications (2 cups chopped onions, 1 1/2 cups sliced or diced celery, 1 cup medium diced mushrooms, 1/4 cup minced flat-leaf parsley, 3 tablespoons finely diced carrots).
• GRIND all of the SEASONING spices for dressing in a clean spice mill or coffee grinder; MEASURE ground seasonings into a small re-sealable container (2 teaspoons dalmatian rubbed sage, 1 teaspoon celery salt, 1 teaspoon fresh ground black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground ginger, 1/2 teaspoon ground winter savory, 1/4 teaspoon ground allspice, 1/4 teaspoon ground fennel, 1/4 teaspoon ground rosemary, 1/4 teaspoon ground thyme); SEAL the container with spices; SHAKE well to combine; SET aside.
• MELT 1/2 cup salted butter in a large saucepan over medium-low heat; RAISE heat to medium; ADD vegetables (except olives for now); STIR the prepared SEASONING into the saute mixture.
• SAUTE mixture for 8 minutes, stirring often; ADD olives and saute for two minutes longer (NOTE: If using sausage in recipe, you may brown and crumble it in the previous saute pan).
• ADD saute mixture (including cooked crumbled sausage) into bowl with bread cubes; FOLD mixture together for 2 minutes until very well blended (make sure every morsel is evenly moistened).
• MIX the BROTH ingredients in a bowl (1 1/4 cups turkey broth, 2 beaten eggs (or 1/4 cup additional turkey broth), and 2 tablespoons dry sherry or white wine (optional, or replace with turkey broth); GRADUALLY trickle broth mixture into bread cubes and vegetables in bowl, then fold mixture until mixed very well.
• SPREAD mixture into a 2-3 quart baking dish (NOTE: FOR MOIST DRESSING, COVER WITH FOIL BEFORE BAKING; FOR A CRISP OUTSIDE/SOFT INSIDE DRESSING, LEAVE UNCOVERED); BAKE for 30 minutes.
• SERVE with your favorite poultry and enjoy!