Best Traditional Thanksgiving Stuffing Recipes

TRADITIONAL THANKSGIVING TURKEY STUFFING / DRESSING

Traditional Thanksgiving Turkey Stuffing / Dressing image

Never enjoyed stuffing/dressing until the day before I got married in November 1978! My in-laws threw a big Thanksgiving Day feast (a day late) for our wedding rehearsal dinner for about 30 of us. MIL made this recipe, and it made a believer out-a me! And...29 years later, I'm still making it, and all seven of my children are stuffing/dressing lovers--in fact, I think they'd eat it for breakfast all year long if I'd make it that often! Cooking time does NOT count how long it is baked--that would depend on if you stuff the turkey or bake separately. But figure a minimum of 30 minutes if baked in a separate pan at 350.

Provided by Debber

Categories Vegetable

Time 30m

Yield 6-8 cups?, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef (or venison, turkey, pork or Italian sausage)
1 large onion, chopped
4 stalks celery, diced
1 loaf whole wheat bread, 1 # size, cubed (include crust)
1 cup butter, melted
1/2 cup milk (optional) or 1/2 cup water (optional)
poultry seasoning (sage, pepper, thyme, tarragon)
salt & pepper, to taste

Steps:

Fry meats (we use a combination of burger and mild Italian sausage).
While meat is frying, cube the bread and dump in a very large bowl; drizzle butter over bread cubes; toss cubes, then set aside.
When meats are browned, add onions & celery; cook until tender; then pour over bread cubes, tossing again and again until well-mixed.
Add water/milk ONLY if you like a wetter dressing--otherwise omit.
Add seasonings according to your taste, toss again.
Mixture can now be stuffed into the rinsed-out & salted turkey cavities (then placed immediately into oven to be roasted) -- when turkey is roasted, remove stuffing with a long-handled spoon, into a nice serving dish--it will have absorbed all that wonderful turkey pan juices---oh goodness how delicious!
OR -- spoon into a greased casserole dish, cover and bake until JUST crispy along the edges -- about 45 minutes.
Whatever doesn't fit into the turkey, spoon into a small casserole pan and bake along with the turkey---turns out every time.
VARIATION #1: Sliced, fresh mushrooms when browning the meats.
VARIATION #2: Sprinkle some cornmeal when tossing the bread with the meat---mmmm!
VARIATION #3: Water chestnuts coarsely chopped or sliced--adds a nice crunchiness the kids love!
SUGGESTION: Unless you have a very small family -- DOUBLE THE RECIPE -- you won't be sorry, this is EXCELLENT when reheated the next day, too.
PICKY EATER OPTION: Saute onions & celery in a separate pan until transparent, then dump in the blender along with the melted butter---pour this over the bread cubes and meat. All the aroma & flavor, just no "yukkies" to pick out for those who "hate" onions or celery.
LEFTOVERS (if you're lucky!): reheat in the microwave.

Nutrition Facts : Calories 317, Fat 22.6, SaturatedFat 12.3, Cholesterol 66.4, Sodium 344.2, Carbohydrate 19.1, Fiber 3, Sugar 2.9, Protein 11.1

TRADITIONAL THANKSGIVING STUFFING

TRADITIONAL THANKSGIVING STUFFING image

Categories Side Thanksgiving Stuffing/Dressing

Number Of Ingredients 11

Ingredients

3/4-1 lb. pork sausage
2 c. celery, chopped
1/2 c. onion, chopped
1 box seasoned stuffing (9-10oz)
1 4 oz. mushroom pieces-optional, save the liquid
3/4-1/2 c. raisins (soak in hot water for 15 minutes to plump)
10-15 prunes, chopped
1/3-1/2 c. margarine
2 chicken bouillion cubes with 2 c. water or chicken broth
1/2 tsp. each of thyme, rosemary and sage
salt and pepper to taste

Steps:

Cook celery in the chicken broth with the onions for 10 minutes. Add the margarine. Drain and save the liquid. Add the celery and onions to the stuffing mix and add the mushrooms, raisins and prunes. Mix all together and add reserved broth to the mixture to moisten. Add salt, pepper, thyme, rosemary and sage. Stuff turkey with dressing or bake in covered pan at 350 for 45 minutes.