Recipes

[momtochloe]

@LTT1 . . . psssst . . . between you and I, I bet we went through a whole pound of butter on both Thanksgiving and Christmas.

I remember leaving out two sticks of butter overnight to get things started in the morning and it wasn't a surprise that by the end of the day the other two made an appearance . . .

I may try and make my mom's stuffing myself one day.  I get a half of a breast from Trader Joe's but I bet if I put the stuffing under the turkey it would be somewhat similar to what we used to make.

I think the key to my mom's stuffing was that we always grated the raw onion into the mixture and it really brought out the taste.

[sunshine45]

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@momtochloe wrote:

@sunshine45 any chance I could talk you into posting your recipe?

My mom always made the best stuffing but since I cook for one now I have nothing to stuff so this is a brave new world for me . . .

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@momtochloe

i am so sorry.......i am just seeing your request so let me tell you how my mom does the dressing (it is never called stuffing and never stuffed into the bird). we always make it in a black speckled pan so that it gets browned on top and the bottom. it always has a good color.

first thing.......remove all of the n of the turkey. take a pan cover them with water and add a chopped onion and a stalk or two of celery, some salt and pepper. i also add a heaping spoon of better than bouillon turkey base (but that is my addition, not my moms lol). simmer this for a while.

for the ingredients you will need 2 to 2 1/2 bags of stuffing mix......we use one herb seasoned and one plain. 6 medium onions, very finely chopped, 1 whole bunch of celery, finely chopped,  6 eggs beaten, 1 cup water, 1 can chicken broth, salt and pepper. the celery and the onion will all get sauteed in some butter until it is on the tender side. everything can now be mixed in the speckled pan and placed in the oven next to the turkey. this dressing takes time to cook and brown......it cannot be rushed or it wont taste the way it should.

get a baster. you will also need to use some of the juices from the turkey as it is cooking and use the broth from the innards that have been simmering. each time you add some make sure to mix it in well with the dressing. adjust seasoning as necessary.  this will keep the dressing moist. we like it moist rather than dry. it is also an excellent  the next day reheated or cold.

i suppose you COULD add sausage to this recipe if you wanted to......probably cut back a bit on the salt and pepper.

[KatieB]

Neese's Brand..