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Do you have an awesome stuffing/dressing recipe?

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Harriet Jones:

--- Quote from: sparksals on November 14, 2012, 10:12:47 AM ---What is summer savoury, OG?    My recipe is similar, but I add tonnes of Sage and Thyme.

--- End quote ---

Thyme can be used as a substitution for summer savory.

Outdoor Girl:

--- Quote from: Flydell North on November 14, 2012, 11:45:44 AM ---
--- Quote from: sparksals on November 14, 2012, 10:12:47 AM ---What is summer savoury, OG?    My recipe is similar, but I add tonnes of Sage and Thyme.

--- End quote ---

Thyme can be used as a substitution for summer savory.

--- End quote ---

Not according to my mother!   :)  She didn't even like the taste of commercial summer savoury so we always had to grow our own.  It looks a little like a cross between rosemary and tarragon when growing but it has a very distinctive aroma.  You should be able to buy it on the spice rack and I buy MacKenzie seeds for it every spring to grow my own.  The aroma is so distinctive that when one of my nephews was little and visiting my parents, my Mom got him to help her strip the savoury after it was dried.  She'd put it in a plastic bag then roll over it with a rolling pin to take the leaves off, then pick out the stems.  My nephew opened the bag, took a big whiff and said, 'Hmmmmm.  Smells like turkey!'

SleepyKitty, I've successfully cooked my dressing outside the bird once when my brother sprung a vegetarian guest on me last minute.  I just put it in a casserole dish and covered it with foil.  It did get a little crispy around the edges.  (He did ask - his neighbour would have been alone, otherwise, so I was happy to do it.  Made a veggie gravy, too, and the guest elected to ignore the lard in the pastry of the raspberry pie for dessert.  I did tell him so he'd know.)

Don't laugh at me - we made this one year - it was really good.

I haven't measured anything in years, so amounts are all approximate, and subject to changing due to whim or refrigerator contents.

Cornbread Sausage Stuffing

Half a pound of sausage, crumbled and browned.  Reserve sausage grease in the pan. (I prefer hot Jimmy Dean or Bob Evans, but the extra sage varieties work too.)

1 cup diced celery

1 cup diced onion

2 to 4 cups of bread cubes, dried

Half a skillet of cornbread, crumbled and dried (I don't use sugar in cornbread.  If you do, or if you use a mix, try to use as little sugar as you can stand.  Sugar isn't usually a good thing in stuffing.)

1/4 teaspoon black pepper

1/4 teaspoon of salt, depending on how much salt is in the other ingredients.

1/2 teaspoon each of parsley, sage, rosemary and thyme (1 1/2 to 2 teaspoons if fresh.  Actually, I think that last batch got a couple of tablespoons of fresh parsley.  Parsley is good for you.   ;)  ).  Add or subtract according to taste, but remember that the sausage has some herbs and spices in it, too.

3/4 cup chicken/turkey broth

1/4 cup of water that will be used to deglaze the sausage pan.

Butter either a 9 x 13 pan or a turkey, whichever you are using.

Saute onion and celery in sausage grease until slightly cooked, but the celery is still crisp and green.  Dump all of the dry ingredients in a large bowl and mix.  Dump the onion and celery in the bowl and mix.  Add the water to the frying pan and swish around until the brown sausage bits come loose.  Yes, it's ugly but it tastes good.  Add sausage water and broth to bowl o' dry stuff and mix.  If it is too dry for your tastes, add a little more broth, especially if you are cooking in a pan.

If using a turkey, stuff it in.  Cook turkey according to the usual instructions.

If using a pan, cover with aluminum foil and bake at 350 degrees (325 degrees in a convection oven) for 20 to 30 minutes.  Remove foil and bake another 10 minutes or so, until it is just a little crisp around the edges.

Bonus recipe:  Turkey Stuffing Casserole

Follow the above recipe, adding 2 to 3 cups of cooked, chopped turkey to the dry ingredients.  Bake.  After the foil has been removed, and the edges have begun to crisp, heat a jar of turkey gravy, and pour it over the top of the casserole, as evenly as you can get it. 

No laughing from me . . . It really is good!  ;D

It's become tradition at xmas in our house. I use it to stuff cornish hens.


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