Turkey Time. Sage, Saugage, Apple Dressing.

[isabel]

Turkey day coming so thought I would post this.

Boil the inners, from turkey, in small sauce pan. About 1 1/2 cups water or can broth liquid. (Can use just canned chicken broth instead.)
Remove parts and add One Stick of real butter.
Set aside.
The following amounts vary because not everyone likes their dressing real moist. It is determined in the mixing and how well the mix is sticking together. Should be moist and still a little bit crunchy when mixing, but it needs to stick together, when you put it in your hand to test it. So liquids vary due to this factor. I offer additional liquid choices at the end in case you need them.

In large bowl pour two large packages, or three small ones (the bag kind) of stuffing with sage season packets.

Add two eggs.
Add one can cream of mushroom soup.
Add one onion chopped.
Add two pounds of cooked, drained, crumbled saugage. I use an apple saugage made locally. Could use jimmy dean sauguage that comes in a oblong package roll.
Add three peeled and chopped apples.

Add the boiled liquid from the turkey inners, that you made earlier, SLOWLY. Test as you mix to see if the dressing is moist and still a little crunchy. Stop adding liquid when desired moistness is obtained.

If dressing is not moist enough for the hand test...you have a choice of adding ONE or more of the following...more cream of mushroom soup, another egg, another cube of butter, or canned chicken broth.

Rinse the inside of the bird with water then drain. Stuff bird tightly both neck cavitiy and legs opening.

Anybody else have stuffing ideas?

Izzy

[1doglady]

Instead of apples I add oysters and pecans. Yummy!

[jabm67]

Our traditional stuffing is pretty minimalist: no fruit, no nuts, no meat other than the stuff that comes with the turkey.

Start with the neck and giblets, boiled a long time with some white wine and an old chicken boullion cube. Remove the meat from the neck and chop up the giblets. Add large onion very coarsely chopped and several large stalks of celery (again very coarsely chopped). Whir all this around in a blender or food processor. Mix in a large bowl with torn-up stale bread or bread cubes. Add ground sage and poultry seasoning and mix with your hands. Repeat adding seasonings and mixing until the stuffing mix looks slightly dirty. Stuff the body cavities of the bird; the rest can be put in a baking dish and baked alongside the bird (though not for as long) basting it with juice from the bird's drip pan (not much of that ... you need to save most of it for making gravy).

When we lived in Germany we invited some German friends over for our Thanksgiving feast ... they found this too strongly spiced to eat.

[PDXnative]

This sounds good.....

Originally Posted by isabel

Turkey day coming so thought I would post this.

Boil the inners, from turkey, in small sauce pan. About 1 1/2 cups water or can broth liquid. (Can use just canned chicken broth instead.)
Remove parts and add One Stick of real butter.
Set aside.
The following amounts vary because not everyone likes their dressing real moist. It is determined in the mixing and how well the mix is sticking together. Should be moist and still a little bit crunchy when mixing, but it needs to stick together, when you put it in your hand to test it. So liquids vary due to this factor. I offer additional liquid choices at the end in case you need them.

In large bowl pour two large packages, or three small ones (the bag kind) of stuffing with sage season packets.

Add two eggs.
Add one can cream of mushroom soup.
Add one onion chopped.
Add two pounds of cooked, drained, crumbled saugage. I use an apple saugage made locally. Could use jimmy dean sauguage that comes in a oblong package roll.
Add three peeled and chopped apples.

Add the boiled liquid from the turkey inners, that you made earlier, SLOWLY. Test as you mix to see if the dressing is moist and still a little crunchy. Stop adding liquid when desired moistness is obtained.

If dressing is not moist enough for the hand test...you have a choice of adding ONE or more of the following...more cream of mushroom soup, another egg, another cube of butter, or canned chicken broth.

Rinse the inside of the bird with water then drain. Stuff bird tightly both neck cavitiy and legs opening.

Anybody else have stuffing ideas?

Izzy

[isabel]

Thank you.

Don't forget to use the boiled potato water, instead of plain water, for your gravy. Mom always made her gravy this way.

Fresh Cranberry sauce is so much better than the can. Just buy a bag of cranberries and follow the instructions on the bag. Add a little graded orange rind. Chill for a least a couple of hours.

Izzy

[dragonmaster]

Sounds very tasty indeed- I buy Kellogg's bread cubes (lowest sodium) I saute onions and celery in butter. I can of Swanson broth (lower sodium) also 2 low fat breakfast sausage, cut up.

Pretty basic- but homemade.

I also make my own cranberry sauce- with one half an orange- better then canned.

I also male fresh butternut squash in pure maple syrup, with butter, ground black pepper and kosher salt.

[isabel]

I love butternut squash. Never tried it with syrup. Always use butter and salt. I will look for the Kellogg's bread cubes...always trying to cut back sodium where I can.

Izzy

[BayBreeze]

Thanks for that, Izzy!

I have a side salad/dessert that's easy and quick. I put it right on my buffet to eat with the main course, but some just like it for dessert. Remember the old Watergate Salad? Well, this is a takeoff on that......better!

1 large container small curd cottage cheese
1 large container cool whip
1 large box LIME JELLO (dry)
1 large can crushed pineapple
About 1/2 bag of minature marshmallows

In large bowl, mix the lime jello and crushed pineapple. It will look yucky, but nevermind.....keep going. Fold in cottage cheese, and then cool whip. Mix well. It will be a pretty light green. Fold in minature marshmallows. Let sit for about 2 hours in fridge. I garnish with a couple slivers of lime, and a few cherries. Delicious!