Grannys Turkey Dressing Recipes

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GRANDMA'S CORNBREAD DRESSING



Grandma's Cornbread Dressing image

Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/4 cup canola oil
DRESSING:
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
3 large eggs
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 teaspoons poultry seasoning
1 teaspoon pepper
1/2 teaspoon salt
2 cups chicken broth

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

TURKEY WITH GRANDMA'S STUFFING



Turkey with Grandma's Stuffing image

Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 8 servings (10 cups stuffing).

Number Of Ingredients 12

1 turkey (12 pounds)
4 celery ribs with leaves, chopped
1 small onion, finely chopped
4 tablespoons butter, divided
10 slices day-old white bread, cubed
10 slices day-old whole wheat bread, cubed
1/2 cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
Dash pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts :

GRANNY'S SOUTHERN CORNBREAD DRESSING



Granny's Southern Cornbread Dressing image

This is how the last 5 generations of our family have made cornbread dressing. Surprised not to see this on Zar. So here is my family recipe. I was always the official taste tester. Before it went into the oven my mom would give me a bowl of it. I would tell her what seasonings needed adjusting. It became a ritual. LOL The cornbread is baked with the onion and celery in it. Really makes a difference to taste.

Provided by debbies dishes

Categories     < 4 Hours

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups cornmeal (White Lily the best)
1 cup self rising flour (again White Lily is best)
1/3 cup oil
1/2 cup celery, chopped
1 onion, chopped
1 cup buttermilk
1 cup milk (more if needed)
2 eggs
4 slices bread, toasted and torn into small pieces
1 teaspoon dried sage (to taste)
1 teaspoon pepper (to taste)
3 cups hot chicken broth (more if needed)
1 tablespoon salt (to taste)
1/3 cup butter, melted

Steps:

  • Heat oven to 400 degrees .
  • Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk.
  • Stir until well blended. Stir in celery and onion.
  • If the batter is too thick, add more milk. (should be pourable).
  • Pour into greased hot iron skillet (if you have one, if not get one, they aren't expensive and you can get them at Wal Mart. I have one I use just for cornbread!).
  • Bake for 30 minutes or until top is light brown.
  • When done and cooled down a bit. Crumble into a large bowl.
  • Add bread pieces, butter and seasonings. Mix well.
  • Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven).
  • Adjust seasoning to taste. (appoint someone special).
  • Pour into a grease 13x9-inch (3-quart) baking dish or pan.
  • Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy.
  • Note: Broth made from boiling a hen will be best but canned will work.

Nutrition Facts : Calories 335.5, Fat 17.3, SaturatedFat 6.2, Cholesterol 63, Sodium 1265.5, Carbohydrate 37.2, Fiber 2.7, Sugar 2.6, Protein 8.6

GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING



Granny's Old-Fashioned Bread and Sage Dressing image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 10

¼ cup margarine
5 celery ribs with leaves, chopped
1 medium onion, chopped
1 teaspoon crushed dried thyme
½ to 1 teaspoon crushed dried sage
1 teaspoon salt (optional)
¼ teaspoon freshly ground pepper
2 1- pound loaves sliced, white bread
¼ cup chopped parsley
2 ½ to 3 cups canned chicken broth

Steps:

  • Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
  • Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
  • In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRANNY'S CHALLAH STUFFING



Granny's Challah Stuffing image

The rich texture of challah bread makes the stuffing something to kvell over. Use this stuffing in your favorite stuffed chicken or turkey recipe. It's so good, there'll be no leftovers -- so make some extra for outside the bird. Thanks, Granny, for passing down this family recipe.

Provided by Jackie Sikowitz Diamond

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h20m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
1 onion, chopped
1 (1 pound) loaf challah bread, sliced
2 carrots, chopped
2 stalks celery, chopped
3 eggs
salt and pepper to taste

Steps:

  • Heat the oil in a skillet, and cook and stir the chopped onion until translucent, about 10 minutes. Set the onion aside to cool.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
  • Fill a bowl with warm water, and soak the challah, one slice at a time. Gently squeeze out the excess water, and place the challah in a large bowl. Mix in the cooked onion, carrots, and celery, and gently mix in the eggs. Season with salt and pepper.
  • Spread stuffing in the prepared baking dish, cover with aluminum foil and bake in the preheated oven until cooked through and set, about 1 hour.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 42.6 g, Cholesterol 131.6 mg, Fat 9.4 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 2.4 g, Sodium 436 mg, Sugar 4.5 g

GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING



Grandma Smith's New Brunswick-Style Turkey Stuffing image

This moist and mellow recipe came from my mother-in-law to my husband from her family.

Provided by juneb

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

3 potatoes, peeled and cubed
½ cup butter
2 celery stalks, finely chopped
1 large onion, minced
2 tablespoons dried summer savory
2 eggs, beaten
6 slices bread, cut into cubes
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
  • Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
  • Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
  • Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 51.3 mg, Fat 9 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 166.3 mg, Sugar 1.8 g

GRANNY'S TURKEY DRESSING



Granny's Turkey Dressing image

Make and share this Granny's Turkey Dressing recipe from Food.com.

Provided by Sharon123

Categories     Thanksgiving

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 tablespoon shortening
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup buttermilk
8 slices day-old bread, cut into 1/2 inch cubes
3/4 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped fresh parsley
2 teaspoons poultry seasoning
2 teaspoons white pepper
2 teaspoons rubbed sage
1 -2 teaspoon ground thyme
1 teaspoon celery salt
1/2 cup butter or 1/2 cup margarine, melted
3 eggs, beaten
2 (14 1/2 ounce) cans ready-to-serve chicken broth

Steps:

  • Spoon shortening into an 8-inch cast-iron skillet.
  • Place in a 425* oven for 4 minutes or until hot.
  • Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well.
  • Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned.
  • Cool; crumble cornbread into a large bowl.
  • Add bread cubes and remaining ingredients, stirring well.
  • Spoon into a lightly greased 13x9x2-inch baking dish, and bake at 325* for 1 hour or until golden brown.
  • Yield: 8 to 10 servings.

Nutrition Facts : Calories 369.3, Fat 19.1, SaturatedFat 9.5, Cholesterol 164.9, Sodium 1256.5, Carbohydrate 35.9, Fiber 2.8, Sugar 4.1, Protein 14

GRANNY'S STUFFING



Granny's Stuffing image

Categories     Stuffing/Dressing     Sausage     Thanksgiving

Number Of Ingredients 7

1 Turkey giblets & neck
2 Onion
1 bunch Celery
8 cups Turkey Broth
1 bag Pepperidge Farm Herb Seasoned Stuffing Mix
2 pounds Ground Beef
2 pounds Ground Sausage Roll

Steps:

  • Take the giblets out of the turkey the night before (you don't have to use the heart or liver) and put them in water with onion and celery stocks, salt and pepper and whatever kind of seasoning you like. Bring the water to a boil and then let it simmer until the meat comes off the neck. Then throw out everything except the broth. Put on the stove and add water (or chicken/turkey broth College Inn) until you have enough for three to four cups of broth. Then you need to cool down broth and then refrigerate. If any fat forms you can skim it off in the morning. In the morning, put a bag of cubed Pepperidge farm seasoned stuffing in two separate bowls. Put 1 cup of giblet broth in each bowl. Put two cups of College Inn broth in each bowl and mix all together. Cut 2 lbs of hamburger meat and two pounds of sausage roll (Parks was what Granny use but if you cannot get it, I use Jimmy Dean or Habersett) While cooking break into small pieces. Put half in each bowl. I think I have sometimes added butter if it called for it on the stuffing package but it is not listed on the recipe. You then stuff the turkey but not too tightly. The rest can be put in pan and cooked at 325 for 30 minutes.

GRANNY'S TURKEY DRESSING



Granny's Turkey Dressing image

Number Of Ingredients 8

4 1/2 quarts bread, cubed
1 tablespoon salt
4 1/2 tablespoons ground sage
3 tablespoons parsley
1/4 tablespoon pepper
1 cup butter
3/4 cup onion, minced
3/4 cup celery, chopped

Steps:

  • Mix together all of the ingredients. Loosely stuff the turkey cavities. Bake in turkey at 300 degrees, 20 minutes per pound.

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