Nanas Thanksgiving And Christmas Pan Dressing Recipes

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"SIMPLE IS BEST" DRESSING



Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.

Provided by Victoria Granof

Categories     Thanksgiving     Bon Appétit     Side     Stuffing/Dressing     Herb     Onion     Bake     Celery     Peanut Free     Tree Nut Free     Soy Free     Vegetarian

Yield 8-10 servings

Number Of Ingredients 12

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

Steps:

  • Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
  • Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
  • Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
  • Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

NANA'S DRESSING RECIPE



Nana's Dressing Recipe image

Make and share this Nana's Dressing Recipe recipe from Food.com.

Provided by BobbieJean

Categories     Healthy

Time 2h

Yield 25-30 serving(s)

Number Of Ingredients 10

1 head celery
2 whole onions, finely diced
2 bunches green onions
1/8 cup poultry seasoning
1/4 cup sage
8 -12 eggs, beaten
24 white dinner rolls
cornbread
salt
pepper

Steps:

  • Nana uses potato rolls but it wasn't recognized as an ingredient, so I just put white, but either one will work. We use an 11-13 pan of corn bread also the amount didn't show up on the ingredients for some reason.
  • Mix it all up and put enough broth so that it's kind of sloppy. Nana said she kept adding until it shook in the pan like Jello.
  • Then bake at 325 and stir it half way through for an hour or an hour and a half until it's browned on top.

Nutrition Facts : Calories 338.5, Fat 8.7, SaturatedFat 2.3, Cholesterol 101.3, Sodium 438.1, Carbohydrate 54, Fiber 2.7, Sugar 1.1, Protein 10.6

NANA'S TURKEY STUFFING



Nana's Turkey Stuffing image

Make and share this Nana's Turkey Stuffing recipe from Food.com.

Provided by lucy k.

Categories     Pork

Time 1h25m

Yield 12 cups stuffing

Number Of Ingredients 10

1 lb bulk sausage
2 large onions, chopped
1 cup celery, chopped
1/2 cup dried apricot, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sage (or poultry seasoning)
2 teaspoons savory
1 -1 1/2 loaf bread
2 cups chicken broth or 2 cups turkey drippings (to use if cooking the stuffing outside of the bird)

Steps:

  • The night before, lay out the bread slices to dry.
  • Cut dried bread into cubes.
  • In a large frying pan, brown loose sausage with onions and celery.
  • Add apricots and seasonings.
  • Pour sausage mixture into large bowl with bread and combine.
  • Stuff turkey or place in casserole and moisten with chicken broth.
  • If using casserole, place in oven with turkey for about the last hour.
  • Moisten further with turkey drippings as necessary.

Nutrition Facts : Calories 208.4, Fat 8.4, SaturatedFat 2.2, Cholesterol 27.6, Sodium 747.9, Carbohydrate 23.5, Fiber 1.9, Sugar 5.7, Protein 9.5

NANA'S THANKSGIVING DRESSING



Nana's Thanksgiving Dressing image

This is a recipe handed down for generations! It is time consuming but is requested year and year. There's no other stuffing like it.

Provided by Vseward Chef-V

Categories     Thanksgiving

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 10

6 large carrots, chopped or 30 ounces baby carrots
1 bunch celery, chopped
3 roma tomatoes, diced
3 bunches green onions, chopped
3 (15 ounce) cans black olives, chopped
1 lb pork sausage
2 lbs ground beef
3 (24 ounce) bags unseasoned croutons
1 tablespoon garlic salt
1 tablespoon onion salt

Steps:

  • Cook turkey giblets while preparing vegetables - Save broth - strip meat off turkey neck and save for dressing.
  • In deep pan fry sausage and ground beef, use 12 cube butter with meat. Fry until no longer pink.
  • Add a few of the diced vegetables, about a cup at a time. Stir and cook, add more butter and vegetables gradually. Also, add spices as you add vegetables. Don't use table salt as the pork has salt in it.
  • As vegetables cook down (test carrots for doneness) pour broth and croutons alternately into mixture, keep stirring all the while. The croutons will make the mixture thick, be sure and don't get it soupy. (if you do, add more croutons) add meat from stripped turkey neck.
  • May be served like this or put in baking dish and bake about 1 hour at 350*.

Nutrition Facts : Calories 565.1, Fat 22.1, SaturatedFat 6, Cholesterol 39.3, Sodium 1238.3, Carbohydrate 70, Fiber 7.4, Sugar 1.7, Protein 21.2

CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME



Classic Thanksgiving Dressing With Parsley, Sage and Thyme image

For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Yield 16

Number Of Ingredients 11

1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
¼ cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
¾ teaspoon salt
½ teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs

Steps:

  • Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
  • Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 16.1 g, Cholesterol 25.4 mg, Fat 4.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 326.6 mg, Sugar 1.4 g

NANA'S GIBLET GRAVY



Nana's Giblet Gravy image

This goes all over Nana's Thanksgiving and Christmas Pan Dressing. Nana is my DH's mother, a wonderful woman, mother and cook! If you made the dressing, you should have at least 4 cups of nice seasoned broth leftover from that recipe, just add water to make up the difference...OMG, I can't wait till I can have this again! Nobody does it better than Nana...and now I can try to copy her traditions too much to my DH's happiness! I use my pressure cooker to reduce the long simmering needed for tender meat bits. But, cook time will include simmering gizzard and giblets for one hour. Also, expect for some of the cook time to be active cook time, frequent stirring.

Provided by Caryn Dalton

Categories     Christmas

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 16

reserved turkey giblets
1/2 cup chicken liver
1 cup chicken gizzard
4 -5 cups of reserved broth (including cooled broth)
4 eggs, boiled and chopped
2 tablespoons butter
1 small onion, peeled and chopped fine
1/4 cup cooking sherry or 1/4 cup dry white wine
1/2 cup cooled reserved broth or 1/2 cup water
10 tablespoons Wondra Flour or 10 tablespoons flour
2 tablespoons turkey drippings, skimmed of fat
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
1 dash white pepper
4 of my microwave roasted garlic cloves, chopped fine (recipe #250855) or 1/2 teaspoon garlic powder

Steps:

  • If you have a pressure cooker, use it to cook the whole gizzards and giblets (reserve the livers for now) on high pressure for about 7 minutes in your reserved broth except for the 1/2 cup cooled reserved broth. Use your quick release (or bring pressure down naturally). If you don't have a pressure cooker, simmer the gizzards and giblets (reserve the livers for now) whole in just enough of reserved broth to cover in a pot with a tightly fitting lid for 1 hour. Drain and add whole gizzards and giblets to a large saucepan, add livers and broth and on medium low heat cook COVERED for about 10 more minutes. Remove meat and set aside to cool. When cool, chop finely and mix all meat parts together. Reserve all broth.
  • Meanwhile, in a small saucepan with lid, bring 4 eggs and enough water to cover to boil. As soon as you notice a boil, turn off heat and cover but leave the pot on the burner. Set a timer for 12 minutes. During that time, get a small bowl of ice water ready. When 15 minutes is up, strain and rinse eggs under cool water. Immerse in ice bath until completely cool. Peel eggs, beginning with a crack on the wide end. Chop eggs and set aside.
  • Meanwhile, in a small pan, melt 2 TB of butter and saute chopped onion until limp and clear about 5-7 minutes.
  • Meanwhile, in a large heavy bottom skillet with no heat, whisk together sherry (or white wine),1/2 cup cooled broth, Wondra flour, drippings, thyme, salt and pepper(s) sauteed onion and microwave roasted garlic (or powder). Turn heat on medium low, stirring frequently until thickened.
  • Measure reserved broth. You should have about 4-5 cups of broth left. If not, add more water or canned broth till you get 5 cups. Very Very slowly, pour a small stream of broth into your flour mixture and whisk like crazy until all broth has been incorporated. I whisk in the shape of a figure eight in the pan to get the best effect. Cook, stirring constantly until thickened to a consistency that is slightly more runny than gravy about 4 more minutes.
  • Ladle over served portions of Nana's Thanksgiving and Christmas Pan Dressing and oh, be sure and wear the pants that have some room to grow ::-o.

Nutrition Facts : Calories 73.7, Fat 3.9, SaturatedFat 1.9, Cholesterol 75.9, Sodium 645, Carbohydrate 2.5, Fiber 0.1, Sugar 1.1, Protein 2.8

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