NANA'S DRESSING RECIPE
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
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
CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME
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
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 THANKSGIVING DRESSING
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
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
NANA'S TURKEY STUFFING
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
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 GIBLET GRAVY
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
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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NANA’S DRESSING PATTIES - AUNT BEE'S RECIPES
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- The night before making this recipe, you get 2 loaves of white sandwich bread and tear it into very small pieces into 2 of the largest bowls you have so that it can get stale overnight.
- The next day,preheat your oven to 350 degrees. Chop your celery and onion very fine and saute for 5 minutes in 1 whole stick of butter. After the celery and onion are softened, pour the celery, onion, butter mixture over the bread crumbs. Add the pimentos (undrained), sage, salt, black pepper, cheese and chicken broth. After you start combining the ingredients, the bread crumbs will shrink down to where you can combine both large bowls of bread crumbs into one. After you have thoroughly combined it, start shaping the dressing into biscuit sized patties. Spray a cookie sheet with pam and put about 8 dressing patties on the cookie sheet to bake for about 30 minutes. You want it to be a little crispy on the bottom. We usually get about 4 cookie sheets of patties out of this recipe, baking one batch after another until they are all done. So around 32 patties. You could definitely half this recipe, but I dont know why anyone would want to. The leftovers are even better.
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