Wanting a new turkey-dressing recipe (not stuffing)

[uncle eddie]

We want to improve our dressing - which is already pretty good - but She-who-must-be-obeyed (aka - the wife) is not happy with it. When I suggest that I could a request in SMF, she said, "Great idea! They know how to cook!"

So with that intro: Could you please share a simple dressing recipe?

The wifey prefers to use precut dressing mix (not toast).
Giblets will be simmering in a pot (if that makes any difference).

 

[Gonna Smoke]

I'm along on this Eric...

 

[Fueling Around]

Moving away from the traditional bread based dressing / stuffing I'll offer this recipe.
1 pound of your favorite pork sausage. Heavier sage flavor works well with poultry.
Prepare a box of Uncle Ben's rice and wild rice along with the browned pork sausage including the fat. It will probably take about 3 boxes to fill a turkey if that is your desire.
I'm still working on a bread based dressing recipe to our liking.
The debate of dressing versus stuffing. We spatchcock chicken so there is no stuffing. It is all dressing on the side. No better way to bake it in the oven for the crispy sides of the pan.
Smother in chicken gravy oh my.
We're not turkey fans so substitute your favored poultry.

 

[chilerelleno]

Sweet and Savory Wild Rice Sausage Apple Dressing

Sweet and Savory Wild Rice Sausage Apple Dressing 2.5qt saucepan 12" frying pan 9x13 casserole pan Preheat oven to 350° Ingredients 2c wild rice 1lb pork sausage 4c chicken broth or stock 3T unsalted butter 1/4c brown sugar 1.5c celery with leaves, chopped 1.5c onion, chopped 1c pecan pieces...

www.smokingmeatforums.com

You can substitute any flavor of sausage, e.g. Sage.
Sub sweet, pearl or green onions, walnuts instead of pecans or you can also add fried mushrooms.

 

[zwiller]

We are loyal Stove Top folks but make MIL "stuffing" recipe for TG. We call it stuffing but do not stuff our turkey... MIL dressing/stuffing is insanely good. Better than the turkey. Sausage is the key. It's sorta wild, you can't even really tell it's in there. Not even gonna ask as she won't let me post it, but it's ALOT like this. Too funny as she is also talking stuffing vs dressing.
https://flavorfuleats.com/moms-sausage-stuffing/

 

[radioguy]

RadioGal makes a simple stuffing. Saute onions, celery and chopped parsley in some butter. Mix this with seasoned bread croutons, then add a fair amount of a good home made chicken stock. Salt and pepper to taste. Must use fresh veggies and parsley.

RG

 

[uncle eddie]

RadioGal makes a simple stuffing. Saute onions, celery and chopped parsley in some butter. Mix this with seasoned bread croutons, then add a fair amount of a good home made chicken stock. Salt and pepper to taste. Must use fresh veggies and parsley.

RG

radioguy - Your recipe is pretty close to what we make now...I was thinking of adding some chopped/shredded (neck) meat from the giblets but the sage sausage idea from above sounds even better.

 

[uncle eddie]

Fueling Around chilerelleno zwiller
Sausage is what is missing!
Sausage (and bacon) makes everything better.
Thanks for the input and the recipes!

 

[chopsaw]

Look no more ! Lol .

The Original Slider(R) Stuffing Recipe - White Castle

In 1921, it all started out so innocently. A five-cent small hamburger. A Castle-shaped restaurant. And nothing like it before, or since. A humble 100% beef patty with onions, and a pickle. So easy to eat, it was dubbed the Slider. The only thing better than polishing off a Sack of Sliders...

www.whitecastle.com

I'm a sucker for the " vintage " stuffing from my youth . Almost like bread pudding .

 

[uncle eddie]

Look no more ! Lol .

The Original Slider(R) Stuffing Recipe - White Castle

In 1921, it all started out so innocently. A five-cent small hamburger. A Castle-shaped restaurant. And nothing like it before, or since. A humble 100% beef patty with onions, and a pickle. So easy to eat, it was dubbed the Slider. The only thing better than polishing off a Sack of Sliders...

www.whitecastle.com

I'm a sucker for the " vintage " stuffing from my youth . Almost like bread pudding .

chopsaw
hahaha -
luckily we actually have a White Castle here in Columbia.
I am going to print this recipe out and tell the wife "I found a recipe we need to try!"

 

[Cattoon]

I have used this as a base recipe, I will boil the neck and tail to make the stock and pick the meat from the neck off and mix it into the dressing. https://shawneemilling.com/recipe/homestead-cornbread-dressing/ Have a great thanksgiving