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

 

[chopsaw]

I am going to print this recipe out and tell the wife "I found a recipe we need to try!"

It's pretty good . I used to make a side batch of it years ago .
There's some interesting recipes on their site .
I might have to go with the " Slider lasagna " .

 

[zwiller]

Look no more ! Lol .

Too funny was going to say that.

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

MIL's is totally a savory bread pudding. Bet that recipe is from an Elk's lodge in the 50's.

Fueling Around chilerelleno zwiller
Sausage is what is missing!

We make 2 dressings one with sausage and a small one without (wife not into sausage). The one with sausage is clearly better so yeah I can say with some certainty it's the sausage.

 

[Steve H]

I haven't had dressing since I was a kid. Over the years I got to thinking that stuffing. And dressing were the same.

 

[civilsmoker]

This has been our fav for YEARS….and still is……I posted this back in 2020 but pulled out the recipe card for ya…..fyi you can buy the focaccia pre made cubes or buy some focaccia and make your own vs making it…

https://www.smokingmeatforums.com/threads/rack-of-pork-w-apple-pear-cranberry-chutney.293877/

 

[uncle eddie]

Fried up the sage sausage yesterday evening.

She-who-must-be-obeyed is looking forward to our old dressing recipe with the sage sausage being added.

Thanks for all the replies…but you had me at add sausage

 

[Cattoon]

Fried up the sage sausage yesterday evening.

She-who-must-be-obeyed is looking forward to our old dressing recipe with the sage sausage being added.

Thanks for all the replies…but you had me at add sausage

I think I eat traditional cornbread dressing for the sage.

 

[SmokinEdge]

Wild rice and sausage stuffing (dressing)

1 (6oz ) pkg, Uncle Ben’s long grain and wild rice mix.
1 lb. Bulk sausage ( we like sage)
1-1/2c sliced mushrooms
1-1/2c chopped onion
1c chopped celery
1 (8oz) pkg herb seasoned stuffing mix
1/2c fresh parsley chopped
1/2 to 1tsp poultry seasoning

Cook rice according to box directions. Brown sausage add mushrooms, onion and celery. Sauté until celery is crisp but tender.

Prepare stuffing mix according to package directions. In a large bowl combine stuffing mix, rice mix, sausage mixture, parsley and seasoning. Toss to combine.

Yields about 12c.

We have made this for years to stuff everything from Cornish hens, chicken to turkey, or as a stand alone dressing baked in a bread pan. It’s super delicious.

 

[Inscrutable]

A little late to the party …

Apple-Sausage dressing

1 stick butter
3 or 4 celery stalks
1 onion
Chop & sauté partially
Add 1 lb bkfst sausage (we like Neese’s)
When almost cooked, add
5 or 6 peeled/chopped apples
Sauté until softened.
Then mix with
2 bags Pepperidge Farm stuffing mix - 1 cubes, 1 not
Add turkey stock until thoroughly moistened … homemade using the neck/giblets (and backbone if spatchcocking)
Bake in a buttered casserole dish @350*F (we like metal to get crispy edges)
We cover for ~45 min, uncover 15 min