Wanting a new turkey-dressing recipe (not stuffing)

[Inscrutable]

Did I mention “mine” has sausage in it……LOL.

I didn’t even know dressing without sausage was even a thing…… double LOL!!!!

It doesn’t … if it has oysters in it

 

[gmc2003]

Did I mention “mine” has sausage in it……LOL.

I hope you don't mean the American Pie type of sausage. LOL

 

[chef k-dude]

"When I suggest that I could a request in SMF, she said, "Great idea! They know how to cook!"

So, what's she trying to say?

I was never a fan of dressing/stuffing. Wet bread chunks were not my thing. Never understood the draw except in poorer times, stuffing was a way to use stale bread to soak up fat and juices from the bird to stretch the meal.

BUT...I DO like it spread out on a sheet pan or baked in clumps on a sheet pan for a crispy chewy texture. With gravy of course.

 

[mooses]

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).

Here’s a pretty wild Christmas goose and turkey stuffing and dressing fusion recipe: tartine + freekeh + indian + arabic + east asian + bacon + merguez

Total yield: about 9–11 cups stuffing/dressing, split into turkey stuffing (inside) and dressing (baked separately)

Ingredients

Bread and base
about 0.9 lb sourdough bread, cut into cubes and dried or lightly toasted
about 5 oz freekeh, cooked until just tender and drained

Meat and fat
about 7 oz bacon, small dice
about 7 oz merguez sausage, casing removed and crumbled

Aromatics
about 9 oz shallots, finely chopped (around 2–3 medium shallots)
about 6 oz shiitake mushrooms, sliced
3 spring onions, sliced
about 1.4 oz fresh ginger, minced
3 garlic cloves, minced

Sweet and nuts
about 2 oz dried dates, diced
about 2 oz pistachios, roughly chopped
about 1.8 oz cashews, roughly chopped
1 tbsp pomegranate syrup

Umami and seasoning
1 tbsp white miso paste
1.5 to 2 tbsp soy sauce
1.5 tsp garam masala
1 tsp cumin
1 tsp ground coriander
3 to 4 green cardamom pods, crushed
small pinch cinnamon
black pepper

Liquid
about 1.7 to 2.3 cups chicken or turkey stock, added gradually

Herbs
small bunch cilantro and mint, chopped

Instructions
Render bacon slowly in a large pan until fat is released. Add merguez and brown lightly, then remove meat and reserve the fat. In the same pan, cook shallots, ginger, garlic, and mushrooms until softened. Add spices and toast briefly until fragrant. Stir in miso and then soy sauce to build a savory base. Cook freekeh separately in stock until just tender and drain. Combine toasted sourdough cubes, freekeh, meat, nuts, dates, and aromatics in a large bowl. Add warm stock gradually until the mixture is moist but still loose and not mushy. Fold in herbs at the end. Do not add extra salt at the start because soy sauce, miso, bacon, and sausage already provide enough salinity.

Usage
Use about 60 percent of the mixture as turkey stuffing

ok it is not simple, but you will love it