HOLD THE TURkEY, MAKE THE DRESSING!

http://www.pepperidgefarm.com

I might sound old fashioned but  my Thanksgiving Day meal isn't complete

unless I include cornbread dressing and gravy. 

I was inexperienced as a new wife in the 70's. I served canned gravy and box

stuffing mix! What a travesty! My nice hubby never complained. After a few 

years of tutoring from my mother, my cooking skills improved.I finally learned 

to make homemade dressing and gravy.  

It takes practice in spite of the tutoring.

The dressing was easier for me to make. Some people say dressing and others say stuffing.My mom always said dressing and 

so am I.

I am not trying to be a chef so, I buy bag

cornbread or herb stuffing and embellish 

it.My mom used to soak and add day old white bread cubes to the dressing. I’m not sure why. I do it since the bag stuffing tends to be a bit salty. I must add broth or stock to it for the best flavor. I saute' celery and onion in butter before adding them to my dressing. My family prefers that I add

sauteed diced apples, onion, celery, chopped pecans,and cooked sausage to

my herb dressing.  They hate dressing cooked inside the turkey. Golden brown

and crispy dressing is our favorite.

Here are my favorite recipes for dressing:

 

Moist & Savory Stuffing

http://www.pepperidgefarm.com

1/4 cup butter (1/2 stick)

2 stalks celery, coarsely chopped (about 1 cup)

1 large onion, coarsely chopped (about 1 cup)

2 1/2 cups Swanson® Chicken Broth

1 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Heat the oven to 350°F.

Heat the butter in a 3-quart saucepan over medium heat.  Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.

Add the broth to the saucepan and heat

to a boil.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.  Season to taste.  Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish. Bake for 30 minutes.

  

My tips for extra special dressing:

Add one, two, or all of the

ingredients below:

Add 1 tsp rubbed sage to dressing.

Add 1/2 C sauteed, diced mushrooms

Add 2 slightly beaten eggs to dressing.

Add 1 lb. cooked, drained, crumbled pork saugage

Bake uncovered for crispy dressing. Taste

better if baked 'til golden brown.

 

http://www.bettycrocker.com 

Crescent-Cornbread Dressing

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix

2/3 cup milk

1/4 cup butter or margarine

3 eggs

4 slices bacon

1 container (8 oz) refrigerated prechopped onion, celery and pepper mix

2 cloves garlic, finely chopped

1/4 cup butter or margarine, melted

1 teaspoon dried sage leaves

1 carton (32 oz) Progresso™ chicken broth (4 cups)

1 egg

Directions

1 Heat oven to 375°F. Bake crescent rolls as directed on package. 2 Increase oven temperature to 400°F. Make and bake cornbread as directed on package, using milk, 1/4 cup butter and 3 eggs. Cool completely.  

3 Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add onion, celery and pepper mix and garlic to bacon drippings; cook over medium-high heat, stirring occasionally, until tender.  

4 In large bowl, crumble crescent rolls and cornbread. Stir in onion mixture, bacon, melted butter, sage, broth and 1 egg until blended. Spoon into baking dish.  

5 Bake uncovered 45 to 50 minutes or until browned.

 

  

LYDIA'S CORNBREAD STUFFING

1/2 stick butter

1 cup chopped celery

1 cup chopped onion

2 eggs, slightly beaten

2 1/2 cups low sodium chicken broth

1 pkg (14 ounces) corn bread stuffing

Heat the oven to 350°F. Grease 9 x13 baking dish

Heat the butter in a 3-quart saucepan over medium heat.

Add the celery and onion until tender-crisp.

Add the broth, the stuffing and the eggs. Mix

well.  Place the dressing into greased 9x 13 dish or pan .

Bake for 30 minutes or until golden brown and

the edges are crisp.