Monday, November 16, 2009

Turkey Stuffing and Dressing

Dressing? Stuffing? What's the difference? Well, dressing is made outside the turkey and stuffing is stuffed inside the turkey. I always do it both ways. My sister-in-law makes the best dressing, but every time I make it, it's just not as good as hers. But my stuffing is pretty good. My family likes it because it is so moist--after all it is baked inside the turkey with all those delicious turkey juices. Here are the recipes. Choose one or make both. See which one your family likes best.

Turkey Stuffing

1 small bag (8 oz) of Cornbread Stuffing (I use Pepperidge Farm)
2 - 3 Tablespoons butter
1 onion chopped
1/2 cup chopped celery
salt and pepper to taste
1/2 cup dried cranberries
hot water

Put the cornbread stuffing in a large bowl. Saute the onion and celery in the butter until onions are clear. Add to the stuffing and toss together. Put in cranberries and toss again. Add salt and pepper and enough hot water to get the stuffing mixture to stick together (about 1-2 cups). Then stuff the mixture into the breast cavity of the turkey. Pack tightly. When your turkey is cooked, take out the stuffing and put in a serving bowl. You can microwave it before serving.

Aunt Elaine's Dressing

Make cornbread below:
2 cups self rising white cornmeal
1 cup self rising flour
1 egg
Milk (about 1 - 1 1/2 cups--consistency is a little thicker than pancake batter

Put some butter and cornmeal in skillet to prepare for baking. Heat 1/4 cup oil in an iron skillet. add cornbread mixture. Cook in oven at 400 degrees. When brown on top, flip over (take a plate to flip it) and brown other side.

In a large bowl, crumble cornbread and add 8 oz. package of herb stuffing mix. Saute 2 cups chopped celery and 2 cups chopped onion with a stick of butter. Add 1 raw egg. Add enough turkey broth (use Swanson Chicken broth if need extra) to make mixture moist so that it sticks together. Put in 9 x 13 pan. Bake at 350 until bubbly and brown (about 30 -45 minutes).

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