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DRESSINGS AND STUFFINGS
It is said that: the difference between 'Dressing' and 'Stuffing' is that stuffing actually goes INTO the bird, whereas dressing is baked separately
Simple Dressing
One large loaf of white bread torn into
small pieces (preferably by Grandma)
4-6 ribs of celery cut into small dice
1 large onion minced (food processor does a great job)
1 lb of bacon diced and cooked (medium well done)
1 lb of stick margarine melted
Combine first 4 ingredients and season with Lowrey's Seasoned salt and
black pepper. Pour melted margarine in & mix well. Stuff the bird
(or whatever) and if there is any left over it can be baked in a pan
covered with aluminum foil.
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No Bake Dressing
1/3 cup butter or margarine
1/2 cup shredded carrots
1/3 cup chopped onion
1 box of Stove Top stuffing (or you may substitute
your own bread crumbs and poultry seasoning)
2 cups chopped turkey
1 can cream of mushroom soup
1 cup water
1 tbs parsley flakes
Melt butter in electric skillet, uncovered at 300 degrees (C). Add
carrots and onion;saute until carrots are tender. Reduce heat to 225
degrees (C). Stir in the bread crumbs from stuffing mix & turkey. In
small bowl combine soup, water and seasoning from stuffing mix. Stir
into turkey mixture. Heat through, uncovered, about 10 minutes,
stirring occasionally. Sprinkle with parsley.
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Brown Rice Dressing
2 cups brown rice
4 cups liquid, (broth from boiling the giblets
and water to make up the difference
1/2 cup butter or olive oil
1 large onion, or two medium, sliced or
chopped fairly fine
2 bell peppers, sliced or chopped fine (any
color works, but red is best)
2 stalks celery sliced thin
1 head garlic, peeled and chopped fine
1/2 lb mushrooms, sliced thin
1 large, tart apple, chopped
1/2 cup raisins or currants
2 tsp. Worcestershire sauce, (or to taste)
1/2 tsp. curry
1 tsp. basil
1/2 cup chopped nuts (optional)
Cook rice in liquid till done, (45 minutes) Meanwhile, saute onion,
bell pepper, celery, garlic and mushrooms in butter or oil. You can
use less oil if you like. I do, except on the holidays. When veggies
are just tender, add remaining ingredients and toss together. Let
stand till rice is done, to blend flavors. Mix with rice, and stuff
the bird! Whatever is left can be baked for 30 minutes in a
casserole.
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Beef and Sausage Dressing
8 oz ground beef
8 oz chub sausage meat (not links or patties)
1 15-oz bag seasoned bread cubes
1 medium onion - chopped
2-3 celery stalks - chopped
2 cups chicken broth
5-6 eggs (approx.)
1 Tbs. Parsley
1/2 tsp. Thyme
1/2 tsp. Poultry Seasoning
Salt
Pepper
Cook the meat, sausage, onions, celery, and parsley in a frying pan
until meat is browned. While cooking meat, pour broth over bread
cubes. Drain fat from meat, add mixture to bread cubes. Add eggs one
at a time (we generally do this by hand). The object is for the
mixture to be very moist without falling apart. Add thyme, poultry
seasoning, salt and pepper. Use to stuff turkey. Place any leftover
stuffing in a pan; bake in 350 oven for 40 minutes.
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Cornbread Dressing
Make two pans of cornbread one to two days before you make the
dressing to allow it to become stale:
Preheat oven to 400 degrees
1/2 C self-rising flour
1/2 C corn meal
1 Tbs. baking powder
1 Tbs. Sugar
1 egg
Enough milk to give it the consistency of pudding
Combine all ingredients in mixing bowl and when it's thoroughly
blended together, pour about a Tbs. of oil into cast iron frying pan
and heat on top of stove. Take a tsp of mixture and pour it in pan
and if it bubbles, it is hot enough to go ahead and pour mixture in.
Place in oven on middle rack for 20 to 30 minutes or until brown on
top and slightly pulling away from the edge of frying pan. A knife
inserted into the middle and it comes out clean will ensure that it's
done.
To make the dressing:
2 pans of cornbread, stale and crumbled
(to save time, cornbread can be crumbled
onto cookie sheet and slowly dried in the oven.)
About 4 to 5 10 1/2 oz.cans of chicken stock
1 large onion, chopped
1 bell pepper, chopped
5 or 6 celery stalks, chopped
1 tsp. sage
1/2 tsp garlic powder
6 eggs
3/4 to 1 cup of milk
salt and pepper to taste
Crumble stale cornbread into large missing bowl. Saut ` veggies in
butter until onions are transparent and along with other ingredients,
mix together in large bowl. Add more stock or milk until soupy. Pour
into (13 x 9) baking pan and bake at 350 degrees for 30 minutes.
Makes about 8 to 10 servings.
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Easy Holiday Dressing
1 large package Cornbread Stuffing Mix
2 small packages Herb Bread Stuffing Mix
(we use Pepperidge Farms for all 3 of the packages)
1 cup chopped onion
1 cup chopped celery
Mix and let set for several hours or overnight. Add:
1 can cream of mushroom soup
1/4 - 1/2 cup oil
2 eggs
turkey broth to moisten
some of the turkey meat shredded or chopped
Mix well and bake at 350 for 45 minutes to 1 hour or until it is brown
on top.
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Giblet Dressing
1 - large onion
2 - 3 - stalks celery
2 - 1 lb. - bags stuffing cubes (I use two different flavors, herb and garlic or sage)
1 - 1 lb. box cornbread mix - cooked according
to package directions
1/2 - 1 lb. loaf of bread - toasted and cut into cubes
1 - 2 quarts - chicken or turkey broth
1 lb. - hot or mild sausage
Giblets from bird (chicken or turkey, cooked)
Salt and Pepper to taste
1 stick (1/2 cup) butter or margarine
Cook giblets in about 1 quart of water with butter, salt and pepper
for broth, until giblets are done. Cook sausage with onion and celery
until done. Drain. Mix toast, cornbread and stuffing cubes in a
large pan. Add sausage mixture, shredded giblets and enough broth to
moisten well. Stir to mix well. Bake in a preheated 400 degree oven
about 20 minutes, until brown on top. Makes 20 to 25 servings.
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Sausage-Cornbread Dressing
1 lb. ground pork sausage
2 medium onions, chopped
4 stalks celery, chopped
6 c. crumbled cornbread
3 c. white bread cubes, toasted
2 tsp. rubbed sage
1/4 tsp. salt (optional)
1 tsp. pepper
4 c. turkey broth
2 large eggs, lightly beaten
Combine sausage, onion, and celery in a large skillet; cook over
medium heat, stirring until sausage crumbles. Drain well. Combine
cornbread and next 4 ingredients in a large bowl; stir in sausage
mixture. Add broth and eggs, stirring well. Spoon into a lightly
greased 13x9x2 inch baking dish. Bake at 350 degrees for 45 minutes
or until browned.
Yield: 10 to 12 servings (9 cups)
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Turkey Supper Dressing
Make batch of cornbread:
3 cups yellow corn meal
1 cup flour
8 teaspoons baking powder
1 teaspoon salt
2 eggs
1/2 cup vegetable oil
2 cups whole milk
Mix all ingredients and bake in a greased 8''x8'' pan at 425 degrees
F. until brown. Remove from oven and cool.
Dressing
1 large loaf white bread, toasted and crumbled
1 batch (above) cornbread
3 cups diced celery
3 cups diced onion
3/4 LB. margarine or butter
2 teaspoons sage
2 teaspoons salt
2 teaspoons pepper
6 eggs, well beaten
6 cups chicken stock (Swanson's canned works well)
Preheat oven to 350 degrees F. Saute celery and onion in margarine or
butter. In very large bowl, mix bread crumbs, cornbread, sauteed
onions and celery, and stock. Mash and mix well. (I usually use my
hands for this... it assures an even, thorough mix) Add seasonings
and eggs. Bake in two 9"x13" bakers for 30 to 35 minutes or until
brown on top. If dressing should become overcooked, simply add more
stock to desired moistness.
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Grandma's Dressing
1 pound Ground Beef
1/2 pound Sausage meat (no casing)
1 medium onion, chopped
2 stalks of celery, chopped
7-8 ounces packaged stuffing mix
(i.e. Pepperidge Farm, seasoned)
1 apple, finely sliced
2 small loaves day-old white bread
3 eggs
salt and pepper to taste
Soak the loaves of bread in water. Saute the onion, celery and apple
in small amount of butter or oil until soft, but not browned. Add the
ground beef and sausage and cook until no longer pink. Remove from
flame and drain. Transfer to large bowl. Squeeze the water from the
bread and break into chunks, adding to the meat mixture. Add the
stuffing mix. Whisk the eggs and combine with the other ingredients.
Add salt and pepper to taste. I go lightly on the salt, since the
stuffing mix and sausage already contain it. Place the mixture into 2
eight inch round cake pans. Bake in a 350 degree oven until brown and
crisp on top, approximately 1/2. Can also be placed in the cavity of
a turkey, with one extra 8 inch pan, although I no longer put my
stuffing inside the bird. Turkey sausage may also be used to reduce
the fat. Serves 10-12.
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Great Grandmother's Dressing
12 slices toasted bread, crumbled
1 pan corn bread, recipe below
6 hard boiled eggs, diced
2 big onions, diced
6 stalks celery, diced
1 stick butter
2 t. crumbled, dried sage leaves
broth from turkey
salt and pepper to taste
Saut the onions and celery in the butter. Crumble the toast and corn
bread in big bowl. Add diced eggs and sauteed vegetables. Add the
broth from the turkey. (I baste and bake my turkey with a stick of
butter, white wine, seasoned pepper, and fresh-dried sage.) Taste to
adjust seasonings, adding sage, salt, and/or pepper. The mixture
should be moist. If you don't have enough broth, add hot water. Put
in 9x13 pan and bake 1 hour at 400 degrees. This should be the
texture of a moist cornbread. Serves 8-10.
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Veal and Ginger Stuffing
N.B. - Please don't let temptation lead you into subbing
ginger-from-a-jar for the real thing in this recipe. Fresh ginger
root is available in most supermarkets' produce section, the cost is
cheap, and, no matter what some cooks say, *you do not have to peel it
first*. Just grate it as-is. It's quick and easy. So...no
shortcuts, please.
N.B. 2 - This is enough to stuff a small turkey or very large
chicken. For a large turkey, double the recipe and deal with the
excess as explained below.
2 Tbs vegetable oil
1 large onion, diced
3/4 lb ground veal
2 cu croutons or cubed stale or toasted bread
1/2 cu heavy cream
1 can (3 or 4 oz) water chestnuts, drained and
chopped not too fine
2 eggs, beaten
2 Tbs soy sauce
3 tsp grated fresh ginger
Heat oil in a frying pan over medium heat and, when the oil is warm,
add the onion, cooking till soft but not brown. Add the veal, cooking
and turning till the meat browns. Put the croutons in a bowl and pour
the cream over them, stirring, and allow them to sit in the cream for
a minute. Then add the water chestnuts, ginger, cream, and soy sauce.
Mix well and add the veal/onion mixture, blending all ingredients
together. Stuff the bird with the mixture right before you're ready
to place the bird in the oven. Please remember--with this and *any*
stuffing--never to pack the cavity tightly!
If you have some stuffing left over, put it in a covered casserole
dish and tuck it away in the fridge till about 45 minutes before you
expect to serve.
At that point, pop the casserole into the oven and cook it at the same
350 that the oven was already set to for your bird. Check after half
an hour; if the stuffing isn't done, leave it for the remaining 15
minutes.
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Chestnut Turkey Stuffing
1 pound chestnuts
1 medium onion, chopped
3 stalks celery (or heart of 1 bunch), chopped
1 loaf stale bread, crumbled and moistened
2 tablespoons parsley
1 teaspoon oregano
Salt & pepper to taste
2 eggs, beaten
1/4 pound (1 stick) butter, melted
Steam chestnuts for 20 minutes to make them, easier to shell. Shell
and chop them coarsely. In large bowl, lightly toss chestnuts, onion,
celery, bread, parsley, oregano, salt & pepper. Add eggs and butter
and toss well. If too dry, add little sprinkles of water. More bread
can be added to the stuffing if more volume is needed. Fill large
cavity and neck cavity and fasten shut with steel skewers.
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Classic Old-fashioned Turkey Stuffing
2 loaves day-old bread
2 cups chopped onions
3 cups chopped celery
2 cups chopped mushrooms
Butter
2 lbs pork sausage (bulk)
1 cup chopped parsley
2 1/2 cups chicken broth
1 cup slivered almonds
1 Tbsp poultry seasoning
Fresh sage to taste, chopped
Salt and pepper to taste
Saute the onions, celery and mushrooms in butter until the onions are translucent. In a separate pan, break apart the sausage and cook until brown. Bring the chicken broth to a slow boil and let simmer. Cut the bread into small cubes. Add the cooked onions, celery, mushrooms, sausage and enough of the simmered chicken broth to the desired degree of moistness. Mix well.
Add the parsley, almonds, sage, poultry seasoning, salt and pepper to taste. Mix well. Stuff both cavities of the turkey.