Thanksgiving Dressing (Stuffing) Recipes

[GusRobin]

With the American Thanksgiving coming up, what type of dressing (or stuffing if you prefer) do you make? Thought I would start a thread for people to post any recipes that they would like to share. Here is what I usually make.

Dressing Ingredients
1 loaf white bread
3 celery stalks
2 cans beef broth (may not use it all)
1 lb sausage (I mostly use sage, but you can use sausage of your choice)
½ onion
garlic powder
Red pepper
salt
black pepper
other spices as desired


Heat beef broth until simmering. Chop celery and onions and fry until golden brown. Add sausage and fry until browned. Cut the white bread into 1 inch cubes and put in big bowl.  Add the sausage, onion, and celery mix to the bread cubes. Add spices as desired and mix by hand. Add a little broth at a time until the mixture becomes creamy but not running. More creamy than runny. Pour mixture into a glass casserole dish and set aside until time to put in the oven. ( We sometimes make it the night before and put in the refrigerator until it is time to go in the oven.) The dressing will need to be cooked uncovered at 350 for about ¾ hour to and hour. It should be brown on top and not runny. When done remove from the oven and let sit for about 15 minutes.

[SiFumar]

Gus that look's about like mine.  I use turkey broth tho. I get turkey wings and brown them in oven then add to a pot of boiling water, carrots, celery, onions, parsley stems.  I also use the turkey broth for the gravy.  Sometime I add apples and pecans to the dressing also.

Good idea to start this topic!

[Quarlow]

I cheat a bit cause there is so much other stuff to do it just makes it a little easier.
The cheat: I use store bought bread crumbs which are more like croutons.
So here it is
I use 2 boxes of crumbs
1 1/2 onions
3 or 4 celery stalks
1 cup of cashews
4 cans of baby smoked oysters
poultry seasoning ( I don't measure but I would say 2 tblspns)
Salt - Pepper to you liking.
1 lb tube of sausage meat cooked to crumbled.
Some people don't precook the sausage as it would cook in the stuffing but
since I stuff the turkey I don't like to take a chance.
Now I stuff the turkey with as much as I can get in and the rest gets chicken broth added to it and then put into a casserole dish covered with tinfoil to bake. The amount of broth is just enough to moisten it so it won't dry out. You can adjust as you like depending how moist you like it.