What are your favorite stuffing/dressing recipes? Fork them over!
Hello DU Family!
It's that time -- time to make the menu for Thanksgiving. My 71 year old hubby prefers his mother's dressing/stuffing which she got out of an Antoinette Pope School Cookbook. It's 1930s style and more dense and packed -- you don't scoop it out, you slice it. What are your favorites? Please post recipes.
Thanks!
Here's the recipe hubby likes -- the difference is in the eggs and that there are 3 of them
1/2 lb butter
1/2 lb bacon, cut into small pieces
Turkey gizzards (optional)
2c onions sliced thin
2c celery sliced thin crosswise
1lb which sliced bread, dried/brown (we start with Pepperidge Farm white bread and cut into cubes)
1tbs sage or poultry seasoning
1tbs salt-ish
1/4t pepper
1/2c chopped parsely
Chopped dill (depending on how Ukrainian you are -- if you know, you know 
)
3 large eggs, beaten lightly
3c chicken/turkey stock
Garlic (optional, again, a Ukrainian thing)
Melt butter, fry bacon until medium crisp. Add chopped livers and saute all together. Remove and brown onions & celery.
Cover bread cubes with cold chicken/turkey stock (3c or so) until it swells. the above ingredients into the mix and combine and press until fluffy-ish. Season with salt, pepper, sage, parsley. Lastly, add the eggs. If mixture appears dry, add more melted butter.
I put it into a greased serving dish, cover, and bake at 325 for 50-60 min until the internal temp gets to 165 degrees, then for the last 10 minutes, uncover and crank oven to 450 for crisping.
Note: Because this is a DENSE dressing with a higher moisture content, 325 is ideal for a slower bake, allowing flavors to meld while keeping the dressing moist.
Stuffing in bird -- you're on you're own for this one
= new reply since forum marked as read
Citrus
Ingredients:
Citrus fruit, such as oranges, lemons, and limes
Turkey
Paper towels
Sharp knife
Cutting board
Fresh herbs
Cooking string
To stuff turkey with citrus fruit, you'll first need to cut the fruit on a clean cutting board with a
sharp chef's knife.
Then, follow these instructions:
1. Rinse the inside and outside of the turkey with cold water.
Pat the surfaces dry with a paper towel.
2. Wash the outside of an orange, lemon, and lime with water.
Cut the citrus into quarter-sized wedges with a sharp knife and cutting board.
3. Rinse three or four sprigs of fresh herbs with water.
Herbs that complement turkey are rosemary, thyme or marjoram.
4. Stuff the orange, lemon, and lime wedges into the turkey cavity with your hands, and
then stuff in the herbs. Any unused citrus wedges can be used as a garnish on the turkey
platter.
5. Tie the legs together with some cooking string to keep moisture and heat inside the
turkey for steaming the citrus.
6. Cook the turkey in a 400-degree Fahrenheit oven until the internal temperature in the
thigh and breast is 165 F or higher.
7. Leave the citrus in the turkey as it cools for additional moisture. Discard the citrus when
done carving.
Tip
Cut an onion and a garlic clove into wedges and insert them into the turkey cavity with the citrus
wedges for additional flavor. Wash your hands before and after handling a raw turkey.
