What are your favorite stuffing/dressing recipes? Fork them over! [View all]

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