I absolutely loved my grandmothers dressing as I was growing up. We didn't have stuffing on Thanksgiving, we had dressing. Guess she knew even then what the reports say today, that the turkey cooking so slowly is breeding grounds for food poisoning... whatever the reason, she made the best. I can't duplicate it exactly, but this is as close as I can get for now.
One bag Pepperidge Farm Stuffing Mix in the blue bag.
Italian seasoned or garlic seasoned croutons, about 2 cups, reserving about 1/2 cup for topping.
Two cans chicken broth
one chopped onion, chopped small but not minced
2 stalks diced celery
one clove minced garlic
one stick real butter, salted or not depending on your tastes
1 1/2 teaspoons ground sage
1/2 teaspoon salt
1/4 teaspoon to 1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
Melt butter on low heat in skillet, and add onions and celery, diced to similar size. Saute until onions are translucent, but not changed in color.
Remove from heat and allow to cool so you can touch it...
Meanwhile, in a large bowl, mix all the dry ingredients,except the reserved amount of croutons, leaving broth and sauteed vegetables out for now.
Mix well, begin adding small amounts of broth, until desired wetness is achieved. I like mine wet, some like it dryer. Taste this mixture. If not spiced to your liking, add the tastes you like. If you like it really sagey... add more, or garlic, etc. adding ONLY a tiny bit at a time and mixing well as you add,then add butter and veggies, mixing well.
Put into a baking dish or pan and add reserved croutons to top, scattering over surface to cover. Pour a little broth or water over the croutons so they cook, and don't get hard...
Bake at 350 until done, but not hardened on edges. If you like, you can cook covered with foil and remove foil and brush melted butter or pats of butter to the top, to slightly brown the last few minutes of cooking.
I vary on apples, for the apple and pork combination.
If I am making the recipe by adding diced apples, walnuts, cranberries, etc. and if I am using it as a side dish to pork, I use apples only, to achieve the pork and apple complimentary tastes; to accompany turkey, I sometimes add cooked turkey livers, etc that are not being used otherwise, or pieces of chicken... great for taste, and gives it a "stuffing" feell, rather than a Dressing feel!
Ideas and recipes,techniques, etc. that have worked for me in my 35 year journey as a cook, wife, mom and Grammy!
I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.
The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.
The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!
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