My mother always made dressing this way…it is really pretty easy and always good. You can use turkey, chicken or duck necks and broth. Sometimes if I don’t have enough of my own broth I will use a can of prepared broth. When I have my husband’s family over I will 5 x’s the recipe.
- BROTH:
- poultry necks
- gizzards
- livers
- onion quartered
- whole stems parsley
- salt & pepper to taste
- CORNBREAD:
- yellow cornmeal
- all purpose flour
- baking powder
- salt
- egg
- milk
- shortening or bacon grease melted
- DRESSING:
- saltine crackers
- dry toast
- recipe cornbread
- margarine
- ribs celery diced
- garlic minced
- small bell pepper chopped
- eggs
- milk
- rubbed sage
- salt & pepper to taste.
- frozen or fresh broccoli florets
- cooked chicken or turkey
- mayonnaise
- Cheddar Cheese
- shredded Monterey Jack cheese
- chopped plum tomatoes
- chopped green onions
- cumin
- chili powder
- refried beans
- flour tortillas
- jumbo pasta shells
- olive oil
- chopped onion
- ground turkey
- Salt & Pepper
- ricotta cheese
- grated parmesan
- chopped fresh basil
- pasta sauce
- grated mozzarella
I usually bake my turkey without using the brine method… I have done the brine method and really can’t tell any difference. I think using a fresh, not frozen, turkey makes all the difference in the world. Love the “Brown-n-Bags”…turkey size…follow instructions for baking regarding time and temperature with the exception of my notes in the directions.
- garlic
- small onion
- celery
- stems fresh parsley
- fresh rosemary
- real butter unsalted
- real butter salted
- fresh or dry rosemary leaves
- Crisco or olive oil
- salt & pepper
- water
- flour for coating inside of bag.
- turkey sized "Brown-n-Bag"
My mother always made dressing this way…it is really pretty easy and always good. You can use turkey, chicken or duck necks and broth. Sometimes if I don’t have enough of my own broth I will use a can of prepared broth. When I have my husband’s family over I will 5 x’s the recipe.
- CORNBREAD:
- yellow cornmeal
- all purpose flour
- baking powder
- salt
- egg
- milk
- shortening or bacon grease melted
- -
- DRESSING:
- saltine crackers
- dry toast
- recipe cornbread
- margarine
- ribs celery diced
- livers
- onion quartered
- whole stems parsley
- salt & pepper to taste
- -
- garlic minced
- small bell pepper chopped
- eggs
- milk
- rubbed sage
- salt & pepper to taste.
- gizzards
- poultry necks
- BROTH:
I got the basic recipe for this from the “Good Eats” television program, Alton Brown. He had some ingredients that I knew my family did not like so I added and substituted items I thought my family would like making this my own.
- water
- -
- ice water
- white cranberry juice
- white wine
- ADDITIONAL BRINE INGREDIENTS TO BE ADDED LATER:
- -
- large sprig fresh rosemary
- ground ginger
- poultry seasoning
- black peppercorns
- light brown sugar
- kosher salt
- BRINE:
- -
- salt & pepper to taste
- whole stems parsley
- water
- VEGETABLE STOCK:
- -
- vegetable oil
- TURKEY:
- liquid from cooked turkey pan
- GRAVY:
- -
- -
- cornstarch
- salt & pepper to taste
- cooked giblets
- -
- page break
- water or broth as needed
- AROMATICS:
- fresh rosemary
- fresh sage
- large stems parsley
Haven’t tried.
This sounds difficult…I like my Easy Chicken Pot Pie recipe in this book.
- dried sage
- sliced button mushrooms
- cream of chicken soup
- water
- frozen mixed vegetables
- refrigerated Pillsbury pie dough
- all purpose flour
- olive oil cooking spray
This version was shared with my from a friend, easy and very tasty version. Goes great with couscous and corn.
- Chicken breast boneless
- Bread crumbs Italian
- apple juice about 1/2 cup