Prep 30 mins
Cook 1 hr 30 mins
An excellent vegetarian style dressing for poultry. I have been making this recipe for over 35 years.
- 8 ounces homemade style bread
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 cups chopped small onion
- 1 medium sweet red pepper, seeded and diced
- 1 medium green pepper, seeded and diced
- 2 large celery ribs, chopped small include leaves, finely chopped
- 1 tablespoon chicken soup base
- 1 large egg, beaten
- 2 tablespoons whole milk, homogenized
- 1 1⁄2 cups sliced fresh mushrooms
- 1 1⁄2 teaspoons poultry seasoning
- 1⁄4 teaspoon ground ginger
- 3⁄4 teaspoon salt
- 2 tablespoons dried parsley or 4 tablespoons of finely chopped fresh parsley
- 2 teaspoons dried dill weed
- 1 teaspoon granulated garlic powder
- 1⁄2 teaspoon fresh ground black pepper
- 2 cups crushed soda cracker saltines
- Purchase an 8 ounce sliced loaf of day old bread, such as homemade, sour dough or Italian bread.
- Cut into 1/2" cubes and place on cookie sheets to dry for at least 1 day or dry in a 250 F oven for about 30 minutes.
- I prefer to buy bread rather than purchasing bread cubes or bread crumbs.
- In a large frying pan, add butter or margarine, onions, green and red peppers, celery and saute' for about 10 minutes; DO NOT BROWN.
- Add chicken soup base and stir well.
- Saute' for 5 minutes longer on medium-high heat.
- In a large mixing bowl, add beaten eggs and milk and mix well.
- Add dried bread cubes and mix well to coat.
- Add mushrooms and mix again.
- In a small bowl, mix together poultry seasoning, ginger, salt, parsley, dill weed, granulated garlic powder, black pepper and mix well to combine.
- Sprinkle mixture over dressing and mix well.
- Add crushed soda crackers and mix well.
- Dressing should be only slightly moist when squeezed and should just hold together.
- If dressing is still too moist, add more crushed cracker crumbs until the desired texture is achieved.
- Adjust spices to taste.
- You may wish to add some dried sage if desired.
- Line the cavity with cheese cloth leaving enough cloth so that it protrudes outside the cavity. Stuff dressing loosely, DO NOT PRESS TIGHTLY, as it will not cook properly.
- You can also wrap the dressing in double aluminum foil and bake in the oven along with your turkey or separately at 400 F for about 1 1/2 hours.
- When the turkey is cooked, pull out the cheese cloth with the dressing. Leaves the cavity clean and you do not need to dig the dressing out.
- NOTE: I prefer to cook the dressing in double aluminum foil in the oven.
I wanted to try out a new stuffing because I haven't been quite satisfied with the ones I've tried. I chose this one because the crackers sounded so good! I made Recipe #154576 (cut in small cubes and dried out in oven as recipe states) and omitted the peppers. I used a pinch of ginger and 1 tsp. of p. seasoning and followed the rest exactly. I used this with a roasted whole chicken (butterflied and baked on top of foil pan of stuffing-American Test Kitchen recipe). This stuffing was FIRST-RATE, with the right amount of spices and good texture. Thanks Uncle Bill, for a classic holiday stuffing that I will make a tradition in my house! Roxygirl
Made this exactly as written except for substituting sage for the dill. Dh thought it was the best non-cornbread dressing he'd ever had. He especially liked all the mushrooms.
OK, Uncle Bill -- you have given me my new favorite dressing recipe!! I huge hit on Thanksgiving, and I will use it w/chicken also. Really because its vegetarian would go great with anything. I followed recipe exactly; I used some left-over homemade white bread I purchased in Spanish Wells, Eleuthera and added some whole wheat as well. I put everything in there (all the dry stuff but for cracker crumbs) the day before in a plastic bag and then mixed it up the day of. Spices/seasonings just right. I didn't add any salt, just pepper. I used a little more poultry seasoning in the end. Thanks to you, Uncle Bill for making my Thanksgiving special.