Traditional Thanksgiving Turkey Stuffing / Dressing

Recipe by Debber
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READY IN: 30mins
SERVES: 12
YIELD: 6-8 cups?
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb ground beef (or venison, turkey, pork or Italian sausage)
  • 1
    large onion, chopped
  • 4
    stalks celery, diced
  • 1
    loaf whole wheat bread, 1 # size, cubed (include crust)
  • 1
    cup butter, melted
  • 12
    cup milk (optional) or 1/2 cup water (optional)
  • poultry seasoning (sage, pepper, thyme, tarragon)
  • salt & pepper, to taste
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DIRECTIONS

  • Fry meats (we use a combination of burger and mild Italian sausage).
  • While meat is frying, cube the bread and dump in a very large bowl; drizzle butter over bread cubes; toss cubes, then set aside.
  • When meats are browned, add onions & celery; cook until tender; then pour over bread cubes, tossing again and again until well-mixed.
  • Add water/milk ONLY if you like a wetter dressing--otherwise omit.
  • Add seasonings according to your taste, toss again.
  • Mixture can now be stuffed into the rinsed-out & salted turkey cavities (then placed immediately into oven to be roasted) -- when turkey is roasted, remove stuffing with a long-handled spoon, into a nice serving dish--it will have absorbed all that wonderful turkey pan juices---oh goodness how delicious!
  • OR -- spoon into a greased casserole dish, cover and bake until JUST crispy along the edges -- about 45 minutes.
  • Whatever doesn't fit into the turkey, spoon into a small casserole pan and bake along with the turkey---turns out every time.
  • VARIATION #1: Sliced, fresh mushrooms when browning the meats.
  • VARIATION #2: Sprinkle some cornmeal when tossing the bread with the meat---mmmm!
  • VARIATION #3: Water chestnuts coarsely chopped or sliced--adds a nice crunchiness the kids love!
  • SUGGESTION: Unless you have a very small family -- DOUBLE THE RECIPE -- you won't be sorry, this is EXCELLENT when reheated the next day, too.
  • PICKY EATER OPTION: Saute onions & celery in a separate pan until transparent, then dump in the blender along with the melted butter---pour this over the bread cubes and meat. All the aroma & flavor, just no "yukkies" to pick out for those who "hate" onions or celery.
  • LEFTOVERS (if you're lucky!): reheat in the microwave.
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