Uncle Bill's Turkey Dressing
- Ready In:
- 2hrs
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 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
directions
- 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.
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Reviews
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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
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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.
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What can I say except that this the tastiest dressing I have ever eaten.The blend of spices is wonderful. I did cut back the pepper to 1/4 tsp (personal taste) I did use 16 oz loaf of bread and that was perfect. This will be the recipe I will be using from here on in . Thank you so much for this recipe.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.