Thanksgiving. What a wonderful time of year as it marks the beginning of the holiday season!
Like many in the US, we celebrated with the traditional Thanksgiving meal of turkey and all the fixings to include the coveted turkey dressing.
This recipe is part of the 1998 collection.
Note: Mom and Dad recommend making this the day before Thanksgiving.
- For the stock – make the day before
- 1 medium chopped onion
- 1 teaspoon of Salt
- 1 teaspoon of pepper
- 1 teaspoon of Sage
- 1 teaspoon of Poultry seasoning
- 1 stalk of chopped celery
- 1 grated carrot
- For the dressing – make the day of
- 1 bag stuffing croutons
- Diced giblets from above
- 1 cup diced red onion
- 1 medium red apple diced. Leave on the skin.
- Stock from above
- 1 large egg
- Day before:
- For the giblets, clean and trim as needed and skin the neck.
- In a large covered saucepan, add 2-quarts of water, giblets, chopped onion, chopped celery, grated carrot, salt, pepper, sage, and poultry seasoning. Bring to a boil and then reduce heat to a simmer.
- Simmer for about 45 minutes to 1 hour. Remove from heat and allow to cool.
- When the giblets are cool, dice them. For the neck, pull off the meat being careful to not include the small bones.
- Store the giblet and stock separately in the refrigerator until the following day.
- Day of cooking:
- In a large bowl add the following: diced giblets, stuffing croutons, red onion, and apple. Pour the stock over the ingredients. You may need to add more water. You’re looking for a wet consistency.
- Combine and taste. Add additional salt, pepper, sage, and poultry seasoning to taste.
- Add in egg and combine.
- Place in 2-quart greased casserole dish and bake at 350° oven for 45 minutes or until dressing is set and the top slightly browned. You can also check the temperature with a thermometer. Cook to an internal temperature of about 160°.
We used to put the stuffing in the turkey but it’s hard to make sure the dressing is properly cooked. Best to just make it in the casserole dish.
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