Dress up the holiday dressing recipe

By Joan Hunt - ReminderNews Managing Editor
- posted Wed., Nov. 16, 2011
- Contributed Photo

The holiday dressing recipe, whether it be cooked inside the cavity of the turkey (hence the term stuffing) or roasted in a slow cooker while the bird is in the oven, is a true reflection of the family that gathers to eat it. In my family, people who aren’t even speaking to one another will come to holiday dinner, just to eat the dressing. I think it reminds them of good times shared throughout the years. But mostly, they just like it.

Our Basic Stuffing (Serves 12-14)
3 loaves white bread, cubed or pulled into bite-size
1-1/2 sticks margarine, melted
1 medium onion, minced
5 stalks celery, minced
broth from giblets that are cooking in a saucepan
2 eggs
poultry seasoning and sage to taste

Melt the margarine (or butter, if you prefer) in a saucepan. Add the onion and celery and cook for a few minutes. While you are doing this, take the giblets that come inside the turkey and cover them with water. Bring to a boil and reduce heat, so they will simmer. (You will need some of this liquid later, and if your dog is like mine, the cooked parts are the best holiday present it will ever get.)

Break up the bread into small pieces. Add the two eggs and massage them into the bread. Sprinkle the salt, poultry seasoning and sage over the top. (I use about a teaspoon of each.)

Pour the margarine and vegetable mixture from the saucepan over the bread and seasonings. It helps to have a really large bread bowl to mix things up. The best way to combine all the ingredients is to do it with your hands, but a large spoon will work.

Once the mixture is well combined, using a baster or measuring cup, add enough liquid from the parts that are simmering on the stove to make the consistency of the dressing moist, but not too wet. (Personal preference will help you determine this.)

To cook inside the poultry, wash, dry and salt the cavity before filling (not too tightly) and cook accordingly. In a crockpot, start on high for almost an hour, then turn to low. If it is done before the turkey, just turn it off and keep warm.

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