Turkey Dressing

**SassyGirl** · 11-09-2003 10:44 PM

For approx. 12 lb. turkey

1 large loaf white bread
2-3 cans sliced water chestnuts
3 cans sliced musrooms (or use fresh)
3-4 stalks of celery, chopped
1 onion, chopped
1 lb margarine
3-4 chicken bouillon cubes
1/2 cup water
Poultry seasoning, salt & pepper.

Take one large loaf of bread and dry it overnight on racks in oven (leave oven door open a bit for air to circulate). In morning, cut hardened bread slices into cubes for stuffing.

Melt margarine and saute celery, mushrooms, and onion until soft. Add chicken buouillon cubes and 1/2 c. water. Remove from heat and add water chestnuts.

Pour margarine mixture over bread cubes until they are just moistened. If the dressing is not moist enough, add more melted margarine, not water!

Sprinkle the stuffing with salt and pepper and poultry seasoning to taste. (I use a lot of poultry seasoning). Stir mixture so seasoning is distributed throughout the stuffing.

Salt inside of turkey and stuff.

***Ephchap*** · 11-10-2003 04:01 PM

I can see I'm going to spend the holidays trying out new stuff. MMMmmm. Sounds good, Sass- thanks.

Hugs,
Deb

**Fran** · 11-10-2003 04:05 PM

Now we do a dressing and a stuffing. It avoids controversy. [img]/importthreads/images/graemlins/wink.gif[/img]

I do a chestnut/sausage stuffing and then a cornbread dressing. Usually experiment with a third just for a little variety.

I love Thanksgiving. It just smells so good.

Thanks for the dressing recipe, Sassy.

**Genny** · 11-10-2003 04:09 PM

Okay, Fran I'll bite [img]/importthreads/images/graemlins/wink.gif[/img] . What's the difference between dressing and stuffing? I always thought it was a to-mate-oh, to-mah-to kind of thing...some people call it dressing, some stuffing.

**Suz** · 11-10-2003 04:11 PM

OK, I'll bite....what's the difference between dressing and stuffing.

We've always called it stuffing but around here the SAME THING is called dressing. Is that why it's considered controversial--because of people like me? [img]/importthreads/images/graemlins/tongue.gif[/img]

Also...................I love the STUFFING from inside the bird but the extra that I bake in a casserole dish is always too dry. Any secrets to having it be moister except adding more butter/adding more calories?

Suz

**Suz** · 11-10-2003 04:12 PM

Genny- get out of my head!!! [img]/importthreads/images/graemlins/wink.gif[/img]

Suz

**Genny** · 11-10-2003 04:17 PM

Suz-
Stop reading my mail! [img]/importthreads/images/graemlins/laugh.gif[/img] (In my family, that means "get out of my head"). Heck, we can't help it - great minds and all... [img]/importthreads/images/graemlins/tongue.gif[/img]

**mom5** · 11-10-2003 04:41 PM

I call it stuffing, my MIL says dressing. We finally decided that I was talking about what was INSIDE the turkey and she meant the stuff you baked separately. I hope that helps.

Sassy - We used whole grain bread for the first time last year and toasted it. Otherwise, our recipe is very similar to yours, except that we do not use mushrooms since I despise them. The whole grain really made a difference in the taste and consistency.

Michele

**Did-I** · 11-10-2003 04:50 PM

LOL @ Suz & Genny. Thought the exact same thing and would have asked it if I hadn't seen you had already!!! Dressing and stuffing are one in the same as far as I know!? [img]/importthreads/images/graemlins/confused.gif[/img]

Suz, I always use the juices from the pan the turkey's in and use a baster to put on the extra stuffing in the casserole dish, cover w/ foil. OR you can use just a wee bit of chicken broth. The top may still get a bit dry, but down in the dish, I've always had moist stuffing (or dressing [img]/importthreads/images/graemlins/wink.gif[/img] )