Homemade Turkey or Chicken Dressing

By Lsweetnell

Thir recipe is still under construction. It is correct but my wording needs work.

I prefer dressing rather than stuffing a turkey because you really have to overcook the turkey (190 degrees) to get the stuffing inside to a safe temperature. I know people will say I have been doing it for years....however, it may take days before someone gets sick so it may not be connected to the stuffing, so be careful.

Ingredients

• 1 Loaf of day old bread (prefer white)
• 2 eggs
• 2 cups chicken or turkey stock (might need a little more or a little less)
• giblets from the bird (optional, I like to use them)
• 1 small onion diced
• 2 stalks celery diced small
• 1/2 tsp thyme
• 1 bay leaf
• 1 tbsp poultry seasoning
• 1 tsp salt
• 1 tbsp chopped parsley
• 1/2 tsp black pepper
• 1 stick butter half room temp and half melted.
• option 1: 1/2 pkg of regular Jimmy Dean sausage cooked and drained.
• Option 2: One lb of fresh oysters, drained dried and lightly diced.

Preparation

Step 1

--Put giblets in small saucepan (neck and rest of the giblets) 2 tbsp butter, a bay leaf, 1/2 tsp thyme and 2 cups of chicken stock. Bring to a boil and turn to low for 20 minutes then remove the giblets from the pot and let cool. Remove and toss the bay leaf (keep the stock will probably be down to 1 cup by then)
--Chop the giblets and pull as much meat from the neck.
--Saute the chopped onions, celery and let cool so it is not to hot to handle. May seem daunting but you can do the giblets and saute the onions until tender at the same time as prep for assembly.
--combine the chopped up meat with the cooled onions and celery.
--Tear up or cut any regular bread you particularly like. I just use regular couple of days old white bread. Makes a nice soft dressing. ----Add your poultry seasoning, salt, pepper, parsley, to the chicken stock (so if using the giblets you should have one cup of stock from that and use the store bought stock to complete the amount of stock you will need (add enough stock to moisten the bread not soak it. Add half a stick of soft or melted butter and eggs. Stir or mix with your clean hands until all ingredients are combined (do not over work or over use the stock or you will have a paste) As you are making taste for flavor before you cook.
--Place in a 9 X 13 buttered baking dish and Just before baking pat the top generously with the rest of the butter.

Options: Cooked and drained Jimmy Dean regular sausage, or oysters to the dressing for a nice change.