Holiday Turkey Dressing Tips and Recipes

Holiday Turkey Dressing Tips and Recipes
Designed by
All Rights Reserved

Holiday turkey stuffing or dressing, depending on what your family calls it, is a fascinating tradition. Some cooks have their own die hard recipe that never changes. Other cooks, like my mom, love to experiment each year. (Always remember to write down the recipe each year though, right mom?) I also love to experiment and throw in extra ingredients, especially fresh herbs. Today I have some basic rules for safety and some recipes you can use or change as you wish.
Prepare your stuffing right before you roast and stuff the turkey-- some steps can be done ahead, such as baking the cornbread or making the bread cubes, but the mixing of wet and dry ingredients should be done at the last minute. It's better if your dressing is warm when you stuff the turkey. Stuff it in the turkey cavity, but keep it loose, try to fill it to capacity.

Use a meat thermometer to check the temperature in the inner part of the thigh on the turkey for a temperature of 180. Also, check the temperature of the middle of the dressing--it should be 160 degrees or 165. IF the turkey is done, but the dressing isn't you can take the turkey out of the oven, remove the stuffing to a casserole dish and continue to bake that while the turkey rests. Usually 15-20 minutes is enough time and that's what is usually recommended as a resting time for the turkey. It's better to be safe than sorry. If the dressing and turkey are both done, remove from the oven, and take out the dressing and place it in a serving bowl. Don't allow it to sit in the turkey. Use any leftover stuffing within 2 days.

Pecan Cornbread Stuffing


1 1/2 bags (16 oz. each) cornbread stuffing mix

1 1/2 cups pecan halves, toasted lightly in oven and chopped

5 Tbsp. margarine

2 cups chopped sweet onions

2 cups chopped celery with leaves

6 ounces sliced bacon, cooked and chopped

3 cups chicken broth

3/4 tsp. ground pepper

1/2 tsp. each dried sage and thyme

1/4 tsp. each dried marjoram and rosemary

Place the stuffing mix and pecans in a large bowl. Melt butter in a large skillet. Add onions and celery. Sauté 5 minutes or until vegetables are softened but not soggy. Add remaining ingredients and bring to a boil. Add to stuffing; toss to mix and moisten evenly. Makes 16 cups. Make this right before it's time to roast the turkey and stuff the bird while it's still hot/warm. What doesn't fit, you can spoon into a baking dish, add 1/2 cup more broth and bake covered. Uncover and bake 10-15 more minutes.

Turkey Bread Stuffing


4 cups dry bread cubes

1 medium onion; chopped

1 garlic clove, minced

1/4 tsp. black pepper

1/4 tsp. dried oregano

3 stalks celery, chopped

2 tbsp. fresh minced parsley

1 cup chicken broth

3/4 tsp. ground sage

1/2 tsp. dried thyme or 1 tsp. minced fresh

Combine all the ingredients in a large bowl and toss to mix well. This is enough stuffing for a 10 pound turkey.

Sausage and Roasted Garlic Stuffing


whole head garlic

Olive oil, dried thyme, dried sage

5 cups fresh breadcrumbs

3 cups cooked rice, cooled

5 tbsp. butter

3 medium carrots, peeled and diced

3 celery stalks, diced

1 large sweet onion, diced

1 medium green pepper, diced

1 1/2 pound smoked kielbasa, chopped

1 tbsp. dried sage

1 tsp. salt

2 tsp. ground pepper

3 cups chicken stock

Roast the garlic ahead of time: Cut the very top part of the head of garlic off with a sharp knife to expose the garlic. Drizzle with olive oil and sprinkle with the thyme and sage over the top. Wrap in foil and bake at 350 for about 30 minutes. Cool.

Combine bread and rice in a large bowl. Set aside. Melt 5 tbsp.of butter in a large skillet over medium heat. Add carrots and sauté until tender, about 2 minutes, then onion and celery, and sauté 10 more minutes. Add green pepper and sauté another minute. Add this mixture to the bread and rice in the bowl.

Using the same skillet, sauté the sausages over medium heat until they are warmed through---if you use the smoked kielbasa, it's already cooked. If you use a fresh sausage, cook until it's no longer pink. Add the sausage, sage, salt. and pepper to the stuffing mixture. Pour chicken stock, one cup at a time in with the stuffing and mix well. Take the cooled roasted garlic and press down on the cloves to remove the garlic. Add this to the stuffing, and season with salt and pepper. The stuffing should be very moist. If needed you can add more broth.

Apple & Herb Stuffing


2 cups celery; sliced

1 1/2 cups onion; chopped

1/2 cup olive oil

1-3/4 cups chicken broth

1 cup toasted chopped nuts-pecans or almonds

12 cups dry bread cubes

3 cups diced apples

1 tbsp. fresh minced parsley

2 tsp. poultry seasoning

1/4 tsp. dried sage

In a large skillet, sauté the celery and onion in oil until softened. Add the broth and simmer for a few minutes. In large bowl, mix the remaining ingredients; add broth mixture and toss. Loosely stuff turkey just before roasting. Place remaining stuffing in greased baking dish, adding more broth to moisten further. Bake at 350 degrees. for 30 minutes.


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


Seasonal Feature
Summer Harvest Tea

Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.

Read More…
Home & Garden

Harvesting and Using Summer Squash

Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.

Read More…
antibiotics online canadian drugs antibiotics antibiotics from canada