Messing With Dressing Recipe

Ingredients

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• Messing with Dressing shopping list
• I invite you to explore the five different recipes below. Feel free to tweak them a bit with your families' favorite flavors. Of course, I never hear anyone complain about the turkey dressing served in Texas so by all means, stick to what you've got if it's what you like! shopping list
• Minnesota wild rice Dressing shopping list
• Hawaiian sweet potato & walnut Stuffing shopping list
• North American butternut squash Stuffing shopping list
• Louisiana oyster Dressing shopping list
• California wild mushroom Dressing shopping list
• Minnesota wild rice Dressing shopping list
• 4 slices turkey bacon, cut into 1-inch pieces shopping list
• 1 cup chopped onion shopping list
• 1 cup chopped celery shopping list
• 1/2 pound mushrooms, sliced shopping list
• 1 package (4 ounces) wild rice, cooked according to package directions shopping list
• 2 cups bread crumbs shopping list
• 1/2 pound turkey breakfast sausage, cooked shopping list
• 1 teaspoon dried oregano shopping list
• 1/2 teaspoon rubbed sage shopping list
• salt shopping list
• pepper shopping list
• Preheat oven to 325F degrees. In medium skillet over medium heat, saut the bacon until almost crisp. Add onion, celery and mushrooms; continue cooking until vegetables are tender. In a large bowl combine bacon mixture, wild rice, breadcrumbs, sausage, oregano and sage. season to taste with salt and pepper if desired. Spoon dressing into lightly greased 2-quart casserole dish. Bake, covered, at 325F degrees for 35 or 40 minutes. shopping list
• Hawaiian sweet potato & walnut Stuffing shopping list
• 1 cup of chopped bacon pieces shopping list
• 1 cup chopped onion shopping list
• 1 cup chopped celery shopping list
• 1 stick butter shopping list
• poultry seasoning, to taste shopping list
• 2 cups chicken stock shopping list
• 4 cups sweet bread cubes shopping list
• 1/2 cup walnuts (chopped) shopping list
• 1 cup steamed, cubed sweet potatoes shopping list
• salt and pepper shopping list
• Cook the bacon, add the onion and celery and brown. Add the salt and pepper, butter, poultry seasoning (start with 1/2 teaspoon and taste) and 2 cups of chicken stock. Bring to a boil. Add the toasted sweet bread cubes, steamed cubed sweet potatoes and walnuts. Then stuff the bird or just plain eat the stuffing! shopping list
• North American butternut squash Stuffing shopping list
• 2 medium butternut squash, peeled and chopped shopping list
• 1/2 cup chopped red onion shopping list
• 1 garlic clove, chopped shopping list
• 2 tablespoons olive oil shopping list
• 2 cups white, brown or wild rice, cooked shopping list
• 1-1/2 cups whole wheat bread cubes shopping list
• 1/4 cup salted roasted pumpkin seeds shopping list
• 1/4 teaspoon rubbed sage shopping list
• 1/4 teaspoon dried thyme shopping list
• 1/2 teaspoon salt shopping list
• 1/2 cup orange juice shopping list
• Toss the chopped squash, onion and garlic with the olive oil and roast in an ovenproof container at 450F for about 25 to 40 minutes, or until tender. In a bowl, combine cooked rice, remainder of ingredients, and cooled squash, onion and garlic. Place in a baking dish and heat for 20 minutes at 350F until heated through. shopping list
• Note: Although this is called stuffing, it's not baked inside a turkey or other entre. It's safer to bake stuffing (or dressing) separately. shopping list
• Louisiana oyster Dressing shopping list
• 1 large or three medium-sized onions, finely chopped shopping list
• 1 large bell pepper, finely chopped shopping list
• 5 cloves garlic, minced shopping list
• 2 dozen oysters, chopped (if oysters are large, 1 dozen will be plenty) shopping list
• 2 thick slices French bread or more, torn into pieces shopping list
• 1 egg, lightly beaten shopping list
• Soak bread in water from oysters. Saut the onion until softened (about 5 minutes) and add the chopped bell pepper. Add the oysters and garlic. Let cook a few minutes then add bread. Reduce heat and cook slowly until all the oyster water is gone. Remove from heat and stir in beaten egg. More bread or breadcrumbs can be added before egg if dressing is too watery. shopping list
• California wild mushroom Dressing shopping list
• 2 teaspoons unsalted butter shopping list
• 3 cups fresh Italian bread, crust removed and cubed shopping list
• 1 cup milk shopping list
• 4 slices bacon, chopped (preferably apple bacon) shopping list
• 1 yellow onion, finely chopped shopping list
• 2 ribs celery, finely chopped shopping list
• 3 garlic cloves, minced shopping list
• 1 pound assorted wild mushrooms, such as shiitake, oyster, wood ear or morel, stems trimmed, wiped clean and sliced shopping list
• 1-1/2 teaspoons freshly ground black pepper shopping list
• salt, to taste shopping list
• Freshly ground black pepper, to taste shopping list
• 2/3 cup marsala wine shopping list
• 4 large eggs, beaten shopping list
• 1/2 tablespoon chopped fresh thyme shopping list
• 1/2 tablespoon chopped fresh oregano shopping list
• Preheat the oven to 350F. butter a 6-cup baking dish with the butter and set aside. shopping list
• In a bowl, soak the bread cubes in the milk. In a large saut pan or skillet, cook the bacon over medium-high heat until crisp and the fat is rendered. Remove with a slotted spoon and drain on paper towels. To the fat in the pan, add the onions, celery, garlic and pepper, and cook, stirring, until softened, 5 to 6 minutes. Add the mushrooms and continue to cook until the mushrooms have released their liquid and are soft, about 4 minutes. Add the marsala, stirring with a wooden spoon to deglaze the pan, 1-1/2 to 2 minutes. Remove from the heat and let cool completely. shopping list
• Squeeze the excess milk from the bread and place in a large mixing bowl. Add the eggs and mix well, breaking up the pieces of bread. Add the mushroom mixture, bacon, chopped thyme and oregano, and salt and pepper to taste. Bake until golden brown and cooked through, 45 minutes. Remove from the oven and let rest for 10 minutes before serving. shopping list