Bacon-Cheddar Biscuit Dressing

5 cups cubed baked biscuits (about twelve 2-inch biscuits)
3 cups cubed cornbread (one 9-inch pan)

12 ounces slab bacon, diced

2 cups each diced onions and diced celery
3 tablespoons minced fresh garlic
1/2 cup each chopped fresh chives and parsley
1/3 cup chopped fresh sage
12 ounces shredded Cheddar, divided
2 cups low-sodium chicken broth
Tabasco, salt, and black pepper to taste

Stale biscuits and cornbread overnight or in a 350° oven, 10 minutes.

Preheat oven to 375°.

Cook bacon in a sauté pan over medium-low heat until all the fat renders, about 30 minutes; transfer bacon to a paper-towel-lined plate. Reserve drippings in the pan.

Add onions, celery, and garlic to drippings; sweat until soft, 10 minutes. Stir in chives, parsley, and sage; cook 1 minute. Transfer mixture to a bowl and stir in biscuits, cornbread, bacon, 8 oz. Cheddar, and broth; season mixture with Tabasco, salt, pepper. Transfer dressing to a 9×13-inch baking dish and bake until top is golden, 30 minutes.

Sprinkle top with remaining Cheddar; bake until it melts. Let dressing stand 5 minutes before serving.

Cuisinart Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

Traditional Dressing

2 tablespoons chicken soup base
2 cups hot water
4 large eggs, beaten
1/4 cup diced carrots
1/4 cup diced celery
1/4 cup chopped yellow onion
2 cups hot water or used potato water for better flavor
10 slices of bread, crumbled
1 teaspoon seasoning salt

Dissolve the soup base in the two cups of hot water. Add all the remaining ingredients and mix well. Pour into a greased casserole dish and bake 45 minutes at 350°

Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

Turkey Stuffing

1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr’s powdered chicken bouillon or Minor’s Chicken Soup Base

In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. sauté 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.

Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.

Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.

Stuffing should be somewhat sticky. If it’s not holding together, add 1/4-1/2 cup more broth and mix in.

Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.

Bake in 350° 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.

Cut into 2 inch slices for each serving. It’s easier to remove from the pan if you use a pancake flipper to cut the slices.

Baste top with turkey juices from cooked turkey or gravy before serving.

Farberware Nonstick Bakeware 9-Inch x 5-Inch Loaf Pan, Gray

Southern Turkey-Stuffing Bake

1 cup chopped onions (2 medium)
4 slices bacon, cut into small pieces
4 cups seasoned cornbread stuffing mix
1 1/2 cups water
2 cups Green Giant® frozen cut broccoli
1/2 teaspoon dried thyme leaves
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
2 turkey breast tenderloins (3/4 lb each)

Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.

In Dutch oven, cook onions and bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until bacon is browned and onions are tender. Remove from heat.

Add cornbread mix and water; mix well. Stir in broccoli. Spread in baking dish.

In small bowl, mix thyme, seasoned salt, garlic powder and red pepper. Rub on turkey tenderloins. Arrange over stuffing mixture; press into stuffing slightly. Cover with foil. Bake covered 1 hour.

Uncover baking dish; bake 10 to 15 minutes longer or until juice of turkey is clear when center of thickest part is cut (170°F). To serve, cut turkey into crosswise slices.

High Altitude (3500-6500 ft):Bake covered 1 hour 15 minutes. Uncover baking dish; bake 15 minutes longer.

Makes: 6 servings

Lodge Color Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart

Mushroom Stuffing

1 lb. artisan whole grain bread
4 slices bacon
1 medium onion, chopped
4 celery stalks, chopped
1 teaspoon poultry seasoning
2 pkg. sliced mushrooms, 8 oz. each
1/3 cup loosely packed fresh parsley leaves, chopped
Salt and pepper
1 3/4 to 2 1/2 cups chicken broth

Preheat oven to 325°.

Cut bread into 3/4 inch cubes. You should have about 8 cups. Place in 15 x 10 inch jelly roll pan and toast 25 to 30 minute or until golden and dry, stirring bread halfway through toasting. Cool bread in pan on wire rack.

Meanwhile, cut bacon into 1/2 inch pieces. In large skillet on medium, cook bacon, 8 to 10 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to very large bowl.

To bacon drippings in skillet, add onion, celery, and poultry seasoning, and cook on medium high 10 minutes, stirring occasionally. add mushrooms and cook 10 minutes longer or until vegetables are tender and lightly browned, stirring occasionally.

To bowl with bacon, add bread, vegetable mixture, parsley, 1/4 t. salt and 1/4 teaspoon ground black pepper. Gradually drizzle in chicken broth until cubes are moistened.

Use stuffing to fill cavity of 12 to 16 lbs. turkey or spoon into greased 2 1/2 to 3 quart glass or ceramic baking dish. Cover dish with foil and baked 20 to 25 minutes more or until heated through and lightly browned on top.

Makes 10 side dish servings

Norpro Stainless Steel 10 X 15 X 1 inch Jelly Roll Baking Pan

Turkey Dressing

2 turkey drumsticks
4 stalks celery
3 medium onions
2 tablespoons black pepper
Lowery seasoning salt
3 medium bell green peppers
2 tablespoons salt
Self-rising cornmeal
Self-rising flour
4 tablespoons butter (Crockery Shed Spread)
1/2 cup Miracle Whip
2 tablespoons garlic powder
1 doz. unsalted crackers
4 eggs
1/2 cup sugar

Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2 tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well done.

Preheat oven to 400. Grease pan with butter.

Mix cornmeal and flour into large mixing bowl add 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour mixture into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick.

Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers.

Remove turkey drumsticks from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process.

Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon butter. Saute new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden brown.

Serves 20

Thunder Group Mixing Bowl, 20-Quart