Cocktail - Best old fashioned dressing recipe

Author: Joseph Merritt  

Granny’s Old-Fashioned Bread and Sage Dressing This simple old-fashioned bread stuffing recipe for turkey uses sage and onion along with poultry seasoning, which is key. Also, join our TKW Family on Facebook, Twitter, Pinterest and Instagram Learn how to make the world's best Old Fashioned recipe and discover why this is the most highly rated recipe by the chefs of the best restaurants in the world.

Grandma's Old Fashioned Boiled Dressing

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook, Twitter, Pinterest and Instagram
Provided by: The Kitchen Whisperer
Yields: 1 serving
Number of ingredients: 11

Ingredients:

• 1 1/4 teaspoon mustard powder
• 1 1/2 tablespoon sugar
• 1 teaspoon kosher salt
• 3 tablespoon flour
• 1/2 cup water
• 2 egg yolks
• 3 tablespoon apple cider vinegar
• 3 tablespoon butter, unsalted
• 3 tablespoon heavy cream
• 3/4 teaspoon celery seed
• 1/2 teaspoon black pepper

How to cook:

1. In the bottom of a double boiler (medium saucepan) add 1” of water and turn the heat to medium.
2. In the top bowl of the double boiler (glass bowl that can rest slightly in the saucepan but not touch the water) add the mustard powder, sugar, salt, flour and water. Whisk to combine.
3. In a small bowl whisk together the egg yolks and vinegar. Pour that into the water mixture and whisk.
4. Place the bowl on top of the double boiler and keep whisking until the mixture thickens and can coat the back of a spoon. 8-10 minutes.
5. Remove the bowl from the heat and whisk in the butter. Once the butter is incorporated, add in the cream, whisking to blend.
6. Add in the celery seed and pepper. Taste for salt.
7. Pour into a glass container and once, cool, cover and store in the fridge for up to one week.

Notes: 1 Taste Of Home reviews, Review groups:

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old-fashioned bread and sage dressing worlds best old fashioned recipe old-fashioned sage and onion turkey stuffing sage and onion turkey stuffing grandmas old fashioned boiled dressing grannys old-fashioned bread and sage dressing

World's Best Old Fashioned Recipe

Learn how to make the world's best Old Fashioned recipe and discover why this is the most highly rated recipe by the chefs of the best restaurants in the world.
Provided by: Jojo Recipes
Total time: 10 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 4

Ingredients:

• 1 tsp Water
• 2 oz Bourbon
• 1⁄2 tsp Sugar
• 3 Dashes Angostura Bitters

Nutrition:

• Serving Size: 200 serving
• Calories: 225 cal
• Fat: 1 g

How to cook:

1. Step 1
2. Place the sugar cube in an Old Fashioned glass. Wet it down with Angostura bitters and water. Crush the sugar with a wooden muddler, then rotate the glass so that the sugar grains and bitters give it a lining. Stir until sugar is nearly dissolved.
3. Step 2
4. Fill the glass with large ice cubes, add the bourbon, and gently stir to combine the flavors. Stir until sugar is mostly dissolved.
5. Step 3
6. Squeeze orange peel over glass to extract oils. Hold a piece of orange peel between your thumb and forefinger and squeeze over the glass to release the oil. Garnish with the orange peel and a single cherry. Serve with a stirring rod if you're so inclined. Stir just until drink is cold and alcoholic bite has softened.

Notes: The Best Old Fashioned Cornbread Dressing, Add green onion tops to the cornbread mixture. Mix eggs well and fold into cornbread mixture. Bake in a 400 degree …

Granny’s Old-Fashioned Bread and Sage Dressing

Granny’s Old-Fashioned Bread and Sage Dressing
Provided by: My Food and Family
Total time: 90 minutes
Yields: 0 servings
Number of ingredients: 10

Ingredients:

• ¼ cup margarine
• 5 celery ribs with leaves, chopped
• 1 medium onion, chopped
• 1 teaspoon crushed dried thyme
• ½ to 1 teaspoon crushed dried sage
• 1 teaspoon salt (optional)
• ¼ teaspoon freshly ground pepper
• 2 1- pound loaves sliced, white bread
• ¼ cup chopped parsley
• 2 ½ to 3 cups canned chicken broth

Nutrition:

• Calories: 0 g
• Fat: 0 g
• Saturated Fat: 0 g
• Trans Fat: 0 g
• Cholesterol: 0 g
• Sodium: 0 g
• Carbohydrate: 0 g
• Fiber: 0 g
• Sugar: 0 g
• Protein: 0 g

How to cook:

1. Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
2. Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
3. In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

Notes: Best Old-Fashioned Sage and Onion Turkey Stuffing Ever, Chop the liver into small pieces. In a large skillet over medium-high heat, melt the butter. Add the liver, celery, and onions and cook, stirring …

Best Old-Fashioned Sage and Onion Turkey Stuffing Ever

This simple old-fashioned bread stuffing recipe for turkey uses sage and onion along with poultry seasoning, which is key. Plus, it's kid-friendly too.
Provided by: Yateski
Total time: 225 minutes
Cook time: 195 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 2 loaves of white bread
• 1 liver from the turkey, rinsed
• 1 tablespoon unsalted butter
• 2 cups chopped celery
• 1 cup chopped white onion
• 1 large egg
• 1 cup whole milk (more may be needed depending on the softness of the stuffing)
• Kosher salt and freshly ground pepper
• 1/4 cup chopped parsley
• 1 teaspoon poultry seasoning, plus more to taste
• 1 teaspoon sage, plus more to taste

How to cook:

1. For this recipe, we are assuming that the oven is preheated to the turkey's package directions and the turkey is rinsed clean inside and out, patted dry, and waiting in the roaster already. Cube the bread and place in a large container. You can cube 3 to 4 pieces stacked at the same time to speed up the process.
2. Chop the liver into small pieces. In a large skillet over medium-high heat, melt the butter. Add the liver, celery, and onions and cook, stirring frequently, for 5 to 7 minutes, until the onions and celery are getting transparent. Transfer to the container with the bread.
3. Crack the egg into a small bowl. Add the milk and beat until blended. Pour over the bread; season with salt and pepper.
4. Add the parsley, poultry seasoning, and sage. You can add more or less of any of these seasonings to match your taste; it should smell good to you when the seasoning is right.
5. Mix with your hands until evenly distributed and moist. If the stuffing isn't sticky, add a splash more milk until it gets soft and gooey.
6. Stuff the turkey. We pack it in pretty tightly and it ends up expanding a little, but it's always a lot better in the bird than in the casserole dish. If you have a small turkey, you will have stuffing left over. Place in a casserole dish next to the turkey in the oven. Bake the turkey and stuffing, covering with foil if it starts to brown too quickly, for about 30 minutes, until cooked through.

Notes: Old-Fashioned Bread Stuffing Recipe, Preheat oven to 350 degrees F. Melt ¼ cup (or ½ stick) butter in a large heavy-bottomed skillet, over medium-low heat. Add onions, celery, and …