TURKEY DRESSING

SERVES: 8-12

INGREDIENTS:

1 – 14 oz.         Pepperidge Farm Herb Seasoned Stuffing Mix - NOT CUBED

1 – 14 oz.         Pepperidge Farm Cornbread Stuffing Mix

3-4 C                 chopped celery

3-4 C                 minced onion

3-4                    hard boiled eggs – finely chopped

1-2                    RAW eggs (to hold together)

1/2 C                 Turkey stock – cooled ***

1/2 stick            butter

2-4 tsp.              Rubbed sage

2-4 TBSP          Fresh thyme – chopped (or 2 tsp. dried thyme)

                           Salt – to taste

                          Pepper – to taste

2-3 cans            regular OR smoked oysters in oil (optional) – chopped

                         (the flat cans that look like sardines)

DIRECTIONS:

Combine butter and stock over low heat until butter is melted; allow to cool

Preheat oven to 350°; spray a rimmed baking sheet (for patties) or 9x13 brownie pan with PAM

Combine stuffing mixes in a large bowl; add celery, onion and chopped eggs and blend well – this can be done ahead and refrigerated until time to cook

Add raw eggs to cool stock mixture and blend with wire whisk – DRIZZLE into dry dressing mixture while tossing gently until just moistened – YOU DO NOT WANT THE DRESSING MIX TO BE WET AND SOGGY!

Add sage, thyme, salt and pepper to taste – form LIGHTLY into patties and bake 30-40 minutes (or lightly press into a greased brownie pan; bake 30-40 minutes; cut into squares to serve)

For oyster option – drain and reserve liquid - chop oysters and add to stuffing mixture – add turkey broth to reserved oyster liquid and use to moisten dressing

*** I make turkey stock by boiling the neck, heart and gizzard with a cut up onion,  1-2 stalks of celery, with leaves, and 8-10 whole peppercorns in about 4” of water.  Boil until the meat on the neck flakes off – about an hour.  Remove the neck, heart and gizzard and set aside.  Strain liquid into a pyrex bowl.  Discard the onion/celery/peppercorns.  Voila! 

Cut the turkey neck and organs into tiny pieces and add to your gravy.

Or take the easy way and buy a carton of chicken STOCK at the store.  Stock has more of a meaty flavor and less seasoning than broth.

NOTE:  I call this ‘dressing’ because it’s a side dish.  I’ve never ‘stuffed’ it inside a turkey and cooked it.  In fact – I’ve never stuffed a turkey with anything!