I have to do the entire Thanksgiving thing by myself this year and I used to have an excellent dressing recipe with carrots, celery, water chestnuts or almonds (I can't remember), but it was very, very tasty (not bland and dry . . .) I think it was more of a northern style dressing than a southern style one, but it was the kind of dressing that you didn't need to pour lots of gravy on top to enjoy. I can't find the recipe anywhere and I want to try to recreate it or at least come close. I need help!!!!! Any suggestions will be greatly appreciated.
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11-17-03, 08:03 PM
angela-cc
Turkey with chestnut-apple dressing

14- to 16-pound fresh turkey
1/2 pound softened unsalted butter
1 onion, diced
1/2 pound celery, sliced
1/2 pound fresh pork sausage
2 Granny Smith apples, peeled, cored, and diced
1 pound fresh chestnuts, roasted,
peeled, and diced
4 cloves garlic, minced
Salt and freshly ground pepper to taste
6 cups dried bread cubes
2 tablespoons minced fresh sage
1/3 cup minced fresh parsley
1 tablespoon minced fresh thyme


1. Preheat the oven to 400 degrees F.

2. Rinse the turkey well, inside and out, and pat it dry.

3. In a large skillet, melt half the butter. Add the onion and celery, and cook over moderate heat, stirring, until vegetables are softened. Add the sausage, breaking it into small pieces, and cook, stirring occasionally, until no longer pink. Add the apples, chestnuts, garlic, and salt and freshly ground pepper to taste, and cook, stirring, for 3 minutes. Transfer mixture to a large bowl, add bread cubes, sage, parsley, thyme, and salt and pepper to taste.

4. Salt the cavities of the turkey and spoon the dressing into the neck and body cavities, making sure not to pack it too tightly. Transfer any remaining stuffing to a buttered shallow baking dish. Truss the bird and arrange on a rack in a roasting pan. Rub the outside of the turkey with the remaining butter and season with salt and pepper. Roast uncovered, for 30 to 45 minutes, or until lightly browned. Cover loosely with foil, reduce temperature to 350 degrees F, and continue to roast, basting frequently with the pan juices, for 2 1/2 to 3 hours more, or until the juices run clear when the thigh is pricked. Transfer to a cutting board, cover loosely with foil, and let stand for at least 20 minutes. Bake remaining stuffing in oven, covered with foil, for 20 minutes. Uncover and bake for 10 minutes more or until heated through.

11-19-03, 02:36 PM
Tulula
Thanks Angela, I thought I had already responded, but I just came in here to print the recipe and saw that it wasn't posted "Who knows"
Anyway, this sounds good. I think I can work with it but without the sausage.

This message has been edited. Last edited by: DorianGreyed,