Best Holiday Dressing Recipes

HOLIDAY DRESSING

Steps:

• Prepare corn bread as directed on package. Cool, and crumble.
• Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
• Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour.

HOLIDAY SLAW WITH APPLE CIDER DRESSING

Steps:

• Place first 5 ingredients in a large bowl. In another bowl, whisk remaining ingredients. Pour over coleslaw mix; toss to coat. Refrigerate, covered, at least 2 hours before serving.

CROCK POT HOLIDAY DRESSING

Steps:

• Melt the butter in a skillet over medium heat and saute the onions, celery, mushrooms and the parsley until tender but not browned.
• In a large mixing bowl, spoon the sauteed vegetables over the bread cubes and then add all the spices and herbs into the mix. Stir.
• Mix the beaten eggs with the chicken stock and add this to the mix a little at a time as you stir carefully. You may not need every bit of the stock-egg blend so be careful to not turn your dressing into soup. You should still be able to discern the bread cubes but they should be fairly wet.
• Transfer the mix into your crock pot (a large one is best) and cover.
• Cook on High for an hour and then reduce to the Low setting and allow it to cook for four to eight more hours until it reaches the consistency that you like.
• If you don't have the Paul Prudhomme seasoning you can use seasoned salt or, better yet, poultry seasoning.

HOLIDAY CORNBREAD DRESSING

Steps:

• 1. Preheat oven to 325 degrees
• 2. In a large baking pan sprayed with Pam combine celery and onion mixture, melted butter, beaten eggs with cornbread, bread crumbs, chicken/turkey broth, poultry seasoning, sage, salt and pepper. The dressing should be pretty soupy to start, so that it doesn't get too dry while cooking. You may need to add more broth.
• 3. Bake, covered, for 35 minutes and uncovered for 10 minutes until browned or until well set and cooked through.

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING

Steps:

• Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
• Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
• Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.

HOLIDAY CORNBREAD DRESSING

Steps:

• 1. Prepare cornbread mix according to directions and bake on a large cookie sheet. Allow to cool and dry out (best to prepare the day before).
• 2. In very large mixing bowl, crumble cornbread into small pieces.
• 3. In large saucepan, boil celery and onions in three cans of chicken broth, until tender. Add sage, sugar, salt and pepper to liquid. Allow to cool, then pour broth over cornbread and mix well.
• 4. Peel and chop the boiled eggs and add to the cornbread mixture; mix again. If mixture is dry, add more broth, one can at a time, until mixture is almost "soupy".
• 5. Taste dressing and add more sage, sugar, salt & pepper, as needed, until it tastes "right".
• 6. Pour mixture into a greased roasting pan and cover with foil. Use a large enough pan that mixture is no more than about two inches deep in the pan, in order to cook well. Bake dressing at 350 degrees for an hour.
• 7. Remove foil and bake another 15 - 30 minutes, or until knife inserted in middle of pan comes out clean. DO NOT OVERCOOK or dressing will be too dry.

HOLIDAY DRESSING

Steps:

• 1. Boil chicken in water that has been seasoned with salt and chicken bouillon cubes. Cool the chicken and debone. Shred the chicken into small pieces. Save the broth. Save the giblets for the gravy.
• 2. Make biscuits and cornbread the day before. Let it sit out all night to cool and dry.
• 3. Toast the pecans in butter and grind to fine meal.
• 4. When ready to make dressing, combine crumbled cornbread, biscuits, stuffing mix, chopped chicken, and ground toasted pecans together. Mix well.
• 5. Add the chopped boiled eggs and mix well.
• 6. Cook the sausage until browned. Drain, but save the drippings.
• 7. Mix sausage with cornbread mixture.
• 8. Melt the sausage drippings, bacon drippings, and butter in a skillet.
• 9. Saute the vegetables in the above drippings until tender (do not drain). Add one can of chicken broth (from boiled chicken) and cream of celery soup. Stir over low heat until celery soup is dissolved. Add to the cornbread mixture and mix well.
• 10. Combine seasonings with beaten eggs and add to the cornbread mixture.
• 11. Add enough of the chicken broth to the cornbread mixture to make it soupy.
• 12. Pour into lightly sprayed roasting pan.
• 13. Bake covered in a 325 degree oven for one hour.
• 14. Remove cover and bake uncovered until golden brown. If you like the dressing on the moist side, baste with additional chicken broth once it is uncovered.

MOM'S HOLIDAY CORNBREAD DRESSING

Steps:

• 1st Make cornbread, night before, let cool, then crumble in a large bowl then cover with lid, When you are ready to start your dressing,
• In a large pot, fill with water & put all your turkey innards (neck, liver & gizzards) in the pot and put on high, when water starts boiling let boil for 45 minutes add more water if needed. Let cool. Dip out the Gizzards and liver pieces and Throw away.
• In a small to medium bowl place your chopped celery, onions, Chives, Parsley & poultry seasoning & mix well. Then add the mixture to your crumbled Cornbread, and mix with hands till well blended, then Add Cornbread Stuffing Mix, and mix some more Till well blended, Make sure will mixing with hand that they are no hard pieces of cornbread, Slowly start adding the broth from the turkey gizzards, Till Cornbread mixture is well blended and moistened.
• Preheat oven to 350 F.
• Spray a 9x13 inch Pan with a non-stick spray. Spread out the Cornbread Mixture in pan evenly, Sprinkle black pepper over Cornbread mixture, Cook in oven for at least 40 minutes Till done.