MOMMY'S DRESSING (Stuffing)

MOMMY’S DRESSING (Stuffing)

The best part about holiday dinners…

Yield: One full hotel pan or two half hotel pans

PREP IT! 

For Turkey Broth:

• 5 cups Water 

• 1 pounds Turkey necks, raw

• 1.5 pounds Turkey wings, raw 

• 3 stalks Celery, halved 

• 1 teaspoon Bell seasoning 

• 1 teaspoon Taste Tutor Seasoning 101

• ¼ teaspoons Sage, ground 

• ½ teaspoons Poultry seasoning 

• 1 large Yellow onion, quartered 

• 1 pack Golden onion soup mix or Onion soup mix 

For Dressing:            

• 16 ounces Ground sage sausage, cooked and drained

• 1 teaspoon Poultry seasoning 

• ½ tablespoon Bell seasoning

• ½ teaspoon Sage, ground

• 1 teaspoon Taste Tutor Seasoning 101

• 1½ cup Turkey meat, cooked from turkey broth, pulled

• 1½ package Golden onion soup mix or Onion soup mix

• 2 cups Celery, diced

• 2 cups Onion, diced

• 6 ounces Stove top stuffing, chicken

• 10½ ounces Pepperidge Farm herb seasoned classic (in the blue bag)

• 4 large Eggs

• ½ recipe Cornbread, crumbled (half of a 9x9 pan)

• 4 cups Turkey broth (recipe above)

• 1 cup Chicken broth 

MAKE IT!

For Turkey Broth:

1. Boil all ingredients until broth is flavorful, about 1 hour.

2. Strain the vegetables out of the broth and set aside.

For Dressing:            

1. Cook and drain the sage sausage. Pull cooked turkey meat from turkey broth. Dice 2 cups celery and 2 cups onion.

2. Crumble the cornbread. Combine with Stove Top chicken stuffing, Pepperidge Farm herb stuffing, and 1½ packets onion soup mix.

3. Stir in 1 teaspoon poultry seasoning, ½ tablespoon Bell’s seasoning, ½ teaspoon ground sage, and 1 teaspoon Taste Tutor Seasoning 101.

4. Add the cooked sausage, pulled turkey, diced celery, and diced onion to the dry mixture. Toss until evenly distributed.

5. Whisk 4 eggs and pour over the mixture and fold until well incorporated.

6. Pour 4 cups turkey broth and 1 cup chicken broth over the mixture and fold until fully hydrated (add up to 1 cup extra broth if needed).

7. Lightly grease hotel pan(s). Spread mixture evenly, no more than ¾ full.

8. Cover with foil and bake for 45 minutes. Uncover and bake at 365°F for 1 hour or until the top is dry, lightly browned, and the center is set. Cool slightly before serving. 

Tip: This recipe freezes well.

Store leftovers: In a covered container in the fridge for up to 5 days.