When I once wrote that you can keep your turkey as long as I get dressing at Thanksgiving, many readers generously submitted their family recipes, just like I asked.
"Growing up, I never cared for my mother's dressing, it was too dry," said Beth Frizzell. "I developed a recipe that I have used with my own family."
Obviously some things need improvement. Good for Frizzell that she recognized it. She says her version is simple and tasty; it's included here.
Just for laughs, Beth Lee sent in the recipe she says her mother gives out when people ask for her secret:
3 cups cornbread
1 cup celery
Salt and pepper to taste
1 cup onion
3 cups popcorn, washed
3 cups uncooked rice
Mix well. Stuff turkey and cook until the popcorn pops and blows the hind end off the turkey!
Here are some of the (serious!) recipes submitted:
NOT BETH'S MOTHER'S DRESSING
1/2 cup butter
1 cup finely chopped celery
2 medium onions, chopped
6 cups cornbread crumbs
6 cold biscuits, crumbled
1-1/2 teaspoons poultry seasoning
1 teaspoon black pepper
3 hardboiled eggs, chopped
3 raw eggs, lightly beaten
2 or more cups chicken broth
Melt butter in heavy skillet, add celery and onion; saute until vegetables are soft. Mix vegetable mixture, seasonings, breadcrumbs and biscuits, and toss until well mixed. Add eggs and stir to mix. Pour on enough chicken broth to moisten the cornbread without making it soggy.
Spread 2 inches deep in greased baking dish. Bake 400 degrees until lightly browned on top and cooked through. Serves 12.
-- Beth Frizzell
MA'S SQUASH DRESSING
2 pounds yellow squash, cut into bite-size pieces
1 medium onion, chopped
4 stalks celery, chopped
1 pound mild or hot sausage, cooked and drained
1 pan of cornbread, crumbled
2 eggs, lightly beaten
1 can cream of chicken soup
1/2 can chicken broth
Poultry seasoning, salt and pepper to taste
Cook squash, celery and onions until tender. Drain well. Cook sausage; drain well. Add all items together and mix well. Put into a 9-by-13 dish. Bake at 350 for about 35-40 minutes.
-- Becky Gilliland
MUSHROOM-CELERY STUFFING
1 pound mushrooms, sliced thin
1 to 1-1/2 cups chopped celery with leaves (4-5 medium-size ribs)
1 large onion, chopped fine
1 cup butter or margarine
7 cups soft bread cubes
2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
In large skillet, saute mushrooms, celery and onion in butter until mushrooms are tender. Toss with bread cubes, poultry seasoning, salt and pepper. Makes about 9 cups stuffing, enough for 10- to 12-pound turkey.
Stuffing can also be baked in greased covered baking dish or casserole in 325 degree oven 45-60 minutes or until heated through. For drier, crispier stuffing, uncover last 15 minutes. This can be made and frozen up to 1 month ahead.
-- Maggie Beason
(E-mail Jennifer Biggs of The Commercial Appeal in Memphis, Tenn., at biggs(at)commercialappeal.com.)
(Distributed by Scripps Howard News Service, http://www.scrippsnews.com)
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