Stuffing vs.Dressing 8221

Damsel

I posted this a couple weeks ago:

I must give credit to Gloria (Puester) for her dressing recipe. It's the best I've ever made. She hasn't posted it this year, so allow me to post it on her behalf:

1 package Pepperidge Farm seasoned bread crumbs 1 package Jimmy Dean hot sausage 1-4 cup butter 1-2 to 1 lb. mushrooms, sliced 1 large onion, diced 2-3 celery stalks, chopped 1 or 2 sweet-tart apples, peeled and diced 1 cup pecans chicken broth Bell's seasoning or other poultry seasoning GLORIA'S NOTE: (My sister in law adds oysters to this but my family prefers it without. You could also add dried fruit--apricots, prunes, golden raisins, etc. which have been soaked to plump up.)

SautŽ sausage, drain and set aside. Melt butter (or use sausage fat if you prefer) in a skillet, sautŽ mushrooms, onion and celery till tender. Add apples, crumbs and pecans with enough broth to moisten. Add poultry seasoning, salt and pepper to taste. Pack lightly into a greased cbutterole. Refrigerate until ready to bake.

BOB'S NOTES: * I generally use a mixture of half white bread cubes and half cornbread cubes. * I add some kind of plumped dried fruit: I've tried dried cranberries plumped in orange juice and I've tried Zante currants plumped in plum wine. Both were good. Since I'm making goose with blackberry sauce this year, I might include dried cherries in the dressing. * I usually cut back on the mushrooms or omit them altogether. Depends on what the dressing is accompanying: Chickens, Cornish hens, or capons can get the mushrooms; turkeys do not. Waterfowl may or may not, depending on what else is in the meal.

Bob