thanksgiving dinner

Grandma's Thanksgiving Turkey Stuffing. This is a long-time family recipe for simple and savory turkey stuffing. Bake it in the oven or in the turkey!

Grandma's Thanksgiving Turkey Stuffing

bread

celery

onion

butter

salt

black pepper

poultry seasoning

chicken stock

eggs

In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender.

Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well.

Spray a 2-quart casserole dish with cooking spray. Put the stuffing in the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.

https://www.youtube.com/watch?v=rarLDPQ3d-A

How to Make GRANDMA’S TURKEY DRESSING  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
My Grandma’s Thanksgiving Turkey Stuffing has stood the test of time. This buttery, savory, melt-in-your-mouth stuffing is the best stuffing recipe around!


Are you all so excited that Thanksgiving is almost here?  I  think I love Thanksgiving more than Christmas. And one reason why? The food, of course!  It’s all about the corn casserole, mashed potatoes and pumpkin pie.

Today we are sharing with you one of our classic family recipes that without fail, ends up on our Thanksgiving table: Grandma’s Thanksgiving Turkey Stuffing.

This recipe was my Grandma’s recipe and was passed down to my mom.  I grew up enjoying this savory Thanksgiving turkey stuffing, and now my kids are enjoying the tradition, too!

What spices do you put in turkey stuffing?

Our recipe has just a few key seasonings: poultry seasoning, salt and black pepper. You’ll also get flavor from the butter, onion, celery and chicken stock, but for the most part, all that savory flavor comes from poultry seasoning.

What does poultry seasoning have in it?

We use a pre-mixed poultry seasoning that you can buy in the spice aisle at the grocery store. You can mix your own if you’d like. It generally has sage, rosemary, thyme, marjoram, a touch of nutmeg and black pepper.

Ingredients
13-15 cups dry bread cubes* (We like to use a heavier bread so it soaks up more juice)
1 cup chopped celery
1 cup diced onion
1 1/2 cups butter
2 1/4 teaspoons salt
1 teaspoon ground black pepper
1 1/2 tablespoons poultry seasoning
1 1/2 cups chicken stock
2 large eggs

Instructions
In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender.
Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well.
Spray a 2-quart casserole dish with cooking spray. Put the stuffing in the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.




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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.


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How to make GRANDMA'S TURKEY DRESSING {Recipe Video}

Free up the oven for side dishes and make your roast turkey in a roaster oven! We give tips for the juiciest turkey recipe with fresh herb butter...and how to get that golden brown skin on your turkey.

Roast Turkey in an Electric Roaster

turkey

salted butter

freshly snipped thyme, rosemary and sage

Mix together 1/2 cup softened butter (1 stick) with the freshly snipped herbs. Refrigerate for at least 3 hours, but remove from the fridge 1 hour before using so that it is soft enough to spread. (Or you can microwave to soften the herb butter).

Make the herb butter:

Set the roaster oven (with the lid on) to the highest temperature setting it will go.

Remove the neck and giblets from the turkey cavity. (Throw them away or set them aside for gravy.)

Take paper towels and dry off your turkey.

Take your hand and loosen the skin over the turkey breast. Rub half of the butter underneath the skin of the breast.

Rub the other half of the butter over the outside of the bird.

Sprinkle the outside of the bird with salt and pepper.

Put 1/4 cup butter in the cavity of the turkey along with 1 teaspoon each of salt and pepper.

Place the turkey in the preheated roaster and cook at the highest temperature for 30 minutes.

Without opening the lid, turn down the temperature to 325 degrees Fahrenheit and roast until the turkey tests done (at least 165 degrees Fahrenheit in the thickest part of the thigh).

The exact timing will depend on whether the turkey is stuffed or unstuffed and how large the turkey is. Plan for about 15 minutes per pound for an unstuffed turkey.

Prepare the turkey:

Boneless Turkey Breast stuffed with sausage dressing.  Perfect for a smaller Thankgsving table!  All the flavor, half the work!

Turkey Roulade with Sausage Stuffing

Italian Sausage (or your favoriate sausage)

onion, small chopped

celery, small chopped

carrots, small chopped

turkey breast

In large skillet brown sausage breaking apart with a wooden spoon. ( Small crumbles are best for this recipe to make rolling easier.)  Drain any excess grease.

Add onion, celery and carrot.  Cook until tender.

Add 1/2 cup butter until melted.  Add cubed bread, chicken stock and poultry seasoning.  TASTE for seasoning.  More salt?  More poultry seasoning?  Remove from heat and set aside.

To make easy Stuffing

Preheat oven to 375 degrees.

Open up turkey breast and lay on a flat surface.  Pat dry with paper towels. Using a sharp knife on the largest part of the breast cut into it half way opening it up like a book. Sprinkle with salt and pepper

Spread half (or about 2 cups) of the stuffing onto the turkey breast.  (Save the remaining stuffing for a side dish.)  Press down firmly on the stuffing so it covers the entire breast up to one inch of the sides.

Beginning with the longest end roll the breast up tucking in the sides so the stuffing stays inside.  Tie with 6 pieces of baking string and one long one down the middle.  Brush with olive oil.  Bake on large sheet pan or a 9 x 14 baking dish.

Bake for 1 hour and 15 minutes.  Check with meat thermometer.  The roll is done when the internal temperature reaches 155 degrees.  Time may vary depending on the size of your turkey.

Remove, cover with foil and let rest for 10 minutes before slicing.

To assemble Turkey Roulade

Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream

Pecan pie

flour,

pack sweet shortcrust pastry

butter, softened

golden caster sugar

golden syrup

maple syrup

eggs, beaten

vanilla extract

pecan halves

whipped,

On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.

Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.

Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.

Ever wondered how to smoke a juicy turkey? This is the best smoked turkey recipe we've tried. Free up the oven and learn how to smoke turkey stuffed with fruit and aromatics for an amazing turkey dinner.&nbsp;

Best Smoked Turkey Recipe

turkey ((thawed))

garlic

apple ((quartered))

garlic powder

ground pepper

Remove the neck and giblets from the turkey, and pat the turkey dry.

Rub the minced garlic all over the turkey, then sprinkle the entire outside of the bird with seasoned salt.

Place the turkey in a large roasting pan or disposable aluminum pan.

Stuff the large cavity of the bird with the remaining ingredients.

Cover the turkey loosely with foil.

Prepare the smoker and heat to 250 degrees Fahrenheit. Place the turkey in the smoker and baste every 1-2 hours with turkey juices from the pan. 

Smoke until the internal temperature reaches 180 degrees Fahrenheit in the thickest part of the thigh.&nbsp;It’s good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit. This turkey was 13 pounds and took about 7-8 hours to get to temperature.&nbsp;

Remove the turkey from the smoker and allow it to sit, still covered with foil, for 10 minutes before slicing.

https://content.jwplatform.com/videos/OhTqNSFt.mp4

Ever wondered how to smoke a juicy turkey? This is the best smoked turkey recipe we’ve tried. Free up the oven and learn how to smoked turkey stuffed with fruit and aromatics for an amazing turkey dinner.

How to Smoke a Turkey

Turkey breast cooked in the sous vide is extra tender, juicy, and flavorful! In a few very simple, hands-off steps, you&#039;ll have fully cooked and delicious turkey breast for your next holiday or weeknight meal.

Sous Vide Turkey Breast with Crispy Skin

boneless skin-on turkey breast (4-5 pounds)

olive oil

salt and pepper

thyme

butter (or oil)

Set sous vide to 145° Fahrenheit.

Pat the turkey breasts dry with a paper towel then brush with olive oil and sprinkle with salt and black pepper.

Place turkey into a zip-top bag along with the thyme and garlic. Remove air from bag and place in the preheated sous vide bath, cook for 3 hours.

After 3 hours, heat butter or oil in a large skillet over medium heat, then remove turkey breasts from bag and place in skillet skin-side down. Quickly sear for a few minutes per side or until golden brown.

Herb roasted turkey breast and stuffing cook together for one easy and flavorful main dish in this Thanksgiving for two.

Roasted Turkey Breast with Stuffing

ounces. box stuffing mix (0.89)

water (0.00)

Tbsp butter, room temperature (0.40)

sage (0.10)

rosemary (0.10)

thyme (0.10)

salt (0.05)

2.5 lb. bone-in, skin on turkey breast (12.21)

Preheat the oven to 350ºF. Add the box of stuffing mix to a bowl, then pour in 1.5 cups warm water. Stir and let the stuffing sit to absorb the water as you prepare the turkey.

Combine the room temperature butter, sage, rosemary, thyme, and salt in a small bowl.

Pat the turkey breast dry, then spread the herb butter mixture all over the surface.

Transfer the stuffing to the bottom of an 8x8-inch casserole dish and place the turkey breast on top. The turkey should cover nearly all of the stuffing. If there is a lot of stuffing exposed, use foil to cover the stuffing mix to prevent it from browning too much during the hour and a half in the oven.

Transfer the turkey and stuffing to the oven (upper rack) and roast for about 1.5 hours, or until the internal temperature of the turkey breast reaches 165ºF.

After roasting, let the turkey and stuffing rest for 10-15 minutes before slicing and serving. The stuffing under the turkey will have absorbed quite a bit of moisture from the turkey, while the stuffing on the edges will be quite crunchy. Simply stir the stuffing together and let it sit for about five minutes to rehydrate the drier pieces before serving.

This mushroom gravy is the ultimate recipe of the classic gravy! It&#x27;s surprisingly delicious and really easy to make. Perfect over mashed potatoes, steak, hamburger or salisbury steak, or meatloaf. Easy to make gluten free or paleo, too.

Mushroom Gravy

butter (see Notes)

mushrooms (sliced)

sea salt (to taste)

all-purpose flour (see Notes)

beef stock (or vegetable stock)

thyme (to taste, optional)

Heat the butter over medium heat in a saucepan until it foams.

Stir in the mushrooms and season with salt.

Simmer until the liquid evaporates, this will take about 20 minutes.

Stir in the flour, cooking and stirring for about 5 minutes then add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with plenty of fresh cracked black pepper.

Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

Stir in fresh thyme leaves to taste, optional. Serve.

https://embed.mediavine.com/videos/iqBRZOB7R

This mushroom gravy is such a classic recipe! With easy paleo and gluten free options, this delicious gravy recipe is perfect over protein, mashed potatoes, and so much more!

Mushroom Gravy Widescreen.mp4

Brioche rolls have a tender crumb and rich buttery flavor making these homemade dinner rolls a delicious addition to your family table.

Brioche Dinner Rolls

milk

instant yeast

TBSP sugar

flour

Warm 1 cup milk to between 105º - 110º....

Warm 1 cup milk to between 105º - 110º. On a stovetop, it should simmer around the edges, but do not boil. In the microwave, use half power and stir every 30 seconds until its warm but not hot. Add 2 1/4 tsp yeast and allow to proof 5 minutes.

Melt 1/3 cup butter and allow to cool.

In the bowl of a stand mixer combine...

In the bowl of a stand mixer combine 2 large eggs, 3/4 tsp salt, and 2 TBSP sugar. Beat together. Add melted, cooled butter, milk and yeast mixture, and 4 cups of flour. With the dough hook attachment mix on low to combine, stopping to scrape down the edges of the bowl.

Add the remaining 1/2 cup flour a couple...

Add the remaining 1/2 cup flour a couple tablespoons at a time with the mixer running on low. You may not need all of the remaining flour. When the dough no longer sticks to the side of the bowl you've added enough flour.

Lock the head of the mixer in place...

Lock the head of the mixer in place and knead on low/stir setting for 7 - 10 minutes.

Shape dough into a ball, lightly oil, and...

Shape dough into a ball, lightly oil, and allow to rise in a warm location until doubled in size. Approximately 1 - 2 hours, depending on ambient temperature.

Punch down the dough and shape into 18...

Punch down the dough and shape into 18 dinner rolls. Allow rolls to rise a second time on a buttered sheet pan until doubled in size, approximately 30 - 60 minutes. For individual rolls, place them about 1" - 2" apart. For pull apart rolls place them about 3/4" - 1" apart.

While the rolls are rising preheat oven to...

While the rolls are rising preheat oven to 375ºF. Bake rolls 20 - 25 minutes, until golden brown on top.

Serve warm from the oven. Store at room...

Serve warm from the oven. Store at room temperature for 2 - 3 days. For longer storage, freeze.

A classic gravy recipe that is foolproof. It requires only 3 ingredients. Use this technique to make gravy with turkey, chicken, beef or veggies!

Gravy - A Foolproof Recipe

all purpose flour

chicken broth

cracked pepper and kosher salt

Reserve the 2 tablespoons of fat in your roasting pan. Place roasting pan on the stove. Heat fat over medium heat.  Sprinkle flour over the top and whisk until smooth, cook 1 -2 minutes. Be sure to scrape up any of the brown bits on the bottom of the pan.

Slowly whisk in chicken broth. Reduce heat and simmer for 10-15 minutes or until thickened, whisking occasionally. Gravy should coat the back of a spoon. Season to taste with salt and pepper.

Serve.

One of the most popular Prime Rib Rub recipes online! Our prime rib rub is loaded with garlic, herbs and flavor. This dry prime rib rub has received countless 5-star reviews over the last 5+ years.

The Best Prime Rib Rub

Salt

Tbsp Dried Thyme

Tbsp Dried Rosemary

Tbsp Black Pepper

Tbsp Onion Powder

Tbsp Garlic Powder

Melt-In-Your-Mouth Garlic Prime Rib Recipe

Combine all the ingredients in a bowl and apply before cooking using your preferred prime rib cooking method.

An entire Thanksgiving Dinner (turkey breast, gravy, candied sweet potatoes, dressing, and Parmesan Brussels sprouts) all made on two sheet pans.

Thanksgiving Dinner

(6-7 pounds) WHOLE skin-on, bone-in turkey breast

EACH:

pepper

unsalted butter

unsalted butter (separated)

celery (diced)

flat-leaf parsley (diced)

poultry herb seasoning mix (next to fresh-cut herbs

Brussels sprouts (halved)

Parmesan cheese

medium sweet potatoes (~ 1 and 3/4ths pound)

butter (softened to room temperature (not melted))

light brown sugar (lightly packed)

cinnamon

pecans

marshmallows (separated)

Dinner Rolls + Butter

Gravy (for serving (either packaged

(or homemade) cranberry sauce

NOTE: Before starting, read through this entire recipe. It will help with timing and flow. Essentially, you&#039;ll be making the dressing and turkey first because that cooks for 30 minutes alone. While that is cooking you can prepare the second sheet pan (the Brussels sprouts and sweet potatoes) so it&#039;s ready to go in with the first sheet pan and cook for another ~30 minutes.

Preheat the oven to 250 degrees F. Cube the bread and put it on a tray in one even layer. Bake for 20 minutes, remove, and set aside. (Start microwaving sweet potatoes as you start this prep; see instruction #2 under PAN TWO: Brussels and Sweet Potatoes).

Position the oven racks to the upper and lower thirds of the oven and preheat to 375 degrees F. Line both sheet pans with parchment paper (for much-easier cleanup). Use foil to make a &quot;bed&quot; for the dressing -- fold it up so it&#039;s like a separate pan on the sheet pan.

On one side of the first sheet pan, place down the "foil bed" for the dressing. In a very large bowl, add the egg and whisk it until smooth.&nbsp;

Melt 4 tablespoons butter in a large nonstick skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken broth, parsley, rosemary, sage, thyme, 3/4 teaspoon salt, 1/4 teaspoon cracked pepper and bring to a simmer. Turn off the heat and set aside.

Add the dried bread cubes to the egg mixture in the large bowl and toss. Add in the celery-onion mixture, tossing gently to combine. Pour this dressing mixture into the prepared foil tray. Cut the remaining 2 tablespoons of butter into small pieces and place evenly all over the dressing. Cover the dressing with foil.

Check the post for directions on properly thawing the turkey breast and removing the two breasts from the bone. Do not remove the skin. Wash and pat the breasts dry. Add salt (don&#039;t add any more salt if you&#039;ve done a dry brine) and pepper to both breasts -- make sure to get it above and below the skin. Melt the butter and mix it with all of the seasonings (again, eliminate salt if you&#039;ve done a brine) until you have a thick mixture. Rub this mixture generously over the breasts, especially under the skin. Rub it on top of the skin as well and then pull the skin to completely cover (as much as possible) the meat. Place these two prepared breasts on one half of the lined sheet pan. See cooking directions under &quot;cooking the two pans.&quot;

PAN ONE: Dressing and Turkey

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The Best Prime Rib Rub

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