Best 20 Turkey Dressing Recipes

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Thanksgiving is incomplete without a perfectly cooked turkey and its best friend - dressing. However, finding the best turkey dressing recipe can be daunting, given the vast options available. Fear not, turkey lovers! This article is here to guide you through the delicious world of turkey dressing goodness. Whether you prefer a classic stuffing recipe or a more adventurous one, we have got you covered. From traditional Southern cornbread dressing to herbed bread dressing and gluten-free variations, let us take you on a culinary adventure that will make your Thanksgiving table the envy of all. So, put on your aprons, preheat your ovens, and get ready to discover the ultimate turkey dressing recipe that will make your taste buds dance with joy.

Here are our top 20 tried and tested recipes!

TURKEY WITH CORNBREAD DRESSING



Turkey with Cornbread Dressing image

Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 10 servings.

Number Of Ingredients 11

2 cups chopped celery
1 cup chopped onion
1/2 cup butter
6 cups cubed day-old cornbread
2 cups fresh bread crumbs
1 tablespoon dried sage
1 tablespoon poultry seasoning
1/2 cup egg substitute
1 cup chicken broth
1 turkey (10 to 12 pounds)
Melted butter

Steps:

  • In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.

Nutrition Facts : Calories 663 calories, Fat 25g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 845mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 72g protein.

GRILLED TURKEY BURGERS WITH CRANBERRY HORSERADISH DRESSING



Grilled Turkey Burgers with Cranberry Horseradish Dressing image

This is my favorite recipe! We had these at my niece's birthday party, and it was a hit. They are the moistest turkey burgers you will ever have. I usually make a double batch and form into patties and then freeze them. Pull them out when you are ready to grill! Delicious and moist! Best burgers ever!

Provided by juersey

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 35m

Yield 8

Number Of Ingredients 14

1 (14.5 ounce) can whole berry cranberry sauce
2 tablespoons prepared horseradish
3 tablespoons lemon juice, or to taste
1 pinch ground cumin
salt and black pepper to taste
1 egg
½ cup minced celery
½ cup minced onion
1 ½ pounds ground turkey
1 tablespoon chopped fresh thyme
1 tablespoon poultry seasoning
1 tablespoon chopped fresh parsley
1 cup dry bread crumbs
8 hamburger buns, split

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the cranberry sauce, horseradish, lemon juice, and cumin together in a bowl. Season to taste with salt and pepper, and set aside.
  • Mix the egg, celery, and onion in a bowl with your hand until the egg is smooth. Add the turkey, thyme, poultry seasoning, parsley, and bread crumbs; mix until evenly combined. Form the turkey mixture into 8 patties.
  • Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place onto the hamburger buns, and top with cranberry sauce to serve.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 53 g, Cholesterol 86.1 mg, Fat 10.1 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 2.5 g, Sodium 426.3 mg, Sugar 14.4 g

TURKEY AND DRESSING BAKE



Turkey and Dressing Bake image

Folks will be amazed that four ingredients can produce such a delicious dinner. You certain to rely on this standby for years to come! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5

4 cups leftover cooked stuffing
2 tablespoons minced fresh parsley
1-1/2 cups cubed cooked turkey
2/3 cup condensed cream of chicken soup, undiluted
3 tablespoons water

Steps:

  • In a large bowl, combine stuffing and parsley. Transfer to a greased 8-in. square baking dish. Top with turkey. Combine soup and water; spoon over top., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 484 calories, Fat 22g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1414mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 6g fiber), Protein 23g protein.

HOT TURKEY AND DRESSING SANDWICHES



Hot Turkey and Dressing Sandwiches image

Make and share this Hot Turkey and Dressing Sandwiches recipe from Food.com.

Provided by JenniferK2

Categories     Lunch/Snacks

Time 8h

Yield 8 serving(s)

Number Of Ingredients 6

1/4 cup onion, chopped
1/2 cup butter
20 ounces cream of mushroom soup
2 cups chicken broth
2 cups stuffing cubes
1 1/2 lbs turkey, cooked and cut up

Steps:

  • Saute onions in butter.
  • Add soup and broth and stuffing; stir over medium heat a few minutes.
  • Stir in turkey.
  • Put in crock pot and cook on low 8 hours.
  • Serve on buns.

HERBED TURKEY AND DRESSING



Herbed Turkey and Dressing image

Whenever I serve this succulent golden turkey and delectable dressing, guests fill their plates and I'm buried in compliments. This recipe always makes a holiday dinner one to remember. It's well worth the time. -Marilyn Clay, Palatine, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h55m

Yield 14-16 servings (18 cups dressing).

Number Of Ingredients 28

BASTING SAUCE:
2-1/4 cups chicken broth
1/2 cup butter, cubed
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon each dried marjoram, rubbed sage and dried rosemary, crushed
1/4 cup minced fresh parsley
2 tablespoons minced chives
DRESSING:
1 loaf (1 pound) sliced bread
1 pound bulk pork sausage
1/2 cup butter, cubed
4 cups thinly sliced celery
3 cups thinly sliced carrots
1/2 pound fresh mushrooms, chopped
1/2 pound cubed fully cooked ham
2 cups green onions
2 cups chopped pecans
1 large tart apple, chopped
1 cup chopped dried apricots
1 tablespoon rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup egg substitute
1 turkey (16 to 18 pounds)
1 cup chicken broth

Steps:

  • In a small saucepan, combine the broth, butter and salt; bring to a boil. Add herbs; set aside. , Toast bread; cut into 1/2-in. cubes. Place in a bowl. In a skillet, cook sausage over medium heat until no longer pink; remove with slotted spoon and add to bread. Add butter to drippings; saute the celery, carrots, mushrooms, ham and onions for 15 minutes. , Add to bread mixture; stir in the nuts, fruit and seasonings. Add egg substitute and 3/4 cup basting sauce; mix lightly. , Stuff turkey with about 8 cups dressing. Skewer openings; tie drumsticks together. Place on rack in roasting pan. Baste with some of remaining basting sauce. , Bake, uncovered, at 325° for 5 to 5-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. , Add broth to remaining dressing; toss to coat. Place in a greased 2-1/2-qt. baking dish; refrigerate. Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 1 hour; uncover and bake 10 minutes.

Nutrition Facts :

TURKEY AND DRESSING CASSEROLE



Turkey and Dressing Casserole image

This custard-style dressing is filled with turkey cubes, bread crumbs and plenty of seasoning. It is soothing on a chilly day.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 18

1 celery rib, chopped
1/4 cup chopped onion
2 tablespoons butter
1 cup coarsely crumbled cornbread
1 cup cubed day-old bread
2 tablespoons chicken or turkey broth
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
Dash pepper
GRAVY:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chicken or turkey broth
1/4 cup milk
1 egg, lightly beaten
1-1/2 cups cubed cooked turkey
Dry bread crumbs, optional

Steps:

  • In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl. Stir in the cornbread, bread cubes, broth and seasonings. Transfer to a greased 1-qt. baking dish., For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350° for 25-30 minutes or until heated through., Or cover casserole and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until bubbly and heated through.

Nutrition Facts : Calories 385 calories, Fat 23g fat (12g saturated fat), Cholesterol 141mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

TURKEY CLUB SALAD WITH AVOCADO DRESSING



Turkey Club Salad with Avocado Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

12 slices microwave ready sliced bacon (recommended: Ready Crisp bacon)
3 hearts romaine lettuce
2 cups pea shoots, radish spouts or bean spouts
3 plum tomatoes, sliced
1/2 medium red onion, chopped
Salt and pepper
1 1/2 pounds rotisserie turkey breast or thick sliced deli roast turkey breast
2 ripe Hass avocados
1 lemon, zested and juiced
1 clove garlic
1 teaspoon salt
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 teaspoons hot sauce (recommended: Tabasco sauce), eyeball it

Steps:

  • Crisp the bacon in microwave according to package directions. Remove from microwave and chop. Of course, any bacon or turkey bacon which you have on hand may be substituted. These pre-rendered bacon products simply allow you to keep more heat out of the kitchen by giving you the option of a low-maintenance microwave preparation.
  • Chop romaine lettuce and arrange on large platter. Arrange a bed of pea shoots or sprouts on top of the lettuce then arrange the tomatoes and chopped red onion on top of that. Season the salad vegetables with salt and pepper, to your taste. Scatter chopped bacon onto salad.
  • Remove the rotisserie turkey from the bone with a sharp carving knife. Slice the rotisserie breast meat on an angle into strips. For thick cut turkey from the deli, julienne the meat into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.
  • Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh with a spoon into your food processor bowl. Add the zest and juice of 1 lemon to the food processor. Chop garlic on your board and mash with 1 teaspoon salt to paste the garlic. Add garlic paste and the red wine vinegar to the food processor. Place lid on the food processor and turn it on. While the blade is spinning, stream in extra-virgin olive oil and add hot sauce. Stop processor, taste dressing and adjust seasonings. Pour dressing back and forth over the platter evenly when you are ready to serve this simple and so-cool salad meal.

BREAD, APPLE, RAISIN DRESSING FOR TURKEY



Bread, Apple, Raisin Dressing for Turkey image

Make and share this Bread, Apple, Raisin Dressing for Turkey recipe from Food.com.

Provided by Lavender Lynn

Categories     Apple

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 11

1/4 cup butter
1 cup onion, chopped
1 cup celery, chopped
1/2 cup raisins
4 cups apples, cored, pared, and chopped
6 cups fresh bread cubes
1 tablespoon salt
1 teaspoon poultry seasoning
1 cup chicken stock
1 tablespoon parsley
3 eggs, beaten

Steps:

  • Melt the butter in a large skillet. Saute onions and celery until tender.
  • Combine the remaining ingredients in a large bowl and add the celery and onion.
  • Toss lightly with a fork until well mixed.
  • Put dressing in a covered greased baking pan.
  • Bake for 1 hour @ 350°F for 1 hour.

Nutrition Facts : Calories 183.7, Fat 7.2, SaturatedFat 3.6, Cholesterol 76.4, Sodium 938.8, Carbohydrate 26.3, Fiber 2.4, Sugar 11.8, Protein 4.7

TURKEY CLUB PASTA SALAD WITH LEMON-BASIL DRESSING



Turkey Club Pasta Salad with Lemon-Basil Dressing image

For a quick meal, try this contemporary salad version of the classic sandwich.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 6

Number Of Ingredients 10

1 package (7 ounces) small pasta shells
1 1/2 cups fully cooked smoked turkey, cut into 1x1/4-inch strips
1 1/2 cups shredded lettuce
1 cup shredded Swiss cheese (4 ounces)
1 large tomato, chopped (1 cup)
6 slices bacon, crisply cooked and crumbled
3/4 cup mayonnaise or salad dressing
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon grated lemon peel
1 teaspoon lemon juice

Steps:

  • Mix all ingredients for Lemon-Basil Dressing.
  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Mix pasta, dressing and remaining ingredients in large bowl. Cover and refrigerate 1 to 2 hours to blend flavors.

Nutrition Facts : Calories 490, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 1 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg

TURKEY PITA WITH CABBAGE, CUCUMBERS AND TAHINI DRESSING



Turkey Pita With Cabbage, Cucumbers and Tahini Dressing image

This shawarma-like pulled turkey sandwich, using Thanksgiving leftovers, is a great alternative to the mayo-and-cranberry-sauce fallback. Or it can be made any time of year with roast turkey, chicken or lamb.

Provided by David Tanis

Categories     sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 cups very thinly sliced red cabbage
1 medium carrot, peeled and grated
Salt and pepper
2 tablespoons pomegranate molasses, or 2 tablespoons lime juice plus 1 teaspoon sugar
1 teaspoon grated garlic
1 cup peeled diced cucumber
2 tablespoons chopped mint
2 tablespoons tahini
2 tablespoons lemon juice
Pinch of cayenne
1 cup plain yogurt (do not use Greek-style yogurt)
2 tablespoons olive oil
3 cups shredded cooked dark meat turkey, or a mixture of dark and white meat
1/2 teaspoon ground toasted cumin
1/2 teaspoon ground toasted coriander
Pinch of crushed red pepper flakes
4 large pita breads
A few radishes, thinly sliced (optional)

Steps:

  • Put cabbage and carrot in a bowl, season with salt and pepper, then toss with pomegranate molasses and 1/2 teaspoon garlic and set aside. Put cucumber in a separate bowl and season with salt and chopped mint.
  • Make the tahini dressing: In a small bowl, stir together tahini, lemon juice, remaining 1/2 teaspoon garlic and cayenne. Whisk in yogurt and season with salt and pepper.
  • Put olive oil in a cast-iron skillet over medium-high heat. Add turkey and let sizzle. Season with salt, pepper, cumin, coriander and red pepper flakes. Stir-fry for 1 minute and turn off heat.
  • Warm pitas briefly in a toaster oven and cut in half to make 8 pockets. Spoon some warm turkey into each pita, then a spoonful of cabbage, a bit of cucumber, some sliced radish, if using, and a large dollop of tahini dressing. Serve 2 filled pockets per person.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 820 milligrams, Sugar 14 grams, TransFat 0 grams

SLOW-COOKER TURKEY AND DRESSING SANDWICHES



Slow-Cooker Turkey and Dressing Sandwiches image

Bring all the great flavors of Thanksgiving dinner to a satisfying sandwich!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 9h10m

Yield 16

Number Of Ingredients 7

2 boneless skinless turkey thighs, cut into 1-inch cubes
1 medium onion, chopped ( 1/2 cup)
1 medium stalk celery, chopped ( 1/2 cup)
1 medium carrot, chopped ( 1/2 cup)
1 package (14 ounces) sage-and-onion stuffing mix
2 cups Progresso™ chicken broth (from 32-ounce carton)
16 hamburger buns, buttered if desired

Steps:

  • Toss all ingredients except buns in 3 1/2- to 4-quart slow cooker.
  • Cover and cook on low heat setting 8 to 9 hours.
  • To serve, scoop about 1/2 cup turkey mixture into each bun.

Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 790 mg

HERITAGE TURKEY WITH OYSTER DRESSING



Heritage Turkey with Oyster Dressing image

This moist and flavorful heritage turkey is a family favorite of Hot and Hot Fish Club chef Chris Hastings. Serve with his Giblet Gravy, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

1 (14-pound) turkey, giblets and wings (second joint and tip only) removed and reserved for Chris Hastings's Turkey Stock
4 teaspoons coarse salt
4 teaspoons freshly ground black pepper
Oyster Dressing
3 tablespoons olive oil
3 large onions, cut into 2-inch-thick slices
6 sprigs fresh thyme
3 sprigs fresh sage

Steps:

  • Rinse turkey inside and out. Place paper towel in turkey and wrap turkey in paper towels; let stand at room temperature for 2 hours.
  • Preheat oven to 425 degrees.
  • Unwrap turkey and remove paper towels from cavity. Season cavities with 2 teaspoons salt and 2 teaspoons pepper. Stuff cavities with oyster dressing; using kitchen twine, truss turkey to enclose. Spoon remaining stuffing into a shallow baking dish. Preheat oven to 325 degrees. Bake covered, 35 to 40 minutes.
  • Rub outside of turkey with olive oil and season with remaining 2 teaspoons salt and 2 teaspoons pepper.
  • Place onions in the bottom of a roasting pan along with thyme and sage. Set stuffed turkey on top of onions and transfer roasting pan to oven. Roast for 30 minutes. Decrease oven temperature to 300 degrees and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh reaches 150 degrees, about 2 1/2 hours more.
  • Remove turkey from oven and let stand 30 minutes; transfer to a platter. Squeeze any juices from onions into roasting pan; discard onions and herbs. Reserve roasting pan and drippings for gravy; carve turkey and serve.

TURKEY-MIXED GREENS SALAD WITH STRAWBERRIES, KIWI AND CASHEWS IN HONEY-SESAME DRESSING



Turkey-Mixed Greens Salad with Strawberries, Kiwi and Cashews in Honey-Sesame Dressing image

Provided by Robin Miller : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 (1 1/2-pound) reserved cooked turkey tenderloin, sliced
4 cups mixed greens
1 cup sliced strawberries
2 sliced kiwi
1/2 cup dry-roasted, salted cashews
1/2 cup reduced-sodium chicken broth
2 tablespoons honey
2 teaspoons sesame oil
2 teaspoons honey mustard
Salt and ground black pepper

Steps:

  • Cut turkey into bite-size pieces and set aside.
  • Arrange the mixed greens on salad plates or large serving platter. Top with turkey, strawberries, kiwi, and cashews.
  • In a small bowl, whisk together broth, honey, sesame oil, and honey mustard. Season to taste with salt and black pepper. Pour mixture over turkey and spinach salad.

VERY OLD FASHIONED GIBLET DRESSING (FOR TURKEY)



Very Old Fashioned Giblet Dressing (for Turkey) image

This is the way my grandmother and my mother made dressing for Thanksgiving and Christmas. There are certainly more "fashionable" ways to make it these days. But nothing reminds me of home and family more than the taste of my traditional dressing with the meal.

Provided by Linda Hoover

Categories     Side Casseroles

Time 3h

Number Of Ingredients 24

CROUTONS
2 loaves of plain white bread (you can make your own but it really wont matter)
1 c butter
1 tsp poultry seasoning
1 tsp salt
1/2 tsp black pepper
1 tsp celery seed
1/4 c dry parsley (or fresh chopped)
1/4 c dry minced onions (or fresh)
1 tsp worcestershire sauce
1 Tbsp fresh minced garlic (this is optional!)
GIBLETS AND JUICE
1 turkey neck and all the giblets from the turkey; heart, stomach, neck and liver
4 c water or no salt chicken/turkey broth
1/4 c dry parsley
1/4 c dry minced onions
1 tsp salt
1 tsp poultry seasoning
1/2 tsp black pepper
VEGETABLES AND FINISHING
3/4 c carrots, chopped (or more to taste)
1 c celery, chopped (or more to taste)
1 c onion, chopped (or more to taste)
optional olive oil or melted butter

Steps:

  • 1. CROUTONS: I make these the day before so that I am not sweating my time in the kitchen.
  • 2. Cut bread slices into bite size pieces. Place in 2 9x13 cake pans ( you will need to toss these several times so its easier to not overcrowd them).
  • 3. Melt butter and all the rest of the Crouton ingredients in a sauce pan. I get it warm then turn off the heat while I finish cutting bread.
  • 4. Pour the melted butter mix over the bread in each pan. Toss throughly so that the butter mix is distributed over the whole pan of bread. If the bread is still dry you can drizzle a little olive oil over it to extend the butter.
  • 5. Bake at 300 for about 1 hour, tossing the croutons every 20 min for even drying and browning. These should come out very toasty and tasty!
  • 6. GIBLETS AND JUICE: I start this as soon as the turkey goes into the oven.
  • 7. Put the CROUTONS into a large lasagna pan (mine is 11x15)
  • 8. Dump everything in a saucepan, make sure that the neck and giblets are covered in liquid. Boil for 20 min. Turn off heat and let set until cool to the touch.
  • 9. Reserve the liquid. Remove neck and giblets. Take all the meat off the neck and put into the CROUTONS.
  • 10. I used to mince all the giblets but now I take the easy way out. Throw the heart, stomach and liver into a food processor and whir till small chunks or pasty (your taste). Dump this into the CROUTONS.
  • 11. Dump chopped vegetables into the CROUTONS. Toss, stir, mix up ... you know what I mean. Add the reserved giblet/neck broth to this until it is moist. If you have used all the broth and the croutons are not moist enough you can either add olive oil chicken/turkey broth or melt a stick of butter and use that.
  • 12. Bake for an hour at 325 (with the turkey) or 30-40 min at 400, you want the vegetables to be tender and the croutons to be semi-dry.

GIBLET GRAVY FOR HERITAGE TURKEY WITH OYSTER DRESSING



Giblet Gravy for Heritage Turkey with Oyster Dressing image

Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Yield Makes 3 cups

Number Of Ingredients 7

Roasting pan with turkey drippings (from Heritage Turkey with Oyster Dressing)
2 tablespoons all-purpose flour
1 teaspoon freshly chopped thyme
1 cup finely chopped cooked turkey giblets (from Chris Hastings's Turkey Stock)
1 turkey liver, finely chopped
2 1/2 cups warm Chris Hastings's Turkey Stock
Coarse salt and freshly ground black pepper

Steps:

  • Set roasting pan across two burners over medium heat. When drippings begin to simmer, whisk in flour and cook, whisking, for 3 minutes. Add thyme, giblets, and liver, and stir to combine.
  • Add 1/2 cup stock and whisk until smooth. Bring to a simmer. Continue adding stock, 1/2 cup at a time, whisking, until all the stock has been added. Season with salt and pepper. Keep warm until ready to use.

TURKEY PINTO BEAN SALAD WITH SOUTHERN MOLASSES DRESSING



Turkey Pinto Bean Salad with Southern Molasses Dressing image

This salad is a welcome alternative to the usual post-Thanksgiving fare. It's a tasty main dish loaded with good-for-you protein.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup oil-packed sun-dried tomatoes
1 garlic clove, peeled and halved
1/2 cup molasses
3 tablespoons cider vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 cups cubed cooked turkey breast
2 cans (15 ounces each) pinto beans, rinsed and drained
1 medium green pepper, diced
2 celery ribs, diced
1 cup chopped sweet onion
1/4 cup minced fresh parsley
Lettuce leaves, optional

Steps:

  • Drain tomatoes, reserving 2 tablespoons oil. Place garlic and tomatoes in a food processor; cover and process until chopped. Add the molasses, vinegar, mustard, salt, pepper and reserved oil. Cover and process until smooth., In a large bowl, combine the turkey, beans, green pepper, celery, onion and parsley. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. If desired, serve with lettuce leaves.

Nutrition Facts : Calories 379 calories, Fat 7g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 49g carbohydrate (19g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges

TURKEY SALAD WITH PEAR DRESSING



Turkey Salad with Pear Dressing image

This salad is perfect for using up leftover turkey, chicken or deli meat. Anjou pears are such a great winter fruit. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 medium ripe pears, divided
SALAD:
8 cups fresh arugula or baby spinach
2 cups cubed cooked turkey
1/2 cup pomegranate seeds
1/4 cup chopped pecans, toasted
1/4 cup dried cranberries
2 green onions, sliced
Coarsely ground pepper

Steps:

  • For dressing, place the first five ingredients in a blender. Peel, halve and core one pear; add to blender. Cover and process until smooth., Peel, core and thinly slice remaining pear. Divide arugula among four plates; top with turkey, sliced pear, pomegranate seeds, pecans, cranberries and green onions. Drizzle with dressing; sprinkle with pepper. Serve immediately.

Nutrition Facts : Calories 364 calories, Fat 18g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 232mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic exchanges

JERK ROASTED TURKEY WITH CORNBREAD-ANDOUILLE DRESSING



Jerk Roasted Turkey with Cornbread-Andouille Dressing image

Provided by Food Network

Categories     main-dish

Time 4h25m

Yield 8 servings of turkey and 2 1/2 cups of dressing

Number Of Ingredients 16

2 cups store-bought jerk sauce
1 10- to 12-pound turkey, giblets removed
Salt and freshly ground black pepper, to taste
Cornbread-Andouille Dressing (recipe follows)
1 cup unsalted butter or margarine, at room temperature
2 tablespoons unsalted butter, margarine or olive oil
1 cup 1/4-inch-diced turkey andouille sausage or smoked ham
1/2 cup finely diced onion
1/4 cup finely diced celery, including some leaves
1/2 cup finely diced red or green bell pepper
1 1/2 cups stale homemade or store-bought cornbread, cut into 1-inch cubes
2 teaspoons poultry seasoning or Bell's Seasoning
1 teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried
Salt and freshly ground black pepper, to taste
1 large egg, slightly beaten
1 cup chicken stock or broth, as needed

Steps:

  • Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally.
  • Position the oven rack near the bottom of the oven and preheat to 350˚ F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep.
  • Lower the oven temperature to 325˚ F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165˚ F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving.
  • In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes.
  • In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg.
  • Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use.

TURKEY, BACON PASTA SALAD WITH LEMON BASIL DRESSING



Turkey, Bacon Pasta Salad With Lemon Basil Dressing image

Great pasta salad, you can substitute your favorite pasta dressing instead of the Lemon Basil. My adaptation of a recipe from Betty Crocker.

Provided by Sassy Cat

Categories     Lunch/Snacks

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup mayonnaise
2 tablespoons basil leaves, fresh, chopped or 1 teaspoon dried basil
1 teaspoon lemon, rind of, grated
1 teaspoon lemon juice
7 ounces pasta shells, small
6 slices bacon, cooked crisp, crumbled
1 1/2 cups turkey, smoked cut into strips
1 1/2 cups lettuce, shredded
1 cup cheese, shredded, your favorite kind
1 large tomatoes, chopped (1 Cup)

Steps:

  • Cook pasta as directed on package; omitting salt.
  • Rinse pasta in cold water; drain.
  • Mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing.
  • Add pasta, bacon (reserving 2 Tbl for topping), turkey, lettuce, cheese and tomato to dressing.
  • Mix well.
  • Cover and refrigerate 1-2 hours to blend flavors.
  • Sprinkle with reserved bacon.
  • Serve.

TURKEY WITH RYE DRESSING



Turkey With Rye Dressing image

My husband created the recipe for this tempting turkey and delectable dressing. It's a feast that seems like Thanksgiving whenever we enjoy it. He gets lots of recipe requests for this memorable main dish. -Joan Vernon, Riverton Utah

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 10-12 servings (11 cups stuffing).

Number Of Ingredients 18

1 pound day-old light rye bread, cubed
1/2 pound day-old dark rye bread, cubed
1-1/2 cups chopped onion
2 large tart apples, peeled and chopped
1 cup chopped celery
4 garlic cloves, minced
1/2 cup butter, cubed
3/4 cup chopped salted mixed nuts
2 tablespoons dried parsley flakes
2 teaspoons salt
2 teaspoons dried thyme
1-1/2 teaspoons rubbed sage
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 to 3-1/2 cups chicken broth
1 turkey (12 to 14 pounds)
2 tablespoons canola oil

Steps:

  • Toss bread cubes in a large bowl. In a skillet, saute the onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add the nuts, seasonings and enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil. , Bake at 325° for 4-1/2 to 5 hours or until a thermometer reads 185°, brushing with oil occasionally. Remove all stuffing.

Nutrition Facts :

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dressing.
  • Don't overstuff the turkey. This will prevent the dressing from cooking evenly.
  • Bake the dressing in a covered dish. This will help to keep it moist.
  • Let the dressing rest for 10 minutes before serving. This will allow the flavors to meld.
  • Serve the dressing with gravy. This will add extra flavor and moisture.

Conclusion:

Turkey dressing is a classic Thanksgiving dish that is enjoyed by people of all ages. With its savory flavor and comforting texture, it's the perfect addition to any holiday meal. Whether you're a seasoned cook or a novice in the kitchen, these recipes will help you create a delicious and memorable dressing that will be the star of your Thanksgiving table.

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