Here we are able to share our favorite family recipes. Rather passed down to us or created by us ! If you have a dish that you'd like to contribute to our family page, please share it below :)
Next Level Dressing
(Submitted By Kimberly Person)
Hey Fam ! I kid you not, this is some of the best dressing you will ever make. My mother, Doris Person use to make it every year for Thanksgiving. I hate I didn't get the recipe from her before she passed. However, I have done pretty good over the years on tweaking it and making it taste extremely similar to hers. Give this one a try I guaranteed you won't be dissapointed. Enjoy !
Chicken Stock
Giblets from turkey or chicken (be sure to discard the liver and heart)
5 cups of water
½ tsp Thyme
½ tsp black pepper
½ tsp seasoning salt
½ tsp onion powder
½ tsp garlic powder
1 carrot cut in half
Combine all ingredients in a stock pot and let simmer for one hour. It will reduce to approximately three cups of stock.
Dressing Ingredients
1 tbsp dried Sage
1 tbsp poultry seasoning
1 tsp black pepper
2 tsp garlic powder
1 cup diced onion
1 cup diced bell pepper
1 cup diced celery
1 stick of unsalted butter
Additional ½ stick of unsalted butter
2 Eggs lightly beaten
2 to 2 ¼ cups turkey or chicken Broth (see recipe above)
½ lb. Italian turkey sausage (you can use sweet, mild, or spicy)
Kosher salt to taste
Directions
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In a large bowl, add your crumbled cornbread.
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Melt 1 stick butter in a large skillet over medium heat. Add the onion, bell pepper, and celery and sauté, stirring frequently, until soft and translucent. Add the sauteed vegetables to the crumbled cornbread.
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Pour in seasoning mix – dried sage, poultry seasoning, black pepper, and garlic powder.
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Pour in 2 cups of stock and stir. Your mixture should be moist but not soggy. You may or may not need to add up to another ¼ cup depending on your mixture.
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Chop the giblets from your stock into small pieces and add that to your dressing mixture. 6. Remove sausage from casing and cook in a sauté pan – make sure to break the sausage apart into small pieces as you are cooking it. Add the cooked sausage to your dressing mixture.
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Taste for seasoning. This is the time to add salt if you need it. Remember that you already have salt in your cornbread, stock, and the Italian sausage, TASTE FIRST before adding additional salt.
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Melt the remaining ½ stick of butter and add that to the dressing mixture.
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Add the eggs and stir well.
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Let this mixture sit for at least a ½ and hour to an hour (you can also make this a day ahead and refrigerate). This will allow the flavors to marry together.