Clara's Thanksgiving Recipes - Part Two

Grandma Celeste Turkey Dressing

This was my mother's turkey dressing recipe. For as long as I can remember, dressing for me was a meatloaf type dish. Imagine my surprise when I first saw a “traditional” dressing! I have watched this recipe travel down and out of the family tree, from my family to yours!

Preheat oven to 400 degrees

1 large leek (white part one, reserve green for stock) slice medium thin

1 medium onion, coursely chopped

1 large celery stalk, leaves included. Peel and coarsely chop.

3 pounds ground chuck

1 pound ground pork

½ Tablespoon of sea salt

1 teaspoon coarse ground black pepper

4 large cloves fresh garlic, finely chopped

1 pound dry bread soaked in milk and squeeze well. Then add to meat

8 large eggs, slighly beaten

2 cups of Pecorino Romano cheese

Fresh Parsley leaves only (reserve stems for stock) one bunch flat leaf parsley

1 packet of bresh basil, julienne cut, leaves only

10 sage leaves or one packet, leaves only, julienne cut

½ tablespoon sea salt

1 teaspoon coarse grind black pepper

1 tablespoon poultry seasoning

1 pound Italian Artisan Bread or Old World Bread ½ inch slice, cut into large cubes. (place in bowl, toss with garlic olive oil (see recipe below). Add Parmesan cheese, place on baking sheet and toast in oven till golden and crisp. Cool and then add to stuffing mixture just before baking so they don't get soggy.

Procedure:

Measure and prepare all ingredients

Place ground beef and pork in large mixing bowl (large enough to accommodate all ingredients)

Add sea salt, black pepper, squeezed bread, garlic and mix well by hand

Add beaten eggs, mix

Add Pecorino Romano cheese, mix

Add parsely, basil, sage, poultry seasoning, remaining sea salt and black pepper, mix

NOTE: When ready to bake, add cooled toasted garlic bread cubes to meat mixture. Mix well to incorporate all ingredients, yet able to see toasted bread cubes.

To Bake:

Using a large baking pan, ½ size baking sheet pan or steam table size aluminum tray (doubled for stability.

Spray Tray with olive oil (Pam)

Form two parallel logs of the dressing mixture in pan

Add 3 or 4 cups of Turkey or Chicken stock to pan (use the turkey stock recipe from part one)

Cover with aluminum foil and place in 400 degree oven for 20 minutes

Remove foil, baste, add additional stock if needed, cover again with foil and rotate pan. Bake another 20 minutes.

Remove foil, baste and bake till dressing is beautifully roasted, 5 to 10 minutes. Remove from oven, cover with foil until you are ready to serve.

NOTE: I prepare my dressing the night before. After I have mixed all ingredients, I place my dressing in two large Ziploc bags overnight in the refridgerator to all the seasonings to blend together. Thanksgiving morning I bake my dressing and then the turkey.

Garlic and Olive Oil Recipe

This is the recipe for the bread cubes for the dressing. This recipe is good for the basis of a sauce, sauteing meat, a healthy topping for baked fish, or anything else you can dream up. I firmly believe no cook's kitchen should be without it! Let me know what uses you find for it.

5 large cloves of garlic

3 cups of olive oil

Food processor

Place peeled garlic cloves in processor, pulse till garlic is minced, with processor running. Slowly add three cups of olive oil till an emulsion is created. This will fit comfortably in a 32 oz container. Place in the fridge and use as needed.