I'll do what Anne does. That'll work fine, I'm sure. I know
everybody is up to their ears in tasks this time of year.
MERRY CHRISTMAS. HAPPY NEW YEAR, everybody. Have a blast!!!!

If Chatty has a special turkey dressing recipe, I'd like to hear it too...

My grandmother used to make a fabulous turkey dressing that included pork sausage... but I never got it and would probably be nervous experimenting to try to recreate this...

Meanwhile, I just make the stuff on the back of the Pepperidge Farm package and add in apples, onions, pecans, and celery...

I like my stuffing to come out with a texture to it, and hate when I get stuffing at restaurants that looks like "homogenous slop!"

Not that I really have an opinion on stuffing, mind you! (LOL)

That's a good one, Anne!

I am so sorry I am just seeing this thread probably too late for my dressing recipes, I have several...But here goes with my personal favorite anyway!

Ingredients:

1 package of chicken gizzards
1 package of chicken livers
2 cans of chicken bouillon broth (no MSG)
1 large sweet onion
6 stalks celery hearts
large loaf of cheap white bread
Can of poultry seasoning
1 egg
1 stick butter
Can cooking spray

Directions:

Boil chicken giblets in a largs pot for an hour until gizzards are soft & easy to cut. Set aside to cool. Save the water!

Toast the bread and set aside once torn into pieces.
Chop the celery and onions then carmalize in frypan in the
stick of butter once melted.
Add all butter, onion & celery into the toast.
Add the raw egg.
The giblets you set aside need to be cut up in very small
pieces and added to toast mixture.
Pour in the 2 cans of broth, add poultry seasoning to taste. I use about 3 tbls.
Now, with your hands, mix well together. If it seems too dry add some of the water you saved. But DO NOT make it all mushy.

Once well mixed, taste, and place in a 8 1/2x11 pan and cook for 1 & 1/2 hours at 350*F. or until a crust forms on top of the dressing.