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Cooking Notes
Mike
I just read Ms Monroe's handwritten recipe online. She writes "add butter" if cooked "outside" the bird.
MCVK
I love dried cranberries in my dressing, but if you go with raisins, use golden ones (soaked in boiling water for five minutes) for a much lighter taste than the dark ones.
Ted Lee
A 10-inch skillet is certainly suitable, and the baking time won’t change but check after a half-hour or 40 minutes to make sure the bottom isn’t browning too quickly. Such a skillet will only hold about 6 - 8 cups of the stuffing/dressing mixture; and this recipe yields 20 cups. It is designed to stuff a large turkey and then have extra to bake alongside (as dressing).
Margaux Laskey, Staff Editor
I just added the baking instructions into the last step. Happy cooking!
Jeremy
I have not made this recipe but I would think if you added the meat with the pan drippings that would create a lot of moisture. I think you are also safe in adding some stock or even a little water if the mixture is to dry. Sometimes when I am baking the dressing I will baste the dressing directly from the turkey drippings, no one has complained yet.
Dizzy Ramone
I make a similar one only use Italian sausage rather than beef, i use cranberries (dried) its vrry tastey!
Leslie
The recipe calls for soaking the bread in water. To add more flavor, I use the liquid from boiling the livers. Just add a sufficient amount to make the stuffing moist to your liking.
Don
I note that the picture has it apparently baked in an iron skillet (one of my favorite things to work with) -- is this an option and if so what size skillet and what if any change in the bake time.
Sue
She soaks the bread in cold water for 15 minutes and then shreds it. I can't imagine that adds much flavor, but it does provide the necessary moisture.
Matt Lee
Sure, why not?! seems like an even trade as long as weight/volume are equivalent
Jody
Easily one of the greatest stuffing/dressing recipes I’ve ever made, or had. Made it exactly as written except I had to sub butcher bacon for liver bc my partner is anti-liver. But I will be making a batch this week with liver. Because liver is delectable. Sorry, sweetie.
Ron Saunders
I’ve made this but haven’t actually baked it yet - the problem being after tasting for seasoning I may not have any left to bake. I made it on a lark just because it was Marilyn’s but it’s delicious!
FSWA
I do dried cranberries, raw cashews, and sauteed mushrooms.
Key
I use sage sausage. And light mix of raisins. Been making several years. Family favorite.
Jen
I wrote an article in this for taste of home December 2018. It needs eggs to bind it together better. But it has good taste :)
Pat
I used slivered almonds and a bag of stuffing mix instead of walnuts the sourdough because that’s what I had in the pantry. Baked the dressing in a muffin pan covered with foil for the first 15 minutes then removed it to let the tops get a little crispy. My guests loved the sweet cranberries with all that savory goodness!
Phyllis Schlesinger
Wondering about those bay leaves. Do you remove them at some point?
Eileen
Maybe crush them up while they're dry, removing the stems? Just a guess.
I'm going to make this stuffing/dressing for thanksgiving this year. I'll let uz know how mine turns out. I see it makes a lot, which is great for my crew and my sisters crew together equal a LOT of us!
Dizzy Ramone
I make a similar one only use Italian sausage rather than beef, i use cranberries (dried) its vrry tastey!
Marion
Any thoughts on dried cranberries instead of raisins? This recipes is intriguing, I think I'm going to give it a try.
MCVK
I love dried cranberries in my dressing, but if you go with raisins, use golden ones (soaked in boiling water for five minutes) for a much lighter taste than the dark ones.
Matt Lee
Sure, why not?! seems like an even trade as long as weight/volume are equivalent
trudy
I substitute dried cranberries for raisins in a lot of things. Try them in of all things egg salad.
Joan
No liquid at all? if somone tries this, please give a review. I'm intereted, but a bit hesitant to try the recipe.
Mike
I just read Ms Monroe's handwritten recipe online. She writes "add butter" if cooked "outside" the bird.
Jeremy
I have not made this recipe but I would think if you added the meat with the pan drippings that would create a lot of moisture. I think you are also safe in adding some stock or even a little water if the mixture is to dry. Sometimes when I am baking the dressing I will baste the dressing directly from the turkey drippings, no one has complained yet.
Sue
She soaks the bread in cold water for 15 minutes and then shreds it. I can't imagine that adds much flavor, but it does provide the necessary moisture.
Don
I note that the picture has it apparently baked in an iron skillet (one of my favorite things to work with) -- is this an option and if so what size skillet and what if any change in the bake time.
Ted Lee
A 10-inch skillet is certainly suitable, and the baking time won’t change but check after a half-hour or 40 minutes to make sure the bottom isn’t browning too quickly. Such a skillet will only hold about 6 - 8 cups of the stuffing/dressing mixture; and this recipe yields 20 cups. It is designed to stuff a large turkey and then have extra to bake alongside (as dressing).
bill H.
How long should you cook this stuffing, and at what temperature?
Margaux Laskey, Staff Editor
I just added the baking instructions into the last step. Happy cooking!
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