One of my favorite parts about Thanksgiving is my grandma’s dressing. For years I have loved her dressing! Since hers has long since been my favorite, no one else’s compares. About 5 years ago, the Hubster found a Maple Butter Turkey recipe he wanted to try, so she came over and taught him how to clean and cook the turkey. Then, she taught him how to make “her” dressing, but with the Maple Butter drippings. Since then, we have been asked several times to bring the dressing to Thanksgiving dinner.
Maple-Butter Turkey and Dressing
- For the Turkey:
- 2 cups apple cider
- 1/3 cup maple syrup
- ¾ cup butter, cubed
- 2 TBSP minced fresh thyme or 2 tsp dried thyme
- 1 TBSP minced fresh sage or 2 tsp dried sage leaves
- 2 tsp dried marjoram
- 1 tsp salt
- 1 tsp pepper
- 1 turkey (14-16 pounds)
- For the Dressing:
- Bob’s Red Mill Gluten-Free Cornbread Mix, cooked and cooled
- 2 Loaves of Gluten-Free Honey Oat Bread (I use this recipe, just without the oats)
- 2 bunches of celery
- 1 large (or 2 small) white onions
- Drippings from the turkey
- Broth made from the neck & giblets
- Poultry Seasoning
- Black Pepper
- 1 Egg
- For the Turkey:
- For maple butter, in a small heavy saucepan, bring cider and syrup to a boil.
- Cook until reduced to ½ cup, about 20 minutes. Remove from the heat; stir in
- the butter, thyme, sage, marjoram, salt and pepper. Transfer to a bowl; cover
- and refrigerate until set.
- Put turkey in 18-22 quart roaster. With fingers, loosen skin over breast of turkey.
- Rub maple butter under the skin of the breast, and then over the whole turkey
- (making sure to get into the creases of the skin, and the back). Then take salt
- and rub it all over the turkey (probably a tablespoon over the whole turkey).
- Put leftover maple butter inside the turkey (where you would stuff the turkey)
- rubbing the inside with it as you put it in.
- Line the lid of the roaster with foil so that it is air tight and then cover the roaster
- with the lid and foil (folding the foil down around the edges of the roaster).
- Cook for 3-4 hours (12-16 lb turkey) on 275 degrees. DO NOT OPEN THE
- COVER UNTIL AT LEAST 3 HOURS have past.
- We make a broth from the giblets and neck and use the drippings (after putting
- some in with the turkey to keep it moist in the fridge) to make stuffing. It makes
- an excellent stuffing!
- For the Dressing:
- Cube and toast the cornbread. About 1inch cubes toast in oven on 200 until they feel crispy – but only slightly brown.
- Cube and toast bread. Make them about the size of sugar cubes, then toast in the oven on 200 until they feel crispy – but only slightly brown.
- Chop celery in the food processor.
- Chop onion in the food processor.
- Combine celery and onion in a 3-qt pot and cover with just enough water so it can simmer for 10 minutes or so.
- Put all ingredients (except sage and poultry seasoning) together in your largest mixing bowl.
- Add all the remaining drippings you saved from the turkey.
- Lightly stir so you don’t break up the bread, otherwise it will get mushy. Use a spatula, rather than a spoon. It helps keep you from stirring too hard and making it mushy.
- Add ladles of broth you made from the neck and giblets until it’s nice and moist – but not runny.
- Sprinkle the top with a light portion of Poultry seasoning (a light sprinkling over the whole top portion (in the bowl) will probably be just enough).
- Sprinkle about 1 tsp (to start) of ground sage over the top.
- Now pour the egg (already beaten) over the bread/celery/onion mixture.
- Lightly stir again being careful not to mush.
- Pour and spread dressing into a large pan (a roaster pan works best – 9×13 will be too small). We always use a real roaster and not a foil one from the store, but that will work as well.
- Put in refrigerator until needed, or cook immediately.
- Cover with foil Heat at 350 for about 1½ hours till cooked through removing foil at 1 hour so that the top will brown and crisp.
- Eat and enjoy!
- NOTE: If you cook the turkey and dressing ahead of time, make sure you save the skin of the turkey to lay over it in the fridge. It will help keep it moist when you re-heat. The dressing will keep with just foil over it. We usually cook both our turkey and dressing the day before and just re-heat it on Thanksgiving. Saves a lot of time and stress the day of Thanksgiving!
Again, you will have to forgive me for not having pictures of part of this recipe. Like I mentioned above, the Hubster is the one who makes our Turkey and Dressing. He started the turkey without me this last time, so there are no pictures. (I will add pictures of that process when we make ours for Thanksgiving this year.)
But, I do have pictures of the Dressing!! And, oh how I love this stuff!!!
Ingredients for Dressing:
Bob’s Red Mill Gluten Free Cornbread Mix — 20 oz, cooked and cooled
2 Loaves of Gluten-Free Honey Oat Bread (I use this recipe, just without the oats)
2 bunches of celery
1 large (or 2 small) white onions
Drippings from the turkey
Broth made from the neck & giblets
First, make sure you have baked the cornbread and allowed it to cool. Once it’s cooled, cut it into 1″ cubes and put in roasting pan. Toast in the oven on 200 until they feel crispy and slightly brown. Don’t OVER COOK!
Then, cube and toast the bread the same as you did the cornbread. Once everything is toasted, pour them into a large mixing bowl and set aside.
Chop celery in the food processor until fine.
Now chop onions and grind them in the food processor until they are finely diced, but not mush.
Add celery to 3-qt pan.
Now add the onion on top of the celery.
Pour enough water to barely cover the celery and onions. Stir to combine and simmer for 10 minutes.
Once it’s simmered for 10 minutes, it should look like this. A little runny, but not soupy.
In large mixing bowl with bread cubes, pour celery/onion mixture over it.
Next, pour in the remaining drippings you saved from the turkey. Stir gently, so you don’t break up the bread and it becomes mushy. If needed, add ladles of broth from the neck and giblets you boiled to make it nice and moist, but not runny. TIP: Use a spatula to stir rather than a spoon to help keep it from getting mushy.
Now it’s time to add the spices. Sprinkle Poultry Seasoning over the top of the stirred mixture lightly and it should be just enough. Add 1 tsp of sage to the mixture (to start).
In a small bowl, lightly beat 1 egg and pour over the bread mixture. Stir gently to combine being careful not to make it mushy.
Now its time to pour the dressing into a large roasting pan. (NOTE: I used a 9×13 pan in this picture, but I only made a 1/2 recipe. When making the full recipe, you will need a large roasting pan.)
Now, at this point you can either cook it immediately (highly recommended) or cover with foil and refrigerate until you’re ready to cook it. We typically cook it immediately and then refrigerate it until we’re ready to re-heat it for the meal.
When you’re ready to cook it, heat the oven to 350 degrees and bake for 1 1/2 – 2 hours or until thoroughly cooked. Cook the first 30 minutes covered with foil, then remove for the remainder of the cooking time. Removing the foil will allow the top to brown and crisp up just right.
You can tell the dressing is done by testing the middle of the pan. If it’s heated thoroughly and the top is lightly brown and crispy – it’s done!!
Doesn’t it look delicious? I was so excited that we “had” to make this early for my blog posting!!! I’ve enjoyed the leftovers several times already too!! YUM!!! I can hardly wait for Thanksgiving and the rest of the goodies to go along with it.
What’s your favorite Turkey recipe?
Thanks for stopping by today!
Sharing this yummy recipe with these tasty parties: