On 12/13/2022 2:23 PM, valerie wrote:
Skip the Turkey, eat this.
MOMMEE LETITIA'S DRESSING
1# each ground beef, Veal, pork all organic
1 pound best quality bacon.
Organic Chicken or Turkey broth x 2 litres or more if needed.
2 Cups finely chopped organic celery
2 Cups large chopped organic onions
1 large organic onion cut into eighths to use in broth
8 good size cloves of garlic
2 bunches organic chopped fine scallions
2 bunches organic chopped fine parsley
5 tablespoons poultry seasoning OR make your own out of the following spices:
Large Bay Leaves
4 TBsp Sage
1 TBsp black pepper
1-2 TBsp Thyme
1 TBsp Marjoram
1/2 TBsp Ground Rosemary. Use a mortar and pestle if you can't find ground.
1 Tsp Nutmeg
All the above spices, in whatever amount you wish, are mandatory, with the exception of the nutmeg.
Giblets from the turkey
2- 3 large bags Pepperidge Farm herbed seasoned dressing
At least 1/2 pound slightly caramelized melted organic salted butter.
FOR THE BROTH:
I WOULD COOK THIS THE NIGHT BEFORE
YOU USE SOME OF THIS IN THE DRESSING AND USE THE REST IN THE GRAVY
In a medium size stockpot with lid combine the neck, all extra internal fat, the neck cut crosswise,
gizzard, heart and liver.
2 or more broken up celery stalks,
1 large organic onion cut into eight pieces,
5 large cloves of garlic, smashed flat
Add at least 3 to 4 Bay leaves and 2 TBsp of the Sage into the broth. You can also add a tablespoon
of "Better than Bouillon" Turkey or chicken plus water, or Pacifica, Trader Joe's organic chicken or
Turkey broth to help make the broth equal to about 3 quarts at least or more.
Bring the broth mixture to a boil, then cover and turn down to simmer.
You can add other spices to make the dressing fully flavored and not bland
Simmer at least 4 to 6 hours.
Some people may use the cooked giblets, chopped in the gravy.
PREPPING THE STUFFING.
Fry the whole pound of bacon- put aside and use for sandwiches.
In a large, 12 inch or larger covered fry pan, fry the crumbled ground beef, veal and pork in bacon
grease and 2 sticks of good organic butter.
Do not fry too quickly, you don't want to toughen the meat. However,you do want it browned.
Once the meat is finished cooking,
empty it out of the pan and put aside. Leave the oils in the pan.
Saute' the two chopped onions, the celery, the 3 cloves of garlic, 2 chopped bunches of scallions and
the chopped parsley together in butter and the meat drippings just until barely clear.
Assemble your food processor with the curved chopping blade.Put all three cooked meats in processor
and process until the individual nuggets have broken up.It's best to use pulse.
ASSEMBLY OF DRESSING
In the largest frying pan you have, combine some of the strained liquid and sauteed vegetables.
You can use extra garlic if you like.
Simmer for at least 15minutes.
Check to taste if the mixture is spiced enough. Add more spices if necessary.
Add all the finely chopped meat to the frying pan along with more stock and more bay leaf or chopped garlic.
Simmer 1/2 hour uncovered.
Then add the 2 large bags of Pepperidge Farm herbed seasoned dressing: NOT CUBED, or ANY OTHER
Add more stock until it is well incorporated and pretty moist,wetter than most dressings, but not WET.
Make this the day before as it takes SO long to make it.
Stuff the Turkey. Inside the organ cavity and the front
Using kebab spears, lace up the neck cavity
Tie, or use the plastic leg attachments to close up the rear.
Bake some extra in a covered casserole dish. Bake at 350°for about an hour before the Turkey is finished.
Turn off the stove. Get a bottle of wine with a straw and have a nice evening.
Cook the Turkey as instructed by a reliable cookbook or call the Butterball Turkey number.
Leave town after cooking and go to the casino
This recipe was handed down to New Orleans born Leticia "Mommee" Miranne in the 1930's from her
Pepperidge Farm dressing mix was introduced much later.
Transcribed 2019 by Valerie F.
Notes from Valerie: I use ALL the fat left over from cooking the meat. It adds more flavor and calories.Yum.
If you like, you can add chopped pecans, mushrooms, oysters, chestnuts or any other ingredients you like.
The recipe as is will be the best dressing you've ever had. I make extra and freeze it in quart bags to use
as a side dish the next few months.