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Dressing, whether made from chicken or turkey bits, is a wonderfully variable and easily adaptable snack. Today, partially because I didn’t shop in time for the ingredients I listed on the last post (the stores were all out of raw sunflower seeds – go figure), and partially because things otherwise never go as planned, I made several substitutions and variations in the recipe for the Pecan, Mushroom, Sunflower Seed, Turkey Dressing.    Dressing is a very forgiving kind of food.  It doesn’t mind if you change things up a bit. When you vary things, use your nose to decide what goes together.  Use an extra fork or spoon and your tongue to determine how much of something is needed.

1) I didn’t spread the butter and spice mixture on the bread before it got dried out.  I added it to the cooked turkey giblets instead.

2) I didn’t leave the all the giblets in the pot as my cats were begging, and I took pity on them (the smell was driving them crazy).  I gave them the liver and heart, and other small bits from the neck bones.(there was plenty of meat left as I did have the two turkey wings in it).

3)  I added a whole cup of chopped Hazelnuts to it.

4) My turmeric had previously been combined with some curry powder, thus, my recipe now had added ginger and some other unidentifiable spices into it.

5) To compensate for the ginger, etc., I added more of the full bodied Molasses, all total, about 1/4 cup full bodied type.

6)  I added a little more iodized salt (salt to taste)

7) I toasted the bread to get it dried in time.

8)  I used hot dog buns instead of bread slices.

9) I used 1/2 cup of roasted in the shell sunflower seeds, painstakingly taken out of their shells by me and my youngest daughter ( it was so hard not to eat them while doing so).

10) I added  a little more butter to the pot of cooking meat and all, etc.( It makes so much difference in the way things taste).

As the meat, nuts and seeds cooked down I added water along the way to maintain enough moisture to be able to stir it all into the dried bread chunks.  All in all, I had a whole sauce pot of ingredients when I finally added it all to the dried bread in the pan.  I had enough left over that I added the rest into the already slow cooking turkey in the crock pot (I have a 6 quart crock pot that I used for the turkey, hence, no wings on my bird).

Yummmmm….. it smelled so good, I could hardly stand to wait for it.  It’s a good thing I’m the cook, I got to taste test things all through the process  🙂

This happens to be another great way to use up turkey left overs.  Make several different types of dressing out of it.   It tastes good with many different meals, and works well as a cold refrigerator snack as well.  Happy cooking to you all.

© Ellen M Story and emariaenterprises, 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Ellen M Story and emariaenterprises with appropriate and specific direction to the original content.

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4 Comments

  1. We had a large turkey. I was hoping for leftovers. The kids made a midnight run back to our house from there’s. In the morning there was no turkey. Nothing. It was all gone. They left the cranberry sauce. What am I susposed to do with that?

  2. Guests can’t leave until the food is gone … including out of town guests who may be there for multiple days.

    • Do my cats count?
      They are loving the breast meat, so I’m skipping the barbecue turkey sandwiches this year.


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