Do you have an easy and good recipe for dressing for Thanksgiving?

I am getting a turkey already cooked with no dressing. How can I make a good dressing without the drippings from the turkey? I would like low fat but would use any recipe that is extra good.


Thank you so much,Do you have an easy and good recipe for dressing for Thanksgiving?
You did say Extra Good?





STUFFING, MY WAY


1/4 lb unsalted butter


2 md onions; coarsely chopped


2 cloves garlic; coarsely chopped


1 lb andouille sausage; 1/4'; thick slices


3 shallots; thinly sliced


1 c celery; coarsely chopped


1 loaf cornbread; cut into cubes and left out overnight


1/2 c fresh flat leaf parsley; coarsely chopped


1 tb dried sage leaves


1/8 ts cayenne pepper


2 eggs; beaten


1 salt and freshly ground pepper





In a large skillet over medium heat, melt the butter and saut, the onions and garlic until soft. Add the sausage and shallots and cook for an additional 10 minutes. Add the celery and cook until soft, about 5-7 minutes.


Remove the mixture from the heat and fold in the cornbread, parsley, sage, and cayenne pepper. Stir in the eggs and season with salt and pepper. If the stuffing appears too dry, moisten with a little stock or waterDo you have an easy and good recipe for dressing for Thanksgiving?
OLD FASHIONED STUFFING/DRESSING








INGREDIENTS


30 slices white bread, lightly toasted


2 tablespoons butter


1 large onion, finely chopped


2 stalks celery, finely chopped


2 eggs, lightly beaten


2 cups chicken broth


2 teaspoons rubbed sage


1 teaspoon garlic powder


salt and pepper to taste





DIRECTIONS





Allow the toasted bread to sit approximately 24 hours, until hard.


Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.


Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.


Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.


Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.


Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
mash n gravy
I would just fry up 1 lb Italian sausage, drain off fat, then add 1 lg diced onion, and 2 stalks diced celery. Cook until tender. Melt 1 stick of butter, add it to one bag of seasoned stuffing, add meat and vegies, and then add low sodium chicken broth until moist. A little S%26amp;P for seasoning. Put into a greased casserole and bake for about 45 min at 350 degrees. I do this with the dressing that doesn't fit into the turkey, it turns out pretty much the same, not as moist,
Stovetop stuffing mix,turkey flavor!
Turkey Dressing


Yield: 12 Servings





Ingredients





2 ts salt


2 ts sage; ground


1/2 ts thyme


1/2 ts baking powder


1 ts white pepper


6 c soft bread crumbs; toasted


6 c cornbread stuffing


2 eggs; beaten


1/2 c butter


2 tb bacon fat


1 onion; chopped


2 tb fresh parsley; minced


2 whole celery stalks; chopped


turkey giblets stock





Instructions





Combine salt, sage, thyme, baking powder, pepper, bread crumbs, and eggs.


Melt butter with bacon fat in skillet on low heat; add onion, celery and


parsley. Simmer for about 15 minutes. Mix together the butter and crumb


mixtures. Soften to your taste with stock made from stewed giblets.
BUY PEPPERIDGE FARMS DRY STUFFING MIX...................SAUTE SOME ONIONS CARROTS, CELERY IN SOME BUTTER.....................EVEN ADD MUSHROOMS TO THE SAUTE IF YOU LIKE................OPEN STUFFING BAG INTO LARGE BOWL..........DUMP SAUTE IN AND TOSS AROUND...............OPEN A CAN OF CHICKEN BROTH ...............ADD HALF OF CAN AT FIRST .........AND STIR.................ADD MORE AS NEEDED.............IF THE CAN IS NOT ENOUGH YOU CAN ADD WATER............THE MIX I BUY IS SEASONED...................BUT THEY HAVE A UNSEASONED BRAND TOO......IF YOU BUT THAT ONE YOU WILL HAVE TO ADD YOUR OWN SPICES.............AFTER EVERYTHING IS MIXED...PLACE IN PAN AND BAKE DRY ABOUT 30 MINUTES SHOULD DO IT............................THIS IS JUST THE BASIC RECIPE................YOU CAN MAKE THE DRESSING ANY WAY YOU WANT IT BY ADDING OR TAKING AWAY.............SOMETIMES I BROWN HOT SAUSAGE .............THEN ADD MY SAUTE VEGETABLES TO THAT.............SOMETIMES I USE THE TURKEY GIBLETS AND CHOPPED BOILED EGGS....................SOMETIMES I USE CANNED OYSTERS......................I HAVE EVEN ADDED A CAN OF CHINESE VEGETABLES .....................IT IS ALL GOOD WITH GRAVY!..............BELEIVE ME THIS IS AS SIMPLE AS IT GETS......AND STILL TASTE LIKE HOMEMADE...............ENJOY

oil