Jerri’s Turkey Dressing

I don’t know how my Mom made turkey dressing.  At first I was too young to be interested in something as dull as bread stuffed into a turkey.  Later, when I was a teenager, I was deer hunting with my Dad and his friends on Thanksgiving Day.  By 1:00 PM, our deadline to be back for dinner, the turkey was out of the oven and the dressing was done.  At Christmas I was usually busy with gifts brought by Santa or from grandparents and various aunts and uncles.

Jerri has been roasting our Thanksgiving and Christmas turkeys for fifty years, and they taste just as good as the ones my mother cooked.  The dressing is just as delicious too, so I finally decided to get Jerri’s recipe.  “I don’t have a recipe,” she said, so I offered to watch her make her dressing and record what she did.  Determining quantities was tricky, but with only a few snarls, we managed it, and the dressing was as delicious as usual.

Jerri starts her turkey dressing the evening before the holiday dinner.

INGREDIENTS:

About 14 cups (3 1/2 quarts) dried white bread cubes

3 1/2 – 4 cups chicken broth

1 tsp. ground sage

1/4 tsp. ground allspice

1/2 – 1 tsp. salt (depends on the broth and butter)

1/4 tsp. black pepper

1 cup finely chopped celery

1/4 cup finely chopped onion

2 T butter

PROCEDURE:

The night before you make the dressing, cut a loaf of white bread into half-inch cubes. Spread them in a couple of nine by thirteen-inch baking pans and warm your oven to 115º or 120º.  Turn off the oven and set the pans on the center shelf.  If you want, you can stir the bread cubes after an hour or so.  The cubes should be fairly dry when you mix the dressing.  If some are still a bit soft, that is okay.

The next morning, clean and finely chop the celery and onion to about an eighth-inch dice.  Melt two tablespoons of butter in a small skillet over moderate heat and cook the vegetables until they are soft but not browned.

Dressing ready to mixPut the bread cubes into a large mixing bowl and sprinkle the salt and spices over them. Add the celery and onion along with a cup of broth and begin mixing everything gently together.  Continue adding broth and mixing the dressing until all the cubes have been dampened but not mashed.

We always bake some of the dressing stuffed inside the turkey, which is why we call it stuffing.  Here is what Jerri does.  Season the inside of the turkey cavity with about three-fourths-teaspoon of salt and pack it lightly with dressing.  Put the extra dressing in a casserole or soufflé dish to bake separately.  Jerri puts this dressing in about an hour before the turkey is done.

While the turkey is roasting there is plenty of time to peel the potatoes, cook the cranberry sauce, mix the green bean casserole and wash the sweet potatoes that will go in the oven about an hour and a half before the turkey is done.  The pie and dinner rolls were baked the day before.  Jerri will rouse me to carve the turkey and mash the potatoes while she sets everything out.

Or almost everything:  One year in a wicked moment, I did end my dinner prayer with “And Lord, please make the salt and pepper appear on our table.”  Jerri was not amused.

NOTES:  Jerri uses two cans of chicken broth for her dressing.  As you can see from the photo, she sprinkles the spices directly from the bottles, so the measures are more art than science.  “I never make it the same way,” she says again, and often she adds something weird, like seasoning salt, but it always tastes wonderful.

Pan-fried Chicken Breast

When Jerri’s family moved from their farm into the village of Rosalia, Kansas, they gave some farmer friends a chicken coop. The friends insisted upon paying for the coop—which they did with live chickens.

For the next couple of years, Caroline, who was in charge of the chickens, would stop from time to time at their home in town with a live chicken in a gunny sack. Jerri’s mother knew how to dress chickens, but she really did not like killing, plucking and cleaning those birds.

Jerri remembers her mother saying, when she saw Caroline’s car stop at their house, “I hope that she didn’t bring another chicken!” But Jerri’s mother was always polite and thanked her friend for the bird, and Jerri’s family had another chicken dinner.

If you have an extra chicken in the freezer, or really just a couple of boneless, skinless chicken breasts, here is the way to turn them into a wonderful dinner.

INGREDIENTS:

About a pound of boneless, skinless chicken breast
1/4 cup all-purpose flour.
1/4 cup corn meal
1 tsp. salt
1/4 tsp. tarragon
1/8 tsp. thyme
1/8 tsp. paprika
1/16 tsp. cayenne
1/16 tsp. black pepper
2 – 3 T milk
3 – 4 T vegetable oil

PROCEDURE:

Cut the breast into serving-size cutlets, about a quarter pound each. I like to flatten the pieces a little with a meat pounder or tenderizer before breading them. If you don’t have one of these, you can use the side of a heavy knife or even a rolling pin.

Make the breading by mixing the flour, corn meal, salt and spices in a shallow plate or a small pan and put the milk in a shallow bowl.

Coat a skillet with the oil and set it over moderately high heat. Flick a drop or two of water into the pan after it has heated. If the water sizzles and bounces around, the oil is at the right temperature.

Moisten each piece of chicken in the milk and press it into the flour mixture. Put the pieces into the skillet and fry them for about five minutes on each side. When they are golden brown on both sides, the meat will be done.

Serve with your choice of starch, a glass of white wine and a salad. Beans and Rice go well with pan-fried chicken breasts, and Riesling is a good choice for the wine.

NOTES: Chicken has overtaken beef in the diets of Americans. On average, we now eat about ninety pounds of chicken each year. Chicken is low in fat and calories and has one of the smallest carbon footprints of any meat. Breading and frying the chicken adds some calories, but they are still healthful, better for the environment than beef or pork, and they taste wonderful.