Everyone I know has a personal favorite. Everything from homemade bread to Stove Top.
My family always used day old sourdough bread, with onions, celery, sage, chicken stock,and lot's of other seasoning, it was always chunky, but moist.
My MIL made an apple/oyster stuffing/dressing, that was soft, and oh, so good. She put chopped nuts in as well.
A friend's mom could not do anything other than cornbread stuffing/dressing, which was also very tasty, kind of sweet, and her DD, my friend, added green chiles and chipoltes...spicey....but also very good.
There are so many good stuffing/dressing recipes within different families. What is your stand-by?
Rainey
Onions & celery sauted in butter, sage, dried rye & white bread, turkey gizzards, heart and liver boiled and chopped up added to the dried breads, the juice/stock from that added to the bread, and other poultry seasonings. Ohhh sooo good!
This family has never cared for innards.....gizzard, hearts, liver. I, like my mother, cook them, use the stock and give the 'meat' to the dogs. I also cook the necks in the stock, but they go in the trash. I like the flavor in the stock, but cannot abide the texture or taste any way else. Even chopped up fine, I can 'taste it' and do not like it.
I do like goose liver pate, though. Go figure. I've never made it, but liked it very much the few times I had it at a party or restaurant.
My mother has always made the standard white bread dressing with gibblets (gizzard, heart and liver). I usually make it the same except without the gibblets. I used to add sliced water chestnuts to give it a little crunch. Then as my kids got older I found out they didn't like the water chestnuts. I've eaten several different kinds. But what I grew up with will always be the best in my book.
We like cornbread dressing. I also add about six slices of sandwich bread. And of course onions, celery and rich broth. We do not care for sage or poultry seasoning. I use the heart, liver, gizzard and neck in the giblet gravy.
Carrington's frozen Southern cornbread stuffing. Just cook and enjoy! I had some last night, and will again tonight, with Hormel Turkey Roast. Unfortunately our Wal-Mart no longer carries it so I have to get it when I visit my sons.
Gimme that cornbread dressing. I also use light bread( what we have always called just regular sandwich bread...my mama always called it that) or rolls or biscuits. Onions, celery, broth, can of cream of chicken soup and a can of cream of celery soup. No sage or poultry seasoning for me either. I dont make the giblet gravy but my mother would and my SIL's still make it. I never ate it but the rest of the family did. AND dont forget the cranberry sauce. The jelly kind. WEEE Dooogeee....good eatin'. I'm ready for it now!!!
bread, onion, celery,chicken broth,sage, celery salt and eggs. The eggs hold it together.
NKat
I LOVE dressing. Mmmmmm ........ good!!
I saute onions and celery in butter, add cut up bread, poultry seasoning, garlic powder, and broth or water. Bake in a large bowl, not the bird. Wish I had some right now!! I even eat it cold the next day or hot the next day. Dressing is delicious!!
~~Stargazer
HARVEST STUFFING
1# regular sausage cooked lightly & drained
1 bag bread crumbs (I like to use the seasond kind)
1 carrot shredded
2 stalks celery diced
8 mushrooms sliced
1 apple, peeled and diced
1 can water chestnuts
1/2 cup melted butter
1 can chicken broth or giblet juice
salt and pepper
1 tsp each marjoram, thyme, sage, poultry seasoning, parsley
Mix & stuff a 12# turkey, Bake any extra in buttered baking dish for 35 min @ 325 Oftain, I make this the night before, refrigerate and then stuff the turkey when ready to bake it.
I use Mrs. Cubison's cornbread stuffing. I saute onions and celery in butter and add that to the stuffing, then add chicken broth and sage.
My Mom is the one who turned me on to Mrs. Cubison's. She claims Mrs. Cubison's is just as good as her homemade, and says why bother when it's exactly the same, but I don't think it is. She used to always make her dressing from scratch. When I was growing up, she made a pan of cornbread for her dressing and bought loaves of "special" stuffing bread, which was really just white bread. It came in a red and white wrapping with a turkey on it. She would toast it and add it to the mix of crumbled cornbread and sage. She would cook onion in butter, then add the chicken broth to the onion and simmer it for awhile, then add it to the bread mix.. She always kept some "raw" dressing out for us to nosh on. It was delicious! Every year I tell myself that I'm going to make me a pan of cornbread and toast up some "stuffing" bread and make it all from scratch. The only time I tried it from scratch, I made the mistake of using Jiffy cornbread mix and it was too sweet. I'm hosting a bunch for TG dinner, so maybe this will be the year I mix up some cornbread using the recipe off of the back of the corn meal box and I'll make it all from scratch. Yeah...that's what I'll do.
Calgal, I've never seen Mrs. Cubison's.
Everyone's recipes/methods sound good to me.
I'm scratching my head, wondering why I only make dressing on holidays. It's so good, and really not hard to make at all.
Iluv, I've never had sausage dressing, but it sounds good.
I like dressing with pork chops, and chicken breasts, too, not just turkey. So....why don't I make it more often?
I'm making some today! I made myself hungry, lol
Have you ever had a stuffing sandwich? Don't laugh. Stuffing and cranberry sauce on a left over dinner roll. YUM!
Birdbug your Mom's French Canadian stuffing sounds like my MILs. She was FC too. She used sausage meat in hers but not the potatoes. Also she did it on top of the stove, not in the turkey. She soaked her bread cubes in milk. The spices she used were poultry season, cinnamon and allspice. It was so delicious. She died with her recipe though and I have tried to duplicate it but can never get it quite like hers.
We've celebrated Thanksgiving here in Canada already and every year, I cook a big turkey and Apple & Sausage stuffing goes in one end and the traditional English/Irish stuffing goes in the other.
For the apple/sausage stuffing, I saute some onion, celery and apple diced small. I then remove that from the pan and put my sausage meat (sometimes English Bangers, sometimes plain breakfast sausages, ALL with the casings removed, and cook them until browned - I then put the apple, celery onion mixture back in with the sausage meat, add 1 box of Stove Top stuffing mix and 1 cup of water. Usually you could eat the stuffing just like that, it tastes so good but hubby likes it put inside the turkey!!!
The English/Irish stuffing is just broken bread (left to dry out overnight), a large onion diced, poultry seasoning and lard cut up in small pieces and tossed with the bread mixture. Put in the turkey and it ALWAYS turns out moist with the lard in there (NOT A LOT OF LARD, but enough to moisten the mixture)
Reiman Publications: Corporate | Contact Us | Advertise with Us | About Us | Privacy Policy | Publication List
Taste of Home | Taste of Home’s Healthy Cooking | Taste of Home’s Simple & Delicious | Cooking for 2 | Birds & Blooms
Country Woman | Country | Farm & Ranch Living | Reminisce | The Family Handyman |
Country Store | World Wide Country Tours | Taste of Home Cooking Schools | Community Forums
© Reiman Media Group, Inc., 2010