Stuffing or Dressing?

by reneeisorym 45 Replies latest jw friends

• 

  reneeisorym

  Do ya'll all realize that in the South we eat dressing and not stuffing? These are two different things.

  I hate stuffing! I used to have to eat it when my ex-husband's grandmother cooked it. Once I visited Pennsylvania and had stuffing. I've never tasted any that was good.

  I do, however, LOVE dressing! It is in a pan and cooked in the oven -- never stuffed into the bird. Recipe:

  Chicken broth (from a boiled chicken)
  Pan of cornbread, broken into pieces (iron skillet sized and not sweetened)
  6 white buns, stale and broken into pieces
  3 large onions, diced (I cook them first)
  1/2 stalk celery, diced (I cook them first)
  6 eggs
  Salt
  Black Pepper (lots!)
  Sugar (2/3 tablespoons depending on taste)
  
  Mix all ingredients and put into a baking dish (big one)-- amount of broth varies depending on how dry/wet the bread is. It should be pretty moist -- sort of like cake batter but not to soupy where there is much not absorbed by the bread.

  Cook @ 350F until not jiggly anymore.
• 

  dinah

  Sounds good!! I put more celery in mine--also I put sage in mine.
• 

  Wordly Andre

  Yumm I can't wait, thanks for sharing your recipe and yes Dressing, stuffing seems to dry out the turkey to me, I stuff my turkey with thick chopped onion, celery, apples and sausage (for flavor)
• 

  beksbks

  Huh, we always called stuffing, even if it was in the pan. I suppose dressing would be the correct term. My MIL calls it "Filling". She from Pennsylvania Dutch country.

  I don't really measure when I cook, but my stuffing/dressing is yummy.

  Cornbread, french bread, celery, leeks, onions, bit of sausage, apples, pecans, sometimes dried cranberries, chicken broth, herbs and seasonings.

  Speaking of which, I need to get that cornbread in the oven!
• 

  ex-nj-jw

  Dressing and I also use sage!

  nj
• 

  WTWizard

  Whichever you choose, it is highly recommended you make it yourself. The kind you find in a box is loaded with monosodium gluatmate and hydrolyzed vegetable protein. Not only does this make it taste like crap, but it will ruin your brain. Besides, broth that you make yourself contains the natural goodness of the meat, and it tastes more real than broth that comes from the chemistry labs.
• 

  Finally-Free

  Thanks for the recipe! Lately I've been using the stovetop stuffing because I don't want it inside the bird. Finding the cornbread stovetop stuffing is a feat in itself, and it's guaranteed to cost me half a tank of gas before I find a store that carries it. Your recipe sounds so much better!

  W

  edited to add: Now all I need is a good cornbread recipe.
• 

  snowbird

  W

  edited to add: Now all I need is a good cornbread recipe.

  INGREDIENTS:

  • 1 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup buttermilk

  PREPARATION:

  Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 20 minutes, or until lightly browned. Sylvia
• 

  dinah

  You can also find a good recipe on any bag of cornmeal. I like Martha White or White Lily. Self-rising is easier, but Snowbird must realy be a serious cook to make it the old fashioned way--(it does taste better that way) It's best to make your cornbread the day before you make your dressing.

  Sage, celery and onions are important, I also add a can of cream of chicken soup to mine.
• 

  Finally-Free

  Thanks Snowbird!

  Now I know what I'm doing this weekend...

  Canadian Thanksgiving has passed, but I'll do it again because I wasn't happy with the duck I had.

  W