Stuffing or Dressing?

by reneeisorym 45 Replies latest jw friends

• 

  delilah

  In my family, it's long been tradition to stuff the bird....and it's devine!!!

  I have altered the recipe to better suit the tastes of my family....so, to the cubed, day old bread, I add pecans and dried cranberries, onions and a bit of garlic, salt and pepper, a stalk of celery some mushrooms, a bit of sage and a dash of Italian spices, and everything is sauteed in a bit of olive oil and butter, until the garlic and onions are soft....cooled down a bit then stuffed into the turkey.....

  MM good......with mashed potatoes, gravy and orange-cranberry sauce on the side.....oh man...

  You guys have a wonderful Thanksgiving......( Dee, secretly wishes it was Candian Thanksgiving all over again)
• 

  Hortensia

  I don't stuff the turkey any more. Too much trouble and it can breed bacteria. I like to cook it in a casserole with lots of turkey broth. My way: saute two bunches of celery, chopped, and at least one big onion, chopped, in a little butter. Add some sliced mushrooms (lots of them) and saute some more. Meanwhile, heat broth. I use half cornbread and half sourdough because I think the cornbread by itself is too intense. Crumble the breads into a bowl (about one loaf or pan each), pour the celery-onion mixture over the top. Add walnuts and dried cranberries. Toss, dribbling with broth until it is moist, light and fluffy. Spoon lightly into a large buttered casserole, bake until the top is brown and crispy. I like this because it comes out light and fluffy, more like rice or couscous than the soupy dressing/stuffing which bakes more like a cake or quickbread. This is still high calorie (all that bread) but I don't use eggs, or very much butter, so it is lower in fat.
• 

  Angry_Kangaroo

  Southern girl here. Love cornbread stuffing. Mmmm.

  Dressing is so gross. Had it for the first time last year, never again. And giblet gravy...

  Besides, I always fill the cavity with fresh herbs, onions, garlic, and lemons. Makes the house smell so warm and yummy!
• 

  R.F.

  Dressing for me!

  *Might definitely go to granny's on Thursday*

  R.F.
• 

  beksbks

  Oh Andre, you burst my bubble.

  White Dove, I cannot tell a lie, that is a modified version of a speach from Monty Python and the Holy Grail :-)
• 

  Pioneer Spit...oh, i mean Spirit

  There must be a way to unite us over the dressing vs. stuffing debate. You'd think we'd be past this.

  I'm making a roast and new red potatoes, and if I have to start my own forum because of this, well, so be it.
• 

  snowbird

  Read my keystrokes: NO STUFFING!!! FLOUR IN CORNMEAL!!! Forever and ever, amen.

  Sylvia
• 

  nvrgnbk

  There must be a way to unite us over the dressing vs. stuffing debate. You'd think we'd be past this.

  I'm making a roast and new red potatoes, and if I have to start my own forum because of this, well, so be it.

  I will follow you, but only if you throw in carrots, celery, and red onions.
• 

  reneeisorym

  The old cornbread which I like, is not dry or powdery but is moist and crumbly with an almost greasy taste

  This flour crap ... You guys just don't know how to do it right is all. If you tasted mine, the flour would go out the window. I like flour -- in fact, I buy the big 35 lb bag at sams because I use so much in cakes/bread/gravyies .. but it has no place in my cornbread! I'm sorry -- I forgot to post the recipe last night.

  Let's be clear -- there is no "grit" in my cornbread. Not that there is anything wrong with "grits" (which the key to good grits is cooking them 45 minutes and not the 10 the box says). My cornbread is made from fresh cornmeal from the local produce stand. It's so moist and melts in your mouth -- therefore making perfect DRESSING!

  YA'LL must come visit. You would never be the same.

  One more thing we must try to settle...

  Candied yams or sweet potato casserole?
• 

  nvrgnbk

  If you tasted mine

  Sounds like a cult in the making.