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Re: More Turkey Day talk - Dressing or Stuffing?
I grew up with only cornbread dressing and that is all that is ever served at any family dinner. My grandmother made it best and I have no idea what she did.
This year I am making sourdough stuffing with sausage and pears for our work potlock. It just sounds good and I want to try it but it would be boycotted at the family dinner.
I've never had anything that was actually inside the bird.
Dressing. Cornbread. Outside. That's the only way to do it.
My mom just eyeballs it. I'm hoping I get there in time this trip to learn how to make it.
)
We do a mix of white and wheat bread with sauteed onions, celery and mushrooms.
Cornbread or not? Not, usually a mix of sourdough and wheat/multigrain/whatever it takes to fill up the pan.
Inside the bird or out? Out.
Share your recipe as well: Roasted Chestnut and Sausage Dressing, without the chestnuts at T-giving, with them at Chrstimas.
Dressing, because it's always in a dish, not the turkey.
Someone makes cornbread and my dad makes oyster dressing. I could make a meal out of the oyster dressing.
Cornbread Dressing.
My mom has made this recipe for as long as I can remember and her mom before that... I guess I should get it from her so I have it to pass on to my girls. We're going to my cousin's this year and he specifically asked if my mom would bring "the good dressing" because apparently he doesn't care for his wife's. lol
My MIL does stuffing... but really, she uses boxed stuff and puts it in a bird. It's just 'there' for me. *shrug*
We always have cornbread dressing as well as oyster dressing. The first time I spent TDay with DH's family they had actual stuffing in the bird and I was not a fan.
The one year we did Thanksgiving at our house we did Paula Deen's cornbread dressing and it was awesome.
Crazy Christmas Kids!
cornbread dressing, outside the bird.
dh found the recipe last year - no idea where its from though
I grew up with cornbread dressing (white cornmeal cornbread without sugar added...don't like sweet cornbread) cooked outside the bird and it is my absolute favorite.
However, my mom-in-law makes stuffing inside the bird and uses the Pepperidge Farms stuffing. It was a strange concept to me the first year because I had never had stuffing but I love it now!
it's half cornbread and half hawaiian bread
outside the bird....i've never had it inside? technically mine is dressing, but i always call it stuffing.
We make dressing and call it stuffing...the recipe varies but it's always out side of the bird.
Trying this recipe this year:
Sage, Sausage, and Apple Dressing
http://www.foodnetwork.com/recipes/food-network-kitchens/sage-sausage-and-apple-dressing-recipe/index.html
Cornbread dressing
Outside the bird
it's my BFF's recipe.
It's a dressing - but we call it stuffing (bc you could easily stuff it)
No cornbread. But a variety of white/wheat/rolls/whatever we have. I start saving my breads in the freezer around mid October.
We just eyeball it. But there are onions, celery, poultry seasoning, the stock from boiling the giblets (but those don't go in mine). I can't remember the rest of it off hand- but I seriously could eat "stuffing" for days. Hot or Cold. Yum!
I don't like cornbread dressing.
I make regular stuffing inside the bird. i don't really have a recipe. I take a stick of butter, sautee sliced mushrooms, diced onions and chopped celery in it until soft. Then I add a carton of chicken broth. I also add sage, thyme, parsley, salt and pepper. I buy two loaves of cheap bread the week before, cube it up and let it dry out. I stir that into the mixture once the broth is boiling. I stuff all that inside the turkey and the overflow goes in a covered casserole dish.
So Tasty, So Yummy
Cornbread dressing (we call it stuffing)
It's a family recipe that has been passed down. There really isn't a "written recipe"... it's just a dump and taste kinda thing.
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Neither...filling is what we called it. My preferred kind is oyster. Not much to it. 1ln oysters, bread ripped up or you can get the cubes, and egg as a binder, salt and pepper. it can't go in the bird or you might end up with a fishy tasting bird You can either bake it or fry it. I prefer it fried which is how my mom always made it using some crisco and margarine (good stuff, huh?)
She also makes a pepper filling which is just replacing the oysters with green peppers. I don't get along with bell peppers, so I don't care for that one.
DH make the ones that go in the bird usually from the giblets ( liver, heart,etc) though he does sometimes mix it up and one year tried chestnut and another year a sausage one.
I personally don't care for mushy stuffing, which is what you get when you stuff the bird with it.
We've always done cornbread dressing (outside the bird). My grandmother makes amazing dressing, and I think she's always eyeballed everything. However, since we're not there to have it these last few years, I found a recipe that is practically the same. Even better--it's a crock pot recipe! I was very leery about using a crockpot, but it turned out very good. It didn't get the light crispiness on the top like it does when you bake it, but it's still good.
Oh, and I know lots of recipes call for the addition of day-old white bread, but my grandmother uses a couple of biscuits instead, and I think that makes it so much better.
Cornbread dressing. Outside.
We just eyeball it. I kind of spaced out one year and when I sauted the onion and celery I added carrots too. I really liked it so now our dressing has finely chopped carrots in it. It's about half cornbread from grandma's recipe (not sweet cornbread), and half bread. I save the heels from sandwich bread all year long and stick it in a baggie in the freezer. I use the bread for bread pudding too, but I make sure to save enough for the dressing.
My MIL makes the nastiest bread dressing ever. It's practically slimey it's so mushy. She tells me she's making it this year... great. (And I don't hate bread dressing, just hers)
Pretty much this exactly.... But no mushrooms. And IN the bird =YUMMY!