"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 11-03-2007, 09:39 AM   #11
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
We always go to a friend's home for Thanksgiving. She does the roast turkey and stuffing and we all bring the rest of the meal. Usually about 15-20 couples. My DH and I miss the leftovers, though, so I usually cook a turkey a few days after the holiday including all the trimmings.
__________________

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 11-03-2007, 09:51 AM   #12
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
My sister in law makes a killer stuffing. Basically replace your cornmeal with pieces different flavor bagels. She picks up all the different non-fruit flavors and uses them. Great flavor and wonderful texture..
__________________

__________________
Jeff G. is offline   Reply With Quote
Old 11-03-2007, 06:58 PM   #13
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
I can't think of a stuffing recipe I wouldn't eat/like -- oyster, fruit (apples, celery - and I like chopped walnuts for a little crunch), mushrooms & onions or raisins and apples. (I even like the stuff in a box - gasp.) I make mine outside the bird. Adding some poultry seasoning imo, sometimes gives the dressing/stuffing some added flavor. You could add a few herb/garlic croutons to the mix. I just cant stay away from salt.

For a different twist/take on the same old, same old, here's a Stuffin' Muffins recipe from RR.

Apple and Onion Stuffin' Muffins

P.S. Like the idea of adding dried cranberries.
__________________
*amy* is offline   Reply With Quote
Old 11-03-2007, 07:37 PM   #14
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
Go hereEpicurious.com: Recipes, Menus, Cooking Articles & Food Guides and look up the Mid Atlantic chestnut dressing I have made it every year since 1994 if you read the reviews so have alot of other people it also has mushrooms in it moist and delicious.There is also the brown sugar glazed sweet potatoes with almonds and marshmellows from the same issue its also has great reviews and the same thing people keep making it for years.Its true what some reviews say that people that hate sp love this I also have had people love those when they did not like them in the first place.
__________________
jpmcgrew is offline   Reply With Quote
Old 11-03-2007, 08:29 PM   #15
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Jeff G. View Post
She picks up all the different non-fruit flavors and uses them. Great flavor and wonderful texture..
awwwwwwwwww shucks - no blueberry bagel stuffing? How disappointing

I can't add anything that others haven't added - good luck!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-04-2007, 11:39 AM   #16
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
as I've gotten older, my tastebuds or likes and dislikes have changed a bit.
the idea of really small tiny pieces of chicken livers in a standard stuffing [just wake up the flavor or add another dimension] makes sense to me as does a tiny bit of lemon to boost the layering too.

Footnote, I watched this this morning. Don't like the show necessarily, but did this morning. I think it's their last years Thanksgiving show.Sausage Dried Cranberry and Apple Stuffing Recipe: Recipes: Food Network

it looked good, typical, not overly odd to me and something I might give a try to myself. Good lukc with your meal, you'll have a great time, I am sure of that
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 11-04-2007, 01:13 PM   #17
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by Yakuta View Post
Caine - I am familiar with turkey sausage but it's a bit more complicated then that because there are some members of our family that eat halal meat (similar to kosher). It's not easy to find susage in halal form everywhere.
Well, if you want to try a stuffing with sausage, and you can find a halal butcher who will grind up some lawful turkey breast for you, you can make your own Italian sausage, without stuffing into the customary casing, which you have to remove anyway:

1 lb. ground turkey
tsp. salt
1 tsp. garlic powder
tsp. ground black pepper
1 tsp. ground paprika
1 tbsp. vegetable oil
tsp. fennel seed
1 tsp. crushed red pepper

Here it a recipe I modified from one I saw in Cooking Light magazine and I enjoy so much, I have made it several times since, including for Christmas with prime rib.


Corn Bread Stuffing with Sausage, Apple, & Fennel


2 tsp olive oil
pound Italian sausage (you could leave this out entirely, and it would still be great)
1 large onion, diced
1 bay leaf
2 Granny Smith apples, diced
4 celery stalks, with leaves, chopped
cup fennel bulb, diced (a.k.a sweet anise)
1 tsp garlic, minced
tsp poultry seasoning
tsp salt
tsp crushed red pepper (optional)
tsp freshly ground black pepper
1 cups turkey or chicken broth
2 large eggs, lightly beaten

Heat oil in a skillet over medium-high heat. Add sausage and cook until lightly browned, stirring occasionally. Add onion and bay leaf and cook until onion softens, stirring occasionally. Add apple, celery and fennel, and cook until onion becomes translucent. Add garlic, sage, poultry seasoning, salt, crushed red pepper, and black pepper and cook 1 minute. Remove from heat, discard bay leaf, and allow to cool to room temperature.

Crumble cornbread into a large bowl, add the sausage mixture, and toss to combine. Add the broth and eggs and stir to blend thoroughly.

From here, you can either stuff the turkey, spoon the stuffing in a 13 x 9-inch baking dish coated with cooking spray and put it, uncovered, in the oven with the turkey, or both (my personal favorite!).
__________________
Caine is offline   Reply With Quote
Old 11-04-2007, 03:45 PM   #18
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,846
Quote:
Originally Posted by Dina View Post
Thanksgiving is a North American and Canadian celebration. If other countries want to incorporated it would be nice if they continue with the tradition of serving harvested foods (root veggies), stuffing and turkey. I will have to make my very own stuffing and cranberries at my in-laws' then. Enough said.
Well, no, most cultures and countries have some sort of harvest festival expressing thanks to the god(s) for the bounty, going back thousands of years. They might have a different name for it, but it's the same concept.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-06-2007, 04:32 PM   #19
Cook
 
Join Date: Nov 2005
Location: Maryland
Posts: 87
Quote:
Originally Posted by Jeff G. View Post
My sister in law makes a killer stuffing. Basically replace your cornmeal with pieces different flavor bagels. She picks up all the different non-fruit flavors and uses them. Great flavor and wonderful texture..

I've never heard of using bagels for stuffing, but it sounds like it would be yummy.

Any chance that you could get a complete recipe from your SIL?
__________________
Mac-n-Cheese! is offline   Reply With Quote
Old 11-06-2007, 04:42 PM   #20
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Quote:
Originally Posted by Mac-n-Cheese! View Post
I've never heard of using bagels for stuffing, but it sounds like it would be yummy.

Any chance that you could get a complete recipe from your SIL?
She is like me--generally we just cook. No real recipe to follow.

It would be something like this--
cut up the bagels and toast them slightly in the oven.
Place them in a big bowl. Add onion, celery, almond slivers, oranges, cranberries(or any other fruits you would like), sage, salt, pepper, maybe some garlic and chicken broth. Mix it up--and either stuff the turkey or place in a pan and bake it. You are going to get a lot of flavor from the bagels so you won't need a lot of seasoning.
__________________

__________________
Jeff G. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.