"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 11-16-2005, 09:30 PM   #11
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Quote:
Originally Posted by Robo410
wild rice sausage pecan
Do you put that in your turkey or as a side dish? I was just wondering because I though rice might get too mushy in the bird. I love the idea of sausage and pecan with the rice.
__________________

__________________
amber is offline   Reply With Quote
Old 11-17-2005, 04:34 PM   #12
Senior Cook
 
Join Date: Jun 2004
Location: North Carolina
Posts: 181
My mom makes the best oyster dressing I've ever had. I tried to make it from her recipe but it's never the same. She says it's all in the love that goes into it. Personally I think she left something out , on purpose.
__________________

__________________
comissaryqueen is offline   Reply With Quote
Old 11-17-2005, 04:48 PM   #13
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Here's mine. I made it for the first time last year but my mom has been making it for as long as I can remember.

Sage Dressing

6C crumbled cornbread
6C. crumbled biscuits
1/2 to 1C. chopped onion
6tsp. sage
1/2tsp. pepper
1/2 stick margarine, melted
3 to 6C chicken broth
1C. chopped celery(optional)
2-3tsp. salt
2 eggs, beaten

Mix all ingredients well. Bake in greased pan at 350F for 1 to 1 1/2 hours.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 11-17-2005, 05:47 PM   #14
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
Thanksgiving is when I break out the bread machine for the winter ... I bake off a loaf about a week ahead of time and let half of it sit and dry then chop it up and use it in my dressing. I don't stuff our bird simply because the thought grosses me out. ick.

I combine ...
1/2 of a loaf of dried, chopped bread
browned pork sausage
sauted onion, celery and garlic
a mixture of equal parts chicken broth and heavy cream just to moisten

Season with tyme, salt and pepper then bake until "set".

This is the first recipe where I understood when my mom says to cook by "feel".

:) JMediger
__________________
JMediger is offline   Reply With Quote
Old 11-17-2005, 11:51 PM   #15
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
My personal favorite is an oyster dressing. I use the Pepperidge Farm herbed bread stuff from a bag (small bag), too, and then add onions, celery, button mushrooms which are sliced and rough chopped - sauteed in butter, and a pint of rough chopped oysters. For liquid, I use the oyster liquor and top it off with water to make up the balance of what I need.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 11-18-2005, 07:06 AM   #16
Head Chef
 
ronjohn55's Avatar
 
Join Date: Jul 2004
Posts: 2,080
We usually just use the stuff out of the box. Sometimes we add some celery and onions, but that's about it.

I'm happy as long as I get a big chunk of the crusty part, and there a bunch of gravy to pour over it.

John
__________________
ronjohn55 is offline   Reply With Quote
Old 11-18-2005, 10:52 AM   #17
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
I like almost any kind of stuffing, but partial to apples, raisins, walnuts, celery and onions. Another favorite is Oyster dressing. I have not tried making the latter, but found a variety of quick 'n ez recipes (I might give the 'New England Oyster' a try).

http://www.thanksgivingtips.com/recipes/dresreci.htm

Last night I watched Giada prepare ciabatta stuffing with chestnuts and pancetta that looks very tempting:

http://www.foodnetwork.com/food/reci..._29172,00.html

A few new methods on the 'to do' list - making the stuffing in muffin tins or using an ice cream scoop and baking them on a baking tray.
__________________
mish is offline   Reply With Quote
Old 11-22-2005, 10:51 PM   #18
Senior Cook
 
Join Date: Mar 2004
Location: USA,Colorado
Posts: 358
'paxo' Sage and Onion stuffing (a British tradition). Bread sauce (thick white sauce made from bread, milk, onions, S&P then blended smooth - another British tradition). Small sausages made with pork & sage sausagemeat and wrapped in bacon before baking. Hubby likes mint sauce with turkey, and of course cranberry sauce with port.

paint.
__________________
British ex-pat living in Colorado, USA
Paint is offline   Reply With Quote
Old 11-23-2005, 09:11 AM   #19
Head Chef
 
BigDog's Avatar
 
Join Date: Nov 2005
Location: Farmington, Minnesota
Posts: 1,007
Send a message via MSN to BigDog Send a message via Yahoo to BigDog
My mom makes a very basic, yet very yummy stuffing. I'll going to be giving it a go this year, sans the onion. Mrs. Big Dog doesn't like onions.

White Bread
Butter
Salt
Pepper
Poultry Seasoning
Onion

That's all the ingredients. She stuffs the bird cold, so the stuffing cooks the whole time the bird in is the oven. Fabulously wonderful delicious!
__________________
Integrity & Honesty
have been sacrificed on the combined altars of Control, Political Correctness, and Convenience
BigDog is offline   Reply With Quote
Old 11-23-2005, 09:28 AM   #20
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Quote:
Originally Posted by Paint
'paxo' Sage and Onion stuffing (a British tradition). Bread sauce (thick white sauce made from bread, milk, onions, S&P then blended smooth - another British tradition). Small sausages made with pork & sage sausagemeat and wrapped in bacon before baking. Hubby likes mint sauce with turkey, and of course cranberry sauce with port.

paint.
Paxo stuffing - I don't buy it myself, but a couple of my friends do - one adds extra sage and a little finely diced celery to it and then it tastes wonderful!

I have to make bread sauce whenever we have a roast chicken, as well as Christmas dinner for my husband - but he's the only one who eats it.

Chipolatas wrapped in bacon - YUM!
__________________

__________________
Ishbel 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 11:36 PM.


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