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Old 11-23-2005, 08:30 AM   #21
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I love the Pepperidge farm stuffing too! Nothing fancy but it is delicious!

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Old 11-23-2005, 09:35 AM   #22
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I don't like stuffing but dh loves it. I think I will do mushrooms and sausage this year and cross my fingers that he likes it...
I'm not going to stuff the turkey either, last year the turkey was sooo juicy that the stuffing was really soggy.

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Old 11-23-2005, 09:41 AM   #23
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I always cook the stuffing separately to the bird as I like the 'crispy' bits where it forms a crust!
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Old 11-23-2005, 01:17 PM   #24
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Mish, I heard about the "muffin" method on tv today. Especially good for those of us that love the crunchy bits like Ishbel mentioned.
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Old 11-24-2005, 09:30 AM   #25
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Traditional sage and onion bread stuffing. We're making it outside of the bird this year, both because the turkey is easier to cook that way, and because we can make more... we always seem to run short of dressing before we run out of turkey...
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Old 11-24-2005, 05:19 PM   #26
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I always stuff the turkey and make an extra pan- the best of both worlds! That works well with my family since my brother doesn't like onions; I make the pan without.

My basic recipe is a loaf each of wheat, white and pumpernickle/rye bread. I lightly butter the bread, then cube it, then sprinkly with a touch of Prudhommes Poultry Magic and sage before drying it in the oven. Once dry I set it aside in a bowl.

Next I dice a couple of onions and a couple stalks of celery, then sautee them in lots of butter til lightly carmelized. Once they're soft I dump them in the bowl of crumbs and fry up the gizzard, heart & liver in the same pan, adding it to the bowl, too.

It's hard to recommend amounts for seasonings- I do it to taste, and it will vary with your preferences and the amount you're making. I go with white pepper, black pepper, a bit of kosher salt, tyme, a smidge of basil, and lots of sage. I hate to say you can't use to much sage, but you almost can't.

Lastly, stir in chicken or turkey stock. It's important to use the best you can find, whether fresh or from a can or mix. Don't add much salt if your broth or stock is boughten.

Mix it well, then stuff it up the birds butt. The rest you can bake in a pan, although you may need to add a little more liquid to that batch; it won't draw juices from the bird.

Hope everyone's holiday feasts went well!
If we're not supposed to eat animals, then how come they're made out of meat?
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Old 11-24-2005, 05:32 PM   #27
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I use my grandmothers recipe. Italian sausage, ground beef, celery onion bread and seasonings.
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Old 11-24-2005, 06:55 PM   #28
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Stove Top Lower Sodium for me.
Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
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Old 11-25-2005, 10:16 AM   #29
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Originally Posted by amber
My stuffing for our Thanksgiving turkey is kind of boring, but tasty. I use Pepperidge Farm from a bag, and then add onions and celery. What is your favorite?
Me too, amber. Serves us well. Oysters, chestnuts, can be added for variation. Not everybody likes oysters, but chestnuts are bland enough to get by with for picky eaters. I am a northerner and I haven't found a cornbread recipe I like that much. I have to stay away from too much sage.

I saw a recipe in a KRAFT magazine (freebie) using cooked sausage and Stovetop and cranberry jellied sauce. Can be made in advance and frozen in balls, thawed and finished in the oven. I am going to do a trial run before I spring it on anyone other than DH.
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Old 10-07-2007, 05:21 PM   #30
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this thread rocks. i was trying to find out what to do with our pork sausage stuffing for dinner tonite. we had a package of butterball stuffing mix (like papperidge farms I guess) & added onion, celery, diced apple, sage, thyme, parsley & pepper.

The bird could eat its way out of the cage. That was very real to me. As an apprentice, I too felt like a bird in a cage made out of bread. I just fed on my limits. -- Lionel Poilane
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