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Old 11-15-2014, 08:31 PM   #71
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I follow the recipe on the box.
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Old 11-16-2014, 06:07 AM   #72
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If I make enything for Thannksgiving, I always make stuffing.

I tried to recreate Mom's stuffing. She used Pepperidge Farms Stuffing so I bought some. It was pretty expensive especially since I had previously used the Betty Crocker which just used a loaf of white sandwich bread.

It was an absolute failure. There was no seasoning in the Stuffing and was just blah. I'll stick to Betty Crocker, but I'll have ti switch to honey wheat bread because of Diabetes. I use honey wheat in meatloaf, so I know it's okay.
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Old 11-16-2014, 08:43 AM   #73
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I used to bring that back from Maine when I remembered. That is an ingredient that just about everyone has in their spice cabinet up there, heck it wasn't until I moved away from Maine that I realized there was another poultry seasoning out there.

I can get it here now, it's $2.99 a box and for me well worth it. Thanksgiving doesn't taste the same without it for me.

I usually make white bread with 2-3 tablespoons of bells mixed into the dough, while the bread is baking, the house smells like thanksgiving. Makes great bread for turkey sandwiches.

My stuffing goes something like this.

Dried bread cubes (usually my stuffing bread recipe)
generous amount of onion and celery
butter
salt and pepper and more Bell's
Turkey or chicken stock

I saute the onions and celery in a generous amount of butter until quite soft, toss it with the bread cubes, season to taste and moisten with stock. I bake it separately from the bird.

This is a very basic stuffing, like I grew up with in Maine. I've added sausage to it as well, but I usually make it without.

I remember as a child, my mom would sit me in the dining room with the toaster to toast bread for stuffing, I would do 2-3 big loaves. This was back in the day when toasters had to have time to cool down or they would make a loud noise!
My mother would make a small amount of mashed potato stuffing for the neck. That was always for me alone. And I also had her bread stuffing. Both had Bell's seasoning.

When I lived in Texas I remember a lot of folks had never heard of bread stuffing. It was always corn bread stuffing. And some of the corn stuffing I tasted was (to be blunt) HORRIBLE. Just corn meal, flour and water. Some folks in Texas really needed some cooking lessons.

Hurry up Thanksgiving. I want some stuffing today.
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Old 11-16-2014, 08:53 AM   #74
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If I make anything for Thanksgiving, I always make stuffing.

I tried to recreate Mom's stuffing. She used Pepperidge Farms Stuffing so I bought some. It was pretty expensive especially since I had previously used the Betty Crocker which just used a loaf of white sandwich bread.

It was an absolute failure. There was no seasoning in the Stuffing and was just blah. I'll stick to Betty Crocker, but I'll have ti switch to honey wheat bread because of Diabetes. I use honey wheat in meatloaf, so I know it's okay.
Every article that Pepperidge Farms makes and sells is VERY expensive. I don't buy it for the stuffing, just for the slightly flavored bread cubes as a snack. It is like croûtons for a salad.

If I can't find another brand of Cinnamon Bread for French Toast, then I will buy the Pepperidge Farms. But that happens very rarely. Even the house brand is available to me. And for a lot less cost.
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Old 11-16-2014, 10:03 AM   #75
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My mother would make a small amount of mashed potato stuffing for the neck. That was always for me alone. And I also had her bread stuffing. Both had Bell's seasoning.

When I lived in Texas I remember a lot of folks had never heard of bread stuffing. It was always corn bread stuffing. And some of the corn stuffing I tasted was (to be blunt) HORRIBLE. Just corn meal, flour and water. Some folks in Texas really needed some cooking lessons.

Hurry up Thanksgiving. I want some stuffing today.
I've found that stuffing/dressing varies a lot from region to region. The bread stuffing that I grew up on is very much like you see in pictures depicting a Thanksgiving dinner. As I moved south, where it's often called "dressing" I noticed that cornbread often gets involved, either all cornbread or a mix of regular bread and cornbread. In this part of the south, stuffing/dressing is more like a savory bread pudding because of the addition of eggs and more liquid. It also tends to be flavored differently here, often less sage heavy.
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Old 11-16-2014, 03:25 PM   #76
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I make dressing (meaning it does not get stuffed into anything.) My family is all from the south, so we definitely have cornbread in our dressing. It's pretty simple - day-old cornbread and biscuits along with day-old toast. Onions, celery, salt & pepper and sage. To moisten it, turkey essence (which is water that turkey has dripped into while it has cooked. The giblets and neck cook in this water as well.) Sometimes an egg will be added. It depends on the feel of the dressing. Momma liked to form it in to round balls and bake it so it was lightly browned outside and fluffy moist inside.

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Old 11-16-2014, 03:55 PM   #77
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Thanksgiving Planning 2014 | Who's in?

We like our stuffing/dressing on the moist side, and I cook it in the bird and in a casserole dish( always make more than will fit in the turkey). Like many of the recipes above, I start by sautéing onion and celery. I always use celery leaves and especially those from the heart of the celery. I add another vegetable that I have not seen anyone else mention...shredded carrot, I think that all these vegetables keep the dressing moist. I used to use giblets, but DH likes the turkey neck roasted with the bird and nobody here really cares for the gizzard, the liver and heart sometimes get roasted with the bird (less time of course). I use stock and butter to moisten bread cubes (not crumbs). I like a mix of sourdough, wheat and white bread cubes, lots of sage and poultry seasoning and some Spike brand seasoning, fresh ground pepper and parsley I have been known to add mushrooms and/ or ground cooked sausage on occasion, but not usually.
I find cornbread stuffing too sweet for my taste, but I have on occasion made it for my son-in-law.

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Old 11-16-2014, 07:49 PM   #78
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Really good sounding dressing recipes here. As others have mentioned, sage has to be included in mine. For me, it just doesn't seem Thanksgiving-y without fresh sage. Like somebunny, I like it on the moist side. I usually add spinach or parsley for some extra color.

My son-in-law does not like celery or onions...in anything. He will just have to pick them out, because I'm making the dressing the way the rest of us like it.
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Old 11-16-2014, 07:56 PM   #79
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Good for you, Cheryl! I'm bringing bread stuffing/dressing to a purportedly gluten-free bunch and their spouses. I've never seen so many gluten-free folks in my life. Surprisingly, last year my dressing disappeared pretty quickly.

I'm also bringing deer summer sausage. Many are also vegetarian, though I have a feeling not by choice.
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Old 11-16-2014, 07:57 PM   #80
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My son-in-law does not like celery or onions...in anything. He will just have to pick them out, because I'm making the dressing the way the rest of us like it.
Toothless Shrek cannot eat celery or onions. I puree them, then saute and mix in. I will have my flavors.
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