"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-12-2017, 04:49 PM   #21
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,299
Don't feel guilty about it, Carol. We all take a little help from the store now and then. Depending on how I'm feeling, some years I've made my own bread to use for stuffing and other years I've used a bag of Pepperidge Farm seasoned bread cubes.

In any case, my stuffing is pretty basic and we love it: sauté onions and celery in melted butter, add sage, thyme, salt and pepper, then add the dried bread cubes and homemade turkey stock. Then I stir in some raisins because DH likes them - I'd rather not, but sometimes we compromise, eh? Then into the bird it goes. Any extra - and I must have extra - goes into a casserole dish for another day. No eggs. Delicious
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-12-2017, 04:54 PM   #22
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,811
....and we so enjoy you Di !!

As I mentioned when I make the dressing, I make lots and freeze it in quart zip lock bags. One of our favorite year round meals is making two mounds of defrosted dressing in a bake pan, and topping the mounds with two well seasoned skillet browned chicken thighs, finishing in the oven. The juices from the thighs into the dressing is spectacular, just like a stuffed bird. A gravy can be made with the fond in the skillet for mashed potatoes. Yummy!!
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-12-2017, 05:21 PM   #23
Master Chef
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,587
One of the benefits of deconstructing the turkey is you can make two or three times as much stuffing, because there is never enough stuffing inside the turkey to please everyone or to have enough for leftovers, and dressing in a casserole dish just isn't the same. It might as well be Stove Top stuffing from a box.
__________________
It's 69F in San Diego. It is 29F in Niaqara Falls. Where would you choose to be?
Sir_Loin_of_Beef is offline   Reply With Quote
Old 11-12-2017, 05:25 PM   #24
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,935
Every year when Thanksgiving is near, I look through these threads of wonderful sounding dressing ideas, and drool over how good they sound. Truth be told, my small family would disown me (well, probably not), but they love the dressing I make every year and are not too willing to have anything out of the norm.

I make pretty much the same basic dressing/stuffing as Craig and GG posted:

Mrs. Cubbison's or Pepperidge Farm seasoned stuffing mix
Chicken or turkey stock
Lots of sautéed celery and onion
Lots of butter
Chopped fresh sage and parsley

I also finely chop the package of giblets (except for the liver), simmer them in a little water 'til done, and add that and the simmering liquid to the dressing. To my knowledge, my fam doesn't know that. Shhhh....don't tell them or they would say 'ewww'.

LOL, they crack me up.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 11-12-2017, 05:28 PM   #25
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,935
Quote:
Originally Posted by Kayelle View Post
....and we so enjoy you Di !!

As I mentioned when I make the dressing, I make lots and freeze it in quart zip lock bags. One of our favorite year round meals is making two mounds of defrosted dressing in a bake pan, and topping the mounds with two well seasoned skillet browned chicken thighs, finishing in the oven. The juices from the thighs into the dressing is spectacular, just like a stuffed bird. A gravy can be made with the fond in the skillet for mashed potatoes. Yummy!!
This sounds delish, Kay. There's always SO much dressing, so will def keep this in mind!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 11-12-2017, 06:09 PM   #26
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,594
Quote:
Originally Posted by di reston View Post
Well, as you know, over here we don't have a Thanksgiving Day as such. I wish we did. It would be nice to think of all the good things we should be thankful for. Your versions of stuffing sound great - sadly, in Italy, we don't have whole turkeys, or even jointed ones. The chickens are rather small too, but as there are only the two of us we'll hack it with a miserable little thing, or maybe two so that Lucas our dog gets his share as well. I adore our dog and I spoil him rotten! I'm looking forward to doing your ways of doing stuffing. We have roast chicken every Sunday, so there's plenty of opportunity.

On closing my post, may I say I do so enjoy being part of this NG!


di reston


Enough is never as good as a feast Oscar Wilde



Di, there's something over here in the US called Friendsgiving.
Where groups of friends gather to give Thanks.
It can be alot of fun, especially when everyone brings a dish,
potluck style.
Maybe you could start your own Friendsgiving in Italy, be a trend setter
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-12-2017, 06:13 PM   #27
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,211
Quote:
Originally Posted by Kaneohegirlinaz View Post
Di, there's something over here in the US called Friendsgiving.
Where groups of friends gather to give Thanks.
It can be alot of fun, especially when everyone brings a dish,
potluck style.
Maybe you could start your own Friendsgiving in Italy, be a trend setter
A wonderful suggestion to have a Friendsgiving Day a couple of times a year...

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 11-12-2017, 06:13 PM   #28
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,299
Quote:
Originally Posted by Kayelle View Post
....and we so enjoy you Di !!

As I mentioned when I make the dressing, I make lots and freeze it in quart zip lock bags. One of our favorite year round meals is making two mounds of defrosted dressing in a bake pan, and topping the mounds with two well seasoned skillet browned chicken thighs, finishing in the oven. The juices from the thighs into the dressing is spectacular, just like a stuffed bird. A gravy can be made with the fond in the skillet for mashed potatoes. Yummy!!
Yeesh, I know you've mentioned this before and I forgot all about it, but this sounds G-RRR-REAT! (in my best Tony the Tiger voice). I'm going to put it in my phone calendar for December, January and February so I remember!
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-12-2017, 06:25 PM   #29
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,110
My mother always made our stuffing/dressing with homemade cornbread, white bread, eggs, raw onions and celery, poultry seasoning, and broth. I made it the same way for years, except I started sautéing the veges in butter. But, Craig didn't/doesn't like it that way so if it's just me and him, he makes it his way because I'm not that picky about it.
medtran49 is offline   Reply With Quote
Old 11-12-2017, 06:25 PM   #30
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,594
Stuffing, Dressing or Filling as my husband's family calls it, is not something that I ever cared for, until I took over making the holiday meals.

My Paternal Grandmother was not a very good cook, but she did make a casserole style Dressing for the holidays that I liked. I've adapted her main concept and have started our own tradition.

Click image for larger version

Name:	001.JPG
Views:	33
Size:	125.5 KB
ID:	28394

I start with this recipe and add to it:
Fresh Gourmet - Recipe Details

I add about a pound of diced and sauteed Hawaiian Portuguese Sausage or Linguica. It adds a nice spice.

Click image for larger version

Name:	Hawaiian Portuguese Sausage.JPG
Views:	40
Size:	122.9 KB
ID:	28395

and rather than Chicken Broth, I use Turkey.
My younger sister who moved away from home when she finished college, came to have Thanksgiving at my Mother's with DH and I two years ago and Mom INSISTED that I make this dressing. Sister was, "EWWW" , I sais, no think of Grandma Eve's dressing; she took one taste and was hooked!
This is wonderful for breakfast with an egg on top

Click image for larger version

Name:	003.JPG
Views:	41
Size:	122.3 KB
ID:	28396
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-12-2017, 06:27 PM   #31
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,594
Oh yeah, the reason why I make my Dressing casserole style is I deconstruct the Turkey for even roasting

Click image for larger version

Name:	deconstructed-turkey1.jpg
Views:	61
Size:	86.8 KB
ID:	28397

... see all those juices in the bottom of the pan?
MMM! good gravy!
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-12-2017, 06:54 PM   #32
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Dawgluver View Post
I've noticed that too. Apparently it “fluffs up” the dressing, at least according to some peoples’ moms. Not for me, thanks.
I had been told by my mother the reason was to hold the stuffing together. Like it is supposed to do for meatloaf.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-12-2017, 07:11 PM   #33
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,811
Quote:
Originally Posted by medtran49 View Post
My mother always made our stuffing/dressing with homemade cornbread, white bread, eggs, raw onions and celery, poultry seasoning, and broth. I made it the same way for years, except I started sautéing the veges in butter. But, Craig didn't/doesn't like it that way so if it's just me and him, he makes it his way because I'm not that picky about it.
My mom also used raw veggies , but I also like to saute the veggies in butter now. I also now use Mrs. Cubbisons cornbread mix.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-13-2017, 06:05 AM   #34
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,238
Quote:
Originally Posted by Addie View Post
I have always made extra for a casserole. It wouldn't be Thanksgiving without leftover stuffing mix for the next day's sandwiches. Turkey, stuffing, cranberry sauce, and gravy all of a large sub role.
Next Day? What do you mean Next Day? The after T-Day dinner sandwich is just the way to go! I'm not waiting till the next day! Stuffing on T-Day isn't just for the bird!
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is online now   Reply With Quote
Old 11-13-2017, 08:33 AM   #35
Head Chef
 
Join Date: Apr 2013
Location: Elizabeth City
Posts: 1,314
We make both plain and oyster dressing for Christmas. Our plain has herbed stuffing crumbles, stove top mix, ritz crackers, onions, turkey gibbrage, mixed with turkey broth and put in a pan that's dotted with butter cubes. Our oyster is just cornbread stuffing crumbles, stove top mix, ritz crackers, chopped up oysters that have been cooked and the juice that they were cooked in, mixed together and baked in a pan.
__________________
Cindi in NC
Just a crazy T-2 blonde!
Take life one day at a time - and what doesn't kill you will only make you stronger. ( Unknown/Kelly Clarkson)
cjmmytunes is offline   Reply With Quote
Old 11-13-2017, 08:42 AM   #36
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,211
Quote:
Originally Posted by Kaneohegirlinaz View Post

I start with this recipe and add to it:
Fresh Gourmet - Recipe Details

I add about a pound of diced and sauteed Hawaiian Portuguese Sausage or Linguica. It adds a nice spice.

Attachment 28395


This is wonderful for breakfast with an egg on top

Attachment 28396
Linguica (as does bacon) makes almost everything better..

An egg on top of dressing IS delicious...

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 11-13-2017, 11:14 AM   #37
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,514
4 cups of corn meal converted into cornbread a day in advance.
1 pan of biscuits made a day or two in advance of which 4 or 5 are used.
4 to 6 raw eggs.... Not a binder.
Chicken stock with enough fat on top to float a pirogue.
etc. etc. etc.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 11-13-2017, 11:48 AM   #38
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,899
In our region, in addition to traditional (whatever is traditional for you) it is almost a law that cornbread dressing is also served. I happen to really like both and serve both.

A few years ago I came across a wonderful recipe for slow-cooker cornbread dressing by the wonderful folks at Southern Living. I've never tried a recipe by Southern Living that wasn't a 100% winner. Glenn loves it!

It's especially nice because it doesn't tie up any part of the stove or oven. If you're interested here's the recipe.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 11-13-2017, 12:35 PM   #39
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,127
Okay, here goes..

I developed this recipe 15? years ago and made a note it was adapted from a recipe I found in the magazine, Cook's Illustrated.

4T butter, no substitutes
onion chopped, 1 1/2 cups
celery chopped, 1 1/2 cups
garlic, 4 cloves
oregano 1/2 t.
parsley, fresh chopped 1/2 cup
pepper 1/2 t.

dried bread cubes, 12 cups, I use home made whole wheat and herb bread

chicken stock 2 cups
eggs 3 large. lightly beaten
salt, 1 t.

I undoubtedly will add green chile in some form this year.
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Reply

Tags
dressing, stuffing, thanksgiving

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





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×