"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, 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: 2,842
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:	11
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: 20,589
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: 10,808
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: 5,557
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!
__________________
If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote
Old 11-13-2017, 08:33 AM   #35
Head Chef
 
Join Date: Apr 2013
Location: Elizabeth City
Posts: 1,033
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
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Pacific Grove, CA
Posts: 1,334
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: 17,456
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: 15,504
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
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,818
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



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.