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Old 11-12-2017, 06:27 PM   #31
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Oh yeah, the reason why I make my Dressing casserole style is I deconstruct the Turkey for even roasting

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... see all those juices in the bottom of the pan?
MMM! good gravy!

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Old 11-12-2017, 06:54 PM   #32
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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.

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Old 11-12-2017, 07:11 PM   #33
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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.
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Old 11-13-2017, 06:05 AM   #34
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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!
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Old 11-13-2017, 08:33 AM   #35
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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.
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Old 11-13-2017, 08:42 AM   #36
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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...

Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
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Old 11-13-2017, 11:14 AM   #37
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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.
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Old 11-13-2017, 11:48 AM   #38
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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
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Old 11-13-2017, 12:35 PM   #39
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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.

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dressing, stuffing, thanksgiving

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