"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Thread Tools Display Modes
Old 11-22-2006, 11:55 AM   #1
Senior Cook
Mr_Dove's Avatar
Join Date: May 2005
Location: Denver
Posts: 209
How to make stuffing/dressing?

I did a few searches and found lots of recipes for stuffing/dressing. Problem is that I've never made anything other than stovetop.

I've eaten home made stuffing before and my usual complains are
1. lack of flavor. bland
2. too much mush

Usually when i make stovetop I'll throw it in the oven for a while to dry it out a bit so that its not mush.

Once I find out the basics of making stuffing/dressing I'll look throug the many recipes on the site here.


Mr_Dove is offline   Reply With Quote
Old 11-22-2006, 12:05 PM   #2
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
All I can tell you, is to use really, REALLY, dry bread. Also, don't use to much stock, as this will just get soaked up by the bread and turn the bread to mush.

If you are going to stuff the bird, I'm not sure if you really want to use much stock, if any, at all, as the stuffing will soak up all the juices that come out of the bird during the cooking process.

Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-22-2006, 12:10 PM   #3
Head Chef
goboenomo's Avatar
Join Date: Aug 2006
Location: Canada
Posts: 2,208
Send a message via AIM to goboenomo Send a message via MSN to goboenomo Send a message via Yahoo to goboenomo
Just leave a loaf of bread out of the bag for a day or two. Or however much you plan to eat. Or however much you plan to eat.
Zzyxk - Short baked goods slideshow! Homemade
Please check it out.
goboenomo is offline   Reply With Quote
Old 11-22-2006, 12:31 PM   #4
Senior Cook
Mr_Dove's Avatar
Join Date: May 2005
Location: Denver
Posts: 209
stovetop tells you to

1. boil your liquid (water and butter) in a small saucepan
2. mix in the dry bread stuffs
3. let sit for a few minutes
4. eat

Is home-made stuffing the same way? boil the liquid, add the bread, let sit, and eat? At what point do you add additional flavorings like rosemary?

I intend to bake the stuffing at some point to make is less mushy too.
Mr_Dove is offline   Reply With Quote
Old 11-22-2006, 12:33 PM   #5
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,084
I follow the recipe on the back of the Bell's seasoning with a few mods. It's the way my mom did it.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-22-2006, 12:37 PM   #6
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
All I can suggest is that you look at the recipes and try one that seems about right.

The lack of flavor suggests those you have eaten did not have enough spices, herbs, or related foods to make them taste good to you.

Many add meat, including sauage, others add fruits and veggies, including such things as onions, celery, bell peppers, or hotter chiles, diced apples, raisins, and many others.

The often served Thanksgiving stuffing often has sage and thyme. Other spices may include rosemary or marjoram, parsley is added by many.

Always find a splash of a hot sauce, keeping the heat under the detectable level for most guests, gives it a bit of zing.

This is just the beginning, cause stuffin's and dressin's can be made with many different ingredients. But there is no need for them to be bland.

Have used stovetop, in a hurry, but always zing it up.

Happy Thanksgiving.
auntdot is offline   Reply With Quote
Old 11-22-2006, 02:12 PM   #7
Head Chef
Toots's Avatar
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
This is how I make a very basic dressing.

Toast one package of plain white bread (the cheap stuff)
Tear the bread up into chunks and place in a large bowl
Meanwhile, saute 2-3 stalks of celery and 1-2 white onions in butter until cooked. Add celery/onion mixture to bowl of bread.
Add canned chicken broth or turkey stock and salt/pepper and some dried sage (you can also add poultry seasoning if you wish) to the mixture. You want to add enough liquid to get the dressing pretty soggy. I then place it in a casserole dish, cover it and bake it for about 45 minutes on 350. I like to add the juice/broth from my the turkey to the dressing while its cooking.

This is a very basic but good recipe, you can fancy it up but this is much better than Stove Top and not much work.

Toots is offline   Reply With Quote


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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:35 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.