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Old 11-09-2011, 12:52 AM   #21
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Originally Posted by babetoo View Post
yesterday, i used a store brand mix. way to much salt and seasoning. had a bitter taste. won't buy that again. i use stove-top very rarely. again to salty for me. i was very disappointed in the mix i used.
Babe, check and see if the store has Mrs. Cubbison's Herbed Stuffing. I think it's perfect salt-wise and I don't use a lot of salt.
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Old 11-09-2011, 03:42 AM   #22
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Avast you heathens by the very name "stuffing" from the greek word stuffinopoulis which means to bury in a dark place, how can you call your concoctions stuffing if you dont stuff with them.
Packet stuffing was invented in Eccles in 1901 by a Greek called Paxos Paxinopolous he named it Paxo which is still the favorite stuffing mix of the nation.
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Old 11-09-2011, 03:50 AM   #23
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which nation?

lemme guess.

turkiya?
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Old 11-09-2011, 02:02 PM   #24
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Originally Posted by Bolas De Fraile View Post
Avast you heathens by the very name "stuffing" from the greek word stuffinopoulis which means to bury in a dark place, how can you call your concoctions stuffing if you dont stuff with them.
Packet stuffing was invented in Eccles in 1901 by a Greek called Paxos Paxinopolous he named it Paxo which is still the favorite stuffing mix of the nation.
If it's shoved up the bird's arse, it's stuffing. If it's prepared in a pyrex type dish and baked in the oven, it's called dressing.
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Old 11-10-2011, 01:06 AM   #25
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Rubbish a dressing table will not fit in a pyrex never mind an oven.
Your post Sir is a farse.
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Old 11-10-2011, 01:11 AM   #26
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not unlike a dresser who might be offended - light in his loafers as it were - by being cooked in either no matter how stylish...
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Old 11-10-2011, 02:13 AM   #27
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I don't usually measure when I make stuffing/dressing. I most often use store bought bread cubes ( I prefer the ones from the grocery in-store bakery. I add extra poultry seasoning and sage (there is never enough for my taste in those little packets). For liquid, I simmer the turkey giblets and the neck and use the cooking liquid supplemented with Chicken broth or stock. I sauté onion, celery, grated carrot and celery leaves. Mix with bread cubes add salt pepper, thyme, sage, poultry seasoning, chicken stock/broth and about 1/4 C. Butter. I STUFF :-). In fact I like the flavor of dressing that has been stuffed, so much that I stuff both ends and I like the fact that some falls out into the pan during roasting as it makes for great gravy drippings! I always make enough dressing to stuff a 20 lb. bird plus extra for an 8x8 casserole dish. ( I always have enough dressing to go with the leftover turkey.
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Old 11-10-2011, 02:19 AM   #28
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Originally Posted by Sir_Loin_of_Beef
1 8 x 8 inch cornbread
2 teaspoons olive oil
3 links (6 ounces) Italian sausage
2 cups finely chopped onion
1 bay leaf
1½ cups diced Granny Smith apple (about 1 large)
½ cup diced celery
½ cup diced fennel bulb
1 teaspoon minced garlic
½ teaspoon poultry seasoning
¼ teaspoon salt
¼ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
1½ cups fat-free, less-sodium chicken broth
2 large eggs, lightly beaten

Preheat oven to 375°.
To prepare stuffing, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring occasionally. Add onion and bay leaf; cook 8 minutes or until onion starts to brown, stirring occasionally. Add apple, celery, and fennel; cook 5 minutes. Add garlic and next 5 ingredients (through black pepper); cook 1 minute. Remove from heat; discard bay leaf. Cool to room temperature.
Crumble corn bread into a large bowl. Add sausage mixture to bowl; toss to combine. Add broth and 2 eggs; toss to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until top is crisp and golden brown.

This is the one my son, Plague of Locusts requested year after year. I've made it both in and out of the turkey because my insignificant other always claimed she would never eat anything shoved up a turkey's butt. I also make the cornbread from scratch the Tuesday before Thanksgiving and let it dry out.
Wow Sir_Loin! I Usually don't care for cornbread stuffing, but this recipe sounds yummy! I may have to try it this season, especially since my SIL only recognizes cornbread stuffing. Lol! Thanks for the recipe!
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Old 11-20-2011, 09:58 AM   #29
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Thanksgiving being a holiday of tradition and family, I always make the stuffing recipe on the Bell's Seasoning box because it's the one my mom made and I love it.

It's a basic sage stuffing that can be modified with the addition of sausage or added veggies.
I was just curious if you dry out the bread first when doing the Bell's one?
What kind of bread is good. Just any white bread pretty much?
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Old 11-20-2011, 10:11 AM   #30
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I buy stuffing bread sold at a local supermarket chain, cut it up and dry it out.

Sometimes I buy day old scali bread.
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