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Old 10-11-2005, 12:55 PM   #1
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Show Me Your Stuffing

Do you have a favorite stuffing/dressing recipe? Do you prepare yours inside or outside of the bird?

(I wasn't quite sure which topic would be the most appropriate, so I went with bread.)

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Old 10-11-2005, 01:05 PM   #2
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oh yes, inside the bird both ends, but also a casserole baked along side (left overs you know!)

brown 1/2 lb ground sage sausage (pork or turkey) (some use up to a whole lb.)

saute chopped celerey, onion, carrot (total 2 cups)

combine and add 1 cup precooked left over wild rice pilaf of choice (Uncle Ben's is a good one)

1 cup chopped pecans

add all this to 3 to 4 cups seasoned stuffing bread mix (Pepperidge Farm is a good one)

moisten with chicken broth (1/4 to 1/2 cup) and season with pepper, thyme (pretty close to a tspn) taste for salt. adjust if needed.

Loosely stuff bird or casserole. If a casserole: bake at 325* 30-45min. covered until last 10 min. if too dry, add more chicken broth before last 10 min.
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Old 10-11-2005, 01:20 PM   #3
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YUM YUM, Robo.

You mentioned your oyster dressing. I've been looking for a good one to try. Would love to see your recipe. TIA
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Old 10-11-2005, 01:33 PM   #4
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well first we stale about 10 loaves of bread.
then we fry up a pound of bacon.
sautee some celery and onion. pour that into
all the bread, adding in crumbled bacon. season
with salt, pepper, poultry seasoning and sage.
add a couple tablespoons of hot water and let it
sit until all the bread is moist (may have to add a
little more water). then we stuff the bird and put some
in a casserole dish on the side for people who like
the stuffing a little dryer. me i eat it from the inside
of the bird. usually i put some aside before stuffing the bird
and eat it raw. okay i might be the only one from here who does lol
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Old 10-11-2005, 03:01 PM   #5
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Robo410, we do about the same. But never use directions, just do it by feel.

Always add a bit of hot sauce. Enough to give it some kick, just a tad of warmth, and even those folk who do not like hot foods don't pick up on it.

And oh boy, middie, do we love the raw stuff. Ya gotta taste it you know, it may need a bit more of something. And a teaspoon so or so is not a fair test. Hardly, not at all.
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Old 10-11-2005, 03:15 PM   #6
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Mine is about the same as Robo's but without the sausage and pecans, although I would like to try either pecans or chestnuts in it this time for Thanksgiving.
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Old 10-11-2005, 03:45 PM   #7
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Quote:
Originally Posted by amber
Mine is about the same as Robo's but without the sausage and pecans, although I would like to try either pecans or chestnuts in it this time for Thanksgiving.
Chestnuts (maybe macadamias - or oysters) have been on my list to try too, Amber. Don't know what it is about stuffing, but I could probably eat it all by itself...go to a quiet room with a big spoon.

Aunt Dot, I'm usually not a fan of hot sauce, but I think I would really like to try it in a stuffing/bread dish or a stuffed shroom. Thank you! Great idea. I've been looking at some recipes with parmesan in the stuffing...Oh Boy, does that sound good.

I'm not a big fan of sausage, but I have an old recipe (handwritten) somewhere for sausage, celery, poultry seasoning and Ritz crackers (and I forget what else) handed down to me by a friend that made it with venison. I'll have to see if I can find it. Actually, I like them all.
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Old 10-11-2005, 06:51 PM   #8
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Quote:
Originally Posted by mish
YUM YUM, Robo.

You mentioned your oyster dressing. I've been looking for a good one to try. Would love to see your recipe. TIA
mish - I just add oysters to my regular dressing recipe. I saute the oysters first in some butter and some of the oyster liquor.
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Old 10-11-2005, 09:52 PM   #9
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While Dad was alive I always made a separate dish of Oyster dressing just for him - he loved it!

But seriously, folks, I'm a hybrid traditionalist. I buy turkey necks, backs etc. before T day so I don't have to rise before the roosters to make the stock - do it a day or so before and refrigerate. ( since I'm not the greatest of planners it's usually the evening before!)


From that point on I make it the way I was taught. Bread cubes - seasoned or not - if not I make up my own combo of sage, rosemary, etc or even just poultry seasoning. Celery and onions sauteed in butter and cooled, about 6 eggs (depending on the size of the bird) whisked up a bit, and I add whatever sounds good - apples, craisins, raisins, ( the last two plumped in a bit or rum) water chestnuts and pecans. I add enough seasoned stock for it to be very moist - I believe dry dressing sucks moisture away from the bird and I always stuff the bird...always! The dressing from the bird always goes first (and I too stuff both cavities) then the side I've made from the leftover combo.

Of course I stuff just before I put the bird in the oven and after dinner what is left of the bird is broken down - all stuffing removed and stored appropriately etc. Nobody has ever gotten sick from my table . I generally freeze the carcass for soup later and some of the meat (if there is any)

Turkey Day Rules! It's my favorite holiday because there are no presents - no fussing about what to buy who - I just get to feed people!

Hugs,

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Old 10-11-2005, 10:17 PM   #10
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well, the oyster dressing starts with bacon. you can use pancetta or salt pork if that's your style, but hickory smoke slab bacon is good for this. cut a little thick, rendered well, then saute your onion carrot and celery. all that goes into the seasoned bread mix. a pint of oysters are just barely heated to slightly firm them, and then added with all the liquid (liquor as the oyermen call it) to the dressing. mix gently. season with thyme, fresh parsley, black pepper, your favorite hot sauce to taste (I like marie sharps habanero) and if it needs a little more moisture, pour on a little half and half or light cream. bake 30 min at 325-350* unless using a deep caserole, then give it 45 min.

I have also made this substituting a variety of mushrooms for the oysters which I sauted medium done. I was really good but quite different. Also that may need some added broth ( I used beef)
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