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Old 11-25-2005, 02:25 PM   #11
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Location: USA,Michigan
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Thank you, thank you, thank you! I didn't use any single reicipe given here. But I did look at all of them, and severaly that were given to me previously on D.C. I looked at the ratios of veggies to bread, to herbs and spices. I then made my own dressing/stuffing with fresh baked bread, cut into croutons and dried in the oven, sage, onion and celery, breadfast sausage links, with turkey broth made by boiling the necks and gizzards, salt, & pepper, sage, and oregano.

The stuffing/dressing came out perfect, for the first time ever! And I owe it all to my freinds at D.C. As I am so fond of saying, cooking is the ability to adapt what you learn from others and create something that is your very own.

You pointed me in the right direction, and I adapted your recipes into something that I truly love at the Thanksgiving table. Again, thank you all, even though this wasn't my thread.

I just hope that someone had equally good results from my advise about how to roast a turkey.

Seeeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
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Old 11-28-2005, 11:37 PM   #12
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Well I don't call it stuffing but do call it dressing.......I think it depends on where you live or where your parents were from.

T's Sage Dressing

Lightly toast a loaf of bread. Tear up into bite size pieces and put into an extra large mixing bowl.
In a saute pan add 4 tbsp. butter and saute 1 cup diced onions and 1 cup diced celery. Saute till tender. Put mixture in mixing bowl with your bread. Add 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp dried parsley, 1 tsp dried rosemary, 1 tsp dried sage, 1/2 tsp dried thyme, 1/2 tsp poultry seasoning. Pour over the mixture 1/2 can of Swanson Low Sodium Chicken Broth. Mix all this together..........you may need to add a little more chicken broth. You don't want it too dry or too wet so add a little at a time. Taste....you may have to add a little more of any of the above herbs/seasonings. I usually start out with adding a little extra S & P then move on to adding a little more poultry seasoning then sage.....tasting after adding each.
Pour into a greased baking pan or casserole dish. Bake at 350 degrees covered for 20 minutes then uncovered 10 minutes or until top is browned to your liking.

You can add Oysters for Oyster Dressing.........just cook them in come chicken broth with celery, onion, salt and pepper. Then add them to your dressing mixture before baking.

Se non supporta il calore, vattene dalla cucina!
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Old 11-29-2005, 08:40 AM   #13
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I ended up making mine a little differently than usual this year. I used the same proportions as in my recipe posted above, but left out the chicken and mayo, added oysters and chopped smoked sausage, and mixed it all together rather than layering. I doubled the recipe, and used 2 boxes chicken flavor stuffing mix, and 2 boxes of the new herb flavor stuffing mix. It turned out to be the best I've ever made.
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Old 11-29-2005, 09:06 AM   #14
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"Stuffing" and "Dressing" are really the same thing. The only difference is that "Stuffing" gets stuffed into the bird, and "Dressing" dresses the plate.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
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Old 11-29-2005, 09:27 AM   #15
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i made this quickly last night to go with our belated turkey (we went to my sister's house for thanksgiving, and didn't get any leftovers ).

bucky's quick stuffing

2 cups celery, diced
2 cups red onion, diced
6 links of turkey sausage, casing removed
1 large granny smith apple, peeled, cored, and diced
1 large cortland apple, peeled, cored, and diced
1 bag of pepperidge farm bread cubes for stuffing
3 slices of pepperidge farm health nut bread, cubed
2 tbsps toatsed/shelled sunflower seeds
2 tbsps toasted/shelled pumpkin seeds
3 tbsps butter
3 tbsps canola oil
5 sage leaves, chiffonade
1 tsp fresh thyme leaves
1 14 oz. can of turkey or chicken stock
sea salt and fresh cracked black pepper to taste

in a skillet over medium-high heat, add 1 tbsp each of butter and oil, and brown the sausage, chopping it down into small chunks as it cooks. set aside in a very large bowl.

add remaining butter and oil, turn heat to high, and sweat the onions and celery. add the thyme and sage. when the onions are just beginning to carmelize, add them to the bowl with the sausage. deglaze the skillet with some of the stock, and add the liquid to the bowl.

add the bag of stuffing, apples, seeds, and bread cubes to the bowl, and toss to distribute everything. add salt and pepper to taste. pour into a deep, clear glass baking dish (that has been sprayed with a non-stick cooking spray like pam), pressing down gently to flatten it out. drizzle remaining stock evenly over the stuffing, so that you can see a little liquid beginning to pool on the bottom. this is the key to getting it right. too much stock on the bottom, and it will be too mushy; to little, and it will be dry. err on the dry side, because you can always add more stock as it bakes.

put into a 350 degree oven for 1 hour. remove from oven, brush top with melted butter, turn heat up to 450, and put back in oven for another 10 minutes or so to crisp the top and edges.

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beidh ar la linn.
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