It's turkey. Does celery have to go in it? I loathe the stuff.
+1This is my front end stuffing for Turkey. Buy good quality herb pork sausages, skin and place in a bowl, add chopped roast chestnuts,chopped shallots, sage, fresh breadcrumbs, eggs salt and pepper, mix and stuff.The amount you need will vary because of size of orifice, I also like to work the farce between the skin and breasts so I get a symmetrical bulge.
cmontg34 said:Okay here's what I'm thinking of doing, I'm going to get some really good bread from Whole Foods a day or two before Thanksgiving so it dries out. Then I'm going to brown some ground Italian sausage, and saute chopped onions and a very small amount of celery with it. I'll add it to the bread, season with thyme and sage, (should I add an beaten egg to it??) put it all in a baking dish, add some stock, maybe add a bit of parm cheese and bake it. How does it sound??
Okay here's what I'm thinking of doing, I'm going to get some really good bread from Whole Foods a day or two before Thanksgiving so it dries out. Then I'm going to brown some ground Italian sausage, and saute chopped onions and a very small amount of celery with it. I'll add it to the bread, season with thyme and sage, (should I add an beaten egg to it??) put it all in a baking dish, add some stock, maybe add a bit of parm cheese and bake it. How does it sound??
cmontg34 said:Yeah, I remember that thread too, but it was on whether to stuff the bird, or not. I shall not
I am not sure if it's just because I didn't grow up stateside, but one thing that throws me off is the oyster stuffing. . .I just can't get into it, though maybe I juat haven't had a good one.
Merinda said:I think first, you have to like oysters. If not, you will not like oyster stuffing.
That being said....I made an oyster stuffing once and rinsed, rinsed, and rinsed the heck out of my oysters. The flavor was mild and delicious! Best oyster dressing I had ever tried.
I like oysters, but the only oyster stuffing I've had was MIL's, and I find it nasty. DH loves it.