Posted on 11/23/2016 10:37:02 AM PST by Sybeck1
AUBURN, Alabama — Thanksgiving is a time where friends and family gather together to give thanks, enjoy one another’s company and share a good meal. It takes a village to bring these great holiday meals together, and the thought of overwhelming amounts of leftovers keeps everyone motivated to prepare.
Two main dishes found at most Thanksgiving meals are stuffing or dressing. Here is the inside scoop on what defines these two dishes.
Difference between the two
“The major difference between the two dishes is that stuffing is popular in the north and dressing is popular in the south,” said Darlene Minniefield, an Alabama Extension agent in Human Nutrition, Diet and Health.
Stuffing is the bread component baked inside the turkey. That is why it is called, “stuffing.” Dressing is cooked by itself in a separate dish with or without the meat inside. Northerners cook stuffing on the stovetop, and southerners typically cook dressing in the oven.
Both dishes contain a large amount of carbohydrates because of the high amount of bread components such as bread or cornbread.
A cornbread base is more commonly found in the southern region. Whichever bread component you choose to make for your perfect dish, homemade bread will help bring a nice, fresh taste.
To make either dish healthier, add in vegetables. The combination of turkey or ham and stuffing or dressing with added vegetables results in a well-balanced meal.
(Excerpt) Read more at news.aces.edu ...
“NO BEANS IN CHILI! EVER!!”
Pff, no-bean chili is only good for chili dogs.
I’d stuff that.
That’s what I said....
That sounds wonderful , will have to try it sometime.
One of our family holiday songs - Sung to the tune of Frère Jacques:
Next Thanksgiving (Next Thanksgiving)
Save your bread (Save your bread)
Shove it up your turkey (shove it up your Turkey)
Be sure he’s dead (be sure he’s dead)
Ah, the holidays...
Yeah, slight confusion there. One thing I picked up from some British friends who have turkey at Christmas is to drape bacon strips over the top of the bird to help seal in the juices in the breast meat. They’re removed cooked and crispy after the first couple hours, making a nice snack. And the gravy made from the drippings in the bottom of the pan is to die for.
That is how we do it...Yum.
:)
That is how we do it...Yum.
:)
__________
People who have only eaten that tasteless glop in cans have NO idea what cranberry sauce is supposed to taste like. "Ocean Spray" should be ashamed to put that glop out.
And making the REAL, fresh stuff is so easy; buy fresh bag of cranberries, wash the berries, add prescribed amount of sugar (per recipe on the cranberry bag-, cook a few minutes, cool a bit and put in frig. It comes out thickened. That's ALL.
Skip the orange or other cr** that people recommend you add. Anything added ruins the natural delicious taste of the fresh cranberries.
Some people strain it, but I like the whole berries in it. It not only tastes delicious, but a bowl of whole berry sauce looks beautiful on your holiday table.
I was thinking of putting already cooked dressing inside the bird before you put it in the oven. If the dressing were still warm, it would start heating the turkey from inside & maybe take a little less time to cook.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.