All you have to do is buy a bag of fresh cranberries and use the recipe on the bag. Very, very simple- and please no oranges or anything added (except sugar). Anything added ruins the delicious natural taste of cranberries.
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 ...
All you have to do is buy a bag of fresh cranberries and use the recipe on the bag. Very, very simple- and please no oranges or anything added (except sugar). Anything added ruins the delicious natural taste of cranberries.
I stuff the bird and call it “stuffing” here in NY/NJ. I do a bread stuffing that my mother always made - with Bell’s seasoning and onion, celery and diced carrot. Anything that can’t fit in the bird goes into a casserole dish. I always overdo the stuffing!
I was wondering if bread stuffing at its origins in the English/Irish bread sauce which is also delicious.
Here’s 65 different ones, they all sound good. I must be hungry, lol
I don’t get it, who doesn’t have both?
My grandma in SE Indiana made oyster dressing...she showed my wife, but we lost the recipe...my family was ... shall we say not amused....
All right, I’ll stuff it.
I use onions, oranges and sprigs of thyme. I'm nervous about stuffing because it takes longer to cook and you need to have it at a safe temperature before serving.
We use Bell’s, too! As much as can be is stuffed into the bird, with leftovers wrapped in aluminum foil or put in a casserole dish. The stuffing cooked in the bird always tastes better, imho. I’ve never had bread sauce.
Today, many Americans delight in giving regional produce, recipes and seasonings a place on the Thanksgiving table. In New Mexico, chiles and other southwestern flavors are used in stuffing, while on the Chesapeake Bay, the local favorite, crab, often shows up as a holiday appetizer or as an ingredient in dressing.
In Minnesota, the turkey might be stuffed with wild rice, and in Washington State, locally grown hazelnuts are featured in stuffing and desserts. In Indiana, persimmon puddings are a favorite Thanksgiving dessert, and in Key West, key lime pie joins pumpkin pie on the holiday table. Some specialties have even become ubiquitous regional additions to local Thanksgiving menus; in Baltimore, for instance, it is common to find sauerkraut alongside the Thanksgiving turkey.Source: plimoth.org
The stuffing pictured above is a favourite of our friends in New Orleans,
and features cornbread and oysters!
Grandmas didn’t use cornbread...it was fresh oven baked bread...very moist...sigh
Bread sauce is white, fresh bread crumbs, moistened with cream and flavored with bay, nutmeg and onion. I had it in Cambridge, England at a college about a decade ago and still remember that it was delicious. Nigella Lawson says it must be served with turkey.
still havent figured out how to make stuffing on a PBJ sammich
Celebrate diversity!
Stuffing in NY. Though we stopped stuffing the bird itself as it lengths the cooking time.
My Italian Nana made stuffing with lots sweet Italian sausage broken up into it. It was s meal in itself. We have been making the non stuffed stuffing this way now for years in homage to both my and my wife’s grandmothers.
Not true.
You add enough moisture to the stuffing to prevent dryness from happening. If your bird dries out, it’s because you didn’t make your stuffing correctly. You moisten the stuffing to just before being a sloppy soup, bit it still holds together. Also use egg in your recipe as it contributes to the moisture, and helps hold the final product together.
If you do this, even of the bird was slightly dehydrated before slaughter, and sometimes they are...you will be putting moisture back into the bird as it cooks, as well as the flavors of the seasoning from the stuffing.
Also, if your bird is dry and your stuffing was the correct moisture, it’s because you over cooked the bird. Dry tirkey is due to chef’s error.
I wonder how it would turn out if you cooked your dressing first and then used it for stuffing?
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