WHAT HOT TUB ? I DONT SEE NO HOT TUB ?
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 ...
I like all of the ingredients, so I’m sure it would taste great.
The liquid has no time to absorb and you are just getting the skin in any case which should be turning nice and crispy.
I use my late sister-in-law’s stuffing recipe, but bake it like dressing. About 2 loaves of bread, dried or toasted. 4 medium onions. Chop the giblets and fry them. When about half done, add the chopped onions and saute until soft. Wet down the bread with a couple quarts of chicken broth. Add the onion/giblets and about a teaspoon of salt and 1/2 tsp of black pepper. Mix well while mixing rubbed or ground sage. Hard to say how much, I add until it smells right. Then it goes in a greased pan for about 45 minutes at 350. The bird will be fried this year.
If you are using a bread stuffing there is no way to moisturize it enough. Not even if it is soup.
Bread attracts moisture.
Maybe while it was resting?
Not sure. I might try it in a test bird one of these days.
You can also take stuffing and rather than cook it in the bird, steam it like a plum pudding.
They may have started out the same but technically once that dressing was stuffed inside the turkey, became stuffing and absorbed the juices of the bird as it cooked, they were no longer the exact same recipe.
And that's why you preferred stuffing over dressing.
:-)
I like it basted, with butter and herbs, under the skin, then butter spread all over the skin and sprinkled with salt, pepper and garlic powder. Then spray with PAM and use a turkey baster to take excess out of the pan and spread it over the bird a few times during cooking.
Thanksgiving
Almost anything can serve as a stuffing, many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu.
Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, dried prunes, apricots, and raisins. In England, a popular stuffing is sausage meat seasoned with various ingredients, sage, onion, apple, etc.
The stuffing mixture may be cooked separately and served as a side dish, in which case it may still be called 'stuffing', or in some regions, such as the Southern US, 'dressing'
Source: Wikipedia
We did that once a few years ago.
I had a cheeseburger and fries that suited me completely.
Fresh cranberry sauce is the BEST!! The taste is so different than the canned which haven’t ever bought. We like to put a couple spoonfuls of cranberry sauce on top of our pumpkin pie with a dollop of homemade whipped cream. SO good!
Some of the best oysters come from Bayou LaBatre, AL.
Thus, Jimmy Buffet’s sister’s recipe.
http://cooking.nytimes.com/recipes/1016944-lucy-buffetts-oyster-dressing
Fresh oysters are the best!
It’s a pretty dressing, too!
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