Posted on 11/11/2022 11:30:00 AM PST by mylife
Whether you call it stuffing or dressing, the broth-soaked bread dish is a Thanksgiving must-have. Though it’s not advisable to stuff the turkey with anything, it’s commonly agreed upon that “dressing” is always made with cornbread, and “stuffing” is usually made with a white bread of some kind—usually sandwich bread. But no matter what kind of bread you start with, it has to be ready to receive liquid, and that is accomplished by either drying or staling. A lot of recipes recommend you stale your bread rather than dry it, but I think fully-dried bread gives your stuffing a better texture (and it takes less time).
What’s the difference between drying and staling? Drying is the simple act of removing as much moisture as you can from your bread, usually in a low-temp oven, resulting in cracker-y, crispy cubes. Staling is a little different: Moisture does evaporate, but it also migrates from swollen starch granules into the airy spaces in the crumb and into the bread’s crust. Those starches then realign and recrystallize without the moisture, resulting in bread that is dry, but not crisp. Instead of crispy little cubes, you get leathery, chewy pieces that are less able to absorb broth, which is not what I personally want in my favorite bread-based side dish
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“it’s not advisable to stuff the turkey with anything”
“Says who?!”
I think it’s a safety issue ‘cause bacteria grows easily in poultry. But how many of our grandmas killed their families with stuffing in the turkey? Just like I know of nobody who died “licking the spoon” of cake batter with ... ARRRGH! ... raw eggs in it.
Dressing cooked in the bird is the best. Just remove all of it when done to avoid possible bacteria.
I like cashews in dressing.
Cashews sound divine!
My kids and I love fresh artichokes stuffed with Italian seasoned bread crumbs and a little olive oil, then steamed till the ‘chokes are tender. I can see why artichokes would be good in stuffing.
Whole artichokes are a dream cooked in the Instant Pot. Quicker than stovetop, less heat in the kitchen.
Dressing with cashews:
(Makes a lot. For smaller yield, just halve everything)
Chop (I use Cuisinart):
1 lb. bacon, chopped
1 lb. mild Italian sausage
2 large onions, chopped
2 heads celery
Saute’ for 15-20 minutes until some of the juices evaporate. Remove from heat.
Place sautéed items in large bowl and add the following:
2 loaves dried bread crumbs
½ C. instant milk, dry
2 Tbs. poultry seasoning
Salt and pepper to taste
Sage to taste (3-4 Tbs.)
Mix everything together thoroughly with your hands.
After mixing, lightly toss in the following:
1 lb. whole cashews
2 cans sliced water chestnuts
I bet! I would add onion or shallot.
great idea
LOL
easy to make.
I started making it at age 5
Thanks for the recipe. I don’t see liquid? This is cooked outside the turkey in same or separate pan?
My Grandma in Ohio always made oyster dressing
The artichoke hearts can be added to whatever stuffing you currently make. I use a can of quartered artichoke hearts, or Birdseye frozen hearts (thawed). One year I mixed them into the usual stuffing as an experiment. Now it is an annual tradition.
I never heard of the verb “to stale”.
sounds delish
“This is cooked outside the turkey in same or separate pan?”
Either/both.
I think the liquid comes from the saute step, and then the bird while cooking. It’s on the dry side. I don’t like it pasty. Could add some broth. I haven’t made it in years, and maybe I did that. Can’t remember.
nor have I
I love cornbread, but not as dressing or stuffing. The best desert at Thanksgiving is made with cornbread- Indian Pudding.
My stuffing is pretty standard. I “dry” the bread and tear it into stuffing sized pieces. I saute onions and celery add s & p and poultry seasoning. I use maybe 1/2 cup of chicken broth and more butter (it’s Thanksgiving!). Mix well with the bread and let it cool a bit. Then I stuff the bird! Plenty of basting while it cooks.
I do this so I can have sliced tukey, homemade cranberry sauce and stuffing sandwiches on Friday!
Very good. I have been using vegetable broth in my stuffing. It adds great flavor.
“sliced turkey, homemade cranberry sauce and stuffing sandwiches”
Yom!!
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