For the Best Stuffing, Dry Your Bread Instead of Staling It

lifehacker ^

[MayflowerMadam]

“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.

[MayflowerMadam]

I like cashews in dressing.

[NautiNurse]

Cashews sound divine!

[Flaming Conservative]

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.

[NautiNurse]

Whole artichokes are a dream cooked in the Instant Pot. Quicker than stovetop, less heat in the kitchen.

[MayflowerMadam]

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

[mylife]

I bet! I would add onion or shallot.

great idea

[mylife]

LOL

[mylife]

easy to make.

I started making it at age 5

[NautiNurse]

Thanks for the recipe. I don’t see liquid? This is cooked outside the turkey in same or separate pan?

[mylife]

My Grandma in Ohio always made oyster dressing

[Dr. Sivana]

Dressing cooked in the bird is the best. Just remove all of it when done to avoid possible bacteria.

I have broken all those rules throughout my life. And let me tell you, few things are more delightful than hitting the fridge for a late snack, reaching your hand into the bird that's been there as leftovers for a few days, and grabbing a nice handful of stuffing from inside. Delicious even cold! (no microwaves back then for regular folks.)

[NautiNurse]

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.

[beethovenfan]

I never heard of the verb “to stale”.

[mylife]

sounds delish

[MayflowerMadam]

“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.

[mylife]

nor have I

[SE Mom]

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!

[NautiNurse]

Very good. I have been using vegetable broth in my stuffing. It adds great flavor.

[mylife]

“sliced turkey, homemade cranberry sauce and stuffing sandwiches”

Yom!!