Stuffing is inside the bird. Dressing is outside the bird.
any oyster dressing fans here?
The stuffing is the best part. I will also make stuffing waffles for breakfast. Yum
If your dressing/stuffing is too dry, you didn’t have enough liquid to start with. Your dressing/stuffing should run through your fingers like very thin mud before you even put it in the oven. You can always cook the dressing/stuffing a bit longer if it’s too runny but you can add liquid if it’s too dry.
I never understood one of my mother’s favorite sayings when she referred to someone being as ‘full of crap as a thanksgiving turkey’ until I asked her for her recipe for dressing/stuffing. Dressing/stuffing is just a bunch of crap you throw into a pan. One of her ingredients was ‘creme of whatever soup’. I asked her what that was and she remarked ‘well, just whatever you have in the pantry.’ At that point I understood what she meant about being full of crap.
A suggestion or two. If you’re making corn bread stuffing, you can add a can of whole kernel yellow corn. Waterchestnuts give it a bit of crunchyness. I also like hot pork sausage. Just throw some crap in a pan...don’t be too particular. Stuffing/dressing was what you made so a six person turkey would feed ten.
“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. “
That’s how I make my “Maw Maw’s Toast”. She always had extra pieces sitting in her cooled down oven, ready to add jam.
Quartered artichoke hearts (NOT marinated) in the mix. Always a big hit with the guests.
After reading the posts, I did not see my conglomerate of ingredients. I saute onions, garlic, celery, in 2 sticks of butter till translucent. Add sage or poultry seasoning to taste and salt and pepper to taste. I peel and boil 4 medium potatoes and when cool , cube them in small pieces. Turkey or chicken broth to moisten and 2 loaves of cubed , dried bread. Cranberry sauce or grape jelly for a slight sweetness Been making it for years and it’s always gone after the first round of leftovers.
A vacuum pump would do the best job.
Italian sausage stuffing. Fugetaboutit
One thing I’m not thrilled with living in TN is that Thanksgiving dinners have cornbread stuffing/dressing. I love the bread kind.
I never heard of the verb “to stale”.
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!
My mother used to cook up the giblets and Turkey neck with onions, celery, thyme, bay leaf and sage and then use this broth to moisten the stuffing and make the gravy. You can cut up the cooked giblets and add them to the stuffing if you like. I have modernized this by using my pressure cooker to make the broth. My grandmother added baking powder to the stuffing before putting into the bird to make the stuffing fluffier.