Posted on 11/21/2022 6:05:39 AM PST by Red Badger
IF YOU HAVE FAMILY RECIPES POST THEM HERE!.............
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NATIONAL STUFFING DAY
November 21st is an ideal day for National Stuffing Day with Thanksgiving right around the corner. Since we are already thinking about the delicious turkey stuffing that is a traditional part of Thanksgiving dinner.
#NationalStuffingDay
Some cooks choose to stuff the bird with crusts of bread, vegetables, herbs, and spices. Others prefer to prepare a similar dish alongside the turkey using the drippings to moisten the dish. Either way, each preparation is a personal preference or family tradition. The difference is the first is called a stuffing, but the latter is referred to as a dressing.
The usual turkey stuffing consists of bread cubes or crumbs combined with onions, celery, salt, and pepper. Further spices and herbs such as summer savory, sage, or poultry seasoning add flavor and variety. Other recipes add sausage, hamburger, tofu, oysters, egg, rice, apple, raisins, or other dried fruits.
The first known documented stuffing recipes appeared in the Roman cookbook, Apicius “De Re Coquinaria.” Most of the stuffing recipes in this cookbook included vegetables, herbs and spices, nuts, and spelt (an old cereal). Some recipes also included chopped liver and other organ meat.
In addition to stuffing the body cavity of poultry and fish, various cuts of meat are often stuffed once deboned and creating a pouch or cutting a slit in them. A few examples of other meats frequently stuffed include pork chops, meatloaf, meatballs, chicken breast, lamb chops, and beef tenderloin.
Stuffing isn’t limited to the butcher block. Vegetables are excellent containers for stuffing. Peppers, tomatoes, zucchini, and cabbage are just a few of the shapely veggies that make stuffing a fabulous part of your meals.
HOW TO OBSERVE NATIONAL STUFFING DAY
Who makes the best stuffing in your family? Some families debate this question and never settle the question. That’s why they end up with multiple versions on the table at the big meal. No one complains, though! How do you like your stuffing? Challenge yourself to try a new recipe. See if you can get the family to agree to breaking with tradition. Better get in the kitchen and test those stuffing recipes before the big day. Give your stuffing some holiday flair with this classic stuffing recipe. Use #NationalStuffingDay to post on social media.
NATIONAL STUFFING DAY HISTORY
National Day Calendar® continues researching the origins of this food holiday.
Stuffing FAQ
Q. What is the best bread to use when making stuffing?
A. Stale white bread is the best bread to make stuffing. Its fluffy porousness absorbs all the unctuous juices and savory herbs producing a stuffing that allows the ingredients to meld for outstanding flavor.
Q. Why does the bread need to be stale or dry?
A. Dry bread absorbs more flavor and holds up better when the juices are added. Fresh bread will turn to mush when the wet ingredients are added.
Q. How can I quickly dry my bread to make stuffing?
A. If you forgot to dry the bread a few days before making homemade stuffing, don’t fret. There are a couple of ways to get that bread ready.
First, cube the bread so more surface area is exposed to the air.
Overnight: Place bread cubes in a basket or on a baking sheet and cover with paper towels or cheesecloth. Place in a warm area and leave out overnight.
Oven method: Heat oven to 250°F and place baking sheet in the oven uncovered. Bake for 30-45 minutes.
Stuffing Day Ping!.....................
Rod Dreher’s Bacon and Bourbon stuffing is the best!
https://www.nationalreview.com/corner/worlds-best-cornbread-dressing-rod-dreher/
Heard some people on local Talk Radio discussing “Dressing” versus “Stuffing”.
They said if it’s baked in a separate pan it’s “Dressing” and if it inside and outside the Turkey in the same pan it’s “Stuffing”.
A caller said that if it’s made with CORNBREAD it’s ‘Dressing’ and if it’s made with bread crumbs, croutons or stale bread, it’s ‘stuffing’..............................
review
Dressing is for salads, stuffing is for turkeys.
Bumpety bump for new ideas
Different places call them different things.
Like how many different names are there for sub sandwiches?................
Use a couple of cans of smoked oysters (more or less) in your stuffing.
Great stuff!!!!
Yes, I had that one year! It was delicious!.
But my wife doesn’t like shellfish....................
Trying to make a per cup recipe is difficult for me because I’m old school. By sight and taste. I’m starting the process today because I have to work. Stale bread or dried in the oven, cubed , about a loaf +/- . 2 sticks butter, celery 4 or 5 stalks chopped, an onion chopped, Turkey broth, about 3 pounds potatoes boiled and cubed in small pieces, 1 can whole cranberry sauce. The seasonings to taste. Salt pepper, sage and poultry seasoning.
saute onion and celery in butter till translucent, add bread and enough broth to make just moist . Add cubed potatoes and cranberry sauce. Poultry seasononing , salt, pepper to taste Add more broth as needed. Put in baking dish and heat through or refrigerate and stuff turkey, lightly. Bake remaining about 20 minutes.
It’s difficult to get the ‘sage’ amount right because a lot of people dislike the taste...................
Unfortunately, my grandmother’s stuffing recipe went with her to the grave.
She didn’t go past 3rd grade so we weren’t sure how well she could read.
Great-grandmother’s stuffing base recipe from the 1940’s: one diced onion and two celery ribs diced and boiled in 1 stick of butter until soft, 2 loaves of white bread cubed made stale, 4 eggs, salt and pepper. Squish that all together with your hands and add water if needed.
Anything you find yummy can be added to this base! I use a packet of McCormick turkey gravy mix to amp up the flavor. I like to add apple, raisins and walnuts, but you can certainly make it a more savory stuffing if that’s your jam. I don’t think adding jam is the best idea.
You're right, of course. Just JAM IT IN THE TURKEY!..............
Dried cherries and chestnuts (roasted) added in
Lots of sage
Lots
For a twist…..fennel
Most family recipes are handed down by heart. They show the young ones how to make a dish, many times over the years and it sticks in their heads.
I bet that you could regenerate the recipe just by making it from fond memories................
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