Posted on 11/21/2022 6:05:39 AM PST by Red Badger
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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