Stuffing Day Ping!.....................
Rod Dreher’s Bacon and Bourbon stuffing is the best!
https://www.nationalreview.com/corner/worlds-best-cornbread-dressing-rod-dreher/
review
Bumpety bump for new ideas
Use a couple of cans of smoked oysters (more or less) in your stuffing.
Great stuff!!!!
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.
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.
Dried cherries and chestnuts (roasted) added in
Lots of sage
Lots
This recipe makes a LOT. Sometimes I halve it.
CHOP IN 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
White bread?? Are they kidding? No, it’s cornbread all the way. A big pan of sweet cornbread, the stock off the turkey before it boils over into the oven, sage, celery, sage, boiled eggs, sage, onion, sage, salt and pepper and finally some sage. Get your hands in it and mush it all together. Bake until done.
Since our HEB hasn’t had any celery, eggs or karo syrup for the pecan pies for the holidays for the past couple decades, I’ve had our holiday dressing celery in the freezer since June. Got eggs at Wally World yesterday and still have a couple bottles of Karo from the case I bought years ago just to get ahead of the game.
Not playing this year’s turkey marketing game. We’ll be just as happy with a chicken. Also, not playing the ridiculously high priced wings game so will be cutting off the raw wings to add to the future batch of hot wings freezer bag. Sick and tired of all the games.
INGREDIENTS
½ cup butter
1 cup white sugar
4 eggs
1 (20 oz) can crushed pineapple, drained
5 slices white bread, cubed
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Cream butter and sugar together in a large bowl.
Beat in eggs one at a time, then add pineapple and bread cubes.
Transfer the mixture to a greased 9-inch baking pan or dish.
Bake in preheated oven 1 hour.
Let stand a few minutes before serving.
fyi: Kroger is selling frozen whole turkeys for $.49/lb.