unsinkable Posted November 20, 2013 Share Posted November 20, 2013 So, how does it break down in your family? Stuffing -- we call it stuffing but I don't stuff it in the turkey so a misnomer, LOL. Dried Bread cubes Sage sausage Onions & celery, liquified in blender (family tradition!) Bell's poultry seasoning Chicken broth (I'm salivating just thinking about it!) Quote Link to comment Share on other sites More sharing options...
Freckles Posted November 20, 2013 Share Posted November 20, 2013 Dressing baked in a casserole dish Cornbread chicken broth eggs sage salt pepper garlic powder celery cooked down in butter (no onions because I despise onions!) a tiny bit of white bread turkey drippings cream of chicken soup butter all mashed and stirred together until the consistency of thick cake batter Baked until golden brown. Yummy!! Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted November 20, 2013 Share Posted November 20, 2013 Stuffing, though it's not stuffed. Dressing sound like salad dressing. Boxed. And I hate myself for it. This year I am trying the stuffing from Cookus Interruptus http://cookusinterruptus.com/holly%27s-pilgrim-stuffing-4136-72.html Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted November 20, 2013 Share Posted November 20, 2013 Italian bread cubed Butter Italian sausage Onions Carrots Garlic Fresh stock Whole cream Egg Parmesan cheese Parsley (though I usually use carrot tops for this and no one is any the wiser) Not a diet food. I call it stuffing because that's just what I do but I don't stuff the bird. When it is my turn to cook a turkey, I stuff the cavity with aromatics and bacon and cook the whole thing upside down until the last bit. Very juicy. Quote Link to comment Share on other sites More sharing options...
Amira Posted November 20, 2013 Share Posted November 20, 2013 It's called stuffing even though I don't stuff anything, and I just use onions, bread cubes from homemade whole wheat bread, lots of butter, and whatever herbs I can find in the place I'm living that Thanksgiving. I'm thinking epazote this year. Quote Link to comment Share on other sites More sharing options...
Ellie Posted November 20, 2013 Share Posted November 20, 2013 So, how does it break down in your family? Stuffing -- we call it stuffing but I don't stuff it in the turkey so a misnomer, LOL. Dried Bread cubes Sage sausage Onions & celery, liquified in blender (family tradition!) Bell's poultry seasoning Chicken broth (I'm salivating just thinking about it!) I don't know whether I say stuffing or dressing, lol. I put some in the bird, and some in a casserole dish, so I guess we have both. :-) I've done cornbread (with my own homemade cornbread) but we weren't excited about it. I'll go back to bread. I've done it with sausage, but we just like the traditional onions, celery, sage, chicken broth, etc. Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted November 20, 2013 Share Posted November 20, 2013 Definitely Dressing here because I don't like to add all that cooking time to the turkey - more work for me! And ... to continue the heresy.... Stove Top Cornbread mix from the box. Replace the butter with bacon grease and mix chopped up bacon and crab right after it comes out of the microwave. (yes, I know how to make it from scratch of course, but everyone seems most fond of the spices and seasonings in the box mix.....) Quote Link to comment Share on other sites More sharing options...
JudoMom Posted November 20, 2013 Share Posted November 20, 2013 Dressing:Bread cubes Rubbed Sage Lots of big chunks of celery and onion, cooked in butter Chicken Broth*happy sigh* Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted November 20, 2013 Share Posted November 20, 2013 I grew up with stove top stuffing, straight from the box, as a side dish. When my aunt made thanksgiving, she would put stuffing in the bird, which my mom hated, but i liked. She didnt like that it absorbed the drippings, making it harder to make home made gravy. I'm gluten free now, and I found this spicy corn bread whatever, which i bake in a casserole. Its southwestern spicy, corn bread, eggs . . . Oh, and I cut the recipe way back, because its just my family http://allrecipes.com/recipe/creole-cornbread-stuffing-2/detail.aspx Quote Link to comment Share on other sites More sharing options...
Dandelion Posted November 20, 2013 Share Posted November 20, 2013 We call it stuffing too, even though we don't stuff it in the turkey either. Stuffing is one of the things my mom always offers to bring over to our house for Thanksgiving. I don't know exactly what she puts in there, but it's always yummy and it's one less thing I have to make - so I don't ask questions. :p Quote Link to comment Share on other sites More sharing options...
unsinkable Posted November 20, 2013 Author Share Posted November 20, 2013 I love reading all these! You ladies rock! Quote Link to comment Share on other sites More sharing options...
Loowit Posted November 20, 2013 Share Posted November 20, 2013 I grew up with my mom's homemade stuffing/dressing. We called the stuff in the bird stuffing and cooked outside dressing, although we had both and it was the same thing just cooked different. My always made her own bread both regular and corn bread and did a mix of them about half and half. She always added in onions, celery, seasoning (salt, pepper, sage, etc.), and I am not sure what else. I hate the taste of it, but the house doesn't smell right without it on Thanksgiving. One year mom decided since she was the main person who liked it she wasn't going to make any, and didn't tell us ahead. My brother was very upset. We never knew he cared so much, so now mom always makes sure to make some. Quote Link to comment Share on other sites More sharing options...
Tammi K Posted November 20, 2013 Share Posted November 20, 2013 Pennsylvania Dutch Bread Filling (Which actually 'fills' nothing because we don't shove it in the turkey) Onions and celery sauteed in a ton of butter Homemade mash potatoes made extra 'loose' cubes of fresh soft bread s/p Mixed together and baked along side the turkey Quote Link to comment Share on other sites More sharing options...
Luckymama Posted November 20, 2013 Share Posted November 20, 2013 Two types of stuffing, both cooked in huge crockpots (we are stuffing fiends): (1) "regular" day old bread, cubed chopped onion and celery moistened with stock from the turkey giblets (brown all bits slightly along w coarsely chopped carrot and onion, add a cup(ish) of white wine, some salt and pepper and poultry seasoning and cover with chicken stock or broth, simmer for an hour) (2) apple-walnut stuffing (an actual recipe that I'm too lazy to pull out of the box right behind me) chopped celery and onion, sauteed in butter (yum) until tender but not brown day old bread, cubed cooking apples, finely chopped walnuts, finely chopped some parsley, again finely chopped salt, pepper, poultry seasoning and some other things Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted November 20, 2013 Share Posted November 20, 2013 Dressing I use: cornbread Saltine crackers (it seems too dense with just cornbread) onions celery rubbed sage salt and pepper chicken broth lots of butter eta: oh yeah, and one egg Quote Link to comment Share on other sites More sharing options...
Ravin Posted November 20, 2013 Share Posted November 20, 2013 My mom always put minced giblets in the stuffing. We're just doing a breast this year, so it'll be dressing. I think I'll make it from scratch just because. Probably cornbread based with dried cranberries in it. Quote Link to comment Share on other sites More sharing options...
ErinE Posted November 20, 2013 Share Posted November 20, 2013 No stuffing in the turkey. Cornbread Sage sausage Onion Celery Butter (lots of butter) Chicken Broth Half and half Eggs ETA: bread stuffing wouldn't work for my Southern family. Quote Link to comment Share on other sites More sharing options...
kitten18 Posted November 20, 2013 Share Posted November 20, 2013 Stuffing / dressing - we use both words but we don't stuff it in the bird. Dried bread cubes from fresh bread (GF now) Sausage Onions Celery Apples Dried cranberries Parsley Sage Rosemary Thyme Chicken broth Butter Quote Link to comment Share on other sites More sharing options...
shukriyya Posted November 20, 2013 Share Posted November 20, 2013 Dressing :: day old homemade cornbread giblets lots of butter onion celery fresh parsley tarragon sage paprika nutmeg salt stock eggs pecans mushrooms cranberries Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 20, 2013 Share Posted November 20, 2013 Definitely Dressing here because I don't like to add all that cooking time to the turkey - more work for me! And ... to continue the heresy.... Stove Top Cornbread mix from the box. Replace the butter with bacon grease and mix chopped up bacon and crab right after it comes out of the microwave. (yes, I know how to make it from scratch of course, but everyone seems most fond of the spices and seasonings in the box mix.....) I need to taste this before I die. Quote Link to comment Share on other sites More sharing options...
zoobie Posted November 20, 2013 Share Posted November 20, 2013 Stuffing or dressing? Cornbread or bread? No meat or sausage? Veggies? Nuts? Fruits? Dressing! Both cornbread and bread (usually sourdough) Meat? Depends on if vegetarian SIL is coming Veggies? Celery and onions chopped very finely Nuts? No, just weird family members Fruits? Sometimes Quote Link to comment Share on other sites More sharing options...
Mama Geek Posted November 20, 2013 Share Posted November 20, 2013 So, how does it break down in your family? Stuffing -- we call it stuffing but I don't stuff it in the turkey so a misnomer, LOL. Dried Bread cubes Sage sausage Onions & celery, liquified in blender (family tradition!) Bell's poultry seasoning Chicken broth (I'm salivating just thinking about it!) This without the sausage and we stuff the bird and put extra in a casserole dish. That is how it was growing up and what I love. Now that dh is celiac it is cornbread dressing which I don't like nearly as well. Dh grew up on Stove Top (yuck). Quote Link to comment Share on other sites More sharing options...
MyThreeSons Posted November 21, 2013 Share Posted November 21, 2013 When I do a turkey, I stuff it. I use Pepperidge Farms seasoned dried cubes, with onion and celery sauteed in butter, chicken or vegetable stock. No meat, eggs, soup, etc. There's always some left over that gets cooked in a baking dish. My sister in law makes her famous dressing. I have no idea what all goes into it, but it ends up in a baking dish, and is served by cutting it into blocks. I've come to appreciate it over the years, although I don't go crazy over it like most of dh's family. Quote Link to comment Share on other sites More sharing options...
KrissiK Posted November 21, 2013 Share Posted November 21, 2013 Dressing. ( I make it in a pan), bread, sautéed celery and onions and mushrooms, sage and thyme, chicken broth. I'm toying with the idea of sausage. Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 21, 2013 Share Posted November 21, 2013 home made bread cubes spices onions & celery turkey broth no meat, no corn stuffed into the turkey. (and mixed afterwards with any that didn't fit. huge difference in the two. I'd happily forsake the stuff that goes in the pan because it didn't fit.) Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 21, 2013 Share Posted November 21, 2013 This without the sausage and we stuff the bird and put extra in a casserole dish. That is how it was growing up and what I love. Now that dh is celiac it is cornbread dressing which I don't like nearly as well. Dh grew up on Stove Top (yuck). whole foods has a GF bread cubes at the holidays. I tried it with dudeling. seemed to work okay. Quote Link to comment Share on other sites More sharing options...
Cindy in FL. Posted November 21, 2013 Share Posted November 21, 2013 Dressing, because Alton Brown won't let me have stuffing. ;) Usually bread; no nuts or fruit; onions and celery are ok. Quote Link to comment Share on other sites More sharing options...
Wildcat Posted November 21, 2013 Share Posted November 21, 2013 Stuffing, because if it isn't "stuffed", then it's dressing ~~ salad dressing, window dressing, etc. :lol: Sorry-- I'm feeling punchy. Family 'recipe' (no measurements--- it's done by sight & smell): Whole wheat bread chunks right from the loaf bag, not stale, but I do let it sit out while prepping the turkey An egg or two Two dollops of bacon grease (I'm not saying this is a low-cal recipe!) Diced onion Poultry seasoning Sage Salt Pepper Since this is a highlight of the meal and there is never enough, I was thinking of also making extra and try dressing~~~how would I do that? Do I need to alter my recipe at all? What about cooking time? I assume I should grease the pan? Y'all have given me some good ideas to try!! :drool: Quote Link to comment Share on other sites More sharing options...
Onceuponatime Posted November 21, 2013 Share Posted November 21, 2013 Stuffing which goes in the turkey: Pepperidge farm seasoned bread cubes butter broth onions celery I would love to put dried cranberries annd pecans in it but I've got diehard traditionalists here. Quote Link to comment Share on other sites More sharing options...
Crimson Wife Posted November 21, 2013 Share Posted November 21, 2013 Stuffing, though we are doing a turkey roast rather than a whole bird because it's just us so it will be baked in a casserole dish. I'm using Glutino boxed gluten-free cornbread stuffing because last year's attempt at making GF stuffing from scratch didn't turn out so hot. I will be adding sausage, apple, craisins, celery, and carmelized onions to the boxed mix. Quote Link to comment Share on other sites More sharing options...
Baseball mom Posted November 21, 2013 Share Posted November 21, 2013 Dressing --- which I don't fix. Mil fixes it. She has told me what to get in the past so she can fix it. Not sure if this is everything but it is what I can remember celery butter -- for cooking celery sage eggs chicken broth cornbread white bread And she adds in chicken Quote Link to comment Share on other sites More sharing options...
nmoira Posted November 21, 2013 Share Posted November 21, 2013 Dressing, but I don't make it (thanksgiving is a group effort). Best dressing I ever made was sage-y with cornbread and chopped roasted chestnuts. Quote Link to comment Share on other sites More sharing options...
Evergreen State Sue Posted November 21, 2013 Share Posted November 21, 2013 We call it stuffing. I stuff some in the bird and have lots left over for baking in the oven too. This year I'm thinking of not stuffing it in the turkey and putting it in a crockpot. I did that once before and it turned out very moist. You just put it in the crockpot for as long as the turkey is roasting as I recall. My stuffing recipe includes: sauted diced onion and celery in butter Franz seasoned stuffing mix (basically just the dried bread cubes) salt, pepper, poultry seasoning, ground sage turkey or chicken broth cooked giblets and the cooked meat from the turkey neck chopped up Yum! Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted November 21, 2013 Share Posted November 21, 2013 Stuffing here: Seasoned bread cubes onion apple butter & broth OR roasting pan liquids Quote Link to comment Share on other sites More sharing options...
Heather in Neverland Posted November 21, 2013 Share Posted November 21, 2013 Cornbread dressing in a casserole dish Homemade buttermilk cornbread Chicken Boiled egg Chicken brith Celery Onion Sage Thyme Quote Link to comment Share on other sites More sharing options...
Occasionally Posted November 21, 2013 Share Posted November 21, 2013 My great-grandmother's stuffing, which is very specific. Fresh bread, no crust, torn not cut Onions cooked down but not browned (I use butter, my mom and grandmom never did) breakfast sausage (Habersett's preferred, but we can't get it anymore, so I'm "allowed" to use anything but Bob Evans) A little broth or water if it needs to be moistened. It isn't Thanksgiving without this stuffing. Quote Link to comment Share on other sites More sharing options...
HelenNotOfTroy Posted November 21, 2013 Share Posted November 21, 2013 Stuffing, both in the bird and in a casserole. No sausage Pepperidge Farm in a bag Quote Link to comment Share on other sites More sharing options...
lynn Posted November 21, 2013 Share Posted November 21, 2013 Stove top stuffing here...... :leaving: Quote Link to comment Share on other sites More sharing options...
Debbi in Texas Posted November 21, 2013 Share Posted November 21, 2013 Dressing cornbread chicken broth from chicken that has been boiled in water and chicken bouillon yellow onions green onions raw eggs hard boiled eggs sage poultry seasoning butter cream of chicken soup celery Quote Link to comment Share on other sites More sharing options...
ThatHomeschoolDad Posted November 21, 2013 Share Posted November 21, 2013 celery cooked down in butter (no onions because I despise onions!) I despise onions unless I cook them until well browned -- I'm never really sure that's what the foodies call caramelized, as I do it hot and fast instead of low and slow. But I only learned to eat onions 5 years ago, so....yeah. My stuffing is out of a box, though. :blushing: Quote Link to comment Share on other sites More sharing options...
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