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DJ
Posts:
1,760
From:
Texas
Registered:
7/9/03
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(11 of 11)
Re: What's in your dressing / stuffing?
Oct 13, 2009 6:04 AM
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PS a reminder to all..... if your mailbox is full you can't receive any... and you don't get reminded. ....... eat mo' grits Thanks Davey, you're THE BEST!  |
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MommyMo
Posts:
185
From:
Texas
Registered:
3/2/09
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(10 of 11)
Re: What's in your dressing / stuffing?
Oct 12, 2009 5:39 PM
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I use Stove Top as well; I don't think I've ever made my own stuffing. I hate soggy stuffing and I found some of those single serve Stove Tops they have now have come out great but the last one we made came out like little bits of bread mixed in water. Humm.
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Worries go down better with soup. ~Jewish Proverb
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David Griggs
Posts:
930
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(9 of 11)
Re: What's in your dressing / stuffing?
Oct 12, 2009 10:03 AM
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Don't know why I do this... just kinda evolved.... I use a box of stove top, a pan of cornbread AND crushed saltines in mine. Sometimes I like to add a pound of crumbled cooked bulk sausage too.....mmm.
PS a reminder to all..... if your mailbox is full you can't receive any... and you don't get reminded.
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....... eat mo' grits
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DJ
Posts:
1,760
From:
Texas
Registered:
7/9/03
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(8 of 11)
Re: What's in your dressing / stuffing?
Oct 12, 2009 9:40 AM
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We girls who still have full-time professions outside the homek do look for simple easy recipes. However, on holy andf holidays, I don't go for the easy way when it comes to main dishes. I cook 2- 9/13 baking dishes of corrnbread, crumbling for dressing. Boil diced celery, onion in chickeb broth till tender. ADD 4=6 cans of cream of chicken soup, and the boiled veggies in chicken broth for moisture. sometimes water if it's tooo salty. Sage, lots of black pepper, & cheyanne pepper just for a kick! No egg, mushrooims or sausage, since there's plenty of that with smoked turkeyt and ham <---- sorry I know it's not kosher but everyone but me eats it!  |
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(7 of 11)
Re: What's in your dressing / stuffing?
Oct 11, 2009 10:53 AM
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Thank you for all the great ideas and variations! I never seem to think to include a protein in stuffing / dressing, but adding bacon, or sausage, or the chopped up gizzard meat as you suggest definitely adds to the flavour.
Too bad I'm not cooking up any dressing with today's turkey breast, but since it's really just for sandwiches, I guess that's okay - and I'll have your suggestions for next time. Thanks! * Janet
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(6 of 11)
Re: What's in your dressing / stuffing?
Oct 6, 2009 9:20 PM
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I use Stove Top and saute the veggies , basically like Cin's recipe minus the rice.
Cin, your stuffing pics look so good I'm wondering if I should try the rice....hmmmmm.
I do bake my prepared Stove Top in the oven , uncovered, for about a 1/2 hour as we love the crispy top and we don't like it too "wet".
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(5 of 11)
Re: What's in your dressing / stuffing?
Oct 6, 2009 5:52 PM
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I love seeing how everyone makes their stuffing. I got my recipe from my mom just after my husband and I were married and I've adapted it to our tastes. I usually make a double batch and bake a bit in the bird and a lot in a separate baking pan. Bread cubes or packages of stove top stuffing (I buy the seasoned kind) - as much as will fill my biggest bowl or pot about 2/3 full Bacon, cooked and then broken into smallish pieces Onion, garlic, celery - sauteed in real butter or olive oil until they begin to soften and become translucent. Sage, salt, pepper, and any other spices until it smells right This is where if I was using them I would stir in water chestnuts, mushrooms, or whatever other "stuff" I wanted in the base. I've even heard of apples and/or raisins. Chicken broth - for flavor. I use about a quart when I make a huge batch. If you wanted the sweet kind you could use apple juice or cider, too. Eggs - 2 or 3 depending on the size of the batch of stuffing - it's for binding the ingredients together. (I bet cream of whatever soup would work here too.) Heat the above ingredients not quite to boiling and then stir the liquid into the dry mixture. Press into pan or stuff lightly into the bird and bake at 350° until done. Now I want stuffing. Great question, Janet! -- Lisa |
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(4 of 11)
Re: What's in your dressing / stuffing?
Oct 5, 2009 6:29 PM
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Janet,
I use cream of mushroom soup, mushrooms and rehidrated wild mushrooms along with there water. I like it to taste a little earthy. I don't bake it in the bird. I like to make soup out of the left overs and it is hard to get all the stuffing out of all the places I want to put it. To make it lighter I use the egg yokes in the dressing but beat the egg whites and fold them into the dressing. In a large roasting pan with a smaller bird I have drained off the grease and put it around the bird the last hr. I use the leftover juice for gravy. Or I bake it in a different pan. I like to make a broth of the neck, gizzard and heart to use in the dressing. The liver will turn it sour. After an hr. of simmering, cool and remove the grisle from the gizzard, pick off as much meat as you can on the neck, chop finely all meats and add to the dressing.
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Edited by 2598976 at Oct 6, 2009 2:38 PM CDT
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Penny
Posts:
1,269
Registered:
10/9/04
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(3 of 11)
Re: What's in your dressing / stuffing?
Oct 5, 2009 3:32 PM
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Janet, I saute ground Italian sausage with onions and celery. Add s@p and sage. Take a loaf of bread and soak it then squeeze dry. Combine everything, check for seasoning and bake.......Penny.
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chopsticks are the reason the Japanese did not invent custard
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(2 of 11)
Re: What's in your dressing / stuffing?
Oct 4, 2009 5:05 PM
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My Hubby doesn't like cornbread dressing so I make it with bread-garlic croutons....anymore (since I've gotten old and lazy) a lot of the times I make dressing this way....he does not like it ''in the bird'' so I do it as a side. He loves it this way.
1-or more boxes Stove Top Stuffing (turkey, bread stuffing)
Chicken Broth (instead of water)..I use a bit more broth than called for, as we like it moist
diced Celery (using the leafy parts also)
diced Red and Green Bell Peppers
diced yellow or red Onion (whichever you choose)
chopped Chives (or use stems and all of green onion)
Sauté celery, peppers, onion and chives together in butter, until softened.
Make stuffing according to directions on box, (using the broth not water), with the sautéed celery, peppers, onions and chives added in while making it.
1-or more boxes of Uncle Ben's Wild Brown Rice (make according to directions on box)
When stuffing and wild rice are made combine them together, cover and keep warm in oven until ready to serve.
Depending on how many you are serving...will determine how many boxes of stuffing and rice you will need (also diced veggies to put in).
Here's a pic of my dressing, under...''My Dishes'' close-up on my 'dressing/stuffing'
http://community.campbellkitchen.com/photo/Close-Dressingstuffing/400012667 -- Cin(\0/) God is so big He can cover the whole world with his Love ~~~~and so small He can curl up inside your heart~~~~
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(1 of 11)
What's in your dressing / stuffing?
Oct 4, 2009 10:49 AM
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Rita's post about cornbread dressing got me thinking about all the varieties of dressings and stuffings out there, and wondering what you put in yours? And is it a side dish type of dressing, or a stuffing that goes into the bird or cooked with the roast?
Favourites that I've seen in stuffing have included raisins, nuts, and wild rice, and I'd love to see other approaches to these holiday dishes! • Janet
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