|Thanksgiving dinner re: stuffing/dressing||Jusme|
Nov 18, 2003 6:48 AM
|My wife and I were watching the food network and the topic turned to dressing/stuffing and the way people arounf the country pepare it.
People in the Northeast apparently put oysters in it and stuff the bird with it. People out west put fruit in theirs, they say. In either case it all looked like Stove Top and was scooped by spoon.
I just assumed people here in the south all ate it the same way, but I was wrong. However, my family knows how to make the stuff.
First it's called "dressing" and is made of cornbread, not loaf bread crumbs (as if!), with plenty of onions and sage. And you sure don't scoop it with a spoon, you cut it into squares.
What do you guys eat? How do you make it?
This is important stuff, I need to know.
|Ahh! My favorite subject :O) FOOD!!!||Live Steam|
Nov 18, 2003 7:00 AM
|We have it many was. The family has a traditional sort of recipe - the main ingredients are bread cubes cut from day old "Italian" bread, sautéed onions, sausage, eggs, raisins, dried apricots, sage and other spices. This is then mixed in a bowl and cooked in the oven. It then used to be placed inside of the bird to finish cooking and to exchange flavors with the turkey. That step is not done any more because of the fear of Sal Manila - you know of him, but don't want to meet him :O)
I have my own recipe that has been perfected over the past few years that I have been cooking Thanksgiving Dinner. I would share with it with everyone here, but then I would have to kill yall :O) It's that good!
Dressing? You're from the South?
|Very important stuff||PaulCL|
Nov 18, 2003 7:04 AM
|I'm in N'KY - Southeastern Ohio. My mother always used bread cubes, raisins, the "extra's" (gizzards, etc) ground up, some pork sausage, onions, butter, and lots and lots of sage to make her dressing. Not stuffing, but dressing. We couldn't cut it, but it scooped real well. She cooked the dressing inside the bird.
Now, my mother in law (a great cook), never stuffed her bird. She was always worried about salmonella?? No guts, no glory. She left out the raisins, "extra's", and sausage, but went heavy on the sage. She then cooked it in a seperate pan but with the turkey neck on top to give it that extra flavor.
Both are delicious. One of my alltime favorite foods.
My cousins - hard core Texans! - used cornbread. Also delicious, but not the Thanksgiving dressing of my youth.
If you are hosting T-Giving, just one suggestion: Don't mess with tradition! My wife and I hosted T-Day our first year in our new home. We changed recipes to be 'different' to have 'variety'. All we did was piss everyone off.
|Hardcore Texans go cornbread dressing all the way!||Dale Brigham|
Nov 18, 2003 9:55 AM
|Cornbread, crumbled up, mixed with melted butter, sauteeed onions and celery, sage, chicken broth, and I think maybe even an egg or two (don't have the recipe in front of me), plus whatever "extra ingredient," such as oysters, sausage, etc. is desired, all baked in a big 'ol pan. Cut into squares, drown in gravy, and devour!
I luuuv Thanksgivin!
|Kentuckians too. Regular bread in dressing is||OldEdScott|
Nov 19, 2003 8:27 AM
|Definitely "dressing" where I grew up.||94Nole|
Nov 18, 2003 7:05 AM
|Northeastern NC/Southeastern VA it was definitely dressing and not "stuffed" in the bird.
Made from the turkey giblets, some of the broth for additional flavor (saving most of the broth to make the gravy), crumbled bread, not cornbread. And yes, there was always a pan or two of each, "oyster" and "plain". Some even put onions in it, but some put onions in everything.
I came to the conclusion that the work required to make the "home-made dressing" did not taste materially different from the Stove Top out of the box version when drowned in the awesome homemade turkey gravy. So we (wifey and I) opted to simply dump it from the box and stir it around.
|Ahhhhhhhhhhhhhhhhh! Out of the box?||Live Steam|
Nov 18, 2003 7:29 AM
|That can't be as good. Is nothing sacred? :O)|
|re: Thanksgiving dinner re: stuffing/dressing||Jusme|
Nov 18, 2003 7:28 AM
|I'm in South Carolina. My family would start with a pan of cornbread, crumbled into pieces and add eggs, broth, sage,salt & pepper, onions, celery (I can't remember what else), then back in the oven it goes.
You cut it into squares, then put a little gravy over it. It really is my favorite part of the dinner.
I assumed everyone made it this way, when after getting married my wife prepared it the same way.
Sometimes we'll go out to eat and they'll try to pass off this wet, sloppy stuff as dressing, but I a'int having none of it.
How does everybody prepare their bird? (Maybe start another thread?) We soak him overnight in a pan full of water with sugar and salt, then cook him at 400 while rotating him on the rack. He browns evenly and is the best turkey I have ever eaten.
Il faut d'abord, durer.
|'Wet, sloppy stuff.' YES!||OldEdScott|
Nov 19, 2003 8:32 AM
|That's what it is, and it's DISGUSTING.
Corn bread, flaky and crumbly, is the only way to go.
(One must, above all, endure? Can't remember if it was Hemingway or Faulkner who adopted that as his live-by.)
|'Wet, sloppy stuff.' YES!||Jusme|
Nov 20, 2003 9:31 AM
|Ed, it seems you, DaleBrigham and I may be the only ones who have reached a higher plateau of dressing understnading.
The quote was Hemingway's motto. I somehow have read more about Hemingway than by him.
|re: Thanksgiving dinner re: stuffing/dressing||PMC|
Nov 18, 2003 8:29 AM
|My wife makes cornbread & sausage stuffing with the final product coming from a crockpot. I'm not quite sure what she puts in it or how she makes it, but it's unbelievably good.
Yum... only 9 days till she makes it again
Location - Midwest
|Don't EVER make it like this!!!....||asphalt assault|
Nov 18, 2003 9:20 AM
|My ever expirementing wife heard of a recipe for stuffing made with White Castle hamburgers...and she tried it! Luckily she only stuffed a small chicken with the fast food (gag!) burger mixture and thank GOD she didn't try it when we had guests for dinner!
Anyway, by popular demand she's gone back to the time honored family recipe of bread, onions, celery and a little milk.
|Traditionally, stuffing, but....||dr hoo|
Nov 18, 2003 9:50 AM
|...when we make it at home we don't stuff the bird. We either do Alton Brown's method (500 degrees for 30 minutes, cover the breast with foil and turn down, then take out when breast hits 161) which means you CAN'T stuff it and get a moist white and dark meat bird, or we disassemble the bird and lay it on a bed of stuffing to roast (ala Julia Child).
As for the key flavorings, jimmy dean sage sausage is the necessary component. Other than that, anything goes. My wife prefers sweet with fruit and nuts, I like savory with mushrooms.
My family recipe sucks. When we eat there we just eat the glop and praise the cook. Bread, milk, eggs, celery and onion, stuffed in the bird. Almost a savory bread pudding consistancy.
At least the pie my wife makes for T day makes it worth the while. The BEST apple pie in the world (lemon spice crust, currants and cran-raisins in the pie). YUM!