Mmmm - oyster dressing ^

Cubed toasted bagels with sausage, mushrooms, celery, pine nuts spices

Stuffing #1:
caramelized leeks
chicken sausage
stuffing mix
fresh sage
bit of celery
chicken broth

Stuffing #2:
wild rice
mushrooms
some kind of nuts (like the ideas in this thread)
carrots
celery
onion
stuffing mix
fresh sage
chicken broth

bread cubes
italian sausage
fennel
mushrooms
carrot
leeks
fresh sage
chicken broth

All these bread folks have obviously never dined on real "dressing" which is made with Cornbread.

If you're not up to making cornbread, the pepperridge Farms "Cornbread" stuff is an adequate substitute.

In these health and safety conscious days (and to perk up the turkey

Personally, I prefer a version that starts with browning chorizo (Mexican crumbly sausage) , removing it from the skillet to saute some chopped onions, carrot and celery, then adding roasted red bell pepper and roasted poblano, chopped Italian/flat leaf parsley, all to be blended into the cornbread and seasonings (if not using a prepared stuffing mix) with butter and turkey stock (from cooking the neck, wing tips, Pope's nose (a Southronism), available innards (pulling out when "done" the heart and liver - first - and maybe even the gizzard for the finished gravy) and extra skin with onion, garlic, herbs, celery tops, a carrot, etc..

The traditional old fashioned "puddling"-like consistency is obtained by beating eggs in some milk and adding to the dressing before baking.

Sometimes, a side dish, started separately, using fewer ingredients (no chorizo or poblano) with oysters and crab ("Blue", lump or backfin) appeals to sophisticated seafood lovers.

Then there's a version with Granny Smith apples and walnuts.

As for the rice versions, I prefer rice, even blends with wild rice, to stand alone, a base upon which to display the chef's virtuosity with one of life's truly under-appreciated skills, the creation of real "gravy" from a drippings based roux. Giblet or not is a matter of choice. I grew up in a houshold where both were served, and tend to follow that road, but do prefer a last minute addition of chopped green onions for color and flavor.

That is the part I can't take.....uck.

buy any boxed cornbread stuffing mix, then add sage flavored sausage, yellow onion, celery, toasted pine nuts, mushrooms, fresh sage (sauteed in butter), bake at 350. It takes 25 minutes to make but tastes like it took you a half hour...

Stuffing
 

With Thanksgiving coming up in a few days, I thought that I would devote a thread to stuffing. It has always been one of my favorite components of the meal...yet this year I would like to try something different.

By way of background, I have done the sausage stuffing (it was good), the oyster stuffing (it was totally nasty...although I think that I added too many oysters) and one with cranberries one year (it was only ok).

What are some of you having as your stuffing this year? I just may steal a recipe from you!!!

Stuffing? What is this stuffing you speak of? In my house, it is dressing:)

Full of roasted chestnuts, turkey liver, sausage meat (unflavoured), sourdough bread, cranberries, ultra-reduced beef stock, and baked in the oven.

Dense and wonderful...omnomnom

Okay, so it's more like a meatloaf than stuffing. Also, SHUT UP. It's wonderful. Especially with a very rich gravy.

*sigh* Two more weeks!!!

Pepperidge Farms bread cubes
Sage Sausage
Onion & Celery sauteed in the sausage fat
Chicken Stock

Never stuffed in the bird, allowed to crust up a bit in the oven.

I favor the "Nicaraguan stuffing", which is a combination of pork, vegetables and bread.

Back in the mother country each house would have their own recipes.

I loves to eat stuffing with mushroom & onions and etc. It was so delicious where we have a nice Thanksgiving time for every year. Its importance things to do for your entire family & friends, too.

We use the pepperidge farms stuffing and add chicken broth and onions, celery and mushrooms. Much better than stove-top and easy to make.