Consolidated "How do you like your stuffing?" thread (with poll!)
 

This year, just with sage, cranberries, and pecans.

Anyone else?

walnuts, apples, dried cranberries and prunes

I used cornbread for the out of the bird stuffing, I'm not sure I like it. However, with some port infused cranberry sauce, it might not be sooo bad.

Give me cranberry sauce, brussel sprouts and stuffing and I'm a happy camper.

lala

Stovetop??? http://www.flyertalk.com/travel/fttr...orum/smile.gif http://www.flyertalk.com/travel/fttr...orum/smile.gif http://www.flyertalk.com/travel/fttr...orum/smile.gif

Bagles cut up and browned, hot saussage meat, pignola nuts, sun dried tomatoes, mushrooms, garlic, rosemary, butter and stock.

In the bird, then smothered in gravy when it's taken out.

French bread cubed and dried in the oven, sage, celery, onions, Italian sausage, poultry seasoning, cranberries, chicken stock and then baked.

Try adding mozzarella to that next year.

Hey Stovetop is not bad. I actually like it. I do not stuff my bird with it, but it is yummy.

wiff gravie

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Loving, Caring, Honest, Intelligent, Empathetic, Creative, and Giving©.

portobello mushrooms and artichoke hearts,

French Bread, Corn Bread, sage sausage, apples and pecans! YUM

The way my Mother used to make it.

0524 writes:

Exactly! We have the whole year to experiement, get creative and exotic. Thanksgiving stuffing is bread, seasoning, butter, onions and celery, served with love, friends and family.

I searched high and low to find a husband whose Mom made stuffing the same way mine did so we wouldn't be stressed over which was the "right" way. http://www.flyertalk.com/travel/fttr...orum/smile.gif



[This message has been edited by Punki (edited 11-29-2002).]

My boyfriend's Dad makes the best stuffing. I'm still not really sure what all is in it, but I know that the main ingredient is Ritz crackers. It is so yummy!!

Big hit last year: Cornbread and sausage. Oysters are also great.

I love cornbread dressing with oysters. My relatives in KY make dressing balls, sorta like little dumplings. (NOT to be confused with lamb fries, which they also eat. http://www.flyertalk.com/travel/fttr...rum/tongue.gif)

That's the way I like it. The easier the better!

as mom made it, not cooked in the turkey and w/Jones sausage. YUM.

Sis in law did a great job this year. http://www.flyertalk.com/travel/fttr...orum/smile.gif

Gotta have the good stuff: take the neck, heart and everything else in the mystery bag. (Though my wife does not like me to add the liver), with some chicken broth, put in 1.5 qt pan. Add secret spices, then boil it down for about 2 - 2.5 hours. Oops -- add some chopped scallions, garlic, and onions after a bit. Cook it down.

Then take the neck out and remove/scrape the meat from the bone, discard the bone. Chop up the heart and other misc. bits, then pour the whole batch into a bunch of breadcrumbs or dressing depending on your desires for consistency in a large metal bowl. Mix well. Add a good bit of the juicy juice from the bottom of the pan.

Once bird is done cooking, and waiting to cool, unless you have a phat oven, put stuffing mix into baking dishes and place in oven and warm for 20 minutes.

yum!

Stuffing!
 

What kind of stuffing do you have on Thanksgiving (or whatever holiday you find an animal and stuff it and cook it if you are not American)?

My favorite is my Mothers - she uses a good three loaves of bread (OK, they are large turkeys). Dense and soft and heavy and just so very, very good. Simple seasoning, no fancy stuff, just bread.

I hate stuffing. In fact, I hate anything that involves wet/soggy bread.

Twice today, someone has induced vomiting.

communist ;) :)

Stuffin Muffins
 

http://www.foodnetwork.com/recipes/r...ipe/index.html

Love this recipe. I make it as muffins and in a pan, for leftovers. The muffins end up nice and crispy.

cooked Wild Rice + bread crumps from fresh loaf + green apples + sage /thyme/parsley and salt and pepper- all mixed together

Cubed bread, mixed with onion, celery, salt and pepper, softened with chicken broth, and baked in the turkey.

a mix of rices with mushrooms, celery, currants and dried cranberries

Two of my favorites are italian sausage stuffing and oyster stuffing. Not sure what I'll be having this T-giving though, we're having a potluck.

sourdough or ciabbatta bread/italian sausage or pancetta/artichoke hearts/ parmesan cheese.
it's the bomb

Seasoned bread cubes with
Onion, garlic, shallots, celery, dried mango, dried pineapple, toasted pinenuts, fresh basil, mushrooms, pepper and curry powder (moistened w/chicken broth). Did I miss anything?

SAUSAGE

Nope, doesn't go with my stuffing. Sorry.
Next.

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:)