I’m at the point of allowing the wet stuff to simmer and become very very intimately connected. My stuffing includes :
Sweet Italian sausage.
1 5lb. Bag of Onions.
Fennel.
Fresh Basil.
Fresh Oregano.
Minced Celery.
Sliced Water Chestnuts.
4 Sticks Salted Butter ( 1lb. ).
White wine- about 1/2 liter.
Black Pepper.
2 eggs.
The equivalent of 2 Challah loaves, dried and cubed.
What’s in yours? And, do you stuff it, or just bake it separately, or both? What’s your favorite part of the stuffing?
That sounds pretty darn good! I use sage sausage in mine and the traditional poultry seasoning mix with some additional fresh sage minced up in it. Also some garlic along with the onions and celery. I use local breads of different sorts, but break it down further than cubes. For broth, I use a packaged chicken broth or some homemade, if it’s on hand, with a blast of white wine.
Your herb combo sounds nice and non-traditional, and I’m a big fan of Italian sausage. Maybe I’ll give it a try.
Wow, ours is so simple. But easy!
Celery (lots)
Onion (lots)
Salt, pepper, poultry seasoning to taste.
Packaged dry stuffing mix (unseasoned)
As much butter as that sucker will hold!
And we stuff some and bake some.
I can smell it now…
No really, it’s upstairs. I better go, uh check it, yeah, that’s it “check” it…
Mine’s a lot like DaisyFace’s, only I do not use dry bread, but rather torn up loaves of day-old, and I add a teensy smidgen of apple juice and about a cup of chicken broth to the butter I simmer the celery & onions in. Half goes in the bird, the other half into a casserole dish.
I use cubed and toasted fresh sourdough bread. In it goes sauteed mushrooms and shallots, and marinated artichoke hearts. Also playing is shredded hard cheese - this year I found an irish one that has more bite to it than my usual parmesan. In a supporting role are commercial chicken broth and a liberal dose of vermouth. I use toasted onion powder, traditional poultry seasoning, and lots of black pepper.
It’s in the fridge now, waiting to go to my mom’s. I can’t wait!
Wow. Am I the only person in the free world who doesn’t like stuffing?
Where’s the Southern contingent? No cornbread stuffing yet, you guys have gotta’ try it. CB, onions and celery, diced apple[not a lot] heavy on the sage and thyme and black pepper, coupla’ eggs and some stock to moisten. Baked alongside the turkey. Stuffing doesn’t go over well in my family. Leftovers? As if! If there is any, pack it well into a loafpan and refrigerate. Slice and fry in butter to enjoy with the other yummy leftovers.
We have an old family recipe that has ground beef, apples, onions & walnuts. Sounds strange, but man is it good!
Ours is never stuffed in the bird but baked separately. Amounts are variable because everything is just gooped together until it looks right.
1 pint oysters, slightly chopped and liquor saved
2 sleeves saltine crackers, slightly crunched
1 stick butter, halved
onion
celery
2 eggs, beaten
@ 2 cups liquid: oyster liquor plus milk or broth (I prefer milk)
lashings of fresh ground pepper
a titch or two of poultry seasoning
a pinch or two of kosher salt
Butter the baking dish, saute onions & celery in a few Tbsp. butter, dump crunched saltines into dish w/ chopped oysters and small hunks of butter, mix in sauteed veggies. Mix spices into liquid and then pour ontop. Mix around well with your hands. (This crucial and traditional. It isn’t real oyster dressing if you wimp out with a spoon.) Bake for about 45 min. at 325-350.
Yum. Just ate a bunch, with a steak.
Right cheer!
Just got done fixin’ some cornbread stuffin’. We cut up and put in the innards, as well. Y’all know why…for the flava!
Happy Thanksgiving!
I’ve got two.
One’s got onions, celery, apples, raisins and walnuts.
The other’s got onions, celery, bulk sausage, sage, rosemary and cornbread.
Funny, just yesterday I was arguing with Mr. Kitty as to whether stuffing came out of a box or not. :rolleyes:
Amount of ingredients varies with bird weight.
Chop and sautee the liver in butter with mushrooms; mix with celery, sage, oregano, rosemary, pepper, fresh loaf(ves) of white bread (king-size Sunbeam), dash of ground cloves, one egg, and warm water as needed. ALWAYS cook in the bird.
Anyone else marinate their turkey? I let mine sit in a red wine-rosemary bath for a day or so beforehand. The sight of a purple turkey never fails to crack me up.
Cornbread, apples, onion, and maple-cured sausage. Cooked outside the bird.
Wow, you ARE crazy! I still love you though, as long as I can have your share of stuffing.
MMMMMmmmmm…stuffing. I love to serve stuffing with pork, too.
Onion
Celery
Butter
Bread
Granny Smith Apples
Parsley
Currants
Sage
Salt
Thyme
Pepper
Apple juice
cornbread
diced apples
onion
celery
raisins
sausage (maple pref.)
asst. herbs
butter
chicken stock
Baked in a pan til crunchy on top, slightly damp inside.
Hmmm. Sliced and fried the next day? Sounds like a rissole on steroids. Gotta try it.
This is the dressing recipe my family’s used for years. It’s apparently very good. I dunno, I don’t eat it, I just fix it. The cornbread mentioned is made by my dad who insists that his recipe cannot be written down. This makes one large pan.
10 inch skillet of cornbread or 3 quarts cornbread crumbled coarse
1 packet saltine crackers(one of the 4 in the large box)
6-8 biscuits(Buy frozen ready-to-bake Pillsbury)
mix these three together with hands
Saute:
6 cups chopped onions(can use food processor)
3 cups chopped celery
in 1 1/2 sticks melted butter
cook until softened(don’t overcook)
Mix onion/celery mixture with crumbled dry breads and moisten with chicken broth. (hopefully fresh chicken broth)
Add:
1 tbsp. salt You may need less salt if the broth is very salty.
2 tbsp. rubbed sage
1/2 tsp thyme
1/2 tsp oregeno
Add 6 eggs(beaten to combine whites and yolks)
Mixture should be very moist but not soupy.
Add oysters if desired just prior to cooking. Bake in greased pan or black iron skillets at 400 degrees for 40-50 minutes.
Nope I don’t like it either… and neither did one whole side of my family…
They made this and called it stuffing:
mashed potatoes
ground hamburger
butter
pepper
(no it was never put in a turkey)
We make the traditional stuffing of Ancient New York Episcopalian Families - Oyster stuffing. The best!
My SIL the corn freak served cornbread stuffing with celery, corn and red and green peppers in it. And corn chowder in taco shell bowls. And a kind of warm butterscotch souffle with corn in it.