Dressing Recipes

Since Thanksgiving is coming up.........how many different kinds of dressings have yall tried? My aunt made a Oyster dressing one year that was really good.

Those of us in the northern portion of this great nation don't have dressing. We have stuffing.

Sorry.........ok how many different types of stuffing have YALL tried?

I was kidding. I was kidding.

My Mom used to make hers with a touch of crushed pineapple for sweetness and a touch of bulk sausage. I loved it, but since I've moved to CA. they use use quite a bit of the cornbread type that I think originates from the South. I prefer it now.

My Mother made the best sausage Stuffing(I'm from MA) she also added mash potatoes to it. It was so good, I try but it doesn't come out as good. I have made chestnut suffing, the family said to go back to making the sausage stuffing. Oh well.I do use the package bread cubes.

I use cornbread and bread crumbs. None of the bagged stuffing for me though. I bake a pan of cornbread and use bread crumbs from a loaf of bread. We bake ours in a pan- I want dressing-not stuffing. I like the brown crispy edges. Of course we use celery, onion, eggs, salt, pepper , sage, chicken broth and I like to add a can of cream of chicken soup to my mixture, and I also forgot the margarine.

My mother in law uses that Pepperidge Farm cornbread mix for hers and her dressing is not good at all.

quote:

Originally posted by emsmom

I use cornbread and bread crumbs. None of the bagged stuffing for me though. I bake a pan of cornbread and use bread crumbs from a loaf of bread. We bake ours in a pan- I want dressing-not stuffing. I like the brown crispy edges. Of course we use celery, onion, eggs, salt, pepper , sage, chicken broth and I like to add a can of cream of chicken soup to my mixture, and I also forgot the margarine.

My mother in law uses that Pepperidge Farm cornbread mix for hers and her dressing is not good at all.

Ditto for me, I make mine the same way! I do stuff and dress though.

My understanding is it's stuffing if it's in the bird, and dressing if it's baked outside the bird.

Oatmeal bread, sausage crumbled while frying, onion and celery (strings removed!) sautéed in the drippings, all mixed in with the bread, moistened with whatever poultry stock and beaten raw eggs, seasoned with fresh ground black pepper, a little thyme, some parsley, and a generous amount of my Aunt Catherine's Nauvoo sage, now grown by her niece, my aunt Margaret in Galesburg IL, my home town. Margaret gives me a large bag of the dried sage every year when I visit, and some of that gets into my aigo buido (sp?) soup too.

I like mine with dried bread, wild rice, sausage, onions and apples along with the traditional spices and egg.

I don't like stuffing in the bird.
Oysters are great in stuffing. In the past we've cut them up really fine because my brother refuses to eat them.
But, I love Stove Top. I admit it.

A word about Stovetop BRAND Stuffing--since they went to this "easy fix" deal where the seasoning is in the same envelope as the bread, the seasoning usually doesn't rehydrate properly, and I get mouthfuls that are way too salty because the seasonings also don't distribute themselves properly. I buy the house brand, which still comes in 2 envelopes, and it's much better--and cheaper. Try adding golden raisins to the water with the seasonings.

The Sundancer likes the dressing somewhat similar to cornbread with a crust that is thick and tasty.

Mamaw Smith who lives next door does this the best. She uses:

Tennessee fried cornbread with
1: Sage
2: Giblets
3: Diced onions
4: Diced Jalapeno
5: Diced Bell pepper

She heats the cast iron pan up to 450F with oil in the pan before the corn meal is added to the blazing pan. It starts to fry immediately. She keeps it in the oven for at least 45 minutes and then forms an opion if it is brown enough.

Incidentally this is great by itself, particularly late in the eveing with a nice libation.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Sundancer7

The Sundancer likes the dressing somewhat similar to cornbread with a crust that is thick and tasty.

Mamaw Smith who lives next door does this the best. She uses:

Tennessee fried cornbread with
1: Sage
2: Giblets
3: Diced onions
4: Diced Jalapeno
5: Diced Bell pepper

She heats the cast iron pan up to 450F with oil in the pan before the corn meal is added to the blazing pan. It starts to fry immediately. She keeps it in the oven for at least 45 minutes and then forms an opion if it is brown enough.

Incidentally this is great by itself, particularly late in the eveing with a nice libation.

Paul E. Smith
Knoxville, TN

WOW! That sounds good! Looks like that's what I'll be making this year. Thanks Paul!

In my opinion Bell's Seasoning is the secret:



http://www.vermontcountrystore.com/shopping/product/detailmain.jsp?itemID=10283&itemType=PRODUCT&iProductID=10283&searchid=inceptor&searchid=inceptor

It used to be you could only get it in stores back East, but I am seeing it West ... no idea about down South.

I make mine with sausage, apples, onion and pecans. I'm not sure if it's stuffing or dressing----I just know it disappears fast!

My mom's... she makes it from scratch, of course. Makes the house smell sooooooo good the night before Thanksgiving and Christmas. It's one of the few recipes she can actually give out (she hardly makes anything from a planned recipe... just memory and experience... she's so cool and what a COOK!).

You cant beat STOVE TOP STUFFING!But I also do it by scratch like last night I made a stuffing out of old french bread ,onions ,bacon and apples.Whatever you have in the fridge works well also!

I make cornbread stuffing from a recipe that I got from my grandmother in law. It has homemade cornbread, biscuits (yes this surprised me too) of the type that you buy in the little cans. These biscuits are cooked till they are almost burnt and there is no real moisture left in them. Then tons of chopped celery, onion and green onion that have been sauteed tender in butter along with salt, pepper, lots of poultry seasoning and broth from both the boiled giblets and from a can. The dressing is cooked at least 4 hours, turning it frequently and adding broth everytime it gets dry so that the flavor condenses and finally is browned on the top, sides and bottom. Never matters how much I make its always the first thing to go! I wish I'd had the foresight to get other recipes from my grandmother in law when I had the chance because that lady could cook!!

Here's my favorite recipe! Been eating since I've been a kid.. Only thing is you'll need more poultry seasoning then the recipe calls for, and I prefer Bob Evans "hot" sausage vs. the plain stuff. Gives the stuffing more of a kick! Also, I just put it in a glass pan to bake, though you can stuff the bird with it...

Thanksgiving Dressing (Stuffing)

1 Loaf white bread toasted
2 Cups Mashed Potatoes
1 Cup Celery, chopped fine
1 Cup Onion, chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1 Lb. Bulk Sausage (spicy type is optional)
1.5 Lbs Hamburger
1 Teaspoon Poultry Seasoning (add more to taste)
Enough water for desired thickness


Directions:

Brown sausage and burger in a pan, you can add the onion and celery also until done.

Add the mashed potatoes and toasted bread. Cut in or mash.
It is easier if you put the toasted bread in a pan and add enough water so it is absorbed. Then you can mash like potatoes! The finer the bread is, the better it will cook!

Add remaining ingredients. (Salt, Pepper and Poultry Seasoning).
Add enough water so that the dressing is not dry.

Cook at 350 degrees for 1.5 hrs.

(If adding stuffing to the bird, make sure mix can be handled with a hand). Mix with leftover stuffing when done for increased flavor!

I'm an editor at The Patriot Ledger, a daily paper in Quincy, Mass. We're doing a story on Bell's Seasoning, and I'd love to hear from any far-flung fans. But it has to be today, Nov. 17, because the story is running tomorrow. You can reach me at kenjohnson@ledger.com.

Angel, we make ours by sauting chopped onion,celery, and mushrooms in a good amount of butter. when they are soft, take the pan off the heat and add your seasoned croutons,plus some extra sage and chopped parsley. at this point, add some chopped pecans if you like them. then moisten this with as much chicken broth as you need, until the dressing is as wet or dry as you like.We like it dry. You can vary this in a lot of ways, with sausage, cornbread, apples, etc, but it's a good basic recipe. happy thanksgiving!