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Stuffing or Dressing??
- Thread starter promod383
- Start date
Dressing. It never goes near the bird, much less in it.
Cook in a pan, like a casserole. Classic in my house is Cornbread Dressing, made with day-old cornbread made with eggs beaten into the batter, chopped celery, onions, and chopped hard boiled eggs. Enough turkey stock (or chicken broth) to moisten, then baked till hot and browned on top. My mom only seasoned with salt and pepper. I also use some sage, or sometimes some poultry seasoning, or Italian herb mix. I have been known to put mushrooms in also.
Cook in a pan, like a casserole. Classic in my house is Cornbread Dressing, made with day-old cornbread made with eggs beaten into the batter, chopped celery, onions, and chopped hard boiled eggs. Enough turkey stock (or chicken broth) to moisten, then baked till hot and browned on top. My mom only seasoned with salt and pepper. I also use some sage, or sometimes some poultry seasoning, or Italian herb mix. I have been known to put mushrooms in also.
Stuffing...
Stove top or peppridge farm.... IM too busy doing everythign else, so i take the easy route.
And BTW.... just happen to really like the stove top chicken stuffing.. use it for everything.. Doctor it up with crumpled bacon, or sausage and stuff mushrooms with it too.
Stove top or peppridge farm.... IM too busy doing everythign else, so i take the easy route.
And BTW.... just happen to really like the stove top chicken stuffing.. use it for everything.. Doctor it up with crumpled bacon, or sausage and stuff mushrooms with it too.
rookiedad
is Blowin Smoke!
we call ours stuffing although we don't stuff anything with it. mom cooks it in a pan and she makes it just like qmans except she uses regular stuffing bread(white bread, not sliced). the next day i slice it and fry it!
phil
phil
B
BrooklynQ
Guest
Stuffing. In the bird, fish or chops. Usually seasoned pep farm croutons, sauteed onions, garlic, celery, mushrooms, butter, chicken stock, fresh sage, thyme and bells poultry seasoning.
Samichlaus
is one Smokin' Farker
Cornbread stuffing with Chorizo & Roasted Poblanos. But hey, I'm 1/2 Mexican.
We call it dressing and fix it in birds, in pans, under pork chops, with oysters, A specialty of my wifes so I really do not know how she makes it. When I fix it in the bird I cook off with a roaster set to 350 degrees. When the bird hits 170-180 I turn the temp down to 180 and then let it cook till the dressing is also about 180. That way the dressing is done and safe and the turkey is still moist.
MrSmoker
is Blowin Smoke!
Stuffing,pepperidge farm or stove top like Phil.Add Maple fatties now that i'm a Brethren :biggrin:
promod383
Knows what a fatty is.
I'll put it in the bird and make an extra pan on the side. I use stovetop and add some browned ground turkey or some sausage , and beaten egg to it. My wifes family makes a nastsy dressing comprised of minced chicken livers, the bag of guts out of the bird (chopped) and onions all cooked together til done. Then they add ketchup and chourico and mix with stale bread chunks. The pan is then baked until the top is crusty and brown.
Trout_man22
is Blowin Smoke!
Stuffing if it's in the bird, Dressing if it's out
Stuffing. Dressing is that stuff that goes on salads.
Neil
Quintessential Chatty Farker
Trout_man22 said:
Ditto on that Trout. Use dried bread, sautee'd onions, celery, garlic, and parsley, Italian sausage, raw eggs, and plenty of turkey stock and or chicken broth to make it moist.
Jeff_in_KC
somebody shut me the fark up.
No way mine goes in a bird either! Wouldn't be enough anyway. I make mine from how I learneed from my Granddad years ago...
Dried bread (mix of wheat and white) busted up and mounded high in a turkey roaster pan, top with about 1 1/2 cup each of diced celery and onions, beat 3-4 eggs and drizzle on top. Sprinkle across the top about 2 tablespoons of sage, 1 tablespoon of poultry seasoning, 1 tablespoon of salt and lots of fresh ground black pepper! With this mass of bread in a huge pan, it takes about 3 quarts of turkey broth to wet it all. The key to great dressing is being sure the broth is BOILING when you add it to the bread! Mix until all bread is wet and the veggies and seasonings are mixed in well. Push it all down in the turkey roaster and bake uncovered at 350* for about 90 minutes (less if you don't like the crusty dressing on top, which I greatly prefer!). Sometimes we'll add oysters. This year, I had smoked a sage JD Fatty and crumbled it up in the dressing before adding the broth. This chit is outstanding!
Dried bread (mix of wheat and white) busted up and mounded high in a turkey roaster pan, top with about 1 1/2 cup each of diced celery and onions, beat 3-4 eggs and drizzle on top. Sprinkle across the top about 2 tablespoons of sage, 1 tablespoon of poultry seasoning, 1 tablespoon of salt and lots of fresh ground black pepper! With this mass of bread in a huge pan, it takes about 3 quarts of turkey broth to wet it all. The key to great dressing is being sure the broth is BOILING when you add it to the bread! Mix until all bread is wet and the veggies and seasonings are mixed in well. Push it all down in the turkey roaster and bake uncovered at 350* for about 90 minutes (less if you don't like the crusty dressing on top, which I greatly prefer!). Sometimes we'll add oysters. This year, I had smoked a sage JD Fatty and crumbled it up in the dressing before adding the broth. This chit is outstanding!
Saiko
is One Chatty Farker
BBQchef33 said:
LOL, I thought I was the only one who did this. I always use peppridge farms, and just add some onions and celery that I saute in butter. I always stuff the hell out of the bird, then mix it with the leftovers that I heat in the oven.
I gets raves every year about my stuffing, and I'm always embarrased to tell them its just pepperidge farm.
I do make my gravy from scratch though (from drippings and a stock I make from neck and giblets), and it is awesome.
A
Aeynghus
Guest
Dressing.
I made a dressing this year that had pork breakfast sausage and rice in it. It had all the other traditional dressing ingredeants in it past there. My wife made fun of me I took some left over dreswsing and warmed it up and put 2 fried eggs on top with gooey yokes for breakfast. She thought that was kinda gross , for me it was good chit!!
