what do you put in - Page 4

Allegheny · ‎03-19-2010

@riley1 wrote:
In my house it's called stuffing. I make a very simple bread stuffing as that is what my mother made. It contains stale bread, Bell's seasoning, onion, celery, salt, pepper, melted butter and an egg. Then she would pour boiling water over it all and put a lid on to steam it and soften the bread. Next morning, she would stuff the turkey and roast.

I have tried many other varieties of stuffing and my hubby always prefers my mother's bread stuffing.

@riley1

I make a simple bread stuffing also, I try to replica the way my grandmother and DH's mother made theirs. I hope you would be willing to share some of the practices you follow. Do you cook your onion and celery in butter to soften? Do you tear or break up your bread prior to adding the boing water? Thanks.

riley1 · ‎03-10-2010

@Allegheny - I do cook the onions/celery in butter (about 1 stick) to soften. And, I do tear the bread (usually 1 loaf). Everything goes into a large pot with cover then gradually add in boiling water about 1 cup at a time to steam/soften the bread.

When everything is the right consistency, I add a slightly beaten egg and the Bell's Seasoning, salt, pepper. Put in a covered casserole dish and store in fridge overnight.

Next day, some is used to stuff the turkey the rest gets cooked in the casserole dish covered then about 20 min. before it is done, I take the cover off to crispy up the top, lol.

It really is a simple bread stuffing. But my husband would rather have this than any other kind I've tried.

novamc1 · ‎07-02-2015

Wouldn't even consider using anything except Pepperidge Farm Herb Stuffing Mix and doctoring it up with celery, onion, broth, butter and VERY occasionally some hot pork sausage.

FOLLOW DIRECTIONS ON PACKAGE.

I guess Pepperidge Farm Cornbread Stuffing Mix is equally good, but haven't tried it.

I use the packaged mix plain, crushed up, as a topping for different casseroles all year long, too.

I've been served stuffings that were "homemade" using various types of bread cubes or crumbs and seasonings, and I don't think they can top Pepperidge Farm.

I literally have felt sorry for the hostesses who spent so much time as DIYers, when they could have opened a bag from Pepperidge Farm.

Allegheny · ‎03-19-2010

@riley1 Thank you! I will be making the stuffing this evening. I look forward to trying your method. It is easier then what I do. I usually slightly wet the stale bread and then tear it. Unfortunately I don't have the Bell's Seasoning, but will add poultry seasoning, salt pepper. My DH also insists that I add some grated carrots, which his mother did. Have a Happy Thanksgiving!

Allegheny · ‎03-19-2010

@novamc1 I have to go mild with the seasonings as DH can't eat highly seasoned foods; bothers his stomach. But I have used the Pepperidge Farm stuffing for making spinach balls. It is quite good. I may try it for a stuffed pork chop recipe I have and see if he can tolerate it. Wish you and your loved ones a Happy Thanksgiving.

mustang66lady · ‎03-10-2010

@Allegheny wrote:
@mustang66lady wrote:
In our house, dressing = cooked in a pan. Stuffing = cooked in the turkey.

Bread, cornbread, turkey stock, hot breakfast sausage, carrots, celery, onion, and butter plus seasonings equal the dressing. We bake it in a dish in the oven.

@DiAnne
My DH is from the east coast and grew up eating oyster dressing. Since my MIL passed before we were married, I never had a chance to get her recipe for oyster dressing/stuffing. Would you mind sharing yours? Don't worry about getting it out there before Thanksgiving. We live in IL which is landlocked. And it is literally just a few days prior to Thanksgiving. But I would appreciate getting your recipe none the less. I may make it for Christmas. I know this week will be hectic for all, so if you can't get it to me this week, that is fine. Thanks! Have a blessed Thanksgiving!
@mustang66lady Just curious. Why are you landlocked?

@Allegheny

LOL! We live in IL. A long way away from anywhere oysters are "fresh." Fresh seafood here is always at least a day old. If it doesn't come from a river or a lake, it isn't as "fresh" as it is for those fortunate to live on a coast. I remember when Red Lobster first opened in our area-that is what we considered "fresh" seafood! Now beef, chicken, pork, turkey, deer, turkey, duck or fresh water fish, we have that covered! Hope you had a blessed Thanksgiving!

mustang66lady · ‎03-10-2010

@PA Mom-mom

Thank you for your recipe. I have no idea what Bookbinders oyster stew is. Or where to purchase oyster juice. I know this sounds dumb and maybe I am but have no idea if these items are sold in our area. Maybe on Amazon? Hope you and yours had a blessed Thanksgiving!

Allegheny · ‎03-19-2010

@mustang66lady Just curious. Why are you landlocked?

@Allegheny
LOL! We live in IL. A long way away from anywhere oysters are "fresh." Fresh seafood here is always at least a day old. If it doesn't come from a river or a lake, it isn't as "fresh" as it is for those fortunate to live on a coast. I remember when Red Lobster first opened in our area-that is what we considered "fresh" seafood! Now beef, chicken, pork, turkey, deer, turkey, duck or fresh water fish, we have that covered! Hope you had a blessed Thanksgiving!

Well I certainly learned something. Thanks for coming back to respond.

When I think of landlocked it is in the terms of property. "In real estate, "landlocked" refers to a property that has no direct access to a public street, so the only way on or off the property is to cross land owned by someone else. Usually, a landlocked property gains street access through a legal permission called an easement."

Hope you had a great Thanksgiving. Ours was simple and quiet.

Hoovermom · ‎03-19-2010

@KatieB wrote:
@YorkieonmyPillow wrote:
Someone posted this and I saved it:

Dressing

Ingredients:

2/3 C. onion, chopped
2 C. celery, chopped
2 quarts cornbread, grated
1 quarts biscuits, grated
1/4 C. parsley flakes
2 tsp. poultry seasoning
2 tsp. ground sage
1 tsp. ground black pepper
4 oz. margarine
1 quart canned chicken broth
14 oz. canned chicken broth

Directions

Preheat oven to 400 degrees.

Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a bowl.

Add melted margarine. Stir until blended.

Add chicken broth to dry ingredients and mix well.

Divide mixture evenly into two 8 x 8 inch pans sprayed with non-stick spray.

Bake uncovered for 1 hour until lightly brown on the top.
Weird recipe.. I've never heard of 'grated cornbread' or 'grated biscuits' in my life.. Guess they mean biscuits/cornbread, crumbled... And measured in quarts instead of cups..??

@KatieB: I have actually cooked this dressing recipe from Cracker Barrel. As far as the cornbread and biscuit, I did grate in large pieces for the consistency. 2 quarts = 4 cups. It was delicious for this Southern girl.

KatieB · ‎03-10-2010

@Hoovermom wrote:
@KatieB wrote:
@YorkieonmyPillow wrote:
Someone posted this and I saved it:

Dressing

Ingredients:

2/3 C. onion, chopped
2 C. celery, chopped
2 quarts cornbread, grated
1 quarts biscuits, grated
1/4 C. parsley flakes
2 tsp. poultry seasoning
2 tsp. ground sage
1 tsp. ground black pepper
4 oz. margarine
1 quart canned chicken broth
14 oz. canned chicken broth

Directions

Preheat oven to 400 degrees.

Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a bowl.

Add melted margarine. Stir until blended.

Add chicken broth to dry ingredients and mix well.

Divide mixture evenly into two 8 x 8 inch pans sprayed with non-stick spray.

Bake uncovered for 1 hour until lightly brown on the top.
Weird recipe.. I've never heard of 'grated cornbread' or 'grated biscuits' in my life.. Guess they mean biscuits/cornbread, crumbled... And measured in quarts instead of cups..??
@KatieB: I have actually cooked this dressing recipe from Cracker Barrel. As far as the cornbread and biscuit, I did grate in large pieces for the consistency. 2 quarts = 4 cups. It was delicious for this Southern girl.