STUFFING!

Ours will be an odd one-- couscous! What's yours? Details please!

it's what my dad likes and he's the only one who eats it.

the first couple thanksgivings/christmases after my mom left i'd go all out with the stuffing, making it from scratch. then a few years ago i asked my dad what kind he'd like and he said he always liked his mom's. so i call her for the recipe and she told me that is what she used. it's kinda nice because it's easy to make and i always have so much going on that it makes cooking a little bit easier

Cornbread and regular are neck and neck! :kick:

I always do the kind I grew up eating (bread stuffing w/ sausage) but it'd be nice to have a cornbread stuffing too... and that'd make it a little easier. :)

...it's the stuffing i grew up with. My mom used to soften some chopped onion in margarine (I don't remember ever seeing a stick of actual "butter" in my house...ever...but a whole lot of sticks of Blue Bonnet). She'd also add beaten eggs for moisture and poultry seasoning. It would go in the bird (long before the days in which we were encouraged to cook it separately).

When I make it, I basically use chicken broth as the liquid and margarine, but yes...I've made many "from scratch" stuffings, all of the sausage and apple variants, etc etc etc, and it always comes down to me finding a market that carries Pepperidge Farm and making a special trip (all that Lucky & Safeway have is "Stove Top"...I have to go to a Nob Hill, Cosentino, PW or Lunardi's).



:toast:

with bits of sausage, dried cranberries, walnuts, onions and apples.

preferably baked in little individual mounds, like my mom made it with celery, onions and yummmmmmm

Mom and granny had a knock down, drag out about that every year.
Mom: "Sage!"
Granny: "That's some kinda furrin' stuff!"

usually the one who cooked the bird, ham being her particular speciality

I actually like it cooked in a separate pan more than inside the bird, though. You get more crunchy parts that way. :)

We put chile peppers in it and the equivalent of Bell's seasoning with fresh herbs.
I'd use Bell's but I forgot to buy a new box.
http://www.yankeegrocery.com/bells_seasoning.html

but I secretly (because if I said anything to the family suggesting changing ANYTHING about xgiving dinner I'd be flogged) like Cornbread stuffing better...but my Mom's regular bread stuffing is good so my suffering isn't severe. :)

And make my stuffing from that. It might have sourdough, whole wheat, buttermilk, kaiser rolls, rye, pumpernickle, sesame buns or any number of speciality breads in it. A lot of it's heels, but not all of it. Whenever bread sits in the refrigerator too long, I toss it in the freezer to join the stuffing bag. I get a different mix each year.

I love my stuffing. :9

That sounds really good! :thumbsup:

Can I come over?

I think I downloaded the recipe somewhere....


My mom made the "old bread,' onion, celery, type of stuffing sauteed into small crispy bits, and I was determined not to have quite the same tradition. ;)

heheheh

i'll put in some white bread too and made turkey broth with the neck

I'm gonna fry up some sausage, with onions and celery, chop up some apple and rock and roll baby!

the holy trinity, stock, a couple of eggs and one other bread like a sourdough.

I'm not supposed to eat bread anymore, but I love, Love, LOVE dressing!

I already made it today, had some for supper.

I made enough for several meals all year long.

Not kidding either. Since I am cooking for myself, I figured I might as well take it easy. Well there actually isn't much cooking involved, unless you count adding the mushroom soup to the green bean (canned in both cases) and sticking it in the oven!

In case those white trash relatives manage to find out where you moved to and stop by for dinner. :P

I don't know what he puts into it (apart from sausage meat from the village butcher) but it goes well with turkey.

Mark.

I like to use uncle ben's long grain and wild rice, but I am the only one, so I make my moms stuffing. Cornbread, sausage, onions, celery, bell pepper, broth and egg.

Stuffing smells so heavenly and all the variations in this thread sound so good, but I HATE soggy bread. Can't stand the texture.

celery, onion, & sage dressing. I love making dressing I even toast my own bread. It's as good as the turkey!

I make mine with cornbread, sausage, mushroom, onions, pecans and celery - oh, and lots of garlic and sage. Outside the bird, please: that way you can make more of it. It's also supposed to be "safer" that way - less chance of salmonella or e.coli poisoning.

aka 'filberts'.
They soften just a bit during cooking and add to texture and flavor. ;)

Vegetarian, too.

Using that Morning Star Farms vegetarian breakfast sausage (I have a number of vegetarians in my family) and vegetable broth gravy.

But Tofurkey sucks. It's better to just have the fixin's without the bird. I was never that crazy about turkey anyway - it's the rest of the spread that makes me drool. Stuffing, cranberry sauce, creamed onions, candied yams, pumpkin pie: carb heaven!

I made Tofurky once, and it was like eating flavorless rubber. I do the same, just eat the sides.

My son asked for Jewish food, so that's what we're having.

double post.