What kind of stuffing do you make in your house?

JVS

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Wed Nov-26-08 10:40 AM
Original message

What kind of stuffing do you make in your house?

Edited on Wed Nov-26-08 10:40 AM by JVS

Our family recipe involves bacon and using the grease to fry the wads of stuffing. It gives it a nice crispy texture, which I prefer to the gloppy stuffings I've seen. We also put celery in it, but the bacon is definitely the distinguishing feature. How about you?

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redqueen

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Wed Nov-26-08 10:42 AM
Response to Original message

1. You fry your stuffing?

Interesting...

I put sausage in mine. And I both stuff the bird with it and also make some in a separate pan, so we have some that's moist and some that's more crisp on the top and drier underneath. Stuffing is my favorite so I always make plenty of it. Oh and I also put chopped celery and onion in it.

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JVS

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Wed Nov-26-08 10:51 AM
Response to Reply #1

4. yeah, we do the two batches of stuffing thing too.

In fact, I think that the frying started as a way to make sure that the stuffing that wasn't in the turkey still got the cooked in fat flavor.

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redqueen

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Wed Nov-26-08 11:20 AM
Response to Reply #4

15. Sounds good.

I might just have to try that with the sausage drippings.

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Hissyspit

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Wed Nov-26-08 10:44 AM
Response to Original message

2. My mother makes cornbread sage stuffing (with boiled eggs added), but I think...

we're going to end up with Stove-Top this year.

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JVS

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Wed Nov-26-08 10:56 AM
Response to Reply #2

9. Stovetop!

add some bacon to tart it up!

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Hissyspit

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Wed Nov-26-08 11:10 AM
Response to Reply #9

12. I was going to add chopped apple and pecans.

Edited on Wed Nov-26-08 11:13 AM by Hissyspit

Have to do something to snaz it up, though.

I'm doing a buttermilk-brined fresh free-range turkey with roasted root vegetables and cream cheese mashed potatoes, so don't have a lot of time to put into the stuffing (get it? a lot of thyme to put into the stuffing...?)

I may make some peppermint chocolate chip scones, too.

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lizziegrace

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Wed Nov-26-08 10:46 AM
Response to Original message

3. Cornbread with carmelized onion

baked in the oven

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JVS

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Wed Nov-26-08 11:00 AM
Response to Reply #3

11. mmm, sounds good.

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tigereye

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Wed Nov-26-08 10:53 AM
Response to Original message

5. my mom tended to fry hers til it was like hard crumbs - never cared for it

Edited on Wed Nov-26-08 10:54 AM by tigereye

mine involves french bread, granny smith apples, chestnuts and then eggs, added to sauteed onions, celery, etc, and then baked. It is really good!

:hi: Are you home for Thx. or are you across the pond?

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JVS

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Wed Nov-26-08 10:54 AM
Response to Reply #5

7. Far from home.

I'll be over for xmas.

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tigereye

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Wed Nov-26-08 11:15 AM
Response to Reply #7

13. that's what I thought -

couldn't remember.

Are you finding some ex-pat folk to have Thx with? Or just spending it in a bar?

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JVS

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Wed Nov-26-08 11:19 AM
Response to Reply #13

14. Doing work.

Payday is the 31st and I can't celebrate until then

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malta blue

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Wed Nov-26-08 10:54 AM
Response to Original message

6. this year it is cornbread, chorizo and pecan - in addition to

the annual apple, sage, onion and sour cream stuffing.

Neither one is cooked in the bird.

Neither one contains eggs - I have always found that odd :shrug:

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JVS

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Wed Nov-26-08 10:55 AM
Response to Reply #6

8. So you do two stuffings, one traditional and one experimental

:patriot:

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Ikonoklast

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Wed Nov-26-08 10:57 AM
Response to Original message

10. Chestnut stuffing

And peeling the chestnuts the day before is a big family tradition.

Usually involving a few burned fingertips. What a giant PITA.

We cheat now, and just buy imported Italian peeled chestnuts. Expensive as all get out, but it sure cuts out about two or three hours of prep time.

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MorningGlow

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Wed Nov-26-08 11:25 AM
Response to Original message

16. Sausage, celery, chicken broth, plain crutons

Some in the bird, the rest baked in a Corningware dish. I laugh in the face of death--I prefer the stuffing that's cooked in the bird.

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Rambis

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Wed Nov-26-08 11:27 AM
Response to Original message

17. Used a bag of cinnamon crumbs by mistake once

now we use 4 bags regular and one bag cinnamon every year.

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hedgehog

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Wed Nov-26-08 12:14 PM
Response to Reply #17

19. Hmmmm.... that does sound interesting! I used to make a stuffing involving

whole wheat bread, eggs, celery, onion, garlic, sage, pepper, thyme, savory , parsley, mushrooms and the chopped liver and heart cooked in lashings of butter. Now I have to make two sets of stuffing. That one goes into the bird, the one minus the giblets goes into a baking pan for my vegetarian daughter.

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Dora

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Wed Nov-26-08 11:28 AM
Response to Original message

18. Basic dressing, with wild rice and crimini mushrooms.

Easy peasy.

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AlCzervik

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Wed Nov-26-08 12:18 PM
Response to Original message

20. sometimes i make cornbread stuffing and sometimes i make regular stuffing but they

both always start with sauteed onions, carrots and celery and a boatload of butter. I avoid putting fruit in either kind because that generally induces screams of "Omg is that a.....rasin/apple/cranberry?" and i always use Bell's seasoning and a little extra sage.

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Hissyspit

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Wed Nov-26-08 01:02 PM
Response to Reply #20

21. Bell's. Yum.

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FedUpWithIt All

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Wed Nov-26-08 01:20 PM
Response to Original message

22. I make stuffing with water chestnuts and the occasional apples.

The little crunch is a big hit.

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mnhtnbb

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Wed Nov-26-08 02:10 PM
Response to Original message

23. Water chestnuts, bacon, celery and chicken broth.

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fizzgig

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Wed Nov-26-08 02:16 PM
Response to Original message

24. pepperidge farm stuffing from a bag

my dad loves stuffing and, after my folks separated, i made various types of stuffing from scratch. about three years ago, i asked my dad what kind of stuffing he wanted and he told me to call my grandmother and get her recipe because that was his favorite. i called her and she told me she used the pepperidge farm stuffing.

he's the only one who eats stuffing and it makes less work for me, so i don't care that it comes from a bag.

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PassingFair

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Wed Nov-26-08 02:19 PM
Response to Original message

25. Stale bread, savory seasoning, celery, onions and butter.

If it ain't broke....

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Gormy Cuss

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Wed Nov-26-08 02:24 PM
Response to Original message

26. Baked bread stuffing with Bell's Seasoning, augmented with some fresh rosemary and sage

Plenty of sauteed diced onion, celery, and carrot and some diced jalapenos. I bake it in a shallow dish so that there's plenty of crust.

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Amerigo Vespucci

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Wed Nov-26-08 02:26 PM
Response to Original message

27. Pepperidge Farm Stuffing...

Edited on Wed Nov-26-08 02:31 PM by Amerigo Vespucci

I make it according to bag directions with chicken broth instead of water.

My mom used to saute onions in the butter and add an egg and poultry seasoning. She cooked it in the bird back in the days before we were told not to cook it in the bird. Actually, it's not the "in the bird" part that's dangerous. It's the fact that you can't leave it in there after the bird comes out of the oven.

:toast:

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Zuni

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Wed Nov-26-08 02:49 PM
Response to Original message

28. oh snap! That sounds good!

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JVS

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Wed Nov-26-08 02:55 PM
Response to Reply #28

29. I think over christmas, I'll try to switch it up a bit by using cornbread instead of regular bread.

bacon and cornbread fried in bacon grease ought to make for en addictive combo.

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