Mine! Cubed bread stuffing,celery,mushrooms onions,fresh sage and parsley,saute` in butter, broth from giblets instead of water. Baked until top is crispy.
Passed down through my grandmother, to my mother and me. Until I read the box of Bell's seasoning a few years back. Yup, I had been duped. Still tastes great though.
Growing up I loved the stuffing that was roasted in the turkey. I have tried making stuffing since then but I can't get it right. A friend told me that she has to have Stovetop on hand or her kids won't eat the stuffing. I tried Stovetop and I really like it. I make it with chicken broth at least, but it is really good.
+1 Mountain Mama- the ingredients are the same. I'm guessing we both had Southern moms who knew how to cook. I always enjoy reading your culinary comments.
Dennis, that’s how this grandma does her stuffing. Fresh Rappahannock River oysters for us. We also broil them, wrapped in bacon, for breakfast along with scrambled eggs.
The only kind of stuffing anybody I've ever known serves is an herb stuffing with onions and celery. I find the idea of putting oysters or sausage inside a turkey kind of revolting. And yes, that's where stuffing goes!
Vegetarian stuffing (still call it that even though it’s really dressing). It’s my grandma’s recipe that my mom improved (because my grandma is a horrible cook) and we vegetarianized.
White bread Cornbread Vegetable broth Rosemary Sage Thyme Eggs Black olives Celery Onion Fake bacon bits
Baked until crispy on top. I’m going to try it with vegan breakfast sausage crumbles this year instead of bacon bits.
the kind without golden raisins. i don't know what kind of sick bastard thought it was ok to hide raisins in perfectly good stuffing, but that person is my enemy.
Stove Top. I don't eat the dressing if I am at someone else's for Thanksgiving because I never know what people put in their dressing. I don't like it if it's stuffed in the turkey. I can't stand the thought of giblets and I don't like oysters. So Stove Top I perfect for me. It has to be cooked long enough to have some crispy bits.
Last Thanksgiving I went to a family Thanksgiving with relatives I hadn't seem in a couple of years. I swear, I didn't even recognize the dressing/stuffing! It looked like white cornbread mix, with some celery floating. Yes, floating! The dressing was almost liquid. Ugh. Seems that's the family's preferred dresssing. They were eating it with a spoon. Turns out that the mother of this group didn't know how to make dressing when her kids were young, so she made this mjxture, and that's what the family got used to eating. It take all kinds...and to each, his own.
For others or yourself?
ReplyDeletehomemade cornbread sausage stuffing
ReplyDeleteArnold Cornbread Stuffing.
ReplyDeletecornbread/oyster from grandma's thanksgiving dinner, baked crispy on the edges.
ReplyDeleteRye bread, sausage, and red cabbage.
ReplyDeleteTraditional savory...sage breakfast sausage, celery, onions, bread, cornbread, sage, thyme, parsley (poultry seasonings)
ReplyDeleteDennis-- yes! The crispy edges are divine!😁
ReplyDeleteMine! Cubed bread stuffing,celery,mushrooms onions,fresh sage and parsley,saute` in butter, broth from giblets instead of water. Baked until top is crispy.
ReplyDeleteMy mother's oyster dressing. It was amazing. One of the things I miss the most since I became a vegetarian.
ReplyDeleteNone. Stuffing is gross - and more than the required spoonful is too much.
ReplyDeleteOyster.
ReplyDeleteSausage & Apple, along with all the herbs etc.
ReplyDeletePassed down through my grandmother, to my mother and me. Until I read the box of Bell's seasoning a few years back. Yup, I had been duped. Still tastes great though.
ReplyDeleteStoveTop
ReplyDeleteNone I don’t like cornbread at all. I eat rice dressing
ReplyDeleteTraditional with a touch of sage, a little goes a long way.
ReplyDeleteTraditional - bread cubes, giblet broth sage, poultry seasoning lots of butter and sauteed onion and celery.
ReplyDeleteI’m with @Unknown . Give me Stove Top any day !!😋
ReplyDeletemust include sage and sweet Italian sausage and NO CORN BREAD. Mountain Mama has it right
ReplyDeleteGrowing up I loved the stuffing that was roasted in the turkey. I have tried making stuffing since then but I can't get it right. A friend told me that she has to have Stovetop on hand or her kids won't eat the stuffing. I tried Stovetop and I really like it. I make it with chicken broth at least, but it is really good.
ReplyDeleteEddie Murphy’s are you gonna eat your cornbread stuffing.
ReplyDelete+1 Mountain Mama- the ingredients are the same. I'm guessing we both had Southern moms who knew how to cook. I always enjoy reading your culinary comments.
ReplyDeleteNone.
ReplyDeleteoyster
ReplyDeleteI don’t like to eat anything that’s been shoved in a dead bird’s cavity.
ReplyDeleteYou know you actually dont have to stuff it inside the Turkey right..
DeleteLet's leave Jimmy Savile out of this.
DeleteI like stove top ..I'm not into chunks and my mom always added to much sage..
ReplyDeleteDennis, that’s how this grandma does her stuffing. Fresh Rappahannock River oysters for us. We also broil them, wrapped in bacon, for breakfast along with scrambled eggs.
ReplyDeleteWhat is your least favorite stuffing then? (I cannot recommend anything, because we do not celebrate Thanksgiving here.
ReplyDelete🌸🍭 Cotton Candy❣️ 🍭🌸
ReplyDeleteOyster/cranberry (whole berries) stuffing.
ReplyDeleteThe only kind of stuffing anybody I've ever known serves is an herb stuffing with onions and celery. I find the idea of putting oysters or sausage inside a turkey kind of revolting. And yes, that's where stuffing goes!
ReplyDeleteVegetarian stuffing (still call it that even though it’s really dressing). It’s my grandma’s recipe that my mom improved (because my grandma is a horrible cook) and we vegetarianized.
ReplyDeleteWhite bread
Cornbread
Vegetable broth
Rosemary
Sage
Thyme
Eggs
Black olives
Celery
Onion
Fake bacon bits
Baked until crispy on top. I’m going to try it with vegan breakfast sausage crumbles this year instead of bacon bits.
Wild mushroom and sour dough. Browning the bread cubes takes forever as does the turkey stock, but worth it.
ReplyDeletethe kind without golden raisins. i don't know what kind of sick bastard thought it was ok to hide raisins in perfectly good stuffing, but that person is my enemy.
ReplyDeleteI give thanks for any stuffing I receive.
ReplyDelete👉👌
Stove Top. I don't eat the dressing if I am at someone else's for Thanksgiving because I never know what people put in their dressing. I don't like it if it's stuffed in the turkey. I can't stand the thought of giblets and I don't like oysters. So Stove Top I perfect for me. It has to be cooked long enough to have some crispy bits.
ReplyDeleteLast Thanksgiving I went to a family Thanksgiving with relatives I hadn't seem in a couple of years. I swear, I didn't even recognize the dressing/stuffing! It looked like white cornbread mix, with some celery floating. Yes, floating! The dressing was almost liquid. Ugh. Seems that's the family's preferred dresssing. They were eating it with a spoon. Turns out that the mother of this group didn't know how to make dressing when her kids were young, so she made this mjxture, and that's what the family got used to eating. It take all kinds...and to each, his own.