stuffing or dressing?????
11-21-2010, 12:09 PM
#61
Super Member
Join Date: Oct 2010
Location: Kilgore Tx
Posts: 1,883
Here in East Texas we call it dressing. I make it by cooking cornbread a day or so before, saute onions and celery in a little margarine add chicken broth and let simmer. Add all together, plus a couple of eggs, beaten and add sage and poultry seasoning. I keep adding chicken broth until I get it the right consistency (it will be pretty wet), then put in cassarole dish, cover with foil and bake 45 minutes or so, then uncover and bake 10 minutes or so. It will have a light crust on top.
11-21-2010, 02:22 PM
#64
Senior Member
Join Date: Mar 2010
Location: Marengo, Iowa
Posts: 802
I don't stuff any more. I always hated the job of retrieving it from the turkey when done. Sooooo, I decided to do it the easy way. I made a bag from cheesecloth, put the stuffing in that and then into the bird. When time to rescue it, it was pulled out. So easy and much less mess. Have a happy holiday everyone. Marge L.
11-21-2010, 03:20 PM
#65
Senior Member
Join Date: Oct 2010
Location: Texas
Posts: 395
I make cornbread dressing. I bake the cornbread a couple of days ahead of time. When baking the cornbread, I add lots of onions and celery. It, of course, takes a lot more baking time. When done, I refrigerate overnight. Then I crumble the cornbread and again refrigerate until the morning I plan on using it. It seems to flavor better cooked with the onions and celery and then refrigerated for several days. Then I add salt, pepper, beaten eggs, and broth (usually from the turkey itself). I bake covered until just about done and then uncover for it to get brown and crusty. Everyone always loves my dressing. - Cynthia
11-21-2010, 03:57 PM
#66
Super Member
Join Date: Aug 2010
Location: S. W. Indiana
Posts: 7,484
Originally Posted by Scissor Queen
I never put stuffing in the turkey. I cook my turkey in an electric roaster so I put the dressing in a casserole dish and bake it separate.
My dressing is pretty simple though, I use a bag of Pepperidge Farms, some garlic and butter salad croutons, finely diced onion and celery, a stick of butter, the turkey neck and heart cooked and minced, 4 eggs, and enough chicken broth to make it moist. I saute the onion and celery in the stick of butter until the onion and celery are well cooked.
My dressing is pretty simple though, I use a bag of Pepperidge Farms, some garlic and butter salad croutons, finely diced onion and celery, a stick of butter, the turkey neck and heart cooked and minced, 4 eggs, and enough chicken broth to make it moist. I saute the onion and celery in the stick of butter until the onion and celery are well cooked.
Oh, no! You forgot the sage!
11-21-2010, 05:07 PM
#67
Super Member
Join Date: Jan 2007
Location: Spring Lake, NJ
Posts: 2,458
Originally Posted by CGail
I make cornbread dressing. I bake the cornbread a couple of days ahead of time. When baking the cornbread, I add lots of onions and celery. It, of course, takes a lot more baking time. When done, I refrigerate overnight. Then I crumble the cornbread and again refrigerate until the morning I plan on using it. It seems to flavor better cooked with the onions and celery and then refrigerated for several days. Then I add salt, pepper, beaten eggs, and broth (usually from the turkey itself). I bake covered until just about done and then uncover for it to get brown and crusty. Everyone always loves my dressing. - Cynthia
11-21-2010, 05:30 PM
#68
Junior Member
Join Date: Jan 2010
Location: Seale, AL
Posts: 198
Its very dangerous to eat stuffing from inside a bird. Being from the South, it is definitely cornbread dressing for my family. We put oranges or apples or even pears and rosemary inside the bird to keep it moist during cooking and make the dressing separate.
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