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Post by willowgirl on Nov 25, 2018 22:11:54 GMT
Had to make a second batch of stuffing to go with the Thanksgiving leftovers?
Own it!
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Post by feather on Nov 25, 2018 22:19:46 GMT
Had to make a second batch of stuffing to go with the Thanksgiving leftovers?
Own it! No I learned ONCE AGAIN, that it is GRAVY that needs to have a second batch to go with leftovers! I need at least 2 quarts of gravy. DARN!
You must have good stuffing, care to share your recipe?
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Post by susannah on Nov 25, 2018 22:40:21 GMT
Well, I can't answer that...yet. But if last year is any indication, I should be good with one batch of stuffing. Not because we have incredible self control in the turkey dressing portion-control department but BECAUSE:
We have thanksgiving with our son and his family and their tradition is Thai takeout (which didn't happen this year on account of all the Thai restaurants in their city being closed on Thanksgiving for the first time in forever. But I digress...) Anyway, since the only reason I do turkey with all the trimmings is because my husband apparently requires this once a year - and because we live so far from other family it's just for us - I've switched to doing a boneless turkey breast. But the trick is to make just as much dressing as I did when I was cooking a whole turkey. Which I inadvertently did last year because I'm an airhead who didn't remember "oh - smaller turkey this year." But that happy accident resulted in plenty of turkey dressing, so I could have several meals of what I require once a year - a carb-overload of a turkey sandwich complete with dressing and cranberries on it (in it?). Oh, and gravy.
And the reason I said I can't answer it YET is because the above referenced turkey breast just went into the oven so I can't say with absolute certainty that the turkey/dressing balance is a success. Not today, anyway. In the interest of keeping it real I CAN report back in a few days, after we've eaten our fill of turkey and frozen any turkey we don't eat. But there probably won't be any dressing left to freeze. I have no brakes on my appetite when it comes to stuffing/dressing.
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Post by willowgirl on Nov 25, 2018 23:16:35 GMT
Sure, although it's not so much a "recipe" as it is just how my mother made it. (I think stuffing is one of those things that never tastes right unless it's fixed just like Mom's!) Anyway, here t'is:
Chop 2 cups of celery and about a cup of onion (less if the onion is real strong), add some sage, poultry seasoning, salt and pepper, and saute in about a stick and a half of melted butter until tender. Then take a loaf of white bread and cut it into chunks (Mom always left the bread out overnight to make it slightly stale, although I'm not that organized, lol). Pour some milk in a bowl, drop handfuls of bread cubes into the milk, then wring them out and drop them in the skillet with the celery and onions. When you're got all the wet bread in the skillet, mix it up well so all of the butter is absorbed. Press into a greased baking pan, cover with aluminum foil and bake about a half-hour at 350, then remove the foil and put it back in the oven for about 10 minutes until the top browns a little.
BTW it's now three days past Thanksgiving; we've been eating leftovers since and still haven't opened the can of cranberry sauce! I keep forgetting. D'oh!
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Post by deke01 on Nov 25, 2018 23:35:43 GMT
Willow, that recipe can't be right. Where's the turkey fat? It's almost like you're one of those freaky vegamentarians...vegemites...church of latter day vegaints. What ever, I can't keep up with your religion.
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Post by tenbusybees on Nov 26, 2018 0:06:44 GMT
No stuffing here. I don't believe I've ever eaten stuffing to be honest. Cornbread dressing on the other hand, well, that's just good eatin's. Mmm, mmm, mmm!
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Post by willowgirl on Nov 26, 2018 1:12:04 GMT
Willow, that recipe can't be right. Where's the turkey fat? It's almost like you're one of those freaky vegamentarians...vegemites...church of latter day vegaints. What ever, I can't keep up with your religion. Vegementarian, lol!
I am, but Numb cheats! (He brought a turkey carcass home from his Mom's house and made it into soup.)
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Post by Deleted on Nov 26, 2018 1:38:06 GMT
A requirement to make it in my mom's will was to know that chestnuts were mandatory in the dressing. That and every guest must have access to a take away of a roasting bag of unnamed dressing in a disposable baking tin with her recipe.
Shelling hot chestnuts and burning fingertips was a right of passage when we reached school age. So much so that my brother and I often call one another on Wednesday before the task is done to to note how many pounds of chestnuts are to be peeled... Trust me one needs a break from that task...it's a bonding thing remembering how much we hated that chore. But we did enjoy the dressing.
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Post by motdaugrnds on Dec 2, 2018 20:16:49 GMT
Great recipe though I, too, was wondering where the chicken fat was. LOL
This year David has decided he wants a "whole" roasted chicken for Christmas dinner complete with dressing and cranberries. So I'm in the process of looking at recipes for this purpose. When growing up my grandmother would always stuff the bird itself instead of baking the dressing separately. And at times she would add a handful of raisins. So many great ideas I'm finding. Thanks for sharing yours willowgirl.
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Post by Deleted on Dec 2, 2018 23:58:05 GMT
Used to like Stove Top turkey stuffing mix. Boil the seasoning with celery, onion and butter for 5 minutes. Measure the crumbs and throw them out to the birds, mix in equal amount of homemade cornbread, let set 5 minutes, add 1 lb. of fried sausage to mix. They ruined my favorite by putting it all in 1 package. Also good with a little chopped apple and raisins. Turkey drippings go in the gravy with the boiled neck meat....James
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Post by feather on Dec 3, 2018 0:15:06 GMT
I have to admit I've never bought bags or boxes of crumbs or squares or corn bread or stuffing mixes. We've just cut up regular bread, toasted in little squares, dried, crisp.
This year was our first 'without sausage or meat' stuffing. It was pretty good. I'll make it this way again. Onions, mushrooms, apples, butter, broth, bread, seasonings, eggs--and next time add in walnuts and craisins.
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Post by vickinal on Dec 4, 2018 4:10:11 GMT
I have some Turkey left over and I am thinking about making a little cornbread in the morning so I can fix some dressing. I don't like turkey without dressing.
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