Dressing?

[maillotpois]

DH also likes those little bags of cubes.

I prefer a wild rice and sausage stuffing my mom used to make.

[bmccasland]

First you make a cornbread, in a cast iron skillet. Turn out and let cool and dry out overnight....

But Pll - yours sounds really tasty!

Anyone ever had a Turducken? Better bought than trying to prepare one at home. Debone a turkey, a duck, and a chicken, but leave the leg bones in the turkey. Stuff the chicken with your favorite stuffing/dressing, stuff this inside the duck, and stuff the whole thing inside the turkey. Tie together with string. Roast.

[HillSlugger]

don't like it, don't make it, don't eat it...

[OakLeaf]

Chestnuts. Mmmmmmmmm. They are enough of a PITA that it only happens once a year, but man, it's worth it!

[kelownagirl]

I think I've only tasted cornbread once, way back in highschool cooking class.

[sundial]

I make old fashioned southern dressing with yellow cornbread and biscuits.

[SouthernBelle]

A while back they were making cornbread on one of those PBS cooking shows. I was appalled. It had flour and sugar in it. They cautioned it wasn't traditional Southern cornbread. I was going, "No s%#@!"

[SouthernBelle]

Paula Dean is about to make a turducken right now.

[smilingcat]

First you make a cornbread, in a cast iron skillet. Turn out and let cool and dry out overnight....

But Pll - yours sounds really tasty!

Anyone ever had a Turducken? Better bought than trying to prepare one at home. Debone a turkey, a duck, and a chicken, but leave the leg bones in the turkey. Stuff the chicken with your favorite stuffing/dressing, stuff this inside the duck, and stuff the whole thing inside the turkey. Tie together with string. Roast.

OMG!!! The oil from the duck keeps the turkey meat from drying out. but still its soo much work. When you debone the duck, chiken and turkey you do not want to cut it open. So when its deboned its like a tube. I think its easier to stuff the duck in turkey first then the chicken then the stuffing last.

too too much work. besides I'm not on Atkin diet.

I may not do the turkey this year. I might just butterfly open a cornish game hen. and pan roast with weight over it. Not sure which sauce I want to make... Besides, my home oven is kaputts. not doing the deep frying of turkey or roasting on our outdoor grill. Gallons of hot oil scare the heck out of me.

smilingcat

[Tuckervill]

A while back they were making cornbread on one of those PBS cooking shows. I was appalled. It had flour and sugar in it. They cautioned it wasn't traditional Southern cornbread. I was going, "No s%#@!"

It's called Johnnycake--it's more a Yankee thang. But my cornbread has flour in it, too. Doesn't yours?

Oh, at Lowe's a while ago I saw a turkey "fryer" that uses infrared and NO oil. huh?

Karen

[Tuckervill]

for T'giving, try it this way. I found it somewhere (can't remember where) and tried it, and then I sent this email to my sons and my dad and they all tried it and loved it. I love it. It's incredibly easy and no fuss. You can doctor the skin anyway you like and even put some butter under the skin, but it's so not necessary. The part about cook for an "hour"--use your judgment...if the leg is loose, it's pretty much done.

3-6 lb whole chicken
Salt
Pepper

Heat oven to 450. Yes, 450.
Rinse the chicken inside and out. Do what you will with the spare parts (I usually throw them away or cook them up for the dogs)
DRY the chicken inside and out with paper towels. (Do this because you don't want any steam.)
Sprinkle the chicken inside and out with salt and pepper.
Throw the chicken breast side up in a roasting pan or whatever else you have. I used my 12" iron skillet. You can tie up the legs or whatever, but it's not necessary.
Cook it for an hour or so (if you get a chicken with a pop-up thing, cook until the thing pops up). If you have a meat thermometer use that.

Put it in the bottom of the oven. Because of the high temp it will spatter a bit, so cook it down low to keep the oven from getting too dirty.

The skin will be CRISPY and salty and peppery and the inside will be divinely juicy.

[SouthernBelle]

But my cornbread has flour in it, too. Doesn't yours?

Karen

Nope, never!

[sundial]

Here's a delicious crock pot dressing recipe:

1 8 inch pan of cornbread
8 slices of day old bread
4 eggs
1/2 cup celery, chopped and sauteed
1 medium onion, chopped and sauteed
1 tsp salt
1/2 tsp black pepper
1 1/2 tsp sage or poultry seasoning
2 cans chream of chicken soup
2 cans chicken broth
2 tbs butter

Crumble breads. Add all ingredients except butter. Pour into the crockpot and dot with butter. Cook on high for 2 hours or low for 3-4 hours. Makes 16 (6 oz) servings.

I like to stew a fryer and use the meat and broth in the recipe.

[Blueberry]

My dressing never has cornbread in it - and I live in the South!!

Nope, sage, celery, etc. Sometimes Oyster Dressing - YUMMY!!!

CA

[Zen]

Here's a delicious crock pot dressing recipe:

1 8 inch pan of cornbread
8 slices of day old bread
4 eggs
1/2 cup celery, chopped and sauteed
1 medium onion, chopped and sauteed
1 tsp salt
1/2 tsp black pepper
1 1/2 tsp sage or poultry seasoning
2 cans chream of chicken soup
2 cans chicken broth
2 tbs butter

Crumble breads. Add all ingredients except butter. Pour into the crockpot and dot with butter. Cook on high for 2 hours or low for 3-4 hours. Makes 16 (6 oz) servings.

I like to stew a fryer and use the meat and broth in the recipe.

That's four cans of liquid. I'm a big fan of the crockpot but this just doesn't sound right for dressing.

Doesn't it come out all gloppy?