Dressing?

[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

[Eden]

The stuffing I grew up with (I'm a northerner) had bread, sausage, onion, celery and corn in it. Plenty of spiciness in the sausage, so no need to add more.

[Pax]

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

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

CA

I was soooo excited to be having Thanksgiving dinner a friends family when I was in college, my folks were traveling and being with a family was great. They served up the dinner and I took a huge portion of stuffing (as I've said I LOVE stuffing)...took a BIG bite and almost gagged, who puts oysters in stuffing???? So there I was, huge portion on my plate trying to figure out how I was going to choke down stuffing with fishy stuff in it, I was so sad about that...although their beagle was tickled pink with the under-the-table buffet.

[Blueberry]

Queen -

LOL! I can imagine that would be an unpleasant surprise if one wasn't expecting it

I didn't like it *at all* as a child, but now I make it as a separate dish

CA

[SouthernBelle]

Queen, that's so funny.

I had an aunt from upstare NY who made regular bread dressing. I remember when I was little I couldn't figure out why hers was so different.

[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?

[bmccasland]

Pickled Peaches (spiced peaches). Boy I miss those. They were always on my grandmother's table at Thanksgiving or Christmas, in a pretty crystal serving dish.

Zen - the crock pot recipe - two of those soup cans are condensed soups, which are pretty viscous, so I don't think the recipe would be that gloppy.

[short cut sally]

I buy a bag of seasoned croutons and some red box stuffing, cook up the celery and onion in lots o' butter, add some water and pour over the croutons and red box contents and I do add a can of drained minced clams. Bake fast and furious so the outside is crisp and crunchy and the inside is moist, its gone in no time.

[Pax]

I buy a bag of seasoned croutons and some red box stuffing, cook up the celery and onion in lots o' butter, add some water and pour over the croutons and red box contents and I do add a can of drained minced clams. Bake fast and furious so the outside is crisp and crunchy and the inside is moist, its gone in no time.

Clams?

Why oh why do people put fishy things in something as glorious as stuffing??