Dressing?

[Pax]

My brother, SIL, and niece are going to see my folks for Thanksgiving...I'm skipping it because I'll make the next trip down to help my folks in December.

It looks like it'll just be my honey and I, we'll probably go to a restaurant for dinner and hit the gym on Friday. I'm going to buy a box of Stove Top though after reading this thread.

[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??

[BleeckerSt_Girl]

I'm going to buy a box of Stove Top though after reading this thread.

I make great "dressing" from StoveTop stuffing- it's no different from using those stale bags of Peppridge Farm bread crumbs- except it's just better.

I throw some chopped celery into the hot water I'm boiling up for the stuffing mix.
I also add extra poultry seasoning and fresh black pepper. I also add some chopped walnuts, and if I'm inspired, some chopped apple too. YUMMY!!!
I make the huge pot of stuffing stuffing on the stove top while my twin chickens are roasting. Then I take out 2 chickens when done and let them sit on top of the stove just staying warm with a sheet of foil laying over them while I roast the pan of garlic potatoes. When the roasted potatoes come out of the oven, I put the stuffing in a glass lasagna pan in the hot oven for a few minutes to get a bit crisp and browned on top while I'm setting out the food.

I serve not only cranberry sauce with the chicken and stuffing, but also mango chutney and rosemary-garlic jelly....

[Hub]

Y'all, there's a reason she called it dressing . . . . 'cause it ain't stuffing!

When i was a child Momma fixed (that's right, she didn't cook it- she fixed it) Chicken and Dressing- she would boil a big baking hen- more breast meat- fix a washtub (literally) of dressing- mostly cornbread, a few slices of lightbread, leftover biscuits, etc- broth from the chicken, poultry seasoning, sage, eggs, onion, and then put the chicken into the pan of dressing- not stuff anything into the bird.

[kaybee]

For us Cajuns from down in the bayous of South Louisiana, it's rice dressing. However, since I've moved to Georgia I've learned to like and make cornbread dressing. The best of both worlds! Happy Turkey Day everyone.

KB

[SouthernBelle]

Y'all, there's a reason she called it dressing . . . . 'cause it ain't stuffing!

When i was a child Momma fixed (that's right, she didn't cook it- she fixed it) Chicken and Dressing- she would boil a big baking hen- more breast meat- fix a washtub (literally) of dressing- mostly cornbread, a few slices of lightbread, leftover biscuits, etc- broth from the chicken, poultry seasoning, sage, eggs, onion, and then put the chicken into the pan of dressing- not stuff anything into the bird.

Ya know, in 52 years of holidays, I don't remember ever eating any that was cooked stuffed in the bird. My aunt's might have been. But I don't remember it if it was.

I still fix supper. That's supper, not dinner.

[kaybee]

I still fix supper. That's supper, not dinner.

It's supper at our house too!

KB

[SadieKate]

Blech!

However, if I can make it. . . lots of dark peasant, sourdough and french breads. Dried fruit - apricots, cherries, cranberries, whatever. Nuts - filberts or pistachios. NO FRICKIN' SAGE!

Chutney - you betcha. My own homemade cranberry-apple, thank you very much.

However, fresh cranberry dressing - finely chopped cranberries and whole satsumas and/or tangerines, and a dollop of triple sec - sugar to taste.

Triple cranberry sauce - cranberry juice, dried cranberries and fresh cranberries cooked with tangerine or orange zest and another dollop of triple sec.

Who needs stuffing when you have cranberries?

And, for goodness sakes, forget the gravy. Double blech!

[deidre]

I'd like to eat the pan of cornbread

I don't like cornbread dressing. That being said, cornbread dressing was on the menu for our family's Thanksgiving; however, we usually had "rice" dressing dish as well.

This 2nd dressing dish was always on the menu because my mother didn't/doesn't eat cornbread dressing either.

[Tuckervill]

I always always stuff the bird, and save that part for me!

Karen

[Hub]

I can't make it through the day without the word fix and it is supper at my house- We only eat dinner on Sundays and holidays.

[Deanna]

I prefer stuffing because it's so moist, but due to fears of food poisoning, I will eat dressing. I love all types actually. I once had some that the cook put liverwurst into. I was horrified when I saw her mixing it up, but it made for a really rich and moist dressing. My step mother's from Louisiana, so I've learned to love cornbread and other bread stuffing. Theres an awesome artisan bakery in the area that sells a stuffing mix from the different breads they make at this time of year--they sell out FAST so I've only gotten to enjoy stuffing made from it once. The thicker crust makes a great chewy texture in the stuffing.

When I crave turkey dinner in the middle of the year I make a meatloaf using turkey, Stove Top and cranberries (this is a rolled up jelly roll sytle).