Excerpt from today's e-mail exchange with Stacia Deshishku, CNN's White House Sr. Supervising Producer: "I am obsessed with the cornbread v. sausage v. oyster stuffing debates!"
You and me both, sister. As so many Americans did, I grew up on Stove Top Stuffing. Then, as probably the vast majority, uh, didn't, because I fancied the flavors so much, I took to making myself little after-school snacks of toasted bread stirred with margarine, a splash of instant bouillon and a sprinkle of Bell's Poultry Seasoning. I fixated on those flavors the 364 non-Thanksgiving days of the year. (There are reasons I've chosen the career path that I have.)
This all goes to say that until I started celebrating Thanksgiving with the families of college pals (Kentucky was a long, expensive schlep for a broke art student in Baltimore), I had no idea that stuffing - or "dressing" if you roll that way - had any sort of regional variations. Who knew you could branch beyond bread, sage, thyme and the usual seasoning suspects and add oysters, andouille sausage, chestnuts, rice, giblets, raisins, White Castle Slyders or even peanuts? For that matter, cornbread was suddenly a viable swap for stale white bread and one could dally with pumpernickel if the mood were right.
Hey – it's a free country, after all. (Unless you're sticking dried cherries in there. That's just nasty.)
Fresh bread (white, wheat, rye, challah) Bell's Seasonings, 1 stick butter, celery salt, celery, onion, apple (all grated into the mixture raw), cold turkey broth, chestnuts (but only if I feel like it). Stuff, roast, n' eat!
A variety of whole grain dark breads, carrots, celery, mushrooms, onions, leeks, oregano, thyme, sage, eggs, duck stock. Bake 40 min at 3:75, top with a mixture of melted butter and duck fat and bake for another 15.
My stuffing is sour dough bread, artichokes, mushrooms, and black olives with onion & celery and poultry seasoning. Family won't let me try any other recipes
Oh, I forgot to say I use the rest of the broth and turkey drippings to make the gravy.
Peppridge Farms herb stuffing cubes, italian sausage, onions, celery, fresh mushrooms, 1 apple diced small or 1 small can apple sauce (to cut the acid of the sausage), garlic, garlic, garlic, turkey broth, eggs. Cook as much as you can in bird, the rest in large casserole, and mix at last minute to get that "in the bird" flavor throughout. Thanksgiving dinner is all about the stuffing!
Ah! You're a red bag girl. Personally, I prefer the blue.
Not stale bread, but week old bread and mashed potatoes, onion, butter, egg, celery, poultry seasoning, etc. is used by the Pennsylvania Dutch also (and it's the BEST). But it is not called stuffing or dressing; it's called filling!
Use beer instead of chicken broth or water.
My future mother-in-law's recipe is made about half and half, stale bread and mashed potatoes. I toss a little more bread in but it's fantastic!!! From what I understand it's a big thing in eastern Canada (maybe in the US too).
No time to read through LOL... making it after typing this. There'd better be some SAGE love in these posts. Grew up in Texas. Cornbread, onions, celery, sage, eggs, and chicken broth/stock. Family made it really wet, packed it down so that you ended up slicing it. These days I crumble it looser and bake it so it's a little dryer, crisper. The rest of the (plain white bread) country is missing out :) Cornbread's where it's AT. I'm thankful for cornbread.
Amen to that
I was in my 20s before I even knew there was another kind!
Exactly how we do it!
2 bags or Arnold's Herbed stuffing, onions, celery, and a pound of Jimmy Dean's Spicy sausage.
Instant stuffing/dressing is terrible, compared to almost any homemade. While we also like a sausage and mushroom stuffing, the recipe below is an "old county" favorite from my great-grandmother:
3 loaves bread, 4 onions, 4 stalks celery, a dozen eggs: boil the neck/heart/gizzard for stock, saute the liver and chop finely, saute the onions and celery until tender, add the eggs/liver to the bread/onioins/celery, mix very well with the stock as needed to make it the bread fall apart (should be moist throughout but not with puddles) and cook inside or out as you like. Makes 4 quarts.
This takes time and effort, but the reward is worth it.
Don't forget herbs to taste; we use parsley, sage, rosemary, and thyme.
Bread cubes, onion, celery, pecans, mushrooms, golden raisins, cranberries, sage, rosemary, thyme, flat-leaf parsley, and a dash of mace. Moistened with broth, and stuffed into the turkey. Of course, the trick is getting all of that into the turkey!
We use bacon in our stuffing / dressing. My wife is allergic to both onions and sausage, and none of us likes oysters.
Sauted green pepper, celery and onion; browned Bob Evans sausage with sage; stale white bread crumbs; chicken bouillon cube dissolved in ~1 cup water; parsley, sage, rosemary, and thyme (hehe... but seriously)... mix & bake til crunchy on the top!
We have to have celery, mushrooms and craisins with the Pepperidge Farms stuffing mix, otherwise it isn't Thanksgiving!
Bacon, mild sausage, celery, onion, frsh rosemary and thyme and some chicken broth along with the stuffing cubes. Try it- you'll love it!
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