Stuffing/Dressing

[karmic]

How do you make yours and is it the same as your mother’s?

Mine is like the one I grew up with- Pepperidge Farms seasoned cubes, sautéed onions,celery and grated carrot in butter and moistened with stock. Basic but good.

 

[AustinTink]

My dad's family is Catalan- from Spain- so my family's dressing was spicy with chorizo or spicy pork sausage( depending on who made it), green olives with pimiento, celery, onion, secret spices and charred crusty bread cubes all soaked in stock. It's delicious but my husband's family can't tolerate spice so we make cornbread dressing for them. Equally delicious.

 

[ronandannette]

We call ours dressing (even though it is cooked in the turkey) and yes, it's basically the way my Mom and Grandma made it. Fresh bread cubed and left to dry overnight. Add in raw chopped celery and onion and shredded carrot for colour. Moistened just before cooking with melted butter and chicken stock, season it up with salt, pepper and ground sage. Perfection.

Mom and Grandma used to make their own stock from a stewing hen and would then add some of the shredded meat to the stuffing. I use boxed broth and skip the chicken meat.

 

[Immadismom]

Growing up I always had Stove Top, doctored up. However, DH grew up on cornbread dressing that his granny, then his mom, made. I’ve since learned how to make it, and it starts with a pan of cornbread, add a box of Stove Top to get the spices, sauteed onion & celery, chicken broth, and a egg. Plenty of real butter. I have the actual “recipe” written somewhere, so I better dig it out. We’re having our Thanksgiving meal on Saturday.

 

[tvguy]

My wife and daughter make it from scratch. Totally. They buy two loafs of french bread cut it up into cubes The cubes get toasted in the oven. They mix in spices and vegetable broth (my daughter is vegetarian) It is cooked in a casserole dish....not in the turkey.
My mom started with pre-made croutons. She diced some of the giblets and mixed them in the stuffing. The rest went into the gravy. I miss it, but what we have now if fine.

 

[PrincessShmoo]

How do you make yours and is it the same as your mother’s?

Well, I use my mother's recipe, but it's only faintly like hers. I'm getting closer, though.

Bread stuffing, with onion, celery, and raisins. Mix what's cooked in the turkey with what didn't fit, and serve.

 

[Southernmiss]

Dressing. I did not have their 'recipe' as they really didn't follow one. However, I did find a loose recipe of my grandmother's 4 years ago. But by that time I had been hosting Thanksgiving for 10 years and my kids were used to a similar southern recipe that I created from 2 local cookbooks.

Just put it together tonight to bake tomorrow. Celery, onion, bell pepper cooked down. 6 slices of dried bread. 2 boxes of prepared cornbread. 2 hard boiled eggs, 2 beaten eggs, chicken stock, sage, thyme, parsley, melted butter. All mixed together and put into a casserole dish to bake.

 

[ronandannette]

Well, I use my mother's recipe, but it's only faintly like hers. I'm getting closer, though.

Bread stuffing, with onion, celery, and raisins. Mix what's cooked in the turkey with what didn't fit, and serve.

Of course - doesn't that go without saying? The mushier stuff from in the turkey blends with the dryer stuff cooked in foil packets and the results are the perfect texture!!

 

[Kae]

My dad's family is Catalan- from Spain- so my family's dressing was spicy with chorizo or spicy pork sausage( depending on who made it), green olives with pimiento, celery, onion, secret spices and charred crusty bread cubes all soaked in stock. It's delicious but my husband's family can't tolerate spice so we make cornbread dressing for them. Equally delicious.

Sound like the Cuban stuffing my sister makes except hers is not spicy-ground pork, ground beef and ground ham

 

[FoodieFriend]

I grew up with dressing but we always refer to it as stuffing. Started with Love's Bakery bread cubes then realized I can make it from sandwich bread for cheaper. I started toasting cubed bread, but then realized our dressing recipe adds chicken broth which defeated the purpose of toasting & now it requires less chicken broth & no one even noticed. Any leftover dressing is made into waffles for the best leftover meal.

 

[fla4fun]

We call ours stuffing. I put a couple loaves of bread on baking sheets and put them in the oven on the lowest setting to dry them out. I put celery, onion, butter and chicken stock on the stove (seasoned with sage and other spices) and let it simmer an hour or so. Then I tear up the bread and add the broth. I set about a quarter of it aside to put in the bird, and the remainder goes in a casserole dish to bake separately. It’s how my mom made it, but I learned by watching. She didn’t really have a recipe. I made it today and it’s in the fridge for tomorrow.

 

[nw6675]

We always have cornbread dressing. I made a fancy Martha Stewart ish stuffing one year. That was the one and only variance from traditional southern dressing.

 

[porschegrl]

My wife and daughter make it from scratch. Totally. They buy two loafs of french bread cut it up into cubes The cubes get toasted in the oven. They mix in spices and vegetable broth (my daughter is vegetarian) It is cooked in a casserole dish....not in the turkey.

They don't make the bread? Pfft, amateurs.



Our family recipe is passed down from my grandma. It starts with plain ol' store-bought white bread, onions, celery, spices, and chicken broth. The magic ingredient is pork sausage. Since I'm vegetarian, it's been years since I've eaten it.

 

[neverlandsky]

Pineapple Cranberry Italian Sausage Dressing. Own recipe.

 

[Praying Colonel]

We've made dressing a lot of different ways over the years. The recipe we've settled on is cornbread, sauteed onions and celery, sage/thyme/poultry seasoning/salt/pepper and chicken stock. Baked in a casserole dish.

 

[design_mom]

My mom's recipe (passed down through her family) has oysters in it and... nope.

My mother-in-law's recipe, passed down through her family, includes the giblets... nope. However, she's made a new recipe the last couple of years that starts with White Castle sliders. That's actually pretty good but I don't know how to make it.

If I make stuffing/dressing at all, it's usually just Stove Top.

 

[DLgal]

How do you make yours and is it the same as your mother’s?

Mine is like the one I grew up with- Pepperidge Farms seasoned cubes, sautéed onions,celery and grated carrot in butter and moistened with stock. Basic but good.

Basically, same brand and type I use. I don't put carrots, though. I make my own turkey stock. I also add some chopped fresh herbs (rosemary, thyme, sage). It's the brand we used growing up also and still my favorite.

 

[JoanneAZ]

My mother made corn bread stuffing from the Pepperidge Farm or Mrs Cubbison’s starter kits. These days I just make Stovetop cornbread stuffing.

 

[BlueStarryHat]

Stuffing. My sister makes it from scratch from torn white bread, celery, onions, garlic powder, melted butter, salt and pepper. She actually does not stuff the turkey but bakes in in a pan next to.

At my house, despite my pleading to make it from scratch because I'm there this year *instead* of my sister's, everyone else insisted on Stove Top. Blech.

 

[CaoilinnsMom]

cornbread dressing. It is my mother's by way of paternal grandmother's recipe. It is not Thanksgiving without it.