Stuffing/Dressing

[Hikergirl]

I can't stand stuffing so I don't make any old family recipe because I didn't eat it growing up.
The only one that likes it in my house is dh and he is OK with doctored up Stovetop so thats what I'm making.

 

[tvguy]

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.

Well, they HAVE in the past, but we don't have any sour dough starter and they prefer sour dough french break.

 

[PAsFab5]

Yesterday our Thanksgiving plans fell apart due to a potential COVID exposure of a family member, so my daughter in law and I are cooking Thanksgiving dinner tomorrow for the first time! I got a recipe for homemade stuffing off of Pinterest...drying the bread now...I cannot stuff the turkey because when I purchased it last night it was still frozen, so the stuffing will be cooked in a 9x13 dish, I hope it turns out and is something we can pass down to our kids Happy Thanksgiving Everyone!!!!!

 

[barkley]

my mom used giblets in hers-i couldn't stand stuffing until as an adult i tried it giblet free.

that said-i doctor stovetop brand with the addition of raw celery, pecan pieces, craisins (they re hydrate nicely during the cooking process) and chicken broth vs. water. i do NOT put it into the bird but bake it as a side.

 

[Sjm9911]

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.

Thats what i grew up with. Unfortunately moms isn't the same as grandmas. Mine is almost the same. Mom dosent dry out the bread first , so its more mush then stuffing. Grandmas has those tostey dried out bits that went with the sasage so well.

 

[dyna]

My dressing is not as dry as moms was an she never suated her veggies, I have in the past but this yr I'm going to cook them in chicken stock. I'm no longer roasting turkey an doin the whole dinner it's just me, I wanted some dressing so doin that.

 

[tasha99]

I make very basic stuffing by using premade croutons, celery, onion, butter and/or schmaltz, salt, pepper, and broth--all put in the slow cooker instead of in the bird or oven. Not how my mom did it, but it's good and low stress.

 

[Sjm9911]

I make very basic stuffing by using premade croutons, celery, onion, butter and/or schmaltz, salt, pepper, and broth--all put in the slow cooker instead of in the bird or oven. Not how my mom did it, but it's good and low stress.

Its not a holiday without stress. Lol. No cheating!

 

[disneychrista]

I only ever remember my mom buying stove top. I do too for day to day. When I am making it Thanksgiving I use Mrs. Cubbinsons and add very fine diced onion & celery sauteed in Earth Balance "butter" and use veggie broth to moisten. I like mine on the drier side so I may or may not bake it in the muffin tin then it get crispy on the edges. I was trying to find my jumbo muffin tin but I think it got thrown away when my oldest was "cleaning".

 

[nicolita3]

Stuffing. I grew up only eating stove top. As I got older I tried homemade and hate it. Stove top is the only stuffing I like.

 

[MrsPete]

I was raised thinking that stuffing is "stuffed" in the bird, while dressing is the very same stuff -- but cooked in a pan.

Growing up, I LOVED my mom's stuffing/dressing -- it was my favorite part of Thanksgiving -- but now I find it too mushy/dense. She puts EVERYTHING into it: onions, celery, apples, pecans -- but never sausage. Mine is lighter. I make it from sourdough bread, onions, fresh herbs, and a little bit of butter and chicken broth.

 

[AuntieMe3]

I call it stuffing, even though we haven't had it "stuffed" in the turkey since I got food poisoning from it 20 years ago.

Its nothing like my grandma's, who used to use apples and raisins. Mine is similar to my mom's but not the same. I've perfected it over the last few years I've been doing Thanksgiving dinner for us. I use Mrs Cubbinsons for the bread crumbs, last couple years it's been cornbread version. First I fry some bacon in a pan, extra crispy. I drain out most of the bacon grease and melt 2 sticks of butter in the same pan to get all the leftover bacon stuff. I saute finely chopped onion and celery for a little bit before I add some chopped mushrooms. While that sautes, I chopped up my crispy bacon and add it to the cornbread mix in a large bowl. Then I add the sauteed onions, celery and mushrooms, usually with quite a bit of melted butter left in the pan, and mix it up. Add some chicken broth to moisten it up, not to wet though, I like it a little drier than mushy. Put it in a baking dish and bake it covered for 25 minutes and uncovered for 15 minutes. MmmMmmMmmm....its just soo good. Its always a requested item when we get together with friends for holiday potlucks.

 

[wenrob]

Not like my mother’s, she’s a horrific cook. My spin on my dad’s spin of my stepmother’s with a dash of grandma’s tips thrown in.

Get my stock going first thing in the morning with turkey neck, giblets, veggie scraps and seasonings. Mrs. Cubbinson’s seasoned cornbread mix, carrots, celery and onion sautéed in a stick of butter, meat stripped from the neck, stock, more seasoning and one egg. I usually stuff the turkey but will be baking it on the side this year. I like dense and DH likes drier so I’ll have to strike a balance.

 

[CynBeth]

My DH and DM have food allergies and I found a non dairy crock pot stuffing recipe that we make the years we are here and not at Disney.

 

[John VN]

My wife and daughter make it from scratch. Totally...............................

StoveTop >> TOTALLY

 

[tvguy]

StoveTop >> TOTALLY

You must watch Pioneer Woman.

 

[mjkacmom]

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.

Same.

 

[AnnaS]

My parents and us now for years make the rice stuffing (basically same as the bread/just substitute bread with cooked rice). We love it. But, for quiet a few years we also make the Peppridge Farm/bread stuffing too. They all like both.

 

[eagle92]

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.

Stuffing, same as my mom’s and almost the same as yours. We replace the carrots with mushrooms.

 

[1GoldenSun]

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.

This sounds delicious! I'm not much of a chorizo fan because it usually seems greasier than regular sausage to me but I love spicy sausage, and olives sound like a great addition.

We called it stuffing as a kid (although it usually wasn't stuffed because we kids thought that was gross) but I learned to call it dressing as an adult after being corrected many times because I don't "stuff" it.

In the weeks leading up to Thanksgiving I start freezing bread ends and stale pieces, but since we use whole wheat sandwich bread I also go buy a loaf of French or Cuban bread off Wal-Mart's discount rack. The cubed bread, plus onions sauteed in lots of butter, chicken stock, sage and other spices, baked in a casserole. Yum! I don't really like turkey very much but I can make a meal out of dressing alone. It's basically bread-and butter casserole; what's not to love?!