Thanksgiving turkey..

[C.Ann]

Do you cook your stuffing in the bird - or on the side?

 

[rentayenta]

Do you cook your stuffing in the bird - or on the side?

Both.

 

[december]

In the south we don't have stuffing-we have dressing-always on the side! I cook the turkey, then use part of the meat and a ton of the broth to make my dressing. Delicious!

 

[C.Ann]

In the south we don't have stuffing-we have dressing-always on the side! I cook the turkey, then use part of the meat and a ton of the broth to make my dressing. Delicious!

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Hmmmm..that's interesting..

 

[Angelhalo]

In the south we don't have stuffing-we have dressing-always on the side! I cook the turkey, then use part of the meat and a ton of the broth to make my dressing. Delicious!

You took the words right out of my mouth! My mom makes one pan of Tyurkey dressing and one pan of Oyster dressing.

 

[C.Ann]

In the south we don't have stuffing-we have dressing-always on the side! I cook the turkey, then use part of the meat and a ton of the broth to make my dressing. Delicious!

You took the words right out of my mouth! My mom makes one pan of Tyurkey dressing and one pan of Oyster dressing.

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Got me curious now.. Exactly what ingredients are in a "dressing" as opposed to "stuffing"?

 

[dislal]

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Got me curious now.. Exactly what ingredients are in a "dressing" as opposed to "stuffing"?

I don't know about dressing, but my stuffing is broken up bread. In a pan I fry lots of butter, onions, and celery and some poultry seasoning and pour it over the bread and then I stuff the bird with it My mouth is watering right now thinking about it. Hurry up Thanksgiving and get here already

 

[Angelhalo]

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Got me curious now.. Exactly what ingredients are in a "dressing" as opposed to "stuffing"?

Well a lot of really southern folk make theirs with Cornbread but my mom starts with a package of this:

Then she adds butter, celery, chopped boiled eggs, the meat off of the turkey neck, the innards cooked and minced, an raw egg to bind, and chicken broth. Then you mold it into a pan nice and flat about 2 inches thick and bake and you cut it into squares. The oyster dressing is exactly the sam as above but she puts in a jar of oysters.

Comes out looking like this:

 

[december]

The stuffing I've seen is "chunkier" than dressing!

I bake a pan of cornbread the night before and refrigerate it.

After I cook the turkey, I crumble up the cold cornbread and some sandwich bread or cold biscuits (leftovers from breakfast!). Then I saute onions and bell peppers in butter, and add that to the bread. Then a can of cream of celery and a can of cream of chicken soup. Add a few raw eggs, then some chopped up boiled eggs. After the turkey is cooked, I add some white meat and tons of broth to make it very soupy, then bake! Add a can of cranberry sauce, and it is to die for! (I'm not looking at my recipe, so I may have left something out!).

And my turkeys are never store bought-dh takes care of that every spring. The 1st wild turkey he kills gets marked for Thanksgiving before going in the freezer.


****No dressing I've ever seen can be cut into squares! It is soft and moist.

 

[C.Ann]

Well a lot of really southern folk make theirs with Cornbread but my mom starts with a package of this:

Then she adds butter, celery, chopped boiled eggs, the meat off of the turkey neck, the innards cooked and minced, an raw egg to bind, and chicken broth. Then you mold it into a pan nice and flat about 2 inches thick and bake and you cut it into squares. The oyster dressing is exactly the sam as above but she puts in a jar of oysters.

Comes out looking like this:

The stuffing I've seen is "chunkier" than dressing!

I bake a pan of cornbread the night before and refrigerate it.

After I cook the turkey, I crumble up the cold cornbread and some sandwich bread or cold biscuits (leftovers from breakfast!). Then I saute onions and bell peppers in butter, and add that to the bread. Then a can of cream of celery and a can of cream of chicken soup. Add a few raw eggs, then some chopped up boiled eggs. After the turkey is cooked, I add some white meat and tons of broth to make it very soupy, then bake! Add a can of cranberry sauce, and it is to die for! (I'm not looking at my recipe, so I may have left something out!).

And my turkeys are never store bought-dh takes care of that every spring. The 1st wild turkey he kills gets marked for Thanksgiving before going in the freezer.


****No dressing I've ever seen can be cut into squares! It is soft and moist.

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Interesting..

 

[parrothead365]

On the side because I fry my turkey.

 

[ahoff]

I don't know about the dressing, but let me tell you about the turkeys we cook every year with the boy scouts. Prepare the turkey as you normally would, and place (impale) it on a pipe driven into the ground. (a tee fitting on the end helps support it) The ground is covered with foil, and we found a bundt pan placed over the pipe first is a good idea. Cover the bird with a 30 gallon steel trash can. (washed clean, I hope that goes without saying). Cover the top of the can with lit charcoal and place charcoal around the base perimeter of the can. Let cook for 10 minutes per pound. Better than Mom made. Of course maybe being in the middle of the woods makes it taste better, but it is delicious.

 

[Angelhalo]

****No dressing I've ever seen can be cut into squares! It is soft and moist.

And I've never seen one that can't be cut into squares. I'm sure its a regional thing

 

[4nana]

We usually have a large gathering for dinner, so we do stuffing both in and out!

I'm one happy Nana, as luckily this year will be neither, please see ticker!?!?

 

[december]

And I've never seen one that can't be cut into squares. I'm sure its a regional thing

Agreed. If I've learned nothing else on the Dis, I've learned that we all do things differently!

Of course, I was raised getting the eggs from the chickens and the onions from the shed, so I'm more southern than most! My mother and grandmother use the neck and "innards." Can't bring myself to do that myself!

 

[Angelhalo]

Agreed. If I've learned nothing else on the Dis, I've learned that we all do things differently!

Of course, I was raised getting the eggs from the chickens and the onions from the shed, so I'm more southern than most! My mother and grandmother use the neck and "innards." Can't bring myself to do that myself!

hahaha yeah I'm with you. Southern too....I'm so bad that I like to gnaw on the neckbone after my mom has gotten all the big chunks of meat off to go in the dressing. I feel like cousin Eddie in National Lampoon's Christmas Vacation "Save the neck for me Clark!"

 

[Tinijocaro]

There is nothing like stiffing cooked inside the bird. I also do some in a dish too, since stuffing the bird doesn't yield enough for my family.

 

[Michelle67]

Agreed. If I've learned nothing else on the Dis, I've learned that we all do things differently!

Of course, I was raised getting the eggs from the chickens and the onions from the shed, so I'm more southern than most! My mother and grandmother use the neck and "innards." Can't bring myself to do that myself!

My mother and sister do that too, and they also insist on giblet gravy. The neck is okay with me, but I'm not interested in the internal organs thank you very much. This is why we do stuffing/dressing both inside and outside of the bird, and the giblets go into the inside stuffing only, and we make two batches of gravy too.

There's a lot of variations on stuffing/dressing recipes. I think they are actually the same thing anyhow, just that everyone makes them differently and some stick them in the bird and others don't. My husband and I love dressing, we eat it year round. The kids don't like it but that's their problem.

 

[december]

My mother and sister do that too, and they also insist on giblet gravy. The neck is okay with me, but I'm not interested in the internal organs thank you very much. This is why we do stuffing/dressing both inside and outside of the bird, and the giblets go into the inside stuffing only, and we make two batches of gravy too.

There's a lot of variations on stuffing/dressing recipes. I think they are actually the same thing anyhow, just that everyone makes them differently and some stick them in the bird and others don't. My husband and I love dressing, we eat it year round. The kids don't like it but that's their problem.

My kids won't eat it either. I think they are crazy. I grew up inhaling the stuff. My family eats the giblet gravy, too. I never did like gravy on mine. Just a big slice of cranberry sauce (not the real cranberries thank you very much ) and I'm good to go. Dh never would eat dressing at all until I started cooking it. He says it tastes different because of the wild turkey. I think he just likes telling people his wife can make biscuits and dressing from scratch!

 

[GirTheGecko]

I'm a "dressing" person too. I have no idea the differences in the whole stuffing/dressing thing, but that's what it's called on my mom's recipe card. When I make the whole T-giving deal, I usually leave it out.

One year, I did it two or three times, and I didn't even like turkey. I just wanted the dressing. But I did realize that it was just my mom couldn't cook worth a darn, but she had a great dressing recipe!