Turkey stuffing post

[MaryAnnDVC]

But is it stuffing or dressing? The age old debate continues.

As for the original question...I sure do remember the post, but not the poster.

Stuffing. Dressing goes on salad. And while we're at it...sauce is for pasta, gravy goes on meat.

And if anyone feels differently...

 

[Deb in IA]

These ideas sound great.

I grew up with a decidedly untraditional stuffing. My mom is from China, and makes an Asian version, using rice (the thick, sticky kind), Chinese mushrooms, roasted chestnuts, and Chinese sausage. It is certainly not for everyone, but we love it!!!

 

[MaryAnnDVC]

These ideas sound great.

I grew up with a decidedly untraditional stuffing. My mom is from China, and makes an Asian version, using rice (the thick, sticky kind), Chinese mushrooms, roasted chestnuts, and Chinese sausage. It is certainly not for everyone, but we love it!!!

That sounds delicious!

 

[cdepauli]

I use this recipe from Tyler Florence. It was a big hit! I also used half cornbread and half sourdough.


Ingredients
1 medium carrot, peeled and rough chopped
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
1/2 bunch fresh sage
1 1/2 pounds loose sweet Italian sausage
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups cubed sourdough bread, crusts removed
1 pound roasted chestnuts
1 cup low-sodium chicken stock
1/2 cup heavy cream
1 large egg
Directions
Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.

In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.

Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).


When you stuff your turkey, do you put it inside or under the skin? I always thought that you never put it inside the carcass, because you'd have to overcook your bird in order to properly cook out all of the bacteria in the stuffing. That's why my mom always cooked it under the skin.

 

[luvpooh]

my grandmother and great-grandmother used to make stuffing with sausage, salami and mozzarella in it. It smelled like feet. lol

My mother and I have not carried down that traditional dish...can't imagine how it got 'lost' over the years!

 

[Deb in IA]

When you stuff your turkey, do you put it inside or under the skin? I always thought that you never put it inside the carcass, because you'd have to overcook your bird in order to properly cook out all of the bacteria in the stuffing. That's why my mom always cooked it under the skin.

I've never heard of putting it under the skin!

Sometimes I leave the stuffing out of the bird, because it takes it longer to cook the turkey. I've always used fully cooked stuffing, so I didn't think about making sure the stuffing actually got "cooked" inside.

Which leads me to this question:
So, if you do those new deep fried turkeys, what do YOU do with the stuffing? I'm assuming the bird does not get fried with any stuffing, right???

 

[cdepauli]

I've never heard of putting it under the skin!

Sometimes I leave the stuffing out of the bird, because it takes it longer to cook the turkey. I've always used fully cooked stuffing, so I didn't think about making sure the stuffing actually got "cooked" inside.

Which leads me to this question:
So, if you do those new deep fried turkeys, what do YOU do with the stuffing? I'm assuming the bird does not get fried with any stuffing, right???

OMG it's so good under the skin because the skin kind of crusts onto it and you eat it together. Also, the seasoning from the stuffing goes into the breast meat and keeps it moist. Yum! Also, then the stuffing isn't over-moist as well.

It's not that the stuffing isn't cooked, it's the uncooked juices from the turkey that seep into the stuffing before the juices are cooked, that is the problem.

My mom does the stuffing and I do the dressing for a little variety.

 

[Deb in IA]

OMG it's so good under the skin because the skin kind of crusts onto it and you eat it together. Also, the seasoning from the stuffing goes into the breast meat and keeps it moist. Yum! Also, then the stuffing isn't over-moist as well.

OK, now my mouth is REALLY watering!!

I'm going to have to try this . . . but you can't get much stuffing under the skin, can you?

 

[Micca]

Well I thought I bought everything for the big dinner. Now I have to go buy some sausage for the stuffing Geez am I hungry, and it's only Monday

 

[cdepauli]

OK, now my mouth is REALLY watering!!

I'm going to have to try this . . . but you can't get much stuffing under the skin, can you?

Turkey skin is surprisingly stretchy! Haha!

Also, I think my mom kind of lets it tear a little and gush out the sides a bit so there is some crispy stuffing as well. I think she also keeps some extra out, too? But I'm not sure about that.

I used to hate stuffing because I don't like cooked onions. I would only eat the stuffing that was stuck to the skin. (Plus, I'm really gross and love poultry skin of any kind). My mom would save that for me. Now I'll eat a little bit more of it than I used to now that I can tolerate the consistency of cooked onions better!

 

[DisMN]

Well I thought I bought everything for the big dinner. Now I have to go buy some sausage for the stuffing Geez am I hungry, and it's only Monday

You could always skip the sausage....I've never made it with meat in it because we figure the turkey is already our meat for the day. LOL

Cooking it under the turkey skin sounds interesting but doesn't it get over cooked that way? And how do you GET it under the skin?

Oh yeah...and it's stuffing. Agree that dressing goes on salads.

 

[luvmyfam444]

no - its dressing - its not getting stuffed anywhere - or not @ least until I'm stuffed - lol


i've cooked it for years and its always edible but not always the way I like it- I use my g'mothers recipe - though she never wrote down the recipe exactly.

Anyway - mines cornbread, celery, onions, white bread,eggs & chicken broth. Really pretty easy but its so touchy! LOL

I'll be trying it again on Thurs - made my cornbread tonight - we'll see if I'm successful this year or not...