Me, too. I use half corn bread and half white bread crumbs. Saute onions and celery in butter, add to bread, throw in salt, pepper, sage and poultry seasoning. a can of mushrooms, a can of water chestnuts, enough water from the mushrooms and chestnuts to moisten, toss and stuff the bird with it.I do the same as Shakeytails, but I add cooked wild rice too.
Yea, but see, I was raised in the deep south where loyalty to the Krystal burger is highly prized. You wouldn't want me to bring shame on my whole family by crossing over to the White Castle side, now would ya?
Oooohhhh that sounds really good. I might havta try this one. Thanks!Cindy,
My wife test drove a new formula for dressing last week. I sure did like it.
Sautee some hickory bacon (needs to be lean), spicy italian sausage, and a vidalia onion. Pour most of the oils off add a tart pie apple like granny smith. All cubed up. When the bacon is almost done also throw in some sliced button mushrooms, some fresh chopped sage and some fresh thyme.
My wife makes her own bread crumbs over the year and saves them in the freezer but any cubed bread will do.
Mix the bread and the meat mixture together with some chicken broth and put it in a cake pan . Cook it at about 350 degrees until the mixture starts to crust slightly on the surface. The deeper it is in the pan the longer it takes to cook. She layers it about 3" deep.
Add salt to taste. The more broth that you use the less salt you need because it carries alot of salt.
My mom used to make giblet gravy. She boiled the giblets and neck, cut it up, (pulled the neck bones out) and then thickened up with flour. Added salt. It was good. But my family won't eat it.use the giblets in their stuffing/dressing?
I take the giblets and neck, simmer them with onion and celery, then take out the liver, giblet (gizzard), and heart; dice them and mix them with the bread and seasonings
The neck continues to simmer and later the broth gets added to the gravy
I guess I'm REALLY old-fashioned
POSSUM DRESSINGBrown one large minced onion in lard, add chopped possum liver and cook for about forty minutes or until done. Add two cups of bread crumbs, one hard-cooked egg chopped fine, salt and black and cayenne pepper. Add enough hot water to moisten. Use as possum stuffing.
(A LA GOWANLOCH)