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Discussion in 'Homesteading Questions' started by Shygal, Dec 31, 2004.
Ok, Ill play :haha:
Stuffing or dressing? Cooked in the turkey or outside the turkey?
I have heard people in the midwest use either stiuffing or dressing. When I lived in PA we had "filling"!
Stuffing. In the bird out of the bird, doesn't matter.
Dressing, cooked in casserole dish in the oven, not in the bird.
Dressing! We use equal amts of cornbread(Stoneground) and toasted hamburger buns. A couple of eggs to bind, broth from the turkey to mix until VERY moist, salt, pepper, and poultry seasoning. This is put in a foil lined pan and baked at about 350 degrees until brown on top.
Cornbread, leftover biscuits, onion, celery, poultry seasoning, eggs, broth, & boned chicken, cooked in a casserole dish. Gravy, made with the giblets, broth, & a little of the cooked dressing.
Stuffing - That's what you shove up a big birds Hinny.
Dressing - That's what you bake in a pan.
Filling - That's what it is when you pig out on it.
Dressing cooked in a casserole pan. No stuffing here.
Drassing, cooked in a dish in the oven. We always make two dishes one with
oysters and one without.
I've done it both ways (and cooked for a living for a time) and frankly I think stuffing a bird is overrated and a good way to get sick if it isn't done correctly. Plus even stuffing a big turkey doesn't make nearly enough stuffing. I make a big 9x13 pan at least even with a small bird. Heck I make that much when I roast a chicken.
outside the bird
32 cups bread cubes
5 cups onion
5 cups celery
3/4 cup butter
2 lbs hamburger
lots and lots of broth
6 pounds of turkey gizzards
Cooked in a casserole.
One large pone of cornbread. No biscuits or rolls
One small onion
As many garlic cloves as you want to crush up
a "palm-full" of dried sage
a dash dried tyme
6 hardboiled eggs quartered
Some of the chicken you pull off the bones when you make stock
Enough of the heavily seasoned stock you boiled the chicken in
Enough salt and pepper
4 raw eggs to hold it all together
It's called dressing, but we never had it whwen I was a kid. We had ham or roast beef for every holiday :haha:
Don't cha know!
Dressing is what you put on lettuce!
Never heard of bread dressing----always bread stuffing.
Outside the bird because you can make so much more of it! I LOVE it,whatever you call it. My MOM Still makes the BEST! Dressing/Stuffing? Whatever? I like it a LOT.
Stuffing in the bird,more flavor.
The only reason to have turkey on any occasion is for the stuffin that is in the bird Bread stuffin with lots of sage, maybe sausage, onion, celery, moistened with the water that boiled the gizzard, etc. You make a lot, so you can also have a pan of extra. Yumm-m-m-m-m.
It's as good the next morning cold from the reefer.
Dressing, on the side.
So I can make lots and lots and lots of it.............and then make more.
both. make up a big batch in your bread bowl, stuff the turkey (never poisoned anyone yet, nor been poisoned) and the rest put in a dish withthe turkey neck on top.
...and baked. not deep fried. Never heard of that 'till my sister moved to florida.
The way that I Address the turkey is ( I say High There Turkey ) and as the bird is depleated ( I say Bye Turkey )
Is what I do to myself by eating to much Turkey ! ! !
Oh, that bread and sage thing in the bird, and out of the bird,
I call yummy extra filler for the hollow part in my big toe.
Got to go. Getting hungry.
Now where is that cranberry sauce