Originally Posted by Alaskan The dressing goes in a pan so that the turkey will cook faster, OR so that you can stuff the turkey with things that will flavor the turkey (rosemary branches, cranberries, apples, whatever)
One pan of cornbread made with 1/2 to 3/4 cornmeal, the other part unbleached white flour. For oil/fat use a full stick of butter melted in the cast iron skillet to grease the skillet, and then pour melted butter into bowl of ingredients (rest of ingredients are baking powder, tiny bit of salt, little bit of milk or buttermilk, and some sugar). Pour just barely stirred together batter into skillet, put in oven and cook. When done take it out to cool.
For at least four hours simmer all giblets, a quartered up onion with peel, and diced celery, bay leaves, and any herbs that rock your world. After simmering for forever, let cool, then take out everything you want to eat and dice up (neck meat and giblets will dice, celery and onions will be mush). Save all liquid.
Take a fry pan, melt half a stick of butter, add two diced onions, a bunch of diced celery and diced parsley until it reaches mush stage.
In a large bowl crumble up the cornbread, add all the diced giblets and edible mush from the simmered pot, add 4 slices of stale bread or fresh bread that has been toasted, add the sautéed mushy stuff from the fry pan, add about three to five eggs (not the shell, just the innards) add some of the liquid from the stock, and mix up with your fingers. If it is too dry add more stock liquid (if you run out of that, melted butter). If it is too dry add more stale bread or fresh bread that has been toasted.
Get a buttered casserole dish, fill with stuffing, and cook.Herbs I like: thyme, rosemary, sage, powdered garlic
We NEVER put anything (besides seasonings) inside the body cavity of the turkey while it cooks! It may be acceptable if you are cooking a bread based stuffing, but the consistency of dressing would never be right that way. It has to have browned, and slightly crunchy, top crust and especially the edges! I always cook mine in a metal pan, it seems to turn out better for me.
It is interesting to me to hear how others make their dressing, but of course, like I said, HERE, it would not be "like Momma makes it!" When I make cornbread, we eat what we want while it is hot and fresh, and I put the rest in a zip-lock bag and in the freezer. That, along with toasted white bread or leftover biscuits, is what makes the dressing at Thanksgiving. I also make at least two big pans and one goes in the freezer for Christmas. Sometimes, I will put lots of extra chicken in it and we will have a ham for Christmas.
Yes, I love the Scarborough Fa ire herbs....but you forgot the parsley........ and it always makes me want to make a cambric shirt......... odd.
Originally Posted by Alaskan
I use the giblet stock/juice and sautéed and diced liver for the gravy
And yes wisher, OODLES of black pepper.
Okay, confession time. I learned to make my mom's giblet gravy, but I found something that is much easier and I actually like better (GASP...Sorry Momma ) I know some you may scoff, but don't knock it till you try it. I use a can of Cream of Mushroom and a can of Cream of Chicken, and whisk in just enough milk to get the right consistency. I will chop some of the turkey meat or (boiled separately) giblets in for texture, but it is delicious on turkey and dressing!
Originally Posted by perchie.girl
We stuff the turkey but not all the stuffing fits. I made an extra bag because we love stuffing. the overflow goes into a pan.
to be honest I never heard of putting in egg till two days ago.
Deb, try the cornbread kind, you will never eat stuffing from a bag again. If you decide to try it, I'll be glad to coach you!
I LOVE chopped boiled egg in my dressing, but, in the age of the microwave, I have started omitting it. We love leftovers almost as much as the hot-off-the-stove Thanksgiving fare, but boiled egg takes on an unpleasant, rubbery texture in the microwave that I can't stand. I kinda miss the egg, but not enough to go back to reheating in the oven!
Originally Posted by superchemicalgirl
Interesting on the dressing. I have never heard of that but it makes kinda sense. Do you also do stuffing with it or does it replace the stuffing?
Definitely replaces the stuffing, but never inside the turkey. If you wanted to pressure cook (or slow cook) an old tough bird and use the de-boned and chopped meat in the dressing, it would be a main course! Again, if you want to try it, I'll coach you!
Originally Posted by Beer can
SCG, maybe it's just us northerners that refer to it as stuffing? Don't know why but I love the stuff drenched in gravy mixed up with the taters and turkey. I love cornbread but I prefer regular bread in stuffing.
Hope everyone's bellies feel better, I didn't have room for pie, so that's what's for breakfast.
I think you're right. I think stuffing is bread-based and fluffy, usually cooked inside the bird, and dressing is a cornbread-based, firmer, side dish cooked separately.
Originally Posted by dsqard
It may be a northern thing. I always thought stuffing and dressing were basically the same thing. We put ours in the bird. Everything came out wonderful yesterday. We made a huge bird for the ten of us. The only thing we "screwed up" was the cranberry sauce. Completely forgot it until the bird was almost done. We skipped it and no one seemed to notice. It was a feast for sure. Best part was being with family this year. Usually it is just DH and I or us and some friends but it was so nice to be with family this year. I hope everyone had a wonderful Thanksgiving.
Our store-bought turkey was 14.5lbs. We have about three pounds of meat left and there were only eight of us eating.
Originally Posted by bruceha2000
I think it is one of those regional things, both name and ingredients. I grew up in So. Cal - stuffing there, bread based. I moved to Vermont 36 years ago, same thing here. Sounds like "dressing" (which I would consider a name for something you put on a salad) is more of a southern thing and uses corn bread.
Edited by Wisher1000 - 11/27/15 at 8:09am