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Post by pas2 on Nov 18, 2015 21:05:47 GMT
Our family tradition is odd to many but is an old PA Dutch method of making stuffing, it's fried in butter on top of the stove. My grandmother always added potatoes after it was fried but we like it without. We literally make two huge crock pots of it every Thanksgiving. I am still trying to master baking it in the oven for DH but I can't seem to get the amount of moisture right. So does anyone else fry theirs? Do you stuff the bird or only bake it? What is your favorite add in?
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Post by ktdoesntscrap on Nov 18, 2015 21:11:32 GMT
do you fry it in balls? or how?
I dry out my bread I usually use a mixture of cornbread and other bakery loaves. I don't use sliced bread. I let it dry out on the counter for a few days or in a low oven for a few hours. I add enough liquid.. usually turkey stock for it to hold together? its not liquid-y but pretty wet... then I bake it in the oven. I like the top to be nice and crispy and the inside soft and not too wet.
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Post by tenacious on Nov 18, 2015 21:21:48 GMT
Lots of melted butter. Onions and celery (including some of the leafy tops), freah parsley, sometimes apples, sautéed til soft. Add bread cubes, poultry seasoning (a must) chicken stock, and a beaten egg. Fold in toasted pecans.
Put into a casserole dish and dot with more butter. Cook covered for about half, then uncover to crisp.
It is important to add enough liquid so that it can handle not being cooked in the bird and still stay moist.
very basic stuffing, but so good!
Erin
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Post by leannec on Nov 18, 2015 21:27:33 GMT
I open a few boxes of Stove Top Seriously, even my foodie MIL prefers it to homemade
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Post by bluepoprocks on Nov 18, 2015 21:36:48 GMT
I don't make the stuffing my sister does so I might miss some ingredients that she uses. We use what ever bread or rolls, put sautéed onions and celery in it, a little fried hamburger or sausage, some turkey broth, cream of mushroom soup, salt, pepper, and garlic powder. Mix together stuff it in the bird.
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caro
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Jun 26, 2014 14:10:36 GMT
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Post by caro on Nov 18, 2015 21:38:50 GMT
I don't make stuffing, I make cornbread dressing baked in the oven outside of the bird.
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Post by lindah on Nov 18, 2015 21:45:59 GMT
I also make cornbread dressing, baked outside of the turkey, but use almost all of the turkey broth. I am originally from up north & knew nothing of cornbread dressing before I got married. Now I much prefer it to stuffing of any kind!
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Post by anxiousmom on Nov 18, 2015 21:49:22 GMT
We make dressing. Well, actually, my mother always makes the dressing using an old family recipe. I am supposed to make it this year. I have to ask my mom for the recipe again as the last time I did the tipsy sisters wrote it down for me and it makes no damn sense. Best of my recollection though is bread crumbs, sauteed onions/celery, some kind of spice and chicken broth baked. I am pretty sure that in the last couple of years my mom has gone from using dried bread to on of the bagged dressing as a starter. So I will have to let you know later.
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Post by deshacrafts on Nov 18, 2015 21:59:12 GMT
I saute celery and onions in butter until it's tender. I cube up the bread and add the celery and onion mixture. I add a little chicken broth (turkey if I can find it) and mix. I will add more broth if needed (I like it slightly moist and sticky). I put it in a foil pouch and bake at 350 for at least a half hour.
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Post by femalebusiness on Nov 18, 2015 23:52:34 GMT
I open a few boxes of Stove Top After thirty years of making it from scratch I do Stove Top. Chicken not the Turkey, the turkey is nasty. I add mushrooms and in half I add raisins, apples, walnuts and cinnamon.
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Post by ntsf on Nov 18, 2015 23:55:15 GMT
I stuff the bird with mixture of chopped celery and apples...I don't eat it...traditionally, the family put prunes in too. I make a side dish..right out of joy of cooking..onion and celery sauteed, good bread cubed, sauteed mushrooms, chopped walnuts, some spices, some milk and put in oven for 1 hour.
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Jili
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Jun 26, 2014 1:26:48 GMT
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Post by Jili on Nov 18, 2015 23:57:47 GMT
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Post by myboysnme on Nov 19, 2015 0:14:07 GMT
My mother makes PA Dutch stuffing and she does fry it on the stove, well really just sort of browns it a bit. It is in the bird and out.
Mine is completely different and I learned it when I lived in the UK. I brown bulk sausage with onions. I cut up water chestnuts (just the asian ones in the can). I make long grain and wild rice and mix in the sausage, onions and water chestnuts. Then I add in the moistened bread crumbs. I can use bagged crumbs, make my own or even use stove top. Mix it all together in a big pan. Add some seasonings and herbs. Stuff the bird and then take the remainder and put it in a casserole dish. It can actually be eaten at the point the bread crumbs are mixed in because everything is cooked, so my son usually eats a big bowl of it while he watches the Macy's Parade.
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Post by monicad on Nov 19, 2015 0:19:32 GMT
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msliz
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Jun 26, 2014 21:32:34 GMT
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Post by msliz on Nov 19, 2015 0:26:26 GMT
Early in the morning, I cook up 2 lbs of ground sausage. Half gets set aside for the stuffing, and the rest is for breakfast. That's why it's the first step! Then it's celery and onions sautéed in a stick of butter, mix with the sausage, a bag of Pepperidge Farm small stuffing crumbs, and enough home made chicken stock to hold it together. Simple and perfect. I don't stuff the turkey because DH doesn't like sausage (he gets Stove Top) so it just gets baked in its own pan. I want some now...
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Post by momstime on Nov 19, 2015 0:28:21 GMT
I use Pepperidge Farms Herb Stuffing mix. Melt butter, saute onion, celery till tender. Add the stuffing mix and a little broth. Bake in a dish for about 30 minutes. YUM!..and easy
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Post by laureljean on Nov 19, 2015 0:35:45 GMT
I use butter, stale bread (I just cheat and open the bag on a loaf of bread), celery, sage, onion, apple, a boiled potato,a beaten egg, chopped (boiled)giblets from the turkey and some salt and pepper. I put in as much as fits in the turkey in there and bake it. The rest I just bake in a cassarole dish with some water that the giblets were boiled in. Before serving, I mix the dressing from the turkey and the dressing baked separately together. The dressing in the turkey tends to get too moist and the dressing baked separately tends to be a little dry, so mixing it together seems to even things out, if that makes sense
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akathy
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Jun 25, 2014 22:56:55 GMT
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Post by akathy on Nov 19, 2015 0:38:09 GMT
I stuff mine in the turkey. I use cornbread, bacon, sautéed onions and celery in bacon grease, chicken stock and salt & pepper.
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Deleted
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May 15, 2024 0:40:40 GMT
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Post by Deleted on Nov 19, 2015 0:39:52 GMT
Two boxes of Jiffy cornbread baked up and crumbled, a stick of butter. Celery onions, poultry seasoning and enough chicken stock to moisten it.
So SO good.
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akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
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Post by akathy on Nov 19, 2015 0:52:23 GMT
Two boxes of Jiffy cornbread baked up and crumbled, a stick of butter. Celery onions, poultry seasoning and enough chicken stock to moisten it. So SO good. Try adding crisp crumbled bacon to it sometime. Everything is good with bacon!
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Deleted
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May 15, 2024 0:40:40 GMT
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Post by Deleted on Nov 19, 2015 0:54:11 GMT
Two boxes of Jiffy cornbread baked up and crumbled, a stick of butter. Celery onions, poultry seasoning and enough chicken stock to moisten it. So SO good. Try adding crisp crumbled bacon to it sometime. Everything is good with bacon! You know, I read yours and thought to myself that very thing!!
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purplebee
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Jun 27, 2014 20:37:34 GMT
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Post by purplebee on Nov 19, 2015 1:27:35 GMT
I also make cornbread dressing, baked outside of the turkey, but use almost all of the turkey broth. I am originally from up north & knew nothing of cornbread dressing before I got married. Now I much prefer it to stuffing of any kind! Me too, from NY, but have learned to love cornbread dressing since living in AR for 30+ years. Still like the white bread cube, celery and onion stuffing my Mom made, but like the cornbread better.
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Post by Suziee2 on Nov 19, 2015 1:31:53 GMT
Stove Top Chicken flavor Use homemade vegetable stock instead of water less 1/3 cup 1/3 cup white or blush wine
Saute onions and celery in butter. Add diced granny smith apple and saute a bit longer. Add some sage. Heat stock and ad Stove Top, mix well then add wine. Put in buttered casserole dish and bake uncovered until nice and brown and crispy around the edges.
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Post by littlemama on Nov 19, 2015 1:44:56 GMT
Saute celery and onion in a bunch of butter. I use white bread that I try to dry out for a few days. Add the celery, onion and butter to cubed bread. Season with salt, pepper, poultry seasoning, and sage. Add broth to moisten. Bake til it's done.
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Post by txdancermom on Nov 19, 2015 1:48:39 GMT
our family recipe is Pepperidge Farm in the blue bag, add some cut up celery and fix per package directions. It is really the only kind of stuffing we like
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Post by lostwithout2peas on Nov 19, 2015 1:55:30 GMT
I saute ground beef, sausage, onions, celery and bell pepper. I add that to Mrs Cubisons stuffing and a baked pan of Marie Calenders cornbread. I add sage, salt pepper, paprika, a couple of scrambled eggs, and some evaporated milk. I stuff the turkey and put the rest in a pan.
Everyone who eats our stuffing loves it. My in laws now make my recipe instead of the one their mom made! My MIL still makes her stove top doctored up and made sweet, hut only a small pan since everyone will eat mine and just a bit of hers.
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Post by canadianscrappergirl on Nov 19, 2015 2:05:22 GMT
The day before I tear up 2 loaves of white bread and put it in a bowl and let it dry out a bit. Morning of I sauté diced celery and onions in some canola oil. I add these to the bread pieces and moisten it with some chicken broth. I season it all with salt/pepper/sage/poultry seasoning/garlic and onion powder.
I stuff it into the bird to cook it.
I have had a lot of different stuffing but I do think mine is the best I have tasted lol and I do get a lot of compliments on it.
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Post by PNWMom on Nov 19, 2015 2:13:32 GMT
I open up a couple loaf bags of bread the night before so it can dry out a bit..
Morning of, I saute celery and onions with a full stick of butter, then cube up the bread and add it in. Add thyme/marjoram/sage/rosemary until it smells like Thanksgiving. Add chicken or veggie broth until it is moist, then jam as much as I can into the turkey, and use a skewer to 'sew' that skin flap at the neck shut and hold it in. I put the extra stuffing that won't fit in the bird into my crockpot and let it cook there for a couple hours. This portion is a little drier than the in-bird portion, but still delicious. I add my fabulous homemade gravy over the top anyway, so it will be plenty juicy. My hands down most favorite thing about Thanksgiving is the stuffing.
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Post by workingclassdog on Nov 19, 2015 4:07:45 GMT
I open a few boxes of Stove Top Seriously, even my foodie MIL prefers it to homemade Yep pour out of box...add water and poof, stuffing.. yummy.
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Post by krazykatlady on Nov 19, 2015 4:41:53 GMT
I also make cornbread dressing, baked outside of the turkey, but use almost all of the turkey broth. I am originally from up north & knew nothing of cornbread dressing before I got married. Now I much prefer it to stuffing of any kind! I grew up on cornbread dressing but discovered stuffing when I got married. My SIL makes the best stuffing and I prefer it to dressing. Unfortunately I never learned to make it so I have to depend on her to get my fix. Meanwhile the years we're not with her I'm stuck making dressing myself.
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