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Post by nepean on Nov 19, 2015 4:56:26 GMT
I use chicken stove top too. But I doctor it up a bit to our tastes. I like it much better with chicken stock for the liquid than just water.
I saute diced onions, celery and bacon, in butter, then add chicken stock (the same amount as the water that the box states), then I stir in the stove top crouton herb mix. Often I add some dried cranberries too.
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Sue
Pearl Clutcher
Posts: 3,234 
Location: SE of Portland, Oregon
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Post by Sue on Nov 19, 2015 6:03:17 GMT
I make turkey stock the night before using the turkey neck, chopped onions, and seasonings (garlic, salt and pepper.) After the neck has cooked for an hour or two I remove it to cool and then pick off as much meat as I can and add it back into the stock. (We're an anti-giblet family!) I refrigerate the stock overnight and in the morning I reheat it and add a cube of butter to melt. I usually purchase Mrs. Cubison's stuffing mix, pour it into a really large bowl and add more chopped onion, diced celery, sliced water chestnuts, the seasonings that came with the stuffing mix, a couple of beaten eggs, and then the prepared stock. This makes enough to stuff the bird plus an extra casserole dish of stuffing. Sometimes I add a little chicken stock to the casserole stuffing if I feel it might be a little on the dry side since it's not being cooked in the bird.
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Post by alexa11 on Nov 19, 2015 6:58:27 GMT
We have dressing here, too. My mom makes it with cornbread, green onions, and I have no idea what else. Since I'm 56, guess I better learn...
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Post by nlwilkins on Nov 19, 2015 9:21:10 GMT
I make dressing, cornbread dressing. I bake up about five packages of cornbread mix. Then freeze them until T'day. Then on T'day I crumble up the cornbread, add chopped celery, onion, green peper, red pepper, boiled eggs, and lots and lots of chicken broth from the can. I add about four raw eggs adn then bake. The raw eggs make it set up like a custard but not sweet. Also, the eggs make it fluffy and crisp around the edges and top. Because it is so moist and runny, it takes a long time to bake, so I do it like you do a pumpkin pie, high heat at first then turn it down.
Some people misunderstand when I say I put raw eggs in the dressing. They, the eggs, do get cooked when the dressing is in the oven. You just can't leave the dressing out for all afternoon.
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Post by Flibbertigibbet on Nov 19, 2015 10:07:03 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. This is exactly what I do. I use the recipe for onion dressing from the 1966 Joy of Cooking. It's the one I grew up on. |
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Post by pas2 on Nov 19, 2015 10:28:01 GMT
Myboysnme explained it well, the loose stuffing is sort of browned not actually fried since it is not as moist as you would put in the oven. It remains loose and crumbly but still somewhat soft if that makes sense. It isn't crunchy. We can do this while the turkey is cooking and then place it in crock pots or even do the day ahead and reheat for the meal. It's a basic recipe of onion, celery, S&P, parsley, bread mixed together a day ahead for flavors to blend then tossed with a beaten egg and a bit of chicken stock then browned in butter. since the veggies are cut very fine they saute when the bread is browned so there is no need to saute ahead of time. We have tried to add other things to the stuffing but the family refused to eat it.
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Post by vspindler on Nov 19, 2015 13:13:14 GMT
I follow the directions on the stove top box.
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Post by just PEAchy on Nov 19, 2015 15:36:18 GMT
Just marking my spot. My dressing never turns out like I want it to. I'm going to try some of these suggestions. Thanks, Peas!
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Post by jumperhop on Nov 19, 2015 15:51:21 GMT
Stove top
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Post by scrapcat on Nov 19, 2015 16:48:29 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. I do it almost exactly like this ^^ plus lots of poultry seasoning, and stuff it in the bird with a little foil on the outside to keep the heat in. I check the temp of the stuffing separately from the bird. Old school. That fried one in the crockpots sounds magnificent! |
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Deleted
Posts: 0
May 15, 2024 2:49:57 GMT
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Post by Deleted on Nov 19, 2015 18:30:51 GMT
I start with an onion, hamburger and sausage sauteed on the stove top. I then let that cool. I take two stale loaves of Italian bread and soak them in water. Squeeze the excess water out and put in a bowl with the meat mixture, turkey seasoning and eggs. I do stuff the bird with it, and let the rest cook in a pan in the oven.
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nyscrapper
Shy Member
Posts: 12
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Post by nyscrapper on Nov 19, 2015 19:21:46 GMT
i take dried/stale bread soak it under water and sqeeze the excess out - add eggs, pork sausage, celery and onions, (all raw, not sauteed), salt, pepper and poultry seasoning. stuff the bird and cook whats left in a casserole dish in the oven. both my mom, grandma, and mother in law made it this way. this year for the first time i am going to my son's for thanksgiving, not sure how her family makes it and she hasn't asked how i do, so we shall see what her version is. i already plan on making a turkey dinner in the next couple of weeks at home, not because i doubt we will have a great dinner thursday, but because i will miss the leftovers most of all lol
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