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Post by ntsf on Oct 7, 2024 20:18:22 GMT
I love the joy of cooking bread stuffing recipe.. tear up sourdough bread (no crust) sautee onions and mushrooms, some milk, some nutmeg and paprika, 1/2 cup chopped walnuts.. cook separately in oven. easy peasy
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Post by chrissyc72 on Oct 7, 2024 21:23:50 GMT
I love basic stuffing. We buy the Pepperidge farm stuffing in the blue bag and make according to the package. But I add bells seasoning before putting in oven. Just gives it more flavor!
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Post by VanC on Oct 8, 2024 8:30:53 GMT
Growing up we would alternate even and odd years Mom's family recipe had Apples, Giblets, lots of Sage and raisins and used 2 or3 day old Sourdough. Daddy's family recipe was all about Cornbread, the heels from the regular bread loaves, chestnuts, oysters and a spicy sausage. About the time I was ten they just each made their own and us kids ate a bit of each. There was always a big crowd of family, friends and assorted singles so Daddy reserved the school where he taught and we'd use the ovens and sinks in the Home Ec classroom play in the Gym and have a Movie on in the Music room. About 1985 as a young wife I tried a new recipe that seemed to combine the best of both. The recipe was good but it was the cooking technique that began a new tradition.
It's so easy and it looks fabulous sliced on the platter! Basically fill your Bundt pans about halfway and make a ditch in the stuffing with the back of a spoon. Add your whole berry Cranberry Sauce in the ditch all the way round but not touching the pan. Then add the rest of the stuffing on top and bake it. Unmold onto a large platter and slice it all round then carefully tip the slices to see the shiny sauce in the center peeking out at you. Keep it warm til dinner. Everyone gets a bit of sauce and lots of crispy edges. Or you can make Stuffin' Muffins with a spoonful of sauce inside too
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Post by peasapie on Oct 8, 2024 9:39:57 GMT
We grew up with my mom using Stove Top. In my family anything other than the same thing we've been having for the past 50+ years is not going to go over well. LOL! We do sauté up some onions and celery to add, and we bake it in the oven until it's crispy around the edges. My kids always insisted on Stove Top 😂. I used to make it occasionally for weeknight dinners and for whatever reason that’s what they insisted on for Thanksgiving as well. I wasn’t allowed to add chestnuts, sausage, or anything else. These days, since they are both diagnosed celiac, Thanksgiving stuffing is still very similar to the Stove Top seasonings, but we make it with gluten free bread. |
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Post by hop2 on Oct 8, 2024 15:52:50 GMT
I probably no help as I’m usually a sausage in my dressing person. ( only when DD and her partner come I’m not because he doesn’t eat meat.
But I’m also a GF stuffing person so another issue.
My fav non sausage stuffing was last years fig/ chickpea stuffing( yes with bread crotons too )
bread stuffing cubes
corn bread stuffing cubes
1 can chick peas drained & crushed
celery stalks, finely chopped
large yellow onion, diced
garlic, crushed 6 or so cloves
olive oil or other fat
thawed frozen figs, coarsely chopped like 1/4 the figs I use fresh then frozen figs as I have a tree I gather them in Sept., have not tried with dry figs
walnuts, pecans or chestnuts chopped
Chopped fresh sage
veg broth
black pepper
salt
Crispy onions for the top or crispy chick peas
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anaterra
Pearl Clutcher
Posts: 4,134
Location: Texas
Jun 29, 2014 3:04:02 GMT
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Post by anaterra on Oct 8, 2024 20:01:47 GMT
Started reading this thread and got excited to see dewryce posting again.... then realized it was a past thread... I do hope her and her dh are doing ok |
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