used2scrap
Drama Llama
Posts: 6,037 
|
Post by used2scrap on Nov 7, 2019 18:20:30 GMT
For 25 years at Thanksgiving and Christmas I used my large cranberry (pink) Visionsware Dutch oven to cook the celery/ onions/broth on top of the stove and then go directly in the oven with the breadcrumbs. Unfortunately last Thanksgiving the glass pot cracked. I’m debating tracking down a replacement, or maybe there’s something better I used upgrade to?
So what do you cook your dressing/stuffing in?
|
|
|
|
Post by lucyg on Nov 7, 2019 18:22:26 GMT
The turkey.  ETA if I were cooking it on the stove and then directly into the oven, I’d use my large LeCreuset Dutch oven. |
|
used2scrap
Drama Llama
Posts: 6,037
|
Post by used2scrap on Nov 7, 2019 18:25:22 GMT
The turkey. ETA if I were cooking it on the stove and then directly into the oven, I’d use my large LeCreuset Dutch oven. Lol that’s why I said dressing! But added stuffing because I don’t think the peas agree on what it’s called! 😂 |
|
|
|
Post by gmcwife1 on Nov 7, 2019 18:31:38 GMT
The turkey. ETA if I were cooking it on the stove and then directly into the oven, I’d use my large LeCreuset Dutch oven. Same in my house  |
|
Deleted
Posts: 0
Jun 26, 2024 5:35:22 GMT
|
Post by Deleted on Nov 7, 2019 18:33:26 GMT
The turkey. ETA if I were cooking it on the stove and then directly into the oven, I’d use my large LeCreuset Dutch oven. Same in my house  me three |
|
kelly8875
Pearl Clutcher
Posts: 4,391
Location: Lost in my supplies...
|
Post by kelly8875 on Nov 7, 2019 18:36:42 GMT
I use either Pyrex or Corning Ware dishes I have. Depends on the size of the batch. I like the Corning Ware because it has a lid, but those dishes are for larger batches I make. I have several dressing recipes I make each year, we love them.
|
|
|
|
Post by jeremysgirl on Nov 7, 2019 18:37:01 GMT
I cook mine in the crockpot. My family likes it moist and it keeps my oven free.
|
|
janeinbama
Pearl Clutcher
Posts: 3,181
Location: Alabama
|
Post by janeinbama on Nov 7, 2019 18:41:38 GMT
We cook dressing in a large metal pan about 13 x 26 - everyone likes the crunchy top. I don't saute celery and onions though.
|
|
NoWomanNoCry
Drama Llama
Posts: 5,856
|
Post by NoWomanNoCry on Nov 7, 2019 18:50:23 GMT
Disposable foil pan
|
|
Deleted
Posts: 0
Jun 26, 2024 5:35:22 GMT
|
Post by Deleted on Nov 7, 2019 18:54:19 GMT
Dressing gets cooked in a large foil pan. Saves clean up and storage issues for a large pan.
Stuffing is the same thing, it just gets stuffed inside the turkey to cook.
|
|
|
|
Post by bc2ca on Nov 7, 2019 18:56:53 GMT
The onions, celery and seasonings are sauteed on the stove before the broth is added and everything tossed with bread cubes in a 30 year old French White Corningware casserole dish that is put in the oven.
|
|
|
|
Post by ntsf on Nov 7, 2019 19:02:03 GMT
casserole dish... I also saute onions, and mushrooms, throw it all together and stick it in dish.. squeeze next to turkey in oven.
|
|
|
|
Post by papercrafteradvocate on Nov 7, 2019 19:02:59 GMT
The turkey. ETA if I were cooking it on the stove and then directly into the oven, I’d use my large LeCreuset Dutch oven. Lol that’s why I said dressing! But added stuffing because I don’t think the peas agree on what it’s called! 😂 It’s only stuffing if it cooks in the bird; It’s dressing if it’s cooked outside the bird/in a separate pan. 🤣😂🤣 |
|
|
|
Post by justkat on Nov 7, 2019 19:21:32 GMT
In our house it's dressing if cooked outside the bird and stuffing if cooked inside. For health reasons we never cook it inside the turkey.I saute the onions, celery etc on the stove-top. Then everything gets mixed in a casserole dish and finished in the oven.
|
|
|
|
Post by papercrafteradvocate on Nov 7, 2019 20:15:56 GMT
In our house it's dressing if cooked outside the bird and stuffing if cooked inside. For health reasons we never cook it inside the turkey.I saute the onions, celery etc on the stove-top. Then everything gets mixed in a casserole dish and finished in the oven. Not picking on you justkatDoes ANYONE know anyone who has ever gotten sick from stuffing? |
|
|
|
Post by justkat on Nov 7, 2019 20:45:07 GMT
In our house it's dressing if cooked outside the bird and stuffing if cooked inside. For health reasons we never cook it inside the turkey.I saute the onions, celery etc on the stove-top. Then everything gets mixed in a casserole dish and finished in the oven. Not picking on you justkat Does ANYONE know anyone who has ever gotten sick from stuffing? It's all good, I know you're not picking on me. ☺ I have a compromised immune system so I have to be careful. As for people getting sick from stuffing? I know of two cases of people coming in to my ED, extremely sick and it being attributed to blood/juices from the uncooked turkey contaminating the stuffing. Neither was my patient so take it for what it's worth. |
|
|
|
Post by ~summer~ on Nov 7, 2019 20:46:09 GMT
I do dressing not stuffing and I just make it in a large lasagna pan...
|
|
|
|
Post by mom2samlibby on Nov 7, 2019 21:09:02 GMT
9 x 13 pyrex dish
|
|
|
|
Post by workingclassdog on Nov 7, 2019 21:10:40 GMT
I throw my StoveTop in my pan and stir and dump in a glass bowl.  |
|
|
|
Post by lily on Nov 7, 2019 21:19:54 GMT
We call it stuffing - and I love it inside the turkey (and I even eat it raw before we shove it in there). But DH does not so last few years we have packed the stuffing into small aluminum bread pans and baked it. He likes slices of stuffing.
|
|
|
|
Post by cakediva on Nov 7, 2019 21:26:55 GMT
If I'm doing the turkey in the oven, I will stuff the cavity with some, and then if there is leftover, do it in a small dish. But if we deep fry the turkey I'll do the stuffing in the crock pot.
|
|
|
|
Post by huskermom98 on Nov 7, 2019 21:48:07 GMT
My stuffing goes into the bird, but any extra goes into a crockpot to slowly warm up. Not a fan of putting the extra stuffing in a pan to bake in the oven because it gets too dry.
|
|
|
|
Post by myshelly on Nov 7, 2019 21:54:09 GMT
Our dressing is cooked in a ceramic casserole dish in the oven.
|
|
|
|
Post by mollycoddle on Nov 7, 2019 22:26:41 GMT
The turkey. ETA if I were cooking it on the stove and then directly into the oven, I’d use my large LeCreuset Dutch oven. Me too. |
|
Deleted
Posts: 0
Jun 26, 2024 5:35:22 GMT
|
Post by Deleted on Nov 7, 2019 23:05:37 GMT
The oven.
|
|
Deleted
Posts: 0
Jun 26, 2024 5:35:22 GMT
|
Post by Deleted on Nov 7, 2019 23:19:31 GMT
In our house it's dressing if cooked outside the bird and stuffing if cooked inside. For health reasons we never cook it inside the turkey.I saute the onions, celery etc on the stove-top. Then everything gets mixed in a casserole dish and finished in the oven. Not picking on you justkatDoes ANYONE know anyone who has ever gotten sick from stuffing? Yes! Mother in law poisoned us with barely cooked stuffing that had raw drippings in it. It was the last holiday dinner we ever had with them. She knew she did because she kept leaving messages on our answer machine. ( It took us about 5 1/2 hours to make the 7 hour drive home. ) Holy god I haven’t stuffed the turkey since then. Our 7 year old son had to take care of his baby sister. We were so sick that we could not even move from the bathroom. Nobody else got sick because they ate from the other bowl of stuffing that was in the back of the bird, instead of the stuff that was the farthest in. To this day I think that she tried to poison just me. She handed me that bowl and I can remember the look on her face when I scooped some on to my husband’s plate. I put some on my plate and she grab that bowl and put it back in the oven to “keep” warm. |
|
gitana
Junior Member
Posts: 85
|
Post by gitana on Nov 7, 2019 23:52:59 GMT
Dressing does not equal stuffing in the south. Traditional cornbread dressing is more like a savoury bread pudding; pit that in a bird and you’ll have a turkey swimming in goo.
We cook it in a large casserole dish.
|
|
|
|
Post by lucyg on Nov 8, 2019 0:00:22 GMT
Dressing does not equal stuffing in the south. Traditional cornbread dressing is more like a savoury bread pudding; pit that in a bird and you’ll have a turkey swimming in goo. We cook it in a large casserole dish. Now you’re just confusing us. |
|
|
|
Post by crazy4scraps on Nov 8, 2019 0:27:52 GMT
I cook mine in the crockpot. My family likes it moist and it keeps my oven free. This is what I do too. I need my ovens for other things. This is one of the only things I use my crock pot for anymore! The problem I have with it is that it has to be stirred occasionally because otherwise the outside edges get more crispy/burnt than I like. |
|
|
|
Post by stampinchick on Nov 8, 2019 1:15:39 GMT
Around here we call it "filling" regardless of it being cooked in the bird or a pan. I like the filling to be moist instead of crunchy. I found that cooking it in the crockpot keeps it moist and also saves oven space. We always don't have enough room in the oven so the crockpot helps out a lot. I saute the celery and onions in butter and add lots of saffron. Saffron is an absolute must for me. The smell of that pan alone is the smell of Thanksgiving and Christmas for me. I only use fresh bread - no stale cubes or packages of croutons. I also like a variety of breads - wheat, potato, white and especially pumpernickel. I tear the bread into pieces, add the veggies, an egg or two depending on how much I'm making and I use milk instead of broth. Mix it all together and put it into the crockpot (spray with Pam first). I plug it in early in the morning, turn it on high and cook it all morning.
Now my mouth is watering!
|
|
