hannahruth
Pearl Clutcher
Posts: 2,642
Location: Adelaide, Australia
Aug 29, 2014 18:57:20 GMT
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Post by hannahruth on Nov 8, 2019 4:18:59 GMT
When our DS was still living at home he started doing the stuffing in a pumpkin. It was a recipe that he found somewhere and as we eat the pumpkin it is a win win. DS just loves stuffing cooked anyway.
We use pork mince, onions and celery which is sautéed on the stove top and then added with breadcrumbs and egg and mixed together and put in the whole pumpkin that has had the seeds removed and then wrapped in foil and cooked in the oven. We serve this whole and on a platter so people can serve themselves.
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Post by freecharlie on Nov 8, 2019 4:29:44 GMT
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. how fast were you driving?
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Post by crazy4scraps on Nov 8, 2019 4:37:15 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. From what I’ve always read and heard, you call it stuffing if it’s cooked inside the bird and dressing if you cook it any other way. Doesn’t really matter what the ingredients are, IMO, it’s all about how you cook it.
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Deleted
Posts: 0
Jun 26, 2024 5:29:39 GMT
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Post by Deleted on Nov 8, 2019 5:06:46 GMT
freecharlieNot fast enough. Montana didn’t have a speed limit at that time.. We stopped in Idaho, long enough to buy food for the kids. And well we flew the rest of the way. Seriously I don’t remember much after stopping in Idaho, and the next 3 days or so. Good thing my kids were picky eaters.
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used2scrap
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Jan 29, 2016 3:02:55 GMT
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Post by used2scrap on Nov 8, 2019 11:03:16 GMT
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used2scrap
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Jan 29, 2016 3:02:55 GMT
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Post by used2scrap on Nov 8, 2019 11:03:52 GMT
When our DS was still living at home he started doing the stuffing in a pumpkin. It was a recipe that he found somewhere and as we eat the pumpkin it is a win win. DS just loves stuffing cooked anyway. We use pork mince, onions and celery which is sautéed on the stove top and then added with breadcrumbs and egg and mixed together and put in the whole pumpkin that has had the seeds removed and then wrapped in foil and cooked in the oven. We serve this whole and on a platter so people can serve themselves. That sounds really cool!
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used2scrap
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Jan 29, 2016 3:02:55 GMT
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Post by used2scrap on Nov 8, 2019 11:07:04 GMT
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Post by LisaDV on Nov 8, 2019 11:19:59 GMT
I use a pyrex or stoneware rectangle pan. We like a lot of crispy parts.
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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 8, 2019 12:15:16 GMT
In a Pyrex casserole dish or an ancient Corningware casserole with the blue flowers. I cook the onions and celery and butter in the microwave, mix fresh white bread cubes with the veggies and seasonings and broth in a big metal bowl and throw in the casserole dish and bake, uncovering for the last 20 minutes or so. Will have a big crowd this year so I may go the crockpot route, that sounds like it might work for conserving oven space.
I was raised on the white bread stuffing (yep, Mom always stuffed the turkey) but since moving to the south and trying cornbread dressing, I do prefer it. But Dh likes the white bread version, and really, it's ALL good, so I usually make that kind. If I make a separate pan of cornbread dressing, I end up eating it all!
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Nanner
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Jun 25, 2014 23:13:23 GMT
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Post by Nanner on Nov 8, 2019 12:48:19 GMT
I wrap it in tin foil. It takes less space in the oven.
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iluvpink
Pearl Clutcher
Posts: 4,310
Location: Michigan
Jul 13, 2014 12:40:31 GMT
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Post by iluvpink on Nov 8, 2019 12:56:18 GMT
It's all stuffing in my family no matter where it is cooked. Some of us like it in the bird. Some like it drier in a casserole dish (corning white).
ETA, no cornbread. Slightly stale white bread cubes, celery, onion, sage, chicken stock, eggs and (gag) giblets because my parents love them. The rest of us just do our best to forget them. I just took over Thanksgiving last year so cooking and chopping those up was not my idea of fun. But the stuffing is good so I can ignore them in it.
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Deleted
Posts: 0
Jun 26, 2024 5:29:39 GMT
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Post by Deleted on Nov 8, 2019 12:57:15 GMT
We are not doing turkey this year, but the 19 yo still wants her dressing, so it will go into a casserole dish. We will be having lasagna this year.
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Post by lbp on Nov 8, 2019 13:40:45 GMT
Dressing. In a 9x13 casserole dish.
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Post by jenjie on Nov 8, 2019 14:23:28 GMT
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Dalai Mama
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La Pea Boheme
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Jun 26, 2014 0:31:31 GMT
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Post by Dalai Mama on Nov 8, 2019 14:34:14 GMT
I cook it in the bird. And whether it's cooked in the bird or out, it's dressing here.
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Post by bc2ca on Nov 8, 2019 15:58:02 GMT
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. 🤣😂🤣 I'm always fascinated by those that cook their dressing. I just combine oil, vinegar, citrus juice and herbs in a jar and shake. Pour over salad and toss.
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amom23
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Jun 27, 2014 12:39:18 GMT
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Post by amom23 on Nov 8, 2019 16:09:23 GMT
We always cook ours in a crock pot.
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