Thread: Your Favorite Kind Of Dressing?

"Judy Haffner" <[email protected]> wrote in message
news:[email protected]..
>
> What kind of dressing do you prefer for stuffing a turkey, chicken,
> duck, goose, or whatever you are fixing?
>
> I know some prefer cornbread dressing, where others might like a fruit
> type dressing, etc. We like just a regular bread dressing (usually mix
> stale white and wheat bread, or some type of grain bread with the white)
> and add lots of seasonings, onion, celery, etc. I've never used a
> recipe, but just do it the way my mother did it. I love it, and can even
> it it cold the next day!
>
> Judy
>
>
1. croutons homeaid from sourdough baguettes.
2 dried porcini mushroooms, hydrated for about one hour. This is the
dominant seasoning that makes it stand out. It raises turkey stuffing to new
heights.
3. Use homemade turkey stock and mushroom juice to hydrate the stuffing
mildly. Turkey stock is important. You make it from the last turkey and
freeze it for the present turkey.
4. Use vegetables of choice, usually mildly sauteed celery and onion. You
can add some sauteed crimini mushrooms,
5. Bake in separate container, not inside the turkey. This is from Julia
Child years ago. It's mandatory for me because I always bake our turkeys
indirectly over charcoal.
Cheers,
Kent

In article <[email protected]>,
[email protected] (Judy Haffner) wrote:

> What kind of dressing do you prefer for stuffing a turkey, chicken,
> duck, goose, or whatever you are fixing?
>
> I know some prefer cornbread dressing, where others might like a fruit
> type dressing, etc. We like just a regular bread dressing (usually mix
> stale white and wheat bread, or some type of grain bread with the white)
> and add lots of seasonings, onion, celery, etc. I've never used a
> recipe, but just do it the way my mother did it. I love it, and can even
> it it cold the next day!
>
> Judy

I don't stuff birds. Makes cooking times too iffy without ruining the
meat by overcooking.

I cook stuffings/dressings in a separate baking dish.
--
Peace, Om
Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Politics is supposed to be the second oldest profession. I have
come to realize that it bears a very close resemblance to the first."
-- Mark Twain

On 10/13/2011 1:01 PM, Judy Haffner wrote:
>
> What kind of dressing do you prefer for stuffing a turkey, chicken,
> duck, goose, or whatever you are fixing?
>
> I know some prefer cornbread dressing, where others might like a fruit
> type dressing, etc. We like just a regular bread dressing (usually mix
> stale white and wheat bread, or some type of grain bread with the white)
> and add lots of seasonings, onion, celery, etc. I've never used a
> recipe, but just do it the way my mother did it. I love it, and can even
> it it cold the next day!
>
> Judy
>

I like sausage/chestnut followed by sage/onion/bread both cooked in the
bird.

--


James Silverton, Potomac

I'm *not* [email protected]

Judy Haffner wrote:
>
> What kind of dressing do you prefer for stuffing a turkey, chicken,
> duck, goose, or whatever you are fixing?
>
> I know some prefer cornbread dressing, where others might like a fruit
> type dressing, etc. We like just a regular bread dressing (usually mix
> stale white and wheat bread, or some type of grain bread with the white)
> and add lots of seasonings, onion, celery, etc. I've never used a
> recipe, but just do it the way my mother did it. I love it, and can even
> it it cold the next day!
>
> Judy


no one has mentioned butter yet

butter is esssential

On Thu, 13 Oct 2011 18:38:14 +0000 (UTC), tert in seattle
<[email protected]> wrote:

> Judy Haffner wrote:
> >
> > What kind of dressing do you prefer for stuffing a turkey, chicken,
> > duck, goose, or whatever you are fixing?
> >
> > I know some prefer cornbread dressing, where others might like a fruit
> > type dressing, etc. We like just a regular bread dressing (usually mix
> > stale white and wheat bread, or some type of grain bread with the white)
> > and add lots of seasonings, onion, celery, etc. I've never used a
> > recipe, but just do it the way my mother did it. I love it, and can even
> > it it cold the next day!
> >
> > Judy
>
>
> no one has mentioned butter yet
>
> butter is esssential

Isn't butter a given?

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" <[email protected]> wrote in message
news:[email protected]
> On Thu, 13 Oct 2011 18:38:14 +0000 (UTC), tert in seattle
> <[email protected]> wrote:
>
>> Judy Haffner wrote:
>> >
>> > What kind of dressing do you prefer for stuffing a turkey,
>> > chicken,
>> > duck, goose, or whatever you are fixing?
>> >
>> > I know some prefer cornbread dressing, where others might like a
>> > fruit type dressing, etc. We like just a regular bread dressing
>> > (usually mix stale white and wheat bread, or some type of grain
>> > bread with the white) and add lots of seasonings, onion, celery,
>> > etc. I've never used a recipe, but just do it the way my mother
>> > did it. I love it, and can even it it cold the next day!
>> >
>> > Judy
>>
>> no one has mentioned butter yet
>>
>> butter is esssential
>
> Isn't butter a given?

It is in MY house!

Felice

"Judy Haffner" <[email protected]> wrote in message
news:[email protected]..
>
> What kind of dressing do you prefer for stuffing a turkey, chicken,
> duck, goose, or whatever you are fixing?
>
> I know some prefer cornbread dressing, where others might like a fruit
> type dressing, etc. We like just a regular bread dressing (usually mix
> stale white and wheat bread, or some type of grain bread with the white)
> and add lots of seasonings, onion, celery, etc. I've never used a
> recipe, but just do it the way my mother did it. I love it, and can even
> it it cold the next day!

I prefer none at all. I don't like the stuff. Perhaps because I didn't
grow up eating it. We never had it at home until they came out with the
nasty Stovetop stuff.

tert in seattle wrote:
>
> no one has mentioned butter yet

Okay as an ingredient in a dressing. It would blow as the entire
dressing.

I don't think I have a favorite. Cornbread and chestnuts, oysters and
onions, sausage sage and celery, diced apples and onions. I've liked
making dressings based on each of those pairs. I remember a brown rice
and raisins that several of my guests liked but I considered only so-so.

Just to check - Dressing is stuffing that's cooked outside the bird.
Stuffing is dressing that's cooked inside the bird. Or whatever meat
you're roasting that has a big hole in it. That's how the two words
work together, right? If so I'll go for an alternative answer -

My favorite is making one recipe for the stuffing and a different recipe
for the dressing.

On Thu, 13 Oct 2011 13:27:53 -0700, sf <[email protected]> wrote:

>On Thu, 13 Oct 2011 18:38:14 +0000 (UTC), tert in seattle
><[email protected]> wrote:

>> no one has mentioned butter yet
>>
>> butter is esssential
>
>Isn't butter a given?

No, it isn't. My mother cooked her dressing in chicken fat, and it
was superlative. I save chicken fat til I have enough, render it, and
use it for my dressing too.

Try it sometime...

Christine
--
http://nightstirrings.blogspot.com

On Thu, 13 Oct 2011 12:48:03 -0500, Omelet <[email protected]>
wrote:

>In article <[email protected]>,
> [email protected] (Judy Haffner) wrote:
>
>> What kind of dressing do you prefer for stuffing a turkey, chicken,
>> duck, goose, or whatever you are fixing?
>>
>> I know some prefer cornbread dressing, where others might like a fruit
>> type dressing, etc. We like just a regular bread dressing (usually mix
>> stale white and wheat bread, or some type of grain bread with the white)
>> and add lots of seasonings, onion, celery, etc. I've never used a
>> recipe, but just do it the way my mother did it. I love it, and can even
>> it it cold the next day!
>>
>> Judy
>
>I don't stuff birds. Makes cooking times too iffy without ruining the
>meat by overcooking.
>
>I cook stuffings/dressings in a separate baking dish.

I concur. My T-day dressing is always kasha varnishkas, a huge
panful.

On Oct 13, 10:01*am, jhaff...@webtv.net (Judy Haffner) wrote:
> What kind of dressing do you prefer for stuffing a turkey, chicken,
> duck, goose, or whatever you are fixing?
>
> I know some prefer cornbread dressing, where others might like a fruit
> type dressing, etc. We like just a regular bread dressing (usually mix
> stale white and wheat bread, or some type of grain bread with the white)
> and add lots of seasonings, onion, celery, etc. I've never used a
> recipe, but just do it the way my mother did it. I love it, and can even
> it it cold the next day!
>
> Judy

This is the oyster dressing that has become my favorite. I don't
stuff the bird with it, some do.

http://www.hizzoners.com/southern-co...yster-dressing

On Oct 13, 2:50*pm, Christine Dabney <artis...@ix.netcom.com> wrote:
> On Thu, 13 Oct 2011 13:27:53 -0700, sf <s...@geemail.com> wrote:
> >On Thu, 13 Oct 2011 18:38:14 +0000 (UTC), tert in seattle
> ><t...@ftupet.com> wrote:
> >> no one has mentioned butter yet
>
> >> butter is esssential
>
> >Isn't butter a given?
>
> No, it isn't. *My mother cooked her dressing in chicken fat, and it
> was superlative. *I save chicken fat til I have enough, render it, and
> use it for my dressing too. *
>
> Try it sometime...
>
> Christine
> --http://nightstirrings.blogspot.com

Try bacon grease sometime. As for that...try bacon grease in place of
butter the next time you make chocolate chip cookies. Most excellent!!

On Oct 13, 3:32*pm, ImStillMags <sitara8...@gmail.com> wrote:
> On Oct 13, 10:01*am, jhaff...@webtv.net (Judy Haffner) wrote:
>
> > What kind of dressing do you prefer for stuffing a turkey, chicken,
> > duck, goose, or whatever you are fixing?
>
> > I know some prefer cornbread dressing, where others might like a fruit
> > type dressing, etc. We like just a regular bread dressing (usually mix
> > stale white and wheat bread, or some type of grain bread with the white)
> > and add lots of seasonings, onion, celery, etc. I've never used a
> > recipe, but just do it the way my mother did it. I love it, and can even
> > it it cold the next day!
>
> > Judy
>
> This is the oyster dressing that has become my favorite. * I don't
> stuff the bird with it, some do.
>
> http://www.hizzoners.com/southern-co...le/154-oyster-...

Man, that sounds good and I love oysters!!

sf wrote:

>Isn't butter a given?

Some posts apparently aren't showing up in my newsreader today, as I
read this post through someone else's, when she was responding to you.

I saute' onion and celery in maybe about a quarter cup of butter, and
add it all to the dressing, including the butter still left in the pan.

Judy

Julie Bove wrote:

>I prefer none at all. I don't like the stuff.
> Perhaps because I didn't grow up eating
> it. We never had it at home until they
> came out with the nasty Stovetop stuff.

By any chance, were you raised in another country? The first
Thanksgiving my friend and her husband were here in the U.S., from
Germany, we invited them here for dinner, and she looked at the bowl of
dressing on the table and said "what's that?" She'd never had it before,
and was a little hesitant to try it, and didn't take much. She also had
never had pumpkin pie before, and wasn't something they had had living
there. She really liked that and makes it herself now, but am not sure
she has tried her hand at making her own dressing. It's my favorite part
of a turkey dinner...forget the turkey (until the next day in
sandwiches) but let me at the dressing, mashed spuds & gravy and
cranberry sauce!

Hubby likes Stove Top and often will fix it, when it's his "turn" to
cook, but it sure leaves a lot to be desired.

Judy

Chemo the Clown wrote:

>Try bacon grease sometime. As for
> that...try bacon grease in place of butter
> the next time you make chocolate chip
> cookies. Most excellent!!

I'm not so sure I'd want bacon grease in my chocolate chip cookies, but
guess I shouldn't knock it till I try it. One of my sis in law's cooks
up bacon, crumbles it up and adds it to her bread dressing and really
does give it a lot of flavor, but I don't think she adds the bacon
drippings.

Judy

Judy wrote:

> What kind of dressing do you prefer for stuffing a turkey, chicken,
> duck, goose, or whatever you are fixing?
>
> I know some prefer cornbread dressing, where others might like a fruit
> type dressing, etc. We like just a regular bread dressing (usually mix
> stale white and wheat bread, or some type of grain bread with the white)
> and add lots of seasonings, onion, celery, etc. I've never used a
> recipe, but just do it the way my mother did it. I love it, and can even
> it it cold the next day!


I'm still a big fan of Gloria Puester's dressing recipe:

1 package Pepperidge Farm seasoned bread crumbs
1 package Jimmy Dean hot sausage
1/4 cup butter
1/2 to 1 lb. mushrooms, sliced
1 large onion, diced
2-3 celery stalks, chopped
1 or 2 sweet-tart apples, peeled and diced
1 cup pecans
chicken broth
Bell's seasoning or other poultry seasoning

GLORIA'S NOTE: (My sister in law adds oysters to this but my family prefers
it without. You could also add dried fruit--apricots, prunes, golden
raisins, etc. which have been soaked to plump up.)

Sauté sausage, drain and set aside.
Melt butter (or use sausage fat if you prefer) in a skillet, sauté
mushrooms, onion and celery till tender. Add apples, crumbs and pecans with
enough broth to moisten. Add poultry seasoning, salt and pepper to taste.
Pack lightly into a greased casserole. Refrigerate until ready to bake.


BOB'S NOTES:
* Rather than the Pepperidge Farms bread crumbs, I use a half-and-half
mixture of white bread cubes and cornbread cubes.
* I add some kind of plumped dried fruit: I've tried dried cranberries
plumped in orange juice and I've tried Zante currants plumped in plum wine.
Both were good.
* I usually cut back on the mushrooms or omit them altogether. Depends on
what the dressing is accompanying: Chickens, Cornish hens, or capons can get
the mushrooms; turkeys do not. Waterfowl may or may not, depending on what
else is in the meal.


Bob

"Judy Haffner" <[email protected]> wrote in message
news:[email protected]..
>
> Julie Bove wrote:
>
>>I prefer none at all. I don't like the stuff.
>> Perhaps because I didn't grow up eating
>> it. We never had it at home until they
>> came out with the nasty Stovetop stuff.
>
> By any chance, were you raised in another country? The first
> Thanksgiving my friend and her husband were here in the U.S., from
> Germany, we invited them here for dinner, and she looked at the bowl of
> dressing on the table and said "what's that?" She'd never had it before,
> and was a little hesitant to try it, and didn't take much. She also had
> never had pumpkin pie before, and wasn't something they had had living
> there. She really liked that and makes it herself now, but am not sure
> she has tried her hand at making her own dressing. It's my favorite part
> of a turkey dinner...forget the turkey (until the next day in
> sandwiches) but let me at the dressing, mashed spuds & gravy and
> cranberry sauce!
>
> Hubby likes Stove Top and often will fix it, when it's his "turn" to
> cook, but it sure leaves a lot to be desired.

Nope. Lived in Wichita, KS until I was 7 and then we moved to WA along with
Boeing. Pumpkin pie was another thing we never had. I didn't have that
until I was an adult. Basically if my mom didn't like something she usually
just never served it. And she doesn't like bread or things made of it and
also doesn't like pumpkin pie. She did make that hideous sweet potato dish
with the marshmallows on it because my dad requested it. Nobody would eat
that but him.

"Bob Terwilliger" > BOB'S NOTES:
> * Rather than the Pepperidge Farms bread crumbs, I use a half-and-half
> mixture of white bread cubes and cornbread cubes.
> * I add some kind of plumped dried fruit: I've tried dried cranberries
> plumped in orange juice and I've tried Zante currants plumped in plum
> wine.
> Both were good.
> * I usually cut back on the mushrooms or omit them altogether. Depends on
> what the dressing is accompanying: Chickens, Cornish hens, or capons can
> get
> the mushrooms; turkeys do not. Waterfowl may or may not, depending on what
> else is in the meal.
>
>
My SIL discovered a neat shortcut for the vast quantities of celery and
onions to be added. She sorta hunked them, tossed them in the blender with
chicken broth. She called it her green snowball. Kinda gross looking but
you can strain the results (saving the liquid, of course), remove any celery
strings and add in at will. Her husband was named Will and she knew more
about that than most. May only save 5 or 10 minutes but that's precious
when you've got a lot of mince and dice to do. Polly