dressing dress off!

[Rukh O'Rorke]

Ok - so a few key piece of info!

BASE:

Added:

Spices:

For me, the classic, simple on is best!


BASE:
bread


Added:
scallions, celery, buttery something


Spices: sage, s and p.

This basic recipe has followed me from grandma's recipe, to vegetarian version, vegan version, and now gluten free too. it is always just what the gravy ordered.

What in your stuffing?

[Deleted]

Base:  cornbread with chopped onion and diced celery cooked inside

Added:  warm chicken broth with the sage inside, cream of chicken soup

Spices:  in addition to the sage above, only salt and pepper

This was basically my MIL's recipe

[Deleted]

& cornbread, fresh chicken broth, bits of chicken, chopped celery, onions, black pepper, poultry season, boiled eggs, and sour cream.

[Deleted]

Here ya go Rob.. 

[dee27]

BASE:

bread
-I only use Pepperidge Farm white



Added:

eggs, onions, celery, butter, and a little chicken broth if I cook the stuffing by itself in a casserole.



Spices: Parsley,sage, salt/pepper.


When my mom was alive, I added sautéed giblets to a small portion of the basic stuffing because she was the only one who liked it that way. It has been 7 years since she passed and I miss her on the holidays. She had the ability to make me laugh and get mad at the same time.

[engineerdoe]

one stick of butter will be used
one roll of breakfast sausage, browned
two ribs of celery and one medium onion, small diced, sauteed in butter
two loafs of bread (one wheat and one white) bought a week ago and torn to pieces and placed in aluminum pans in oven to dry out
once sausage, celery, and onion are cooked mix all together with sage and poultry seasoning and salt and pepper and add chicken broth slowly.  You want a moist mixture not that god awful dry crap like Stove Top Stuffing.

Baste with remaining chicken stock as it cooks.

[ken a.k.a OMK]

Stove Top for turkey. OK I don't make the dressing.   I remember the nice smell of celery frying in butter. Leaving out bread to get stale. 

[mmhmm]

We prefer cornbread stuffing. I add chunks of bacon, butter, apple chunks, raisins, walnuts (or pecans), chicken broth, garlic, onion, celery, thyme, sage and coriander. That's the way my family likes it.

[Anne_in_VA]

Pepperidge Farm Hearty White bread that has been cubed and left out overnight to dry out. Sautéed celery and onion in butter.  Add S & P, sage, thyme and savory then add warm homemade chicken broth.  Mix well and place in buttered casserole dish.  YUM!

[weltschmerz]

Bread, onion, garlic, sage, salt and pepper, celery, wild mushrooms, giblets, chestnuts. egg.

[NomoreDramaQ1015]

I'm cheating.  I am using a boxed mix as my base.   Then I am adding celery, parsley and tater tots!   Saw the recipe on The Chew for tater tot stuffing and I thought it'd be a blast to make.  We'll see how it turns out.

[Peace Of Mind]

Nov 23, 2016 17:26:33 GMT -5 dee27 said:

BASE:

bread
-I only use Pepperidge Farm white



Added:

eggs, onions, celery, butter, and a little chicken broth if I cook the stuffing by itself in a casserole.



Spices: Parsley,sage, salt/pepper.

This is similar to what I do but use the Pepperidge Farm mix of white and wheat.  We had our Thanksgiving today since we won't be home tomorrow.  I also added Cream Sherry, mushrooms, and used fresh Sage and Thyme and Garlic along with salt and pepper.  Thyme is a PITA to do though with all those teeny tiny leaves to get off.  It was so yummy!  I ate too much though and I'm in pain now.  After pumpkin pie (without taco seasonings    ) and whipped cream and more champagne I should pass out in bliss tonight. 

Happy Thanksgiving, Everybody!!!   

[chiver78]

Nov 23, 2016 18:02:19 GMT -5 NomoreDramaQ1015 said:

I'm cheating.  I am using a boxed mix as my base.   Then I am adding celery, parsley and tater tots!   Saw the recipe on The Chew for tater tot stuffing and I thought it'd be a blast to make.  We'll see how it turns out.

I also cheat here. this is one of those things that's nostalgic like the GBC and those weird jello salads are to some of you. my mom always used Bell's boxed bread stuffing, cooked in the bird. I stuff my bird with citrus and aromatics, but still want the processed stuff for my holiday dinner. I just bake it in a foil pan by itself. I can't find Bell's around here now, but use the basic (blue) herb-seasoned Pepperidge Farm bagged stuffing mix. it's as close as I'm going to get, I think. 

to answer the OP though - 


BASE:
blue bag of PF stuffing mix


Added:
diced onion


Spices: homemade chicken stock, seasoned with S/P, mirepoix, sarriette. I don't add anything other than what's in the stock. 

[wvugurl26]

I'm using the Food Network basic recipe. My family doesn't like the cornbread kind or any fancy additions. I cubed the bread and tossed it in the oven tonight. Off the top of my head it has celery, onions, sage, thyme, parsley, butter and chicken broth. I bought country white bread last night to make it per the recipe.

[Rukh O'Rorke]

such differences!

What is the origin of your dressing recipes?

My grandma was born US, but her older sister was born in Germany, about 1880 they came over. so I'm saying german.

However, my mother reports that grandma's recipe used chopped white onions, and when she married my dad, he wanted scallions - Irish via canada into upstate NY. 

Where are you all getting your recipes?

[NomoreDramaQ1015]

Nov 23, 2016 21:31:18 GMT -5 Rukh O'Rorke said:

such differences!

What is the origin of your dressing recipes?

My grandma was born US, but her older sister was born in Germany, about 1880 they came over. so I'm saying german.

However, my mother reports that grandma's recipe used chopped white onions, and when she married my dad, he wanted scallions - Irish via canada into upstate NY. 

Where are you all getting your recipes?

I got mine from watching day time TV while I was sick last week.

[Bob Ross]

Base:  Cheerios.

Added:  Ketchup.

Spice: I never wash my hands.

[tskeeter]

Nov 23, 2016 17:34:07 GMT -5 ken a.k.a OMK said:

Stove Top for turkey. OK I don't make the dressing.   I remember the nice smell of celery frying in butter. Leaving out bread to get stale. 

Despite a decade in restaurant kitchens, Stove Top is what I do.  The spice packet is better than anything I could do.  The Stove Top folks spent tens of thousands of dollars developing and testing that blend of spices.  I should be able to do better in my kitchen?  All I add is celery and onions that I sauté in butter. 

[weltschmerz]

Nov 23, 2016 21:31:18 GMT -5 Rukh O'Rorke said:

such differences!

What is the origin of your dressing recipes?

My grandma was born US, but her older sister was born in Germany, about 1880 they came over. so I'm saying german.

However, my mother reports that grandma's recipe used chopped white onions, and when she married my dad, he wanted scallions - Irish via canada into upstate NY. 

Where are you all getting your recipes?

No idea, but it's how my mom made it. I doubt she ever saw a Thanksgiving turkey before that, growing up during the Holodomor and then living in German labour camps.

[Anne_in_VA]

I got my recipe from my mom and grandmother.  Grandma made her stuffing with homemade white bread, but other than that, everything is the same.

[sesfw]

I looked at the title of this thread and thought of ............. DRESSES

Then I saw you were talking about STUFFING

Sorry, I'm a little naive ........... LOL