Quote:
Originally Posted by dewilson58
We transitioned from Stuffing to Dressing. My mom was always Stuffing, but somehow we lost that in the translation and we are calling it Dressing.
All turkey organs and turkey meat in our Sage Dressing. Family tradition to lay out three loafs of bread for two days to dry out. I like sausage in my Dressing........so I make two batches.......one with, one without. (Almost put my mother in her grave when I put sausage in HER Dressing.)
|
Same, remember laying out the bread. I still do it, but only half bread, half Pepperidge Farm cubed stuffing mix. Stuffing always inside the bird, as per both mother and MIL did. My MIL added sautéed cooked & shredded potatoes. I used to but got lazy. That's like a three-day process using a cast-iron skillet.
No meat in our stuffing. I made sausage & cornbread stuffing decades ago, but I was the only one who liked it.