Stuffing or Dressing?
 

On Thursday we will eat Dressing, cooked outside the bird, made of bread, celery, onion, cooked chicken, chicken broth, butter, sage, salt and pepper. We like it moist.

What is your choice and what do you call it?

I also love cornbread dressing and oyster dressing. Never had it made with sausage or nuts. In fact in my adult life I have only had one Thanksgiving dinner I didn't cook myself.

This year, it will be up to the restaurant. I will miss the roasted parsnips we usually enjoy.

This year is dressing as we're having Turkey Breast and can't stuff it !

We always had Stuffing in the Bird. Same ingredients except one - we used Sausage meat instead of cooked chicken.

And, like you, I was the Thanksgiving Queen* in our house. Only missed cooking once when I had an emergency appendectomy and last year we ordered the Thanksgiving dinner from Publix -- something I will never do again.

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* I had far many more Thanksgiving decorations than Christmas since we always went to family for both the Eve and the Day and we decorated only sparsely.

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.):faint:

Stuffing with chestnuts, oysters and sausage well seasoned. Top it on the plate with great turkey gravy and it is half the Thanksgiving dinner. Refrigerate the leftovers and have them three days later with the stuffing fried and topped with left over gravy. In between turkey sandwiches with some sliced left over stuffing included along with cranberry sauce. Wait six months and do it all over again.

Many, many years ago I too would add the chopped up turkey organs. I stopped it the year one of my little cousins, with a scrunched up nose asked, "is there liver in this?"

LOL - I'm not proud that I said emphatically "Of course not!"

I pulled a similar number on a grandchild who would not eat the heel of a loaf of bread. Put the crusty side facing inward on his sandwich.

Good girl!

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.

We called it Stuffing and it was always from inside the bird. There are very few who know I know NOTHING about cooking and throughout my life have learned to be grateful for the meal put in front of me. I keep quiet about whatever it is and compliment the cook and I mean it from the bottom of my heart.

This is a secret so Shhhhh! The only part of the meal I care about is the Stuffing and The Desert! And of course the Cook.

Happy Thanksgiving to All of My TOTV'S friends. You people are the Best. Even the ones who raise the Blood Pressure a Little. :1rotfl::1rotfl::1rotfl:

Because everybody needs a laugh. We're having 20 out of town guests for Thanksgiving this year, made and froze 3 pans of dressing last week.

Of course I agree about the cook.

I would rank my Thanksgiving dinner favorites as follows:

1. Stuffing/Dressing - both qualify
2. Gravy
3. Mashed Potatoes
4. Turkey Wing or Drumstick
5. Jellied Cranberry Sauce (yes, from a can - none of that
homemade stuff LOL - I guess it's what you grew up on)
6. Stuffing/Dressing -- so good it gets another ranking

I agree with you somewhat, except I would make #6 be #2 and #5 be #3.

Must have stuffing, gravy, and a chunk of jellied cranberry sauce in each bite.

Your reordering of the list works just as well for me! -- On second thought, your list is better - cranberry before mashed potatoes. Yes!

My Turkey

http://2.bp.blogspot.com/-nyc0oXDVnc...rkey%2Bpic.png

I've always known it as 'stuffing'...even the extra that won't fit in the bird and is cooked in a baking dish in the oven was called 'stuffing' (and of course mixed with what was inside the bird. Bell's seasoning and sausage is my favorite. One year my uncle brought chestnut stuffing to the family gathering...it was nice, but it just didn't feel like we had a 'traditional' Thanksgiving dinner that year. It all goes back to what you grew up with. My mother made THE best pan gravy...I'm so glad that I hung around the kitchen back in the day and watched how she made it....just saying

DAVE. I have never heard of "Bell's Seasoning so I looked it up. It has Oregano and Thyme and Ginger in it?

It is said to be a New England tradition.

Bell's Seasoning | A New England Thanksgiving Classic - New England Today

My dressing has onion, celery, cooked chicken, butter and sage and parsley along with the bread. And it is very moist. As I said earlier, I have no clue what is traditional for others, only once since I was 21 did I eat at another table. The rest of the time I cooked the meal and tried to accommodate everyone present's favorites. Sometimes I would have more than ten sides. I did it all. This week someone is bringing a wonderful broccoli casserole, but the rest I will cook, or buy prepared. ( I shamelessly use Bob Evans already prepared mashed potatoes.) And there won't be that many sides. I don't think. I keep thinking of more.

Thanksgiving Stuffing
 

I make it outside the bird with Pepperidge Farm Stuffing, celery, onions, one egg, crumble up sausage links, sage, rosemary, salt and pepper to taste and I use Turkey Stock.

Both what fits in the brine turkey and what’s left goes in large muffin pan for those who like crispy

Crispy you say. New concept for me.

Multi Bird Roasts | Trevilley Farm

Now that is what you call a stuffed turkey!

I do much the same thing except Jimmy Dean sausage, mushrooms, and lots of Bell Seasoning (which contains a lot of sage).

When my mom did TG, she often had twenty people or so for dinner. My six siblings and I always got to take home a container of stuffing. She floored a couple of guests when she told everyone at the table she had to make so much stuffing (she stuffed, I don’t), that she made it in the kitchen sink! She did say that she scrubbed the sink with soap and bleach first. Lol..

A bit tricky cooking stuffing without over cooking the turkey. The cavity is ripe with bacteria and needs 175 or so to kill them and cook the stuffing. Most pros I think cook the stuffing outside the bird to better manage a properly cooked turkey. Lots of talk on this with the foodies. JMHO. Yes I do all the cooking

For fifty years, my mother cooked two stuffed turkeys (how come it’s not ‘turkies’?) at 250 for about 16 hours in one oven. Remarkably, never an unfortunate incident. But, that’s my mother. (See her stuffing procedure above.)

She never cleaned her oven, claiming it contributed “flavor.” Then the fire department arrived...

And you wonder why I’m odd?

There's a good scene from "The West Wing" about this:

President Bartlet and the Butterball Hotline - YouTube

HaHa - loved it

We have always called it stuffing, regardless of weather or not it is cooked in the Turkey. Make it with lots of onion, celery, apples, and a few carrots using Bells seasoning, pepperidge farms herb seasoned stuffing mix, garlic, pepper, some butter and olive oil, and chicken broth. I stuff the bird, but do not pack the stuffing in tight to insure it adequately cooks. There is always plenty of stuffing left to cook in a baking dish. Like the stuffing on the moist side, smothered with homemade gravy. My sisters are vedgeterians so they won't eat the stuffing cooked inside the bird. I don't tell them I use chicken broth in the stuffing and they always love it. I can't put sausage in the stuffing because they would not eat any.

It amazes me how many people here have this recipe!

I always stuff the bird. But I add a lot of stuff like apples, onions, celery, raisins, and walnuts. I usually use Pepperidge Farm seasoned stuffing mix and go from there.

I always thought that if it's cooked inside the bird it's called stuffing and if it's cooked on the stove, it's called dressing.

Crockpot dressing!