Talk of The Villages Florida - Rentals, Entertainment & More
Talk of The Villages Florida - Rentals, Entertainment & More
#1
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The variety of stuffing/dressing is amazing here.
I am from Ohio and grew up with celery onion dressing (we called it dressing, some call it stuffing) for our turkey. This was moist and had broth, celery, onion, poultry seasoning (or used already seasoned bread,) butter and added chicken, and sometimes egg. The chicken and broth were made up the day before as was the dressing because the turkey hadn't been cooked and we didn't put the stuffing IN the bird.
While sitting on my front porch a couple of days ago, imagine my amazement to hear of all kinds of different stuffings. The Italian girls added sausage and apple and garlic and some baked it in muffin tins to make it sorta "crispy". In Ohio we had a few varieties, including moist, moister and danged dry and some southern cousins made cornbread dressing/stuffing but no one had a goal of making their stuffing crispy. I think that people rarely go outside their family gathering on Thanksgiving, as I assuredly have not because I am learning a lot of things about what I thought was cut and dried traditional and unalterable. We also took out some dressing/stuffing and put in in another dish and added raw oysters and baked it separately.. What kind was traditional for YOUR family?
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#2
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I've made my own for years. I take some packaged stuffing mix, usually Pepperidge Farm, and I add celery, onions, garlic, an egg, apples, raisins and walnuts. I put it in the bird and let it get the juices for the hours that the bird cooks. It was always the talk of the Thanksgiving dinner.
By the way, if you put it in the bird like I do, it's called stuffing. If you make it on the stove, it's called dressing.
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The Beatlemaniacs of The Villages meet every Friday 10:00am at the O'Dell Recreation Center. "I never considered a difference of opinion in politics, in religion, in philosophy, as cause for withdrawing from a friend." - Thomas Jefferson to William Hamilton, April 22, 1800. |
#3
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I use Pepperidge Farm and add celery, onions, sausage and Bell's seasoning. Cook it in the turkey (and pick at the crunchy part as it cooks.)
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Loving life in the Village of PattyLand Y'know that part of your brain that tells you "ENOUGH IS ENOUGH!" I think I'm missing it. |
#4
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Traditional: Giblet stuffing. Cook the giblets and strip and grind the meat. Add to stuffing along with onions, celery, the cooking broth, poultry seasoning, bread or seasoned stuffing like Arnold's, salt and pepper.
Other I like. Use stuffing mix, chicken broth, apples, pecans, celery, onions, cranberries, raisins, and orange juice. Both are very moist and very good.
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#5
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I make mine just like my Mom did. Day old bread torn up, canned turkey or chicken broth, butter, onions, celery ( I saute mine) poultry seasoning and sage. Bake out of bird.
Our unique thing is that we use the above mixture plus some egg to make it wetter then shape some into patties (like smallish hamburgers) and bake them on a cookie sheet. They get crispy outside but the inside is moist. Kids really love these! |
#6
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Our stuffing is pretty much like yours, Gracie. My mother-in-law showed me how to make it and I've never changed it. Once I put oysters in and the kids refused to eat it, never tried that again. I think that was the same year that I added some rutabaga to the mashed potatoes, they didn't like that either.
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#7
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Quote:
Stuffing was baked inside the "bird". I like the sound of your second version........sounds yummy. My Italian grandmother did use Italian sausage in her stuffing and it was delicious.........I tried it once here but everyone preferred the one they were used to.........which would be your first version but using sauteed pork sausage mixed in with the bread cubes.......and etc. I've always done my "stuffing" outside of the bird since our generation knew that stuffing could build up bacteria. I make two big trays of it. We never had cornbread stuffing until my Hungarian friend made it and I do enjoy it.........plus the Honeybaked Ham Store has "sides" of cornbread stuffing which is very very good. Their cran relish is also delicous , nice and chunky........not like out of a can. When I was young, I would make homemade cranberry sauce with oranges, etc.......... |
#8
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p.s.
Here is the closest to the way I made the Prosciutto Pancetta Italian Sausage Stuffing. Everything was diced up quite small........mixed in with the bread, etc. Extremely tasty......
***PROSCIUTTO IS ITALIAN HAM.......IF YOU CAN'T FIND THE BREAD AT THE BAKERY SECTION OF YOUR SUPERMARKET, USE REGULAR ITALIAN BREAD....AND BUY SOME PROSICUTTO; DICE IT UP. PANCETTA IS ITALIAN BACON (should be finely chopped for stuffing) SWEET ITALIAN SAUSAGE: Get the best you can THIS SAUSAGE DRESSING MAKES ENOUGH TO STUFF A TURKEY AND FILL A SEPARATE CASSEROLE RECTANGULAR PAN. USE FIVE CUPS OF THE STUFFING FOR THE CAVITY AND THE SKIN FLAP AT THE TOP OF THE BREAST, THEN COOK THE REST IN AN 8 X 11 INCH BAKING DISH. YOU CAN MAKE IT AHEAD AND REFRIGERATE UNTIL YOU NEED TO BAKE IT........ MAKES ABOUT 18 CUPS OF STUFFING......... |
#9
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I'm from the South so it's cornbread dressing for me. I cook my celery, onions and mushrooms in a LOT of butter then add to my dry ingredients. Very tasty!
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#10
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Gracie, are you sure you aren't from Georgia? Your recipe sounds exactly like what I remember from my youth! And no, we didn't want it "crunchy". You needed a big spoon to get it out of the pan.
By the way the turkey and dressing special at Cracker Barrel on Thursdays is very close to moms! |
#11
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Oops Gracie I missed that you didn't use cornbread! My mother baked a big old pone of cornbread and a baking sheet of homemade biscuits the day before. All of that was crumbled up and then she threw in some white loaf bread and saltine crackers. But the celery, onion, eggs, etc are the same as yours!
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#12
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Gracie, also from Ohio and your dressing sounds very similar to what I've always had. Sometimes we'd go "wild" and add some toasted pecans or roast some chestnuts and chop those to add - but the additions got put into small casseroles of dressing and the "real" dressing recipe was the same every year.
One of the things I've done since the arrival of our grandchildren is to make crispy "stuffing balls" out of the leftover dressing. Since our dressing is moist it's easy to shape into small balls when cold, bake in a hot 450° oven until a little crispy and then put a couple "stuffing balls" into a bowl & add some of the Turkey Noodle Soup over (doesn't EVERYONE make soup from the bones???). The stuffing balls are what I refer to as Northwest Ohio Matzo Balls. Our grandchildren love the soup served that way |
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