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Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 60,626 |
![[Linked Image]](http://www.runnershighco.com/wp-content/uploads/2013/09/Turkey.jpg) On "Turkey Day USA", more appropriately, Thanksgiving Day, some purists, (my wife), will serve the traditional bird. Do you have favorite recipes for stuffing/dressing? As these threads seem to go wherever they choose, I'll through it wide open, and ask about the entire feast.
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Campfire Outfitter
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Traditional sage stuffing. In the bird, and stuffed in the neck area too, right under the flap of skin up there. Bread, freshly ground sage, black pepper, celery salt, finely minced onion, butter, reduced turkey stock. I rub it with melted butter and sprinkle with pepper. Traditional like my Maternal Grandmother prepared her turkeys for the holidays. Roast Turkey Crispy roasted potatoes Stuffing Carrot and rutabagas (we Canadians call it turnip) mash Green beans Gravy Cranberry Sauce Fluff Salad Soft rolls Assorted Pickles (I love pickled beets) Assorted desserts For dessert I prefer a piece of plain bread on a plate with gravy poured over it, got that from my Grandma Rosanna 
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Joined: Feb 2010
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Campfire Ranger
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Campfire Ranger
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Our traditional stuffing which I am sure originated with my maternal grandmother consisted of Bread, Bell's Poultry Seasoning, salt & pepper, finely chopped celery and onion, butter and reduced turkey stock made from the neck, heart, gizzard etc.. We stuffed it in the main body cavity, under the neck flap and put an equivalent quantity in a large Pyrex baking dish that went into the oven with the bird. The extra dish made sure there was plenty for all that wanted stuffing plus some to have with the left-overs. With the left-overs I always ate the stuffing cold.
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Campfire Ranger
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Campfire Ranger
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^^^^^^
Sounds very familiar.
Parents who say they have good kids..Usually don't!
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
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Cornbread dressing outside the bird because we don't do a whole bird. Just to much wasted and we're off to Charleston for the week. My Mother makes the dressing but it essentially involves left over homemade cornbread, chicken broth, shredded chicken and sauteed celery/onions. BUT most important a TON of BUTTER!!  Assemble all the above ingredients with the obvious herbs and bake for about 30 minutes. Smother with more BUTTER and gravy!! In addition: Giant honey brined turkey breasts Smoked ham--shank Grilled/smoked duck breast Mashed potatoes Home grown green beans Home grown creamed corn Mac & cheese Baked brussel sprouts Squash casserole Black eyed peas Collard greens Yeast rolls Pecan and pumpkin pies--Of course! Pumpkin roll Various cranberry relishes, pickles and chow chow Thanks!! Lynn what is fluff salad please?? Guessing it involves fruit, jell-o and marshmallows?
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 43,970 |
Sausage & Herb Stuffing
2 pound sweet Italian sausage, casings removed
1 pound chicken gizzards/hearts (chopped into ¼ inch cubes)
1 cup butter (2 stick)
3 cups onion, chopped (into ¼ inch cubes)
2 cups celery, chopped (into ¼ inch cubes)
1 cup shallots, chopped (into ¼ inch cubes)
2 loaves french bread
2 cups chicken stock, plus extra as needed
Salt and pepper
2 tablespoon fresh sage, chopped
4 tablespoons fresh parsley, chopped
2 teaspoons fennel seeds, chopped fine
2 teaspoons dried tarragon, crumbled
2 tablespoons fresh thyme, chopped
1. Add a little olive oil to a large skillet under medium heat. Saute sausage, gizzards, hearts until cooked through, crumbling sausage into bite-size pieces as you go, about 10 minutes.
2. Preheat oven to 350 degrees F.
3. Transfer sausage, gizzards, hearts with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and saute until tender, about 10 to 15 minutes. Add to sausage, along with herbs and croutons, mix to combine.
4. Add chicken stock, if necessary. You’re looking for a consistency that is very moist, but not soupy. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden brown.
You can check the stuffing half way through the bake to make sure there is enough liquid. If it's too dry, add some extra stock, if it's too moist, cook it a bit longer with the foil removed.
This recipe is killer. You can't stop eating it. It's that good. I've made it in both a big Corningware dish and in my #14 Griswold cast iron skillet.
The friend I got the recipe from also has a big Griswold that gets dedicated to this recipe every Thanksgiving.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Outfitter
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Lynn what is fluff salad please?? Guessing it involves fruit, jell-o and marshmallows?
Yes, something like that. We call it fluff salad, but that is not the true name. This stuff is sooooooooooooooooooooooooooooooooooooooooooo addictive, and ends up at almost every family dinner or local church dinner, there is RARELY ever leftovers. We eat it as a side or as a dessert, either way it is very, very, very, good ! For the fruit portion of the salad I prefer canned mandarin orange sections. Watergate/Fluff SaladI double or triple it according to the number of guests. 1 can (20 oz.) crushed pineapple in juice, undrained 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding 1 cup JET-PUFFED Miniature Marshmallows 1/2 cup chopped PLANTERS Pecans 1-1/2 cups thawed COOL WHIP Whipped Topping Combine first 4 ingredients in large bowl. Gently fold in COOL WHIP. Refrigerate 1 hour.
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,812 |
So far no one has suggested adulterating the stuffing with oysters - good.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Feb 2010
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Campfire Ranger
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Campfire Ranger
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+1 on the oyster dressing, it was standard fare with the turkey at deer camp. My wife's family makes it sometimes but not every Thanksgiving I sure miss it.
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Joined: Sep 2012
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Campfire Outfitter
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Campfire Outfitter
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Cornbread, plain croutons, onions, celery, butter, stock, roasted giblet bits, Italian or poultry seasonings. Buttered dish and bake.
That said, looks like I'm having prime rib and Yorkshire pudding at mom's.
Sean
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Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
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John, sometimes I do believe you march to the beat of a different chef. ![[Linked Image]](https://3.bp.blogspot.com/-n1KXjGmAj-0/Tjv9dQmS0LI/AAAAAAAAEww/_laj0WX2phc/s1600/swedish+chef.jpg) I'll be so happy to take any oy$$$$$$ters you don't want.
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Campfire Outfitter
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Campfire Outfitter
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I'd like to try an oyster stuffed beef roast, but just don't see the appeal for stuffing.
Sean
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Joined: Sep 2011
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Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
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I'm not so much talking dressing, but I do like oysters scalloped, or in soup.
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Joined: Jan 2010
Posts: 15,345
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,345 |
Stuffing needs raisins And a apple ...it ADDS to the dish...and is not weird...
I work harder than a ugly stripper....
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Joined: Jan 2010
Posts: 15,345
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,345 |
Sausage & Herb Stuffing
2 pound sweet Italian sausage, casings removed
1 pound chicken gizzards/hearts (chopped into ¼ inch cubes)
1 cup butter (2 stick)
3 cups onion, chopped (into ¼ inch cubes)
2 cups celery, chopped (into ¼ inch cubes)
1 cup shallots, chopped (into ¼ inch cubes)
2 loaves french bread
2 cups chicken stock, plus extra as needed
Salt and pepper
2 tablespoon fresh sage, chopped
4 tablespoons fresh parsley, chopped
2 teaspoons fennel seeds, chopped fine
2 teaspoons dried tarragon, crumbled
2 tablespoons fresh thyme, chopped
1. Add a little olive oil to a large skillet under medium heat. Saute sausage, gizzards, hearts until cooked through, crumbling sausage into bite-size pieces as you go, about 10 minutes.
2. Preheat oven to 350 degrees F.
3. Transfer sausage, gizzards, hearts with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and saute until tender, about 10 to 15 minutes. Add to sausage, along with herbs and croutons, mix to combine.
4. Add chicken stock, if necessary. You’re looking for a consistency that is very moist, but not soupy. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden brown.
You can check the stuffing half way through the bake to make sure there is enough liquid. If it's too dry, add some extra stock, if it's too moist, cook it a bit longer with the foil removed.
This recipe is killer. You can't stop eating it. It's that good. I've made it in both a big Corningware dish and in my #14 Griswold cast iron skillet.
The friend I got the recipe from also has a big Griswold that gets dedicated to this recipe every Thanksgiving. this is close ...I cook up and add the giblets and use JD sage ...add the raisins and a finely chopped apple =good eats 😇
I work harder than a ugly stripper....
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Joined: Sep 2009
Posts: 41,910
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 41,910 |
Richard, So far, it seems like I'm dining @ Miss Lynn's ! P.S. Although, I'd likely forgo the "fluff".
Last edited by New_2_99s; 11/23/15. Reason: P.S.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,812 |
Richard - I readily admit to marching to the beat of a different
(fill in the blank)! I must point out that I, too, like oysters, just see no place for them in stuffing/dressing. Best, John
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Jan 2010
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Campfire Ranger
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Campfire Ranger
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I've did the oyster thing and the cherry thing ...to my dressing in the past ....AND that's where it belongs IMO ! Lol!
I work harder than a ugly stripper....
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Joined: Feb 2002
Posts: 18,666
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
Used to have an in-law whose nose was always elevated skyward, talk about PIA. So, one Christmas I learned she asked whether 'he's making that same dressing again'. Well, I took that as an opportunity to make oyster cornbread dressing for the bird. You should have seen her face when she got a whiff of that dressing! LOL That's the kind of person I am...
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Joined: Jan 2001
Posts: 21,317
Campfire Ranger
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Campfire Ranger
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Posts: 21,317 |
Stuffing needs raisins And a apple ...it ADDS to the dish...and is not weird... So I'm not the only one? You forgot the walnuts  Last week we had a pre-Thanksgiving potluck at work and I made stuffing. Just prior to tossing the goodies into the bread cubes and stock. ![[Linked Image]](http://forums.accuratereloading.com/evefiles/photo_albums/3/4/4/344100033/2491038512_51229DFF5B72DA98E6E1F98A89A13FFE.jpg) I was lazy so used store bought bag of bread cubes 2 stalks celery 1 large onion 1/2 stick butter 2 c chicken stock 2 small granny smiths 1 handful raisins 1 handful chopped walnuts if adding sausage use an andouille or kielbasa, the breakfast sausage I used was a mistake. As I hadn't cooked a bird, no giblets. When cooking a bird I'll dice the giblets and brown them with the onion and celery. Thanksgiving stuffing will be pretty much the above with the addition of some shrooms. I bake the stuffing in a casserole dish. Out of the bird it's just too mushy and fatty. I do dice up onion, celery, carrots, taters and the cloves from a bulb of garlic for stuffing the bird. Stuffing is my favorite Thanksgiving dish and to me the bird is mainly a vehicle to make gravy to pour over the stuffing 
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