Stuffing vs.Dressing

Damsel in dis Dress said:

So, what do the rest of you do with the bread stuff you make for
Thanksgiving? (I'll just plug my ears when people start talking about
corn bread or oysters) 😉

Here's mine:

Half a loaf of white bread torn up into little pieces
One medium onion, finely chopped
One or two ribs of celery, finely chopped
One apple, peeled cored and finely chopped
A couple teaspoons of poultry seasoning
A couple tablespoons of butter or margarine
Enough hot water so that it sticks together

I stuff it in the turkey/chicken. If there's too much stuffing, I put
the overflow in a casserole dish and cook it separately, basting with
the fat from the bird.

You can never have too much stuffing. I love it on sandwiches - white
bread, a little turkey, stuffing, and Miracle Whip.

Jo Anne

Damsel in dis Dress said:

So, what do the rest of you do with the bread stuff you make for
Thanksgiving? (I'll just plug my ears when people start talking about
corn bread or oysters) 😉

My apologies, Damsel, but give me the cornbread "stuff," baked apart from
the bird and made the way my Southern mama taught me (no hillbilly, she, but
a proper Virginian). Nix on the oysters, though.

Another Thanksgiving comestible question: Homemade or um, er, CANNED
cranberry sauce??

Spitz
--
"Home, James, and don't spare the horses!"

On Mon, 07 Nov 2005 15:14:22 GMT, "kilikini" <[email hidden]>

Quoted message said:

Culinarilly dressing and stuffing are synonymous, stuffing being a
colloquialism... generally the less educated, ie, hillybillys, will say
stuffing (stuffins), regardless how presented.

Quoted message said:

Ack! I'm not a hillbilly! I'm a west coast girl and we called all of it
stuffing there. My husband, OTOH........... backwoods, TN, hillbilly. But

I would consider "dressing" or "dress'n" to be the colloquialism, especially the
Appalachian colloquialism. Regardless of in the bird or not it was called
dressing by my great grandparents, aunt & grandparents from the SE OH area. So I
think the colloquialism can be different inn different regions and portions of
regions ie: north appalachian v. south appalachian.
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"Spitzmaus" <[email hidden]> wrote

Quoted message said:

Another Thanksgiving comestible question: Homemade or um, er, CANNED
cranberry sauce??

That's a no brainer ... once you make homemade you think,
why did we grow up eating that jellied stuff from a can, with
the lines on it. No wonder I didn't care for it. Can anything
be easier to make yourself? And so good.

Ahh, Thanksgiving growing up ... the mashed turnips, the dry
turkey, the canned ham ... the canned cranberry sauce ... the
tension you could cut with a knife. Those were the days, indeed.
(laugh)

One bright spot, my mother made great stuffing ... on the dry side,
breadcrumbs with celery and I don't know what else. Love it to
this day. I like that or sausage stuffing. Make plenty, I eat both
the stuffing and the cranberry sauce for days after Thanksgiving.

nancy

In article <[email hidden]>,

Audrey said:

I still stuff the turkey and the recipe I use is from an old McCall's
Cookbook. Basically it's fresh bread, butter, onions, celery, poultry
seasoning, salt & pepper. I don't have the recipe in front of me so I'm not
sure what else goes in it, never corn bread or oysters though. The main
reason I don't make dressing instead of stuffing the bird is because my oven
isn't big enough to hold the 20# turkey as well as the pan of dressing. I
have the electric oven and a micro/convection oven. The convection oven
holds the sweet potato casserole and when the turkey comes out that oven is
used for the rolls and whatever vegetable dish is being served.

You can use your crockpot for the dressing. 🙂

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Mon 07 Nov 2005 12:21:10p, Spitzmaus wrote in rec.food.cooking:

Quoted message said:

Damsel in dis Dress said:

So, what do the rest of you do with the bread stuff you make for
Thanksgiving? (I'll just plug my ears when people start talking about
corn bread or oysters) 😉

My apologies, Damsel, but give me the cornbread "stuff," baked apart
from the bird and made the way my Southern mama taught me (no hillbilly,
she, but a proper Virginian). Nix on the oysters, though.

Another Thanksgiving comestible question: Homemade or um, er, CANNED
cranberry sauce??

Spitz

For us it's both canned and homemade cranberry sauce. We buy the plain,
jellied type, and I make a simple whole berry sauce made with just sugar and
half a lemon cooked with it, then removed before serving. I don't do the raw
cranberry/orange relish anymore. We got tired of it.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

-L. said:

Whatever you do, don't put fruit in dressing. That's just disgusting.

So are giblets. {shudder}

Carol

Wayne Boatwright said:

Warning, heretic coming!

Cornbread dressing with onions, celery, pecans, and dried cranberries,
seasoned with sage and poultry seasoning.

Moist inside, but crusty on top.

Victor, where are you? Wayne must be banished immediately! Or at
least the next time you get online. 😉

Carol

Wayne Boatwright said:

Warning, heretic coming!

Cornbread dressing with onions, celery, pecans, and dried cranberries,
seasoned with sage and poultry seasoning.

Moist inside, but crusty on top.

Add another heretic.

HEY NOW! Your stealing my secret family recipe there! I think I better file a
DMCA violation fast! : )

Choices, choices, so many choices.......What to make stuffing or
dressing....cornbread or regular.......... I could have a stuffing & dressing
buffet! : )

Guess I better decide here soon and this thread with its suggestions is probably
not going to help me. Just add more choices . 🙂

Oysters I can go either way on, I like it, but not as much as just plain. About
one serving spoon full is my quota for the year. The plain & fruit/nut versions
I tend to heap on like the mashed potatoes, MOUNTAINS of them. (This is a
yam/sweet potato free zone). Sort a like turkey dinner(s). A few servings over
the course of the next 2 months, and that's it. Turkey is banished except for
cold cut turkey and that's only on the 3rd blue moon on the 3rd thursday of the
week, ie: rare.

Adding fruit & nuts to it was something I only started recently after having it
someplace this way. Not a big seller at my holiday meal ( I made 2 one with
fruit/nuts, one with out), but it was a big hit for the work meal. I actually
would prefer to have the nuts/fruit now, so I will end up making 2 and possibly
3 (oyster) this year.
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kilikini said:

I dunno, to me it's called stuffing whether it's in a bird or not.

Ah, a product of the Stove Top conspiracy!

Quoted message said:

AND, I prefer cornbread stuffing.

Well, that's just plain wrong! 😄

Carol

"Spitzmaus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Damsel in dis Dress said:

So, what do the rest of you do with the bread stuff you make for
Thanksgiving? (I'll just plug my ears when people start talking about
corn bread or oysters) 😉

My apologies, Damsel, but give me the cornbread "stuff," baked apart from
the bird and made the way my Southern mama taught me (no hillbilly, she,
but
a proper Virginian). Nix on the oysters, though.

Another Thanksgiving comestible question: Homemade or um, er, CANNED
cranberry sauce??

Canned is too sweet, and homemade is completely simple. No contest.

--
Peter Aitken

kilikini said:

Ack! I'm not a hillbilly! I'm a west coast girl and we called all of it
stuffing there.

Once again, the Stove Top conspiracy. Anyone under a certain age has
never heard of dressing as a side dish.

(Topic drift warning) Same with Manwiches instead of sloppy joes.

Carol

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

-L. said:

Whatever you do, don't put fruit in dressing. That's just disgusting.

So are giblets. {shudder}

Carol

Honestly, people, neither is disgusting and in fact both can be real treats
when done properly.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Nancy Young said:

Ahh, Thanksgiving growing up ... the mashed turnips, the dry
turkey, the canned ham ... the canned cranberry sauce ... the
tension you could cut with a knife. Those were the days, indeed.
(laugh)

I remember the house being full of laughter AND loud. Pop would take all
the booze out of the cabinet and put it on the kitchen table with glasses
and ice bucket and he made sure that new arrivals stop there first, after
I took their coats and dumped 'em on the bed in the master bedroom.

Andy
Stuck at the kids tables until my first year of college.

On Mon, 07 Nov 2005 15:35:08 GMT, "Audrey" <[email hidden]>

Quoted message said:

I still stuff the turkey and the recipe I use is from an old McCall's
Cookbook. Basically it's fresh bread, butter, onions, celery, poultry
seasoning, salt & pepper.

The butter makes a lot of difference, doesn't it? I used to use the
liquid that I cooked the giblets in for the moisture part of the
dressing. But, butter .... mmmmmmm!

Carol

Nancy1 said:

I use the same recipe for both - if it's going in a separate dish in
the oven, I make sure it is plenty moist and dot the top all over with
pats of butter. Yum.

More butter! You can never have too much butter! Unless it overflows
the dish and gets you, your table, or the floor all greasy-like.

Carol

MareCat said:

I make dressing in the Crockpot. Been doing it this way for the last few
years. It's always turned out very well.

Does it form a crust on the bottom sides and top? Thanks!

Carol

Nexis said:

Since no one in my house eats much of the dark meat, and several at the
table don't care for turkey, I make a rib roast and a couple of turkey
breasts. I make the dressing, put it in the roaster and top it with the
turkey breast. I still get the rich flavor from the turkey juices, and the
dressing doesn't get dry. There just the right ratio of crispy edges to soft
dressing.

Wow! I never thought of that! We generally don't eat the dark meat.
Only if it's shredded and heated in barbecue sauce or in soup.

Quoted message said:

The recipe looks good, although I'd definitely be adding the celery. I tried
making it without and it just isn't the same.

Oh, the fragrance of onion and celery cooking in butter is
intoxicating!

Carol, who obviously hasn't had breakfast yet.

-L. said:

We have so many carbs on T-day, we could choke a cow:

potatoes
yams
peas
dressing
bread
sometimes mac'n'cheese...

We have:
Dressing
Mashed potatoes
Corn
Crappy green bean casserole (by request by guests)
Dinner rolls
Cranberry-orange relish
Spiced apple slices (from a jar)
Watergate salad
Pecan pumpkin pie

I *think* that's it for carbs. It'll definitely be a cheat day.

Carol

kilikini said:

Culinarilly dressing and stuffing are synonymous, stuffing being a
colloquialism... generally the less educated, ie, hillybillys, will say
stuffing (stuffins), regardless how presented.

-------------------------------------------------------------------

Ack! I'm not a hillbilly! I'm a west coast girl and we called all of it
stuffing there. My husband, OTOH........... backwoods, TN, hillbilly. But
he's *so* nice..............

I wouldn't expect a navy slop cook to know that colloquialisms have more to do
with location than anything else. I never hear the term "dressing" around here.
It has always been stuffing. Dressing is for salad.