Monday, November 24, 2008

Stuffing Anyone......?

Hi everybody...Is the stuffing one of your favorite things about Thanksgiving Dinner? It sure is mine...The night before Thanksgiving, we would take the roaster and break up several loaves of bread into small pieces, and put the pieces in the roaster then stick it in the oven overnight. We had a gas stove with a pilot light, and it was just warm enough to dry out the bread.
The next day boil on the stove for 5 minutes, 2 large chopped onions, 6 stalks thinly sliced celery, all this in 3 cups of water. In a separate frying pan sautee' 2 pounds of breakfast sausage until cooked thoroughly. Take the crumbled bread from the oven and dump both the pot of onion and celery, AND the sausage and drippings, into the bread. Season with salt and pepper, and sage and thyme, and mux it all up. You are now free to stuff the bird, and add the extra stuffing to a greased baking dish.
On a personal note, I really like sausage so I may use Bob Evans Savory Sage, and I may use 3 pounds instead of 2. This is the basic recipe', but over the years I have tweaked it on occassions just for kicks. You may add apples, or apricots, pecans, use corn bread, use bagged seasoned bread crumbs, add Turkey Broth. There is no right or wrong way!!!!!
Your family might be from the South, so you use corn bread. If you are from The East Coast, you may use oyster stuffing. If you are of Dutch ancestry you might use mashed potatos. You may use giblets. Your way is your way, but you know The G-Man LOVES to hear family secrets, so if you could please share your stuffing recipe' with me, I would be much obliged!!!!
C'Mon now, don't be shy......


Serena said...

A turkey stuffed with mashed potatoes?! Sounds like Nirvana to me.

Anonymous said...

Oh my gosh I LOVE LOVE LOVE stuffing or dressing. That is my most favorite thing EVER! If anyone on the East coast has an oyster stuffing to share please send it my way. I'd love to try it. I'll be posting my apple dressing recipe in a couple days. ;-)

lime said...

oh that does sound good!

i am from dutch country and the turkey aint stuffed with mashed potatoes. we make a casserole of potato filling. start with overly moist mashed spuds to which you add, sauted celery and onions and bread cubes, seasonings, and eggs. bake it in the casserole dish and put many pats of butter over the top. ooooh, a plate of that and i am in heaven.

Mona said...

If I were Jenn I would have asked " Is it stuffing sausage into the bird season already?"

I Love Jenn !

Shadow said...

spoken like a true food lover, of course! the stuffing is the best part!!!

since thanksgiving and turkeys are not the thing in this country, i'd have to go with my mom's stuffing for chicken, simple but great... breadcrumbs and raisins mixed with veggie stock powder and water. and once the chicken has finished roasting, we take out the stuffing and stir through the roasting juice... yummy!!!!!

James Goodman said...

Oh, that sounds scrumptious, Galen. :D

barman said...

Yummy. I may have to try this soon but not for Thanksgiving this year.

We do a very simple stuffing that I really do not know what is in it. Basically there is a loaf of two of bread that we toast to dry it out. We than cut it into small squares. To this is added eggs, some milk, celery, onion, some seasoning, and I am not sure what else there may be. That is then allowed to sit over night in the fridge. So very simple for us.

Texas said...

I've never made turkey and/or dressing. But our "tradition" is pizza and beer and Trivial Pursuit... and lots of dessert. But your dressing sounds delicious, G-Man! xoxoxo

buffalodick said...

Bought my Bob Evans sage sausage yesterday! You're right! Our stuffing recipes are close!

javajazz said...

Sage and Celery stuffing
3/4 cup butter
2 1/2 cups chopped onions
2 cups chopped celery
(i use one chopped apple too)
4 tsp dried sage
2 tsp salt
1 1/4 tsp dried savory
1 tsp crushed marjoram
1 tsp pepper (i dont use)
1/2 tsp dried thyme
14 cups bread cut in
1/2 inch cubes...i use
the big fat Italian loaves...
i cup chopped fresh parsley

in large pan, melt butter and
cook onions, celery, apple,
and dried herbs around 10
to 15 minutes till veggies are
translucent...cut up bread and
place in large bowl, add onion
mixture and fresh parsley,
and toss together and store
in a plastic bag or bowl
until needed...makes enough
for a 16-18 lb birdy....

i also make a nice little stock
out of the giblets and neck
with onion carrot celery
bay leaf thyme peppercorns,
and add a bit of dry sherry to it
to add to the gravy...its amazing!

not bad for a yenta, eh Lana?

javajazz said...

oh yeah, and you can add sausage
to the stuffing just in case there
isn't already enough meat
in your turkey, baby...

Cha Cha said...

Hot, HOT Mona.....

I'm smiling.

My recipe Galen?

Since it's a Thanksgiving for one, and I am cooking my first turkey EVER...and I'm REALLY poor...

A box of stuffing on sale from Aldi.

If I even make it over there to shop after work today.

I think I will.

I went out drinking after work yesterday, I was gonna go then. I had no idea a group was going out, so my plans changed.

But, yeah stuffing is great.

Even the freaking boxed kind is a treat for me.

I am starting to defrost my turkey breast today.

I hope it's not too soon.

I have no idea how long it takes in the fridge.

I guess I'll find out!!! talking about parsley turns me on.

Akelamalu said...

As you know we don't do Thanksgiving over here, but I love stuffing! ;(

Melissa Russell said...

Hey handsome how are ya :) did someone say stuffing yummo. love squash dressing, made with yellow squash

Take care

G-Man said...

Sherry, I'm with you baby..xo
Erica...I'll be watchin.
Limey, that sounds Grand!!!
Shadow...Thanks a lot, that sounds delightful...:-)
Thanks James..Happy Holiday!
Bryan...Where's the meat?
Texas...Sounds like a party!
Buff...We must have been twins in another life.
Not bad at all for a Yenta..Thanks Lana..:-)
Strumpet...I love Stove Top Stuffing as well..Mmmmmmmm
Ake, just relax and enjoy...
Hi Missy...Glad to see you back!!!

javajazz said...

hey Strumpette,
especially "fresh" parsley, yes?

i think its awesome that
Strumpie is cooking her
first ever turkey breast dinner!
and as long as you keep it in
the fridge it will be perfectly
ready to cook on thursday,
and it will be awesome!

i know our Canadian thanksgiving
comes and goes without anyone
even noticing, but i did make
a really flavourful turkey soup
from mostly just the bones
of the turkey the day after
our dinner here. it was really good
and had lots of soul...! and carrots
too...(and maybe Parsley.)

Cha Cha said...

Madame Parsley:


ESPECIALLY the fresh kind.

It just smells SO good...

I'll probably be makin' some soup at some point with my leftovers.

It should be yummy.

The initial turkey, however, we'll see how that goes...

I actually think I may use my oven.

We'll see how I feel in about half an hour.