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Post by annrms on Sept 6, 2016 3:52:51 GMT -5
When I make the Pepperidge Farm stuffing, I don't use the butter; I just use the broth (and some of the fat) from simmering them. Then I chop the sausage in the food processor. I make it ahead and freeze it in zip locks. I store it flat in the freezer. Keeps a long time. I warm it in a greased casserole tightly covered. Last year, I made stuffing "meatballs", about fist size and served them with our holiday pork roast. I have also put the mix in a muffin tin for individual servings. All good.
Like I mentioned before, I make a huge batch so mixing it in a flat container is so much easier to stir than a using a big bowl or pot. After washing the container, I store it in a clean trash bag for the next time!!
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Post by nybirder on Sept 6, 2016 6:49:56 GMT -5
Stuffing...the best part of Thanksgiving dinner. I agree! I think that may be why so many people like Stovetop since you don't have to roast a bird to have stuffing with your meal. My mother once got wild and crazy and added mushrooms to our stuffing. Although we liked mushrooms, we didn't like our stuffing changed! So much for that. Leftover stuffing was always fried slowly in a little butter until it got brown and crusty. Heaven! I like the boxed Bell's stuffing since it has the seasoning that I'm familiar with. I always add onion and celery to the mix. It's not a bad substitution for made from scratch. Since I cook for myself, I've worked out the measurements for one or two servings at a time so I can have it fresh when I feel like it. |
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Post by wilderness on Sept 6, 2016 7:44:12 GMT -5
The one addition to the stuffing that I haven't seen mentioned it the gizzard, heart and liver. That is quite traditional in many households here. They are cooked and then put through a food grinder and added to the stuffing. I personally don't like them.
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Post by valerian on Sept 6, 2016 7:46:43 GMT -5
Stuffing...the best part of Thanksgiving dinner I just make the standard stuffing and add sausage and toast some cornbread to add in. Frying the leftovers in butter sounds like it would be better that the original! |
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Post by nybirder on Sept 6, 2016 8:03:00 GMT -5
You betcha! And really low in calories, too. :)
Wilderness--the giblets were simmered with the neck, minced, and always went into the gravy in our house. I never noticed much in the way of flavor, just texture. I'm not sure where my mother picked up that habit. Her family was German--I don't even remember her talking about her mother roasting turkey. It was usually a large capon or goose. Anyway, our gravy was never smooth but thick with meat from the giblets and neck.
I'm getting hungry for turkey, now. I may see if I can find a couple of thighs and cook them for myself. I like dark meat and will happily eat them with dressing/stuffing on the side.
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Post by redsoxmom on Sept 6, 2016 8:22:04 GMT -5
Gosh, I love stuffing. I love carbs. I make my great grandmother's recipe. She used Bell's. First she made a veggie broth that simmers for hours and then torn bread. A hearty tablespoon of the Bell's and salt and pepper. Also brown sausage and the onions from the veggie broth. Delish.
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