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| Turkey Stuffing; What's your preference? | |
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| Tweet Topic Started: Nov 19 2004, 06:14 PM (400 Views) | |
| Heathertee | Nov 19 2004, 06:14 PM Post #1 |
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Heather-Central Connecticut
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This might surprise those of you who still think I am a great and inventive cook. I use Pepperidge Farm. It just has the traditional flavor the whole family likes. Though I do play around with it...just a little. Instead of adding the butter with the water or broth, I like to saute a whole sweet onion and 2 celery sticks, chopped, in the amount of butter called for in the recipe on the bag. Then mix it all in, and sometimes add boiled, peeled chestnuts if I'm lucky enough to get someone to help me peel them...pecans (toasted in the oven) are good too. And I always put the stuffing IN the turkey! There is usually some left over and that I bake in a small covered dish, about 20 minutes is enough. There is absolutely nothing that tastes as good as a slice of the breast meat with some of the skin and dressing; just a little gravy, thank you! I've been doing this for 40+ years and my Mom before me, and never a case of food poisoning yet! |
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| mychrissy | Nov 19 2004, 06:20 PM Post #2 |
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Chrissy
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I make a very plain bread stuffing. Celery, onions, parsley, liquid and Bell's Poultry seasoning. I trim the bread, sautee the celery, onions in butter. Add the seasonings and liquid. I buy a fresh turkey and stuff the bird. I find with a fresh turkey the drippings brown, therefore a darker gravy. |
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Chrissy | |
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| TexasShadow | Nov 19 2004, 06:29 PM Post #3 |
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Jane
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I use Pepperidge Farm Cornbread Stuffing mix....just 'cause Mom always made cornbread stuffing, so I like the taste. |
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| Heathertee | Nov 19 2004, 06:44 PM Post #4 |
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Heather-Central Connecticut
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Chrissy, I like the fresh turkey too, and have one ordered from the Higganum Meat Market. But I also bought a frozen one today at Stop'n'Shop; at .39 a lb. I had to do it! I bet your stuffing is better than mine...but it's what the family likes. I learned a long time ago not to mess with Thanksgiving! TexasShadow, I never tried the cornbread stuffing though I know lots of people love it. I think I will have to live all alone before trying anything new. |
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| mychrissy | Nov 19 2004, 06:52 PM Post #5 |
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Chrissy
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Heather, I would try different stuffing, but has you said, don't mess with tradition. Sometimes I think the only item the kids enjoy is the stuffing. Jane, I would love to try cornbread stuffing. |
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Chrissy | |
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| cajun cook | Nov 19 2004, 07:26 PM Post #6 |
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cajun cook
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Miss Heather , Have you ever tried a turkduckhen? do a search for it I dont know if its a coona$$ thing or not? I do know its great and its a lot of deboned meat and we do it at thanksgiving or christmas. (this year is christmas) Danny (cajun microwave) Thibodeaux |
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| sylley2000 | Nov 19 2004, 07:59 PM Post #7 |
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Sylvia, Grand Bend ON
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We don't mess with tradition either. It's just plain sage dressing here. Onions, celery sauteed then spices added. I did find some seasoned bread last year that was very good--I'll look for it again. Sage, savory, salt & pepper, and a little bit of thyme and poultry seasoning. Some in the bird, the rest with milk added to make it moist in an oblong dish, covered with tinfoil. That works for us. My son-in-law would eat the entire dish of stuffing if there weren't others that had to also be served. He really does enjoy a turkey dinner--that's good news for the cook. Either fresh or frozen tastes pretty darned good. I do often go to Hayter's Turkey--it's a turkey farm not far from us. But it's no cheaper or fresher to buy direct than getting them from the store. Sylvia |
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| mychrissy | Nov 19 2004, 08:06 PM Post #8 |
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Chrissy
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Sylvia, Savory sounds familiar. One of my closest girlfriends is from Newfoundland and I remember her using that spice. I'll have to call her on the phone and find out. |
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Chrissy | |
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| Heathertee | Nov 20 2004, 06:47 AM Post #9 |
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Heather-Central Connecticut
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Danny, I have heard of Turducken, but never tried it. There are lots of recipes for it, some hundreds of years old; in medieval times they were very large and complicated, using such birds as swans and geese and ending with a tiny songbird, probably a lark, stuffed with a truffle! Sylvia, I still think the best bird is one from a local farm, and that can become a family tradition in its own right. When I lived in Massachusetts (1960-1990) I had a friend in Norfolk who raised turkeys, about a dozen every year. Her biggest grew to 31 lbs and was as tender as could be. I used to buy one from her every year and was so sorry when they moved! |
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| cajun cook | Nov 20 2004, 09:07 AM Post #10 |
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cajun cook
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Miss Heather, the ones we have here are a deboned turkey, stuffed with a deboned duck, stuffed with a deboned chicken , stuffed with either cornbread or pork or seafood. Only down side is the $85.00 price tag. But thats a lot of work and I would not do it for that price. DannyI've heard of the people of Saudi arabia cooking a camel stuffed with a calf, stuffed with a goat. Boy I sure would hate to have to debone all that.
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| Heathertee | Nov 20 2004, 02:02 PM Post #11 |
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Heather-Central Connecticut
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LOL...but I know you could do it, Danny. I'd even help! |
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| august-alberta | Nov 21 2004, 09:02 AM Post #12 |
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Colleen - Cold Lake Alberta
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Even on lo-carb, I have to have my stuffing (dressing). Onion, cerery, mix of whole wheat, white and 1 slice dark german rye, 2 eggs, chicken stock, sage, savory, garlic, sausage meat, and a few walnuts. There's never leftover stuffing in our house no matter how much one makes. I claim the stuffing from the neck that I take off with the skin attached to it. Best part of the turkey for me. Does any one boil up the neck, heart, liver, gizzards to make the gravy with? |
Colleen
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| Heathertee | Nov 21 2004, 10:49 AM Post #13 |
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Heather-Central Connecticut
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Colleen, always! I also make two gravies, one with and one without the cut-up giblets in it. I love giblet gravy! In her new cookbook, Nigella Lawson's recipe for gravy calls for putting it thru the blender with the liver. Sounds like a good idea to add flavor without hearing from the kids about those "icky things". I doubt they'd even know it was there. By the way, I have been known (shock and horror!) to add a jar of roast turkey gravy to my own to stretch it out. It has a very fine, deep turkey flavor. You also remind me that the French (I believe) have a recipe for stuffed goose neck; like a sausage using the skin for a casing. I never thought of doing that with the turkey neck. Sometimes the skin is all cut up which makes me unhappy. |
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| august-alberta | Nov 21 2004, 01:37 PM Post #14 |
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Colleen - Cold Lake Alberta
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I'd never a thunk a giving my gravy a whirl in the blender. I love the little bits of giblet in the gravy. I've watch Nigella Lawson's show a couple of times but I really don't care for her. I prefer Racheal Ray. So down to earth. she cooks like I do - fast & furious! |
Colleen
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| Heathertee | Nov 21 2004, 01:42 PM Post #15 |
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Heather-Central Connecticut
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I like Nigella and her recipes but I dislike the blurry, up-way-too-close photography and jerky camera work used for her show. I like Rachel Ray too. Just an all-around nice person. |
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Danny


8:50 AM Jul 11