Welcome Guest [Log In] [Register]
Welcome to Campfire Soapbox. We hope you enjoy your visit.


You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.


Join our community!


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
Turkey Stuffing; What's your preference?
Topic Started: Nov 19 2004, 06:14 PM (398 Views)
Heathertee
Member Avatar
Heather-Central Connecticut
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!
Offline Profile Quote Post Goto Top
 
mychrissy
Member Avatar
Chrissy
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.
Chrissy

Offline Profile Quote Post Goto Top
 
TexasShadow
Member Avatar
Jane
I use Pepperidge Farm Cornbread Stuffing mix....just 'cause Mom always made cornbread stuffing, so I like the taste.
Posted Image "A conclusion is the place where you got tired of thinking."
Offline Profile Quote Post Goto Top
 
Heathertee
Member Avatar
Heather-Central Connecticut
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.
Offline Profile Quote Post Goto Top
 
mychrissy
Member Avatar
Chrissy
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.

Chrissy

Offline Profile Quote Post Goto Top
 
cajun cook
cajun cook
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
Posted Image

Link to Instructional CD

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...bayphotohosting
Offline Profile Quote Post Goto Top
 
sylley2000
Member Avatar
Sylvia, Grand Bend ON
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
Offline Profile Quote Post Goto Top
 
mychrissy
Member Avatar
Chrissy
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.
Chrissy

Offline Profile Quote Post Goto Top
 
Heathertee
Member Avatar
Heather-Central Connecticut
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!
Offline Profile Quote Post Goto Top
 
cajun cook
cajun cook
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. :nono: Danny

I'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. :P
Posted Image

Link to Instructional CD

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...bayphotohosting
Offline Profile Quote Post Goto Top
 
Heathertee
Member Avatar
Heather-Central Connecticut
LOL...but I know you could do it, Danny.
I'd even help!
Offline Profile Quote Post Goto Top
 
august-alberta
Member Avatar
Colleen - Cold Lake Alberta
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
Posted Image
Offline Profile Quote Post Goto Top
 
Heathertee
Member Avatar
Heather-Central Connecticut
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.
Offline Profile Quote Post Goto Top
 
august-alberta
Member Avatar
Colleen - Cold Lake Alberta
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
Posted Image
Offline Profile Quote Post Goto Top
 
Heathertee
Member Avatar
Heather-Central Connecticut
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.
Offline Profile Quote Post Goto Top
 
ZetaBoards - Free Forum Hosting
Join the millions that use us for their forum communities. Create your own forum today.
Go to Next Page
« Previous Topic · Home · Next Topic »
Add Reply