The great stuffing debate

  1. Okay... which is it?...:

    Moist or dry?

    Cornbread or white bread?

    Mix ins: Oysters, chestnuts, sausage, mushrooms, apples, cranberries, walnuts, etc???
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  2. 41 Comments

  3. by   sirI
    Quote from mercyteapot
    Okay... which is it?...:

    Moist or dry?

    Cornbread or white bread?

    Mix ins: Oysters, chestnuts, sausage, mushrooms, apples, cranberries, walnuts, etc???
    Yes, moist.

    Yes, cornbread

    No to oysters, chestnuts, sausage, mushrooms, apples, cranberries and walnuts. Why? Because I don't stuff the turkey. I make my own cornbread dressing on the side and it is moist with giblet gravy.
  4. by   mercyteapot
    I don't stuff the turkey either, siri. I make my stuffing in the crockpot, actually, and it is very moist, just the way I like it. I use white bread, though, with plenty of sage.
  5. by   sirI
    Quote from mercyteapot
    I don't stuff the turkey either, siri. I make my stuffing in the crockpot, actually, and it is very moist, just the way I like it. I use white bread, though, with plenty of sage.
    I first make a couple pones of cornbread. Then, boil a hen and flavour her with all kinds of seasonings. I use the hen later to make chicken salad or sometime will take part of the dressing and place some of the hen in it on one end for those who don't want turkey, just chicken and dressing. Then take the broth from boiling the hen and add to the cornbread, add more seasonings especially lots of sage and a few other things. Wonderful dressing.

    My dressing is moist anyway, but, the giblet gravy makes it even more so.

    I never learned to stuff a turkey. How do you bake your turkey, mercy??? There's only 5 million ways.
    Last edit by sirI on Nov 13, '05
  6. by   UM Review RN
    Quote from mercyteapot
    Okay... which is it?...:

    Moist or dry?

    Cornbread or white bread?

    Mix ins: Oysters, chestnuts, sausage, mushrooms, apples, cranberries, walnuts, etc???
    Moist, in the bird, white bread, Italian sausage, chestnuts and apples. Oh, and lotsa sage. I use the giblet broth to moisten the stuffing.
  7. by   sirI
    Quote from Angie O'Plasty, RN
    Moist, in the bird, white bread, Italian sausage, chestnuts and apples. Oh, and lotsa sage. I use the giblet broth to moisten the stuffing.
    I want to know the recipe for that kind of stuffing/dressing. Sounds interesting.
  8. by   truern
    White bread AND cornbread....with lots of sauteed onions and celery and sage....and moist with chicken broth and gravy

    Ohhhh, I can hardly wait
  9. by   SmilingBluEyes
    I make it both ways....

    in bird, well-cooked and moist

    and out of bird, fluffy and still somewhat moist. My family wants both. I use lots of sage, onions, celery, walnuts, giblets, spices and homemade chicken broth, to flavor it up.
    Last edit by SmilingBluEyes on Nov 13, '05
  10. by   mercyteapot
    Quote from siri
    I first make a couple pones of cornbread. Then, boil a hen and flavour her with all kinds of seasonings. I use the hen later to make chicken salad or sometime will take part of the dressing and place some of the hen in it on one end for those who don't want turkey, just chicken and dressing. Then take the broth from boiling the hen and add to the cornbread, add more seasonings especially lots of sage and a few other things. Wonderful dressing.

    My dressing is moist anyway, but, the giblet gravy makes it even more so.

    I never learned to stuff a turkey. How do you bake your turkey, mercy??? There's only 5 million ways.
    I have tried a number of different ways- the roasting bag (works great for a nice juicy bird, but no color to the skin at all), the upside down so that fat runs to the breast method (again, problematic b/c the breast skin doesn't brown), basting with butter and foil tent method, and the one I've used the last couple years- salt brine and then just cook the turkey in the oven, sans any other special preps. It seems to be the way we like it best. One year, we even deboned the turkey before roasting- save loads of time and yields a juicy product, but way too much work, IMHO.
  11. by   dianah
    My mom always made it with white bread, onions, celery, sage, s & p, mushrooms. I like it moist.

    I've never cooked a turkey; always make dressing (gasp!! horrors!) from a box, when I want it. Being mostly vegetarian (heh - I'll eat turkey when someone else makes it, heh!), I don't eat it much. Or, shall I say, I don't cook it (that's more accurate).

    I did get an interesting recipe online for a walnut loaf, that the poster stated she made without fail for every T'giving (family missed it when she didn't make it). Maybe I'll try that. I know, it isn't traditional, therefore probably not very attractive to most of youse!
  12. by   sirI
    Quote from mercyteapot
    I have tried a number of different ways- the roasting bag (works great for a nice juicy bird, but no color to the skin at all), the upside down so that fat runs to the breast method (again, problematic b/c the breast skin doesn't brown), basting with butter and foil tent method, and the one I've used the last couple years- salt brine and then just cook the turkey in the oven, sans any other special preps. It seems to be the way we like it best. One year, we even deboned the turkey before roasting- save loads of time and yields a juicy product, but way too much work, IMHO.
    I've done the browning bag, too. It is by far the easiest, but, you are right....not brown enough.

    My dh uses cheesecloth. Now, that takes practice to get just right. And, uses a variety of spices and such in the butter and oils he uses to baste.
  13. by   Jessy_RN
    These sound yummy!

    I do my own with red bliss potatoes, carrots, ground beef, mint leafs, cilantro, whole pepper, and curry powder.
  14. by   truern
    Isn't anybody else having FRIED turkey?? Pop that baby in a huge pot full of peanut oil out in the yard, and get a crispy MOIST bird that can't be beat

    What else can't you live without on Thanksgiving?? My family loves sweet potato souffle with praline topping...yum yum.

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