World's best stuffing / dressing

[Alacrity59]

Ok. . . now that you are finally down to turkey soup, tell me about the best stuffing or dressing you had this fine Thanksgiving day past. How is it done in your neck of the woods. Christmas day and New Years day are coming and perhaps these are the days we Canadian people tend to get together with our families.

So . . . what went well . . . and did you snag a recipe you can share with us?


Definitions:

Dressing - cooked outside the bird
Stuffing - cooked inside the bird.


What do we like about each?

Dressing - crunchy layer that is on top
Stuffing - moist . . . sage . . . butter?


Tricks to the trade?

Mix a bit of mashed potato in to keep things moist.
Butter. . . yes use butter


Ok . . . please share

Mike

 

[dmm26]

I have to say I love stovetop dressing with butter! Stuffing seems to get too soggy!

Other than that I like my mums homemade chestnut dressing. Sourdough bread sage, parsley,finely chopped chestnuts, butter! It's sooo good! Didn't have it this year but last year it was great!

 

[DavyRay]

I hope you don't mind a hijack. I perfected my turkey broth this year, and want to share. Great turkey broth is made from a turkey carcass which has some meat left on it.

1. Remove the best turkey meat, but leave the gristly bits and fatty bits.
2. Break up the turkey carcass so it fits in a large sauce pan.
3. Cover the turkey carcass with cold water.
4. Bring to a boil.
5. Reduce heat to a simmer (no boiling). Maintain for 12 hours.
6. Refrigerate the broth.

The result will be a thick, gelatinous broth. It contains lots of protein. Use it to make soup or gravy. It should be as good as home-made chicken soup for killing a cold.

Enjoy.

 

[BobS]

My wife and I both grew up with stuffing in the bird and that is the way we do it, but we generally have some left over and have to cook it in the oven and that is okay too.

We make a classic sage, bread, dressing, but she adds a pound of pork, breakfast sausage that puts it over the top.

 

[dklaiman]

I've been using this recipe for the past few years. It's great. A lot of prep work, but the flavor is outstanding--I think it's the rosemary, but I'm not sure.

http://www.cooking.com/Recipes-and-More/recipes/-recipe-8140.aspx

I just use regular products, not the organic ones sugested. I don't know if it makes a difference. Also, I just use store bought/pre-packaged bread crumbs.

For some reason, the link isn't working. Here's the recipe:

Yield: Serves: 8 to 10

RECIPE INGREDIENTS 4 tablespoon Wild Oats Organic Unsalted Butter
3 cloves garlic, minced
1 medium organic onion, chopped
1 organic Granny Smith apple, peeled, cored and chopped
3 cup organic celery, finely chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1/2 cup white wine
1 pound bulk chicken apple sausage
8 cup day old bread, preferably sourdough, baguette, or a mixture of corn bread, wheat and white
1 1/2 cup organic chicken broth

DIRECTIONS Preheat oven to 400 degrees F. Heat butter in large skillet over medium heat.
Add garlic, onion, apples, celery, and rosemary, thyme, sage, salt and pepper. Cook for about 5 minutes, until the onion is tender and translucent. Add wine, and cook for 2 minutes longer.
Place in a large bowl. In the same skillet, brown sausage over medium heat. Add to vegetables.
Combine with bread cubes, pour chicken broth over the mixture, and mix well. Add salt and pepper to taste.
Spoon stuffing into a 3 quart baking dish, cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes of baking for a crispy top.

 

[Alacrity59]

Oh bump . . . bump already. . . .


I think you guys are holding back. . . Come on fess up . . . I need your secrets.

 

[BladeDE40]

I love Stovetop stuffing...my wifes family is Filipino and the make a stuffing with rice and Chinese sausage which is also good.

 

[Ronan the BARBERian]

I hope you don't mind a hijack. I perfected my turkey broth this year, and want to share. Great turkey broth is made from a turkey carcass which has some meat left on it.

1. Remove the best turkey meat, but leave the gristly bits and fatty bits.
2. Break up the turkey carcass so it fits in a large sauce pan.
3. Cover the turkey carcass with cold water.
4. Bring to a boil.
5. Reduce heat to a simmer (no boiling). Maintain for 12 hours.
6. Refrigerate the broth.

The result will be a thick, gelatinous broth. It contains lots of protein. Use it to make soup or gravy. It should be as good as home-made chicken soup for killing a cold.

Enjoy.

Roast the carcass in the oven before putting into the sausepan, this will intensify the flavour and make it even better