How do you do stuffing?
 

In the spirit of Thanksgiving, let's skip past the turkey and talk about what everyone loves most - stuffing/dressing.

How do you do it?

I'll admit, until I started dating my wife, my entire experience with stuffing/dressing was Stove Top. I didn't mind, but now I know better. And for the last decade plus, I make mine homemade. Sometimes I use the pre-cubed (un-seasoned) bread, but mostly I'll make my own.

Mine is pretty basic. It's what Mrs. FMB's dad made, and what we like. I've made a few modifications, and I think mine's better, but it's still very basic.

I prefer to start by drying out the bread in the oven. Add some diced onion, celery, mushrooms, and minced garlic sauteed in butter, and toss with the bread. I'll season pretty aggressively with rosemary, thyme, sage, salt, and pepper. Then it all gets moistened with stock - I really try for homemade turkey stock, but sometimes I just use from the store. Bake it all up under foil, and then take the foil off and let the top get crispy.

first, i consult with Xvideos.

LMAO LMAO

Not exactly what I was going for...

Mine is similar except we trade apples for the mushrooms.

My stuffing in the turkey is reserved for sandwiches, no one is allowed to touch that.

damnit wrong thread...

I usually start by deciding not to do it.

I have a pretty decent dressing; my dad's recipe. he calls it 'sage dressing'; really just a box of bread crumbs, melted butter, sage, rosemary etc. really simple. usually turns out really good.

When it comes to the holidays, I go with a modified Portuguese style, and use a few variations, depending on my mood and the guest list:

bread (or a Pepperidge farms bag mix, if time is an issue)
chourico
peppers
onions
celery
parsley
salt
pepper
garlic
stock

Options as additives or replacements
mushrooms (if the mood strikes)
olives (if the mood strikes)
ground beef (if it's dressing) or not (if it's stuffing)
eggs (sometimes, depending on how things set up without them)
Milk (replacement or augmentation of stock)


Some add paprika along with the chourico, but I don't do that

bread cubes

rice is not real stuffing.

I sautee a mince of onions, celery and mushrooms....well seasoned and mix into bread cubes.

Of course stale bread works probably the best but there are certain brands of bread cubes and certain kinds of bread cubes or croutons that work fine.

I find the best cubes are the smallest, hardest cubes.

I dont want mush, I want cubes when its done. SO you can tell the good stuffing cubes by squeezing the bag a litle to see which has the smallest , hardest, densest cubes that do not crumble and theres no powdery bullshit in the bag

Or make your own cubes with stale bread like some rye and sourdough.

I mix the sautee into the cubes with some melted butter and chicken stock.

I always make enough to stuff the bird and also do a 9x13 pan full.

The bird stuffing often gets too moist, and you can get it perfect in the 9x13.

I find a mixture of bird stuffing with the 9x13 is the perfect mix....as i like to get the 9x13 pan crispy on top and it works perfectly over the moist bird stuffing.

One key is that I like meat in my stuffing/ dressing. I will usually buy a smoked turkey leg or some andouille sausage and make sure that little bits of meat are mixed in thouroughly with the sauteed mushrooms and onions.

SOmetimes I will mix gravy in before baking the 9x13 also...


I'm pretty much the king of stuffing

Ask your wife. j/k.

I love cornbread stuffing with little chunks of spicy sausage and dried cranberries. Celery, onions and garlic are added in there too. My mom makes it so I am sure there is other stuff in it too.

I go to someone else's house for Thanksgiving. Would love an invite from Pawnmower.

you dont happen to live in the middle of bum **** egypt on the north sonoma coast perchance?

anyone is invited!!!

would love to have a chiefs planet fest for left coasters

Years ago, my mother used to make the stuffing after the turkey in the same roasting pan with all those drippings.

She added celery and onions and whatever seasoning.

Fantastic!

I don't know all the details, but we use Mendolia Italian sausage and provolone cheese. I smoked a couple whole chickens yesterday and used the carcasses to make the stock.

That's my gravy, but now I want to do that.