Does your Thanksgiving family tradition include dressing or stuffing?
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Dressing or Stuffing?
- Thread starter TN Song Dog
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dralarms
Well-Known Member
We do dressing, and also a stove top stuffing. I don't want it cooked inside my bird.
chestnut dressing or cornbread dressing. depends on which family member makes it
Wobblyshot1
Well-Known Member
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- Oct 13, 2010
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Cornbread dressing with plenty of sage...what I grew up on.
Southpaw
Well-Known Member
Wobblyshot1":14dwh7nf said:
Amen, it doesn't get any better! Pass the giblet gravy please.
Cornbread dressing. Usually a few variations one with oysters one with shrimp and one plain.
Why isn't dressing a normal side dish? Why only Thanksgiving?
Why isn't dressing a normal side dish? Why only Thanksgiving?
DaveB
Well-Known Member
Stuffing. I find it to be good only on day 1. Afterwards it goes downhill in flavor and I generally toss it if any is left.
I brine my bird. It is always totally defrosted.
Brown sugar. kosher salt. onions & garlic chopped into near mush. Skin rubbed with oil, sometimes ground pepper &a few other things. Butter under the skin. 45 minutes later rubbed with oil again. Been using canola with good success. Want to try avocado oil but need to experiment first.
45 minutes at 400 uncovered. then covered and I mean covered tight. Baked one hour at 350 for every 3 pounds of bird is ballpark. My old oven thermostat was unstable but new oven is crackerjack right every time. I use my butcher string to tie the bird up and make a handle plus I have a ten year old wire thing that serves as a perfect way to remove the bird from the pan. I check temps like a good boy but i managed to break my thermometer last Christmas and haven't bought a new one yet.
I take a Rapala 7" filet knife and give it 4 Workx belts of sharp. I generally just show it to the bird and it falls apart. Really makes for some nice cutting work.
From a few years ago:
I brine my bird. It is always totally defrosted.
Brown sugar. kosher salt. onions & garlic chopped into near mush. Skin rubbed with oil, sometimes ground pepper &a few other things. Butter under the skin. 45 minutes later rubbed with oil again. Been using canola with good success. Want to try avocado oil but need to experiment first.
45 minutes at 400 uncovered. then covered and I mean covered tight. Baked one hour at 350 for every 3 pounds of bird is ballpark. My old oven thermostat was unstable but new oven is crackerjack right every time. I use my butcher string to tie the bird up and make a handle plus I have a ten year old wire thing that serves as a perfect way to remove the bird from the pan. I check temps like a good boy but i managed to break my thermometer last Christmas and haven't bought a new one yet.
I take a Rapala 7" filet knife and give it 4 Workx belts of sharp. I generally just show it to the bird and it falls apart. Really makes for some nice cutting work.
From a few years ago:
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Normally dressing with fresh oysters. When i was very young grandma made 2 dressings and often some was stuffing too. Well they were not really 2. Both were the same oyster/giblet mix. She just told everyone that one had oysters and the other didnt. I prefer dressing because i like the crispier top and you dont get much of that when its cooked in the bird.
BTW try leftover dressing or stuffing as a hush puppy or fritter. Crazy good with a little tiny shrimp added.
BTW try leftover dressing or stuffing as a hush puppy or fritter. Crazy good with a little tiny shrimp added.
dralarms
Well-Known Member
BamaProud":v0zdgntk said:
My wife makes extra, we cut it up and vacuum seal and freeze it. I just finished off Easter's dressing last week. :super: :super:
