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(PennLive)   Okay, we've covered mashed potatoes. Now, want to know how to make good stuffing this Thanksgiving? Try this recipe, or list your favorite ones to the right   (pennlive.com) divider line 135
    More: Survey, side dishes, Thanksgiving, casseroles, mashed potatoes  
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2705 clicks; posted to Main » on 24 Nov 2013 at 2:35 PM (20 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



135 Comments   (+0 »)
   
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2013-11-24 01:22:35 PM
Carrots should not be in stuffing! Blech.

Neither should croutons instead of bread, cornbread instead of white bread, any meat or fish, or fruit.

Thank you.

/not dressing
 
2013-11-24 01:59:04 PM
Here's my recipe:

1 gallon of stuffing
1 stomach

Directions: drink the stuffing.

Pair with a nice coca cola.
 
2013-11-24 02:37:52 PM
Smoked oysters.
 
2013-11-24 02:38:56 PM
I'm easy to please.

Apple cubes, bread cubes, walnuts, broth, salt, pepper, tarragon.

Bake it
 
2013-11-24 02:39:10 PM
Dafuq is the milk and eggs for? Stuffing is butter, bread, celery, sage, onions, and garlic, and maybe some chestnuts or sausage if you're feeling classy.
 
2013-11-24 02:39:41 PM

jaytkay: I'm easy to please.

Apple cubes, bread cubes, walnuts, broth, salt, pepper, tarragon.

Bake it


Oh, and cherries or cranberries. Something tart.
 
2013-11-24 02:40:01 PM
Christmas stuffing?

First you take Subby's mom....

/ oh. Is is not that sort of a thread?
 
2013-11-24 02:40:56 PM
The only seasoning is salt and pepper?
 
2013-11-24 02:41:12 PM

jaytkay: jaytkay: I'm easy to please.

Apple cubes, bread cubes, walnuts, broth, salt, pepper, tarragon.

Bake it

Oh, and cherries or cranberries. Something tart.


wtf? No. It's not a granola bar. It's stuffing.

I'm concerned about your priorities
 
2013-11-24 02:43:29 PM
No fruit in the stuffing, please.
 
2013-11-24 02:44:06 PM

Notabunny: The only seasoning is salt and pepper?


No sage? FAIL
 
2013-11-24 02:44:45 PM
My wife sometimes makes a killer Asian stuffing.
 
2013-11-24 02:44:56 PM
Just make the stuffing on the stove. The turkey cavity is a place for herbs, and you don't want to fill it if you want even cooking.
 
2013-11-24 02:47:00 PM
I dont get it. Do you stuff the bird after baking the stuffing? Or is this some kind of ersatz stuffing?
 
2013-11-24 02:47:58 PM
Why am I getting the impression that this stuff is to be served without visiting the inside of a bird being cooked?

If so, then it seems more like a savory bread pudding than stuffing.
 
2013-11-24 02:48:58 PM

Vector R: Dafuq is the milk and eggs for? Stuffing is butter, bread, celery, sage, onions, and garlic, and maybe some chestnuts or sausage oysters if you're feeling classy.



FTFY
 
2013-11-24 02:49:56 PM

megarian: Smoked oysters.


Those can be rather intense in their flavor and dominate your mouth when one is present. I prefer them quartered but it takes a while to cut up the little suckers.

Then again leaving them whole allows the squeamish to pick them out. Sorta like the argument for adding raw onions to salads only as whole rings.
 
2013-11-24 02:50:03 PM

Pointy Tail of Satan: I dont get it. Do you stuff the bird after baking the stuffing? Or is this some kind of ersatz stuffing?


Vlad_the_Inaner: Why am I getting the impression that this stuff is to be served without visiting the inside of a bird being cooked?

If so, then it seems more like a savory bread pudding than stuffing.


I think conventional wisdom nowadays is the stuffing the bird is a one way ticket to salmonella.
 
2013-11-24 02:50:52 PM

Vlad_the_Inaner: Why am I getting the impression that this stuff is to be served without visiting the inside of a bird being cooked?

If so, then it seems more like a savory bread pudding than stuffing.


Because part of the process of cooking a bird evenly has to do with not stuffing it full so that there is airflow and the inside can cook at a roughly equal rate to the exterior. By the time you get the stuffing inside to 165 you've got dry breast meat.
 
2013-11-24 02:51:37 PM
Cook's Country has a GREAT recipe, including the right kind of bread and sausage.  Uses turkey wings in the side dish.
Link requires login info: http://www.cookscountry.com/recipes/6298-homemade-stuffing-mix
 
2013-11-24 02:54:07 PM

megarian: jaytkay: jaytkay: I'm easy to please.

Apple cubes, bread cubes, walnuts, broth, salt, pepper, tarragon.

Bake it

Oh, and cherries or cranberries. Something tart.

wtf? No. It's not a granola bar. It's stuffing.

I'm concerned about your priorities


Priorities are wine, women, and song. Stuffing is way down the list.

/ And by stuffing, I mean food, preempting the obvious joke
 
2013-11-24 02:56:51 PM
Pork sausage, poultry seasoning and sage. Lots of sage. Onions and celery (a little).

And I don't stuff the bird. I don't want to get sick or over do the turkey to get it hot enough.
 
2013-11-24 02:56:52 PM

jaytkay: megarian: jaytkay: jaytkay: I'm easy to please.

Apple cubes, bread cubes, walnuts, broth, salt, pepper, tarragon.

Bake it

Oh, and cherries or cranberries. Something tart.

wtf? No. It's not a granola bar. It's stuffing.

I'm concerned about your priorities

Priorities are wine, women, and song. Stuffing is way down the list.

/ And by stuffing, I mean food, preempting the obvious joke


Alright then. Carry on.

Just keep your berries out of the stuffing.

/by stuffing I mean food
//by berries I also mean food
 
2013-11-24 02:57:29 PM

FrancoFile: Vector R: Dafuq is the milk and eggs for? Stuffing is butter, bread, celery, sage, onions, and garlic, and maybe some chestnuts or sausage oysters if you're feeling classy.


FTFY


See? This guy gets it.
 
2013-11-24 02:58:12 PM

jaytkay: jaytkay: I'm easy to please.

Apple cubes, bread cubes, walnuts, broth, salt, pepper, tarragon.

Bake it

Oh, and cherries or cranberries. Something tart.


Instead of apples/cherries/cranberries use dried apricots
 
2013-11-24 03:01:25 PM
2 Large pans buttermilk cornbread (dried)
1 stick unsalted butter
2 cups finely chopped onion
1 cup finely chopped garlic
1 Can Hormel white chicken chili
1 Can Hormel Chipotle Chicken 
5 large eggs, lightly beaten
2 teaspoons dried sage
Salt and pepper

Crumble the cornbread into small pieces, Melt 1 stick butter in a large skillet over medium heat. Add the onion and garlic and saute, stirring frequently, until soft and translucent, about 7 to 10 minutes. Add the onion and garlic to the cornbread, In a large mixing bowl, combine the chicken (chili and chipolte) cans, eggs, and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season to taste with kosher salt and pepper. Pour into a greased  casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes


Turkey:

Marinate Turkey in beer/butter mix overnight, drain, line cavity with bacon, stuff with above stuffing, in a preheated (325) degree oven bake for 4 to 5 hours (bird will be done when center of stuffing is at 165 degrees) while baking occasionally baste with some garlic butter. when done let stand for 30 minutes then scoop out stuffing and bacon, clean and dry bacon and fry till crisp, use bacon as topping to green salad, serve turkey and stuffing, eat until you pass out
 
2013-11-24 03:01:40 PM

megarian: FrancoFile: Vector R: Dafuq is the milk and eggs for? Stuffing is butter, bread, celery, sage, onions, and garlic, and maybe some chestnuts or sausage oysters if you're feeling classy.


FTFY

See? This guy gets it.


Although I prefer fresh over smoked.
 
2013-11-24 03:01:41 PM
If you prefer the moister style stuffing that has a bit more flavor from cooking inside the bird. Get rid of the milk in the article's recipe and use stock, preferably turkey but chicken stock works. It'll give more flavor and you can adjust the moisture to your heart's content. Hell, just shove it back inside the bird after resting and before serving if you want the traditional presentation. Nobody will know the difference except that it'll be safe to eat and the bird won't be dry.
 
2013-11-24 03:04:54 PM

Notabunny: The only seasoning is salt and pepper?


This. I don't care what's in it, it ain't stuffing unless it's got some sage or poultry seasoning mixed in.
 
2013-11-24 03:05:00 PM

FrancoFile: Vector R: Dafuq is the milk and eggs for? Stuffing is butter, bread, celery, sage, onions, and garlic, and maybe some chestnuts or sausage oysters if you're feeling classy.


FTFY


Speaking of which, anyone got a good recipe for oyster dressing (stuffing)?
 
2013-11-24 03:08:57 PM

Notabunny: The only seasoning is salt and pepper?


This. I don't care what's in it, it ain't stuffing unless it's got some sage or poultry seasoning mixed in.  And leave out the fruits and oysters and sausage and walnuts and chestnuts.  We all know that no one here at Fark is "classy".
 
2013-11-24 03:11:11 PM
Eh I usually use low sodium chicken stock, full sodium is wayyyyyy too farkin salty.
 
2013-11-24 03:12:07 PM

Gneisskate: FrancoFile: Vector R: Dafuq is the milk and eggs for? Stuffing is butter, bread, celery, sage, onions, and garlic, and maybe some chestnuts or sausage oysters if you're feeling classy.


FTFY

Speaking of which, anyone got a good recipe for oyster dressing (stuffing)?


I don't have my grandmother's recipe any more, but it's pretty straightforward.

1 quart of shucked oysters will give you enough to stuff a big bird and fill a casserole dish on the side.

Bread, broth, celery, onion, oysters, not too much sage, pepper. Make sure the broth is *hot* when you start mixing, so that you don't have a lump of cold dough in the center of the bird.

Don't mix all the broth in.  Prepare it at a decent moistness, stuff the bird, get that in the oven.  Use the extra broth on the pan that's going in on the side.
 
2013-11-24 03:12:58 PM

FrancoFile: megarian: FrancoFile: Vector R: Dafuq is the milk and eggs for? Stuffing is butter, bread, celery, sage, onions, and garlic, and maybe some chestnuts or sausage oysters if you're feeling classy.


FTFY

See? This guy gets it.

Although I prefer fresh over smoked.


Me too.

Makes the family squeamish, though. I don't get it.
 
2013-11-24 03:13:13 PM

Gneisskate: FrancoFile: Vector R: Dafuq is the milk and eggs for? Stuffing is butter, bread, celery, sage, onions, and garlic, and maybe some chestnuts or sausage oysters if you're feeling classy.


FTFY

Speaking of which, anyone got a good recipe for oyster dressing (stuffing)?


I haven't made 'em, but I tend to like Pioneer woman's stuff:
http://thepioneerwoman.com/cooking/2011/11/oyster-dressing/

This one also looked pretty tasty:
http://www.saveur.com/article/Recipes/Oyster-Stuffing-1000065850

Bonus: both include bacon!
 
2013-11-24 03:15:12 PM
I am a big fan of watching Sandra Lee, but her recipes are terrible.  So, here is something I created one day while watching her show with the sound turned off.

It is super easy, people are fooled by it since it tastes so great.

Ingredients --
Stove Top Stuffing (or any boxed stuffing, hell, the cheaper the better). (Use the standard versions not the ones with cranberry, or sage or any of that other crap.)
2 Andouille Sausage Links per box used
about 1 cup of chopped onions,
1/2 to 1 cup chopped celery.

Make the stuffing following the directions on the box.  Add in about 20% more water or fluid than it says.  If you dig salt, use chicken or beef broth instead of water.

At the same time, slice the casing on the sausages, dump it out so it is basically just ground sausage and begin to brown in a pan.  As soon as you get a little grease, add about half the onions and half the celery.  Brown over medium heat, don't scorch it.   If you like oysters, add these when the sausage is almost done.

When the sausage is done, mix into the boxed stuffing that you have already made.  Add in remaining onion and celery to your personal preference. Cover and keep on very low heat until ready to serve.  A few minutes is good to let the flavors steep in together.

I have to be sly about making this.  People believe this is a highly complex, homemade recipe.  I fooled my 70 year old Aunt for about 2 years with it, but then she finally figured it out.  She is the only one so far.
 
2013-11-24 03:18:21 PM
EDITORS Note;
I make this on the stove top since I typically fry my turkeys.  I have no idea what would happen if this was actually stuffed in a turkey.


dccc: I am a big fan of watching Sandra Lee, but her recipes are terrible.  So, here is something I created one day while watching her show with the sound turned off.

It is super easy, people are fooled by it since it tastes so great.

Ingredients --
Stove Top Stuffing (or any boxed stuffing, hell, the cheaper the better). (Use the standard versions not the ones with cranberry, or sage or any of that other crap.)
2 Andouille Sausage Links per box used
about 1 cup of chopped onions,
1/2 to 1 cup chopped celery.

Make the stuffing following the directions on the box.  Add in about 20% more water or fluid than it says.  If you dig salt, use chicken or beef broth instead of water.

At the same time, slice the casing on the sausages, dump it out so it is basically just ground sausage and begin to brown in a pan.  As soon as you get a little grease, add about half the onions and half the celery.  Brown over medium heat, don't scorch it.   If you like oysters, add these when the sausage is almost done.

When the sausage is done, mix into the boxed stuffing that you have already made.  Add in remaining onion and celery to your personal preference. Cover and keep on very low heat until ready to serve.  A few minutes is good to let the flavors steep in together.

I have to be sly about making this.  People believe this is a highly complex, homemade recipe.  I fooled my 70 year old Aunt for about 2 years with it, but then she finally figured it out.  She is the only one so far.

 
2013-11-24 03:20:31 PM

jaytkay: I'm easy to please.

Apple cubes, bread cubes, walnuts, broth, salt, pepper, tarragon.

Bake it


Screw you. I bet you're one of those sick perverts who puts walnuts in brownies and chocolate chip cookies.
 
2013-11-24 03:23:49 PM
use a duck
 
2013-11-24 03:24:35 PM
-- Onion powder
-- celery salt
-- poultry seasoning
-- chopped chestnuts
-- crumbled sausage
-- 1 bag seasoned croutons
-- 1 bag cornbread croutons
-- turkey broth
-- 2 eggs

Make it all moist but not soggy, Mixa mixa mixa.................. pour into baking dish. Dressing happens!
 
2013-11-24 03:27:08 PM
Oysters?  What?  We're doing Thanksgiving.  Not happy hour at the raw bar.
 
2013-11-24 03:28:11 PM
Stuffing? WTF is that?

Dressing is what you want. The best you have ever had was made by my grandmother, but only she knew what was in it and she passed away a few years ago.
 
2013-11-24 03:29:35 PM
Corn bread (I like to use the Jiffy blue box for stuffing) ---bake the night before, leave out so it gets "stale".    I usually add sage and thyme to the batter before baking.   Usually do 4 boxes.

Crumble cornbread.

Saute onion and celery in butter (2 sticks) until just barely softened.  Season with salt, pepper and sage.   Add to cornbread.  (1 full bunch celery, 2 large sweet onion)

Cook 1 package Jimmy Dean Sage Sausage.   Add (with drippings) to cornbread.    (If there are any good browned bits left in the pan, deglaze with chicken or turkey stock and add to cornbread)

Beat 1-2 eggs with salt, pepper, sage and thyme.   mix into cornbread.   Add chicken or turkey stock to moisten.

Cover, bake 30 minutes @350.  Uncover, bake 20-20 minutes until crispy.
 
2013-11-24 03:30:28 PM
upload.wikimedia.org

/oblig
 
2013-11-24 03:30:58 PM

Nogale: jaytkay: I'm easy to please.

Apple cubes, bread cubes, walnuts, broth, salt, pepper, tarragon.

Bake it

Screw you. I bet you're one of those sick perverts who puts walnuts in brownies and chocolate chip cookies.


Yikes. Skip the walnuts. I don't care. Better yet, post a recipe.
 
2013-11-24 03:36:06 PM
We always have a small side dish of oyster dressing for the few that likes it. Otherwise, traditional dressing rocks. Got to have some gravy on it though. Damn, I'm hungry now.
 
2013-11-24 03:39:09 PM

ZzeusS: Oysters?  What?  We're doing Thanksgiving.  Not happy hour at the raw bar.


I bet you're one of those fruit-in-the-stuffing perverts.
 
2013-11-24 03:43:02 PM

megarian: ZzeusS: Oysters?  What?  We're doing Thanksgiving.  Not happy hour at the raw bar.

I bet you're one of those fruit-in-the-stuffing perverts.


Nobody wants to come across a series of prunes in a nice loin of pork- Fran Lebowitz
 
2013-11-24 03:44:57 PM

peacheslatour: megarian: ZzeusS: Oysters?  What?  We're doing Thanksgiving.  Not happy hour at the raw bar.

I bet you're one of those fruit-in-the-stuffing perverts.

Nobody wants to come across a series of prunes in a nice loin of pork- Fran Lebowitz


Fran's never had my rolled stuffed pork loin with baby spinach, pine nuts, chopped dried apricots, and prosciutto.
 
2013-11-24 03:45:31 PM
half dried cornbread, crumbled, and half dried regular bread, cubed. Lots of chopped celery and onions, melted butter to hold it together, seasoned with salt and pepper and sage (or summer savory).
 
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