Which of these ingredients are essential in your Thanksgiving stuffing?

14 Comments

  • darnyae - 10 years ago

    I make cornbread dressing. I use the turkey neck, heart/gizzard also. I boil them in chicken stock with onion and celery. After the meats have boiled through, i cut up onion, green pepper, celery. i then take the veggied and meats(i also add mild sausage to the pan) sauté with butter in a frying pan. when veggies become tender, i mix with cornbread that i just freshly baked alongside poultry seasoning, salt and pepper. I moisten the mixture with the gizzard broth and stuff the bird. Simply Delicious

  • Susan from Seattle - 13 years ago

    Onions, fennel and lots of celery are key to our dressing.

  • Karen Appeldoorn - 13 years ago

    We make our own "stuffing bread" fashioned after seasoned white bread of the same name made by a local bakery. We let it get stale (2 days) and then the night before we do the onions, celery, sage, poultry seasoning all sauteed in butter, then adding the cubed stuffing bread, mixing it well and putting it in the frig (we often leave the crusts on the bread). The morning of Thanksgiving we bring the mixture to room temperature and add just enough warm turkey or chicken stock/broth until the bread cubes are only slightly moistened as the turkey will give off moisture while it roasts. We then stuff the turkey (hence the term "stuffing"). The extra "stuffing" is mixed with more broth until moist and then placed into a buttered casserole, sprayed on top with a spray oil, and baked separately.

  • Emily - 13 years ago

    Traditional ingredients! Celery, onions, sage, parsley, white & wheat bread, and chicken broth. YUUUUUUUMMMMM.

  • Susan Copeland - 13 years ago

    Lots of celery, lots of onion, lots of carrots, and (here is the super special ingredient) sliced water chestnuts. Add lots of butter and all the regular spices, and MMMMMMMMMMMMMMM!!! Heaven!

  • KJ - 13 years ago

    We always put orange juice and cranberries in our stuffing. Also it's best texture-wise when we let various loaves of bread go stale rather than buying a stuffing mix.

  • TJGeorgia - 13 years ago

    CORNBREAD...onion, pepperidge farm herb stuffing mix, chicken broth and/or "drippings" that cooked off/out of your turkey, many eggs, and canned milk. Mix with your hands and cook in oven 350 degrees until cooked in the middle and golden brown on the outside and top. SPOON to serve NOT CUT... it's MOIST! THIS is Southern Cornbread DRESSING!

  • Jocelyn - 13 years ago

    celery, onion, mushrooms, & sometimes cranberries to herbed stale bread.

  • Brenda - 13 years ago

    Lots of celery, some onion, a little garlic, salt, pepper, and sage. Lots of broth to keep it from getting dry.

  • Glynis - 13 years ago

    My mom always made a traditional type stuffing. We usually used a tasty combination of wheat, white & french bread. My mom usually made her own breadcrumbs from bread we bought at the bakery. We used lots of onions, celery, seasoning. We never put apples, nuts, seafood, etc. in our stuffing. Once in awhile we'd make a separate batch of cornbread stuffing, but that was as exotic as we got. I still prefer traditional stuffing.

  • Patricia Decatrel - 13 years ago

    Pepperidge Farm Herb Seasoned Stuffing (Select Herbs & Spics Blended with White and Wheat Bread)
    I like the toasted bread crumbs better than cubed, but both are good. I vary what I add. My favorite is celery, a little bit of onion, and butter added to the PF Mix. Sometimes I add Walnuts.

    This year I will be making PF Stuffing with low fat, no salt chicken stock instead of butter. Also skipping the walnuts because of family allergies. I like it stuffed into the bird right before cooking -- never the night before (food safety). This year I am making it as dressing because of various family preferences.

    I wish I had my grandmother's recipe, her's was made with one day old white bread that she let dry in a paper bag. If we only knew what she put in for spice. The only thing I know for sure was it included onion. Happy Thanksgiving.

  • allyson - 13 years ago

    Crispy celery, parsley, and chopped onions are addition musts!

  • tom - 13 years ago

    How about ALL OF THE ABOVE

  • Nanette - 13 years ago

    Oyster dressing is a New Orleans tradition. Last year, I decided to make crawfish dressing in the same manner due to my Thanksgiving budget quickly shrinking for a dinner for 8 ppl. This year, I will be making crawfish dressing because oysters are 2x as expensive than last year because of the bp sp'oil.

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