CI's cornbread stuffing with sausage is my favorite. I could eat it cold (and have the day after thanksgiving
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| Best "stovetop" stuffing, no limits? http://www.cookaholics.org/viewtopic.php?f=13&t=2226 |
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| Author: | Paul Kierstead [ Fri Apr 27, 2012 1:12 pm ] |
| Post subject: | Best "stovetop" stuffing, no limits? |
I want to make some stuffing (or dressing where I came from), no bird involved. Stovetop or oven. What is the best recipe you've ever made without regard to effort (I don't care if it is "worth it")? I've really only tried one recipe from ATK family cookbook which is actually very good, but I feel could be better (just not sure how). |
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| Author: | jim262 [ Fri Apr 27, 2012 2:01 pm ] |
| Post subject: | Re: Best "stovetop" stuffing, no limits? |
Your biggest bang will come from homemade bread that is cubed and oven dried shortly before assembly of the dressing. Homemade stock will provide your next biggest improvement and I always like to use copious amounts of vegetables in my mirepoix. Fruits and Nuts usually find there way into my stuffing. Apples and pears are my favorites, though grapes and raisins work too. I seldom seek out chestnuts and usually use walnuts, pecans, or pine nuts. Sausage isn’t bad either. I don’t usually use a recipe but to a large loaf of bread that will fill a 13 x 9 pan I add about 4 cups of veggies, a stick [113 gr] of butter, half pound of sausage, a cup of nuts, a couple of fruits. Have 4 cups of stock standing by but you may not need it all. A half cup of chopped fresh herbs makes sense and sage and parsley are traditional and suitable. I have been known to crack and egg into mix, but not always. Salt and pepper of course. |
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| Author: | Da Bull Man [ Fri Apr 27, 2012 3:49 pm ] |
| Post subject: | Re: Best "stovetop" stuffing, no limits? |
Like most folks on the Southern tip of the Country, I lean strongly towards a cornbread dressing, I do use some white bread and use Panera bread's french baguette for the bread portion. Good texture. Dressing / stuffing like (some) chili tends to be regional. |
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| Author: | Amy [ Fri Apr 27, 2012 3:59 pm ] |
| Post subject: | Re: Best "stovetop" stuffing, no limits? |
Paul, I never make my stuffing in the bird, but I do bake it. I start with a boule (which I make), cube and dry the bread in the oven. I then sauté some breakfast sausage, onion and celery. I macerate some dried cherries in brandy, then chop. I frequently will also use chopped chestnuts, which I roast myself, although I've used jarred before. I mix all of this together with a far amount of chicken or turkey stock, and some cream. (The cream really adds to the final product.) Finally I season with S&P, minced sage (although thyme would work well too) and bake. Always a favorite in our house. Amy |
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| Author: | phoenix [ Fri Apr 27, 2012 11:32 pm ] |
| Post subject: | Re: Best "stovetop" stuffing, no limits? |
CI's cornbread stuffing with sausage is my favorite. I could eat it cold (and have the day after thanksgiving )
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| Author: | easy bake [ Sat Apr 28, 2012 7:05 pm ] |
| Post subject: | Re: Best "stovetop" stuffing, no limits? |
we have become fans of stuffing using sweet Italian sausage, and plenty of fennel (dried). I think the choice of bread is also key. We like to toast a good quality several day old baguette. Not too much butter, I used to use a Ton, now it is cut down to a few tablespoons. Lots of celery, added at various times so some of it retains some substance. Eb Ps I agree on the regional ness. Eggs or seafood in stuffing, ewww. No cornbread products. |
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| Author: | fitzie [ Sun Apr 29, 2012 6:44 am ] |
| Post subject: | Re: Best "stovetop" stuffing, no limits? |
Amy, your stuffing sounds delicious. Next time you make it, could you please send some my way? fitzie |
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| Author: | marygott [ Sun Apr 29, 2012 2:30 pm ] |
| Post subject: | Re: Best "stovetop" stuffing, no limits? |
I use James Beard's recipe from American Cookery (I think it is his mother's recipe). It has lots for variations, I use the bread and homemade sausage one. The sausage is kind of like a breakfast sausage. A big bunch of butter too and I think fresh tarragon (have been invited out the past few Thanksgivings and it is fuzzy). I think the bread is key. I am lucky to be able to buy good bread. I like to leave the crust on so it doesn't get too mushy. I hate wet bread stuffing. This uses fresh bread crumbs rather than cubes. Mary |
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| Author: | BeckyH [ Sun Apr 29, 2012 4:35 pm ] |
| Post subject: | Re: Best "stovetop" stuffing, no limits? |
Crikey, now I am going to have to make some dressing to go with my pork chop for dinner. I had already planned on apples and onions, and I have a stale baguette, so it's off to the kitchen! |
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