How do you make the best stuff dressing and what do you put in it?

Answer 1

This is a very old Scottish stuffing used for generations in my family. I have no exact measurements I just go by the smell and the feel of it. Old bread grated (about 1 large loaf per turkey)
Fried onions ( 6-7 fried until transparent)
Sausage meat ( remove casings-pork and beef or English Breakfast) about 8 or 9
Salt, pepper and sage.
Mix together and stuff turkey. Use the oil from frying onions to pour over turkey. Sounds almost too simple but everyone who has tried it just loves it. Good Luck!

Answer 2

I start with half a stick of butter, melted in a skillet. I add a cup of finely chipped onion, a cup of finely sliced celery, and a teaspoon of minced garlic. I saute this over medium heat until the onion is transparent and the celery is tender. Then I add a half cup of apple juice or cider, and a fourth cup of cooking sherry. Let this cook down over low heat, to blend the flavors, maybe 20-30 minutes. Meanwhile, in a 300 degree oven, lightly toast a small loaf of bread (not the crusty ends) that you have diced into half-inch cubes. Mix the bread cubes with the vegetables "soup," adding more cider or sherry as needed to moisten all bread well.

At this point, you can add canned oysters, chopped hazelnuts, diced giblets from your bird, or whatever other special flavor you want to add. I have used all of these, and even chopped apples, and chopped cranberries. Stuff the bird, or bake separately.

Some stuffings use raw eggs, but then you have to make sure to keep the bird really hot, or remove all stuffing and chill it right after serving. For that reason, I choose not to use raw eggs.

Answer 3

To make good old -fashion stuffing here is what you do go to the grocery store and buy self- rising corn meal mix not jiffy and buy some chicken livers and gizzards and turkey necks and always buy onions, celery, make the corn bread and set it aside to cool while your chicken livers and gizzards and turkey necks are cooking please cook them for all of the meat to come off the bone meaning the turkey necks. Chop the onion and celery and add it in with the meat. Mash up the corn bread and pour everything with the corn bread, mix in butter or margarine and put in a pan or baking dish and put in the oven until browned on top at 350 degree be sure to check it and make sure that it is done on the inside by inserting a toothpick if nothing comes off on the toothpick it is done. ENJOY!!! [e-mail]

Answer 4

Check out Cook's Illustrated/America's Test Kitchen, they're like an university of "pro"fessors/scientists/cooks. They test and retest every possible technique, ingredients, and give you the results, good, bad and ugly. I own CIA school book, Thomas Keller The French Laundry, Le Cordon Bleu, I have over 30 cookbooks, but I mostly turn to them for advice.

Answer 5

Stuffing refers to the food being cooked inside the cavity of the bird (Stuffed inside the bird). Dressing is made on the stove in a pan and dresses the plate (hense the name dressing). People who don't like the juice from the bird usually prepare the dish on the stove but I perfer mine in the bird. Damn now I can hardly wait for thanksgiving......OHHHHH Stuffing !!!!!!!!!!!!!!

Answer 6

1lb of breakfast sausage
1 cup of celery
1 cup of onions
2 cups mashed potatoes
1 cup or more bread crumbs
1 egg
salt and pepper

Cook and mash the potatoes and add rest of ingredients. If you think you need more bread crumbs add them. Mix well. I don't stuff the bird anymore. Bake for 30 minutes or until browned.