Would you serve "stove top stuffing"?
A friend was telling me that they were served that for Thanksgiving dinner. Unless it was immediate family I would not serve a "packaged" item such as that. I actually never make instant potatoes, packaged stuffing, etc.
When you have a party do you prepare your own food? If I have a large crowd I will perhaps get an item or two from someplace. There is a caterer who make wonderful mini crabcakes, etc., so I might supplement what I make. Normally I feel that entertaining means making the food.
What do you do? Just curious, and these boards are slow
For company and especially for holiday gatherings-NEVER!! I don't use stovetop stuffing at all. For the 2 of us, I use the Pepperidge Farm Stuffing (blue bag) and add my own seasonings, onions, apple etc. to the mix.
I don't use the packaged stuffing mix or instant mashed potatoes, so no, I would not serve them to company.
But, I have served good quality catered or deli-prepared items to guests many times, along with my own made-from-scratch items. And, would do it again.
I don't serve packaged foods to dinner or party guests. I have never catered even in part. Everything is made from scratch.
Btw, I use Stove Top for Dh and I though I might doctor it (semi-homemade) when using in stuffed peppers with raisins, cheese, sausage and egg for example. It's a handy product when I'm cooking for the two of us. That being said, I'd never comment if a hostess served it. I agree that what's important is being with friends.This message has been edited. Last edited by: Froo Froo,
I've never bought a box of that nor a box of Instant mashed potatoes although I was tempted once because there was an oven fried chicken that was coated in it.
I'm a from scratch cook and even my dressing starts with bread -- not stuffing mix.
But a lot of people do and if that's how they cook, that is what they would serve to guests -- they wouldn't think anything is wrong with it.
As a guest, would I say anything -- no.
The most important thing about being company is the company -- the food is secondary.
View my blog:
Oh, I totally agree Linderhof, I would never say anything!!! Some people make those things regularly. I just thought that it was interesting.
A couple of years ago I was in charge of a church activity that involved small groups having dinner in hosts' homes. I was equally surprised when one of the hosts asked me if I thought that everyone would be using paper plates!
It would never cross my mind to serve guests (unless it was a picnic) from paper plates. I might add that I am not the least bit snobbish, but it still was not expected.
I agree with Martha,
"The most important thing about being (or having) company is the company -- the food is secondary."
The prepared, boxed, dried stuffing is just such a costly rip-off too. Seasoned and fat saturated dried bread cubes, in a small box?
Mashed potatoes are easy and usually cheaper from scratch too. But I used to keep some instant around to add to soups/stews for a bit more thickening if needed. Now I just use a bit of rice or pasta, for a absorbing excess liquid.
I took stove top with us camping for Thanksgiving 1995.This message has been edited. Last edited by: KeepYouInStitches,
Does this hat make my butt look big?
We don't purchase packaged foods at all. So no, we wouldn't serve it to guests.
Fun thread, Grapefruit, and you're right that things have been slow so thanks for adding a new thread!
I do a bit of both here, actually. Most totally from scratch and others that start from a pre-packaged basis and turn into my own by adding ingredients and spices. Although nearly everything is better from scratch, including mashed potatoes, there is something to be said for jump-starting the process when time is limited!
For example, my niece recently visited and her only request for the entire time? ~ my special Pork Roast which is her absolute favorite ~ but she was shocked to discover that I was making so-called "instant" mashed potatoes from a package! She turned up her nose and said "we'll see..." But she agreed after tasting them that they were great ~ you start with the basics, add butter, a little salt and sour cream. I know, being from the "potato" state, this could be considered sacrilege BUT, of course, the only brand name I would trust to pull it off is "Idahoan" by Ore-Ida .... try it!
Another "pre-packaged" item I use is Prego spaghetti sauce although I used to grow my own tomatoes and herbs ~ just too much work now days for my taste so I take shortcuts: Start with Prego with Mushrooms, add two envelopes of McCormick's spaghetti seasonings (gasp, another pre-packaged! ), red wine, fresh sliced mushrooms and some Italian seasonings... delicious!
As for turkey stuffing? Out of my league here as DH is the turkey master in this house. He starts with a quality "box" of bread and then does his own thing with it; last year we had a 22 pound turkey so shared the "left-overs" with others. At least 3 asked for "his" stuffing recipe!!!
So maybe it doesn't matter if you use some pre-packaged ingredients as long as you add ingredients to put your own spin on things!
This thread is cracking me up, because, YES, I USED STOVE TOP STUFFING THIS THANKSGIVING!!!
I admit it.
Most everything I make from scratch. I made homemade rolls, a fresh, unfrozen turkey, homemade cranberry sauce, real mashed potatoes, home made pies. But this year I used stove top. I added in some fresh chopped onion and celery, and I baked it a bit to crisp up the top, so I put a bit of a spin on it, but it definitely was a shortcut.
Thing is, when my guests (30 of them) were dishing up I kept hearing, "oh, good, stove top dressing", and "I'm so glad no one brought Grandma's old dry dressing this year.", and "stove top is my favorite!"
So I'm not sure about next year. My guests were thrilled this year and that is hard to beat. Stove top might end up to be my one Thanksgiving shortcut I keep on using.
(And I have to say that I like stove top better than than most homemade dressings too.)This message has been edited. Last edited by: cocok,
My Dad used always to make the stuffing the night before Thanksgiving and he did start with bread as I have too. Actually I like to do that, for instance with fish which I lay atop of to bake (fish on bread stuffing, I mean)
Another childhood memory. Although we attended the E pis co palian church we never ate meat on Friday (my Dad was Catholic but non practicing) anyway that included the Friday after Thanksgiving. Can you imagine a family full of kids, not much money and we did that? (We did eat the rest of the turkey but after it was already two days old!)
For many families a deli-procured turkey, Stovetop stuffing, instant mashed potatoes, bottled gravy, green bean casserole, deli coleslaw, canned cranberry sauce, Pilsbury Crescent rolls and Mrs. Smith's frozen pumpkin pies with Cool Whip is Thanksgiving dinner.
Unfortunately, I married that family!
I'm an everything from scratch cook and baker.
So unless I want to hostess every holiday dinner I have to take my turn eating theirs.
Last Christmas I prepared Beef Bourguignon for DH's family noontime celebration. At the end of the afternoon DH's Sis-in-law thanked us for the Christmas "lunch!" (You had to be there to hear it in her voice.) I said, "well no it was Christmas dinner, we just ate it at noon." She was being snide and it was a slam to my meal as she had been hoping for the big 'ole seven-course, slave-all-week roasted-meat-with-all-the-trimmings, I'm-worn out-by-the-tine-the-guests-arrive kind of menu! She doesn't know how to cook and they don't eat well at their house, but she can sure enjoy everyone else's hard work. The problem with these type of folks is that they can't taste the difference or recognize the effort expended, thus they don't appreciate a good thing when they are served.
Last Christmas was THE LAST on the actual day of the holiday dinner with DH's family for us!
I now reserve THE holiday for just our children.
Generally, I prepare my own food, but I remember a few years ago, I went to a local gourmet market to pick up a fresh turkey to roast for a dinner party that night. As I walked in, they were taking out these beautifully roasted turkeys from the oven to use in their deli area. I stepped right up and bought one. While I was at it, I bought some mashed potatoes and cranberry compote. All I had to do for dinner was steam some vegetables and warm the rolls. It was the easiest dinner party I ever hosted.
Exactly. Stove Top Stuffing for them. I dress it up with onions and celery sauteed in butter, etc.
Most of the people who used to be invited to my house for ANY food at ANY time have become such food snobs in the past few years, that food is the LAST thing we enjoy together anymore.
I have before.
That isn't so bad when I think of a gal who served 'White Castles' to her husband's family!!!
I didn't have to cook this year but I normally use Peppridge farm packaged cornbread for dressing. It save me time and it is always consistent. To it I add turkey broth, celery, onions, browned and drained sausage and eggs.
I have never used packaged gravy or gravy mix - that is always from scratch. I used to love the frozen potato buds by Inland Valley for mashed potatoes - but they no longer sell them here - only the expensive Ore Ida steam and mash??? (Personally, if I'm going to that much trouble I'll use fresh potatoes.) To them I always added seasonings, garlic and sour cream to add flavor. I'm not much on mashed potatoes so I usually add a lot to give them flavor.
My Glazed Sweet Potatoes are from fresh sweet potatoes, I will sometimes make green bean casserole - not one of my favorite. I will usually change it up.
I usually make my rolls from scratch also. Pie crusts are another matter. Since I bake a pie about 3 times a year and like biscuits - it takes practice to get the right feel I rely on Marie Callendars frozen pie crusts or the refrigerated Pillsbury rolled crusts.
I believe in a judicious use of short cuts. I know what my talents and shortcomings are as a cook. If a packaged product will make a better end result - then packaged it is.
As for spaghetti sauce - I keep several jars of plain Marinara, usually Bertolli on hand to use as a base for quick pasta dishes.
Stovetop Stuffing? Here? In Alabama?! A sacrilege!
No ma'am! I make it from scartch! Boil a hen for broth. Chop fresh onions and celery, bake a pan of cornbread from scratch .
crumble the bread, add all the above items plus some raw eggs, a few pieces of torn up light bread, pieces of lean chicken and bake.
Nothing else will do. I would be run out of the kitchen at the mere mention of Stovetop Stuffing! Besides, that stuff is just plain nasty!
Charming -- I was pie crust challenged until I found the trick of making pie crust in the food processor -- perfect every time! And I make an all butter crust. So you might try it sometime.
But if I'm in a hurry, I do use the Pillsbury refrigerated -- a good product and when I use it I always get compliments on my crust!
View my blog:
Becky, I pretty much make mine like yours but use regular bread instead of cornbread. This is not cornbread country!!!
I love to try or bread when I am in the south. It seems like they are all different!
It's a regional thing. cornbread or bread, dressing or stuffing etc. Just depends on where you are.
And then there is that whole whether or not to add sugar to cornbread. The late Southernman- oh my, he thought the worse thing a southerner could do to cornbread was to put sugar in it! While I like it sometimes.This message has been edited. Last edited by: Becky56,
I'm from the part of the south where it is considered a sacrilege to put sugar in cornbread. The only cornbread mix I would ever by was Ballards - least sweet. You would think a southern based grocery chain like Piggly Wiggly would know better but their store baked cornbread is as sweet as a muffin.
Jiffy mix- LOL. I like it sometimes, but not all the time.
The best mixes to me are White Lilly or Cracker Barrel. I've never heard of Ballard's.
|Powered by Social Strata|