Message Boards

What's your preference? I know that there are different "breads" out there, but as for me and my house we will be eating cornbread dressing baked in a pan not stuffed in a bird.

Must be stuffing because that's what the box calls it... Stovetop Stuffing.

Sherry, another vote for cornbread dressing.

Same here. Cornbread dressing (thanks sis for your recipe for my first-time try at dressing) and it will be in a side dish, not in the bird.

Only cornbread dressing in our family.Made with onions and plenty of sage and cooked in an cast iron fry pan.My house is smelling pretty good right now.Just cooked 4 pans for tomorrow.I did sample it too...

LOTS of sage if I make it! I actually have to have someone else taste it because I've never put too much sage in for me but came awful close for some family members...DH and DM both. Now DH handles QC (Quality Control) before I bake it.

Giblet stuffing in the bird for us. If I have extra it gets baked on the side, but I prefer in the bird.

Oh, yes, cornbread dressing!! I haven't made it in years but when I do, I put celery, onions, apples, sausage, boiled eggs in it, along with the other stuff that's required.

Bread dressing for us...bread, celery, onions, sage, etc.

My grandmother (with Mennonite roots) alwways called it "filling".

Happy Thanksgiving everyone!

Last year I used the homemade Stuffing Bread recipe posted on this message board. Thank you to whomever that recipe belonged to for sharing.

Cornbread is added to the stuffing bread plus finely chopped apple, chopped apricots and lots of celery & onions, sage.

Guess we call it stuffing, but I bake it in a pan by itself. Sometimes I don't do a whole bird, just turkey breasts.

We call it dressing. I think what you call it is regional but I can't remember what region calls it what!!!!

I make a bread dressing as my mother did and her mother before her -- simple -- bread, celery, onion, seasoning, chicken broth and plenty of sage!

I used to bake it in the bird but no longer although I always pour some of the drippings over the top of my dressing before I bake it.

Martha

Have had both, but prefer traditional bread stuffing (yes, in the bird) made with crumbled pork sausage, celery, onion, chicken stock and lots of sage, the way my Mom and all the relatives made it. Must be a Yankee thing.

Well, it is dressing in this house. DH gets cornbread dressing & I get bread dressing.
Both have onions, celery, spices, an egg or two (raw) and juice either off the bird or from my boiling the neck & giblets.
I've only had stuffing from a bird once & didn't care for it. I like mine just fine...hot or cold!

We call it dressing and make it in a separate pan and we use cut up Italian bread.

We had dressing made from BLUE cornmeal! When DIL called last night to say she picked up the wrong meal but went ahead and made the cornbread anyway - what should she do? I laughed. I told her to taste it and if it tasted different (I don't know why it should). StepS tried it and said it tasted like cornbread. However, DH thought It would not be pleasing to look at. We talked about it and laughed about it. The general consensus was to use the blue cornbread. DH was not happy.

By the time the dressing was cooked (in a slow cooker), you could barely tell that it was blue. No one even commented on it. DH
even had to admit that it tasted like cornbread dressing!

I make a traditional bread dressing with cooked sausage,celery and carmelized onions along with sage for flavor. The family has made it this way for at least 60 years.

Stuffing is from inside the bird,
Dressing is baked outside the bird.

We call it dressing - and we bake it both "inside" the bird - and extra in a casserole "outside" the bird. I use bread - both white and whole wheat - onions, celery, pork sausage, grated apple - home-made turkey stock - no butter - simmer veggies in broth to soften - season with salt, pepper, poultry seasoning - sometines I add Craisins....

Cornbread dressing here. My Mema always made it, but I didn't have her recipe, so I started using one from Southern Living magazine, circa 1998. It calls for a bag of Pepperidge Farm to add to the cornbread mixture. Mmmm. I think it came out a bit too dense this year, I prefer it fluffier. Not sure what happened.

My Yankee fiance (Long Island), loved it, but still prefers bread stuffing. :-)

This is slightly off topic, but at my in-laws you had to have cornbread dressing, rice dressing, rice and gravy (at every meal), AND potato salad for Thanksgiving. Also my FIL made a pork roast for us to nibble on before dinner and we always ate the whole thing. My ex was the oldest of 10 kids and his father was the youngest of nine, so there was always a gang of people for holiday meals! Maybe that's why we never had to worry about who wasn't getting along with who else--there wasn't enough room for everyone to eat in the dining room anyway!!! It was easy to avoid anyone if you wanted to.

quote:

Originally posted by KeepYouInStitches:
What's your preference? I know that there are different "breads" out there, but as for me and my house we will be eating cornbread dressing baked in a pan not stuffed in a bird.

Ditto here. And none of that extra stuff added either- sausage, oysters, apples, etc. We don't even add sage! I grew up in FL and we had sage in ours. But after moving to AL and getting used to it w/o sage, I seem to have lost my taste for it.

An ex-sister-in-law preferred bread dressing. I don't know what kind of bread though. She brought it to my parents' home one year for a holiday. We all tried it, but none of us liked it...it was smushy. She continued to make it at her home, but when all was said and done...her kids decided that they liked my mother's cornbread dressing. When that grandson was in college, my mother always made an extra small pan of dressing for him to take back with him.

This year, I made dressing at step-son's because his wife got into a bind with her time and needed to shower before other people started showing up. Since it's my recipe, she asked me to assemble it. MizM, mine was too dense this year too. Must've been something in the air. LOL Or it could've been the blue cornmeal.

I so wish you had a pic of blue cornbread dressing to show us!

The only thing I can think of is maybe I stirred it too much, or added a bit too much broth. I've been making that exact recipe since '98, so maybe it was just something in the air this year!

Once I mix it up, I don't stir it again. I heard my stepson say, "This is getting a crust around the edge!" Which is what I like...crusty edge...soft center...something for everyone. I turned around and he was stirring it! Since it was his house...I just turned around and grinned to myself.