Grew up with cornbread dressing that my Mom made using neck meat. I think it is too much trouble for such a small amount of meat, so I just use chicken thighs. My husband grew up eating oyster dressing, the bread kind, not cornbread.
I bought some oysters to make some oyster dressing for him this year.
au4stree Here it is.
Oyster Drerssing
★★★★★
Holiday, Sides
Prep Time: 30 min | Cook Time: 30 min | Total Time: 1 hr | Difficulty: Medium | Servings: 5 1/3 (Scaled 2/3x)
Description:
Irene rates this as best ever!
Ingredients:
2/3 loaf of day old french bread
2/3 cup butter or margarine
1/3 cup finely diced yellow onion
2/3 bunch of green onions, sliced thin
1/6 cup of parsley, minced
1/3 cup finely diced celery
1/3 Tablespoon dried thyme
2/3 teaspoon of basil, dried
1/3 teaspoon of dried sage
1 1/3 or 24 oysters with reserve liquid
2/3 teaspoon creole seasoning
Directions:
Slice the French bread in 1/4 inch slices; then stack and slice across both ways. You will get a mixture of small cubes and crumbs.
Melt the butter in a large skillet and sauté the onions and celery until they begin to soften. Stir in the green onions, and when they begin to soften, add the herbs. Cook together for a minute or two to blend the flavors. Toss the bread with the seasonings and then stir in the oysters. As they begin to exude juice, add the reserve oyster juice and additional liquid (stock or water) to ensure a moist dressing after baking. Transfer it to a greased casserole and bake at 350° until thoroughly heated and lightly browned on top, about 30 minutes
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Dressing…although my mom used to stuff the bird, so we grew up calling it stuffing. That has changed to no stuffing, so, now it’s dressing.
My wife makes our own dressing to take to my parent’s house. Cornbread dressing and it’s so steakin’ good! Onion, celery, chicken stock, and buttah, because we all know buttah makes it bettah!
then ladle up the gravy on that dressing! Oh my I can’t wait!
I’m in charge of the dressing every year. Just like so many of you I make what we traditionally made growing up. Mine starts out wit 6 cans of cheap biscuits, 6 packages of Martha white yellow cornbread mix all baked according to instructions then broken up and left to dry for 24 hours. Mix that with celery and onions that have simmered in chicken broth and butter for an hour. Season with salt and rubbed sage. Then bake it at 400 F for 45 minutes in 9x13 pyrex pans. I used to put boiled eggs in mine but they turn to some kind of plastic if you microwave leftover dressing. It’s simple but the family wants it every year so I make it.
I have always made a simple stuffing of torn up white bread, sautéed mushrooms, onions, butter, garlic and seasoned stuffing mix stuffed everywhere in the bird. My wife loved bread, so this worked.
Stuffing (because it was always in the bird) has been the bedrock of Thanksgiving for as long as I remember. My grandmother and my mother always made cornbread a couple of days before and let it stale. The ingredients never wavered. Celery, onions, chicken stock, cornbread, Bells seasoning, and butter. Years back I started adding sage sausage. I no longer routinely stuff the bird but I'm not adverse to doing so.
We call it stuffing, but it is Dressing because it is cooked outside the bird. I make a Wild Mushroom Stuffing and a Riesling Gravy that is amazing. My mom used to make a potato stuffing that was good but I like the bread style better.
Wild Mushroom Stuffing
Thanksgiving
Difficulty: Medium | Servings: Yield: 12
Description:
This easy stuffing can be made with a mix of mushrooms like chewy chanterelles and meaty portobellos. Make early!!!!
Ingredients:
6 tablespoons unsalted butter
1 1/2 pounds mixed fresh mushrooms, tough stems removed, mushrooms cut into 1-inch pieces
4 medium shallots, finely chopped
4 large garlic cloves, minced
2 large celery ribs, finely chopped
1 medium onion, chopped
1 tablespoon minced fresh thyme
1 cup dry white wine
5 cups Chicken Stock or canned low-sodium broth
Salt and freshly ground pepper
One 1-pound loaf of peasant bread, cut into 1/2-inch dice and toasted until dry
2 cups heavy cream
1/4 cup finely chopped fresh flat-leaf parsley
3 large eggs, beaten
Directions:
Instructions Checklist
In a large nonreactive skillet, melt 5 tablespoons of the butter. Add the mushrooms and cook over moderately high heat until lightly browned. Stir in the shallots, garlic, celery, onion and 1 1/2 teaspoons of the thyme. Cook until all the vegetables are softened slightly. Stir in the wine and simmer until almost evaporated. Add 2 cups of the Chicken Stock and simmer over moderate heat until the liquid reduces and thickens, about 13 minutes. Season with salt and pepper and transfer the mixture to a large bowl.
Add the toasted bread to the bowl along with the remaining 3 cups stock and 1 1/2 teaspoons thyme. Stir in the cream and parsley. Season with salt and pepper, then stir in the eggs and mix well. Spoon the stuffing into a buttered 9-by-13-inch glass or ceramic baking dish and dot with the remaining 1 tablespoon butter.
Preheat the oven to 350°. Cover the stuffing with foil and bake in the middle of the oven for 45 minutes. Uncover and bake for about 30 minutes longer, or until the top is golden and crisp and the stuffing is firm. Let rest for at least 15 minutes before serving.
Roast Turkey with Riesling Gravy
Thanksgiving
Servings: Yield: 12
Ingredients:
One 18-pound turkey, wing tips, neck and giblets reserved
Kosher salt and freshly ground pepper
2 large onions, thinly sliced
2 large carrots, thinly sliced
2 large celery ribs, thinly sliced
4 garlic cloves, thickly sliced
2 large shallots, thickly sliced
12 large fresh sage leaves, plus additional sprigs for garnish
12 large fresh thyme sprigs, plus additional sprigs for garnish
2 bay leaves
5 tablespoons unsalted butter, softened
Turkey Stock and reserved turkey giblets
5 tablespoons all-purpose flour
1/2 cup semidry Riesling
Directions:
Instructions Checklist
Preheat the oven to 400°. Season the turkey cavity with salt and pepper and fill it with half of the onions, carrots, celery, garlic, and shallots along with the 12 sage leaves, 12 thyme sprigs, and the bay leaves. Tie the legs together with string, wrapping it around the tail to close the cavity.
Rub the turkey all over with 2 tablespoons of the butter and season with salt and pepper. Spread the remaining vegetables in a large roasting pan and set the turkey on top. Add 1 cup of the Turkey Stock to the pan. Roast the bird for 1 1/2 hours, basting generously and adding 1 more cup of stock to the pan after 1 hour.
Add another 1/2 cup of stock to the pan and cover the turkey breast loosely with foil. Reduce the oven temperature to 325°. Roast the turkey for 1 1/2 hours longer, or until an instant-read thermometer inserted in the inner thigh reaches 165°; baste often and add another 1/2 cup of stock to the pan after 1 hour. If the turkey isn't nicely browned, remove the foil for the last 30 minutes of cooking.
Turn the oven off and leave the turkey in for about 1 hour, or until the temperature of the inner thigh reaches 180°. Transfer the bird to a large platter, cover loosely with foil and let rest for up to 1 hour.
Meanwhile, strain the roasting juices into a medium saucepan; reserve the vegetables. Add the remaining 3 cups stock to the pan and bring to a simmer, skimming as necessary.
In a large nonreactive saucepan, melt the remaining 3 tablespoons butter. Add the reserved vegetables and stir in the flour. Cook the mixture over moderate heat, stirring frequently, until very thick and brown, about 5 minutes. Stir in the wine and cook, stirring frequently, until very thick again.
Gradually whisk the hot stock and roasting juices into the gravy base and simmer over low heat for 10 minutes, stirring often. Strain the gravy into a medium saucepan and simmer gently over low heat for about 15 minutes, skimming occasionally; you should have about 4 cups. Add stock if the gravy is too thick. Finely chop the reserved giblets that were cooked in the stock and stir them into the gravy; simmer for 5 more minutes, stirring occasionally. Season with salt and pepper and keep warm.
Discard the string and the vegetables from the turkey. Garnish the bird with the sage and thyme sprigs. Carve the turkey at the table and pass the gravy alongside.
Last edited by Old Glory; November 23, 2023, 05:14 AM.
Wow! The only other person on the planet I've that had known , other than members of my family, that remembers having potate stuffing! My Mom made it , (Maybe an Irish thing?), but my wife's family are from Kentucky so it's been cornbread "dressing" for the last 44 years.
I made oyster dressing one year.
No one at the table could stand it. Big time fail.
Our dressing (stuffing if it's stuffed inside, which is how I prefer it) has chunks of bread, egg, onion, celery, chikkin/turkey broth and sausage, sage and thyme (I think). I like it stuffed in the bird - but these days I do spatchcocked birds, so that's not an option. Oh well. Stuffing, dressing, whatever - regular bread, cornbread - but not that oyster stuff. Ugh.
Crawfish cornbread stuffing - now that sounds freaking awesome. Maybe next year... or for Christmas or something. Definitely interested.
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You folks have to count me out on this one. Any time I’ve made anything that didn’t come out of a bag or a box, it got either picked at, or ignored. (Same with homemade cranberry sauce instead of jellied canned.) So, sometimes it’s Stove Top, and sometimes it’s Pepperidge Farm Classic. This year it’s Classic.
I’m at peace with this. I take solace in realizing it’s less work. Next.
My dad was dressing, my mom stuffing, I swing both ways. So much of my family has gluten issues that it has evolved over the years. I have gotten down to a generalized "throw it together" of gluten free stuffing cubes, wild rice, celery, onion, occ some apple, and sausage. It gets changed every year. This year, doing a bonafide recipe which will be done later, and will report back. It's all good, especially with plenty of gravy.
You are both right. If a mill holds corn for grits or cornbread in the same silos as they also sometimes do for wheat products then they can’t state it is gluten free. Usually the large corporate names. However if the mill separates their storage and throughly cleans the milling equipment between runs then it can be named gluten free, as can any one who only processes corn.
Now if you use a recipe that calls for the addition of flour to your corn then pick another recipe that doesn’t.
I usually just go with a box stuffing/dressing with onions and celery, but this year I'm making it from scratch. Two years ago I had Bell's Stuffing, which I had never heard of, but is awesome. I recently bought some Bell's Seasoning (if you're a New Englander, you probably know it).
Here it is:
Dried Italian bread
Bell's Seasoning
Celery
Yellow onion
Shallots
Homemade chicken stock
Butter
Bunapi and beech mushrooms (cute little things I bought at the market this week)
I bake mine because we like ours crispy. We'll see how it turns out.
Last edited by HotSun; November 23, 2023, 09:24 AM.
Reason: Can't forget the shallots!
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Today we are only 7 adults so going with my favorite "from a box" stuffing. Trader Joe's Cornbread Stuffing with a little carrots, celery, and Craisins added. skipsdaughter and her husband, Joe will be here with their 4 week old baby boy, Toby, so most people won't care as much about the dinner this year.
1 loaf of unsliced white bread
1 large sweet onion
4 to 5 stalks celery
1 stick butter
2 cups turkey broth/stock
Sage
Thyme
Rosemary
Pepper
Salt to taste
Cube up bread 24 hours before making stuffing and let sit on a cookie sheet uncovered.
Finely dice onion and celery and cook until translucent in 1 stick of butter. Add the sage, thyme, rosemary and pepper to the onion and celery while cooking.
Place bread cubes in large bowl and add onion/celery mixture. Slowly add in 1 1/2 cups of stock while mixing with your hands. Add additional stock if needed.
Taste and add salt if needed.
Lastly add in your egg and put into your muffin tin.
Bake for around 1 hour and drizzle stock onto stuffin muffins a couple times during the cook.
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