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Stuffing/dressing ingredients....What's in yours?

After reading all the post about Thanksgiving and all the different tasty ingredients put into stuffing/dressing, I am curious as to what people put in their dressing and if there are regional differences.
I am in Toronto, Ontario and use bread, celery, onion, egg, boiled diced potatos, thyme, sage, poultry seasoning....the recipe is from my father who was from Prince Edward Island. Once had sausage stuffing from someone who was from Scotland, although I did not enjoy that at all.
What do you put in yours and what is your location?

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  1. My dressing is a work in progress and may be raging out of control. I just roasted the chestnuts and toasted the pecans, I diced a plantain and a cactus fruit, and then I'm poaching my oysters and sauteeing fresh huitlacoche, in a breadcrumb mix with sage. I'm in Florida with a strong Mexican influence. I'm a guest at 5:00, unclear whether I'll survive this experiment.

    3 Replies
    1. re: Veggo

      whoa Veggo, that's not Baroque, that's downright Rococo. but could be good. (edit) just read some of the others...

      1. re: hill food

        If only he hadn't forgotten the mini-marshmallows on top! Everybody loves marshmallows and rococo!

      2. re: Veggo

        I am just cooking my turkey now. i make a cornbread stuffing . My secret ingredient is a big handful of winter savory, it really gives it a great depth of flavor.

      3. I'm in NYC. My stuffing has 7 grain bread, onions, celery, garlic, salt & pepper, thyme, mushrooms (cremini, shiitake, button, prince) and mushroom broth.

        Not sure what exactly a prince mushroom is, but the Asian market had them with the other mushrooms, so I decided to give it a try.

        1. Wow, there really are differences by region! I'm in Mississippi- cornbread dressing with some fine andouille and some hot bulk sausage. The usual stuff- chicken broth, sage, savory, sauteed celery and onion, etc...

          1. I'm in Oregon now, but made this dressing in CA & AZ all the years we lived there. Cornbread (Mrs. Cubbison's) Jimmy Dean sage sausage, Granny Smith apples, celery, onion, thyme, butter and broth, S&P.

            1. In Colorado now, but originally from CA. Cornbread cooked with corn and sage, some dry white bread, hot breakfast sausage, onions, celery, mushrooms, red bell pepper, more corn, green apple, parsley, sage, thyme, rosemary, and chick broth mixed with egg and OJ.

              1. Oh, wow.....so many different stuffings....I'd love to try them all as stuffing is my favourite. Sorry as I did not realize today was your Thanksgiving....Happy Thanksgiving to all. I actually did not do a turkey this year as my hubby made our first duck (with orange sauce) and it was yummy. But I did miss the stuffing.

                1. I'm in Paris, but originally from Indiana.

                  Oyster dressing will have dried bread (sourdough, whole-grain, and hearty white), celery, onions, sage, thyme, chicken broth, and oysters.

                  1. From Ohio via Indiana.

                    Bread cubes, chicken stock, butter, sage, salt, pepper, parsley, rosemary, thyme, onions, celery. Pretty standard. If I ever make it again I might try some diced apples.

                    1. We are in Texas but no one here is originally from Texas...we are Eastern European Jewish- American, Mexican-American and a more recent dash of Pakistani (my husband). So we just make stuff the way we like it. Our stuffing is corn bread with onion, celery, lots of butter, chicken broth, chopped dates, dried cranberries, pumpkin seeds, and candied pecans. Come to think of it, the influences on our stuffing are kind of an amalgamation of our mixed family in someways, too! I've snuck a few bites and it is yummy, too.

                      1. Celery (with leaves) and onions sauteed in butter, Jimmy Dean sage sausage, and a large handful each of mixed dried fruit and chopped pecans, mixed with cornbread and bread cubes (about a 40-60 ratio), a little salt, pepper and Penzey's poultry seasoning, all stirred together with a couple of beaten eggs and just enough stock to moisten. Half stuffed in the bird, half cooked in a casserole dish until crunchy.

                        1. I'm in Toronto as well; this is adapted from my Mom's recipe:

                          day old bread (baked for a while in the oven if it's not dry enough)
                          bulk sausage (usually maple leaf brand)
                          apple (something crisp but Canadian - spy, winesap, no granny smith or delicious)
                          seasoning: pepper, sage, cumin, tarragon, basil (all dried) - note: no salt

                          I brown the sausage before combining with other ingredients; part goes in the turkey, the other half is cooked in a casserole. If the casserole version gets too dry and crispy, I moisten with some chicken broth. The stuffing from the turkey makes excellent sandwiches with the leftover white meat and a bit of cranberry.

                          1. I'm in CA and we use whatever bread is in the house, dried out in the oven (which this year includes leftover Costco rolls from a banquet thing last weekend, sandwich white, a hazelnut and oatmeal bread, and the heel of a english muffin loaf), onion and celery cooked in plenty of butter, chicken stock, sage, salt, pepper, thyme and mushroom gravy. It smells fantastic.

                            1. Canadian, with parents from Southern Ontario, and a northern European Heritage.

                              Our standard is a very simple bread stuffing - diced celery and onion, sauteed in oil and butter, mixed with slightly stale white bread cubes and seasoned with sage, thyme, salt and pepper. Roasted inside the turkey, with an extra package in foil on the side so we have enough.

                              1. Boston born and bred here.
                                Melt 1 stick of butter, add 1 large, chopped onion, 3 stalks of chopped celery. Saute 10-12 minutes, til soft. Place in a bowl. Add 1 large bag of Arnold herbed, cubed stuffing mix to bowl, sitr. Brown 1lb of bulk sausage (Jimmy Dean), crumbling as you cook it. Add to bowl. Chop 2 macintosh apples and mix into the bowl. Sitr well. Add 2 cups of home made chicken stock and place in a casserole dish. Bake, covered for 30 to 40 minutes.

                                1 Reply
                                1. re: mcel215

                                  Bread Cubes
                                  Italian Sausage
                                  Granny Smith Apples
                                  Dried Cranberries

                                  Saute Sausage, Fennel, Leeks, Apples
                                  Toss with bread cubes, chopped parsley, pecans dried cranberries.
                                  Add melted butter, one egg, chicken broth
                                  Bake 1 hour

                                2. Lubbock, Texas native residing in Lubbock, Texas:

                                  Bacon fat
                                  Broth (preferably chicken)
                                  Green bell pepper
                                  Italian parsley
                                  Garlic powder
                                  1 beaten egg

                                  1. The much discussed question
                                    of stuffing and dressing
                                    has engendered a lot of discussion.

                                    Follow this link to see the range of responses
                                    for this dish, that is very accepting and forgiving.


                                    1. Wilmington, DE-
                                      Sage bulk sausage
                                      Celery & onions cooked in sausage fat & deglazed with chicken stock
                                      combined with TJ's cornbread stuffing mix & day old white & wheat bread
                                      Half stuffed into the turkey, half baked in casserole

                                      1. My stuffing/dressing varies from year to year and I don't think where I live has as much to do with what I put in it as whim and fancy, but just for the record, I currently live in Plano, Texas. This year my stuffing included lardons of home smokehouse cured bacon my brother brought me from the host of his last hunting trip (great bacon!, and when it's gone, I will cry!), olive oil, onions, celery, chicken gizzards, roast chestnuts, mushrooms, rusks, parsley, sage, rosemary, thyme, salt, pepper, gizzard stock, eggs. I think that's all. I baked it in muffin tins so I have lots of portion controlled leftovers. An added advantage to the muffin tins is that everybody gets a nice crusty top!

                                        5 Replies
                                        1. re: Caroline1

                                          Nice tip on the muffin tins, but just what are "rusks"?

                                          1. re: FoodFuser

                                            Basically a rusk is twice baked bread. Melba Toast, and all that jazz. The damned stuff can be addictive! I eat them like cookies, but with a lot less guilt. '-)

                                            1. re: Caroline1

                                              Thanks, C1. I've been wanting to try a run of dressing with rebaked bread cubes... perhaps that comes close to a rusk.

                                              I had only known the word from the name Dean Rusk, who was Secretary of State under Kennedy and Johnson, a hawk coaxing the buildup in Vietnam.

                                              So depending on your politics, one could say that he was either twice-baked, or half-baked.

                                              It would be a real hoot if his wife had been named Melba.

                                              1. re: FoodFuser

                                                I remember Dean Rusk! Just don't remember whether his wife's name was Melba or Peach. Probably one or the other...

                                                The big deal for me with my dressing this year was not the rusks but the chestnuts! For anyone living near a 99 Ranch Market, they carry organic chestnuts in a 150g pack for the price of dirt! They come vacuum sealed in foil pouches in the shell, but the shell is so moist it's very easy to peel them. No more expensive imported from France chestnuts for moi! These were delicious, and sooooooooooooo much easier than roasting myself from scratch. Last time I did that I had sore thumbs for a week from shelling them! Yes, these are from China. No idea of the brand name as it's written in Chinese. But it DOES say "USDA Organic" on the front of the package, so you have to have a little faith, you know? Besides, I only use them a couple of times a year. And I always love imported champagne for the price of domestic beer. '-)

                                                1. re: Caroline1

                                                  peel my own roasted chestnuts? never again. I'll pay the premium if I can and really want them.

                                                  Rusk? what's next on these boards, John Bananas Foster Dulles? Potatoes Joseph McCarthy?

                                        2. I am from the Midwest, mostly, but in Georgia now. I have only made stuffing one way - the way my mother (Slovac-Polish family) always made it. Don't know where she got the recipe.
                                          It includes:
                                          Chopped bacon, saute till crisp.
                                          Add chopped celery , onion and mushrooms, saute till soft.
                                          Add chopped liver from the turkey, saute till no pink shows.
                                          Add a stick of butter.
                                          Mix with a big bowl of dried bread cubes, sage, thyme, rosemary, a beaten egg or two, enough water to soften.
                                          Stuff into the turkey.

                                          1. Cornbread, Sage breakfast sausage, onions, celery, chicken broth, eggs. About 15 mins before removing from oven, remove foil top and drizzle melted butter over top. Forgot salt, pepper and additional fresh sage,

                                            1. Bay Area, California, born and raised.

                                              Packaged stuffing mix
                                              Sauteed celery, onion and mushroom
                                              Melted butter
                                              Chicken broth
                                              White wine
                                              Whole black olives
                                              Montreal steak seasoning, thyme, sage, oregano

                                              1/2 in the turkey and 1/2 in a casserole and basted with turkey drippings. Such goodness!