HOME > Chowhound > General Topics >
Are you making a specialty food? Share your adventure
TELL US

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

f
fryerlover Nov 25, 2010 09:11 AM

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?

  1. lexuschef Nov 30, 2010 02:39 PM

    Bay Area, California, born and raised.

    Packaged stuffing mix
    Sausage
    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!

    1. n
      nvcook Nov 30, 2010 12:51 PM

      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. jmcarthur8 Nov 30, 2010 11:56 AM

        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. Caroline1 Nov 26, 2010 07:31 PM

          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
            FoodFuser Nov 26, 2010 07:33 PM

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

            1. re: FoodFuser
              Caroline1 Nov 26, 2010 08:31 PM

              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
                FoodFuser Nov 27, 2010 10:32 AM

                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
                  Caroline1 Nov 27, 2010 01:49 PM

                  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
                    hill food Nov 27, 2010 06:55 PM

                    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. j
            jessicheese Nov 26, 2010 10:53 AM

            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. FoodFuser Nov 26, 2010 07:42 AM

              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.

              http://www.google.com/search?client=f...

              1. Perilagu Khan Nov 26, 2010 07:24 AM

                Lubbock, Texas native residing in Lubbock, Texas:

                Cornbread
                Bacon fat
                Broth (preferably chicken)
                Onion
                Celery
                Green bell pepper
                Italian parsley
                Thyme
                Oregano
                Salt
                Pepper
                Garlic powder
                Sage
                1 beaten egg

                1. mcel215 Nov 26, 2010 01:35 AM

                  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
                    myst Nov 26, 2010 07:20 AM

                    Bread Cubes
                    Leeks
                    Italian Sausage
                    Granny Smith Apples
                    Fennel
                    Dried Cranberries
                    Pecans

                    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. t
                    tastesgoodwhatisit Nov 26, 2010 01:05 AM

                    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. sarahjay Nov 25, 2010 04:50 PM

                      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. f
                        FrankD Nov 25, 2010 04:22 PM

                        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)
                        celery
                        onions
                        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. j
                          Jenny Ondioline Nov 25, 2010 02:27 PM

                          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. luckyfatima Nov 25, 2010 01:34 PM

                            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. ZenSojourner Nov 25, 2010 12:34 PM

                              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. sunshine842 Nov 25, 2010 12:30 PM

                                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. f
                                  fryerlover Nov 25, 2010 12:24 PM

                                  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. JEN10 Nov 25, 2010 11:25 AM

                                    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. j
                                      just_M Nov 25, 2010 10:31 AM

                                      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. c
                                        Clarkafella Nov 25, 2010 09:54 AM

                                        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. c
                                          cheesecake17 Nov 25, 2010 09:39 AM

                                          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. Veggo Nov 25, 2010 09:35 AM

                                            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
                                              hill food Nov 26, 2010 08:33 PM

                                              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
                                                Caroline1 Nov 26, 2010 08:35 PM

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

                                              2. re: Veggo
                                                m
                                                magiesmom Nov 27, 2010 06:27 AM

                                                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.

                                              Show Hidden Posts