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?
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.
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.
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...
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.
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.