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Okay...if you make “dressing” for Thanksgiving...how do you make yours?  If you make “stuffing” how do you make yours?

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    • 0 votes vote up vote up

      Bobbi Bacha wrote Nov 16, 2008
    • Im Southern so I cook  

      Southern Corn Bread Dressing.

      I cook one large pan of corn bread, My favorite to use is Marie Calendars.  Bake in oven per directions.

      1 whole celery Stalk chopped(not just one stalk whole thing)
      1 Onion chopped
      abt 6 boiled chopped eggs
      1 stick of butter

      (saute all veggies in butter until almost clear)

      Pour baked cornbread in a very larg bowl and mix with sauted veggies and eggs.. You can let veggies cool some if you like.

      Add Salt, Pepper, Sage, Poultry Seasoning to taste.. Usually about a Tablespoon each.

      Mix well and add Chicken broth to make it a bit sticky but not dry.

      Butter a baking pan, press down mixture into pan dot with butter and bake for 1 hour at 350.. Dont burn or over cook what it, because some ovens are a bet hotter and you may only want to cook 30 to 45 mins.

      Enjoy.




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    • 0 votes vote up vote up

      Rystmom wrote Nov 16, 2008
    • I also make corn bread dressing. My husband was raised on it and won’t have any other kind. But oh do I enjoy it. I prepare my dressing the same as Greeneyedlady.

      I have also stuffed a turkey with the same dressing.

      We like it both as dressing and stuffing.




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    • 0 votes vote up vote up

      Bobbi Bacha wrote Nov 16, 2008
    • rystmom.. right on girl.. only way to eat dressing.. and Love it stuffed too.  Chinadoll your soo funny.. but actually fried rice in a smoked or roasted turkey dosent sound bad.




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    • 0 votes vote up vote up

      Dee Dee Shaw wrote Nov 16, 2008
    • We eat cornbread dressing too but a little different than yours Bobbi. This is the closest thing to a recipe that I have ever had. Usually I just mix it til it looks right. :)  

      I make a pan of cornbread, and a pan of biscuits. Crumble the cornbread, and then half as much in volume of the biscuits. The kids scarf down the rest. LOL
      Mix melted butter, chicken base (from Sam’s), salt, pepper, Cavender’s Greek No-Salt Seasoning (I put this in all most everything I make and everyone rants over how good it is)
      9-12 eggs
      1 onion, and several stalks of celery pureed in the blender because my family doesn’t like ‘chunks‘. Weird!
      And enough water to make it just soupy enough to pour into a buttered stonewear dish.
      Cook it at 400 degrees for 35-45 minutes or until it sets and is brown on top.
      Oh man - it is a good thing I only cook this a couple of times a year. I love the stuff. I’ll eat it cold, with or without gravy (no giblets for me thank you!) It is SO high glycemic, but I figure once or twice a year won’t hurt. That is what I say to myself with the little angel on my shoulder says “nothing tastes as good as thin feels.” When it comes to dressing, that tactic doesn’t work. LOL
      My MIL makes it with Oysters and not much cornbread - ewww!




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    • 0 votes vote up vote up

      Rystmom wrote Nov 17, 2008
    • I was always told if it goes into a pan it is dressing if it goes in the bird it is stuffing. I don’t know if this is right though.




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    • 0 votes vote up vote up

      Bobbi Bacha wrote Nov 17, 2008
    • Ryst I think your right.  Happymomma your dressing sounds so good and I too love to eat dressing even cold.  

      What I do to change it up is ad a can of drained corn.. some dry cranraisens a handful or so.. add ceyenne Pepper, and turkey meat mixed in, rebake it and you have a Mexican dressing kicked it up a notch... for left overs.




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    • 0 votes vote up vote up

      Dee Dee Shaw wrote Nov 17, 2008
    • I think ‘stuffing’ is more of a bread crumb based dish like Pepperidge Farm. The only kinds of dressing I know of are cornbread and the stuff my MIL makes. Dressing cooks like a casserole - in one solid piece - that you spoon out, although it can be different consistencies. Stuffing is more ‘fluffy’ for lack of a better word, and does not start out as liquid-y so it is more like each bread crumb fluffs up separately. I am not very good at drawing word pictures, am I? :)




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