Tuesday, January 6, 2009

Trader Tuesdays: On Stuffing

So, it might seem odd to write a post about stuffing AFTER Christmas, but I got curious while I was making my stuffing on Christmas Day about how other people make it. I know that there are quite possibly thousands of different ways to make stuffing. Here's mine, taught to me by MU.

Ingredients (quantities are all rough):

About 8-10 slices of bread, with crusts removed, cut into 1-inch squares
2 stalks of celery, chopped
1 apple, chopped
3/4 cup of raisins
1 cup of frozen corn
minced garlic, to taste
savory (lots!) (This is the part of my stuffing recipe that comes from WH's side of the family. It's an excellent addition!)
Sometimes I put a dash of a hot spice too... whatever is on hand.
1 egg

I put all the ingredients together roughly in that order, ending with the egg, which acts as the binding agent for the whole thing. Then I stuff it all in the bird and into the oven the whole works go!

This stuffing is pretty wet in its consistency, but the flavours are so complementary and you get good texture from the celery and apple. YUM!

So, now, I want to hear from you! What's your recipe? Do you stuff the bird, or cook your stuffing separately? If it's the latter, for how long? Do you add unique ingredients that you don't mind sharing?

Thanks for stopping by!


Mandy said...

down here we do DRESSING:) and for my family we do not put in the bird.

Julie said...

Yes, it is stuffing for us Southern girls. :) We don't put it in the bird but cook it as a side dish. My best friend's mother usually makes it and her unusual ingredient is hard-boiled egg. Sid likes just straight stuffing...no fruit or unusual ingredients. Your recipe sounds delicious and easy!

Crimson Rambler said...

A really good dollop of sage, chopped leaves or powdered, is good too. Mine usually gets a big "shake" of "poultry seasoning" which is chiefly sage.

Maureen said...

My mom always cooks up the gizzards for her 'dressing' but I use Italian sausage (and I'm a nice German girl).

Yours sounds yummy, I love the mixture of sweet and savory.

ps. thanks for joining the pantry challenge...would you mind emailing me (I'm not a stalker, I just have a question....promise:)


Mary Beth said...

I make dressing, not stuffing, here in north Texas.

Cubed bread dressing, ready made with seasoning

Lots of celery and onion

Chicken stock



Saute veggies in butter. Add cubed bread. Add stock at the last minute. Better as time goes by. Yum yum!!

Jan said...

That is interesting, especially the frozen corn. I always make my mother's recipe, which is very simple: chopped onion, celery, and apple added to herb stuffing.