I'm stuffed

[953 nut 62,512]

Stuffing is a major player in the world of Thanksgiving. Let’s face it: chicken and turkey can pop up at any time of the year, but when we want to dress those birds up, there’s just no substitute for some good ol’ carbyfilling. Even better, stuffing comes in all shapes and sizes. There are no hard and fast rules about what constitutes it—it can be bread, any kind of bread, rice, quinoa, and even matzo. There’s only one hard and fast stuffing rule: mix some ingredients, stuff it inside a cavity of another food item, and voila! Make no bones about it—it’s delicious. That’s why, on November 21, we celebrate National Stuffing Day!

With Thanksgiving just around the corner, today is the day to perfect your stuffing recipe. Making a traditional apple and onion stuffing? Use today to hone your ratios of caramelized onions to tart apples to thyme. Or, if you're hosting a holiday for the first time, test that fabulous stuffing recipe before it’s too late.

 

 

[Ed Kennell 43,272]

It's oyster stuffing for my family.

 

 

 

 

[rmaynard 16,623]

When growing up, my family always had oyster stuffing. Now we usually have two stuffings at Thanksgiving, one regular bread-type, the other cornbread. 

[702854boy 321]

It's a good thing Thanksgiving is next week because now I want stuffing

[ri702bill 10,200]

My wife's best friend that passed away years ago used to make an exceptional Pork Stuffing for Thanksgiving. They had their big Family dinner, we had ours. An annual tradition was that later that evening, we would go over to their house. It was my task to de-bone their turkey for them to pick on or make turkey sandwiches, in return we would come home with a container of her Pork Stuffing. That with mayo, white turkey meat, and cranberry sauce on fresh rolls made for wonderful Friday sandwiches....

[lynnmor 8,133]

National Stuffing Day?  What about the filling and dressing days, you are leaving out 2/3 of the country. 

[Wayne0 1,384]

I make a Cornbread stuffing with sausage and cranberries.

[JoeM 9,011]

Just plain old fashioned bread and butter stuffing. Nothing fancy. 

 

[SylvanLakeWH 29,448]

[Treepep 880]

 

 

Mirepoix plus garlic,  de glaze with white wine then some house made chicken stock.  season to taste. pour over your smoked oysters and diced sauteed bird insides.  Pour mixture over

 

the sourdough you gently toasted and dried the day before.  Bake covered till at least 165  degrees.  Good olive oil drizzle, finish salt pepper as needed.  Top with some fresh chive from

 

the garden and... Face hole  I like to add fresh bay and fresh herbs from the garden to the poix and stock.  Family does not.

 

Mom made the boxed stuff with added anchovies and Worcester.  I hated stuffing as a kid.  Now I want stuffing need to source the seafood and get it on the cold smoke!

[953 nut 62,512]

I generally use the Pepperidge Farms Herb stuffing from the bag. One year I decided to go all out Diced up pumpernickel, sourdough, and rye breads, diced up cooked sausage and water chestnuts along with some crushed pecans. I was following a Paula Deen recipe  and was looking forward to impressing the whole family.

The customary way of calling out a teaspoon measure is with a lower case t   and an upper case T for a tablespoon (three times as much as a teaspoon). 

Well,    as printed the recipe called for 2T poultry seasoning, For those who like a good savory dressing, go for it, use some extra poultry seasoning! Unfortunately my family didn't enjoy savory dressing. 

Since the I have had to leave the empty Pepperidge Farms bag on the kitchen counter next to the dressing for everyone to see.

Edited 8 hours ago by 953 nut