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![[info]](http://l-stat.livejournal.com/img/userinfo.gif) texaslawchick | |
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There's been a debate that's been going on in my family for years. My father claims that cornbread stuffing is the only real stuffing worth shoving up a turkey's ass and that every Texan knows this. My mother, the one who actually does the work and makes the stuffing, sticks to her Yankee guns and makes bread based stuffing. Lately, I've noticed some sausage in there, and she's gone with seven grain breads instead of the wonderbread we used to use when I was a kid. My mother claims that even if she conceeded the cornbread stuffing superiority point (which she will never do), she doesn't know how to make cornbread stuffing, so it's a moot point. My father isn't brave enough to take over the stuffing making duties. I think he realizes that he could be stuck with the whole Thanksgiving meal if he started moving in on her turf. So he a) polls everyone he runs into at this time of the year hoping to find people to back up his position and overwhelm my mother with numbers, b) ends up buying cornbread stuffing from some like-minded restaurant or catering company or grocery store, and c) ironically enough, sticks to baking the bread for the Thanksgiving meal. Plus, I don't think he ever learned how to make it either. More people eat my mother's homemade stuffing than my father's purchased stuffing. In the Thanksgivings that I've cooked when I've lived away from my parents, I've always gone with the bread stuffing, since I don't know how to make any other kind. I think that my siblings would probably do the same. I caught my mother playing the same polling game this morning at the gym. She asked Wooch, who was born in Beaumont, what his family made (bread). So I figured I'd ask a larger sample that's not necessarily from Texas. It's a largely academic point for me, since I'll be eating the smallest Thanksgiving turkey that graham14 could find in LA. Poll #1092027 Stuffing
Open to: All, detailed results viewable to: AllWhat sort of stuffing do you (or your family) use for Thanksgiving Dinner? Feel free to give recipes in the comments. Tags: family, food, holiday
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From: moppety |
Date: November 20th, 2007 09:40 pm (UTC) |
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I'm all about the bread based, K is a cornbread boy. Me = Virginia, K = Baytown. Nuff said.
He has made a drastic turnaround the past few holidays, because stuffing is one of the few things that my mom does well. He really likes her dressing. It is dressing when it's cooked outside the bird, right?
Pepperidge farm bagged stuffing bits (herb flavo(u)red), butter, stock, celery, onions, mushrooms and slivered almonds. Cooked till hot, not mushy.
*drool*Yummy!
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Depending on which grandparent's house we were at, it was either cornbread stuffing (Houston Grandma) or bread based stuffing (NYC Grandma/Aunt's House). And when we weren't at the grandparents, it went back and forth, depending on my mother's mood and what new recipe she wanted to try.
Now I make bread based stuffing because my husband is allergic to corn. I buy a plain organic stuffing base and add onions, mushrooms, shallot, garlic, sage, rosemary, thyme and Italian parsely. I saute the veggies and herbs until the onions and shallots are translucent, then after it's cooled, mix in the stuffing base along with egg and white wine. Salt and pepper to taste.
I bake my stuffing separately from the bird (at about 350 until it's done--aka a skewer comes out clean), because if it's just the husband and I (and now kiddo too) I roast a chicken and I stuff the chicken with lemon and aromatics. (My husband does not like turkey. When I have people over for Thanksgiving I cook a turkey and I also make a brisket so that my husband won't make faces about eating turkey.)
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From: rainbow |
Date: November 21st, 2007 01:16 am (UTC) |
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grampa made wonderful stuff from dried out bread, broth, celery, onion, sage, salt, and pepper, i think, all stuffed in the bird. it was WONDERFUL and i miss it SO MUCH. but gluten free bread does NOT make good stuffing, and i can't have corn either now, so i am trying the recipe here for brown rice stuff this year. i dont t hink it's stuffing if it's not stuffed inside, too. *stomp* why DO so many ppl bake it separate? grampa made an extra dish of stuffing when there was a big gathering so we wouldnt run out, but nobody ever touched it til the stuff from the bird was gone. it just doesn't taste the same outside, and the texture is wrong. i like the pudding like texture. oh, i HATE being gluten intolerant :( Edited at 2007-11-21 01:26 am (UTC) |
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My mother might use crutons instead of regular bread, but it is bread based with celery and onions and other stuff and sausage. Most of it is then stuffed in the turkey, but some isn't. I prefer the not in the turkey to the in the turkey, but all of it is usually great, unless she's experimenting with the veggies. It tends to be my favorite part of the meal.
I'm not really sure how she makes it since, after this conversation, I avoid the kitchen when she's cooking:
(chopping up potatoes with a peeler) Mom: You know, if it weren't for all the blood, I'd probably make a good murderer. I like stabbing things.
Me: OK, mom, I'll be downstairs.
(Luckily, she really doesn't like blood)
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