I'm making a stuffing recipe that has you toast the bread prior to making the stuffing. Traditionally, I've only seen bread dried overnight and then used for the dish. Aside from eliminating those 12 or so hours of prep work...
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Am I correct [ahem] to assume that stuffing is the breading that is stuffed into the bird, while dressing is the alternate - OUTSIDE the bird? I have always followed a fine line of traditional family recipes where we referred...
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First thing I know you thought of is Stove Top stuffing.... that's what I thought of too until I remembered that I was living in Korea. I have no oven and no Stove Top stuffing. How can I make stuffing...
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I am planning to make a stuffing recipe that calls for canned or vacuum-packed chestnuts, but I want to substitute fresh chestnuts. Can I peel the chestnuts in advance? If so, how do I store them? Should I roast the...
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Okay, so maybe it's not that BIG a crisis but I need some assistance in putting together a killer dish of dressing. It's my first Thanksgiving away from my family because I'm going to be spending it with my OH...
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My family has always gone the traditional route. Bread croutons, celery, onion, butter, sage, poultry seasoning, stock. Some is cooked in the bird and the rest in a casserole dish. We like it with gravy and also cold in a...
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The stuffing I was planning on making was a cornbread sausage stuffing, and I just found out one my guests is rather violently allergic to pork! Any cornbread stuffing recipe suggestions? I want something a little fancier than the bread-onion-celery...
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According to an article I read, stuffing tells more about the cook than any other Thanksgiving food. Which category do you fall in---traditionalist, classic, hearty or creative? Based on bread, cornbread or another grain? Add dried or fresh fruit? What...
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