Home Cooking

2012 Stuffing or Dressing or Whatever....

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2012 Stuffing or Dressing or Whatever....

sandylc | Nov 1, 2012 06:29 PM

Let's not fight about the name of the thing.....if you think about it, both names are somewhat silly and non-descriptive. In the bird (or the pork roll, or whatever), or out, it can be yummy or tasteless. Share your stained, treasured recipes (probably again, but the last thread about it was too long to read!)

Mine:

Saute celery (1 rib), onions (1/2 cup), and peeled chopped apples (3) (Jonathans!) and S&P in unsalted butter (1/2 stick). Throw into a giant bowl of cubed white bread (high-quality, 1 small or 1/2 large loaf). Add poultry seasoning (2 T.), 2 beaten eggs, 1/4 cup sugar (not kidding - very important), and 1/2 cup to 1 cup homemade chicken stock or good apple cider - enough to make it pretty moist. Stir like mad for a while. Done. NOTE: The bread should be pretty fresh - none of this drying or toasting stuff.

Mind you, this is a family recipe and I've had to work at coming up with exact measurements - if you make this you have to use a few instincts.Taste it for salt, for example.

The most unusual element here is the sugar - it really makes it work and the sweetness is yummy.

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