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I’m a southern girl who grew up on corn bread dressing, baked in a pan as a side with turkey. 25 years ago I married a man who cooked a turkey with white bread stuffing (yes, stuffed into the bird’s cavity!) I loved it! So we came up with a stuffing made with white bread and corn bread mixture and we stuff it. After a lot of my family moved to Oregon from Texas, they don’t like the stuffing and go to my sister in law’s house for her “southern style” dressing. Our families gather for dessert and we get to eat left overs at my house!
What is your style?

I have gotten accustomeed to bothe,

my mom used to stuff the bird and called it stuffing… but gotta be careful, cause you can get food poison… they say, with leavin it in too long…

down here in Jaw-Jah… they call it chicken dressing… so i have gotten accustomed to that… and it is made on the side…

but i still use both terms… just ready to eat it…

Stove top calls theirs stuffing…

my mom used to stuff the bird and called it stuffing… but gotta be careful, cause you can get food poison… they say, with leavin it in too long…

down here in Jaw-Jah… they call it chicken dressing… so i have gotten accustomed to that… and it is made on the side…

but i still use both terms… just ready to eat it…

Stove top calls theirs stuffing…

Jaw-Jah!! That’s cute, I said it out loud to figure out where you meant!!
We remove the stuffing as soon as the little red thing pokes out and then put the bird back in to cook more, I read that a stuffed bird won’t cook through out, so we do this as a precaution.
Our whole family got sick once at my Grandma’s, we had gone to the circus and came home to eat left overs… (I wish there were a green frown-y face!)

Quote Coastie: I'm a southern girl who grew up on corn bread dressing, baked in a pan as a side with turkey. 25 years ago I married a man who cooked a turkey with white bread stuffing (yes, stuffed into the bird's cavity!) I loved it! So we came up with a stuffing made with white bread and corn bread mixture and we stuff it. After a lot of my family moved to Oregon from Texas, they don't like the stuffing and go to my sister in law's house for her "southern style" dressing. Our families gather for dessert and we get to eat left overs at my house! What is your style?

I do both. I stuff the bird (my very favorite part of Thanksgiving is that stuffing and gravy!) and because we all want more than that bird can hold I make some as “dressing” in a seperate pan. my stuffing stays in the bird until it is completely done, then scooped out and served in a bowl. I don’t know how you could get sick from it cooking in the bird the whole time.

Well since nobody in our family likes “dark meat” we always have a turkey breast with dressing…and my favorite is just plain “Stove Top” that is baked so the top is crusty! Please don’t give me any stuffing with oysters…gag…gag…mini throw-up…sorry!!

Quote calliope: I do both. I stuff the bird (my very favorite part of Thanksgiving is that stuffing and gravy!) and because we all want more than that bird can hold I make some as "dressing" in a seperate pan. my stuffing stays in the bird until it is completely done, then scooped out and served in a bowl. I don't know how you could get sick from it cooking in the bird the whole time.

Down here in “Missippi” I make dressing have always used white bread mixed with corn bread, never made stuffing either as I too have heard it’s easy to make one sick. I also make it to serve with a good pork tender loin roast. We eat dressing all year round.

Quote soapgran: Down here in "Missippi" I make dressing have always used white bread mixed with corn bread, never made stuffing either as I too have heard it's easy to make one sick. I also make it to serve with a good pork tender loin roast. We eat dressing all year round.

—>>>You are making me hungry!! Roast pork loin rolled in gobs of garlic pepper/rosemary with garlic gloves inserted inside, Stove Top pork stuffing, fluffy mashed potatoes, gravy, green beans and a good yeast roll…wiping off the drool!!

Quote calliope: I do both. I stuff the bird (my very favorite part of Thanksgiving is that stuffing and gravy!) and because we all want more than that bird can hold I make some as "dressing" in a seperate pan. my stuffing stays in the bird until it is completely done, then scooped out and served in a bowl. I don't know how you could get sick from it cooking in the bird the whole time.

That’s what I grew up with, and what we still do.
I do the “dressing” in round baking pans with strips of bacon on the bottom. I have always stuffed the bird, and grew up with the same, never heard of taking out the stuffing before the bird was done, and never had anyone ever get sick…well from eating the stuffing…eating too much…yes!

My Grandmother, Mom and aunts and I all made the same type of giblet dressing, stuffed inside the turkey and not removed until the turkey was thoroughly cooked, then removed immediately. There was usually enough for an extra dish baked separately. They were all fanatics about immediate refrigeration, and no one has ever been sick. My grandmother also made a special oyster dressing cooked separately for my Uncle and her brother. My biggest regret is that I did not try it, because in adulthood I have discovered Olympic yearling oysters, the tiny ones, and how good they are (cooked for me). They are so rich, though, that five is about my limit. After my son was old enough to eat Thanksgiving dinner, he requested good old Stovetop stuffing, because he didn’t want the stuff with the ground-up giblets in it. They were always thoroughly cooked first, of course.

This Texas girl loves her southren style dressing! The first time I heard about stuffing I was like 8) LOL! I had never heard of such a thing and it grossed me out a little! Ive since tried it and found it to be quite good but we still keep with tradition and believe me, with about 30 average family members that attend Thanksgiving every year, there will be PLENTY of cornbread dressing to go around!

I prefer cornbread dressing. Have a recipe I’ve used for years that always works well and tastes great. I used to put stuff the turkey with my dressing, but stopped doing that years ago. Nowadays, I season the cavity and put in some quartered onion, chopped celery, and slices of lemon and parsley. Looks like we have folks everywhere who love both dressing and stuffing. How about us sharing our recipes? Thanks.

I would like to try a pan of corn bread dressing if someone wants to share a recipe. Problem is my family is so much about traditional dishes (I still make that jello salad!) I would have to make my usual dressing and oornbread.

Quote 2577Echo: My Grandmother, Mom and aunts and I all made the same type of giblet dressing, stuffed inside the turkey and not removed until the turkey was thoroughly cooked, then removed immediately. There was usually enough for an extra dish baked separately. They were all fanatics about immediate refrigeration, and no one has ever been sick. My grandmother also made a special oyster dressing cooked separately for my Uncle and her brother. My biggest regret is that I did not try it, because in adulthood I have discovered Olympic yearling oysters, the tiny ones, and how good they are (cooked for me). They are so rich, though, that five is about my limit. After my son was old enough to eat Thanksgiving dinner, he requested good old Stovetop stuffing, because he didn't want the stuff with the ground-up giblets in it. They were always thoroughly cooked first, of course.

Echo, what I have done is make a Scalloped Oyster side dish for Thanksgiving or Christmas (or anytime really). I hated oysters until I gave it a taste someone else brought for dinner one time. Oh my goodness, is it ever good. I will send you the recipe if you want it (if I can find it) or I will post it here if anyone else is interested.

Grew up in PA but learned to love oysters when we lived in New Orleans. I don’t really like them in stuffing butI used to make oyster stew for my husband every Christmas Eve. Love scalloped also!

my mom always made stuffing, put in in the bird, she also put the stuffing in a casserole dish for extra, my grandmother made a sausage stuffing, we all hated it, LOL, we, use stove top and doctor it up, celery, carrots, onions, we bake it in a casserole

Quote calliope: I would like to try a pan of corn bread dressing if someone wants to share a recipe. Problem is my family is so much about traditional dishes (I still make that jello salad!) I would have to make my usual dressing and oornbread.

----->>>I don’t have a recipe for cornbread dressing but this is a great recipe to replace your traditional jello salad. This is our family favorite.

Cranberry Fluff

1 bag fresh cranberries
3/4 c. sugar
1 can crushed pineapple (15 oz.), drained
3 c. miniature marshmallows
1/2 c. chopped pecans
1 tub of regular Cool Whip

The day before serving: Pick over cranberries, wash and chop in food processor. Put chopped cranberries in a large bowl and add 3/4 c. sugar and 3 c. miniature marshmallows. Cover and refrigerate overnight and if possible, stir several times.

Drain the pineapple and refrigerate. Just before serving, add the drained crushed pineapple, nuts and thawed tub of Cool Whip.

This is a favorite for Thanksgiving and Christmas dinners. Serves 8 to 10.

Turkey with Old Fashioned Stuffing
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
Ingredients
18 pound turkey
30 slices white bread, cubed
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste
Directions:
Allow the bread to sit approximately 24 hours in a roasting pan.
Melt the butter in a skillet over medium heat. Stir in the onion and celery and slowly cook until soft.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use milk, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper. Let cool.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing, put some around the neck area too! Rub the skin with the softened butter, and season with salt and pepper.
Don’t forget to baste the turkey at least once an hour!!
Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours. Remove the stuffing before carving.
Happy Thanksgiving!

Quote 2577Echo: My Grandmother, Mom and aunts and I all made the same type of giblet dressing, stuffed inside the turkey and not removed until the turkey was thoroughly cooked, then removed immediately. There was usually enough for an extra dish baked separately. They were all fanatics about immediate refrigeration, and no one has ever been sick. My grandmother also made a special oyster dressing cooked separately for my Uncle and her brother. My biggest regret is that I did not try it, because in adulthood I have discovered Olympic yearling oysters, the tiny ones, and how good they are (cooked for me). They are so rich, though, that five is about my limit. After my son was old enough to eat Thanksgiving dinner, he requested good old Stovetop stuffing, because he didn't want the stuff with the ground-up giblets in it. They were always thoroughly cooked first, of course.

Echo, what I have done is make a Scalloped Oyster side dish for Thanksgiving or Christmas (or anytime really). I hated oysters until I gave it a taste someone else brought for dinner one time. Oh my goodness, is it ever good. I will send you the recipe if you want it (if I can find it) or I will post it here if anyone else is interested.

Oh, Eppy, I would love to have it. We are so close to the Coast that we do get fresh oysters here. Please take your time, I will be thrilled whenever I receive it.

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