I have a question for the people that don't cook stuffing inside the turkey for Thanksgiving. How do you keep it from becoming a bowl of croutons?
Your dressing will be a shiny as Paula Deen walking a 5k in College Station.HtownAg92 said:
An absolute sheeeeet-ton of butter and turkey broth.
This. My grandmother, then my mom, put the dressing in the oven with a consistency of oatmeal. It always came out perfectly moist. They would stir several times during the cook to maximize the crust that formed on the top. If it was getting too solid too fast, they would stir in more turkey drippings / broth.RCR06 said:
Butter and chicken stock, but more chicken stock. When my mom makes it, it seems too wet when she's making it, but always comes out great. So I'd say put more chicken stock than you might think.
GAC06 said:
Butter, stock, and mushrooms help a lot. Obviously I'm talking about cornbread stuffing, not that yankee garbage.
Also cooking it separately is the way to go. Easier to avoid overcooking the turkey without worrying about food poisoning. Plus there's not enough space inside the bird for the amount of stuffing I like.
no it doesn't.GAC06 said:
Because cooking it correctly in the bird results in an overcooked bird.
expresswrittenconsent said:no it doesn't.GAC06 said:
Because cooking it correctly in the bird results in an overcooked bird.
Won't the gravy help if you overlook your turkey.GAC06 said:
I agree about gravy being a problem but you can still use the tail, wings, and gibblets to make a gravy. Makes some sense to do that even if you're roasting to have the gravy ready sooner
Old RV Ag said:Won't the gravy help if you overlook your turkey.GAC06 said:
I agree about gravy being a problem but you can still use the tail, wings, and gibblets to make a gravy. Makes some sense to do that even if you're roasting to have the gravy ready sooner
He didn't say no gravy for the potatoes et al. He just commented on it helping what might be viewed as a dry bird. Gosh, this board reads into everything and wants a food fight. Also, people need a sense of humor on here.HTownAg98 said:
Gravy has many more uses than just for the bird. Mashed potatoes, dressing, and anything else that might be bland and needs some salty goodness.
HTownAg98 said:
Gravy has many more uses than just for the bird. Mashed potatoes, dressing, and anything else that might be bland and needs some salty goodness.
Old RV Ag said:He didn't say no gravy for the potatoes et al. He just commented on it helping what might be viewed as a dry bird. Gosh, this board reads into everything and wants a food fight. Also, people need a sense of humor on here.HTownAg98 said:
Gravy has many more uses than just for the bird. Mashed potatoes, dressing, and anything else that might be bland and needs some salty goodness.
You really thought he didn't think about using the gravy for all those other things?
Didn't say overreacting. Said reading into it too much.HTownAg98 said:Old RV Ag said:He didn't say no gravy for the potatoes et al. He just commented on it helping what might be viewed as a dry bird. Gosh, this board reads into everything and wants a food fight. Also, people need a sense of humor on here.HTownAg98 said:
Gravy has many more uses than just for the bird. Mashed potatoes, dressing, and anything else that might be bland and needs some salty goodness.
You really thought he didn't think about using the gravy for all those other things?
I'm the one overreacting?
Yes. And hard-boiled eggs in my gravy.phideaux_2003 said:
Ok since we're talking dressing/stuffing questions...
For those who make a cornbread based dressing/stuffing...
Do you put egg in it?
I helped my grandmother make her famous dressing for probably the last 10 years of her life. She always put egg in hers and the dressing came out sorta souffl-y.
My grandmother was famous for leaving one important thing out of a recipe when passing it along and she even told me so in her later years for reasons you can imagine. (No one makes it like Maw Maw used to.) In her later years she did begin passing the actual full recipes down to me and I know that they are the full recipes because I have successfully replicated them all in past years...
When she taught my mother how to make her famous dressing she left the egg out of the recipe she passed down. I now know that it is indeed in there but mom insists her recipe is right.
Moms recipe as noted in an earlier post is consistently dry af.
So do y'all put egg in your dressings/stuffings?