Kate Connally wrote:
>
> Nexis wrote:
> >
> > There's so many version of stuffing/dressing out there! Me, I'm very
> > traditionalist when it comes to stuffing and dressing. I make mine the same
> > as my mom did, and her mom before her, with the only change being that I use
> > both white and wheat bread as opposed to all white. Well, I also chop my
> > onion and celery a heck of alot more finely than my mom, but there both in
> > there, so it's not a huge change. One thing I do *not* like is any fruit in
> > there. No raisins, apples, cranberries, nothing. I've never been big on the
> > whole savory fruit dish idea.
> >
> > Who out there uses fruit in their stuffing? What do you use? Is it out of
> > tradition? Or because you really prefer it?
> >
> > Just...you know...curious
> >
> > kimberly
>
> My normal stuffing is Corn Sausage Stuffing (from a recipe
> I came across in a magazine many years ago). It's basically
> your typical bread stuffing but no celery (my mother and
> grandmother used to put celery in their stuffing and I spent
> all evening trying to pick out the nasty cooked celery pieces)
> or onions or mushrooms - I *hate* mushrooms - or giblets or
> chestnuts or oysters - I *hate* oysters - or egg. Prior to the
> Corn Sausage Stuffing I made plain bread stuffing which was
> cubes of bread, spices and herbs (parsley, sage, rosemary,
> thyme, oregano, basil, savory, garlic powder, salt, pepper),
> and broth to moisten until it's fairly moist. (I prefer moist
> stuffing to dry stuffing). Then along came the Corn Sausage
> Stuffing. I basically just add a can of cream-style corn and
> a lb. of browned sausage meat (I like Bob Evans Sage bulk
> sausage or Jimmy Dean's).
>
> But last year I tried a new recipe for Sausage and Dried Cherry
> Stuffing. I was delicious. I am one who does like fruit in
> savory dishes. This year I'm going back to Corn but maybe I'll
> alternate years and do the Cherry next year.
>
> Kate

P.S. I forgot the cherry stuffing also had apple in it.
Kate