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

In article <2osgf.13853$qw.10892@fed1read07>, "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

If I want fruit on Thanksgiving, I'll have a piece of pie, thanks.
Rob's mom always put raisins in an otherwise ordinary sage-onion bread
dressing. AFAIC, an abomination. And I usually throw a handful of
raisins in part of the stuffing dish. -- Can't say I never do anything
nice for him. Gack.
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

On Mon, 21 Nov 2005 15:05:04 -0800, "Nexis" > wrote:

>Who out there uses fruit in their stuffing? What do you use? Is it out of
>tradition? Or because you really prefer it?

I've never used fruit or nuts in dressing before, but this year, we're
going to experiment with chopped apples (Crash's idea) and pecans (my
idea). I'm a little concerned about the apples, but you can't play it
safe all the time! I'll post results.

Oh, and Alton Brown showed onions and apples in the cavity of the
turkey on one of his shows.

Carol
--
Wash away the gray to respond.

No Fruit for me. I prefer savory, not sweet, when it comes to stuffing.
Also, it's a texture thing...I don't like mushy or chewy - I like soft
and crunchy, thought the sausage is a bit chewy, but savory...lol. With
my recipe for cornbread/sausage stuffing I make crisp fried stuffing
patties for leftovers, reheating the turkey bits and pieces not right
for sandwiches, in leftover gravy and serve it over the patties. Sweet
just wouldn't work for me.

Ellen

Damsel in dis Dress wrote on 21 Nov 2005 in rec.food.cooking

> On Mon, 21 Nov 2005 15:05:04 -0800, "Nexis" > wrote:
>
> >Who out there uses fruit in their stuffing? What do you use? Is it
> >out of tradition? Or because you really prefer it?
>
> I've never used fruit or nuts in dressing before, but this year, we're
> going to experiment with chopped apples (Crash's idea) and pecans (my
> idea). I'm a little concerned about the apples, but you can't play it
> safe all the time! I'll post results.
>
> Oh, and Alton Brown showed onions and apples in the cavity of the
> turkey on one of his shows.
>
> Carol

I've had cornish game hens cooked on a bed of apricot stuffing...it was
very good. the stuffing had pecans and filberts in it as well as the dried
apricots.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

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

Nope. My middle brother is big on putting apples in his stuffing/dressing.
No, thanks, I don't want fruit in it.

Jill

Damsel in dis Dress wrote:
> On Mon, 21 Nov 2005 15:05:04 -0800, "Nexis" > wrote:
>
>> Who out there uses fruit in their stuffing? What do you use? Is it
>> out of tradition? Or because you really prefer it?
>
> I've never used fruit or nuts in dressing before, but this year, we're
> going to experiment with chopped apples (Crash's idea) and pecans (my
> idea). I'm a little concerned about the apples, but you can't play it
> safe all the time! I'll post results.
>
> Oh, and Alton Brown showed onions and apples in the cavity of the
> turkey on one of his shows.
>
> Carol

Here's a thought, make two separate pans in case you don't like the one with
the fruit and nuts.

Jill

On Tue, 22 Nov 2005 00:23:50 -0000, Mr Libido Incognito
> wrote:

>I've had cornish game hens cooked on a bed of apricot stuffing...it was
>very good. the stuffing had pecans and filberts in it as well as the dried
>apricots.

That sounds delicious! I've never had hot apricots, but it'll be fun
to try. Thanks!

Carol
--
Wash away the gray to respond.

On Mon, 21 Nov 2005 18:25:08 -0600, "jmcquown"
> wrote:

>Damsel in dis Dress wrote:
>> On Mon, 21 Nov 2005 15:05:04 -0800, "Nexis" > wrote:
>>
>>> Who out there uses fruit in their stuffing? What do you use? Is it
>>> out of tradition? Or because you really prefer it?
>>
>> I've never used fruit or nuts in dressing before, but this year, we're
>> going to experiment with chopped apples (Crash's idea) and pecans (my
>> idea). I'm a little concerned about the apples, but you can't play it
>> safe all the time! I'll post results.
>>
>> Oh, and Alton Brown showed onions and apples in the cavity of the
>> turkey on one of his shows.
>>
>> Carol
>
>Here's a thought, make two separate pans in case you don't like the one with
>the fruit and nuts.

Excellent idea! Thanks!
Carol (check your mail)
--
Wash away the gray to respond.

Damsel in dis Dress wrote on 21 Nov 2005 in rec.food.cooking

> On Tue, 22 Nov 2005 00:23:50 -0000, Mr Libido Incognito
> > wrote:
>
> >I've had cornish game hens cooked on a bed of apricot stuffing...it
> >was very good. the stuffing had pecans and filberts in it as well as
> >the dried apricots.
>
> That sounds delicious! I've never had hot apricots, but it'll be fun
> to try. Thanks!
>
> Carol

I had hot apricots for lunch today and supper sunday night...in a chicken
stew kinda dealie...Chicken marsala. An indian dish made with garm marsala,
ginger, soaked dried apricots and the soaking water, chicken (of course)
tomatoes and tomato paste, garlic and onions. Recipe was in the paper a
while ago. It was ok sunday night but better after sitting in the fridge
overnight as the flavours melded.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"jmcquown" > wrote in message
. ..
> 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
>
> Nope. My middle brother is big on putting apples in his
> stuffing/dressing.
> No, thanks, I don't want fruit in it.
>
> Jill

Yuk - fruit in my stuffing? BIG no.

E.

In article <2osgf.13853$qw.10892@fed1read07>, "Nexis" >
wrote:

> 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

I don't care for fruit in stuffing. My sister used to make one with
dried apricots, raisins and dried apples and it just wasn't my thing.

However, the very worst stuffing I ever had was made by a sister in law
who made YAM stuffing one year. Blech! That is the slimiest food I
have ever encountered. To give her credit, she never made it again.

marcella

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?
>

I have put diced apple in stuffing for turkey and chicken and it was pretty
good. Sometimes I use a bread stuffing for pork tenderloin and use copped dried
apricots and it s very nice.

> Nexis wrote:
>
> >
> > Who out there uses fruit in their stuffing? What do you use? Is it out of
> > tradition? Or because you really prefer it?
> >
>


Nope, I'm an onion, celery, sage, cornbread stuffing girl myself.

On Mon 21 Nov 2005 08:45:55p, Thus Spake Zarathustra, or was it
itsjoannotjoann?

>
>
>> Nexis wrote:
>>
>> >
>> > Who out there uses fruit in their stuffing? What do you use? Is it
>> > out of tradition? Or because you really prefer it?
>> >
>>
>
>
> Nope, I'm an onion, celery, sage, cornbread stuffing girl myself.

That's my basic dressing, too, but I often add a few toasted pecans, and
occasionally a few dried cranberries. I don't stuff the bird, but bake it
in a casserole dish. I also like the basic stuffing in a rolled pork roast
or with pork chops.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:
> On Mon 21 Nov 2005 08:45:55p, Thus Spake Zarathustra, or was it
> itsjoannotjoann?
>

> >
> > Nope, I'm an onion, celery, sage, cornbread stuffing girl myself.
>
> That's my basic dressing, too, but I often add a few toasted pecans, and
> occasionally a few dried cranberries. I don't stuff the bird, but bake it
> in a casserole dish. I also like the basic stuffing in a rolled pork roast
> or with pork chops.
>
> --
> Wayne Boatwright *¿*


Yeah, we always bake ours in a separate dish, too. It's usually slid
into the oven when the turkey comes out and rests for awhile.

On Mon 21 Nov 2005 09:27:49p, Thus Spake Zarathustra, or was it
itsjoannotjoann?

>
> Wayne Boatwright wrote:
>> On Mon 21 Nov 2005 08:45:55p, Thus Spake Zarathustra, or was it
>> itsjoannotjoann?
>>
>
>> >
>> > Nope, I'm an onion, celery, sage, cornbread stuffing girl myself.
>>
>> That's my basic dressing, too, but I often add a few toasted pecans,
>> and occasionally a few dried cranberries. I don't stuff the bird, but
>> bake it in a casserole dish. I also like the basic stuffing in a
>> rolled pork roa st or with pork chops.
>>
>> --
>> Wayne Boatwright *¿*
>
>
> Yeah, we always bake ours in a separate dish, too. It's usually slid
> into the oven when the turkey comes out and rests for awhile.

Good stuff! I'd almost rather have the dressing than the turkey. :-)



--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Mon, 21 Nov 2005 15:05:04 -0800, Nexis wrote:

> Who out there uses fruit in their stuffing? What do you use? Is it out of
> tradition? Or because you really prefer it?

I put tart apples in mine.... not too much though, I like traditional
stuffing too.
--

Practice safe eating. Always use condiments.

"Nexis" > wrote in message
news:2osgf.13853$qw.10892@fed1read07...

> Who out there uses fruit in their stuffing? What do
> you use? Is it out of tradition? Or because you
> really prefer it?

I do, but not to excess, I think. I pretty much just like stuffing.

I really like the Grand Marnier apricot stuffing from the Silver Palate Good
Times cookbook -- it's got an obscene amount of butter in it (as many of the
Silver Palate recipes do), but it's the first stuffing I ever made and I
love it so much that I can't seem to make anything else for my turkey. The
turkey itself is rubbed with fresh orange juice, stuffed, rubbed with yet
another obscene amount of butter (two *cups* worth) and liberally seasoned
with thyme, salt and pepper. Hm. Maybe I should make a pan of stuffing on
its own for turkey day, and maybe a roast turkey breast...

Grand Marnier Apricot Stuffing
(enough for a 21-24 pound turkey)

1 cup diced dried apricots
1-1/2 cups Grand Marnier
Turkey liver and heart
1 cup (2 sticks) unsalted butter
2 cups coarsely chopped celery
1 large yellow onion, chopped
1 pound bulk pork sausage
1 pound herb stuffing mix
1 cup slivered almonds
2 cups chicken stock
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste

Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat
to boiling. Remove from heat and set aside. Simmer the turkey liver and
heart in water to cover in a small saucepan for 5 minutes; set aside to
cool.

Melt 1/2 cup of the butter in a large skillet over medium heat. Add the
celery and onion and saute for 10 minutes. Transfer to a large mixing bowl.
Cook the pork sausage in the same skillet, crumbling with a fork, until it
is no longer pink. Remove from the heat and add to the celery mixture. Add
the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey
livers and heart and add to the stuffing mixture. Stir to combine.

Heat the remaining 1/2 cup butter and the stock in a small saucepan just
until the butter melts. Pour over the stuffing mixture and add the
remaining 1/2 cup Grand Marnier. Stir well to moisten the stuffing. Season
with the thyme and salt and pepper to taste.

Kimberly wrote:

> Who out there uses fruit in their stuffing? What do you use? Is it out of
> tradition? Or because you really prefer it?

My family has no fruit-in-stuffing tradition, but I do it because I like it.
It's not a HUGE presence, but it's definitely there.

Bob

Mr Libido Incognito replied to Carol:

>> I've never had hot apricots, but it'll be fun to try. Thanks!
>
> I had hot apricots for lunch today and supper sunday night...in a chicken
> stew kinda dealie...Chicken marsala. An indian dish made with garm
> marsala, ginger, soaked dried apricots and the soaking water, chicken (of
> course) tomatoes and tomato paste, garlic and onions. Recipe was in the
> paper a while ago. It was ok sunday night but better after sitting in the
> fridge overnight as the flavours melded.

Sometimes when I make pork braised in milk I add some dried apricots before
cooking. I think it's a great addition. Sometimes I use prunes instead;
that's also good.

Bob

On Mon, 21 Nov 2005 15:05:04 -0800, "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

We like it in ours. I use apples, and I often throw in a dried fruit
too, depends on what I have in the pantry. This year, it's dried
cherries. I also use nuts - this year it will be roasted hazelnuts.
The sage I use is fresh from my herb garden -- I've had that sage
plant since 1990, and it's travelled with me to 4 different abodes.
Wouldn't be Thanksgiving without having to traipse out in the "cold"
to snip some sage for the dressing :-)

TammyM, Sacramento where the high temp yesterday was 70-ish

On Tue, 22 Nov 2005 07:52:41 +0100, "jacqui{JB}"
> wrote:

>"Nexis" > wrote in message
>news:2osgf.13853$qw.10892@fed1read07...
>
>> Who out there uses fruit in their stuffing? What do
>> you use? Is it out of tradition? Or because you
>> really prefer it?
>
>I do, but not to excess, I think. I pretty much just like stuffing.
>
>I really like the Grand Marnier apricot stuffing from the Silver Palate Good
>Times cookbook -- it's got an obscene amount of butter in it (as many of the
>Silver Palate recipes do), but it's the first stuffing I ever made and I
>love it so much that I can't seem to make anything else for my turkey. The
>turkey itself is rubbed with fresh orange juice, stuffed, rubbed with yet
>another obscene amount of butter (two *cups* worth) and liberally seasoned
>with thyme, salt and pepper. Hm. Maybe I should make a pan of stuffing on
>its own for turkey day, and maybe a roast turkey breast...
>
>Grand Marnier Apricot Stuffing
>(enough for a 21-24 pound turkey)
>
>1 cup diced dried apricots
>1-1/2 cups Grand Marnier
>Turkey liver and heart
>1 cup (2 sticks) unsalted butter
>2 cups coarsely chopped celery
>1 large yellow onion, chopped
>1 pound bulk pork sausage
>1 pound herb stuffing mix
>1 cup slivered almonds
>2 cups chicken stock
>1/2 teaspoon dried thyme
>Salt and freshly ground black pepper, to taste
>
>Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat
>to boiling. Remove from heat and set aside. Simmer the turkey liver and
>heart in water to cover in a small saucepan for 5 minutes; set aside to
>cool.
>
>Melt 1/2 cup of the butter in a large skillet over medium heat. Add the
>celery and onion and saute for 10 minutes. Transfer to a large mixing bowl.
>Cook the pork sausage in the same skillet, crumbling with a fork, until it
>is no longer pink. Remove from the heat and add to the celery mixture. Add
>the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey
>livers and heart and add to the stuffing mixture. Stir to combine.
>
>Heat the remaining 1/2 cup butter and the stock in a small saucepan just
>until the butter melts. Pour over the stuffing mixture and add the
>remaining 1/2 cup Grand Marnier. Stir well to moisten the stuffing. Season
>with the thyme and salt and pepper to taste.

Mmmmmmmmm, nice recipe! I think I'd forego the herbed stuffing mix
and sub something else, but even with, it sounds very nice! I may
just have to make some in addition to our traditional dressing.

TammyM

"jmcquown" > wrote in message
. ..
> 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
>
> Nope. My middle brother is big on putting apples in his
stuffing/dressing.
> No, thanks, I don't want fruit in it.
>
> Jill
>
>

Me neither. I'm finally, at almost age 40, just learning to like stuffing
and the only kind I like is cornbread stuffing. Cornbread, onions, celery,
chicken stock, egg, poultry seasoning and sage. Simple, easy and I like it.
Leave the fruit out, please. Oh, no giblets or anything either.

kili

"itsjoannotjoann" > wrote in message
oups.com...
>
>
> > Nexis wrote:
> >
> > >
> > > Who out there uses fruit in their stuffing? What do you use? Is it out
of
> > > tradition? Or because you really prefer it?
> > >
> >
>
>
> Nope, I'm an onion, celery, sage, cornbread stuffing girl myself.
>

Just like me!!!!!!!

kili

On Mon, 21 Nov 2005 19:58:49 -0500, Dave Smith
> wrote:

>I have put diced apple in stuffing for turkey and chicken and it was pretty
>good. Sometimes I use a bread stuffing for pork tenderloin and use copped dried
>apricots and it s very nice.

I very often put 1/2 of a finely chopped apple in my stuffing (along
with the chopped onion and celery). You can't really tell it's there -
it just adds a bit more moisture and a touch of sweetness.

I use this with pork or chicken/turkey.

Jo Anne

"Nexis" > wrote in message
news:2osgf.13853$qw.10892@fed1read07...
> 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

Dried Cranberries & Granny Smith Apples.

I like it. :-)

Dimitri

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

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

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

Not me. My stuffing gets bread, toasted and ripped apart by hand,
onion, stock, butter, salt, pepper, and of course parsely, sage,
rosemary and thyme. (And yes, I can't even type that without the song
running through my head.) I like sausage enough that I really should
break down and try a sausage variant one of these years, but not for
Thanksgiving, I think.

--
Ernest

In article <2osgf.13853$qw.10892@fed1read07>, "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?

I do not like fruit in stuffing/dressing. My mom started adding
apple and cranberries to hers several years ago, much to the detriment
of a perfectly good recipe. I don't like oysters in stuffing, either.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
Marcella Peek > wrote:

> However, the very worst stuffing I ever had was made by a sister in law
> who made YAM stuffing one year. Blech! That is the slimiest food I
> have ever encountered. To give her credit, she never made it again.

This sounds horrifying. You win the gross out contest.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"kilikini" > wrote in message
. ..
>
> "jmcquown" > wrote in message
> . ..
>> 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
>>
>> Nope. My middle brother is big on putting apples in his
> stuffing/dressing.
>> No, thanks, I don't want fruit in it.
>>
>> Jill
>>
>>
>
> Me neither. I'm finally, at almost age 40, just learning to like stuffing
> and the only kind I like is cornbread stuffing. Cornbread, onions,
> celery,
> chicken stock, egg, poultry seasoning and sage. Simple, easy and I like
> it.
> Leave the fruit out, please. Oh, no giblets or anything either.
>
> kili
>

Sounds about like mine, except with wheat and white breads where you use
cornbread. Simple and easy and lovely. Oh, and I add pepper. Black and white
both.

kimberly

On Tue 22 Nov 2005 03:51:20a, Thus Spake Zarathustra, or was it kilikini?

>
> "jmcquown" > wrote in message
> . ..
>> 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
>>
>> Nope. My middle brother is big on putting apples in his
>> stuffing/dressing. No, thanks, I don't want fruit in it.
>>
>> Jill
>>
>>
>
> Me neither. I'm finally, at almost age 40, just learning to like
> stuffing and the only kind I like is cornbread stuffing. Cornbread,
> onions, celery, chicken stock, egg, poultry seasoning and sage. Simple,
> easy and I like it. Leave the fruit out, please. Oh, no giblets or
> anything either.
>
> kili

My favorite is cornbread dressing, and for years I *thought* I was making
it the way my grandmother and mom always made it, that is, until my mom was
in the kitchen with me one Thanksgiving and asked me where the biscuits
were. To a skillet of cornbread, they always added 3-4 homemade biscuits,
crumbled. It made just the slightest difference, but an improvement, IMHO.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" > wrote in message
...
> On Tue 22 Nov 2005 03:51:20a, Thus Spake Zarathustra, or was it kilikini?
>
> >
> > "jmcquown" > wrote in message
> > . ..
> >> 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
> >>
> >> Nope. My middle brother is big on putting apples in his
> >> stuffing/dressing. No, thanks, I don't want fruit in it.
> >>
> >> Jill
> >>
> >>
> >
> > Me neither. I'm finally, at almost age 40, just learning to like
> > stuffing and the only kind I like is cornbread stuffing. Cornbread,
> > onions, celery, chicken stock, egg, poultry seasoning and sage. Simple,
> > easy and I like it. Leave the fruit out, please. Oh, no giblets or
> > anything either.
> >
> > kili
>
> My favorite is cornbread dressing, and for years I *thought* I was making
> it the way my grandmother and mom always made it, that is, until my mom
was
> in the kitchen with me one Thanksgiving and asked me where the biscuits
> were. To a skillet of cornbread, they always added 3-4 homemade biscuits,
> crumbled. It made just the slightest difference, but an improvement,
IMHO.
>
> --

Huh, I have some unmade, frozen biscuits in the freezer. Wonder if I should
make a few of them to put in the stuffing? Personally, I've never made
biscuits 'cause I never cared for them, but the hubby bought some frozen
ones a couple of months ago. I'll give it a shot! Thanks, Wayne!

kili

On Wed 23 Nov 2005 11:10:19a, Thus Spake Zarathustra, or was it kilikini?

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Tue 22 Nov 2005 03:51:20a, Thus Spake Zarathustra, or was it
>> kilikini?
>>
>> >
>> > "jmcquown" > wrote in message
>> > . ..
>> >> 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
>> >>
>> >> Nope. My middle brother is big on putting apples in his
>> >> stuffing/dressing. No, thanks, I don't want fruit in it.
>> >>
>> >> Jill
>> >>
>> >>
>> >
>> > Me neither. I'm finally, at almost age 40, just learning to like
>> > stuffing and the only kind I like is cornbread stuffing. Cornbread,
>> > onions, celery, chicken stock, egg, poultry seasoning and sage.
>> > Simple, easy and I like it. Leave the fruit out, please. Oh, no
>> > giblets or anything either.
>> >
>> > kili
>>
>> My favorite is cornbread dressing, and for years I *thought* I was
>> making it the way my grandmother and mom always made it, that is, until
>> my mom was in the kitchen with me one Thanksgiving and asked me where
>> the biscuits were. To a skillet of cornbread, they always added 3-4
>> homemade biscuits, crumbled. It made just the slightest difference,
>> but an improvement, IMHO.
>>
>> --
>
> Huh, I have some unmade, frozen biscuits in the freezer. Wonder if I
> should make a few of them to put in the stuffing? Personally, I've
> never made biscuits 'cause I never cared for them, but the hubby bought
> some frozen ones a couple of months ago. I'll give it a shot! Thanks,
> Wayne!

The frozen biscuits should work fine. Bake them today and leave them on a
plate to dry out before making your stuffing. I use about four 2-1/2 inch
biscuits to a skillet of cornbread. They should crumble easily in your
fingers. Enjoy!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:

> >> My favorite is cornbread dressing, and for years I *thought* I was
> >> making it the way my grandmother and mom always made it, that is, until
> >> my mom was in the kitchen with me one Thanksgiving and asked me where
> >> the biscuits were. To a skillet of cornbread, they always added 3-4
> >> homemade biscuits, crumbled. It made just the slightest difference,
> >> but an improvement, IMHO.
> >>
> >> --

>
> The frozen biscuits should work fine. Bake them today and leave them on a
> plate to dry out before making your stuffing. I use about four 2-1/2 inch
> biscuits to a skillet of cornbread. They should crumble easily in your
> fingers. Enjoy!
>
> --
> Wayne Boatwright *¿*
>


My mom used to put leftover biscuits, just 2 or 3 at the most in her
dressing. But the key word was "leftover". Many times, with us hungry
kids hanging around, there wasn't too much of anything leftover.

:-)

"Wayne Boatwright" > wrote in message
...
> On Wed 23 Nov 2005 11:10:19a, Thus Spake Zarathustra, or was it kilikini?
>
> >
> > "Wayne Boatwright" > wrote in message
> > ...
> >> On Tue 22 Nov 2005 03:51:20a, Thus Spake Zarathustra, or was it
> >> kilikini?
> >>
> >> >
> >> > "jmcquown" > wrote in message
> >> > . ..
> >> >> 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
> >> >>
> >> >> Nope. My middle brother is big on putting apples in his
> >> >> stuffing/dressing. No, thanks, I don't want fruit in it.
> >> >>
> >> >> Jill
> >> >>
> >> >>
> >> >
> >> > Me neither. I'm finally, at almost age 40, just learning to like
> >> > stuffing and the only kind I like is cornbread stuffing. Cornbread,
> >> > onions, celery, chicken stock, egg, poultry seasoning and sage.
> >> > Simple, easy and I like it. Leave the fruit out, please. Oh, no
> >> > giblets or anything either.
> >> >
> >> > kili
> >>
> >> My favorite is cornbread dressing, and for years I *thought* I was
> >> making it the way my grandmother and mom always made it, that is, until
> >> my mom was in the kitchen with me one Thanksgiving and asked me where
> >> the biscuits were. To a skillet of cornbread, they always added 3-4
> >> homemade biscuits, crumbled. It made just the slightest difference,
> >> but an improvement, IMHO.
> >>
> >> --
> >
> > Huh, I have some unmade, frozen biscuits in the freezer. Wonder if I
> > should make a few of them to put in the stuffing? Personally, I've
> > never made biscuits 'cause I never cared for them, but the hubby bought
> > some frozen ones a couple of months ago. I'll give it a shot! Thanks,
> > Wayne!
>
> The frozen biscuits should work fine. Bake them today and leave them on a
> plate to dry out before making your stuffing. I use about four 2-1/2 inch
> biscuits to a skillet of cornbread. They should crumble easily in your
> fingers. Enjoy!
>

Thanks, Wayne! How many do you think? 3-4 you said in addition to the
cornbread? I don't have an exact recipe for my stuffing. I usually do 2
boxes of cornbread mix and then just add celery and onion accordingly,
although this year it's just the hubby and me. Still, I'll eat plenty of
stuffing leftovers!

kili

I found a delicious recipe in the newspaper years ago with dried fruit
and nuts, lost it since so I've been winging it. I love toasted pecans
and dried cherries (or cranberries) in my stuffing. Onion, celery,
herbs (dried) from the song, eggs, chicken stock. I get a loaf of
pullman type bread from the store or bakery and cube it. I make it in
a casserole dish since we usually have a turkey breast.

I've used dried prunes and apricots, and a mix, but never liked them as
much as just using the cherries.

My mom never used fruit and nuts. She did use the giblets. I was a
picky eater as a kid and thought the giblets were gross so I wouldn't
eat it.

On Wed 23 Nov 2005 11:27:57a, Thus Spake Zarathustra, or was it kilikini?

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Wed 23 Nov 2005 11:10:19a, Thus Spake Zarathustra, or was it
>> kilikini?
>>
>> >
>> > "Wayne Boatwright" > wrote in message
>> > ...
>> >> On Tue 22 Nov 2005 03:51:20a, Thus Spake Zarathustra, or was it
>> >> kilikini?
>> >>
>> >> >
>> >> > "jmcquown" > wrote in message
>> >> > . ..
>> >> >> 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
>> >> >>
>> >> >> Nope. My middle brother is big on putting apples in his
>> >> >> stuffing/dressing. No, thanks, I don't want fruit in it.
>> >> >>
>> >> >> Jill
>> >> >>
>> >> >>
>> >> >
>> >> > Me neither. I'm finally, at almost age 40, just learning to like
>> >> > stuffing and the only kind I like is cornbread stuffing.
>> >> > Cornbread, onions, celery, chicken stock, egg, poultry seasoning
>> >> > and sage. Simple, easy and I like it. Leave the fruit out, please.
>> >> > Oh, no giblets or anything either.
>> >> >
>> >> > kili
>> >>
>> >> My favorite is cornbread dressing, and for years I *thought* I was
>> >> making it the way my grandmother and mom always made it, that is,
>> >> until my mom was in the kitchen with me one Thanksgiving and asked
>> >> me where the biscuits were. To a skillet of cornbread, they always
>> >> added 3-4 homemade biscuits, crumbled. It made just the slightest
>> >> difference, but an improvement, IMHO.
>> >>
>> >> --
>> >
>> > Huh, I have some unmade, frozen biscuits in the freezer. Wonder if I
>> > should make a few of them to put in the stuffing? Personally, I've
>> > never made biscuits 'cause I never cared for them, but the hubby
>> > bought some frozen ones a couple of months ago. I'll give it a shot!
>> > Thanks, Wayne!
>>
>> The frozen biscuits should work fine. Bake them today and leave them
>> on a plate to dry out before making your stuffing. I use about four
>> 2-1/2 inch biscuits to a skillet of cornbread. They should crumble
>> easily in your fingers. Enjoy!
>>
>
> Thanks, Wayne! How many do you think? 3-4 you said in addition to the
> cornbread? I don't have an exact recipe for my stuffing. I usually do
> 2 boxes of cornbread mix and then just add celery and onion accordingly,
> although this year it's just the hubby and me. Still, I'll eat plenty
> of stuffing leftovers!
>
> kili

This first time I would use 3 biscuits, along with the cornbread. The
biscuits are definitely secondary to the cornbread. I don't really follow
a recipe either, except for the pan of cornbread and biscuits for
quantity. Like you, I just add the celery, onions, seasonings, etc.,
until it looks and tastes right. For that amount, I use 2 slightly beaten
eggs along with enough chicken broth to moisten.

HTH

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!