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Thread: My Thanksgiving Dressing

  1. #1
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    Feb 2003
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    Houston, Texas
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    My Thanksgiving Dressing

    I have the job of making the dressing for our families. This is about a two gallon pot.

    http://benchrest.com/attachment.php?...1&d=1574833375

    I will pour it in baking pans, refrigerate it, cook it Early Thursday morning.

    This is a basic corn bread mix, lots of chicken and broth, boiled eggs, cooked, (boiled)celery and and green unions, diced apples, seasoned with salt, black pepper, sage, a stick of salted butter, and just a touch of basil. You use both the juice from the green onions and celery and the seasoned broth from the boiled chicken to wet it.

    Sounds simple, but it is good.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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    Last edited by jackie schmidt; 11-27-2019 at 01:43 AM.

  2. #2
    Join Date
    Aug 2011
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    44

    Dressing

    One stick of butter? Ya skin is gonna start squeaking against ya bones. Use 2. 😀 Well at least add 2 more clicks.
    Last edited by txdan; 11-27-2019 at 01:37 AM.

  3. #3
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    Dressing

    What time should I arrive on Thanksgiving Day. My Grand Ma was the expert dressing maker. She left and took the recipe with her. I remember, the dressing was always better than the Turkey. Did you use the Turkey Giblets(Chopped) in the dressing?

    Did they teach cooking in Machinists school?

    Happy Thanksgiving,


    Glenn

  4. #4
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    Feb 2019
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    The dressing sounds fine. Have you figured out a way to build a mixing drum and turn the whole pot on the lathe?

  5. #5
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    Quote Originally Posted by FBecigneul View Post
    The dressing sounds fine. Have you figured out a way to build a mixing drum and turn the whole pot on the lathe?
    Francis, itís a Hands on Job, or a ďhands inĒ to be specific.



    Glenn, there is a LOT of chicken mixed in. Itís a meal in itís self.

  6. #6
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    Dec 2003
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    washington.........STATE that is.
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    so, I'm a yank..... to me, dressing or stuffing goes inside the bird. And it's bread-based and fork-dry. Exactly what is the function of that thar soup/stew/broth/goulash/gumbo/pot????

    You drink it?

    Spoon it?

    Dip your breads?

    Pour it over yer food?

  7. #7
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    Quote Originally Posted by alinwa View Post
    so, I'm a yank..... to me, dressing or stuffing goes inside the bird. And it's bread-based and fork-dry. Exactly what is the function of that thar soup/stew/broth/goulash/gumbo/pot????

    You drink it?

    Spoon it?

    Dip your breads?

    Pour it over yer food?
    Al, you cook it for about 2 hours at 325, it comes out like dressing you are used too, only not as dry.

    You can stuff some on the bird as well.

  8. #8
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    Quote Originally Posted by alinwa View Post
    so, I'm a yank..... to me, dressing or stuffing goes inside the bird. And it's bread-based and fork-dry. Exactly what is the function of that thar soup/stew/broth/goulash/gumbo/pot????

    You drink it?

    Spoon it?

    Dip your breads?

    Pour it over yer food?
    Al, you might be a yank, but give it a go just one time and youíll be an equal opportunity eater!

    If you donít believe me just ask me!

    Take care,

    Enjoy Thanksgiving!

    Greg

  9. #9
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    Ohhhh, let me be clear..... I like it ALL, and I'm sure I'd love Jackie's dressing

  10. #10
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    Texas
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    Thanksgiving Dressing

    Guess whoís coming to Dinner.

    Thanks for that recipe, Jackie. I see nothing wrong with sharing a favorite recipe. We all gots to eat. Iíve had cornbread dressing/stuffing in Boston, prepared by native Bostonians. The ingredients may be a little different, Boston/Houston, but its all good. I never ask what went in? Now the Turkey is a different story. Ive developed a liking for fried Turkey,using cajun spices. Seems it comes out more moist.

    Yaíll have a Happy Turkey Day,and go light on the calories.


    Glenn

  11. #11
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    Jun 2007
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    South Central WI
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    I make the dressing every year and generally it has an onion diced, celery, and two containers of mushrooms sliced thin. Cook/sweat all that down in a stick of butter and while doing that cook a cup or two of wild rice in a quart of chicken stock. I also add lots of chopped herb, primarily thyme and add some diced apples and a cup of fresh cranberries (cut in half) to the onion/mushroom mix when itís close to done. One all thatís done, melt another stick of butter in either pan and get a large mixing bowl with two bags of seasoned stuffing croutons/stuffing. Mix it all together and add a few nuts (1/3 rd cup or so), pinion nuts are great and chopped walnuts work too. Put that all into a roaster adding enough extra chicken stock to proper consistency and bake at 350 til warmed through and golden on top and edges....

    Itís just awesome.

  12. #12
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    Here is mine when we took it out of the oven Thursday.


    http://benchrest.com/attachment.php?...1&d=1575082999
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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Size:	3.06 MB 
ID:	23145  

  13. #13
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    Looks fine!

  14. #14
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    I never thought I'd see the day.... old guys sending pix of food like a bunch of millennials LOL


    Love it.

    We just brought home a new Traeger and are getting ready to cook/smoke some sirloin tip, burgers and venison, maybe even throw down some corn and veggies and then chuck in some sausage and maakara at low heat for a snack later...

    tis the season

  15. #15
    Join Date
    Aug 2011
    Posts
    44
    Just wait until spring , he will be "smoking" targets

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