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I make a witches' brew for the stuffing. I saute diced onions and carrots in butter and broth, then add a selection of mushrooms. I use a lot of mushrooms but the bulk of them are finely diced so they do not even appear in the stuffing but bring great flavor. I slice a handful just for show. then I chop roasted, shelled chestnuts. Mix all with chicken broth, butter and bagged Pepperidge Farm and put in roasting pan. then I drizzle turkey juice, fat and all over the top, sprinkle butter chips on top, cover with foil and cook thoroughly. I like my stuffing a little soggy so I am strong on the chicken broth.
Ok I love carrots! I add them to everything! One year I did add them to my dressing....my family makes me promise every year I won't add them again. I do not like them glazed or sweetened.
Quote:
Originally Posted by debzkidz
That's how I like them too. No one else in the house does though, so we just don't bother with them on Thanksgiving.
For me, glazed carrots are cut lengthwise, the woody centers cut out (they taste bitter if you ever tried them), cut in bite sized pieces and saute in butter and a little water until soft, then add brown sugar until the whole thing starts to carmalize. Serve in bowl. I should have had them on the menu this year.
I agree. For the last couple of years, my stuffing has turned out flavorless and mushy, despite using the same recipe my mom used for decades. The cubes are smaller and the seasoning seems to be not as flavorful. My family and I are so disappointed.
I never bake in the bird, always do separate pans. Yes, pans...I always have to make double and triple batches...Cornbread, Onion, and Sage dressing is everyone's favorite side.
I agree. For the last couple of years, my stuffing has turned out flavorless and mushy, despite using the same recipe my mom used for decades. The cubes are smaller and the seasoning seems to be not as flavorful. My family and I are so disappointed.
I add celery and fried onions and chicken broth and I think the flavor has changed, too.
Nuts! I just bought two bags yesterday. I buy the cubes because the size and texture are perfect for my stuffing recipe, which uses diced celery and mushrooms and other goodies. If I dried and cut bread into small dice, I'd lose half of it in crumbs. I suppose I could cut it up and then dry it, though.
Now I wonder if I should try a different brand. I like knowing that one bag makes one recipe and not wondering how much bread makes 12 cups.
I went to buy the Fresh Market stuffing, but a teeny box was $4.95. I think I will use Pepperidge Farm, but use WAY more herbs and seasoning in it.
Up in Ohio, a bread company makes stuffing bread, which is loaves with sage and other herb already in it. If I could get this I would try it. I used to buy it all the time to make turkey sandwiches, which were fabulous.
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I love carrots! I add them to everything! One year I did add them to my dressing....my family makes me promise every year I won't add them again. I do not like them glazed or sweetened.
