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If one is so determined to have solely a "stuffing taste," then one should simply serve bread or cornbread, whichever is one's preferred stuffing base.
In our family, a cornbread base with onions, tart apples, cilantro, jalapeño, fresh chopped sage (never, ever powdered sage) and assorted other herbs and spices, celery (sometimes), and hard-boiled eggs has been the tradition for over 100 years. We don't use eggs as a binder, because we like our stuffing/dressing to be more crumbly.
We like it fine. So do our guests. Some like it with gravy, some with butter, some just plain. Tastes great.
It's all dependent upon one's own background. No need to get all upset over someone else's recipe.
I use just one sometimes as a binder...wish I had this year, as the dressing was a bit unstable.
I also use eggs just as a binder. I add in celery, onions, mushrooms and lots of Bell sesoning. I don't think I have ever run across any with nuts. I have had it with cranberries in it. I thought that was really good!
If one is so determined to have solely a "stuffing taste," then one should simply serve bread or cornbread, whichever is one's preferred stuffing base.
In our family, a cornbread base with onions, tart apples, cilantro, jalapeño, fresh chopped sage (never, ever powdered sage) and assorted other herbs and spices, celery (sometimes), and hard-boiled eggs has been the tradition for over 100 years. We don't use eggs as a binder, because we like our stuffing/dressing to be more crumbly.
We like it fine. So do our guests. Some like it with gravy, some with butter, some just plain. Tastes great.
It's all dependent upon one's own background. No need to get all upset over someone else's recipe.
I'm a native Texan and I never thought of using jalapenos. That sounds amazing! I am not upset, but rather insistent about the proper stuffing recipe is because the wife and I were having an, ahem, "discussion" about this. She insists it should have nuts and eggs. I insist it should not. (She is from Virginia). We are debating who makes the stuffing this year (maybe two types?)
We make it 1/3 cornbread, 2/3 seasoned cubes , a couple or three medium diced onions, one or two diced green peppers, one diced red pepper, three or four stalks diced celery, a pound of crumpled sage sausage, a large handful fresh cranberries, rosemary and sage. Add a half quart of turkey stock to what doesn't get put into the bird.
Nor should it have nuts. That is an abomination of the purity of the stuffing taste. That is all.
no nuts and certainly no eggs. I know, some do use eggs including my niece but why I have no idea. If made right and put back into birdy's insides it is moist and holds together beautifully. And as for nuts? What is that all about?
I also use eggs just as a binder. I add in celery, onions, mushrooms and lots of Bell sesoning. I don't think I have ever run across any with nuts. I have had it with cranberries in it. I thought that was really good!
That is sorta like mine. I use sausage but dad used to use bacon; not a lot: yes, onions, celery, mushrooms, maybe apple, it just depends and dried sage plus of course other spices including salt and pepper. If I think it is too dry I use a bit of milk. I think what we use in ours depends on what region we were raised in or where we live.
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