Stuffing help!

[giddyromance]

Hello, bakebakebakers

Comments

[mavinmaverick]

Just FYI (and this is terribly anal!): If it's in the bird, it's stuffing. If it's outside the bird, it's dressing.

Having said that, I have a wonderful Sausage and Mushroom dressing, that we really enjoy. I plan on making it this year. The recipe is from AllRecipes.com, and I don't think we've tweaked much on it other than amount.

http://allrecipes.com/recipe/sausage-mushroom-dressing/detail.aspx

Hum...upon testing that link, it seems to go to a different recipe for some reason. If you have a problem with the link, or you want the recipe I was trying to give you, let me know and I'll get it to you a different way.

[sushidog]

Just FYI (and this is terribly anal!): If it's in the bird, it's stuffing. If it's outside the bird, it's dressing.
I think that varies by region; in the UK, I've never heard it referred to as dressing; it's stuffing whether it's in or out!

My favourite recipe involves chestnuts; I don't know whether they're safe for someone with a nut allergy, but in case they are;
1oz butter
1/2 onion, peeled and finely chopped
1 tin (8oz) chestnut puree (not the sweetened stuff!)
6oz sausage meat
4oz fresh white breadcrumbs (about 3 slices of bread)
Tablespoon finely chopped parsley
Salt, pepper.

Heat the butter in a large pan. Fry the onion until soft, over a low-medium heat. Take off the heat, add all the other ingredients, and mix thoroughly. Form into balls the size of a walnut. Bake them at GM 5 or 6 (180-200oc) for about 20 minutes, until brown and crunchy on the outside. These freeze well before cooked; form into balls, place on a baking tray and freeze overnight, then transfer into an air-tight bag or container to store.

[mavinmaverick]

I personally don't care either way...I'll know what you're talking about. But my horribly anal British husband has a fit if the wrong word is used. He also has problems with Apple Martinis, and other stuff I can't think of off the top of my head.

[sushidog]

Interesting; whereabouts in the UK is your husband from?

[gwylliondream]

It's not very inventive, but this is the go-to at my house:

http://www.bellsseasonings.com/recipe-stuffing-bells.html

If you're not stuffing it in the bird, you can bake it in a dish. We often make extra that way.

If you can't get Bell's Seasoning where you live, you could just make your own with the ingredients: rosemary, oregano, sage, ginger, marjoram, thyme and pepper.

Good luck!

[oncelikeshari]

Here's a vegetarian stuffing without any nuts - http://www.bbc.co.uk/food/recipes/sageandonionstuffing_1328

This is the meat version (again no nuts) - http://www.bbc.co.uk/food/recipes/sagesausagestuffing_8912

Sage and onion stuffing is the basic, go to stuffing in the UK.

And, just to avoid arguments, don't call it dressing in front of British people *lol*

[mavinmaverick]

That depends on the British person. My British husband would have a fit if you used the wrong word. He's a jerk like that.

[teragramm]

I don't have a stuffing recipe, I just "wing " it. That being said, my recipe is similar to the bell's recipe but I use dried thyme leaves instead of bell's seasoning and I use chicken broth instead milk and I will sometimes add a beaten egg.

The thing I like about this recipe is that it is versatile and can be changed by adding other ingredients. I have from time to time added some of the following; small pieces of diced apples or mushrooms or pancetta. You can also change the recipe by swapping out some of the bread for cornbread (not one that has a high sugar content because it make the stuffing too sweet).

[elephantus45]

I do this too, only ever used chicken broth and I love to add a bunch of mushrooms as well.

[paper_crystals]

Anything Smitten Kitchen does is excellent.

http://smittenkitchen.com/blog/2013/11/apple-and-herb-stuffing-for-all-seasons/