Southern dressing beats Northern "stuffing' all day long!!

[Shell Beau]

:P

[KitchenWitch]

1. ...

:popcorn:

[Shell Beau]

4. Oh yeah!! And it was sooo intentional!

:7

[KitchenWitch]

13. ...

:rofl:

[Left Is Write]

17. Are you saying you make stuffing out of popcorn?

[KitchenWitch]

23. Never tried that

could be yummy though!

:7

[momophile]

2. I don't know nothin' about southern or northern

but Stove Top rocks!!

[Shell Beau]

5. Surely you jest?

[momophile]

11. I really don't know what you are talking about

It's not that I don't believe that Southern dressing is good, I've just never had it. But I have had lots of Stove Top and dang it's good!

[texanwitch]

14. Stove Top in nothing but bread.

You need to get some real dressing.

Mine is a a meal all by it self.

[momophile]

16. wait! what's the

cornbread and cranberries and nuts dressing/stuffing? I've had that. That is damn good. Where can I find some of that? Do you have any?

[texanwitch]

21. Not now, I am eating the last of my dressing right now.

I made mine, just like Grandmother did.

Some of this and some that, it always comes out right.

[Shell Beau]

19. Oh no!! Stove Top isn't good if you know any better!

I am kidding, but not really!!

[texanwitch]

3. Damn right.

I need to go eat some of my dressing with home gravy right now.

[Zomby Woof]

6. Hell yeah!

Sweet potato pie, and hush my mouth!

[Shell Beau]

8. See, you know what I'm talkin' 'bout!!

:P

[SPKrazy]

9. Hell Yeah!

wow, I sounded for a moment like that Redneck Woman singer, what's her name?

But southern food is the best!

[SPKrazy]

7. Yeah, It Does!

Good old corn bread stuffing, yummm yummmm!

[fizzgig]

10. i don't discriminate

i dislike all stuffing equally. yes i said it, i don't like stuffing.

and yes, i know i'm a freak

:P

[Shell Beau]

12. You aren't a freak! I don't like stuffing!

Now, cornbread dressing, that is a WHOLE different story! :9

[fizzgig]

22. that does sound good

hmmmm.....i'm intrigued now

[johnnie]

15. And that's why...

The South will rise again!

[Shell Beau]

20. Well, we do have some DAMN FINE food!

You may gain some weight if you eat it, but shit, what is the point in eating if it isn't good!!

:P

[johnnie]

24. Yeah, the Yankees taught y'all how to cook

We had to have *some* reason to wanna go back there. :)

[Shell Beau]

26. No, my grandma is a yankee!! She learned

what REAL cookin' was when she moved south! :P

[johnnie]

27. Ok now...

Don't MAKE us come down there and kick your asses again!






:P

[Shell Beau]

29. You can't!!!

At least when it comes to food!!

:P

[texanwitch]

28. Some weight.

Look at what Paula Deen cooks, butter and fry everything.

I love southern cooking but not Paula Deen cooking.

[Shell Beau]

30. She really doesn't fry everything! But, come on now,

butter does make everthing better!!!! :9 Good thing I have a fast metabolism. Cholesterol is a whole different story!! Looks good so far!! :shrug: Give me another 20 years!! :P

[texanwitch]

34. I don't like butter.

My southern cooking is a a mix of the old southern and Czech cooking.

My Grandmother cooked a little dry, but good.

Southern cooking in Texas is a real mix bag.

We have food from the deep south and Europe all mixing together.

[Deja Q]

18. I don't care where, I just wanna partake in stuffing like everyone else.

:P
:spray:

[texanwitch]

25. You mean dressing.

:rofl:

You don't what to eat stuffing.

[Left Is Write]

33. Nah. He's a Minnesotan. He means stuffing.

Dammit.

:D

[texanwitch]

35. The term stuffing must come from putting the dressing in inside the turkey.

The word stuffing would make sense then.

[Dulcinea]

62. Dressing goes on salad. Stuffing goes in a turkey.

Of course, I could never make a Stove Top commercial...I don't much care for stuffing. Give me the mashed potatoes every time!

[UrbScotty]

31. ...

ATTRACTIVE GOVERNOR


UGLY GOVERNOR

[Shell Beau]

32. Food!!

That is all I gotta say!!!

[wildhorses]

36. i am with you on this Shell Beau

:thumbsup::P

[yellowdogintexas]

37. damn straight. Cornbread, celery, turkey broth, onions

baked outside the bird.

[BikeWriter]

40. Lots of green onions for flavor! :-)

[yellowdogintexas]

42. oh yeah, my mom used to bake it in little patties in her iron skillets

so it had a kind of crunchy cornbread crust on top. She hated sage so I never ate it with sage in it until I began to eat these meals in other people's homes.

[BlackVelvet04]

38. Oh, yeah! My mother's

cornbread dressing is the BEST.

[BikeWriter]

39. Hurray Shell Beau! Southern cornbread dressing is where it's at!

:)

[BikeWriter]

41. K&R for Shell Beau and the South!

:hi:

[TK421]

43. Is that like salad dressing? I've never heard of it

;)

[BikeWriter]

44. Why do you hate America????

[TK421]

45. I think I'm screwn on this 111! THis could be hugh!!!111

[BikeWriter]

46. This already is hugh!!!111

:P

[Gormy Cuss]

47. Stuffing and dressing must have Bell's.

:popcorn: :popcorn: :popcorn: :popcorn: :popcorn: :popcorn: :popcorn:

[jpak]

60. Yesssahh!!!

Bell's stuffin' beats them ALL...

ALL!!!!!1111

[leftofthedial]

48. and twice on Sunday

in fact, lobster in New England and pizza are the only two Northern foods that are any damned good at all.

Northerners need to discover the joys of corn meal and lard.

[tinfoil tiaras]

49. Amen!

Just like Grits > Hash Browns and Biscuits > Toast

:) :hi:

[benny05]

50. I agree, if it's made right

and not dry.

[BikeWriter]

51. Which is what giblet gravy is for.

[benny05]

55. That too has to be made just right

Not too salty, not too thin and not too thick either.

[BikeWriter]

58. Mom used to simmer it for hours.

[texanwitch]

52. This thread is still here.

:headbang:

[hippywife]

53. I like them both equally...

altho I hate cornbread stuffing that's too moist. Yech! That being said, I do still make stuffing the way my mom did and the way I eat my grits...northern. What can I say, I'm a damned Yankee living in the south. :eyes:

[Montauk6]

54. I did a riff off of my Southern mom's dressing recipe

I used chorizo and curry; the compliments just poured in.

And we prefer dressing because I get salmonella paranoia at the thought of stuffing.

[jmowreader]

56. At risk of getting drummed out of the South

which I hope happens, and if it does I'll even bring the drums...

The two sorriest excuses for "stuffing," or "dressing," or whatever in hell you want to call it...are Oyster Dressing and Cornbread Dressing.

There. I said it and it needed to be said.

How I make stuffing, which MUST be put inside a large fowl to cook properly:

At least a loaf of bread. Have another one handy.
All the giblets. Chop the heart and gizzard. If you bought some form of turkey that doesn't come with giblets, you can fake it with a half-pound of chicken gizzards.
A half-stick of butter
Three eggs, but keep the carton close at hand
A half-cup of white wine
A half-cup of chopped onion
A half-cup of chopped celery
A quarter-cup of chopped carrot
Salt, pepper, sage, garlic, oregano, basil, thyme
About two quarts of water, plus a little more to cook the liver in

First: this ain't exactly science.

Start the night before by boiling the liver in plain water with no seasonings. Chop it into medium-size pieces and put it in a custard cup. Throw the water away for you'll never need it again.

Take most of the rest of this shit, except the bread, the butter, the eggs and the seasonings (for now) and put it in a pot with a quart of water. It is best to put the carrots and the neck in a cheesecloth bag; you want the FLAVOR of the carrots but not the vegetables themselves in your stuffing. Start simmering. As you simmer some of the water will boil off, so keep adding water as you need it until you use the whole quart of make-up water. When you add the last of the water, also add a teaspoon of each seasoning. Continue to cook for twenty more minutes. Taste the broth after it's done cooking. Is it seasoned well enough for you? If not, add a little more of whatever you're lacking but don't cook the broth any more.

(Right now you're wondering what the hell the liver is for. This is to solve a very serious problem you currently face: mainly, you've got about five cats around your feet screaming for some of what you're making. Feed them the liver. They'll eat it even if you won't.)

Fish the cheesecloth bag out of the broth and either pitch or eat what's in there. It doesn't go in the stuffing. Drop in the butter and let it melt.

While the broth is simmering, tear up all the bread and put it in a huge bowl. Once the broth's done and the butter's in it, add three eggs and the broth. Stir well. I know what this shit's supposed to feel like when it's right, so sometimes I'll put in another egg, but if you've never done it before just leave it at three eggs.

Now stuff it into your turkey and cook to a core temp of 165 degrees to kill pathogens.

You will have more stuffing than will fit in your turkey, so put the excess in a Corning Ware pan, cover it and bake it for half an hour or so.

[hedgehog]

57. Well, all I know is this: stuffing should still have distinct discrete

chunks of bread and celery when it goes into the bird. The function of the eggs and melted butter is to moisten it enough to hold it together, not to turn it into a gelatinous glop. Good quality slightly dry bread is also essential - none of the Wonder bread junk. The extra can be baked in a pan. What comes out is light and delectable. Wednesday night we saw a cooking show in which a woman proudly showed us how to make SOuthern dressing. She kept adding liquid ingredients and mixing everything until the end she poured a chunky batter in a bowl to bake. It may have been a type of souffle or pudding - as in Yorkshire pudding - but that wasn't stuffing!

[Scout1071]

59. I made a andouille and italian sausage stuffing that was THE BEST.

EVER.

Seriously.

[hippywife]

61. Sothern dressing...