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There were 12 women and almost that many opinions
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Posted by gandle 4 NE (My Page) on Sun, Nov 22, 09 at 12:19
| Leone had a meeting of the PW women, (Presbyterian Women) at our house. They were making things for Christmas presents for children unlikely to receive much.
Somehow near the end of the session a discussion arose on stuffing for turkey. Some said it had to be just white bread crumbs, celery and sage. Nothing else was allowed in it. A surprising number used fruit in the stuffing, some used dried apricots, one said no, it had to be prunes and apparently the discussion went on. Leone called me in from the shop and asked me to defend our recipe for stuffing. Not sure I defended it well since a must in ours is oysters along with bread cubes, celery, onion, poultry seasoning and thats about it except for the butter used to soften the celery and onions in.
I don't think anyones mind was changed but it was a good natured laughing bunch that I'm sure will not be swayed by anybodys elses version of turkey stuffing.
Oh, most preferred it in the bird a couple said no just in a pan along side the turkey for the last 45 minutes. |
Follow-Up Postings:
RE: There were 12 women and almost that many opinions
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I stick with approx. your recipe! My husband's section chief gave me the recipe on my first Thanksgiving after we got married and I more or less stayed with it.
As long as I roasted a whole turkey, the stuffing went inside. Now, with only a small turkey breast, it goes in a dish.
I think there are as many stuffing variations as there are cooks. |
RE: There were 12 women and almost that many opinions
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| How on earth can anyone eat stuffing that isn't at least 1/2 cornbread????????? |
RE: There were 12 women and almost that many opinions
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| The annual STUFFING WAR! Wheeeeeee. Gandle I'm in your camp. Bread, dried nicely and cubed (Mama would only use Italian), celery, onions, sage or poultry seasoning, salt/pepper, tossed lightly with some rich chicken broth (instead of butter) to bind it. And until my father passed away, also oysters. I have tried to put oysters in but get nixed by those who did not inherit the oyster gene. No giblets, no fruit, no nuts and no cornbread. LOL. Grandma was a Scot by way of England and when you mentioned Presbyterian Women, I chuckled as that is the Church of Scotland, and the church in which my Daddy was baptised. Are you of Scottish descent? I notice we also share suet pudding in our repetoires. My other Scot line were Covenanters. |
RE: There were 12 women and almost that many opinions
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| "almost" that many opinions?? An old boyfriend's father used to make cornbread dressing with jalapenos. I still miss him. |
RE: There were 12 women and almost that many opinions
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| Shoot, and here I could've saved a lot of trouble baking cornbread and biscuits for my dressing. I don't stuff the bird, heck, I don't even roast a turkey
any more. I just started doing a big pan of chicken and dressing. The family likes it better than turkey. I use onions, celery, cornbread, biscuits, chicken broth,
butter, eggs and seasoning. Last year I dumped in a can of
cream of chicken soup for good measure and the dressing was
so moist and good, I'll do it again this year. |
RE: There were 12 women and almost that many opinions
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| Yes Suzy, both Leone and I are mostly scottish by descent. It amused me when we are in Scotland that none of the churches away from the major cities ahow any sign of denomanation. You just know they are Presbyterian. |
RE: There were 12 women and almost that many opinions
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| I so enjoy reading all the different variations on this post! Like janis, here in MS, we have a cornbread style dressing and I have to admit, I've NEVER even SEEN a stuffed turkey in person, much less eaten one! The dressing is always in a pan seperate. I'm sure it's something adapted somewhere down the line here in this region. Amazing how each geographical region of the US has developed it's own specialty. Isn't that what truly makes us such a wonderful nation? Such a wonderful melding of customs, religions, cultures. |
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