This made me gobble like a...........well turkey.....
Great story, CAT. Grandma had a plan!! So do you strain yours now?
This Thanksgiving.........
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This made me gobble like a...........well turkey.....
Great story, CAT. Grandma had a plan!! So do you strain yours now?
Whenever you say “dressing,” I think of Wos-Wit Bacon Dressing, which we always serve hot for over the salad at Thanksgiving.
I think we need a poll... Stuffing, Filling, or Dressing?
Only on Thanksgiving and Christmas.This made me gobble like a...........well turkey.....
Great story, CAT. Grandma had a plan!! So do you strain yours now?
It makes me think of her and how maybe she is laughing her wonderful laugh, up above, at me doing it that way.
We don't make a salad for Thanksgiving.......Whenever you say “dressing,” I think of Wos-Wit Bacon Dressing, which we always serve hot for over the salad at Thanksgiving.
I think we need a poll... Stuffing, Filling, or Dressing?
and...... oh yeah, that looks gross!
My Grandpa used to pick something called branch lettuce every summer, though.....and my Mom would cut up an onion and freshly cooked bacon to mix in....then she would pour the hot bacon grease over it and toss it all together.
Needless to say, I never ate that stuff, either.
I'll tell you one thing...my stuffingfillingdressing will have gravy and giblets on it.......
Mom's will, too........there just won't be any on my plateI'll tell you one thing...my stuffingfillingdressing will have gravy and giblets on it.......
Even the name differs from place to place: Northerners call it “stuffing,” Southerners eat “dressing” and a few Pennsylvanians enjoy “filling” on their Turkey Day tables. Let’s take a closer look at the regional differences between stuffings and find out how this dish represents the true melting pot of American cuisine.
There’s no way of knowing whether the Pilgrims actually served stuffing at their original harvest feat. But given the abundance of both wild game and rice, it’s likely that the first Thanksgiving dinner featured some kind of bird with a wild rice dish alongside it. New Englanders continued to take cues from their environment when it came to stuffing, and chestnuts became a popular addition. Boston cookbooks gave recipes for oyster-based stuffings, with and without breadcrumbs. Thrifty Mennonite mothers, meanwhile, used up mountains of leftover mashed potatoes on Thanksgiving, creating filling. Perhaps the least known of all stuffing varieties, filling contains both mashed potatoes and stale bread, along with plenty of butter, to create a dish often served as a casserole alongside the bird.
This talk of “stuffing” and “filling” would be sacrilegious to Southern cooks, who insist that “dressing” be served—and that this dressing be cornbread-based. The name of the dish first appeared when Victorian sensibilities took offense at the blunter term “stuffing” in the 1850s. (It was around the same time that “dark meat” became a synonym for indelicate chicken legs and thighs.) The moniker stuck in the South, where the dish made use of a staple of traditional tables: cornbread. Pork was often added, either in bacon form or, more commonly, as salt pork. Since many Southern cooks had plenty of stale biscuits to spare, a biscuit-based dressing became standard in parts of the Deep South.
In the American West, cooks developed their own stuffing recipes, blending traditions from the South and North to create new delicious dishes. San Franciscans took advantage of all their leftover sourdough, creating a bread base that added a tang to the turkey. Cooks in the Pacific Northwest used seafood in stuffing, adding not just oysters but clams and mussels too. The recipe below is an updated look at a traditional San Franciscan one, complete with sourdough and a double apple punch in the form of chicken apple sausage and diced Granny Smiths. Happy Thanksgiving!
This talk of “stuffing” and “filling” would be sacrilegious to Southern cooks, who insist that “dressing” be served—and that this dressing be cornbread-based. The name of the dish first appeared when Victorian sensibilities took offense at the blunter term “stuffing” in the 1850s. (It was around the same time that “dark meat” became a synonym for indelicate chicken legs and thighs.) The moniker stuck in the South, where the dish made use of a staple of traditional tables: cornbread. Pork was often added, either in bacon form or, more commonly, as salt pork. Since many Southern cooks had plenty of stale biscuits to spare, a biscuit-based dressing became standard in parts of the Deep South.
In the American West, cooks developed their own stuffing recipes, blending traditions from the South and North to create new delicious dishes. San Franciscans took advantage of all their leftover sourdough, creating a bread base that added a tang to the turkey. Cooks in the Pacific Northwest used seafood in stuffing, adding not just oysters but clams and mussels too. The recipe below is an updated look at a traditional San Franciscan one, complete with sourdough and a double apple punch in the form of chicken apple sausage and diced Granny Smiths. Happy Thanksgiving!
You don't know what your missing.
I think up here we refer to branch lettuce as skunk cabbage.
I'm not missing it......
Does it look like this?I think up here we refer to branch lettuce as skunk cabbage.
I just realized it was DiO who said the turkey drippings were slyly put into the gravy, not Emarx . Say sorry, DiO. I think I screwed up because you had quoted Emarx in that post and that is the name I saw.
Sorry, sorry!
Sorry, sorry!
No it doesn't. That, in the picture, is something we call "weeds."Does it look like this?
LOL. All's good in drippings land.
Finally, something we agree on..... I always said it was weeds. It grows wild along creek beds and seepage areas....who in their right mind would eat that stuff????No it doesn't. That, in the picture, is something we call "weeds."
And I learned something new from the "Filling" history you provided. I now know why we have to cut up the bread the day before and let it sit out to become stale... Tradition.
Your punishment is to eat a tossed salad made entirely from branch lettuce...........shudder.........
I think my family would have kicked me out of the South as a child, if they could have. I don't like very much of the traditional cooking at all.Southerners, I reckon.