Well, I have now. :o

I am up north here in Chicago about to eat a Thanksgiving meal with stuffing/dressing. Do I need to call it by one name or the other if my southern-bred and raised mother-in-law makes it?

I'd make a joke about it and ask her if it's stuffing or dressing.

i will share my dressing recipe with you all when i return home-sometime sunday.

I grew up in the north and my family calls it dressing. We use unseasoned croutons from white bread, onions, celery, carrots, lots of butter, a little milk, and chopped up sticks of pepperoni. Weird, but so tasty! We like it baked until crunchy on top. Personally, I don't care for oysters, raisins, apples, or nuts in dressing. Or chopped up gizzards.

Resurrecting this thread to get some recipes!

LOL - we-ell although I grew up southern, my mother certainly didn't and she taught me to make the stuffing - cooked in the bird - the way her grandmother made it.

(My grandmother is from a country where they don't eat corn...)

I have modified it a little, but essentially I cook a pound of Sage sausage and let that cool. Saute one diced onion until its translucent. Throw the carmalized onion in with the sausage, 4 stalks of celery diced (with most of the strings removed), 1 whole RED apple (diced), and 1 large egg (beaten). Then I add 2 bags of the cubed Pepperidge farm stuffing (must be cubes for consistency) and mix all of that together. Then I add one can of chicken broth. Sprinkle a little salt and pepper on top. This is plenty to stuff a 20lb. bird with some left over. The left overs I cook on the side in a covered dish for about 45-50minutes in the oven with the turkey just before the turkey is about to be done (or just after if you have a small oven and a big turkey.) :rolleyes:

Yumm.. ok now I am getting hungry...

Yum! I love stuffing. I prepare it the way my dad does it: I use Pepperidge Farm stuffing (cubed like HQWest suggests), add chicken broth, cooked onions, and diced giblets that come from the turkey (sauté them prior to adding to the stuffing) and stuff it in the turkey. Depending on the size of the bird, if it's small I'll do an extra helping of stuffing on the side.

Brooklyn born and Los Angeles raised: Start with Cubisons corn bread stuffing (not dressing), loaf of homemade cornbread, chicken Italian sausage, onions, celery....whatever....cook the onions, sausage, celery...add extra poultry seasoning...substitute some apple juice for the butter, and some turkey broth. taste....cover the huge pan with foil...eat...

My mom's stuffing, whether in or out of the bird is really simple - made with white bread, breadcrumbs, bits of turkey (she cooks up the giblets), and juice from the turkey as it's cooking. She no longer stuffs the bird because A. it takes longer to cook and B. that can lead to salmonella poisoning (the juices INSIDE the bird don't reach as high a temperature).

Oh, gosh, I just love Thanksgiving. Aside from my bday being around Turkey day (my 10th, 16th, 21st birthdays and one in my 30s were ON Thanksgiving!!), I am a turkey fiend.

Due to my medical issues, I often don't have much of an appetite and/or have issues eating too much at a time, so I usually spend my appetite as follows: 75% turkey, 15% stuffing, corn, taters, veggies, and 10% on coffee and a small dessert like a cookie or brownie afterwards. (Not a fan of pies and pastries.)

Yum. Yum yum yum!!!

Dressing. Made from cornbread. That is all.

I'm going somewhere new for Thanksgiving. I hope I like stuff they make, and can eat some of it. The Crohn's is limiting. I will be bringing zucchini bread though, so I know I'll like something :) I hope the stuffing is true "stuffing" and doesn't have veggies in it *fingers crossed*

Several years ago I had to come up with a stuffing recipe (again, northerner=stuffing whether in or out of turkey) because I was deep frying a turkey. I found a Paula Deen recipe that was fantastic. Next time I actually stuff a bird, I'll probably stick with this recipe as opposed to the one my mother used forever, even though that one is simple perfection. I guess I like complicated perfection better.

Cornbread for sure. It's stuffing in the bird and dressing on the side and it's all yummy!

We actually don't do stuffing or dressing at my house anymore. We always had it before, but we discovered in the past couple of years that people don't eat it anymore. One less thing to cook. We replaced it with fresh green beans sauteed with almonds.

There are a few things that I love at Thanksgiving- I don't care so much about the turkey (we grill ours to keep the oven free for things like fresh baked rolls and pies and sweet potatoes), but I have to have my mother's cranberry relish. Its red jello (either cherry or raspberry, doesn't really matter), fresh cooked cranberries, walnuts, and celery. Sounds really weird but its awesome and there are never left overs of it on friday. We always mix northern traditions since my parents met when my father was at Harvard and lived in Boston afterwards, and southern traditions since my father is from Atlanta. We do the same thing at Christmas as well. Now that my older sister is Jewish (and vegetarian... and a feminist who teaches at Georgia Southern... oy vey) we include Jewish traditions and cuisine. And try to sneak some meat into her food.