Dressing/Stuffing, whatever you call it.

[Xidelt]

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.

[honeychile]

Resurrecting this thread to get some recipes!

[HQWest]

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.)

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