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Max Online: 36273 @ 01/23/13 02:34 PM
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#11947880 - 11/23/16 09:33 AM Stuffing
krawlin 47 Online   content
TFF Guru

Registered: 02/24/08
Posts: 15712
Loc: Sachse Texas
Please share your recipes - I am in charge of the stuffing!
_________________________

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#11947935 - 11/23/16 10:00 AM Re: Stuffing [Re: krawlin 47]
Kattelyn Online   content
TFF Guru

Registered: 02/11/09
Posts: 31696
Loc: Mansfield-ish
I did a few years ago.... going to have to dig through the archives and see if I can find it. But I shared like five or six different kinds of dressing I've made through the years.

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#11947970 - 11/23/16 10:20 AM Re: Stuffing [Re: krawlin 47]
Cast Online   content
TFF Team Angler

Registered: 07/31/12
Posts: 4792
Loc: North Texas - God's Country
Cornbread Dressing

1 skillet cornbread
coarse chopped onion
coarse chopped celery
turkey neck and giblets
stick of real butter
poultry seasoning
sage
couple jars oysters

Make cornbread (add chopped onion and celery to mix)
Boil turkey neck and giblets in large pot of water, season the stock to taste with S&P
saute the chopped onion and celery in large skillet with butter, season to taste with S&P
Crumble cornbread in large mixing bowl
Add cooked veggies and butter to cornbread and mix
Drain and rinse oysters, keep the liquid and pour through fine mesh tea strainer
Pat rinsed oysters dry and add to cornbread mix
Pour strained oyster liquor over cornbread mix
Mix it all up again. I use my gloved hand to scoop and turn it
Pull neck and giblets from pot and set aside for Giblet Gravy
Strain some turkey broth into another container like a large measuring cup
Slowly add broth to cornbread mix and turn/mix until just barely moist
Now taste and season with S&P, poultry seasoning and sage
Add enough broth to get it moist but not soupy wet. Too wet is not an issue, it's still good, or add some more cornbread

When you get it right, transfer to large crockery or corning ware bowl and oven bake at 350 until it's brown and bubbling in the middle. This takes a while, get it in early, or day before.

Giblet Gravy

Boil two eggs and set aside
Pull the meat from the neck and set aside. Finely chop giblets and add to neck meat.
Pull more strained turkey stock and pour into sauce pan over medium heat
Put two heaping tablespoons of corn starch into a coffee mug
Turn on cold water to just a dribble and add a dribble to mug and stir. It'll be tough at first. Keep dribbling water a little at a time into the mug and stirring until you get it all liquefied to a thick soup. Make sure to scrape the mug good to get all the lumps out.
Bring the turkey broth to a slow boil and SLOWLY dribble a little of the corn starch slurry in while stirring slowly. Add a little at a time until it starts to glaze the spoon. Don't over do or you get jello. Season to taste with S&P and maybe a little poultry seasoning.
Lower heat to simmer when you get it tasty, and add the giblets.
Coarse chop the eggs and fold them in. Simmer a few minutes and serve or store in fridge for tomorrow.

Now don't hate on the oysters and don't mention them to the crowd you're feeding. I have done this for decades and everyone loves it even after learning of the oysters after they all bragged on it.

Do make sure nobody is allergic to oysters, I guess.

Thank me later...
_________________________
Cast



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#11948485 - 11/23/16 04:35 PM Re: Stuffing [Re: Cast]
smooth move Online   content
Pro Angler

Registered: 10/14/12
Posts: 884
Loc: bayou vista,tx
Originally Posted By: Cast
Cornbread Dressing

1 skillet cornbread
coarse chopped onion
coarse chopped celery
turkey neck and giblets
stick of real butter
poultry seasoning
sage
couple jars oysters

Make cornbread (add chopped onion and celery to mix)
Boil turkey neck and giblets in large pot of water, season the stock to taste with S&P
saute the chopped onion and celery in large skillet with butter, season to taste with S&P
Crumble cornbread in large mixing bowl
Add cooked veggies and butter to cornbread and mix
Drain and rinse oysters, keep the liquid and pour through fine mesh tea strainer
Pat rinsed oysters dry and add to cornbread mix
Pour strained oyster liquor over cornbread mix
Mix it all up again. I use my gloved hand to scoop and turn it
Pull neck and giblets from pot and set aside for Giblet Gravy
Strain some turkey broth into another container like a large measuring cup
Slowly add broth to cornbread mix and turn/mix until just barely moist
Now taste and season with S&P, poultry seasoning and sage
Add enough broth to get it moist but not soupy wet. Too wet is not an issue, it's still good, or add some more cornbread

When you get it right, transfer to large crockery or corning ware bowl and oven bake at 350 until it's brown and bubbling in the middle. This takes a while, get it in early, or day before.

Giblet Gravy

Boil two eggs and set aside
Pull the meat from the neck and set aside. Finely chop giblets and add to neck meat.
Pull more strained turkey stock and pour into sauce pan over medium heat
Put two heaping tablespoons of corn starch into a coffee mug
Turn on cold water to just a dribble and add a dribble to mug and stir. It'll be tough at first. Keep dribbling water a little at a time into the mug and stirring until you get it all liquefied to a thick soup. Make sure to scrape the mug good to get all the lumps out.
Bring the turkey broth to a slow boil and SLOWLY dribble a little of the corn starch slurry in while stirring slowly. Add a little at a time until it starts to glaze the spoon. Don't over do or you get jello. Season to taste with S&P and maybe a little poultry seasoning.
Lower heat to simmer when you get it tasty, and add the giblets.
Coarse chop the eggs and fold them in. Simmer a few minutes and serve or store in fridge for tomorrow.

Now don't hate on the oysters and don't mention them to the crowd you're feeding. I have done this for decades and everyone loves it even after learning of the oysters after they all bragged on it.

Do make sure nobody is allergic to oysters, I guess.

Thank me later...

that's the ticket. love oysters in dressing. we used to make a separate oyster dressing using rice, but no one ate it except me, mom and my son in law.
_________________________
es le bon ton roulet

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#11948643 - 11/23/16 06:35 PM Re: Stuffing [Re: Cast]
ArgyleFloater Online   content
Outdoorsman

Registered: 06/07/16
Posts: 148
Loc: Argyle Texas
Yours is right on with what I grew up with....minus the oysters.
Gotta have the giblet gravy!
Enjoy!

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