Stuffing vs.Dressing

Sheldon said:

I don't ever do dressing for Thanksgiving, instead my tradional dish
is kasha varnishkas with lots of mushrooms. Most guests who've never
tried it love it, and much prefer it to the usual bread based dressing.
Kasha varnishkas is my signature dish, I have it down to a science,
since my mother passed no one does it better.

Sheldon

geeez Shel.. and where is the recipe? Cough it up or don't taunt us so! LOL
Goomba

On Mon, 7 Nov 2005 11:21:10 -0800, "Spitzmaus" <[email hidden]>

Quoted message said:

Another Thanksgiving comestible question: Homemade or um, er, CANNED
cranberry sauce??

It's canned in my family -- the gelled kind at my aunt's house, sliced
into neat circles, and the whole berry kind in my house because I'm
fancy like that. I once made the cranberry sauce from the back of the
bag of cranberries. It tasted no better or worse than a can of whole
berry sauce. The cranberry sauce is just not that important to our
meal. I want to see it, and I want to take a few bites of it, but
it's not worth dirtying up a pot for.

Tara

On Mon 07 Nov 2005 05:54:41p, Tara wrote in rec.food.cooking:

Quoted message said:

-L. said:

We have so many carbs on T-day, we could choke a cow:

potatoes
yams
peas
dressing
bread
sometimes mac'n'cheese...

My mom's side of the family has:

macaroni and cheese
chicken and dumplings
sweet potato casserole
corn
cornbread dressing
potato salad
brown 'n' serve rolls
cakes and pies

Do we win?

Tara

I take there are no diabetics eating that meal. At least they're not yet.
:-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Sheldon said:

I don't ever do dressing for Thanksgiving, instead my tradional dish
is kasha varnishkas with lots of mushrooms. Most guests who've never
tried it love it, and much prefer it to the usual bread based dressing.
Kasha varnishkas is my signature dish, I have it down to a science,
since my mother passed no one does it better.

Okay, I have been googling to see if you have posted this before, but
I am not coming up it.

Could you post the recipe please?

Christine

Tara said:

My mom's side of the family has:

macaroni and cheese
chicken and dumplings
sweet potato casserole
corn
cornbread dressing
potato salad
brown 'n' serve rolls
cakes and pies

Do we win?

Tara

Is it just me or does anyone else find potato salad at TG strange? I
liken it to picnic food, not pilgrim food.
And why don't people eat any green veggies on TG instead of all that
starch or starchy veggies?! I just don't get it?
Goomba

zxcvbob said:

Joseph Littleshoes said:

Several years ago i made a stuffed goose for a big, family Xmas

dinner.

Quoted message said:

It was stuffed with home made sauerkraut that had onion, apples,

potato

Quoted message said:

& caraway seed add to the sauerkraut. It was a big hit especially

with

Quoted message said:

the elderly relatives, one of whom had provided me with the eastern
European recipe. I would be happy to post it if any ones

interested.

Quoted message said:

---
JL

How could we not be interested? Besides, I have a goose in the
freezer.
How did you keep the stuffing from being too greasy?

Thanks. ;-)

Bob

I suppose it depends on what you mean by 'too greasy' the elderly Aunt
who gave me her recipe, also supervised my preparation of the goose and
she was particularly insistent on removing what she termed 'loose fat'
from inside the goose, i did what i thought was a sufficient job of it
and she then went in and got even more out.

It was cooked breast side up on a rack above its own drippings which
were occasionally removed from the pan with a basting bulb. The goose
was basted but it was also sewn up tight so basting juices did not leak
into the cavity. The sauerkraut dressing was removed from the bird and
served separately but as you will see in the recipe it was cooked in
goose fat before being used to stuff the bird.

Roast goose with sauerkraut
------------------------------------

For an 8 - 10 pound goose

1 cup water

4 pounds home made or commercial sauerkraut

2 cups finely diced onions

2 cups finely diced apples

1 cup grated raw potatoes

1/2 tsp. salt

1 tbs. caraway seeds

Freshly ground black pepper

Salt.

Preheat the oven to 325 F. Remove all the 'loose fat' from the bird and
cut it into 1/2 inch pieces. In a small pot simmer the fat with a cup
or so of water, covered, for about 20 minutes. Uncover the pot and boil
the liquid away completely. When the fat begins to 'sputter' continue
cooking till the sputtering stops. Strain the fat into a bowl
discarding any browned bits and set aside.

Drain the sauerkraut, wash it well under cold running water for about 10
minutes, then, to reduce it sourness, soak it in cold water for another
10 - 20 minutes. Squeeze it well and dry by the handful.

Heat 6 tbs. of the set aside goose grease in a large heavy skillet and
add the onions, and sauerkraut. Stirring occasionally, cook uncovered
for about 10 minutes. Put the sauerkraut mixture into a large mixing
bowl and add the apples (i used a sweet golden delicious, though a [censored]
or sour apple is more traditional, or so im told) potato, 1/2 tsp.
salt, caraway seeds and a few grindings of fresh black pepper, mix well.

Wash the goose inside and out with cold running water, pat dry and
sprinkle the inside - "generously" - with salt and black pepper. Stuff
the goose with the sauerkraut stuffing, sew up the openings with needle
and thread and truss the legs with kitchen twine. Set the goose breast
side up, on a rack in a roasting pan. Cook it in the middle of the oven
for 2 & 1/2 - 3 hours or 20 - 25 minutes per pound. Baste and
occasionally remove the accumulated grease that drips into the pan. The
goose is done when the juices from a punctured thigh runs pale yellow.

When the goose is cooked remove it to a serving platter and cut away the
thread and twine. Remove the stuffing first to a colander or large
strainer and let drain of any bit of fat that may have accumulated for
15 minutes or so then place in a serving dish. Let the goose rest for
at least 15 minutes before carving.

Garnish the open cavity end of the goose with a large clump of parsley
and surround with bread dumplings.

A gravy made from a bit of the pan drippings or apple sauce is oftened
served with this goose

The Aunt made a sauce form the pan drippings, a roux of equal amounts of
defatted pan drippings and flour cooked till the flour browned and then
having a cream in which crushed garlic had been cooked added to the roux
to form a sauce, she then added several egg yolks to the sauce and beat
it with a whisk over very low heat. By that time things were so busy i
did not get the chance to make completel notes of her sauce and only
discussed it with her afterwards. IIRC she aslo used a bit of the
reserved goose fat in the sauce.
---
JL

Goomba38 said:

Is it just me or does anyone else find potato salad at TG strange? I
liken it to picnic food, not pilgrim food.
And why don't people eat any green veggies on TG instead of all that
starch or starchy veggies?! I just don't get it?
Goomba

You're right, there are a lot of starches at Thanksgiving feasts, but
we do have green beans or green peas. Also, broccoli is always on the
table. I'm going to make Watergate Salad (discussed here a week or two
ago) will that count as a green veggie?

:-))

itsjoannotjoann wrote:
I'm going to make Watergate Salad (discussed here a week or two

Quoted message said:

ago) will that count as a green veggie?

:-))

Gads. Not only does it not count as green, it isn't a vegetable nor
something that should ever be put on a TG table, in my opinion. LOL.
I'm just being a [censored], I know.

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MareCat said:

I make dressing in the Crockpot. Been doing it this way for the last
few
years. It's always turned out very well.

Does it form a crust on the bottom sides and top? Thanks!

Absolutely! I wouldn't prepare it that way if it didn't. 😉 It gets
crispy on the top and sides, and the rest is nice and moist. I prefer it
to oven-baked dressing, and it frees up the oven for other side dishes.

Mary

itsjoannotjoann wrote on 07 Nov 2005 in rec.food.cooking

Quoted message said:

Goomba38 said:

Is it just me or does anyone else find potato salad at TG strange? I
liken it to picnic food, not pilgrim food.
And why don't people eat any green veggies on TG instead of all that
starch or starchy veggies?! I just don't get it?
Goomba

You're right, there are a lot of starches at Thanksgiving feasts, but
we do have green beans or green peas. Also, broccoli is always on the
table. I'm going to make Watergate Salad (discussed here a week or two
ago) will that count as a green veggie?

:-))

peas, onions and carrots are carbish...green beans, cauliflower, zuchinni
and brocolli aren't as much so.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Goomba38 said:

itsjoannotjoann wrote:
I'm going to make Watergate Salad (discussed here a week or two

Quoted message said:

ago) will that count as a green veggie?

:-))

Gads. Not only does it not count as green, it isn't a vegetable nor
something that should ever be put on a TG table, in my opinion. LOL.
I'm just being a [censored], I know.

Just for that I'm going to mail you some Watergate Salad!! Hopefully
it will be a nice green moldy color when it arrives at your house.
Bwahahahaaaaaa!!!!!!!!!!

Wayne Boatwright said:

On Mon 07 Nov 2005 03:49:10p, Victor Sack wrote in rec.food.cooking:

Quoted message said:

Damsel in dis Dress said:

I make this as a dressing, not as a stuffing.

Dressing is the process of putting on dat Dress. Stuffing is what ends
up inside it.

HTH

Bubba

Are you saying that Carol is stuffed into her dress?

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Sue(tm)
Lead me not into temptation... I can find it myself!

On Mon 07 Nov 2005 06:29:22p, MareCat wrote in rec.food.cooking:

Quoted message said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MareCat said:

I make dressing in the Crockpot. Been doing it this way for the last
few years. It's always turned out very well.

Does it form a crust on the bottom sides and top? Thanks!

Absolutely! I wouldn't prepare it that way if it didn't. 😉 It gets
crispy on the top and sides, and the rest is nice and moist. I prefer it
to oven-baked dressing, and it frees up the oven for other side dishes.

Mary

I never wanted to try it before, but now that I know it gets crispy on the
top and sides, I definitely want to do it. What size is your crockpot and
what is your timing?

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Damsel in dis Dress said:

Joseph Littleshoes said:

Several years ago i made a stuffed goose for a big, family Xmas

dinner.

Quoted message said:

It was stuffed with home made sauerkraut that had onion, apples,

potato

Quoted message said:

& caraway seed add to the sauerkraut. It was a big hit especially

with

Quoted message said:

the elderly relatives, one of whom had provided me with the eastern
European recipe. I would be happy to post it if any ones interested.

That combo scares me, but I'll bet there are some more adventurous
souls would find it mouth-watering.

Carol

A sage, onion and bread stuffing is my favourite and an old stand by, i
will use it with fish, turkey, chicken, chops etc. Occasionally i get
fancy and do a bread stuffing made with oyster mushrooms, baked onions,
sage, black olives, anchovy butter, and chopped liver, garlic, salt &
pepper. Its very good but a bit of a production, i often save up
chicken livers in the freezer till i have enough to make it worth
cooking.

Somewhere i have an eggplant stuffing recipe that includes tomatoes,
sliced onions and nutmeg from South America (Argentina?) IIRC.
---
JL

On Mon 07 Nov 2005 03:49:10p, Victor Sack wrote in rec.food.cooking:

Quoted message said:

Damsel in dis Dress said:

I make this as a dressing, not as a stuffing.

Dressing is the process of putting on dat Dress. Stuffing is what ends
up inside it.

HTH

Bubba

Are you saying that Carol is stuffed into her dress?

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Mon 07 Nov 2005 03:49:10p, Victor Sack wrote in rec.food.cooking:

Quoted message said:

Damsel in dis Dress said:

I make this as a dressing, not as a stuffing.

Dressing is the process of putting on dat Dress. Stuffing is what ends
up inside it.

HTH

Bubba

Are you saying that Carol is stuffed into her dress?

I thought he was implying that her charms are not all real 🙂

Sue(tm)
Lead me not into temptation... I can find it myself!

On Mon 07 Nov 2005 07:00:55p, Curly Sue wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 07 Nov 2005 03:49:10p, Victor Sack wrote in rec.food.cooking:

Quoted message said:

Damsel in dis Dress <[email hidden]> wrote:

> I make this as a dressing, not as a stuffing.

Dressing is the process of putting on dat Dress. Stuffing is what ends
up inside it.

HTH

Bubba

Are you saying that Carol is stuffed into her dress?

I thought he was implying that her charms are not all real 🙂

LOL! Well, he *shouldn't* know!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Andy said:

Well ain't you just a ray o' sunshine! 😉

Andy

LOL...I take my Turkey et.al. seriously!
-L.

MareCat said:

I make dressing in the Crockpot. Been doing it this way for the last few
years. It's always turned out very well.

Mary

Hey, Chickiebabe, I have missed you on Parenting. How's your little
peanut? Fun Halloween?
-L.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 07 Nov 2005 06:29:22p, MareCat wrote in rec.food.cooking:

Quoted message said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 07 Nov 2005 16:18:36 GMT, "MareCat"
<[email hidden]> wrote:

>I make dressing in the Crockpot. Been doing it this way for the last
>few years. It's always turned out very well.

Does it form a crust on the bottom sides and top? Thanks!

Absolutely! I wouldn't prepare it that way if it didn't. 😉 It gets
crispy on the top and sides, and the rest is nice and moist. I prefer
it
to oven-baked dressing, and it frees up the oven for other side
dishes.

Mary

I never wanted to try it before, but now that I know it gets crispy on
the
top and sides, I definitely want to do it. What size is your crockpot
and
what is your timing?

It's a 4-quart pot. I saute the veggies and mix up the dressing first
thing Thanksgiving morning. Put it all in the Crockpot, set it on High,
and let it cook for about 4 hours. (Dinner is usually around 1:00 p.m.
because our close friends--with whom we've shared Turkey Day for the
last 11 years--live a couple of hours away and have to get home before
dark to feed all the animals on their ranch...)

Mary