Stuffing vs.Dressing

-L. said:

Man, if ya want sausage - eat SAUSAGE. Don't ruin the dressing with
it.

Have to disagree there.

Quoted message said:

And don't put any of those stupid marshmallows in the yams. If you
want marshmallows, eat MARSHMALLOWS.

No, don't put any of those STUPID yams/sweet potatoes in my marshmallows!

And leave that awful green bean casserole thing at your house too.
----
Support your LOCAL scanner frequency site and groups!
http://www.wpascanner.com http://www.tampascanner.info
-------------------------------------------------------
http://www.gulfcoastdish.net

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

Damsel in dis Dress said:

Quoted message said:

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.

It has pineapple and maraschino cherries. Therefore, it is a fruit
salad.

Carol

Just not something I can picture a Pilgrim eating though?? Perhaps I
cant get past those mini marshmallows and the nasty cool whip? LOL

Dan Abel said:

Heresy, absolute heresy! Are you daring to post that you don't fix
canned green beans with canned "fried" onions on top?

It's a tradition for us to get those frozen green peas with the little
white onions. We never eat those any other time.

We've had asparagus soup a few times.

I like to make cauliflower with cheese sauce. It's not green, of
course, but it's good. I'm always blown away at the end of the meal to
see that there isn't any left. There are only five of us, and I do a
whole head.

Honest. If I have any say over the matter, that green bean casserole
won't be served. There are improved versions of said casserole out
there. Perhaps some simple Hericot vertes will do? Creamed onions are
always a favorite with my family and I love to do steamed
broccoli/Cauliflower with a cheese sauce. I make the cheese sauce early
in the day and just reheat at dinner time. Time saver!
Goomba

In article <[email hidden]>,

Damsel in dis Dress said:

We have:
Dressing
Mashed potatoes
Corn
Crappy green bean casserole (by request by guests)
Dinner rolls
Cranberry-orange relish
Spiced apple slices (from a jar)
Watergate salad
Pecan pumpkin pie

I *think* that's it for carbs. It'll definitely be a cheat day.

Carol

We have turkey and gravy
wild rice dressing
pumpkin rolls
mashed potatoes
salad
brussels sprouts
cranberry-lemon sauce
whatever vegetables people bring
relish tray with pickles, olives, crudites
Pies!!! Probably seven or eight of them - Pumpkin, Chocolate Pecan,
Cranberry Cherry, Apple, Pear, Walnut-Cranberry

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Dan Abel said:

In article <[email hidden]>,

Damsel in dis Dress said:

Wow! I never thought of that! We generally don't eat the dark meat.
Only if it's shredded and heated in barbecue sauce or in soup.

The BBQ sauce sounds like an idea. What we always used to do with the
dark meat, since my wife never throws anything away, was to put it in
the fridge until it molded, at which time we could justify tossing it.

This is amazing to me. We love dark meat! We love white meat as
well. We love all colors in this house. 🙂

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Wayne Boatwright said:

I wasn't raised eating turkey. We always had a roasted capon for
Thanksgiving. I don't really like turkey, but acquiesce to roasting a
bone-in turkey breast just for Thanksgiving. I will eat regular bread
dressing, but I only make (and prefer) cornbread dressing. I don't like
oysters, and would not eat them in any kind of dressing. Although I like
sausage, I don't care for it in dressing. Just seems wrong. :-)

I think oysters in stuffing/dressing is an abomination, also the
giblets (including in the gravy). I use the giblets, sans liver, when
making the stock for the gravy, but dump the meat.

I love sausage in stuffing, but my mom's one hold over to her faith
is not eating pork, even though she doesn't actually believe in God any
more or follow any other part of her religion, but to keep the peace, no
pork in the stuffing/dressing. I actually want to make a stuffed turkey
breast with prosciutto, spinach and provolone, but I'll have to do that
some time when she isn't here.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <T92cf.706$mm5.652@dukeread03>,

Roberta said:

It reminds me of Thanksgiving with my in-laws...

We went to my brother-in-laws house one year. Every female member of
the family had to bring their own food (well I didn't, I brought pumpkin
cheesecake)...it was ridiculous. We had 3 versions of sweet potato
casserole, 3 versions of cornbread dressing, and 2 versions of cranberry
jello "stuff". Not to mention all the other weirdness they had to bring
(this one likes green bean casserole, this one like marinated carrots
etc etc) The funny thing - most of the "versions" tasted the same!

Roberta (in VA)

I probably shouldn't share this story online...but.

Last year my MIL wanted to make things easier on me, since I always
cook the holiday meals and host the family and I had just had Amira.
Well, we invited the whole family, and the folks who could make it
numbered about 50, including kids. When I emailed the menu, a couple
people replied saying "but there's no stuffing and no cranberry sauce,
should we bring some?" I said sure, thinking they had some family
recipe they wanted included. The brought boxes of stove top and cans of
cranberry jellied sauce. Then, nobody ate it and they left the cans and
boxes at our house. The kids had a food bank offering at their chapel
at school, so we sent it there.

Regards,
Ranee (who told them that if they want to make my life easier this
year, they should come clean and just let me cook)

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Goomba38 said:

Honest. If I have any say over the matter, that green bean casserole
won't be served. There are improved versions of said casserole out
there. Perhaps some simple Hericot vertes will do? Creamed onions are
always a favorite with my family and I love to do steamed
broccoli/Cauliflower with a cheese sauce. I make the cheese sauce early
in the day and just reheat at dinner time. Time saver!

We usually make shredded brussels sprouts with toasted pecans or
hazelnuts and sometimes make creamed peas and onions. There's salad,
and I encourage other people to bring veggie dishes. I'd like to do a
squash soup as a starter, but our family wouldn't really do a starter
that well, and it would get lost on the table with the other stuff.

Regards,
Ranee (who may do garlic soup for Christmas Eve this year)

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Joseph Littleshoes said:

Several years ago i made a stuffed goose for a big, family Xmas dinner.
It was stuffed with home made sauerkraut that had onion, apples, potato
& caraway seed add to the sauerkraut. It was a big hit especially with
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.

It's interesting that you mention this. I was just rereading Pears
on a Willow Tree, and read about the duck stuffed with sauerkraut. Also
mentioned was apple stuffing, chestnut stuffing and mushroom stuffing.
The sauerkraut and chestnut stuffings sounded interesting to me.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Tue, 08 Nov 2005 11:32:16 -0500, [email hidden]

Quoted message said:

On Sun, 06 Nov 2005 23:31:48 -0600, Damsel in dis Dress <[email hidden]>

Quoted message said:

So, what do the rest of you do with the bread stuff you make for
Thanksgiving? (I'll just plug my ears when people start talking about
corn bread or oysters) 😉

MMM ? Do you not eat cornbread at all? ? Yummy especially warm with honey and a
big plate of ribs and cole slaw... I really don't taste that much of a
difference cornbread or white bread stuffing/dressing wise. I found that the
corn bread version needed to be "wetter" to start to get the same level as white
bread based ones or it did tend to be a little drier.

I eat cornbread on occasion. RARE occasion. I'm a Northerner who
likes her cornbread sweet and light-textured. But really, I can't
fathom using it as an ingredient in stuffing/dressing.

Quoted message said:

I turned my nose at oyster stuffing for a long time as well, same with fruit
and/or nut versions. The oyster one is still a limited amount and I'm good, but
the fruit/nut versions I tend to prefer now.

Crash has been suggesting apples. I've used them in pork stuffing,
but they don't seem right with sage for some reason.

Carol

On Tue, 08 Nov 2005 12:33:28 -0500, [email hidden]

Quoted message said:

On Mon, 07 Nov 2005 14:50:50 -0600, Damsel in dis Dress <[email hidden]>

Quoted message said:

ROFL! Crash has a yearning for shrimp in the dressing. The ooky look
on my face has convinced him that this might not be the best course of
action. My ex-sister put shrimp in one year and he really liked it.
We're gonna add chopped pecans instead.

What size shrimp? ?? ? Hmmmm..... I kinda like the idea...... As long as the
shrimp were not too big and in good proportion I could probably go for this. May
have to experiment with a little batch.

I don't really recall. If I know my ex-sister, she probably used the
canned ones.

Carol

On Tue, 08 Nov 2005 12:45:14 -0500, Goomba38 <[email hidden]>
wrote (regarding Watergate Salad):

Quoted message said:

Damsel in dis Dress said:

It has pineapple and maraschino cherries. Therefore, it is a fruit
salad.

Just not something I can picture a Pilgrim eating though??

Pilgrims basically filled up on green bean casserole. <EG>

Quoted message said:

Perhaps I
cant get past those mini marshmallows and the nasty cool whip? LOL

More for me!

Carol

Wayne Boatwright said:

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.

Are you saying that Carol is stuffed into her dress?

Aren't we all? Well, not in *dat* Dress, perhaps...

Victor

Curly Sue said:

Wayne Boatwright said:

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.

Are you saying that Carol is stuffed into her dress?

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

Of course, I was! She is sure to have smuggled in a couple of butternut
squashes.

Victor

Goomba38 said:

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?

We do, I just didn't list them because she referenced carbs,
specifically. We almost always have broccoli, green beans and
asparagus, minimally.
-L.

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

Quoted message said:

On Mon 07 Nov 2005 08:03:56a, kilikini wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

On Mon 07 Nov 2005 07:38:28a, MG wrote in rec.food.cooking:

>
> "Andy" <q> wrote in message
> news:[email hidden]...
>> -L. wrote:
>>
>>>
>>> Damsel in dis Dress wrote:
>>>> My mom used to make both. Both were good, , although the baked
>>>> dressing would get pretty dry and crisp on top, which isn't my cup

o'

Quoted message said:

Quoted message said:

>>>> tea.
>>>>
>>>> For years, I stuffed the turkey. But I really hated the wads of
>>>> stuffing that showed up in the turkey soup the next day.
>>>>
>>>> For the past few years, I've used James Beard's recipe. WOW! Is
>>>> that stuff good! Buttery, and there are many variations given in

the

Quoted message said:

Quoted message said:

>>>> recipe directions. First year I tried it, I made it with tarragon.
>>>> Crash perfers sage. 🙁 (It's good anyway) We're going to add
>>>> chopped pecans to this year's batch. I make this as a dressing,

not

Quoted message said:

Quoted message said:

>>>> as a stuffing. I finally figured out that I could put foil over

the

Quoted message said:

Quoted message said:

>>>> top, so it wouldn't dry out. Duh!
>>>>
>>>> So, what do the rest of you do with the bread stuff you make for
>>>> Thanksgiving? (I'll just plug my ears when people start talking
>>>> about corn bread or oysters) 😉
>>>>
>>>
>>> Baked dressing - I hate stuffing. I use bread crumbs and cubes
>>> (either store-bought or home made from white bread), slightly
>>> caramalized onions, sauteed celery, black pepper, sage, salt, teeny
>>> bit of celery seed, extremely rich turkey broth made from necks in

the

Quoted message said:

Quoted message said:

>>> crock pot (see my recent post), and bits of turkey meat. If I have

my

Quoted message said:

Quoted message said:

>>> druthers, I add mushrooms. All semi-gooey and pressed into a

buttered

Quoted message said:

Quoted message said:

>>> 9X13X2 pan, to the top. bake for an hour (or more) at 350. I make
>>> this 3-4 times per year.
>>>
>>> Whatever you do, don't put fruit in dressing. That's just

disgusting.

Quoted message said:

Quoted message said:

>>>
>>> Man, I am hungry.
>>
>> I'll second that! Thirds, even! 😉
>>
>> Andy
>
> Hi all
> I think this must be a US vs Oz terminology thing, cos I'm a tad
> confused. I know that stuffing is of course the "stuff" that gets
> "stuffed" into the fowl, but about this dressing...from what I can
> gather, it's a baked dish of stuffing mix? Does it get cut up and

served

Quoted message said:

Quoted message said:

> alongside the meat? Is it normally made in addition to other
> carbohydrate sources in a meal (eg potatoes, rice, etc) or usually
> served as a replacement for them?
>
> and finally, does anyone know why it's called "dressing" (dressing,

to

Quoted message said:

Quoted message said:

> me, is the liquid stuff you put on salads)
>
> Thanks

Dressing is often the very same recipe one would use for stuffing, but
baked in a casserole dish or baking pan. Dressing may have more

moisture

Quoted message said:

Quoted message said:

than stuffing to begin with because stuffing absorbs juices from the

bird.

Quoted message said:

Quoted message said:

We serving dressing in its dish on the table, to be spooned on to each
plate. Some folks make both. Typical at our holiday meal, there will

be

Quoted message said:

Quoted message said:

multiple carbohydrate sources; e.g., dressing and/or stuffing, mashed
white potatoes, candied sweet potatoes, etc. There are usually an equal
number of non or low carb vegetables. It seems to balance out. Not
everyone eats some of everything.

I have no clue as to why it's called dressing.

I dunno, to me it's called stuffing whether it's in a bird or not. AND,

I

Quoted message said:

prefer cornbread stuffing.

I guess you could say you "stuffed" the dish. :-)

In our family the turkey was never stuffed, and the "stuffing" was always
called dressing and baked in a pan. A rose by any other name, ya know?
:-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

thanks all

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

Quoted message said:

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

Wayne Boatwright said:

Quoted message said:

Dressing is often the very same recipe one would use for stuffing, but
baked in a casserole dish or baking pan. Dressing may have more moisture
than stuffing to begin with because stuffing absorbs juices from the
bird.
We serving dressing in its dish on the table, to be spooned on to each
plate. Some folks make both. Typical at our holiday meal, there will be
multiple carbohydrate sources; e.g., dressing and/or stuffing, mashed

white

Quoted message said:

potatoes, candied sweet potatoes, etc. There are usually an equal number
of non or low carb vegetables. It seems to balance out. Not everyone

eats

Quoted message said:

some of everything.

I have no clue as to why it's called dressing.

Culinarilly dressing and stuffing are synonymous, stuffing being a
colloquialism... generally the less educated, ie, hillybillys, will say
stuffing (stuffins), regardless how presented.

-------------------------------------------------------------------

Ack! I'm not a hillbilly! I'm a west coast girl and we called all of it
stuffing there. My husband, OTOH........... backwoods, TN, hillbilly.
But
he's *so* nice..............

kili

my Collins English dictionary gives the following definition

dress+ing n. 1. a sauce for food, esp. for salad. 2. the U.S. name for
stuffing (sense 2).

(and others, incl a wound covering, a manure/fertiliser spreading on the
land, processes in involved in tanning leather)

Maria (guess I SHOULD check the dictionary before posting lol)

MG said:

thanks all

PLEASE, please trim and condense up the quoted material you leave in
your posts before you add your one line response. Many people here
download and are charged by size/time and this nonsense of leaving
everything intact is thoughtless and inconsiderate of their situations.
Not everyone is in the US with unlimited internet time. And even those
of us who are don't want to wade through it all again and again just to
get to the new response. Thankyou.

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

so sorry

Maria in Oz

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Joseph Littleshoes said:

Several years ago i made a stuffed goose for a big, family Xmas
dinner.
It was stuffed with home made sauerkraut that had onion, apples,
potato
& caraway seed add to the sauerkraut. It was a big hit especially
with
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.

It's interesting that you mention this. I was just rereading Pears
on a Willow Tree, and read about the duck stuffed with sauerkraut.
Also
mentioned was apple stuffing, chestnut stuffing and mushroom stuffing.
The sauerkraut and chestnut stuffings sounded interesting to me.

http://www.deliaonline.com/recipes/eighteenth-century-chestnut-stuffing,914,RC.html