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Non-Cattle Specific Topics
Recipes & Cooking
Stuffing or dressing?
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<blockquote data-quote="CKC1586" data-source="post: 599738" data-attributes="member: 816"><p>Yup you got it, stuffing in the bird, dressing in a dish. My mother in law taught me how to make it and her "way" can't be beat. </p><p>Get either store bought bread bags of stuffing or make your own with old bread cubed up </p><p>take out the giblets and put them in a pot with water onion and celery and cook till the neck meat is coming off the bone. Let that cool enough to pull the meat apart and chop up real fine the liver, heart and gizzard.</p><p>You will use the broth from the giblets too.</p><p>Melt at least half a cup of butter (real deal) and chop up more celery and onion and get it translucent</p><p>Put your bread stuffing in a big bowl season with some salt, pepper and sage to taste and mix your giblets, celery and butter, and broth all together if you have enough broth to make it wet/sticky you got it otherwise use some more hot chicken broth and throw it in. I usually end up with more butter and broth because I make a huge batch. Let this cool before you put it in the bird if you are going to stuff.</p></blockquote><p></p>
[QUOTE="CKC1586, post: 599738, member: 816"] Yup you got it, stuffing in the bird, dressing in a dish. My mother in law taught me how to make it and her "way" can't be beat. Get either store bought bread bags of stuffing or make your own with old bread cubed up take out the giblets and put them in a pot with water onion and celery and cook till the neck meat is coming off the bone. Let that cool enough to pull the meat apart and chop up real fine the liver, heart and gizzard. You will use the broth from the giblets too. Melt at least half a cup of butter (real deal) and chop up more celery and onion and get it translucent Put your bread stuffing in a big bowl season with some salt, pepper and sage to taste and mix your giblets, celery and butter, and broth all together if you have enough broth to make it wet/sticky you got it otherwise use some more hot chicken broth and throw it in. I usually end up with more butter and broth because I make a huge batch. Let this cool before you put it in the bird if you are going to stuff. [/QUOTE]
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Stuffing or dressing?
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