I throw the loaf of bread into the freezer and then cut it up with a knife when I am ready to make the stuffing. Makes great bread cubes and no squashed bread.
The day before I boil turkey necks in broth, with the same herbs and spices. Remove the meat and add it to my stuffing along with the broth I created. Makes it super delish.
If you chop a couple of fresh sweet apples and add to the onions and celery you will put your dressing over the top! I have found through the years that Pepperidge Farm bread makes the best dressing and leave it out a couple of days so it really gets dry! Using pan drippings from the turkey cuts down on the amount of gravy you will have! Enjoyed your video!
Thanks for saying you leave the bread out 😭 I’m making my first thanksgiving stuffing *ever* and I’m so nervous lmao. Sooo many different ways to make it. Just finished dicing up all the bread on a baking sheet to leave out. This gave my anxiety because hers was fresh out of the bag 😩 lolol I just want it to be good 🥺
I'll save the apples for pie, thanks. The last thing I want in my stuffing or dressing is sweetness, I want savory. Sweetness is for dessert, not dinner (unless you're a sugar addict).
My mom used dried bread, but put water over it to make it soft, she would squeeze it out. the spice she used was poultry seasoning. She also fried the onions and celery in butter. Mixed it with her hand. This way you get a moist stuffing. The next day when it’s cold you can slice it, man was that good! The seasoning made it!
Turkey with dressing is so easy. We make a smaller stuffed turkey breast a couple of times during the rest of the year. Your recipe for dressing/stuffing is similar to the one I grew up with, too, except that we always had poultry seasoning, thyme, and allspice in ours. Nowadays, I add some applesauce, too. Dressing is easy to make. Then, stuff the rinsed turkey. Rub margarine or butter all over it. Slide it into a cook'n bag, pour a bit of extra broth over it, tie to seal, and it comes out perfect and in less time than traditional roasting. Moist and perfectly cooked with a crackling, beautifully browned skin. When people talk about basting turkeys, I wonder why.
Pretty much the same stuffing I grew up with and still make every year. My husband was amazed the first time I cooked Thanksgiving dinner for him because he grew up with Stove Top stuffing. Now he won't eat anything except home made! I grew summer savoury in my herb barrel for a few years because I love it so much. You're right, the smell of summer savoury instantly take me back to Mom making stuffing! When I was growing up we only had stuffing once a year, at Christmas, because we always had ham for Thanksgiving and at Christmas we always had goose so my Mom used to put pieces of oranges in the stuffing - absolutely delicious! Mom really liked turkey so we used to have it throughout the year, like other people had chicken - she also liked that with a turkey she was guaranteed left overs which wasn't always the case with chicken.
I was working out of town and would come home for holidays. I was told (by Mom) that I could do the Thanksgiving dinner. I told her I was just doing it my way every time she said anything about my procedures. I think cooking the bird upside down for 80% of its cook time (white is much more moist, and dark and white are done at the same time) and not putting the stuffing in the bird 'surprised' her. Received many compliments on the meal, so I was tasked with holiday turkeys evermore.
I grew up with a turkey that was stuffed with dressing, and I learned to make my Grandmas' stuffing recipe. I have always stuffed the bird, it's the turkey juice that gives it special flavor, and it doesn't dry out like it does if you bake it like a casserole. No one has ever had any issues with it, no one has got food poisoning from it. Good hygienic practices and making sure it's cooked thoroughly is key-
I used to stuff the bird but it takes longer to cook and the Turkey comes out dry. I just put it in a separate pan or casserole dish and use the baster to get and add drippings to the stuffing. It comes out great and there's plenty drippings left for gravy.
My own experience is that it doesn't take any longer to roast. I also apply a very liberal amount of a butter/maple syrup mix UNDER the skin and a generous amount of butter ON the skin to make it brown and crispy. Never had a problem with it drying out- maybe your stuffing is too dry when you put it in the bird?
This is as close to my mother's recipe as I've ever found. Nothing to muck it up. Thank you. And I call it stuffing... because I will stuff myself (this IS one serving) with this since I can't eat turkey.
I like when dressing has a crispy top ,and a roll of fried Jimmy Dean sausage is a must in the dressing, I love Swanson chicken broth for liquid. Top with cravy at the table
Very similar to my mother's recipe which she learned from her mother. Lots of butter, onion and celery but no parsley. Definetely savoury. I buy fresh savoury and let it dry. Alwsys tear the bread by hand. Rather enjoy thst mindlesd activity. Most of it goes in the turkey and I bake the rest, mixing thevtwo to get the perfect amount of moistness. Gtocery stores in Toronto used to carry Turkey Time bread which was already infused with the herbs, though I always added extra savoury. Cant wait for Christmas since in Canada our Thanksgiving is in October.
Everyone talking about how they remember their mother making stuffing and I’m over here like 👀 lol… my sister and I started the stuffing tradition when we were 16 and 14. Ever since then, we been making stuffing and having my mim and the rest of the family enjoy it 😉 (there was no RUclips back there, we just made it up and it turned out that people been doing this for a long time) props to me and my sister ☺️💓
This is very much like my mom’s but instead of drippings or stalk we use eggs to bind the dressing together. Oh and yes never in the turkey . We fight for the top part of the dressing the crispy cubes, underneath are the soft moist cubes and then there is always gravy to moisten it up even more. I love thanksgiving and even though I do all the work it is a great time with family and friends.
I always put stuffing in my turkey and I have no problem with it getting cooked and the turkey is not dry...Also we love stuffing so I do make casserole too with it too,,I use eggs in mine two,its been a part of my mums recipe for many years,.We love it..
I've watched a LOT of videos on making stuffing. Yours is the first one close to mine. Except, I don't to parsley or seasonings you do. I use only mc cormicks poultry seasoning. Don't overdo do it. I make it the day before and refrigerate. I have used a crockpot for years. It frees up the oven and cook on high 4hrs or so and then low till dinners ready. Have your dressing just to moist. When turkey is done, insert something turkey broth onto dressing with a picture holes in dressing. Just like out of the bird. Gets crisp on edges too if you spray with Pam first. Always delicious. Chicken broth over dressing in the beginning to just moist. Your awesome!
FANTASTIC - Just made this today for the first time……so much better than cooked in the bird and made the turkey prep and cooking a snap and so much quicker. Like all your recipes I’ve tried so far this will be my go to from now on.
Very close to my Grandmothers bread dressing. The only thing diffirent is #1- she used dried out bread, (sometimes she would ligtly toast the bred in the oven if she thought there was too much moisture in it), and #2- she mixed eggs in her dressing. She also mixed her dressing with her hands to not only mix the flavors and eggs, but to shoosh the bread up a bit more too. Yum and I call it dressing. Good video.
gotta make stuffing the day before cooking. seal bowl containing stuffing with plastic wrap to let flavors blend and liquid ingredient equally hydrate throughout. sits overnite for this process to complete
Stuffing is the name if you have stuffed the turkey with it, if you are cooking it separately its called dressing. I never knew the difference in terms until doing some research on the best bread "stuffing" thanks for this I will try it for my Christmas dinner!
I add a little stuffing around the turkey legs & a little at the opening of the turkey but not up inside & only I add it 30minutes before the turkey is done, the rest of the stuffing goes in a pan!😋
I like your recipe. It's a classic. I also call my stuffing "stuffing" and not "dressing". It just sounds right, and I've done it for 62 years. It's ok. I like the idea of putting a fistful of stuffing into the cavity of the turkey to kind of let that really permeate the kitchen with all of that delicioiusness. The smells and leftovers are the best about Thanksgiving. Why don't you like to use the bagged stuffing? The dried bread? Cornbread stuffing, too.
I made this today and used gravy for the additional liquid because I didn't realize I didn't have any stuffing mix until after I had already made the gravy. It came out beautiful and was perfect. Thanks Claire!
I dislike cornbread a whole lot so never got into stuffing but I figured out you dont have to use cornbread so i made some last year for gobble day. I put way too much rosemary in it and it was overwhelming. Well i learned my lesson so hopefully it will turn out better this time. Great video.
I have a cavity cage for my stuffing. It can be removed and continue cooking when the turkey is done. I use ALL my drippings for gravy. I also make dressing as turkey, stuffing and gravy sandwiches are a big deal with my family.
Similar stuffing that I make and growing up my mother called it 'dressing' -even though it went inside the turkey. I have to disagree re placing your stuffing inside the bird. My turkey is always moist and the dressing does taste better inside the turkey. Once the 'word' came out about not stuffing the turkey many people stopped doing this. But, most of these people were not great cooks to begin with. So, for me (and each to their own) I will continue to do the stuffing inside the bird with no problems, health wise or otherwise. Love, love, love summer savory and any stuffing/dressing without it doesn't taste the same. I believe the use of summer savory came from Eastern Canada. It is the one go-to herb that is a must. Thanks!
Used this last year and it came out delicious!... And I'm back because I had stuffing assigned and requested. I'll be adding some sliced apples this year 😁
we call it dressing. I tear the bread. I use broth from the roasted turkey. sage,onions, celery, eggs, turkey broth, salt n pepper. My family loves it. My Great Grandmother made it this way.. 1880s
We have the same stuffing but we live in New Orleans so we use stale french bread. The only time of year that the groceries can sell it stale. We also add cubed ham. Its not Thanksgiving or Christmas without this. The pan drippings are essential to the taste! I stuff in turkey after it cooks and is cooling. We then reheat before carving. YUM!
Wait, you just said what my dad always called me. Ya Turkey:D And I would gobble gobble back. Anyways, fine tactic using a little stale bread. My grandmother would make cornbread, and leave it to stale. Then stock, rosemary (where is Rosemary!?), Thyme, and fleur de SEL. She just called it salt. I'll be coming over for dinner in... 45 minutes? (Of course I'm joking). Love your videos
To do the stuffing, Mom always made the stuffing the day before. then put it in the bird and set it up. mom would get up at some very early time in the morning and put it in the oven and go back to bed.
Thank you for your fine presentation. Personally, I would add the turkey stock to the dressing and mix it in before adding it to the baking dish so the stock can reach all the ingredients. Am I wrong?.
I always used 1 lb Jimmy Deans sausage in the stuffing. Then pretty much the same herbs and veggies mentioned, but I like fresh mushrooms, walnuts, and cranberry added to the mix. It's one dish that gets all the food groups in 1 pan. It's sort of miraculous how all the foods blend perfectly.
Stuffing is usually made with bread/bread crumbs, but down here in the south, or dressing is made with cornbread. The tastes of the two are totally different.
I cried cutting onions for the first time since November of 2020 when I got the COVID virus and lost my sense of smell, I’ve never been so happy to cry in my life…🥲🥲🥲
What do you use for gravy drippings? I don’t do it the way you do it. I do put it in the bird because I like the flavor, I get it hot enough because I use the oven bags to roast my turkeys because it saves all of the drippings, they don’t evaporate, dry out and burn up. You can use a very hot oven when using the bag method and it gets done quicker and it doesn’t dry out the meat. It stays moist and tastes better, you may not have a golden brown skin but who eats the skin and who brings the whole bird to the table to be carved so that your dinner looks like a Norman Rockwell painting. We carve the bird in its entirety, dark meat goes on one plate because we never eat that first and white meat gets sliced for the meal on another plate after I’ve removed the stuffing. I don’t want dried out crispy stuffing either, if I’m feeding a crowd then I make a casserole dish of extra stuffing and mix the stuffing out of the bird into the casserole dish and I’ve kept it covered with foil or a lid to stay moist not crunchy, yours looked very dry. While my husband carved the bird I was mashing the potatoes and making the gravy with my pan drippings and extra broth because I like lots of gravy for leftovers. I use the neck and parts to make extra stock.
Stuffing of course! Happy Thanksgiving to everyone, and thx to the Pilgrims....it is 400 yrs. since those brave folks braved the Atlantic to get here!!!
My mother before me and me, for 30+ years always cooked stuffing in the bird, never had a problem, don’t! Just don’t! I’m looking at this video because I’ve never made stuffing outside of the bird and I want to make more stuffing than I can make in the bird. This technique looks great and I think I’ll try it before the big day gets here to test it out. Hmmm!
I toast my bread so when I add the moisture it’s absolutely perfect and use vegetable soup dry mix, boil it then drain of the water and add to the bread garlic and herb croutons it adds an amazing taste everyone asks how I make mine and my secrets, then add it to my stuffin used this vid to teach my daughter how basically I do mine thanks for save me time teaching her ❤haaaa
Lol. I call it stuffing inside.or outside regardless, when you eat enough of it, you feel STUFFED! The Sweet Potatoes, Mashed Potatoes, Cranberry Sauce and the Stuffing with Gravy are 90% of the meal!!
Hello Pray all is well. I scanned the comments did not see this question. Might you have a link on the Summer Savory, would prefer to get the one you use. Thank you Many Blessings
What do you call it? Stuffing or dressing?
I throw the loaf of bread into the freezer and then cut it up with a knife when I am ready to make the stuffing. Makes great bread cubes and no squashed bread.
@@nancygreaves3063 genius!!
Stuffing!
Stuffing!! I was always told that stuffing is the Canadian way and dressing is the American way.
Im southern American and we call it stuffing down here.
My mom did it in the turkey when we were younger and we never got sick and the turkey was never dry. She is the Best cook I've ever known.
So did my mother, and it was delicious. Chances are you won't get sick from it, but there is a slight risk.
whatever stuffing you're used to-THAT'S the best stuffing in the world! everybody loves their own Mom's stuffing!!!
that's so true!
We always add cooked spicy country sausage to onion and celery.
The day before I boil turkey necks in broth, with the same herbs and spices. Remove the meat and add it to my stuffing along with the broth I created. Makes it super delish.
Sounds great!
My mom did it this way ❤
Ive done it that way too and so did my mom love it!
I agree that dressing is probably the best part of Thanksgiving. Happy Thanksgiving everyone!🦃🧡
Dressing. Same recipe my Mom and Grandma made. I’ve been making it for almost 50 years now. It’s the best.
It’s Soo much tastier and moist stuffed in the turkey. Let the turkey juices do it’s magic.
If you chop a couple of fresh sweet apples and add to the onions and celery you will put your dressing over the top! I have found through the years that Pepperidge Farm bread makes the best dressing and leave it out a couple of days so it really gets dry! Using pan drippings from the turkey cuts down on the amount of gravy you will have! Enjoyed your video!
Thanks! Love the apples idea.
Thanks for saying you leave the bread out 😭 I’m making my first thanksgiving stuffing *ever* and I’m so nervous lmao. Sooo many different ways to make it. Just finished dicing up all the bread on a baking sheet to leave out. This gave my anxiety because hers was fresh out of the bag 😩 lolol I just want it to be good 🥺
I puree onion, celery, and a granny Smith to my stuffing. Yum
I'll save the apples for pie, thanks. The last thing I want in my stuffing or dressing is sweetness, I want savory. Sweetness is for dessert, not dinner (unless you're a sugar addict).
@@charliedavis8894Using apple is an ancient method of cooking fowl. No sweet taste...it is a tenderizer and flavor enhancement
My mom used dried bread, but put water over it to make it soft, she would squeeze it out. the spice she used was poultry seasoning. She also fried the onions and celery in butter. Mixed it with her hand. This way you get a moist stuffing. The next day when it’s cold you can slice it, man was that good! The seasoning made it!
same way my mom made but we added fresh eggs also to hold together
Turkey with dressing is so easy. We make a smaller stuffed turkey breast a couple of times during the rest of the year. Your recipe for dressing/stuffing is similar to the one I grew up with, too, except that we always had poultry seasoning, thyme, and allspice in ours. Nowadays, I add some applesauce, too. Dressing is easy to make. Then, stuff the rinsed turkey. Rub margarine or butter all over it. Slide it into a cook'n bag, pour a bit of extra broth over it, tie to seal, and it comes out perfect and in less time than traditional roasting. Moist and perfectly cooked with a crackling, beautifully browned skin. When people talk about basting turkeys, I wonder why.
I also add some diced carrots to my mixture. It brings a little sweetness to the stuffing.I sauté the carrots with the onion and celery as they cook.
Great tip!
You should use a turkey baster to collect the liquid from the turkey. Its easier.
Pretty much the same stuffing I grew up with and still make every year. My husband was amazed the first time I cooked Thanksgiving dinner for him because he grew up with Stove Top stuffing. Now he won't eat anything except home made! I grew summer savoury in my herb barrel for a few years because I love it so much. You're right, the smell of summer savoury instantly take me back to Mom making stuffing!
When I was growing up we only had stuffing once a year, at Christmas, because we always had ham for Thanksgiving and at Christmas we always had goose so my Mom used to put pieces of oranges in the stuffing - absolutely delicious! Mom really liked turkey so we used to have it throughout the year, like other people had chicken - she also liked that with a turkey she was guaranteed left overs which wasn't always the case with chicken.
Same with my husband!
I was working out of town and would come home for holidays. I was told (by Mom) that I could do the Thanksgiving dinner. I told her I was just doing it my way every time she said anything about my procedures. I think cooking the bird upside down for 80% of its cook time (white is much more moist, and dark and white are done at the same time) and not putting the stuffing in the bird 'surprised' her. Received many compliments on the meal, so I was tasked with holiday turkeys evermore.
Sounds great!
I grew up with a turkey that was stuffed with dressing, and I learned to make my Grandmas' stuffing recipe. I have always stuffed the bird, it's the turkey juice that gives it special flavor, and it doesn't dry out like it does if you bake it like a casserole. No one has ever had any issues with it, no one has got food poisoning from it. Good hygienic practices and making sure it's cooked thoroughly is key-
Þ 7th
I used to stuff the bird but it takes longer to cook and the Turkey comes out dry. I just put it in a separate pan or casserole dish and use the baster to get and add drippings to the stuffing. It comes out great and there's plenty drippings left for gravy.
My own experience is that it doesn't take any longer to roast. I also apply a very liberal amount of a butter/maple syrup mix UNDER the skin and a generous amount of butter ON the skin to make it brown and crispy. Never had a problem with it drying out- maybe your stuffing is too dry when you put it in the bird?
@@marjake3147 typically, a stuffed bird takes roughly 3 minutes more per pound to cook...as a guide
Yeah, I agree my mom made hers like that I think it’s the best!
Stuffing! This made me think of my dad and I would tear the bread into pieces Early thanksgiving morning to make it. Such great memories. Thank you!
Same here!
This is as close to my mother's recipe as I've ever found. Nothing to muck it up. Thank you. And I call it stuffing... because I will stuff myself (this IS one serving) with this since I can't eat turkey.
Wonderful!
I like when dressing has a crispy top ,and a roll of fried Jimmy Dean sausage is a must in the dressing, I love Swanson chicken broth for liquid. Top with cravy at the table
Add chopped green pepper when you sauté the vegetables, best ever stuffing.
🤣 Don’t skimp on the butter. This is going to feed eight, ten or one person. Love it!
Right 🤣🤣
I love it...it's only one or two days of the year and have the most blessed day when you share food n love..God bless you All.
Happy Holidays!!
Very similar to my mother's recipe which she learned from her mother. Lots of butter, onion and celery but no parsley. Definetely savoury. I buy fresh savoury and let it dry. Alwsys tear the bread by hand. Rather enjoy thst mindlesd activity. Most of it goes in the turkey and I bake the rest, mixing thevtwo to get the perfect amount of moistness. Gtocery stores in Toronto used to carry Turkey Time bread which was already infused with the herbs, though I always added extra savoury. Cant wait for Christmas since in Canada our Thanksgiving is in October.
Never seen that bread, I'll keep my eyes peeled!
Everyone talking about how they remember their mother making stuffing and I’m over here like 👀 lol… my sister and I started the stuffing tradition when we were 16 and 14. Ever since then, we been making stuffing and having my mim and the rest of the family enjoy it 😉 (there was no RUclips back there, we just made it up and it turned out that people been doing this for a long time) props to me and my sister ☺️💓
This is very much like my mom’s but instead of drippings or stalk we use eggs to bind the dressing together. Oh and yes never in the turkey . We fight for the top part of the dressing the crispy cubes, underneath are the soft moist cubes and then there is always gravy to moisten it up even more. I love thanksgiving and even though I do all the work it is a great time with family and friends.
I agree. Totally worth it.
Ś
I use turkey stock so I can use the drippings for the gravy. I call it dressing. To me stuffing is when you put it in the turkey.
I never knew you could make stuffing without eggs. I'm gonna try this.
It's funny -- I never knew you could make it WITH eggs. I guess it's just what we grow up with. Enjoy!!!
I always put stuffing in my turkey and I have no problem with it getting cooked and the turkey is not dry...Also we love stuffing so I do make casserole too with it too,,I use eggs in mine two,its been a part of my mums recipe for many years,.We love it..
Sounds great!
Never thought about putting summer savory in my dressing. I have some and will try it. I usually use mine for green bean stew.
my mom taught me to just toast the bread, it tears up easy then without food processor and it adds good flavor:)
Smart idea.
I've watched a LOT of videos on making stuffing. Yours is the first one close to mine. Except, I don't to parsley or seasonings you do. I use only mc cormicks poultry seasoning. Don't overdo do it. I make it the day before and refrigerate. I have used a crockpot for years. It frees up the oven and cook on high 4hrs or so and then low till dinners ready. Have your dressing just to moist. When turkey is done, insert something turkey broth onto dressing with a picture holes in dressing. Just like out of the bird. Gets crisp on edges too if you spray with Pam first. Always delicious. Chicken broth over dressing in the beginning to just moist. Your awesome!
Thanks!
I call it stuffing. Thank you, I needed a little reminder.
FANTASTIC - Just made this today for the first time……so much better than cooked in the bird and made the turkey prep and cooking a snap and so much quicker. Like all your recipes I’ve tried so far this will be my go to from now on.
Fantastic!
In the bird always better
Dressing is what I call it. Your recipe is similar to my mom's but she used cornbread too with the old bread.
I put some whole cranberries, rosemary , apples and poultry seasoning in mine
Very close to my Grandmothers bread dressing. The only thing diffirent is #1- she used dried out bread, (sometimes she would ligtly toast the bred in the oven if she thought there was too much moisture in it), and #2- she mixed eggs in her dressing. She also mixed her dressing with her hands to not only mix the flavors and eggs, but to shoosh the bread up a bit more too. Yum and I call it dressing. Good video.
Thanks!!!
My mother was Pennsylvania Dutch and we always called it filling. It’s made almost the same but mashed potatoes are added.
Nice! I would always take a scoop of whatever was cooked and display for the camera so the texture and consistency are viewable.
Just the recipe that I wanted 😋. Thank you 😊🌹
Need to include temperature and cook time as well as amounts of ingredients. Copied it though and it turned out awesome! Thanks!
This was a great experience even tho I'm 10 in a half I cooked it pretty well
Fantastic!
gotta make stuffing the day before cooking. seal bowl containing stuffing with plastic wrap to let flavors blend and liquid ingredient equally hydrate throughout. sits overnite for this process to complete
Stuffing is the name if you have stuffed the turkey with it, if you are cooking it separately its called dressing. I never knew the difference in terms until doing some research on the best bread "stuffing" thanks for this I will try it for my Christmas dinner!
Looks delicious, you do the same procedure as we do in the UK. And yes of course we call it stuffing no matter what!!!! 🇬🇧👍😊
Good to know!
It does look delicious 😋
I want to try & make it..
What can I use in place of savoury, I've never heard of or seen it b4 in the herb aisle..
I add a little stuffing around the turkey legs & a little at the opening of the turkey but not up inside & only I add it 30minutes before the turkey is done, the rest of the stuffing goes in a pan!😋
I like your recipe. It's a classic. I also call my stuffing "stuffing" and not "dressing". It just sounds right, and I've done it for 62 years. It's ok. I like the idea of putting a fistful of stuffing into the cavity of the turkey to kind of let that really permeate the kitchen with all of that delicioiusness. The smells and leftovers are the best about Thanksgiving. Why don't you like to use the bagged stuffing? The dried bread? Cornbread stuffing, too.
I've made stuffing with fresh bread and the toasted cubes in the bag .My stuffing always comes out good!
Awesome. Enjoy!
I made this today and used gravy for the additional liquid because I didn't realize I didn't have any stuffing mix until after I had already made the gravy. It came out beautiful and was perfect. Thanks Claire!
Wonderful!
I dislike cornbread a whole lot so never got into stuffing but I figured out you dont have to use cornbread so i made some last year for gobble day. I put way too much rosemary in it and it was overwhelming. Well i learned my lesson so hopefully it will turn out better this time. Great video.
I love bread stuffing.
Thank you for the awesome recipe. I added my own twist and put in almost a pound of cut/cooked bacon. It was fantastic! Happy holidays!!!
I do the same. Always a hit
Sounds great!
I have a cavity cage for my stuffing. It can be removed and continue cooking when the turkey is done. I use ALL my drippings for gravy. I also make dressing as turkey, stuffing and gravy sandwiches are a big deal with my family.
You are my kind of cook. Not too complicated. Thank you.
I'm never stuffing a bird again! Thanks to your tips and tricks I made the best stuffing I've ever made.
Similar stuffing that I make and growing up my mother called it 'dressing' -even though it went inside the turkey. I have to disagree re placing your stuffing inside the bird. My turkey is always moist and the dressing does taste better inside the turkey. Once the 'word' came out about not stuffing the turkey many people stopped doing this. But, most of these people were not great cooks to begin with. So, for me (and each to their own) I will continue to do the stuffing inside the bird with no problems, health wise or otherwise. Love, love, love summer savory and any stuffing/dressing without it doesn't taste the same. I believe the use of summer savory came from Eastern Canada. It is the one go-to herb that is a must. Thanks!
Thanks!
Used this last year and it came out delicious!... And I'm back because I had stuffing assigned and requested. I'll be adding some sliced apples this year 😁
Amazing! Let me know how it goes!
Love it chopped black olives 🫒 gives it a good taste 😍😍😍
You are very entertaining and I love your sense of humor!😄
Great motto about how cooking doesn't need to be complicated. Bon appetit!
Well done! Excellent presentation! Thanks for sharing
we call it dressing. I tear the bread. I use broth from the roasted turkey. sage,onions, celery, eggs, turkey broth, salt n pepper. My family loves it. My Great Grandmother made it this way.. 1880s
Sounds great!
We have the same stuffing but we live in New Orleans so we use stale french bread. The only time of year that the groceries can sell it stale. We also add cubed ham. Its not Thanksgiving or Christmas without this. The pan drippings are essential to the taste! I stuff in turkey after it cooks and is cooling. We then reheat before carving. YUM!
YUM!
like all the butter and good size pieces of celery and onion
Wait, you just said what my dad always called me. Ya Turkey:D And I would gobble gobble back. Anyways, fine tactic using a little stale bread. My grandmother would make cornbread, and leave it to stale. Then stock, rosemary (where is Rosemary!?), Thyme, and fleur de SEL. She just called it salt. I'll be coming over for dinner in... 45 minutes? (Of course I'm joking). Love your videos
Excellent tutorial. You’re vibrant and lively. Thank you!
i make my stuffing almost exactly the same so nice to see!! i sometimes just use chicken broth much easier and taste about the same ty
We have always called it stuffing this is exactly the way mom made it but she would use the crockpot
Going to make me a big very big serving of this stuffing for Christmas dinner
Good luck finding summer savoury in the US grocery stores! Must pick some up next trip home.
Fingers crossed! You can also use a combo of sage, rosemary and thyme :)
Looks absolutely delicious! Will definitely make this "stuffing"!
Hope you enjoy!
I will be doing this for Christmas
To do the stuffing, Mom always made the stuffing the day before. then put it in the bird and set it up. mom would get up at some very early time in the morning and put it in the oven and go back to bed.
You stuffing is the best. Awesome recipe 👏
thank you so much!!
Thank you for your fine presentation. Personally, I would add the turkey stock to the dressing and mix it in before adding it to the baking dish so the stock can reach all the ingredients. Am I wrong?.
Just add turkey stock and eggs. Make your own stock. I add cranraisens and toasted slivered almonds. I also add sage sausage.
Yum.
I always used 1 lb Jimmy Deans sausage in the stuffing.
Then pretty much the same herbs and veggies mentioned, but I like fresh mushrooms, walnuts, and cranberry added to the mix. It's one dish that gets all the food groups in 1 pan.
It's sort of miraculous how all the foods blend perfectly.
Merry Christmas ,i love that you are so happy , i like watching you ,and i call it stuffing it sounds more comforting
Stuffing is usually made with bread/bread crumbs, but down here in the south, or dressing is made with cornbread. The tastes of the two are totally different.
I cried cutting onions for the first time since November of 2020 when I got the COVID virus and lost my sense of smell, I’ve never been so happy to cry in my life…🥲🥲🥲
🤗😇🙏
What do you use for gravy drippings? I don’t do it the way you do it. I do put it in the bird because I like the flavor, I get it hot enough because I use the oven bags to roast my turkeys because it saves all of the drippings, they don’t evaporate, dry out and burn up. You can use a very hot oven when using the bag method and it gets done quicker and it doesn’t dry out the meat. It stays moist and tastes better, you may not have a golden brown skin but who eats the skin and who brings the whole bird to the table to be carved so that your dinner looks like a Norman Rockwell painting. We carve the bird in its entirety, dark meat goes on one plate because we never eat that first and white meat gets sliced for the meal on another plate after I’ve removed the stuffing. I don’t want dried out crispy stuffing either, if I’m feeding a crowd then I make a casserole dish of extra stuffing and mix the stuffing out of the bird into the casserole dish and I’ve kept it covered with foil or a lid to stay moist not crunchy, yours looked very dry. While my husband carved the bird I was mashing the potatoes and making the gravy with my pan drippings and extra broth because I like lots of gravy for leftovers. I use the neck and parts to make extra stock.
Stuffing of course! Happy Thanksgiving to everyone, and thx to the Pilgrims....it is 400 yrs. since those brave folks braved the Atlantic to get here!!!
They were kicked out of England their homeland. So bravery doesn't count.
Very good dressing. You are right to the point. Outstanding. Janet Erazmus
I don’t have enough room in my oven for the turkey, the stuffing pan and a turnip puff which we love.
I hear that!
After many years I realized I like the raw onion flavor for starters in my stuffing…just gives more onion flavor to the bread.
Interesting twist, thanks for sharing!
Boy, that looks delicious. I say stuffing, even if not in bird👌
this looks good, I am going to try this. Thanks for the video.
OMG! This look like the way my mom made it. So much better than boxed stuffing
You made that look amazing and easy. Thanks again
Hope you enjoy! PS it is amazing and easy :)
You love summer savory....I use it in my mashed potatoes. Yum.
Interesting twist!! Thanks :)
"Maybe just one person." 😂😂😂
My mother before me and me, for 30+ years always cooked stuffing in the bird, never had a problem, don’t! Just don’t! I’m looking at this video because I’ve never made stuffing outside of the bird and I want to make more stuffing than I can make in the bird. This technique looks great and I think I’ll try it before the big day gets here to test it out. Hmmm!
We always called it dressing.
Looks delicious!! Oh yes, stuffing...all.day.long!!😁😋👍
Oh yes!
I will definitely try this recipe!
OMG. You're hilarious! First time watcher. Love this.
Yay! Thank you!
NEVER STUFF THE TURKEY!!... Your explanation makes super sense. Won't do that ever again, starting from tomorrow!!!!
I like to use chicken broth AND add sweet Italian sausage and lots of sliced mushrooms.
Agreed No Stuffing in the Tom Turkey
I toast my bread so when I add the moisture it’s absolutely perfect and use vegetable soup dry mix, boil it then drain of the water and add to the bread garlic and herb croutons it adds an amazing taste everyone asks how I make mine and my secrets, then add it to my stuffin used this vid to teach my daughter how basically I do mine thanks for save me time teaching her ❤haaaa
my sister uses her crock pot for her stuffing because we all want a lot , best solution
I've heard about doing that but never tried it myself -- so smart and very little effort/stress!
Can you provide ingredient amount? I would love to try this
Lol. I call it stuffing inside.or outside regardless, when you eat enough of it, you feel STUFFED! The Sweet Potatoes, Mashed Potatoes, Cranberry Sauce and the Stuffing with Gravy are 90% of the meal!!
Either way I call it stuffing I live in Phoenix,Az.❤❤
Love you, you’re funny! Butter yum! Getting a helper to tear the bread😂
😁
Hello Pray all is well. I scanned the comments did not see this question. Might you have a link on the Summer Savory, would prefer to get the one you use. Thank you Many Blessings