Stuffing

jersey

livin' the dream
#1
Can't wait, it's a week away....

Cranberry, sausage, apple, bell seasoning, mushrooms, mire pois, etc.. what's in yours?

In the bird or out kind of stuffer?
 

Alex MacDonald

that's His Lordship, to you.....
#2
we don't bother. Since we have no family anywhere near (closest is over 700 miles away), family gatherings are just us and our Goldens. Christmas is the same, so I wonder why we even bother with a tree sometimes.
 

Jim Ficklin

Genuine Montana Fossil
#7
I don't make it anymore, but my former Bride & the Kids still stuff the bird with my Gram's recipe:
Cubed dried bread (laid-out on the counter/table overnight & turned-over once)
Eggs
Diced bacon
Parsley
Diced yellow onion
Diced celery
Salt, pepper, Johnny's (used now instead of Savor Salt since we haven't seen that in years).

Whenever I go to one of their homes for the turkey feed, I'm still the official taster before it goes in the bird - a duty bequeathed to me after my Dad passed. After it's cooked, my favorite piece is the crispy end at the opening of the neck/breast.
 
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cabezon

Sculpin Enterprises
#8
Dad's recipe - potato/sausage stuffing. Peel and cube four Idaho potatoes and place in a pot with water and a touch of salt. Bring to a boil and cook until done (not overdone). While the taters are cooking, dice and saute 1/2 an onion, several garlic cloves, and several celery ribs; brown a pound of Italian sausage in the same pan. Drain and mash the potatoes with cream and butter. Add the sautéd onions/celery/sausage and mash a bit more. Season with ground pepper and poultry seasoning and taste frequently (favorite stage when I was a kid). Stuff as much into the bird as you can while the stuffing is hot. Refrigerate any remaining stuffing. Reserve some of the juice from the cooked turkey and add to the stuffing that wasn't in the bird for that extra bit of turkey flavor. Rather than mashed potatoes as an additional side, we do a brown rice / wild rice combo.
Steve
 
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Alex MacDonald

that's His Lordship, to you.....
#10
I got nothing. Even with a brand new, unfired Traeger sitting on my breezeway along side the Kamado Joe. Maybe I'll see if there's a burger joint open, but it's coming down to "who gives a shit anyway". When I was a kid, our family would gather for Thanksgiving and Christmas, and my grandmother and mother would repair to the kitchen. But they're all gone now; there's no neighbors around, so like I said, it's just us and the pups. Nothing special, and nothing to make it so. If it's not raining maybe I'll go do some shooting. Her Ladyship's mother is coming the day after for a visit, so I'll be helping with the cleaning, but she's vegetarian, so no bird there, either. Meh.....
 

Jim Ficklin

Genuine Montana Fossil
#11
Since the Kids have other obligations, their Mom is visiting her family in Colorado there will be no family get-together this Thursday. With snow forecast on either side of Thanksgiving, I passed on a quick trip back to Montana. Hank & I will go bird hunting & then consummate the day with fire and a slab of red meat. The only thing stuffed will be us.
 

Porter

Active Member
#12
IMG_0812.JPG


Country breakfast pork sausage
Cranberries
Apples
Celery
Leeks
Onions
Croutons (wife made some white italian bread HM croutons)
Fresh chopped herbs including sage, rosemary, thyme, etc
 
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Likes: TD

jersey

livin' the dream
#13
Holy smokes Jersey, can you post recipe here?
Sorry for the wait...

Sweat the mire pois, remove, brown sausage and mushrooms too, return mire pois and add thin sliced Granny Smith, warm it but don't cook it too much, mix in corn meal stuffing and regular stale bread cut into smaller chunks. Bell Seasoning, dried cranberries, and turkey stock from the giblets and neck to moisten it all up.

Go heavy on the bell seasoning... Salt and pepper to taste and bake it in bird or separate dish.
 
#14
4 days, 4 couples with RZRs riding the desert in 80 degree weather. Aquarius Hotel&Casino, Laughlin, Nv.
I'll most likely be having rack of lamb. :)
We'll turkey it up later.
 

TDub

Active Member
#15
Dad's recipe - potato/sausage stuffing. Peel and cube four Idaho potatoes and place in a pot with water and a touch of salt. Bring to a boil and cook until done (not overdone). While the taters are cooking, dice and saute 1/2 an onion, several garlic cloves, and several celery ribs; brown a pound of Italian sausage in the same pan. Drain and mash the potatoes with cream and butter. Add the sautéd onions/celery/sausage and mash a bit more. Season with ground pepper and poultry seasoning and taste frequently (favorite stage when I was a kid). Stuff as much into the bird as you can while the stuffing is hot. Refrigerate any remaining stuffing. Reserve some of the juice from the cooked turkey and add to the stuffing that wasn't in the bird for that extra bit of turkey flavor. Rather than mashed potatoes as an additional side, we do a brown rice / wild rice combo.
Steve
Damn, that sounds good!
 

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