On the stuffing question --

dar512 · 12-12-2004, 09:34 PM

I would do a poll, but I'm to lazy to figure out how, just now.

So where do you fall on the question of stuffing:

- Cornbread based
- White bread based
- Some other kind of bread
- No bread for me

Mrs. Rogers makes a great tasting stuffing from one of the 'traditional' cookbooks. Betty Crocker? It's white bread based and is my absolute favorite.

Beestie · 12-12-2004, 09:39 PM

Oh, dear God - cornbread stuffing is Nirvanna.

wolf · 12-12-2004, 10:19 PM

White bread based ... Family tradition requires that the seasoned Pepperidge Farm Crumbled toasted variety be used for placing in the bird.

As an avowed convenience hog, however, I would have to go with Stove Top Cornbread stuffing.

Griff · 12-13-2004, 06:16 AM

No bread for me. I always liked bread stuffing though. We're going the wild rice direction.

warch · 12-13-2004, 11:23 AM

Bread- mixed white/wheat, sage, thyme, salt, pepper, bit of nutmeg, mixed with sauted onions and celery with lots, lots of butter. Yikes!

ladysycamore · 12-13-2004, 12:18 PM

Toasted seasoned bread w/sausage (the kind that's in a roll, like Bob Evans...cooked, of course..lol).

Kitsune · 12-15-2004, 09:27 AM

You guys better get ready because I'm working hard on a new food idea of mine: the dessert turkey. Take a turkey, stuff it with a mixture of Oreo cookies and peanut butter, then deep fry until done. The cookies will melt and the chocolate and filling gooey goodness will seep into the meat resulting in one succulent bird. It will be complete once I figure out how to get a nice sugar glaze on that baby.

elf · 12-15-2004, 12:28 PM

Ohhh, Griff. Rice stuffing just doesn't cut it. . . here's what I did on Thanksgiving...

I used the Challah bread recipe from Bette Hagman's "The gluten-Free Gourmet Bakes Bread" (My absolute favorite GF bread recipe - YOU NEED THIS!!!!) and GF cornbread - just replace the regular flour with 1/3c tapioca flour, 1/3c rice flour, 1/3c corn starch and a tablespoon or so of Xanthan Gum(used half of it for stuffing, the other half served as-is). All you have to do is chop up the Challah bread, crumble up the cornbread, and dry it out some in a warm oven.

Saute some mild italian sausage, onions, garlic, celery & finely chopped carrrots, mix it all up and Voila! For extra moisture, you can either use butter, water or chicken broth (Watch the broth for glutenous nasties, though. I can't remember what brand I use...)

(Either stuff it into a bird or bake till ... cooked. Yar! )

12-12-2004, 09:34 PM	#1
dar512 dar512 is now Pete Zicato Join Date: May 2003 Location: Chicago suburb Posts: 4,968	On the stuffing question -- I would do a poll, but I'm to lazy to figure out how, just now. So where do you fall on the question of stuffing: - Cornbread based - White bread based - Some other kind of bread - No bread for me Mrs. Rogers makes a great tasting stuffing from one of the 'traditional' cookbooks. Betty Crocker? It's white bread based and is my absolute favorite.

12-12-2004, 09:39 PM	#2
Beestie -◊\|≡·∙■·∙≡\|◊- Join Date: Feb 2003 Location: Parts unknown. Posts: 4,081	Oh, dear God - cornbread stuffing is Nirvanna. __________________ ♠ ♥ ♣ ♦

12-12-2004, 10:19 PM	#3
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	White bread based ... Family tradition requires that the seasoned Pepperidge Farm Crumbled toasted variety be used for placing in the bird. As an avowed convenience hog, however, I would have to go with Stove Top Cornbread stuffing. __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

12-13-2004, 06:16 AM	#4
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	No bread for me. I always liked bread stuffing though. We're going the wild rice direction. __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

12-13-2004, 12:18 PM	#6
ladysycamore "I may not always be perfect, but I'm always me." Join Date: Dec 2001 Location: In Sycamore's boxers Posts: 1,341	Toasted seasoned bread w/sausage (the kind that's in a roll, like Bob Evans...cooked, of course..lol). __________________ "Freedom is not given. It is our right at birth. But there are some moments when it must be taken." ~Tagline from the movie "Amistad"~ "The Akan concept of Sankofa: In order to move forward we first have to take a step back. In other words, before we can be prepared for the future, we must comprehend the past." From "We Did It, They Hid It"

12-13-2004, 11:23 AM	#5
warch lurkin old school Join Date: Oct 2001 Location: Minnesota Posts: 2,796	Bread- mixed white/wheat, sage, thyme, salt, pepper, bit of nutmeg, mixed with sauted onions and celery with lots, lots of butter. Yikes!

12-15-2004, 09:27 AM	#7
Kitsune still eats dirt Join Date: Sep 2003 Location: Tampa, FL Posts: 3,031	You guys better get ready because I'm working hard on a new food idea of mine: the dessert turkey. Take a turkey, stuff it with a mixture of Oreo cookies and peanut butter, then deep fry until done. The cookies will melt and the chocolate and filling gooey goodness will seep into the meat resulting in one succulent bird. It will be complete once I figure out how to get a nice sugar glaze on that baby.

12-15-2004, 12:28 PM	#8
elf Yay! We're Dooomed! Join Date: Apr 2004 Location: Mostly: New York. Most Recently: New Jersey. Currently: Colorado Posts: 214	Ohhh, Griff. Rice stuffing just doesn't cut it. . . here's what I did on Thanksgiving... I used the Challah bread recipe from Bette Hagman's "The gluten-Free Gourmet Bakes Bread" (My absolute favorite GF bread recipe - YOU NEED THIS!!!!) and GF cornbread - just replace the regular flour with 1/3c tapioca flour, 1/3c rice flour, 1/3c corn starch and a tablespoon or so of Xanthan Gum(used half of it for stuffing, the other half served as-is). All you have to do is chop up the Challah bread, crumble up the cornbread, and dry it out some in a warm oven. Saute some mild italian sausage, onions, garlic, celery & finely chopped carrrots, mix it all up and Voila! For extra moisture, you can either use butter, water or chicken broth (Watch the broth for glutenous nasties, though. I can't remember what brand I use...) (Either stuff it into a bird or bake till ... cooked. Yar! ) Last edited by elf; 12-15-2004 at 12:30 PM. Reason: Bad elf! Forgetting stuff like that. . .

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