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Stuffing

November 14, 2009 · 8 Comments

I’m obsessed with Thanksgiving this year.  It’s going to be different from what I usually do.  I am actually cooking a bird.  I’m making stuffing for the first time in my life.  Hubbard wants a stuffing with oysters.  I’ve found a recipe that sounds good on Epicurious.  It’s a bread stuffing, not cornbread.  For some reason I have this urge to combine breads in the stuffing.  I mean, why does it have to be just one bread?  Wouldn’t it be prettier with different colored breads?  What do you think?  Also, the stuffing recipe calls for chopping up the oysters.  Is that necessary?  What if you had small oysters?  Couldn’t you just leave them whole?

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8 responses so far ↓

  • Cheryl // November 14, 2009 at 1:53 pm | Reply

    I love stuffing! I think it would be great with different colored breads, just make sure it is really moist before you start cooking it!

  • Margie // November 14, 2009 at 2:40 pm | Reply

    That’s one of my concerns. I’ve heard a few comments about people hating white bread stuffing because it’s too mushy. Honestly, I don’t think I’ve ever had a stuffing that I hated.

  • gammypie // November 15, 2009 at 9:10 am | Reply

    I love stuffing. I’m experimenting with a mushroom stuffing this year. I can’t wait!

  • liz // November 15, 2009 at 9:36 am | Reply

    Sorry, has to be savory cornbread dressing with celery and onions. Nothing else will do. No oysters allowed ;> Just a touch of sage and no mushrooms!

  • S // November 15, 2009 at 1:55 pm | Reply

    Team LIZ!!!

    but wouldnt mind a bite of the oysters…

  • Carrollton Foodie // November 15, 2009 at 11:17 pm | Reply

    I’ve never cooked nor eaten a stuffing with oysters, though I know it’s very popular, so I can’t comment on that portion of the equation. My family’s stuffing, which we actually call dressing, I guess because we cook it in a casserole dish rather than stuffing it in the bird, uses crumbled cornbread and torn white bread, about 2 parts cornbread to 1 part white bread. The textural combination is very good. I saw something recently on a cooking show, can’t remember which one, about setting out the torn white bread to dry for a while so that it can better soak up the turkey broth you pour over the dressing without getting soggy. I’m definitely trying that method this year.

  • Paul // November 16, 2009 at 10:49 am | Reply

    My mom was a Yankee and my dad was a Southerner, so our stuffing was a compromise – torn whitebread and cornbread. It’s great and there is no other satisfactory way to make stuffing. Accorging to my family! And Carollton Foodie, yes, use plenty of turkey stock. Oysters? Meh.

    Read last Wednesday’s New York Times’ Food Section and the hilariously informative articles on turkey and sides. One suggestion is to bake the dressing in muffin pans. This technique produces an individual serving that is crusty on the outside and moist in the center. All families have sacred stuffing/dressing routines and recipes which are inviolable. Just as it should be with such a fun American tradition. Now don’t get me started on sweet potatoes.

  • Linlin // November 16, 2009 at 12:34 pm | Reply

    Stuffing is all about the bread. (And I agree, the sage!) Use whatever breads you enjoy eating. One year I made my dressing using a jalapeno cheese bread that had gone stale. Amazingly good. My Granny saves all the uneaten stale bread, freezes it, and that becomes her Thanksgiving dressing. And if you don’t have old bread, slice up a fresh loaf and set it out to dry like that other poster said. Just avoid those crouton package stuffings.

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