Thursday, November 21, 2013
The Great Stuffing Debate (Thanksgiving Countdown, Week #3)
What do you put in your stuffing? Do you stuff it in the bird or bake it in a separate dish? If you bake it in a separate dish, do you still call it stuffing, or do you call it by it's technically correct name of dressing?
Sandwich bread? Crusty Bread? Cornbread?
Sausage? Apples? Celery? Sage? Mushrooms? Onions?
Confession: One of my favorite parts of the Thanksgiving spread is the stuffing ;)
For the record, in my family, we use crusty bread or good quality sandwich bread, the seasonings are simple: celery, onion, occasionally mushrooms, salt, pepper, and a little stock from the bird and an egg for binders. We bake it in a separate pan and do not stuff it inside the turkey.
And you? Let's hear it!
DISCLAIMER: This is a judgement-free zone, but the food police will come after me if I don't say that if you do choose to cook your stuffing inside your turkey, please make sure that the stuffing, as well as the turkey, have reached the food safety temperature of 165 degrees F. Because salmonella sucks and should not be part of any holiday celebration.
Next up? A pumpkin and chocolate dessert/breakfast item that is NOT pie. Yup. I said it.