Time to Talk Dressing

[NeverMarryAStripper 21996]

My mom taught me how to make dressing. Her family has been in Texas forever so of course it’s cornbread dressing.
 
Start with the stock. No store bought shit, but stock made with turkey offals

Boil that stuff up into a nice stock, strain, and use the offals for your goblet gravy.
Next is the cornbread, from scratch of course. I was taught to use twice as many eggs in my cornbread for dressing as I normally would. I like to make it a day or two ahead so it’s just a little bit stale.

Next is the stale white bread. I like to dry it out real good in a warm oven and then let it sit a few days to get stale.

[NeverMarryAStripper 21996]

Mix crumbled up cornbread to crumbled up white bread in a two to one ratio.

Sauté green and white onions and celery in butter.

Add it to your bread mixture and season with salt, pepper, poultry seasoning, and sage.

Add your stock to get it nice and moist and some beaten eggs to give it a nice consistency.

Bake at 350 for 45 minutes.

[NeverMarryAStripper 21996]

Of course the best dressing comes out of the inside of the Turkey. I usually stuff as much as I can in there and bake the rest. This batch was for my daughter’s thanksgiving school feast and I only made the dressing so none was stuffed into the turkey


This is the best dressing in the world. If you say any different, my mom, grandmother, and great grandmother will cut you.

[Texas St. Armadillos 1381]

I like to brown up some Sage sausage and crumble it up in my dressing.

When I feel like blowing everyone's mind, I decase a couple links of boudain and mix that in as well.

[4th&Five 41618]

looks pretty close to what my grandma made and now my mom makes.  it's not the holiday's without that dressing and deviled eggs.  they're more important than turkey or pie in my house.

[Chewbacca 7788]

1 hour ago, NeverMarryAStripper said:

Mix crumbled up cornbread to crumbled up white bread in a two to one ratio.

Sauté green and white onions and celery in butter.

Add it to your bread mixture and season with salt, pepper, poultry seasoning, and sage.

Add your stock to get it nice and moist and some beaten eggs to give it a nice consistency.

Bake at 350 for 45 minutes.

Looks exactly like the one we make.  Needs a little more liquid before you bake.  You'll thank me later.

[Gen. Applewhite 227]

1 hour ago, NeverMarryAStripper said:

 If you say any different, my mom, grandmother, and great grandmother will cut you.

When they do cut me, I will bleed grease, because my dressing has lots of crumbled sausage in it, which is what makes it better. If you really want to get whack, form your wet dressing mix into balls and fry them for a few minutes in the deep fryer after you take the turkey out.

[Uncle Nate 2097]

1 hour ago, NeverMarryAStripper said:

Of course the best dressing comes out of the inside of the Turkey. I usually stuff as much as I can in there and bake the rest. This batch was for my daughter’s thanksgiving school feast and I only made the dressing so none was stuffed into the turkey


This is the best dressing in the world. If you say any different, my mom, grandmother, and great grandmother will cut you.

This is very close to my late mother-in-law's recipe with one difference...instead of the stale white bread, we use KFC biscuits that have been bought some time before and frozen, thawed back out the night before.  She swore up and down the KFC biscuits made all the difference.

[Steamboat1874 4105]

It is missing the chopped boiled eggs.

[irishtexan 11530]

2 hours ago, NeverMarryAStripper said:

Of course the best dressing comes out of the inside of the Turkey. I usually stuff as much as I can in there and bake the rest. This batch was for my daughter’s thanksgiving school feast and I only made the dressing so none was stuffed into the turkey
 

If you're stuffing your bird with stuffing, you have to overcook your bird to kill off potential salmonella that seeped into the stuffing. Instead, cook your turkey first and drizzle some of the drippings into the stuffing before baking.

[NWBuck 8589]

The fact that a thread about dressing is made by someone who's name is about undressing continues to make me giggle...

And hungry. Really effing hungry.

[Incredulity 11684]

4 hours ago, irishtexan said:

If you're stuffing your bird with stuffing, you have to overcook your bird to kill off potential salmonella that seeped into the stuffing. Instead, cook your turkey first and drizzle some of the drippings into the stuffing before baking.

 Turkey bag is a game changer.

Everything including stuffing gets hot as fuck(cooked) without the oitside getting dry.  Yet you still get golden brown exterior 

[NeverMarryAStripper 21996]

That’s how I always do it, but you don’t need a turkey bag. A plain old brown paper grocery sack stapled shut works great. My mom taught me that when she taught me how to make dressing.

 

 

[RMac5 1551]

Looks very similar to our families, we use dinner rolls in place of the sliced bread.

[irishtexan 11530]

12 hours ago, Incredulity said:

 Turkey bag is a game changer.

Everything including stuffing gets hot as fuck(cooked) without the oitside getting dry.  Yet you still get golden brown exterior 

I'm not trying to be a pedantic ass here, and I'm sure your turkey turns out wonderfully, but the bag doesn't turn an oven into a microwave. You're not cooking inside out. In order to heat the stuffing to 165 degrees, you will inevitably heat the turkey meat to 175+. The bag basically acts as a steamer, which is why turkeys cooked in bags are moist. I prefer meat to be dry roasted instead of steamed. To each his own. 

[pepper brooks 580]

I use Rabidoux andouille as my base.  Brown that off, cook the onions, celery, garlic in the grease, and go from there with the cornbread, stock, herbs.  

[Baboontyme 2831]

That looks awesome. Cornbread recipe?

[Incredulity 11684]

24 minutes ago, irishtexan said:

I'm not trying to be a pedantic ass here, and I'm sure your turkey turns out wonderfully, but the bag doesn't turn an oven into a microwave. You're not cooking inside out. In order to heat the stuffing to 165 degrees, you will inevitably heat the turkey meat to 175+. The bag basically acts as a steamer, which is why turkeys cooked in bags are moist. I prefer meat to be dry roasted instead of steamed. To each his own. 

fair enough.

[Zepol87 9198]

Dressing is one thing that I love and I have never tried to make it. For some reason it intimidates the shit out of me

[NeverMarryAStripper 21996]

That looks awesome. Cornbread recipe?

For cornbread in dressing
2 eggs
1 cup milk
1 cup corn meal
1/2 cup flour
1 tsp salt
1 tsp baking powder
1/3 cup melted shorting

Grease your iron skillet with the shortening and put the rest in the batter

Bake at 400 for 25 minutes

[elfenix 34364]

I'm not trying to be a pedantic ass here, and I'm sure your turkey turns out wonderfully, but the bag doesn't turn an oven into a microwave. You're not cooking inside out. In order to heat the stuffing to 165 degrees, you will inevitably heat the turkey meat to 175+. The bag basically acts as a steamer, which is why turkeys cooked in bags are moist. I prefer meat to be dry roasted instead of steamed. To each his own. 

165 is the instant death temp. Die off starts well before that. Salmonella doesn't survive more than 15 minutes at 145, or more than 5 minutes at 155. Time-temp is the whole reason sous vide cooking is safe from a bacterial standpoint (mmm plastics).

[Kyrie Eleison 9312]

On 11/15/2018 at 2:02 PM, NeverMarryAStripper said:

Of course the best dressing comes out of the inside of the Turkey. I usually stuff as much as I can in there and bake the rest. This batch was for my daughter’s thanksgiving school feast and I only made the dressing so none was stuffed into the turkey


This is the best dressing in the world. If you say any different, my mom, grandmother, and great grandmother will cut you.

man, bullshit on that.

that's the basic, but yours is the equivalent of baby formula.

after all you mentioned (and doubling the recipe), my mom...now the family...adds a whole smoked pork roast (plus the drippings), a whole smoked chicken (again, plus the drippings,l homemade wild pork andouille and 2 pints of Savoie's Dirty Rice Mix.  we top it off with homemade goose liver and goose giblet gravy.

step up your game, and tell your Aunt Bea or your grandma or whoever fucking hen roams your halls to go ahead bring her gotdamn knife to my gun fight.  

Edited November 16, 2018 by Kyrie Eleison

[Anastasis 23471]

Can we get a tamale dressing recipe carryover from the old site.  I think @Bozo_Casanova posted one over there that I replicated last year.  Already getting repeat requests but not going back to shaggy. 

[Onboard 2.0 9083]

Oyster dressing for the win........

[Bozo_Casanova 26613]

Did somebody say dressing?

1) In butter, sautee mustard seeds, cominos, a couple of japs, two poblanos, two red bells, an onion, a head of garlic, some celery, rosemary, thyme, and sage: Maybe some chipotle in adobo sauce.

2) Add some creamed corn, frozen corn, and goat cheese.

3) Mix in with some stale cornbread and crushed tostadas, and mix lightly because you don't want to overly break up the cornbread.

4) Add stock and mix until it achieves your preferred level of gloppiness

5) Add cut up tamale pieces - I strongly prefer pork tamales from HEB because they are dense enough to hold together. 

6) Cover, bake for 45 mins at 325.

7) "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly"  - Ernest Hemingway cocktail recipe, Death in the Afternoon

7) Uncover! Bake for another 20 mins at 400
 

8. Cover it back up, refrigerate overnight. Reheat at 350, covered, for 50 mins, and uncovered for 425 for 15.

Stuff


Cut up the veggies and mix with some adobo sauce


Melt butter and get it going 



Meanwhile crumble up cornbread and mix with herbs, seasonings etc


Then mix in the vegetables and butter


Cut these up like so



Now add stock to the mix and make glop to your desired consistency


AFTER that, fold in the Tamale chunks gently so as to not break them up, transfer to a heavily buttered or greased casserole dish (no pics), cook and 

Business time

Edited November 16, 2018 by Bozo_Casanova

[NeverMarryAStripper 21996]

man, bullshit on that.
that's the basic, but yours is the equivalent of baby formula.
after all you mentioned (and doubling the recipe), my mom...now the family...adds a whole smoked pork roast (plus the drippings), a whole smoked chicken (again, plus the drippings,l homemade wild pork andouille and 2 pints of Savoie's Dirty Rice Mix.  we top it off with homemade goose liver and goose giblet gravy.
step up your game, and tell your Aunt Bea or your grandma or whoever fucking hen roams your halls to go ahead bring her gotdamn knife to my gun fight.  

The purpose of dressing is to provide a tasty side dish to complement the main course, not over power it. Kind of like a fine wine. You sir, are a philistine. And for your information, my granny was still stalking and killing deer until she was 94. She had plenty of guns to bring to the fight, and she was a dead shot.

[NeverMarryAStripper 21996]

Oyster dressing for the win........

Yankee

[RollLeft 5045]

2 hours ago, Onboard 2.0 said:

Oyster dressing for the win........

 

Edited November 17, 2018 by RollLeft

[Bozo_Casanova 26613]

The purpose of dressing is to provide a tasty side dish to complement the main course, not over power it.

bullshit. The dressing is the headliner.

[Onboard 2.0 9083]

27 minutes ago, NeverMarryAStripper said:

Yankee

Hardly brah, Tidewater, Va. classic stuffing.  It's delicious.  If you like stuffing you'll love it. If you like oysters you'll love it.

[NeverMarryAStripper 21996]

If you like stuffing you'll love it. If you like oysters you'll love it.

I like margaritas and chili too, but I rarely mix them.

[NeverMarryAStripper 21996]

Add some creamed corn, frozen corn, and goat cheese.

Your picture shows a can of whole kernel corn and a bag of frozen whole kernel corn but no cream corn. Also, do you not make your stick and cornbread from scratch? Asking for a friend who may want to try this.

[Bozo_Casanova 26613]

Your picture shows a can of whole kernel corn and a bag of frozen whole kernel corn but no cream corn. Also, do you not make your stick and cornbread from scratch? Asking for a friend who may want to try this.

I just used the wrong canned corn when I composed the pic. I used to make the cornbread, but if I’m short on time I just use store bought from H-E-B. The main thing is that it should be stale at 3-4 days old for optimal texture.

[Onboard 2.0 9083]

26 minutes ago, NeverMarryAStripper said:

I like margaritas and chili too, but I rarely mix them.

Well oysters and stuffing goes together like French fries and ketchup.  It's friggin delicious 

[Incredulity 11684]

I made both tamale and oyster dressings based on this thread last year.  Both were big hits so now I am getting demands to replicate.  Glad this showed up.

[Gil Bang 26069]

7 hours ago, Kyrie Eleison said:

man, bullshit on that.

that's the basic, but yours is the equivalent of baby formula.

after all you mentioned (and doubling the recipe), my mom...now the family...adds a whole smoked pork roast (plus the drippings), a whole smoked chicken (again, plus the drippings,l homemade wild pork andouille and 2 pints of Savoie's Dirty Rice Mix.  we top it off with homemade goose liver and goose giblet gravy.

step up your game, and tell your Aunt Bea or your grandma or whoever fucking hen roams your halls to go ahead bring her gotdamn knife to my gun fight.  

Your recipe may include @Brisketexan ejaculate when he reads that post.

[Anastasis 23471]

26 minutes ago, Gil Bang said:

?? Your recipe may include @Brisketexan ejaculate when he reads? that post.

imgur

[Anastasis 23471]

6 hours ago, Bozo_Casanova said:

Did somebody say dressing?

1) In butter, sautee mustard seeds, cominos, a couple of japs, two poblanos, two red bells, an onion, a head of garlic, some celery, rosemary, thyme, and sage: Maybe some chipotle in adobo sauce.
?
2) Add some creamed corn, frozen corn, and goat cheese.

? 3) Mix in with some stale cornbread and crushed tostadas, and mix lightly because you don't want to overly break up the cornbread.

4) Add stock and mix until it achieves your preferred level of gloppiness

5) Add cut up tamale pieces - I strongly prefer pork tamales from HEB because they are dense enough to hold together. 

6) Cover, bake for 45 mins at 325.

7) "Pour one jigger absinthe into a Champagne glass?. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly"  - Ernest Hemingway cocktail recipe, Death in the Afternoo?n
??
?7) Uncover! Bake for another 20 mins at 400
?  

8. Cover it back up, refrigerate overnight. Reheat at 350, covered, for 50 mins, and uncovered for 425 for 15.
?
Stuff

imgur

?

Cut up the veggies and mix with some adobo sauce

imgur

Melt butter and get it going 

imgur

imgur

Meanwhile crumble up cornbread and mix with herbs, seasonings etc

imgur

Then mix in the vegetables and butter

imgur

???
Cut these up like so

imgur

imgur

Now add stock to the mix and make glop to your desired consistency

imgur

AFTER that, fold in the Tamale chunks gently so as to not break them up, transfer to a heavily buttered or greased casserole dish (no pics), cook and 

Business time

imgur

your fucking pictures suck ass. 

[After irth 1245]

Some serious hostility in this thread. You’d think someone put beans in the chili...

[South Austin 52660]

I’ve learned to like dressing after marrying into an East Texas family (though my mother-in-law’s version seems a bit soggy).  But my mom is from the Midwest, so I grew up with stuffing, which was cooked up the turkey’s ass.

[4th and 5 4924]

Came here to talk French dressing.

Am disappoint. 

[Kyrie Eleison 9312]

bullshit. The dressing is the headliner.

absolutely this...equal to the meat course.

[Jack Straw 2954]

On 11/16/2018 at 4:35 PM, Bozo_Casanova said:

Did somebody say dressing?

1) In butter, sautee mustard seeds, cominos, a couple of japs, two poblanos, two red bells, an onion, a head of garlic, some celery, rosemary, thyme, and sage: Maybe some chipotle in adobo sauce.

2) Add some creamed corn, frozen corn, and goat cheese.

3) Mix in with some stale cornbread and crushed tostadas, and mix lightly because you don't want to overly break up the cornbread.

4) Add stock and mix until it achieves your preferred level of gloppiness

5) Add cut up tamale pieces - I strongly prefer pork tamales from HEB because they are dense enough to hold together. 

6) Cover, bake for 45 mins at 325.

7) "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly"  - Ernest Hemingway cocktail recipe, Death in the Afternoon

7) Uncover! Bake for another 20 mins at 400
 

8. Cover it back up, refrigerate overnight. Reheat at 350, covered, for 50 mins, and uncovered for 425 for 15.

Stuff

imgur

Cut up the veggies and mix with some adobo sauce

imgur

Melt butter and get it going 

imgur

imgur

Meanwhile crumble up cornbread and mix with herbs, seasonings etc

imgur

Then mix in the vegetables and butter

imgur

Cut these up like so

imgur

imgur

Now add stock to the mix and make glop to your desired consistency

imgur

AFTER that, fold in the Tamale chunks gently so as to not break them up, transfer to a heavily buttered or greased casserole dish (no pics), cook and 

Business time

imgur

TPIWWOP

[dcbc 14556]

Very similar to my grandmother's (and now my mother's) recipe, but for 1 part day old biscuits in addition to the stale bread and cornbread.  Making the biscuits and cornbread for it now.  My first year to make it.

Edited November 18, 2018 by dcbc

[HornOnTheBayou 8957]

On 11/15/2018 at 4:01 PM, Steamboat1874 said:

It is missing the chopped boiled eggs.

 

On 11/16/2018 at 4:09 PM, Onboard 2.0 said:

Oyster dressing for the win........

NMAS vs Kyrie is Ali vs Foreman. You two are Butterbean trying to jump in the ring.

Edited November 19, 2018 by HornOnTheBayou

[Brisketexan 105478]

absolutely this...equal to the meat course.

You’re gotdamn right.

And those of y’all shitting on oyster dressing best step the fuck OFF.

My mother is a NOLA native daughter of a long NOLA line. Her oyster dressing has been on our table at tgiving my whole life.

And one of the best things in the world is that Holiday duck/goose hunt on the Friday or Saturday after. A chunk of cold oyster dressing with your coffee for breakfast in the truck, predawn on the way to the hunt...well, that’s the fuckin’ good stuff, that’s what that is.

[Kyrie Eleison 9312]

yeah...ima fan of oyster dressing as well. witness this...


Ruth Fertel's Plaquemines Parish Oyster Dressing
Prep Time: 1½ Hours
Yields: 15-20 Servings

Comment:

This recipe is from the famous founder of Ruth's Chris Steak House, Ruth Fertel. Her son Randy shared it with us on the occasion of a tribute dinner held in her honor.

Ingredients:

1 gallon oysters with liquid
¼ pound butter
1 pound smoked sausage, minced
1 pound hot sausage, minced
3 cups diced onions
2 cups diced celery
1 cup diced green bell peppers
1 cup diced red bell peppers
¼ cup minced garlic
12 chicken bouillon cubes
3 (2½ foot long) loaves stale French bread
salt, black pepper, red pepper flakes to taste
1 dozen eggs, whipped
1 pound melted butter

Method:

Pour oysters into a large pan, reserving liquid, and go through them 1 at a time, removing any partial shells that remain. Heat oysters in liquid until edges curl. Drain oysters, save liquid and set aside. When oysters are cool to touch, chop coarsely and set aside. In a large Dutch oven, heat ¼ pound butter over medium-high heat. Sauté sausages until oil is rendered. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add chopped oysters, oyster liquid and bouillon cubes. Bring to a rolling boil, reduce to simmer and cook 5 minutes. Season with salt and peppers. Preheat oven to 350°F. Chop stale French bread into 1-inch cubes, and add bread into oyster mixture, 2 cups at a time, until enough bread has been added to absorb liquid but mixture is still moist. Remove from heat and add eggs and remaining melted butter, blending well into mixture. Pour into a large baking pan. Cover with aluminum foil and bake 1 hour. Remove foil and brown for about 15 minutes.

[Brisketexan 105478]

Yeah, we don’t do eggs, and we use on sausage instead of link. Also, we don’t cook the oysters beforehand. They cook in the dressing. But that’s kinda similar to ours.

It’s all about using all that oyster liquor as part of your liquid/stock.

[CooterBrown 18038]

man, bullshit on that.
that's the basic, but yours is the equivalent of baby formula.
after all you mentioned (and doubling the recipe), my mom...now the family...adds a whole smoked pork roast (plus the drippings), a whole smoked chicken (again, plus the drippings,l homemade wild pork andouille and 2 pints of Savoie's Dirty Rice Mix.  we top it off with homemade goose liver and goose giblet gravy.
step up your game, and tell your Aunt Bea or your grandma or whoever fucking hen roams your halls to go ahead bring her gotdamn knife to my gun fight.  

You best not be talking that talk without walking the walk. We need pics and detailed instructions.

[Kyrie Eleison 9312]

Yeah, we don’t do eggs, and we use on sausage instead of link. Also, we don’t cook the oysters beforehand. They cook in the dressing. But that’s kinda similar to ours.

It’s all about using all that oyster liquor as part of your liquid/stock.

i wouldn’t add the bread while the liquid was still hot...it’ll release too much gluten and become gummy.