I have received a request for a stuffing thread, because one of my commenters seems to think that his stuffing is the best in the world. Considering that, by his own admission, his pork dry rub ruined some perfectly good salmon steaks, I have a difficult time believing that he has any kitchen skills other than the ability to make a big mess. But I might be wrong!
If something brilliant and wonderful appears on this thread, I will of course steal the recipe and call it my own.
9 Replies to “Thanksgiving Stuffing Open Thread”
no fruit. Mushrooms and grains.
That is rather cryptic.
When I think of stuffing I have flavors like sausage and chestnut and rice and cornbread and other good, fatty things. Fruit does not belong, although mushrooms are very good things.
no fruit. Mushrooms and grains and sausage. Breafast sausage, because it has rosemary.
Breakfast sausage. Interesting. I use chorizo.
I like using sweet Italian susage, mostly for the great fennel flavor. I’m not sure about this “breakfast sausage” idea. Breakfast sausage, accompanied by a a buttermilk biscuit, is meant for easing hangovers.
Only in sandwich form. Eating them separately actually makes the hangover worse.
“Breakfast sausage, accompanied by a a buttermilk biscuit, is meant for easing hangovers.”
Well I’m usually hung-over by the time the turkey hits the table so it works out.
I can’t fault your planning!
I’m late to the party (sorry)…just posted on the OTHER stuffing thread about the cornbread-based one that I make–with chorizo. And cilantro. Sauteed mushrooms are ALWAYS a welcome addition to any stuffing. Even Stove Top. hehe