Dressing?

[Sirsmokealot]

All this turkey talk is giving me an itch to do one this Weekend. Does anyone have a good dressing (stuffing) recipe to share? Thanks!
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The Double Eagle Clubhouse Grille
FOWL BUTT BBQ Competition Team

2' Southern Yankee Rotisserie
6' Southern Yankee Rotisserie

[marvsbbq]

If you are going to smoke your turkey, DO NOT put dressing inside the bird.

The smokers cook at a lower temp than oven cooking and the dressing will be in that DANGER ZONE way too long to be safe.

You can put you dressing in a seperate pan and cook along side of your bird in your smoker with no problems. If you don't want it to be smoky, just cover with foil while cooking. I like to unfoil the last 30 min of cooking to get a crisp top....adds very little smoke that way too.

[Sirsmokealot]

Thanks for the heads up Marv. I knew that. (this is not my first rodeo ) You never can be too careful though.

I have my G-ma's recipe, but I'm looking for something different. I know someone around here has an interesting dressing recipe, I want to try something new.
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The Double Eagle Clubhouse Grille
FOWL BUTT BBQ Competition Team

2' Southern Yankee Rotisserie
6' Southern Yankee Rotisserie

[Hell Fire Grill]

Have you tried your usual recipe with corn bread instead?

[marvsbbq]

[Sirsmokealot]

She wouldn't be happy, I can tell you that. The reason that I'm not sharing is because it's pretty boring, bread, milk, eggs, blah, blah, blah.

The only reason I asked is because instead of me "winging it" on my own I'm positive someone here has already thought of something/ some ingredient that I'll surely forget. Just curious is all.

BTW I'm planning on using at least 1/2 cornbread!
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The Double Eagle Clubhouse Grille
FOWL BUTT BBQ Competition Team

2' Southern Yankee Rotisserie
6' Southern Yankee Rotisserie

[Frosty]

Don't take it personally, but, you want OTHERS to share..but not YOU & Grandma

This world will go backwards if people don't adopt my philosophy...

LEARN BY SHARING
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This stuff ain't rocket science,,,Great Gramma cooked on a horizontal-partitioned wood smoker every day!

[Sirsmokealot]

I did share, There is NOTHING to it. It's boring and I don't have it in front of me. No cornbread, fruits, or meats. Just salt, pepper, onion, celery, bread, milk, eggs, chicken/turkey stock. I guess I'll quit trying to get ideas and try stuff on my own, then share. Just looking for a hints to help make it taste as good as possible. I like to try and "WOW" people and this is the best site to pick up hints and/or tricks on how to do just that
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The Double Eagle Clubhouse Grille
FOWL BUTT BBQ Competition Team

2' Southern Yankee Rotisserie
6' Southern Yankee Rotisserie

[Teleking]

Look up a recipe for old fashioned Chesnutt stuffing. The wife tried a new recipe a few years ago with roasted chestnuts and have not gone back. Also the recipe she uses puts the stuffing on the outside of the breast under the skin and puts a whole orange and some spices in the cavity. Really pretty wild way to do it.
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“Franken Smoker”

“The Bride of Franken Smoker”

[BigOrson]

Here's the recipe for my Great Grandma Workman's oyster dressing:

Into a greased, 10" x 6" x 1-½" baking dish, layer:

* ¾ cup dry bread crumbs (preferably Pepperidge Farms), ½ bread crumbs and ½ Ritz cracker crumbs
* ½ pint (1 cup) fresh oysters, drained (liquid reserved) and chopped
* ¼ cup minced parsley
* ½ cup chopped celery
* season with salt and pepper to taste.
* Dot with pats of butter

Repeat for a second layer.

Pour over top:

* 1/3 cup oyster liquid
* 1/3 cup cream

Bake at 450 degrees about 30 minutes. Serves 4-6.

It's a legend in my family.

[Frosty]

Don't get hyper..
I'm just pushing a point...

These family ' secrets' people have....most aren't Galactic inventions. Things should be passed on so someone else can benefit from them.

an ol' boy ' took me under his wing' in musky fishing..taught me a lot..but held back a few ' little tidbits'. At 86, he was in a car accident & died. took his 'secrets' with him. His widow told me it was a shame he held back the tidbits.

My potato salad is a handed down ' secret' too...taters, salt, eggs, sugar, carrots, onion, & celery.
THE big SECRET is....WHITE POTATOES..no Russets, or any other type..plain ol' WHITE taters.
Simple, & almost everyone loves it. Must be, cause I do a lot of just tater salad for people.


Sorry for the rant..it's just that I was taught, in another craft...LEARN BY SHARING
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This stuff ain't rocket science,,,Great Gramma cooked on a horizontal-partitioned wood smoker every day!

[Sirsmokealot]

That's what I'm talking about!!! Hints like these is what makes this the best website around! The oyster stuffing sounds delicious! The wife may disagree though. I'll look into a chesnutt recipe and see what I come up with. I love trying new things. Thanks again!
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The Double Eagle Clubhouse Grille
FOWL BUTT BBQ Competition Team

2' Southern Yankee Rotisserie
6' Southern Yankee Rotisserie

[Frosty]

Thanks for sharing Orson..I will try that Turkey Day.

I LOVE Chestnuts

THROW SOME IN THE SMOKER...Good !!!
_________________
This stuff ain't rocket science,,,Great Gramma cooked on a horizontal-partitioned wood smoker every day!

[Sa-Mokin]

I've not actually tried this but I hear it is pretty good. I may try it (in addition to the wife's traditional) just to see...

White Castle Hamburger Dressing

Ingredients:
10 White Castle hamburgers, no pickles
1 1/2 cup celery, diced
1 1/4 teaspoon ground thyme
1 1/2 teaspoon ground sage
3/4 teaspoon coarsely ground black pepper
1/4 cup chicken broth

Directions:
In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting.

Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.
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Sa-Mokin Competition Barbeque
Sa-Mokin Barbeque Sauce
http://www.Sa-Mokin.com

[Sirsmokealot]

Sorry frosty, I prolly could've laid out my intent better. I think of G-Ma's recipe as just a base, knowlege that any semi-ametuer chef would have. I was looking for ideas like the Oyster recipe above, (or White castle, WOW)something I wouldn't of thought of until after I made it. No hard feelings man.

BTW are you still out on the lake trying to land the fish of 10,000 casts? My idea of heaven;

BBQ
Cold Beer
Fishing

all wrapped up in one!
_________________
The Double Eagle Clubhouse Grille
FOWL BUTT BBQ Competition Team

2' Southern Yankee Rotisserie
6' Southern Yankee Rotisserie

[Spookie]

Hi all,

I make a dressing and just kind of “wing-it” but everyone seems to like it cause I have to hide a container for me in the back of the fridge.

Depending on how much you want to make I use:

1 or 2 / lbs of Bob Evans “Sage Sausage” (I’ll bet this would be awesome if first smoked like a “Fattie” and crumbled into the dressing.
1 or 2 Sweet onions – Diced
3 to 6 Celery stalks – Diced same size as onions
1 stick of BUTTER – not the fakey-jakey
1 to 3 bags of store bought bread cubes – or make your own and let get a little stale
1 to 2 Qts Chicken Stock or Collage Inn Chicken Broth
Fresh Parsley – Chopped a little leafy
Rubbed Sage – to taste

Cook the sausage down into a crumble, drain and set aside
Sauté the Onion and Celery with about half the butter to a sweat - just prior to them getting brown
Combine Sausage and Onion/Celery mixture and the balance of the Butter letting the butter melt
Slowly add the cubed bread while stirring to coat them in the pan
Add chicken stock and more bread cubes until you reach the dressing reaches the consistency you want
Add the Rubbed Sage to taste or until the dressing has that great Thanksgiving smell
Add the chopped Parsley – This is mostly just for color aesthetics

Serve and Enjoy!!!

Now…after Thanksgiving I’ll take some of the cold stuffing I hid in the fridge and roll a small handful of it into a ball (a little bigger than a golf ball) then take some of the leftover mashed potatoes and surround the stuffing with it until I have about a snowball sized stuffed mashed potato. I then coat it with flour and place it with butter in sauté pan on med-low heat on the stovetop. When everything gets warm I slowly compress it down with a spatula into a potato pancake. I brown it on both sides then plate with some leftover gravy on top. These are real heart-stoppers!!!

I love Thanksgiving but I really love the LEFTOVERS!!!
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[Frosty]

No apology necessary !
GLAD to meet ya' !!!!!!!!!!!!!!!

BTW......we troll the 'old school way' on Chautauqua Lake ( NY) ..lead core line, OLD original Creek Chub Pikie Minnows..torn apart & 'SECRETLY ,beefed up & tweaked)

My old bossman slept many a miles behind the wheel trolling for the toothy critters ( he actually ran ashore one time - snoozing )

Best wishes to you & all here at The Smoke Ring in our upcoming smokin' Holidays
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This stuff ain't rocket science,,,Great Gramma cooked on a horizontal-partitioned wood smoker every day!

[SoEzzy]

Pork & Apple

2 lb. bread, cubed or bread crumbs (not to fine)
⅔ cup. onion, chopped
⅔ c. sliced celery
3 apples, chopped
2/3 lb. melted butter
1½ tsp. salt
½ tsp. fresh black pepper
3 eggs
1½ tsp. sage
1½ lb. sausage
Garlic salt to taste
1 can chicken stock

Fry sausage to crumbly stage. Add onions, celery, and seasonings. Cook until onions is almost done and then add apples. Cook for a few minutes.

Combine all ingredients in a large bowl and mix well, add the chicken stock.

Should make 2 (9x13") pans full, put them is the smoker at 250 for 1 - 1½ hours.
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Here's a change Robert.

I still work here!

[Frosty]

Thanks Spookie !!

I really feel like ...PLUCKING a Turkey
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This stuff ain't rocket science,,,Great Gramma cooked on a horizontal-partitioned wood smoker every day!

[Sirsmokealot]

Wife frowned on the Oyster idea. She thought it would be good if I put some turkey in it. (ya gotta love "themes") So this is what I'm thinking of;

Plain Bread crumbs (store bought)
Coarse chopped bread crumbs (stale bread)
Crumbled Corn Bread
carrots
onion
celery
eggs
chicken stock
turkey
pecan pieces
diced apples
butter
a little Thyme, Sage
a little garlic.

Obviously, I don't have it in recipe form. Whadduyathink?
_________________
The Double Eagle Clubhouse Grille
FOWL BUTT BBQ Competition Team

2' Southern Yankee Rotisserie
6' Southern Yankee Rotisserie