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Mar 25th, 2012
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Stuffing talk... #6049974
11/25/15 10:29 PM
11/25/15 10:29 PM
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Lake X
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Any good recipes? YouTube links? I'm in charge of stuffing this year, last year was the first time I made it, I watched a YouTube, it was great, told myself I wanted to do the same thing next year, thought I saved the YouTube link but can't find it. hammer

Re: Stuffing talk... [Re: Guy] #6049976
11/25/15 10:30 PM
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I'm glad Tom Thumb is open tomorrow. up

Re: Stuffing talk... [Re: Guy] #6049985
11/25/15 10:38 PM
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Yankees call dressing stuffing. It best to make you dressing separate and just stuff your turkey with vegetables.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Stuffing talk... [Re: Guy] #6049997
11/25/15 10:44 PM
11/25/15 10:44 PM
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Guy, check the link below. Growing up I had to ask what stuffing was when I heard it on TV, agree with Bill on that one.

http://texashuntingforum.com/forum/ubbthreads.php/topics/6049973/Re:_Momma's_cornbread_dressing#Post6049973

Re: Stuffing talk... [Re: Guy] #6050038
11/25/15 11:05 PM
11/25/15 11:05 PM
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Are you making stuffing or dressing?

Re: Stuffing talk... [Re: bill oxner] #6050057
11/25/15 11:21 PM
11/25/15 11:21 PM
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Lake X
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Originally Posted By: bill oxner
Yankees call dressing stuffing. It best to make you dressing separate and just stuff your turkey with vegetables.

I don't like stuffing my turkey Bill, I like the air to flow thru my turkey in the smoker, and cook good. That is why I'm rolling with 2 small turkeys vs 1 big fat one.

So stuffing will be in a pan, in the oven. So I guess the right word is dressing recipe I'm needing. up

Re: Stuffing talk... [Re: Guy] #6050060
11/25/15 11:23 PM
11/25/15 11:23 PM
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I just put mine in.


Last edited by Kev®; 11/25/15 11:25 PM.





Re: Stuffing talk... [Re: Guy] #6050094
11/25/15 11:49 PM
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Abilene or on the road...
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Abilene or on the road...


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________



Re: Stuffing talk... [Re: dogcatcher] #6050116
11/26/15 12:05 AM
11/26/15 12:05 AM
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Originally Posted By: dogcatcher

I would like to be a tad bit more homemade. grin

I do not want to toast by own bread, want to buy that all toasted.... I just want a good recipe to cook the vegies, mix with store bought bread ready to go, mix, put in pan in oven, and claim victory, something I change a bit and can call my own. grin grin

Re: Stuffing talk... [Re: Guy] #6050129
11/26/15 12:10 AM
11/26/15 12:10 AM
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Toast? Bread?

I don't like where this is going...


It's nights like these that make me sleep all day

Lucero
Re: Stuffing talk... [Re: Guy] #6050132
11/26/15 12:11 AM
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Cornbread dressing is where it's at. I don't have the recipe or I'd share: wife makes it from memory.


It's nights like these that make me sleep all day

Lucero
Re: Stuffing talk... [Re: Guy] #6050146
11/26/15 12:23 AM
11/26/15 12:23 AM
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http://texashuntingforum.com/forum/ubbthreads.php/topics/6049370/Momma's_cornbread_dressing#Post6049370


Originally Posted By: bill oxner
I still basically use my momma's cornbread dressing recipe. Momma would start by boiling a hen. We never had turkeys when i was growing up. She used scratch cornbread and biscuits in the early years. We needed all the calories we could get so she never skimmed of the fat. Mamma always added a lot of love tho everything she cooked.

I made my stock Monday. I've been saving scratch cornbread since September. I had some hotdog buns in the freezer. I simply boil my onions and celery in the stock, then pour it over the seasoned bread crumbs, after breaking a couple of eggs in there. I'll pop it into a 400 degree oven until is golden brown on the top.

Here you go.




Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Stuffing talk... [Re: Guy] #6050249
11/26/15 01:07 AM
11/26/15 01:07 AM
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We make what you would call sage dressing. He's a quick rundown how to

Bake several pans of corn bread and crumble them up. Toaste a loaf of bread and make sure it has the texture and dryness of croutons. You'll need lots of broth, a dozen raw eggs, a dozen boiled eggs, a big old onion that's been sautéed in butter.

Now crumble up your cornbread, add your bread crumbs,

while your doing the above, heat your broth, celery, onions, a pound of butter, once it simmers, add to your crumbled cornbread/bread crumbs. start adding your seasonings of sage, black pepper, salt, poultry seasoning. I do this by handfuls, to taste. add raw eggs and boiled eggs.

I mix all this in the pan I'm going to cook it in. I use an aluminum roaster pan. You will have to mix and season and add broth. just keep adding ingredients till your pan is full and season till it starts to taste good.

I'm not a recipe go byer, I just fly by the seat of my pants. I also use green onions in mine, but some don't like that. Also don't over do the celery because too much celery will make it bitter.



back when we used to eat housecats we marinated them in louisiana hot sauce and soy sauce then season them with lemon pepper........then onto the grill slow cooking them 3 hours........excellent folded in tortillas and pico de gallo----Newgulf
Re: Stuffing talk... [Re: HMK] #6050291
11/26/15 01:27 AM
11/26/15 01:27 AM
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Originally Posted By: HMK
We make what you would call sage dressing. He's a quick rundown how to

Bake several pans of corn bread and crumble them up. Toaste a loaf of bread and make sure it has the texture and dryness of croutons. You'll need lots of broth,

Your first sentence is too much. Don't have time for all that. Another random question, when everyone talks about "chicken stock", are they talking can or what???? If not can, what the heck is chicken stock?

Re: Stuffing talk... [Re: Guy] #6050301
11/26/15 01:31 AM
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Originally Posted By: Guy
[quote=HMK] Another random question, when everyone talks about "chicken stock", are they talking can or what???? If not can, what the heck is chicken stock?


Just use chicken broth. It comes in 32 oz. boxes at Walmart. I use about two and a half boxes of broth in my dressing (going into six packages of Martha White corn bread mix [prepared]).

Re: Stuffing talk... [Re: Homer Jay] #6050310
11/26/15 01:33 AM
11/26/15 01:33 AM
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OMG, if people do all this for chicken stock they are nutz...


Re: Stuffing talk... [Re: Guy] #6050318
11/26/15 01:36 AM
11/26/15 01:36 AM
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You guys need to visit the recipes forum more often. Here you go.

Originally Posted By: bill oxner
This is a teaser. I plan to bone out my turkey breast tomorrow and use the bones for my thanksgiving stock. The richer the stock, the richer the dressing. The dryer the bread, the more stock






Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Stuffing talk... [Re: Guy] #6050326
11/26/15 01:39 AM
11/26/15 01:39 AM
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Originally Posted By: Guy
Originally Posted By: HMK
We make what you would call sage dressing. He's a quick rundown how to

Bake several pans of corn bread and crumble them up. Toaste a loaf of bread and make sure it has the texture and dryness of croutons. You'll need lots of broth,

Your first sentence is too much. Don't have time for all that. Another random question, when everyone talks about "chicken stock", are they talking can or what???? If not can, what the heck is chicken stock?


In that case, I'd go buy me some packages of stuffing and dress it up as best I could. Chicken stock comes in cans, it also come in cardboard containers. I use whatever I got. As long as a chicken has ran through it, you can call it chicken stock.


back when we used to eat housecats we marinated them in louisiana hot sauce and soy sauce then season them with lemon pepper........then onto the grill slow cooking them 3 hours........excellent folded in tortillas and pico de gallo----Newgulf
Re: Stuffing talk... [Re: Guy] #6050335
11/26/15 01:44 AM
11/26/15 01:44 AM
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Originally Posted By: bill oxner
I'm adding these curly top mustard greens to my stock pot. I think they are absolutely beautiful. My wife has used them in the past to help make up her center piece for the thanksgiving table.




Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Stuffing talk... [Re: Guy] #6050345
11/26/15 01:48 AM
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how many people you cooking for? If time is of the essence, run grab you several packages or boxes of dried stuffing, several containers of chicken stock, a dozen eggs, a big onion, celery, and all the seasonings I mentioned above. Heck add an apple to it if you want. It ain't hard. I could start from scratch right now and be done by midnight. I've been cooking since I was old enough to stand in a chair.

Chop, Chop, Son. Turkey time's a coming!


back when we used to eat housecats we marinated them in louisiana hot sauce and soy sauce then season them with lemon pepper........then onto the grill slow cooking them 3 hours........excellent folded in tortillas and pico de gallo----Newgulf
Re: Stuffing talk... [Re: Guy] #6050349
11/26/15 01:51 AM
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Chit, I bet me and ol' Bill could have you fixed up with a full course dinner and pies and still have time to quail hunt by morning. Ain't that right, Bro?


back when we used to eat housecats we marinated them in louisiana hot sauce and soy sauce then season them with lemon pepper........then onto the grill slow cooking them 3 hours........excellent folded in tortillas and pico de gallo----Newgulf
Re: Stuffing talk... [Re: Guy] #6050352
11/26/15 01:52 AM
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It took me 15 minutes to bone out my turkey breast. Here you go.

Originally Posted By: bill oxner
This is a14 pound turkey that I bought Friday and put in a cooler.



I like to save all the skin I can so I'm careful about cutting the skin high on the back and thighs before removing the wings and legs.



It's pretty simple to pull the thigh all the way over the back util it pulls out.




Next I cut under the scapula or shoulder blades and pull them up, leaving the neck and backbone mostly unattached. I then simply grab the neck and pull.




This gives me a whole bone in turkey breast.




I don't stop there. I take breastbone out giving me a boneless turkey breast. This is the most difficult part because the skin adheres to the middle bone.




There you have it. I'll boil the ones to make my stock, bone out the legs for gumbo, and freeze the wings for soup or chicken salad. This was a six dollar turkey. I'll male at least 20 meals from it.

This turkey breast will be done in under an hour and a half. They come out better than a whole turkey because you don't have to wait on all the dark meat to get done and you can slice it across the grain.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Stuffing talk... [Re: Guy] #6050390
11/26/15 02:18 AM
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Love me a good stuffing. My mom makes it with toasted bread and cornbread and it's without a doubt the best I've ever had. I can't stand a 'soupy' stuffing.


You can run but you can't hide...
Re: Stuffing talk... [Re: HMK] #6051154
11/26/15 04:51 PM
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Originally Posted By: HMK
how many people you cooking for? If time is of the essence, run grab you several packages or boxes of dried stuffing, several containers of chicken stock, a dozen eggs, a big onion, celery, and all the seasonings I mentioned above. Heck add an apple to it if you want. It ain't hard. I could start from scratch right now and be done by midnight. I've been cooking since I was old enough to stand in a chair.

Chop, Chop, Son. Turkey time's a coming!

I'm rolling with this, thx!!! I'm off to the store!

Hey Bill, got my turkeys upside down in the smoker! cheers

Re: Stuffing talk... [Re: Guy] #6051177
11/26/15 05:04 PM
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My cornbread dressing this year is a prize winner.

This year, for the first time I added chopped onions and celery and a sprinkle of poultry seasoning to the scratch corn bread batter and then broke up the bread in chunks and toasted it (thanks Bill). It's finishing now in the oven and smells great. It has a great toasty chunky crust with plenty of really good stock simmering away under the crust.

I'm getting hungry.


Cast



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