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Discussion Starter · #1 · (Edited)
I found the recipe I talked about in another thread. It was in Fanny Flagg's Original Whistlestop Cafe Cookbook.

6c cornbread crumbs
2c biscuit crumbs
1/2 t salt
1 t pepper
1 1/2T rubbed sage
2c chopped celery
1 1/2 c finely chopped onion
1/2 c butter or margarine
1/3 c water
2 c reserved broth
1/2 c vegetable oil
3 eggs beaten

Combine first 5 ingredients and set aside. Combine celery, onion, butter and water and bring to boil over medium heat add to the cornbread mixture, stir in broth, oil and eggs, mix well. Put in a greased shallow pan about 2 1/2 quart uncovered and bake at 375 for 45 minutes or until set and golden brown. Makes 12/14 servings.

The first time I made it I tripled everything and put in a 11x17 pan I think, it was years ago.
 

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Not sure where you get cornbread or biscuit crumbs. Is that something available in most markets? Look like it would make a good stuffing just using bread cubes in place of crumbs.
 

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Discussion Starter · #3 ·
Not sure where you get cornbread or biscuit crumbs. Is that something available in most markets? Look like it would make a good stuffing just using bread cubes in place of crumbs.

Make your cornbread and crumble it up. Cook some canned biscuits and crumble them up. Bread cubes wouldn't work.
 

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That recipe is very much like I make it - part corn bread and part white bread

I moisten it with chicken broth and put in chopped onions, chopped celery,
salt/pepper, lots of rubbed sage, rosemary, thyme and chopped parsley

Then I fry it in butter and olive oil until a little bit crispy.
I used to put eggs in it but found the eggs dry out the stuffing,
so no more eggs.

Also, when moistening it with the chicken don’t moisten it too much
or it will be mushy. and be careful with the thyme it’s a very strong spice.

For Thanksgiving I always stuff the bird…but when I making it with
just chicken I just make it stove top style...As a matter of fact
I made it again last night with a cream gravy. ( didn’t stuff the bird)
 

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Discussion Starter · #5 ·
I've only stuffed a bird once and didn't really like it that way so I just baked the stuffing and serve, never noticed it being dry. Usually with giblet gravy but cream gravy sounds good also or maybe a brown gravy.
 
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I've never had "stuffing" - and bread is totally out of the question for dressing.
I make "dressing" a couple of times a year. not for any kind of occasion, but just because I like it. (I had it for supper last night).
look for "Cornbread Crumbs" - if you can't find that, look for "Cornbread Stuffing Mix". Walmart has 6oz boxes. this may be a seasonal item. so the time to buy and add to your pantry is during the Christmas Holidays - check the expiration date if you intend to keep it for a few months. (I'll add the info for something "different" when I get the photos together from what I made last week).
Food Ingredient Recipe Cuisine Dish
 

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I think the actual difference is the way it is prepared and served.
stuffed inside the bird is called stuffing
and as a side dish served out of a big pan is called dressing.
maybe ?
I think you’re right…one thing stuffing or dressing it’s delicious.
it’s the best part of Thanksgiving, that and pecan pie.

I remember once on a trip to Lancaster Pa. Amish country we had
a Turkey Fillin’ Dinner…It was stuffing with bits of turkey in it
with creamy gravy and mashed potatoes and cranberry sauce.

It sure was good and a good thing to make if you only have a little
bit of leftover chicken.
 

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Discussion Starter · #12 ·
We've used Stove Top Stuffing/Dressing also Pepperidge Farm Herb Seasoned Classic Stuffing/Dressing. I still like the recipe I posted though it's a lot of work, especially making a large quantity. I'm planning on making it this year to go with ham. We don't really care for turkey baked, smoked or fried.
 

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Up north we call it stuffing, down south it’s called dressing. :giggle:
We used to call it Filling as well(up north). What didn't fit in the bird went in a side dish pan. Turkey pan drippings went into the gravy that went on the filling and mashed potatoes. Stuffed was more often used to describe your feeling after dinner.:sleep:
 

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I think you’re right…one thing stuffing or dressing it’s delicious.
it’s the best part of Thanksgiving, that and pecan pie.

I remember once on a trip to Lancaster Pa. Amish country we had
a Turkey Fillin’ Dinner…It was stuffing with bits of turkey in it
with creamy gravy and mashed potatoes and cranberry sauce.

It sure was good and a good thing to make if you only have a little
bit of leftover chicken.
Love Amish food. Lived near largest Amish community in Ohio.
 

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Son in Law is a serious great gourmet cook. He makes Oysters Rockefella for an appetizer and liver pate too, and gets an assortment of cheese from a shop in their town, delicious
Brie and Stilton cheeses are favorites….He also cooks the entire Thanksgiving meal.
Daughter makes the Pies for dessert.
 
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Italians put roasted chopped chestnuts in stuffing, it’s quite good.
son in law puts it in…I don’t - we serve roasted chestnuts after dinner
with the nuts - before the desserts.

I think it was Don DeLuise that said that he came from a very Italian
family, you sat down for Sunday dinner at one in the afternoon,
and got up at seven at night. :giggle:
 
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