Dressing or Stuffing?
Some families call this Thanksgiving dinner bread-based side dish “stuffing” and some call it “dressing”. The name seems to vary by geographic region. Some say what goes IN the turkey is called ”stuffing” and what is baked OUTSIDE the turkey is called ”dressing”. Yes, it can be the exact same recipe but the name changes depending on where it cooks. I’ve found stuffing to be softer and more moist while dressing can be crisped so we usually do it both ways.
Thanksgiving is a few days away and you are probably planning your Thanksgiving dinner menu if you are cooking dinner for your family. Here are recipes for three delicious stuffings.
Even people who don’t like stuffing owe it to themselves to try this dish! Rice and pumpkin seeds are uncommon ingredients, but they’re certainly wonderful in this stuffing recipe.
Butternut Squash Stuffing
2 medium butternut squash
1/2 cup red onion chopped
1 garlic clove chopped
2 tablespoons olive oil
2 cups white or wild rice, cooked
1-1/2 cups whole wheat bread cubes
1/4 cup salted roasted pumpkin seeds, unshelled
1/2 teaspoon Watkins Sage
1/2 teaspoon Watkins Thyme
1/2 teaspoon of salt
1/2 cup of orange juice
Peel and chop squash, onion, and garlic and drizzle with olive oil. Roast in oven at 400° F for about 25-30 minutes, or until tender. In a bowl, combine cooked rice, all other ingredients, and cooled squash mixture. Place in a 2-quart dish and bake for 20-30 minutes at 350° F until heated through.
Note
Although this is called stuffing, it’s not baked inside a turkey. It’s safer to bake stuffing (or dressing) separately.
Herb Stuffing
1 cup/250 mL (2 sticks) butter
1 cup/250 mL celery, chopped
1 cup/250 mL onions, chopped
2 tsp/10 mL Watkins Thyme, All-Natural or Organic
1 ½ tsp/7.5 mL Watkins Poultry Seasoning
1 tsp/5 mL Watkins Seasoning Salt
½ tsp/2.5 mL Watkins Black Pepper
12 cups/3000 mL dry unseasoned bread cubes
4 cups/1 quart prepared Watkins Chicken Soup and Gravy Base
Melt butter in large skillet on medium heat. Add celery and onions; cook and stir 5 minutes. Stir in Thyme, Poultry Seasoning, Seasoning Salt and Black Pepper. Place bread cubes in a large bowl. Add celery and onion mixture. Then slowly add broth; toss gently until well mixed. Spoon into lightly greased 13 x 9-inch / 33 x 23 cm baking dish. Bake in preheated oven at 375F / 190C for 35 minutes or until heated through and lightly browned. Serves 18.
Oyster Stuffing
1 cup or two cubes butter
2 medium onions, finely chopped
1 cup celery, finely chopped
2 cups corn bread, crumbled
10 cups dry white bread cubes or packaged bread cubes
1 pint oysters with liquid
1/2 teaspoon salt
1/2 teaspoon Watkins Black Pepper
1 tablespoon Watkins Poultry Seasoning
2 eggs, beaten
Chicken broth made with Watkins Chicken Soup Base, 1 cup boiling water with 1 1/2 teaspoons soup base (if needed)
1. Melt butter in a large skillet. Add chopped onions and celery and saute until onion is translucent, about 5 – 7 minutes.
2. Place corn bread and bread cubes in a large bowl. Pour butter, onion, and celery mixture over bread and mix well.
3. Heat oysters and liquid in skillet. Add to mixture. If oysters are large cut into smaller pieces before adding.
4. Sprinkle bread mixture with salt, pepper, and poultry seasoning. Add beaten eggs and mix gently.
5. The liquid from the oysters should moisten bread mixture. If stuffing is to dry for your taste, add chicken broth to desired moistness.
6. Makes enough stuffing for a 14 pound turkey or bake in shallow baking dish covered with foil in 350 degree F oven for 30 minutes. Remove foil to brown just before serving.
Note: If you cook stuffing in turkey, stuff turkey just before cooking, and remove stuffing to a serving bowl when turkey is removed from the oven.
Happy Thanksgiving from our house to yours!
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