stuffing cooking question....quick!!!

[+ azdr0710]

hey all....

 

I'm in charge of the stuffing/dressing for a dinner tonight (not being stuffed in the turkey)....I'm adding celery, onion, and dried cranberries to Trader Joe's cornbread stuffing mix....the stuffing directions are the usual heat water and butter, then add/mix the bread until mixed....

 

but how do I cook/add/heat the celery/onion/cranberries?.....do I cook them somehow before, then mix in?....or do I add them to the butter/water when they are being slow-boiled?.....or do I add them after the bread has been added?....or what?

 

yeah, very lame question...

 

hope to hear a reply by 4:15-ish pm mountain time!....thanks a lot

[seeker630]

hey all....

 

I'm in charge of the stuffing/dressing for a dinner tonight (not being stuffed in the turkey)....I'm adding celery, onion, and dried cranberries to Trader Joe's cornbread stuffing mix....the stuffing directions are the usual heat water and butter, then add/mix the bread until mixed....

 

but how do I cook/add/heat the celery/onion/cranberries?.....do I cook them somehow before, then mix in?....or do I add them to the butter/water when they are being slow-boiled?.....or do I add them after the bread has been added?....or what?

 

yeah, very lame question...

 

hope to hear a reply by 4:15-ish pm mountain time!....thanks a lot

 

I always saute the onion & celery in some butter until somewhat soft and then stir them into the mix before adding the butter/water (broth is better). Not sure about the dried cranberries - I'd probably just add them when I add the celery & onion. (I usually add onions, celery & sauteed mushrooms - plus the chopped giblets).

 

Good luck!

[+ deej]

I'm with seeker.

 

Sautee the onions/celery in the butter until almost softened, then add the water (chicken broth would be more flavorful) and bring it to temperature.

 

If the dried cranberries are hard, soak them in very hot water an hour before even starting. Otherwise, toss them in any time.

 

For an added treat, cook the stuffing in muffin tins. Everyone gets some of the crunchy edge that everyone fights over.

[+ azdr0710]

thanks a lot...I think I do have some broth (vegie or chicken)....appreciate it....not using giblets and I don't think I have muffin paper cups (?) right now....

[jackboy48]

I always sauté the onion & celery in some butter until somewhat soft and then stir them into the mix before adding the butter/water (broth is better). Not sure about the dried cranberries - I'd probably just add them when I add the celery & onion. (I usually add onions, celery & sautéed mushrooms - plus the chopped giblets).

 

Good luck!

 

I would probably do the same thing, sauté the onions in butter/olive oil until golden, add the celery and sauté until softened, then use unsalted chicken or turkey broth instead of water if available. I don't think the dried cranberries will need any additional prep. Mix all your "extras" in with the bread, then add the liquid. You might not need as much liquid since the added butter, onions and celery will add additional moisture, though the cranberries may absorb some. Have you checked the Trader Joe's package for additional serving suggestions? If you're adding giblets, they definitely need to be sautéed first. Hope you'll have a wonderful dinner.

[+ deej]

I usually reserve the giblets for the gravy anyway.

 

You wouldn't want to use muffin paper cups. They'd dissolve. If you have a nonstick muffin tin, just go ... ummm ... bareback. But it really doesn't much matter. Serve it with love and that will forgive pretty much anything.

 

It's actually kinda hard to mess up a stuffing/dressing.

[jgoo]

I haven't heard of using muffin tin before but I must say that is something I definitely will try in the future.

[seeker630]

I usually reserve the giblets for the gravy anyway.

 

You wouldn't want to use muffin paper cups. They'd dissolve. If you have a nonstick muffin tin, just go ... ummm ... bareback. But it really doesn't much matter. Serve it with love and that will forgive pretty much anything.

 

It's actually kinda hard to mess up a stuffing/dressing.

 

I'm not that much of a gravy fan (except for sausage gravy or 'milk gravy' over biscuits for breakfast (on RARE occasions). For trukey, I use the giblets in making the stock, then chop or shred them for the dressing. I went through a decade of experimentation with various dressings - challah bread, ham, pears, etc. - before settling on something close to my childhood version - cornbread dressing with giblets, onions, celery and lots of sage & thyme. My own addition is lots of sauteed mushrooms (usually several varieties). I cooked my own cornbread for a few years but now find I am quite happy with the Stouffers? dried cornbread dressing.

[+ deej]

I'm not that much of a gravy fan (except for sausage gravy or 'milk gravy' over biscuits for breakfast (on RARE occasions). For trukey, I use the giblets in making the stock, then chop or shred them for the dressing. I went through a decade of experimentation with various dressings - challah bread, ham, pears, etc. - before settling on something close to my childhood version - cornbread dressing with giblets, onions, celery and lots of sage & thyme. My own addition is lots of sauteed mushrooms (usually several varieties). I cooked my own cornbread for a few years but now find I am quite happy with the Stouffers? dried cornbread dressing.

 

Yeah, I've gone that route as well. Challah, cooking sausage the day before, chopped apple, etc.

 

These days I use a package of Peperidge Farm just because there's less pressure.

 

The thing from my childhood that I argue with myself every thanksgiving is homemade noodles. Grandma always did it, so dad always expected mom to do it. A typical thanksgiving plate would have mashed potatoes and dressing, with noodles spooned over both instead of gravy.

 

I do gravy instead of rolling out noodles. They're a pain.

[seeker630]

azdr0710, How did the dressing turn out?

[KMEM]

I'm not that much of a gravy fan (except for sausage gravy or 'milk gravy' over biscuits for breakfast (on RARE occasions). For trukey, I use the giblets in making the stock, then chop or shred them for the dressing. I went through a decade of experimentation with various dressings - challah bread, ham, pears, etc. - before settling on something close to my childhood version - cornbread dressing with giblets, onions, celery and lots of sage & thyme. My own addition is lots of sauteed mushrooms (usually several varieties). I cooked my own cornbread for a few years but now find I am quite happy with the Stouffers? dried cornbread dressing.

 

Fairly simple cornbread dressing which the cornbread can be cooked ahead of time.

1. Follow the package directions for skillet cornbread. It there are none, you might be using the wrong brand of corn meal.

2. After the cornbread cools I place it in a zip bag and store it in the frig overnight.

3. The next day (day of cooking) I crumble the cornbread in the bag which is easy and a lot less messy than any other method. It takes a little while but is good exercise for your hands.

4. While the turkey is cooking, I take the giblets, etc and boil them the entire time the turkey is cooking.

5. Ditto a 1/2 half cup of chopped celery and 12/ cup of chopped onions. (Boil them in water.)

6. When you remove the turkey from the oven and it is resting, in a large bowl or container place the crumbled cornbread, add the celery and onion and giblets with a small amount of their water. Then add chicken stock or turkey stock + poultry seasoning to taste. Mix well. Then put inot the still warm oven and let heat for 15-30 minutes while you prepare the rest of the meal.

 

This is dressing, not stuffing. I am always nervous about stuffing. I want the turkey done and also the stuffing.

 

Best regards,

KMEM

 

seeker--Just a variation of what you posted.

[+ azdr0710]

hey all....thanks to all who helped here in the thread....

 

well, it was very much easier than I thought, but, yes, I did need to know to saute the onions/celery ahead of time....otherwise, I would've just tossed it all in the butter/broth while it was slow-boiling for just a couple minutes and the onions/celery would've been too hard/uncooked, I guess....basic stuff, I know, but I'm not an expert....the cranberry thing was a suggestion on the TJ's box, I think, and that was a very good idea....really added color to an otherwise gray/brown stuffing....the TJ's dude had to remind me to get the dried cranberries (they were already soft, deej) over in the dried fruits/nuts aisle rather than the "fresh" ones that would've required hours of soaking or something....

 

it all came together very quickly and the group liked it a lot, especially, as usual, with lots of gravy poured over it.....thanks again for the "STAT" replies yesterday.....

 

I also made the green bean casserole right at the same time as the stuffing, but I had prior experience with that and had nice directions on the TJ's fried onion can......