Stuffing or Dressing? Whatever you call it, is it your favourite?

By
Real Estate Agent with Sotheby's International Realty Canada - Brokerage

I know in our home growing up, it was referred to as Stuffing and it ALWAYS went in the bird. 

It was ALWAYS the same recipe and no changes were permitted.  

It was referred to as Traditional!  Simple as can be:

Stale Bread pieces
Chopped Onion
Chopped Celery
Sage
Poultry Seasoning

Raw Egg

Stuff it into all turkey cavities, cook and enjoy.

THEN along came the fear of Salmonella

To  successfully cook your bird, your stuffing would be undercooked

To successfully cook your stuffing, your bird would be overcooked - nothing worse!!!

You see,

  • Stuffing is moist and is slow to heat up and cool down. For those reasons, stuffing provides an ideal place for bacteria to grow.
  • The safest way to cook stuffing is separately, either in its own oven dish or on the stove top.
  • If you're going to stuff a bird, stuff it loosely just before roasting.
  • All stuffing, whether cooked separately or inside a bird, should be heated to a minimum internal temperature of 74°C (165°F).
  • Take all of the stuffing out of the bird immediately after cooking.

The secret is to create your best wet stuffing recipe and cook it in a Bundt Pan and stuff your bird with lemons, onions, apples, carrots, anything!!! 

Make it pretty, make it the showpiece challenge to the bird!!!

Check out my Thanksgiving Pinterest page for other ideas too!

Gobble Gobble to my US friends  ♥

 

Posted by

If you're thinking about selling, I'd love to meet with you and provide a Market Analysis and go over my Marketing Plan - it is the little things that make the difference.**

 Susan Emo
Sales Representative,
Sotheby's International Realty Canada, Brokerage*
Kingston, Ontario

www.SusanEmoSellsHomes.com

 Serving the Kingston, Gananoque and the 1000 Islands Region
- come for a visit and stay for a lifetime!

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Comments (7)

Silvia Dukes PA, Broker Associate, CRS, CIPS, SRES
Tropic Shores Realty - Ich spreche Deutsch! - Spring Hill, FL
Florida Waterfront and Country Club Living

Susan, I like your idea of cooking your stuffing in a bundt pan, so much prettier! Thanks and happy Thanksgiving! (I know you already celebrated it in Canada)

Nov 24, 2015 05:02 AM
Bob "RealMan" Timm
Ward County Notary Services - Minot, ND
Owner of Ward Co Notary Services retired RE Broker

That looks great Susan Emo and yes, growing up we did it the traditional way just as you describe it.

Nov 24, 2015 05:02 AM
Rob D. Shepherd
RETIRED - Florence, OR
RETIRED

I think it would be eaiser for me if I grab a fork and plate and head to your house! LOL

Nov 24, 2015 05:04 AM
Sharon Lee
Sharon Lee's Virtual Assistance - Jonesborough, TN
Retired and loving life

Susan-My recipe is the same but no egg. Never heard it done with an egg. Now I have done stuffed and unstuffed. Now I do neither. Lasagna, tossed salad and biscuits for Thanksgiving.

Nov 24, 2015 05:07 AM
Ron and Alexandra Seigel
Napa Consultants - Carpinteria, CA
Luxury Real Estate Branding, Marketing & Strategy

Susan,

My parents stuffed the bird with apples, onions, and oranges.  The idea of cooking stuffing in the bird was repulsive to them, and I agree.  We make ours like yours and add sliced apples, outside the bird, and the bundt pan is sheer genius on your part.  It also looks beautiful.  A

Nov 24, 2015 06:30 AM
Kathleen Daniels, Probate & Trust Specialist
KD Realty - 408.972.1822 - San Jose, CA
Probate Real Estate

I absolutely love stuffing.  It is my favorite and I could make a meal of it.  As far as deserts ... pumpkin pie with whipped cream.

Nov 24, 2015 06:43 AM
Melissa Jackson
Century 21 Alliance Properties - Azle, TX
Helping You Make The Right Move

Susan Emo  I love stuffing.  Everything about this dish. The smell, texture and taste. I'm definitely going to use your serving suggestion and use 2 bundt pans this week. 

Nov 24, 2015 03:00 PM