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Geeky Eats: Stuffing the Bird! Or, if you prefer, Dressing!

Super simple, but very tasty Never -Fail Miller’s Stuffing.
Image: Rebecca Miller

Stuffing and Dressing are actually two different things. Stuffing implies you put the goodies in the bird, while Dressing is actually made in a separate dish. I’ve also heard it explained that stuffing is bread based, while dressing is cornbread based.

I’ve pulled some heads together and have a couple different recipes for you to try!

Super Simple No-Fail Miller Stuffing:

This is the standard at my house. We tend to keep thing simple and with an Pennsylvania Dutch/Irish/Welsh background, we like our hearty simple food.

This is my Mom’s (and her Mom’s and not sure exactly how far back) recipe, that I make.
This took a little sorting, since we kind of just put stuff in until it looks right.

2 loaves white bread, broken into very small pieces

1/4 cup parsley flakes

1 oz. dried celery

1/2 cup dried minced onion

1 pound melted butter

The bread and dry ingredients may be broken up and hand mixed the night before, but hold the butter until right before you stuff the bird. Tightly stuff the mixture into the body cavity and neck of the bird right before roasting. If you have extra, or if you prefer, it can be baked in an oven in a pan with enough chicken/turkey broth to make it moist (usually a quart for the whole thing). Bake at 325 for 45 minutes to an hour.

If you prefer, you can make it with a fresh medium onion, minced. 3 stalk of celery, minced, and a handful of fresh parsley, chopped fine. Sauté the onion and celery in 2 tbs. of butter until soft and then mix with bread.

At Christmas, we do spice it up and add oysters! One pint of oysters chopped and mixed uncooked into half the stuffing and stuffed the cavity. (This was the way my Grandmother Miller did it and would have dated back to her Grandmother Morningstar.) We only do half the stuffing that way, because my dad and brother’s family like it. The rest of us don’t!

From Krista:

Turkey Stuffing From the Kitchen of Dorothy Wurz (Krista’s grandmother)
½ c Chopped Dried Onions
1 ½ c Chopped Celery
1 c Melted Butter or Margarine
2 c Chestnuts (boiled or canned), sliced
½ -1 pint Oysters (optional)
12 c Bread Cubes, White and Wheat Bread
2 Tbsp Parsley Flakes
1 ½ t Poultry Seasoning
1 Tbsp Bon Appetit (or ½ t Onion Powder and ½ t Celery Salt if unable to find Bon Appetit)
½ t Black Pepper
1 t Chicken Flavor Base
½ c Hot Water

Cook oysters in the oyster liquor until the edges curl. Drain and chop, or leave whole if preferred. Set aside. Saute onions and celery in butter in a large skillet or Dutch oven until tender. Add chestnuts and cook 5 minutes. Toss together bread cubes, spices, and oysters; add to sauteed mixture and toss while lightly browning bread cubes. Dissolve flavor base in water; sprinkle over stuffing, stirring lightly. Stuff loosely into neck and breast cavities of bird. Makes approximately 8 cups of stuffing.

Happy Thanksgiving!
Image: Rebecca Miller

I’ve talked with other friends and found the addition of celery seed, sage, sausage and herbs, and many other things go into making an interesting and memorable Thanksgiving!

Happy Thanksgiving and Happy Cooking!

If you have another way your family fixes stuffing/dressing, let us know!


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