Great for veg heads.

Stuffing in the bird is often a soggy, mushy mess.

Far safer to cook it separately

I like Better Than Bouillon veg in my stuffing *and* my gravy. Dark and toasty, and it saves me having to roast, simmer, and strain my veg trimmings in the freezer on top of everything else.

I also do a vegan turkey, and it’s awkward trying to roll the stuffing inside it (not like it all fits—if you’ve ever had a Tofurky dinner, you know how little stuffing there is), so I just do it separate—which gives you a lot more toasty, crispy edges, which I think are the best part. I also like to use homemade WW bread or cornbread.

Cornbread*, cubed white toast or storebought bread crumbs (especially if I'm feeling lazy), onions, celery, chicken broth, salt, pepper, and poultry seasoning. I never put it in a bird, but bake it in a pan.
I can serve it with ham as well as poultry.

* No sugar in the cornbread. If I put sugar in it, Mom and every other female ancestor I have would come up out of their graves and get me!

have something to help keep the gravy off the plates.

... caraway seeds.



So happy to see you back!

. Cubed and toasted sourdough French bread.
.Sautéd red onions, leeks, green onions, garlic and diced celery in butter and olive oil.
.Sautéed diced Italian sausage.
.Grated Parmesan cheese.
. One apple cut up and small amounts of chopped apricots, almonds, and sundried tomatoes.
.Mix together with melted butter, chicken broth, sage, fresh parsley, dill and eggs.

Happy Thanksgiving!
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Yummm!

Sometimes I’ll add apples and raisins, sometimes I’ll do cornbread and sausage.

a tanging kick. I am going to add some to my turkey dressing.

Same stuff. Sauté chopped onions, celery and diced potatoes in lots of butter. When veggies are soft, toss with unseasoned soft bread cubes. Moisten with a milk and egg mixture, form into balls and bake alongside turkey til browned. You can add poultry seasoning or sage if you like but I hate sage and just stick with a little salt and dried parsley.

recipe you shared with us.

Alas, nobody else likes them in their stuffing

Last edited Sun Nov 16, 2025, 12:06 PM - Edit history (1)

Never liked them in stuffing. I won't eat dressing with giblets in it either.

Umami!!

and make a stuffing with oysters in it.

One is more traditional and the other is something my sister showed me some forty years ago that is much different.

The first has sage, rosemary, basil and pepper. The usual ingredients, some kind of bread, celery, onion... but then... morel mushrooms. I keep a stash of them in dehydrated form. Then I use some kind of cream and egg binder whether I put it in the bird or not.

The next one definitely goes in the bird because it seasons the bird as it bakes.

This is a smoked bacon themed deal with sauteed onions and green bell peppers with I think celery and walnuts and some bread. The gravy was the first time I made a non-white sauce type gravy in my life and it blew me away. It's the drippings sans most of the grease and a jar of currant jelly... it's awesome. The basting is white wine, butter and garlic. It's a nice non holiday sort of recipe too.

2naSalit.

along with homemade turkey stock and thyme, sage, butter braised onions, celery, diced Granny Smith apples, lots of cubed dried bread.
Roasted in a pan and basted occasionally with the roasting turkey drippings
Super yum!

in the oven. But an unstuffed turkey is easy, I have done it many times. And you can too. The best part to me is the leftovers--sammies, soup, etc, Try a small turkey. I know you can do it.

1) turkey might take too long
2) I'm not a super fan of turkey so I wouldn't go through the effort.

But thanks for the encouragement!

👍
We always have some special lunch or dinner for various holidays.

Then if it's not too hot we have a barbecue once a month in the wonderful 🥰 backyard - June, July, Aug, Sept. If it's too hot then they order a special meal from a restaurant. Usually 2 choices for appetizers, and main dish.

crumbled up cornbread and biscuits (preferably stale)
celery
onion
egg
bits of chicken
chicken broth and some of the pan drippings

mix it all up; it will have the consistency of good bread dough
some folks put it in a baking dish; my mom scooped mounds of it into a baking dish. They were lovely and crispy.

I have eaten dressing with chopped hard boiled egg in it.

I can’t digest anything with onion or onion powder. Can’t use bullion cubes or mixes. So I make the stock mix with paprika, pepper, cayenne pepper, yeast, salt, garlic powder, tumeric, parsley leaves, sage, thyme, rosemary, and bay leaf. I grind all that up to powder in a grinder.

Heat up that broth mix with water, butter and salt, add chopped celery and finally mix toasted bread crumbs into it, and it comes out dressing.

But non-Marylanders don’t like the oysters so I make a separate pan without them.

one as a dressing in mine. Thank you for the suggestion.

has no broth so I can have vegan stuffing.

which is onions, peppers and celery. It's not dressing unless it has oysters is how Louisianans see it.

stuffing/dressing. Thank you very much for your suggestion.

Instead of stale cornbread I crush and mix in FRITOS. The salty corn taste also makes a great topping.
Yes, it’s a bit salty so taste as you go. It always gets rave reviews.

Stuffing cubes, onion, egg, herbs de provence, mushrooms, sherry.

Added to a basic stuffing/dressing mixture along with mushrooms sauteed in butter and finished with sherry.

Celery, onions, cranberries, apple, sautéed in olive oil, turkey broth, litehouse poultry seasoning, usually chopped pecans, eggs

I had read about chestnut dressing, but it sounded too complex. But when we lived back in Oklahoma, our house had 7 pecan trees in the yard. So I one year I added chopped pecans into the stuffing. It gave it a nice texture and it tasted really good. Now I am in Ohio with no free pecans, but I still add some in. (We had a cat back then, Fluffy. He hunted squirrels. I think the pecan-eating squirrels he caught were probably delicious!)

cooked bacon, chicken stock, sage, thyme, marjoram, parsley, salt, and pepper. Bake 30 minutes covered and up to 30 minutes uncovered to be sure it crisps up on top and edges. This is how my mom made it and how I make it every year. Make the cornbread a day or two ahead so it has time to dry out. Happy almost Thanksgiving!😊

dry out.

If some sourdough is available I'll use that, but mostly white bread. Minced onions and celery, sage & marjoram and salt & pepper, melted butter, eggs & milk and some chicken broth as well. Then I bake it in muffin pans; this ensures portion control, quick baking, and every serving has the crispy outside and the fluffy insides.

I strongly recommend the muffin pans.