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Do you think I could make Charlie's Bread Stuffing........
- Thread starter judyw
- Start date
I don't know what that recipe is...however, I make my dressing in a my Crock-Pot
every year. Saute onions, garlic, etc. first, then go ahead with recipe. If there is meat, saute that too. Due to a vegetarian granddaughter, I leave out the chicken sausage I used to do it with and it is still delicious. Once made, I put into the Crock-Pot insert and put in fridge two days ahead. On Thursday, I pull it out to come to room temp, them fire it up on low, and cook for 6 hours. At the end,
I put pats of butter on and let it melt down into the dressing. You can also use a baster to retrieve turkey juices and put in the dressing. It puffs up and it so light and tasty. You don't have to worry about it. I do them same in another Crock-Pot with my mashed potatoes, made ahead.
every year. Saute onions, garlic, etc. first, then go ahead with recipe. If there is meat, saute that too. Due to a vegetarian granddaughter, I leave out the chicken sausage I used to do it with and it is still delicious. Once made, I put into the Crock-Pot insert and put in fridge two days ahead. On Thursday, I pull it out to come to room temp, them fire it up on low, and cook for 6 hours. At the end,
I put pats of butter on and let it melt down into the dressing. You can also use a baster to retrieve turkey juices and put in the dressing. It puffs up and it so light and tasty. You don't have to worry about it. I do them same in another Crock-Pot with my mashed potatoes, made ahead.
Thank you Karen. I probably should have posted the recipe..
I never thought to do that. This might be the recipe that you are using. Thank you for the tips - I'm trying to do as many make ahead dishes as possible this year.
Charlie's Bread Stuffing for Karen/No.CA
Karen/No.CA asked for this a while back... I
happened to save it for myself so here it
is. Copied and pasted. ~Jen
Date: Mon, 04 Oct 2004 14:52:29 GMT
From: Charlie (@67.84.195.117 ())
Here's my favorite--REC: Grandma's Bread
Stuffing...
Grandma's Bread Stuffing
Old Fashioned Cookbook
Serving Size : 6
1 1/2 cups diced celery
1 cup coarsely chopped onions
3/4 cup butter
8 cups bread cubes -- day-old
2/3 cup turkey broth -- hot, or
low-salt chicken broth
2 eggs -- beaten slightly
1 teaspoon salt
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
1/8 teaspoon black pepper
3/4 cup chopped cooked giblets --
(optional)
Saute celery and onion in butter until
tender. While vegetables are cooking, turn
bread cubes into large bowl, moisten with
hot liquid, and cover bowl. When vegetables
are tender, add to bread. Stir in eggs and
add seasonings, tossing lightly. Add cooked
giblets from turkey. Stuffing may be baked
separately in a casserole in mod. oven (375
deg.) for 25 to 30 min.
I never thought to do that. This might be the recipe that you are using. Thank you for the tips - I'm trying to do as many make ahead dishes as possible this year.
Charlie's Bread Stuffing for Karen/No.CA
Karen/No.CA asked for this a while back... I
happened to save it for myself so here it
is. Copied and pasted. ~Jen
Date: Mon, 04 Oct 2004 14:52:29 GMT
From: Charlie (@67.84.195.117 ())
Here's my favorite--REC: Grandma's Bread
Stuffing...
Grandma's Bread Stuffing
Old Fashioned Cookbook
Serving Size : 6
1 1/2 cups diced celery
1 cup coarsely chopped onions
3/4 cup butter
8 cups bread cubes -- day-old
2/3 cup turkey broth -- hot, or
low-salt chicken broth
2 eggs -- beaten slightly
1 teaspoon salt
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
1/8 teaspoon black pepper
3/4 cup chopped cooked giblets --
(optional)
Saute celery and onion in butter until
tender. While vegetables are cooking, turn
bread cubes into large bowl, moisten with
hot liquid, and cover bowl. When vegetables
are tender, add to bread. Stir in eggs and
add seasonings, tossing lightly. Add cooked
giblets from turkey. Stuffing may be baked
separately in a casserole in mod. oven (375
deg.) for 25 to 30 min.
Does anyone stuff the turkey here? This is similar to my bread stuffing
from the days more than 70 years ago when my dad did it--no eggs of course, and no need to add broth. The stuff of ambrosia with good dark turkey gravy.
It's our family's favorite although when DH's folks were still with us, I also made their traditional cornbread dressing--that being OUTside the bird. ;o)
from the days more than 70 years ago when my dad did it--no eggs of course, and no need to add broth. The stuff of ambrosia with good dark turkey gravy.
It's our family's favorite although when DH's folks were still with us, I also made their traditional cornbread dressing--that being OUTside the bird. ;o)
This is really similar to the dressing I make every year
I think Charlie and I discussed it way back when.
In the last few years I started adding stuff to it- black olives, Portuguese Sausage, Mushrooms, lots more fresh sage. I always use giblets. But I have never used the crockpot for dressing- I love, love, love the crusty crunch of the top of the dressing when done in the oven but there is no reason (as Karen shows) that you can't do it in the crockpot. My only suggestion is to use really sturdy French or Italian bread - and I always tear the bread and leave it in a cloth-covered bowl for a couple days on the counter- tossing it daily so it gets kind of dried out. I would especially do this if I were using a crockpot.
I think Charlie and I discussed it way back when.
In the last few years I started adding stuff to it- black olives, Portuguese Sausage, Mushrooms, lots more fresh sage. I always use giblets. But I have never used the crockpot for dressing- I love, love, love the crusty crunch of the top of the dressing when done in the oven but there is no reason (as Karen shows) that you can't do it in the crockpot. My only suggestion is to use really sturdy French or Italian bread - and I always tear the bread and leave it in a cloth-covered bowl for a couple days on the counter- tossing it daily so it gets kind of dried out. I would especially do this if I were using a crockpot.
This is has been my go-to stuffing recipe ever since Charlie shared it. And much like Cathy, I too
love love love the crunchy parts which unfortunately would not be achieved in a slow cooker. I usually use a day old loaf of Trader Joes Pugliese bread (or other sturdy artisan-style bread), cutting it into bread cubes (leaving the crust on) and then toast the bread cubes in a slow oven until they are fairly dry and just starting to get a golden toasty color (because that’s where the flavor is for me with the finished dish). My gosh, this dish is so good I can't stop picking at it after it is removed from the oven.
If you do try it in the slow cooker, please let us know how you like it.
love love love the crunchy parts which unfortunately would not be achieved in a slow cooker. I usually use a day old loaf of Trader Joes Pugliese bread (or other sturdy artisan-style bread), cutting it into bread cubes (leaving the crust on) and then toast the bread cubes in a slow oven until they are fairly dry and just starting to get a golden toasty color (because that’s where the flavor is for me with the finished dish). My gosh, this dish is so good I can't stop picking at it after it is removed from the oven.
If you do try it in the slow cooker, please let us know how you like it.
heather_in_sf
Well-known member
Oh Karen, in the crock pot?! I should do that, I am going to a Friendsgiving and
oven space is at a premium, I could put it on in the morning for a few hours before we drive over, it will stay hot enough to be safe for the drive, and then I can plug it in and finish it at my friend's house...
oven space is at a premium, I could put it on in the morning for a few hours before we drive over, it will stay hot enough to be safe for the drive, and then I can plug it in and finish it at my friend's house...