My sis gets severe migraines from onions (took years for her to isolate onions as a trigger) so she can't eat them (nor shallots or scallions or anything in the onion family). I'd like to use a traditional stuffing inside the turkey, with onions, but do a small side of them without. Does anyone have a dressing or stuffing that's yummy but contains no onions? I know it's a longshot but thought I'd ask. Every stuffing recipe I've googled has onions *sigh*.
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ISO: ISO stuffing or dressing without onions.
- Thread starter pat-nocal
- Start date
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I think it is possible to get some good flavors this way, Pat
Why not use a traditional-type recipe that has sausage of some sort in it (Portugese or good Italian sausage- something with big flavor) and roast some veggies with olive oil to toss in just before baking the dressing? Maybe fennel (or celery), some firm small zuke hunks, red sweet pepper. You will get delicious flavor to balance the bread without using onions. I might also add some chopped black olives. Then season- maybe not sage if fennel is used but plenty of other choices. And melted butter of course! I use milk in my dressing but chicken broth would be great too.
Bottom line, make up your own, girl- you have the talent!
Why not use a traditional-type recipe that has sausage of some sort in it (Portugese or good Italian sausage- something with big flavor) and roast some veggies with olive oil to toss in just before baking the dressing? Maybe fennel (or celery), some firm small zuke hunks, red sweet pepper. You will get delicious flavor to balance the bread without using onions. I might also add some chopped black olives. Then season- maybe not sage if fennel is used but plenty of other choices. And melted butter of course! I use milk in my dressing but chicken broth would be great too.
Bottom line, make up your own, girl- you have the talent!
Make it simple, Pat. Make it easy on you.
Don't make 3-4 kinds of desserts, make one and buy one. Make EASY sides, make stuff ahead of time. Don't get fancy this time. I don't know how many people you have coming but ask for others to bring stuff (yeah, like I would ever do that....I bet you are the same.) Ask others to help clean up.
You will get through it. Once, a long time ago- in 1984, both my parents died 8 months apart- Thanksgiving came a few days after my Dad died and there were some relatives and family friends in town so I had to "do" a Thanksgiving dinner for 16. Motivated? NO. Emotionally drained? YES. I just did my best and it turned out fine. You will do the same.
Don't make 3-4 kinds of desserts, make one and buy one. Make EASY sides, make stuff ahead of time. Don't get fancy this time. I don't know how many people you have coming but ask for others to bring stuff (yeah, like I would ever do that....I bet you are the same.) Ask others to help clean up.
You will get through it. Once, a long time ago- in 1984, both my parents died 8 months apart- Thanksgiving came a few days after my Dad died and there were some relatives and family friends in town so I had to "do" a Thanksgiving dinner for 16. Motivated? NO. Emotionally drained? YES. I just did my best and it turned out fine. You will do the same.
lin_in_seattle
Well-known member
Pat, I've used sausage, herbs, celery, apples, mandarin oranges....
either canned, or chopped oranges, sauted in butter, and then a little dry white wine, or grand marnier, and an egg. This makes a great, and easy dressing, with or without onion, and it's a family favorite. The oranges and the liqueur give it a nice, subtle flavor as long as you don't go too heavy on the grand marnier. Like Cathy, I use milk to moisten the bread. And sometimes I add sauted, sliced mushrooms, as well.
either canned, or chopped oranges, sauted in butter, and then a little dry white wine, or grand marnier, and an egg. This makes a great, and easy dressing, with or without onion, and it's a family favorite. The oranges and the liqueur give it a nice, subtle flavor as long as you don't go too heavy on the grand marnier. Like Cathy, I use milk to moisten the bread. And sometimes I add sauted, sliced mushrooms, as well.
cynupstateny
Well-known member
Oh My Gosh, Cathy! This sounds so good I'm going to make a pan of this one too!