Wayne Boatwright wrote:
> Yesterday we ate dinner out, but I had baked pies on Wednesday, so we headed
> home for dessert.
>
> David and I headed out at 5:30 this morning to stop at a couple of stores for
> Black Friday shopping, which took all of an hour. While we were driving, we
> discussed the sad fact that we had no Thanksgiving dinner leftovers.
> Sooo.... Before we came home we picked up a small turkey breast (for David),
> some yams, and some dried cranberries. I had all the othe ingredients at
> home.
>
> Tonight we had roasted turkey breast, cornbread dressing, mashed potatoes,
> candied sweet potatoes, asparagus, and cranberry sauce. I also baked another
> mincemeat pit this morning.
>
> Everything seems more "normal" now. :-)
>
That sounds delightful. I still need my turkey fix, but I decided
I'd better have some fridge space first.

--
Jean B.

"Jean B." wrote

> I started doing a search on stuffing/dressing muffins. The technique
> seems promising, so I think I'll try that again. Some folks make balls
> instead of muffins, and I think that might be even better. BUT the
> muffins tended to fall apart (hint later acquired: let them cool a bit
> before you pry them from the pan).

Hi Jean!

Old recipe learned from 'The Mayors wife' when we rented an apartment next
door. This used to be common in the south with the old brick or wood fired
stoves. Stuffing the bird when it's rotating is a bit tricky so this was
the 'home simple' method (or so she told me and how she'd learned to cook as
a girl, born 1892). She'd adapted it by then to modern methods.

She sometimes made her own 'stuffing bread' (in another post to Cyber I
speak of making my own bread for this and that is based off her recipe for
the bread and methods but updated to use an ABM, rest remarkably similar
except the 'whomp-n-stomp').

Anyways, mix your crumbs up with butter and stock. Sweat-sweeten onions and
leek whites in the butter first and she liked to add some walnut pieces at
the same stage, chopped fine. Take out a palmful and roll it about to
semi-firm then place in either a greased muffin tin, or in paper cups in a
muffin tin. Bake at about 325 for 40 mins. Cover and put in fridge (this
is done a day ahead). Come T-day, remove 2 'balls' per guest (she made
fairly large ones). Rebake in the muffin tins for 30 mins after brushing
well with pan juices. If using paper cup, widen out to 'flower' and fill
with gravy at serving time. Tops will be nicely crusty, sides and bottom
nice and moist.

I'm sure it will work with cornbread types too.

That help? I've done it. Paper cup worked best for me but i peeled them
out to serve. Modern serving size is 3 per sailor (grin).

Wayne Boatwright wrote:
>
> It felt good to have that meal. I'm obsessive with my cornbread dressing,
> and I'm the only one who eats it. We just returned from taking David's son
> home, and I may a a small dish of dressing with a bit of gravy and some
> cranberry sauce. I've got to stop eating like this! :-)

When I grew up, cornbread dressing was all we had. Since my husband is
gluten intolerant, he is learning to like it. What's not to like, I
say. ;-)


Becca

Wayne Boatwright wrote:
> On Sat 28 Nov 2009 01:41:43p, Becca told us...
>
>
>>Wayne Boatwright wrote:
>>
>>>It felt good to have that meal. I'm obsessive with my cornbread
>>>dressing, and I'm the only one who eats it. We just returned from
>>>taking David's son home, and I may a a small dish of dressing with a
>>>bit of gravy and some cranberry sauce. I've got to stop eating like
>>>this! :-)
>>
>>When I grew up, cornbread dressing was all we had. Since my husband is
>>gluten intolerant, he is learning to like it. What's not to like, I
>>say. ;-)
>>
>>
>>Becca
>>
>
>
> Cornbread dressing was the only kind we had when I was growing up, too. I
> don't care much for bread dressing and never make it.
>
The corn bread stuffing is good. But i do like a traditional sage and
onion bread stuffing. However i wont go so far as to bake a loaf of
bread to use just for stuffing. But i will bake a loaf of cornbread
just for stuffing.

Fortunately, my neighborhood has French style baguettes at a Vietnamese
grocery store and if i go just before closing and am in luck i can get
them, thin and long for .25 cents each.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Wayne wrote:

[snip]
>> Cornbread
>> ---------------
>> 1 cup white stone ground cornmeal
>> 1/2 teaspoon salt
>> 1/2 teaspoon baking soda
>> 3/4 - 1 cup buttermilk
>
> <<< 1 egg >>>
>
>> 1/3 cup lard or vegetable shortening
>>
>> Preheat oven and a small cast iron skillet to 425°F. (The skillet I use
>> is approximately 7" diameter.)
>>
>> Combine dry ingredients in a medium mixing bowl.
>>
>> When oven and skillet are hot, add fat to the skillet and allow to melt.
>>
>> Meanwhile, whisk buttermilk into dry ingredients until smooth. The
>> batter should be thick but pourable.
>
> <<< whisk in egg with buttermilk >>>

[snip]>

Noted. BTW, I THINK my daughter will like this one too!
--
Jean B.

Wayne Boatwright wrote:
> On Sat 28 Nov 2009 03:45:04p, Jean B. told us...
>
>> Thanks so much, Wayne. I have a feeling I'm going to be cooking
>> more in the new abode.
>
> You're welcome. Hope you enjoy it.
>
>> BTW, I finally found an organic orange for the muffins....
>
> Hmm... I'm surprised. Organic fruit it plentiful here.
>
For some reason (crop failure), they were impossible to find here
until the last week or so.

--
Jean B.

Jean B. wrote:
> Wayne Boatwright wrote:
>> On Sat 28 Nov 2009 03:45:04p, Jean B. told us...
>>
>>> Thanks so much, Wayne. I have a feeling I'm going to be cooking
>>> more in the new abode.
>>
>> You're welcome. Hope you enjoy it.
>>
>>> BTW, I finally found an organic orange for the muffins....
>>
>> Hmm... I'm surprised. Organic fruit it plentiful here.
>>
> For some reason (crop failure), they were impossible to find here
> until the last week or so.
>

Here in Louisiana, we had 3-4 weeks of rain that was almost constant.
The satsumas are very juicy, but they are not very flavorful or sweet,
they almost taste washed out.


Becca

Jean B. wrote:

> I started doing a search on stuffing/dressing muffins. The technique
> seems promising, so I think I'll try that again. Some folks make balls
> instead of muffins, and I think that might be even better. BUT the
> muffins tended to fall apart (hint later acquired: let them cool a bit
> before you pry them from the pan). I think then the ideal approach may
> be to make them ahead as muffins, and then reheat on a baking sheet, or
> not touching each other or the sides of a pan, to crisp up the exterior.
>

My first wife had to have her stuffing in balls -- scooped onto a cookie
sheet with an ice cream scoop, then baked until the edges were crisp.
If the stuffing wasn't like that, it just didn't hit the Thanksgiving
spot for her.

(I like it like that just fine, but prefer my stuffing moister.)

Serene

Serene Vannoy wrote:
> Jean B. wrote:
>
>> I started doing a search on stuffing/dressing muffins. The technique
>> seems promising, so I think I'll try that again. Some folks make
>> balls instead of muffins, and I think that might be even better. BUT
>> the muffins tended to fall apart (hint later acquired: let them cool
>> a bit before you pry them from the pan). I think then the ideal
>> approach may be to make them ahead as muffins, and then reheat on a
>> baking sheet, or not touching each other or the sides of a pan, to
>> crisp up the exterior.
>>
>
> My first wife had to have her stuffing in balls -- scooped onto a cookie
> sheet with an ice cream scoop, then baked until the edges were crisp. If
> the stuffing wasn't like that, it just didn't hit the Thanksgiving spot
> for her.
>
> (I like it like that just fine, but prefer my stuffing moister.)
>
> Serene

Did it have egg in it? Otherwise, did it fall apart?

My daughter doesn't like soggy things, so I tried this method. I
gather it was a success, because she just helped herself to
another muffin.

--
Jean B.

Jean B. wrote:
> Serene Vannoy wrote:

>> My first wife had to have her stuffing in balls -- scooped onto a
>> cookie sheet with an ice cream scoop, then baked until the edges were
>> crisp. If the stuffing wasn't like that, it just didn't hit the
>> Thanksgiving spot for her.

> Did it have egg in it? Otherwise, did it fall apart?

Nope, and nope.

Serene

Serene Vannoy wrote:
> Jean B. wrote:
>> Serene Vannoy wrote:
>
>>> My first wife had to have her stuffing in balls -- scooped onto a
>>> cookie sheet with an ice cream scoop, then baked until the edges were
>>> crisp. If the stuffing wasn't like that, it just didn't hit the
>>> Thanksgiving spot for her.
>
>> Did it have egg in it? Otherwise, did it fall apart?
>
> Nope, and nope.
>
> Serene

I wonder why? Maybe it started its life wetter than what I made.

--
Jean B.