facebooktwitterRSS

valley food story banner
- Advertisement -
redeye1 posted in Good right out of the ...

I would have more faith in your opinions if you two went in under cover ...

suggest removal

paulydel posted in Pour House burgers pack rich ...

I'd like to be a part of this crew.

suggest removal

paulydel posted in Kozy place for comfort burgers

I took down the two pounder at Denny's Beer Barrel Pub in PA. I guess ...

suggest removal

clh323 posted in Rich history, richer menu

Thanks for this. Will be trying it soon.

suggest removal

Comment on a story to join the table talk!

weather icon

Current Conditions

29°F

Overcast
EVENTS

Other Food Stories on Vindy.com

Time to think of the 2015 Burger Tour

December 17, 2014
Time to think of the 2015 Burger Tour The Burger ...

Butter nut horns

December 17, 2014
Butter nut horns By bobbi Ennett Allen My mother-in-law made ...

Viva Espana!

December 17, 2014
Viva Espana! There is a wide variety of quality wine ...

Commonwealth comfort food

December 17, 2014
The husband and wife team of Mark and Milly Rosa ...

» More food Stories
- Advertisement -
 

« Valley Food Home

Thanksgiving Day dishes


Published: Wed, November 21, 2012 @ 12:00 a.m.

Family Features

Turkey and stuffing are Thanksgiving Day must-haves, but not everyone makes them the same way.

When it comes to stuffing, where you live might make a difference in how you make it.

According to a new survey by Mrs. Cubbison’s Kitchen in Los Angeles, celery and onions top the ingredients list, then regional differences come into play:

People in the Northeast and West are more likely to add carrots and sausage.

70 percent of people in the South and 60 percent of people in the Northeast said they like to cook stuffing in a casserole dish.

58 percent of people in the West and 45 percent of people in the Midwest said they prefer to cook it in the bird.

While traditional Thanksgiving dishes are preferred in most regions, about one in five families say they now consider special diets when preparing their menu including gluten-free, vegetarian, diabetic and kosher options:

Gluten-free and vegetarian choices are popular in the West.

The South and Midwest offer items for those who are diabetic.

The Northeast and South offer lactose-free and kosher dishes.

The survey also found that when asked which Thanksgiving dishes are handed down from previous family generations, “stuffing” was by far the most important.

But the term for this dish differed depending on locale — Southerners refer to the dish as “dressing,” while people in the East, Midwest and West say “stuffing.”

No matter where you live, you can ensure big flavor at your holiday table when you use family-favorite recipes like these.

Get more Thanksgiving recipes at www.thanksgivingtips.com.

Corn Bread Stuffing

1 cup butter (2 sticks)

1 cup onion, chopped

1 cup celery, chopped

11/2to 2 cups liquid or broth*

1 box Mrs. Cubbison’s Seasoned Corn Bread Stuffing

Oven Casserole Directions

Prep Time: 10 minutes

Cook Time: 45 minutes

Preheat oven to 350 ∞F.

In a large saucepan, melt butter on medium heat, saut vegetables until translucent.

Combine stuffing mix; stir in liquid* gradually and blend lightly.

Place stuffing in greased casserole dish, cover and bake for 45 minutes. Uncover last 15 minutes for crisper top.

Top-of-Stove Directions

Prep Time: 10 minutes

Cook Time: 10 minutes

In large saucepan, melt butter on medium heat, saut vegetables until translucent.

Stir in liquid* gradually and bring to a boil over high heat. Cover and reduce heat to simmer for 3 minutes.

Turn off heat, add dressing mix and blend lightly. Cover and let stand for 5 minutes. Fluff with fork and serve.

Note: Use more liquid for moister stuffing, less for drier.

Cranberry Sausage Classic Dressing

Servings: 10

Prep Time: 30 minutes

Cook Time: 50 minutes

11/2 pounds pork sausage, crumbled

1/4 cup butter, unsalted

1 cup celery, chopped

1 cup onion, chopped

2 teaspoons garlic cloves, chopped

2 6-ounce packages of Mrs. Cubbison’s Classic Seasoned Dressing

1 cup walnuts

1 cup cranberries, dried sweet

1 Granny Smith apple, peeled, cored, chopped 1/2-inch

1 tablespoon sage, fresh, chopped

11/2 cups chicken broth

Preheat oven to 350 ∞F.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly browned.

Stir in butter, celery, onion and garlic; saut until translucent.

In a large mixing bowl, combine dressing, prepared sausage and vegetable mixture, walnuts, cranberries, apple, sage and chicken broth.

Transfer mixture to medium buttered baking dish. Bake covered in preheated oven 30 minutes; uncover and bake additional 20 minutes until lightly browned.


Comments

Use the comment form below to begin a discussion about this content.



HomeTerms of UsePrivacy StatementAdvertiseStaff DirectoryHelp
© 2014 Vindy.com. All rights reserved. A service of The Vindicator.
107 Vindicator Square. Youngstown, OH 44503

Phone Main: 330.747.1471 • Interactive Advertising: 330.740.2955 • Classified Advertising: 330.746.6565
Sponsored Links: Vindy Wheels | Vindy Jobs | Vindy Homes