Call for Stuffing Recipes

[neadods]

Having hosed Christmas dinner two years in a row (long story), Mother decided that we were doing chicken instead of turkey and I decided to spend the next 12 months practicing.

I've learned stock and broth making forwards and backwards (I've got quite the library of them now, waiting in the fridge and freezer for instant soup). I've roasted good chickens both upright and spatchcocked (which is, IMO, better and faster).

Now I need to start learning stuffing, aka dressing in certain parts of the States. It's not that I don't know how, it's that with Dad's heart issues, the family standby (which includes sausage) has been ruled out as having too much salt.

So hit me with your stuffing/dressing recipes! Bread-based, cornbread-based, rice or fruit based - hit me with 'em all.

Comments

[themis1.livejournal.com]

Sage and onion stuffing is the common one in the UK - this is my tastier varient: breadcrumbs (maybe 2 cups), one large onion chopped, butter/margarine to make a dough, large teaspoon of mixed herbs. Of course, British mixed herbs may not be what you get over there, but ours are largely oregano, so you could try that. I usually bake this in a dish rather than in the bird, since one of the people eating it is vegetarian so I can't cook it in the bird. Note, I don't really use recipes, just kind of make it up as I go along; this is based on a recipe of my mother's.

[neadods.livejournal.com]

I haven't been able to tolerate even the smell of oregano since I got a horrible case of food poisoning from spaghetti a few years ago. But I've got tarragon, parsley, and rosemary to hand, and it's hard to go wrong with them.