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

Re: Chestnut and Parsnip Stuffing

[suze2000.livejournal.com]

I'm avidly reading along with all these recipes, and I'd like to know: What's a ready-to-eat apricot? Canned, in juice? Fresh and ripe? Or dried? I'm leaning towards canned?

Re: Chestnut and Parsnip Stuffing

[purplecat]

Hmm... they are a standard supermarket item in the UK and come in packets. They are basically semi-dried - i.e., dried but not so much that you have to soak them before use.