Tuesday, October 11, 2011

Stuffing or dressing, it’s all good…

I did a little research to find out whether it is stuffing or dressing. You know what I’m talking about. The side dish that is on every American’s table for Thanksgiving. Some may have breadcrumbs, cornbread, rice or biscuits. It may have chicken livers or oysters. Sage or no sage. For all the different variations, it’s the one dish not to be left off the table.

The answer? There is no answer.

Some feel if it’s inside the bird, it’s stuffing and outside the bird would be dressing. Northerners say stuffing, no matter if it’s stuffed in or left out. Southerners tend to say dressing, either way.

Today, I have a Cajun style accompaniment to your next turkey dinner and whatever you choose to call it, I know you will call it GOOD!

 Shrimp and Andouille Dressing

3 lbs shrimp, peeled, deveined, and cut into 1/2” pieces
2 lbs Andouille sausage 
2 cups onions, chopped
2 cups celery, chopped
1 1/2 cup bell pepper, chopped
1 bunch green onions, shopped
4-6 garlic cloves, minced
1/2 cup parsley, chopped
6 TB butter
2 cups chicken stock, or broth
4-6 cups bread crumbs (I used 1 bag of Pepperidge Farms stuffing mix)

Sauté the vegetables in the butter until the onions are transparent. In a separate pan, sauté the shrimp until they’ve barely turned pink. Set aside in a bowl, then dice the Andouille and brown; pour off fat.

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After I took these, everything smelled so good, I forgot to get the rest!

Mix the meat, shrimp and vegetables; add 4 cups of bread crumbs and moisten with the stock. Mix, and add more bread crumbs (and butter, if necessary) until the dressing is the proper consistency.

Bake at 350° until done, about 20-30 minutes.

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Chef’s notes: I did not add butter to the dressing, but I did use the whole bag of stuffing mix, adding stock as needed. Ham can be used if you cannot find the sausage, but it will not have the zip.

This was, by far, the best stuffing/dressing I have ever made. I cannot wait for Thanksgiving to try it again.

Tell me about your favorite Thanksgiving side dish recipe. Is it stuffing or dressing? 

4 comments:

  1. This looks good! I wonder if it could be made without the shrimp (allergies), but I'll bet it wouldn't be as good.

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  2. Dressing all the way! No stuffing in my birds. Every year I buy the Bon Apetit issue for Thanksgiving and try all new recipes. But we have a tried and true set of recipes from I believe the the 1994 issue. This includes a turkey & gravy recipe and a dressing recipe. The turkey is Maple Glazed with Apple Cider and lots of fresh herbs in the basting, under the skin and in the gravy base.

    The dressing has wheat, white and cornbread, sausage, apples and dried cranberries and leeks.

    We have tried so many different combos of turkey, gravy and dressing recipes, but this is the go-to set of recipes.

    I told my husband the other day "Honey, it's time for the Bon Apetit Thanksgiving issue to come out! If you see, go ahead and pick it up". To which he replied, "Why? so we can read it and then make the ones we all like best?"

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  3. We always call it stuffing, whether it was in the bird or not. It's by far my favorite side dish. Second on the list is Waldorf Salad. My mom always makes it, and how can fruit, nuts, celery and mayo actually taste good??? She must add magic.

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  4. Stuffing comes in a box at the store, Dressing is made from scratch, and best with oysters in it.Call it what you want, but if Dawn makes it , it will be great.

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