Stuffing is the food of the proletariat and more people need to take it serious and advocate for stuffing to be served all around the world.
It's very affordable, it's filling, it's easy as fuck to make, even in big batches, it requires virtually no energy, just hot water in most cases. You can add tons of stuff it to really liven it up. You can make it from leftover bread and other ingredients that otherwise would have gone uneaten. You can basically make it however you want, adding your own proteins, or gravy (i like country gravy personally) you can add various seasonal fruits and a big list of veggies. I could eat it for breakfast, it feels no different than say an oatmeal. IT'S NOT JUST FOR THANKSGIVING. Why oh why would we curse a wonderful, vegan-friendly food for one or two days out of the year? That is madness. Stouffer's really fucking dropped the ball with their marketing man, just pathetic.
Listen, before one of you "well awkshullys" me let me just say, yes, I understand there might be this one place you know of like Boston Market that has it, or some random small hole in the wall diner. I'm not saying it doesn't exist outside of thanksgiving, I'm saying it should be a more staple food EVERYWHERE. I always look for it, almost any American "style" food place I go to, it's the first thing I look for and almost always end up getting something like biscuits and gravy instead because they don't have it—almost no where has it. I've searched up and down southern Oregon, the entire California coast, and a little bit of northern Florida. It's so rare for a place to have it, but obviously not impossible. We an change that though.
In conclusion, stuffing is good as fuck, let's rise up against this notion that it's only for thanksgiving, cause no one ever talks about it. we need to fight for the stuffing, thank you for reading
WELL AKSHULLY UNLESS IT IS PLACED IN THE CAVITY OF A BIRD, IT SHOULD BE CALLED "DRESSING" FURTHERMORE—
I call it stuffing cause it's about to stuffed in your mouth if you keep running it
But the thrill of potential salmonella poisoning adds extra piquancy.
Is this that leftist infighting I have heard so much about?
I'm not getting together with family this year because covid and I'm bummed about it, so I sent them stuffing care packages with dried cubed homemade sourdough bread, carrot, celery, onion, fresh herbs, etc. Sort of a "just add broth" thing, so we can still "share" some food even though we can't be together.
Oh don’t worry they do, they’re all in on it too and shipped appropriate holiday foods of their own. It was my idea that we all find a way to share a meal under the circumstances.
thas what i'm sayyyyinn! more people need to be on this. look what they've accomplished with just potatoes, that could be us :)
I'm going to refrain from lashing out, but I will say texture makes a big difference, we can call it whatever we want, so long as we agree (we do) that stuffing fucking rules
It is not! I resent that!
...Slander is spoken. In print, it's libel.
please cross-post this to c/vegan, because this truth needs to be seen by the people
haha i don't wanna spam but just know my vegan friends that it is very vegan compatible, i've had some amazing beyond sausage that would work amazing in it. hell i bet even a fried tofu would work just as well too. Not that every vegan dish needs a protein like that, but if you're doing it as a full meal like i do sometimes it's good too.
Stuffing Fried Rice is a staple at my house for using up old seasoned bread and cornbread.
https://www.epicurious.com/recipes/food/views/stuffing-fried-rice
Remember to use Recipe Filter on these sites so you don't have to deal with their life stories.
https://chrome.google.com/webstore/detail/recipe-filter/ahlcdjbkdaegmljnnncfnhiioiadakae
I do one with crumbled breakfast sausage, bell peppers and onions a lot. I'll also make some with chicken as well usually with a country gravy which makes the texture sloppy but idgaf, it's just so easy to mix it all together at the end of cooking them both and just shovel it into my mouth with a spoon. You can also do of course a thanksgiving style one with turkey and brown gravy. I've also had apple cinnamon spice one before that was a good take on it. I mean it's really limitless what you can do with it if you're willing to experiment.
I made my grandma's cornbread stuffing this year (early Thanksgiving with my family) and it was PERFECTION, if I do say so myself.
Always thought stuffing was meant to utilize the organs, as to not waste anything. Like for turkey use the giblets.
yeah i'd imagine that was likely where it may have originated from, similar to how like croutons were made because they would have left over bread from the night or two before. Personally not a big of turkey, let alone giblets, but I've also never had it prepared by someone who knows how to do it.
that's what im a talking about! great contribution, i'll try this sometime soon
Yeah, I use breakfast sausage (the loose not links) a lot but also do it with Italian sausage with bell peppers and onions too. For beef, I could see something like BBQ burnt ends working, or some other type of smoked process, maybe even pulled beef could work.
My grandfather puts kielbasa in his. For mine I'm using andouille sausage.
Is there a Mexican way to do stuffing? I used to hate cucumbers until I had a Mexican fruit cocktail with lime, chamoy, pico de gallo seasoning (spicier than Taijin), and salt. Now I can't stop eating fruit. Putting lemon or lime on pretty much everything; not to mention Mexican dishes, deserts, and candy. Never been a fan of Thanksgiving food aside from mashed potatoes. Any Mexican twists on the traditional Thanksgiving dinner?
Not... totally Mexican but my Aunt always makes bomb Pico de Gallo on Thanksgiving and she throws in a few Thai chilis as well because she's Cambodian. It's a refreshing and spicy thing that stands in contrast to all the traditional savory foods that show up on Thanksgiving. All you need is fresh ingredients and a sharp knife to finely dice them. Here's the secret: The tomatoes are filler. They go in last. Chop onions and jalapenos together and squeeze in fresh lime juice until you get your ratio just the way you want it. Then add in the tomato and cilantro. A pinch of salt and pepper can add some extra pop but its not necessary.
You can damn near do anything with dressing. Play around with that bitch and make it special.
Don't call me revisionist, but this is the decidedly not vegan stuffing recipe that my mum uses:
- 1/2 pound of unsalted butter
- 1/2 pound of breadcrumbs
- 2 large lemons
- 6 tablespoons of finely chopped parsley
- 1 teaspoon of marjoram
- 1 teaspoon of lemon thyme (if available)
- 3 whole eggs
- salt and pepper
Mix the breadcrumbs with the parsley, add the marjoram/lemon thyme, the grated peel of the two lemons and the strained juice of one. Beat in the eggs, and add in the softened butter. Season lightly with salt and pepper. You can then stuff the bird with this, or just put it in a dish and roast it.
You would probably be able to use vegan butter and egg substitute instead, but I haven't experimented with that.
that sounds like absolute fire dude, i'm digging the eggs in it, i've thought about doing it with eggs somehow and wasn't exactly sure how i'd do it, maybe like a scramble almost. thanks
