Is it Dressing or Stuffing ?

Is it  Dressing or Stuffing ?

It depends on what side of the Mason Dixon line is the correct answer. I have lived on both sides – in Michigan its stuffing since you stuff your bird or meat .  Normal no meat included. In Louisiana its always called dressing no matter what you do with it or what kind you make . But you will less likely get it stuffed in a turkey around here – maybe fried but not stuffed.

Want to read a great post /recipe : Southern Living

But In my House the great debate is what kind?

Jolie’s Corn Bread Dressing

• 4 boxes of Martha White Corn Bread Mix ( make ahead of time)
• 11/2 lb ground beef
• 1/2 ground pork
• 1 lg onion /chopped
• 1 bell pepper /chopped
• 3 stalks celery /chopped
• 3 cloves garlic /chopped
• 1 1/2 tsp parsley
• 3 cans  chicken bouillon

Large pan saute vegetables till soft -Add meat and brown. Add cans of bouillon;;ion shop-Add crumbled Cornbread & Mix.  Add seasoning to taste.  Lisa

Aunt Jolie’s recipe is a classic recipe but  my Mom uses a mix of 2 Martha White & 2 Jiffy Cornbread for a sweeter version.

Dirty Rice

• 1 Lb of chicken Gizzards
• 1 lb chicken liver
• 6 cups water
• 1 T salt
• 1 T Worcester sauce
• 1 teaspoon red pepper
• 3 T oil
• 1 bunch each – green onions $ celery  / Chopped
• 2 bell pepper chopped
• 1 lb ground meat
• 2 lb pork
• 2 Cups of Uncooked Rice

 

Cook  cleaned gizzards & livers in water with seasoning about 30 minutes. Let Cool and chop fine with food processor- save liquid. In oil saute vegetables ,add meat brown. Add broth ( 4 cups) and other ingredients & cook  down ( 15 minutes) . Add 2 cups of  cooked Rice & add to mixture. Mix & Let sit so rice can absorb liquid. Bake when ready at 325 for 30 minutes. Serves 15-20 people.

• Options – No liver/gizzards use meat / pork as substitute.
• Also my local grocery stores- carry a pre made dressing mix ( meat /seasoning ) that a local favorite.

These are two of our family favorites  but they are many more types . More options check out my website.  Lisa