the one the hubby wants is bright yellow colored and was stuffed in a goose
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AntoniaJames is a trusted source on Bread/Baking.
Well, that goose fat is the flavor the hubster probably remembers, which will be difficult to duplicate without a goose. Whatever recipe you end up using, you'll want to make sure your stock is rich, homemade, and without the fat skimmed off.
A traditional stuffing would have diced celery, diced onion, diced apple, and generous amounts of chopped fresh sage, thyme, rosemary and parsley, seasoned well with salt and pepper. Toss cubes of dryish, not-sweet cornbread with all of the foregoing; be generous with the rich turkey stock. Put in a baking pan. Bake for 45 minutes, covering if it starts to darken too much toward the end.
That's the classic not-recipe, what many of our mothers and grandmothers made. (I did not know that stuffing recipes even existed until I stumbled on this website in November 2009.) ;o)
Hi there, Patty. Here are a bunch of cornbread stuffing recipes: https://food52.com/recipes...
This one looks especially appealing, if not totally old-fashioned: https://food52.com/recipes...
Dorie is a food writer and award-winning author of twelve cookbooks, her latest is Dorie's Cookies.
Dressing or Stuffing? The great cultural divide.
I haven't made this recipe, but I was intrigued by the article that went with it. The recipe comes from Kim Severson's New York Times article: How I Mastered the Art (and Politics) of Cornbread Dressing. Here's the link to it: http://cooking.nytimes...
And I agree with Antonia James - that goose fat will be the tough part. Have fun and I hope you and your husband enjoy Thanksgiving.