Comments on: Stuffing Wars: Mrs. Cinquino’s Recipe Wins Them All!

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By: Donna in Dallas

Donna in Dallas — Wed, 25 Nov 2009 16:52:09 +0000

I agree The Stuffing is as inportant, as iceing on a Cake ! I dont use Sasuage, but apple & walnuts R on my List along w/ Onions, Garlic, Celery & seasoning ! We Give Thanks to the Good Lord, & that makes it twice as good. God Bless everyone on this Thanksgiving.

By: Esther in Germany

Esther in Germany — Wed, 25 Nov 2009 13:01:44 +0000

Living in Germany, I don’t have the luxury of a Safeway full of Thanksgiving goodies around the corner. We make everything from scratch and it tastes so good, there’s no going back. We’ve been making a similar sausage stuffing for years. We put in bratwurst and add tart apples like Sheila to round out the flavor. Most of our German friends hesitate when they first try it but are quickly convinced that it just isn’t a turkey dinner without stuffing.

By: Tony

Tony — Mon, 23 Nov 2009 20:53:13 +0000

Sometime I’ll have to make the stuffing balls that wooed Maya for y’all as well. The secret sauce is the so tiny mushroom pieces combined with double the normal amount of egg for extra juiciness…

By: Amanda

Amanda — Mon, 23 Nov 2009 00:03:12 +0000

Mmmmm….I adore sausage and sage stuffing (our family’s tradition) and am sure I’d love the Italian version, too. Since my hubby would eat stuffing every day if I’d let him, we’ll be trying this recipe at some point between now and Christmas!

By: Donna in Delaware

Donna in Delaware — Sun, 22 Nov 2009 13:43:11 +0000

LAURA, “poultry seasoning” is just that, herbs and spices mixed together to season chicken,turkey,goose and any other game bird for cooking or roasting, frying, etc. Ususally with onion, garlic, salt, pepper,paprika,
thyme, sometimes rosemary, sage, etc. It can be used for all fowl or you can add other spices and herbs to suit your own taste, allspice, (not the kind used for cakes and such) marjoram, sweet curry powder,etc.

By: Catlady3

Catlady3 — Sat, 21 Nov 2009 01:35:26 +0000

They all sounded great. In the Southern version we never cooked the dressing in the turkey. I was cooked in a separate tin. Our family recipe had about half white bread and half homemade buttermilk cornbread. We often cooked a chicken separately to have enough broth. I’ve never had sausage with it although it sounds good. Onions, celery, boiled eggs, milk, butter, poultry seasoning, black pepper, chicken broth, fresh eggs and sage were all included. Both my grandmothers made wonderful dressing.

By: Diane

Diane — Sat, 21 Nov 2009 00:50:34 +0000

Mrs. Cinquino and my mom (from Naples, Italy) have the same recipe! Mom uses white bread instead of cubed bread crumbs. Yes, it is equally delicious made with mild sausage. I usually make both, one baked inside the turkey and the other in a casserole dish. Fighting ensues over who gets the crispy crust……..and the leftovers are to die for!

By: Sheila

Sheila — Fri, 20 Nov 2009 23:57:30 +0000

I make a very similar recipe as above but with mild breakfast sausage and the addition of chopped apple. I’ve baked in & out of the bird and we enjoy it either way! Happy Thanksgiving!!