spouse of scouse

That's how my mum made her stuffing too, and how I make it now. The only time I had stuffing (I want to say 'seasoning' instead ) in England it had pork mince in it. Couldn't take to that at all.

Rete

Now that in the US is not stuffing but dressing. Stuffing is when the bread mixture is put inside of the bird. Dressing is when it is baked outside of the bird. Now I have heard of your type of dressing using the breadcrumbs instead of the cubes and can see where the egg is needed if you are not using a broth to act as a binding agent which is what we tend to use when making the stuffing/dressing. I prepare enough so that the bird is stuffed and a baking dish is filled with the remainder and yes, I love the crunch of the dressing. Actually if you buy a small box of turkey seasoning, it lists all the herbs you listed above the only difference is finer bread and the egg. I like to make mine with onions, celery, the above spices and dried cranberries. I know some Italians I was friends with growing up their moms added fried Italian sausage and down in the south they often use Jimmy Dean's bulk sausage.

Jerseygirl

I will only eat one type of stuffing...Marks and Spencer’s pork and chestnut stuffing.

lizzyq

We have stuffing balls.

Rete

I'm not going there

Jerseygirl

I couldn’t resist..

Kooky.

We called that forcemeat (North Yorkshire).

spouse of scouse

Ah! Incredible how many different names there are for essentially the same thing. Should have seen the deli lady's face the first (and only) time I asked for a stuffed chicken in Liverpool

Kooky.

Oh we had the works - a pie tin of stuffing, stuffing balls, forcemeat, pigs in blankets (though we didn't call them that)...my mother used to get a tad carried away. She would never actually stuff the bird though, she thought that would lead to food poisoning.

As I've gatecrashed the US forum I feel obliged to comment on the only Thanksgiving meal I've ever had, which was actually in Singapore. As respect to my American host I did try to force down the marshmallows served with the turkey, covered in gravy, but it's not something I ever wish to do again.

spouse of scouse

Marshmallows with gravy?! Yick!! What a nice person you are to even have a go at eating that.

I'm a gatecrasher here too, don't worry about it, their security guards are easy to bribe

Jerseygirl

Marshmallows are usually used as a topping for mashed sweet potatoes. It is served with the main course.

Kooky.

I think that's how it was, JG. (TBH it was about 2002 and the turkey's button took so long to pop that we were quite relaxed by the time we ate, memory a bit vague.)

Nutmegger

Rete

Marshmallows are not allowed on our sweet potatoes in this house or even in the cupboard. Prefer our SP's baked then split and sprinkled with butter and cinnamon. I will confess to a love of candied sweet potatoes from my youth and snuck them into the menu on Thanksgiving for Lisa and myself. Boil the sweet potatoes in large chunks and when nearly fork tender drain and put in a casserole dish with butter and dark brown sugar and a bit of orange juice and bake until the liquid has been nearly absorbed turning the potatoes occasionally to get all of the potatoes in the baking juice for flavor.

Jim's a fan of chestnuts and in season I would bring him home roasted chestnuts from the street vendor by Grand Central as a treat.

Noorah101

I never tried roasted chestnuts until age 41 when I bought some from a street vendor in Turkey. Didn't like them.

Rene