The Stuffing Wars: A Cassondra and Jeanne Food Fight

Cassondra: I make these really awesome dressing balls. 

Jeanne Did you say balls?

Cassondra: Dressing balls.  Like made out of stuffing.  Stuffing that isn’t stuffed.Professional portrait - JPA 2012

Jeanne: Snork!  Dressing balls.  Seriously?  And I hate stuffing.  Stuffing is wrong.  Just…wrong.

Cassondra: Hey!  I’m telling a story here.

Ahem…When I was a little girl, at Thanksgiving and Christmas, we always had turkey.  Never ham.  And along with the turkey, we had dressing balls.

It’s  basically light bread stuffing, but you roll it into balls—they’re about the size of large meatballs, and line them up on a baking sheet, bake them in the oven for almost an hour. 

They’re crunchy and crispy on the outside, hot and soft and steamy inside.  Yummm! 

Jeanne: *distracted by the thought of this potential goodness* Okay…so those sound good, but…having a hard time imagining them.

Cassondra: I’m sorry I don’t have a picture of my balls, but– 

Jeanne:  SNORK! Well, one doesn’t usually photograph one’s balls.  BWAHAHAHAHAH!

Stuffing_BallsCassondra:  Ahem.  As I was about to say…That picture over on the left?  That looks similar to my dressing balls, but it’s not exactly right. Mine are…fluffier.  Less like candy and more like bread.

 I learned from my mom, and I carry on the tradition now, and make this every time I roast a turkey.

And here’s the thing.  If it’s not my ball dressing, it has to be stuffing.  NO other dressing is any good.

Jeanne:  You’ve got to be kidding me.  You won’t eat dressing?   Just stuffing?  You are SO my Twin in so many ways, but…anything that is stuffed in a turkey’s nether regions isn’t fit for eatin’.  I’m just sayin’.

Cassondra:  Will you quit makin’ me picture turkey nether regions and stay on topic?  I’ve had a lot of dressing baked in pans.  I don’t like it.

Jeanne: Bwahahah!  Now c’mon.  You mean to tell me you’d rather have balls ‘o dressing, or something that’s been stuffed stuffingin a turkey’s bum—

Cassondra:  WHAT?  How can you not like stuffing?

What’s wrong with stuffing?

Jeanne: Nothing if you don’t object to sloppy, gloopy nether-region breadcrumbs.  Grins. 

I can’t believe you, of all people, would rather have THAT than a good, yummy cornbread dressing all crumbled up and onion-y and sage-y.   Or oyster dressing?  Or cranberry and orange dressing with pecans?  SERIOUSLY???

Cassondra:  OMG!  Oyster dressing?  Blech! BLEHHHHH. RETCH!

Jeanne Hahah!  You sound like Calvin, from Calvin and Hobbes when faced with eggplant casserole.  You don’t like oysters?  How did I miss this?  I thought you liked oysters??

Cassondra:  I love oysters!  Fresh ones.  Raw even.  But canned oysters?  And it’s always canned, by the way, if you’re putting them IN anything.  I live in a landlocked state.  Canned ones mixed in with…well…anything…and cooked…well..any way….GROOOOOOOSSSSSSSS!

Jeanne: Hahahah!  Okay, I concede that they aren’t pretty.  My former (as in first husband’s) Mother-in-Law and family ALWAYS made dressing with oysters.  Much as I like oysters, I must confess, I didn’t love the oysters in dressing either. 

Cornbread dressing Cassondra:  Okay, I feel better.  So…my sweetheart Mother-In-Law used to make the holiday meal.  She made amazing cornbread dressing.  Pans of it.  Everybody loved it.

*hangs head* I didn’t like it.

I ate some, always.  But not much. 

Jeanne:  Yep, you gotta eat it – at least a little.  You are not country if you don’t like cornbread.

Cassondra:  I LOVE cornbread.  But not made into some kind of mush to be spooned out and dumped alongside the turkey!

Jeanne:  Okay, I agree with you there.  No mush.  Bleeech.  Ixnay on the ush-may.  My dressing isn’t mushy and it isn’t balled or burlapped or spooned out of a turkey gullet.

Cassondra: (ignoring Jeanne) Here’s the thing.  The stuffing I make is really simple. It’s basically just a foil to absorb all the yummy turkey juices.  All steamy hot, it’s fantastic. 

I like dark meat turkey too. Just sayin’.

Jeanne:  Whew!  I’m so glad you confirmed that we ARE Twins, I was beginning to wonder.  (I love dark meat cornbread dressing2too!)

Cassondra: Bottom line?  I like stuffing.   And I’ve never had dressing cooked in a pan that I like.  My dressing balls are crunchy and crispy and sage-ey and..yummm..

 And I only have to make one kind.  The same thing that goes in the turkey for stuffing, gets rolled into balls for the dressing balls. *grin*  Easy.

Jeanne:  Yeah, yeah, yeah.  Balls-schmalls.  Whether you get the bread out of a bag, toast it yourself, make it with cornbread or not (or dress it up with oyyyyyyysters), dressing is just…saner.  Slap that bread in a pan, stir up some onions, celery, oysters, add some turkey juice or chicken boullion, and so on.  Yummy.  Cut it into squares and plunk it on the plate…SLURP!!!  Yes, it DOES soak up the yummy juices, but hey…so do the mashed potatoes.  (Now I’m really hungry)

What about you, Bandits and buddies?

Which side of the Stuffing War will you join?Stuffing mix

Do you have a special stuffing/dressing recipe that’s always in demand for the holidays.

Is it stuffing—as in stuffed inside the turkey to roast with the bird?

Or is it “dressing”—cooked in a pan as a side dish?

And what kind? Cornbread? Regular bread?  Apple, raisin or rice?

Cassondra: What stuffs your turkey?

Jeanne:  *smack* What GOES with your turkey?

And if you don’t serve turkey for Christmas or Thanksgiving, what’s your “can’t-do-without side dish?

What about oysters? Are they “the thing” for your dressing or are they anathema?

Cassondra:  Anathema? Don’t you mean afishema?  Blech.

Changing the subject, Have y’all ever had dressing balls?

Jeanne: You said balls…bwaahahahaha!!

Seriously Bandits and Buddies…where do you fall in The Stuffing Wars?

 OH!  Yeah.  The Bandit 12 Days of Christmas is still happening. This is THE LAST DAY for the regular cool ornament!  Comment to be in the drawing.

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  • Helen says:

    Is he staying here ?

    Have Fun

    • Cassondra Murray says:

      Helen, he’s a smart bird.
      He is not coming around these parts when we are roasting poultry in less than 30 hours…

  • Jeanne Adams says:

    He IS!! He loves a good food fight though, so watch out!

  • Helen says:

    LOL what a post

    We don’t have turkey very much at all I have had one for Christmas here and there and someone else had done the stuffing so I don’t know what was in it other than pine nuts but is was yummy this year we have pork ham and chickens with roast vegies followed by Christmas Pudding or tinned peaches with either cream custard or ice cream. I have made the Christmas cake Christmas pudding cooked the pork (which I have over cooked 🙁 but it will still be ediable) and we have ham as well. I do like stuffing in chickens and turkey but have never really made it although my Mum and Nana used to and I do not like oysters anyway LOL

    Have a wonderful Chrissy

    Have Fun

  • Jane says:

    Hello Jeanne and Cassondra,
    I love stuffing. My cousin usually does all the cooking and I’m pretty sure it comes from a box. There are definitely no raisins allowed. The stuffing is cooked in a pot and we always have a separate side of either French rolls or cornbread. I would love to try cornbread stuffing one day.

    • Jeanne Adams says:

      Bwahahah! If it comes in a box and/or is cooked in a pan and not stuffed in the bird its a vote for MEEEEEEE!!! Bwahahahah!

      You should come to my house for Thanksgiving or Christmas, Jane. We’ll do you up right and get you fed well with some cornbread dressing. Grins.

      Helen, you c’mon too!

    • Cassondra Murray says:

      Jane, there are some really good cooks down here in the south, and they all pretty much OWN cornbread dressing/stuffing. Y’all come on down this way. We’ll get you some. I can’t vouch for the restaurant kind though, so best to come on a holiday…

  • Jeanne, we really ARE sisters! How did we get separated so egregiously at birth? I loathe stuffing. Yuck! Cassondra, even if the stuffing is made of your balls, I’m sure I”d hate it.

  • Jacs says:

    In my family, whether it’s cooked inside the turkey or not it’s always called stuffing. It’s rare that we stuff our birds though, so technically we have ”dressing” but we do call it ‘stuffing’ 😀

    And yes, I do a stuffing recipe using chicken giblets and gizzards depending on the crown probably about a cup combined, grind them in the food processor first, then fry then up with onions, bacon, black pepper and a splash or two of cognac. Set aside. Then in a large bowl, I take roughly about two rows of unsalted Premium Plus soda crackers, break them into small, coarse crumbles and then I use a can of evaporated milk to soften the crackers, adding regular milk to the consistency I like. Add the giblet mixture and stir to incorporate it with the milk softened crackers. Put in a casserole dish, dot with butter and bake uncovered in a preheated 350 for about 30 minutes.. It is so good and you forget what the hell it’s made out of! Seriously. 😀

  • Jacs says:


    I can’t believe I’m saying this but I would love to taste your balls… *keeps straight face and fails miserably* LOL!

    They do sound very tasty! 😀

  • ki pha says:

    ROFL!!!! You ladies are hilarious! I personally don’t Luke stuffing so much, therefore never had…dressing balls. But the family does stuff the turkey. My sister-in-law lives it the traditional way with stuffing and bread, while my mother likes it with an Asian twist, rice and clear thin noodles.
    And I don’t like cornbread, raisins, cranberry sauce, or mashed potatoes. And I never heard if oyster dressing. Love oysters but I don’t think I’ll try oyster dressing.

    I don’t think I’m on either side with my answers sadly. :/

    • ki pha says:

      Gosh auto correct sucks! Luke= Like, lives= loves, if= of.
      *face palms*

      • Jeanne Adams says:

        Heehee. Damn autocorrect! Luke is quite on the mind this season, but seriously, Apple? Hahahah!

        Never tried stuffing a bird (or anything else) with rice and thin noodles. Grins.

    • Cassondra Murray says:

      ki pha, you might actually like the dressing balls because they’re made of light bread–you know, just your basic sliced white sandwich loaves from the grocery. The cheaper the better…and best if it’s a day or two old, as it breaks apart a little easier.

      I’m like Jeanne–never had stuffing with noodles, although I have seen some recipes that include water chestnuts.

  • Mary Preston says:

    I like my Mother’s stuffing – in moderation – on a chicken sandwich. It’s just fresh bread crumbs, onion & herbs. Other than that no thank you. You have the stuffing & I’ll have the chicken.

    • Jeanne Adams says:

      Mary, I may be with you on that…I’d far rather have the turkey or chicken than the dressing, but….I do like it. :>

    • Cassondra Murray says:

      Mary your stuffing mixture sounds a bit like mine–very simple. Though mine has sauteed celery in it.

      My mom has varied it over the years–one year with no celery as we had a guest who couldn’t eat it. And for many years she made a special extra little batch for my husband Steve because he wouldn’t eat onion, even sauteed.

  • Amy Conley says:

    Personally I dislike stuffing AND dressing. It has always been next to any sort of sweet potators as far as.what I refuse to eat. And do NOT add gravy to anything on my plate. Yep, I’m a very picky eater.

    • Jeanne Adams says:

      Awww Amy, no sweet ‘taters for you? Me? I love ’em. Hahah!

      But, like you, I’m not a huge gravy fan. (Probably because my mom made it with giblets and the floaty bits put me off gravy…)

      • Cassondra Murray says:

        Jeanne I love gravy, but I don’t like true “giblet gravy” that is so often served wtih….wait for it…CORNBREAD DRESSING….because it usually has boiled egg in it, and I just detest egg parts floating in the gravy. I’m enough of a die-hard country girl that turkey bits floating in there don’t bother me. But Steve loves organ meats so he always gets to those before they get in the gravy.

        • Jeanne Adams says:

          Okay, I never got that particular delicacy as my mother detested egg floating in anything as well. (picture her the first time she saw egg drop soup….not pretty!)

          Never got THAT gravy thing, thankfully! :>

    • Cassondra Murray says:

      Amy really?

      That’s okay. My husband is a picky eater too. Although he’s come around to a broader range of food as we’ve grown older. I know a lot of people who won’t eat sweet potatoes though.

      GRAVY I love, but like Jeanne, I’m not interested in true “giblet gravy”.

  • Barb says:

    Hi Jeanne and Cassondra,

    I like stuffing in the turkey although we no longer have turkey now that we live in Australia ….we have cold meats and salad… we used to have sage and onion stuffing in the turkey when we lived in England … my Nan also made a dish of stuffing with sausage meat

    • Jeanne Adams says:

      Ahhh, so you had both the in-bird and out-bird varieties. Grins.

      I can see why you wouldn’t want to roast a turkey and make stuffing and all that this time of year in Aus. OMGosh, saw your temps the other day…yikes! Total “cold dish” weather!!

    • Cassondra Murray says:

      Now see….that sausage stuffing is also very popular around here. I think its origins are more New England-ish (which likely means England originally) but I never really thought about what the English do with a turkey because traditionally that’s our “Thanksgiving” meal and that’s a new world thing.

      I admit that I have not had sausage stuffing in years, and I didn’t like it back then. But I’d like to try it again by somebody who really knows what they’re doing.

  • Minna says:

    Since we eat ham instead of turkey, there’s no stuffings needed.

  • Tawny Weber says:

    Brilliant post! I can’t stop laughing 🙂 And I’ve got to say, I’m with Jeanne on not wanting to eat anything that’s spent time in a turkey’s bum. Then again, I don’t even eat the turkey *g* And oysters have no place in dressing! Yep, I’m a dressing girl – corn bread with lots of sage and savory yumminess is my favorite.

    I really, really do want to know more about your balls, though, Cassondra. They sound yummy (and yeah, I’m with Jacs, it sounds so bad to say, but I’ll bet it tastes delish!

    • Jeanne Adams says:

      ROFLMAO!! I just KNEW there was going to be much merriment around those balls. Hahahah!

      See, Cassondra! Your balls are merry! OMGosh!! HAHAHAHAHAH!!!

      And yay, another vote for meeeeeeee! Grins.

    • Cassondra Murray says:

      *heavy sigh*

      I knew when Jeanne first laughed out loud, that the whole DRESSING ball thing was going to go the wrong direction.

      Tawny they’re very simple to make and a little rustic, I admit. Which is part of the charm for me. I’ll try to remember to take a picture next time I make them. I’ll type it up for anybody who wants it, but until you’ve tried them, it’ll be a little difficult to get them right. There are no specific measurements. It’s “a bunch of this” and “a bunch of that.”

  • Maureen says:

    We do stuff the turkey and also bake the extra in a pan. It doesn’t matter for tomorrow, though, since my sister is making a ham. Happy Christmas Eve!

    • Jeanne Adams says:

      Yay to Stuffing AND Dressing, Maureen! :> And hey, ham, so what’s not to like? Grins. Happy Christmas!

    • Cassondra Murray says:

      YAY Maureen! A vote for stuffing!

      And we’re having ham tomorrow too!

      You know, I’ve never made the dressing balls with ham. But I could. Dang. Maybe I’ll do that.

  • Patty L. says:

    Stove top Stuffing for me. Your conversation had me laughing out loud. Bi am so glad I found this blog. MERRY CHRISTMAS!

    • Jeanne Adams says:

      Hey Patty! Glad we gave you a laugh as we couldn’t stop laughing as we wrote it. Grins.

      I mean, seriously, who wouldn’t laugh at stuffing balls, even if they ARE fabulous??

    • Cassondra Murray says:

      LOL! So glad you got a laugh out of it Patty L!

      About this time of year, we all need more of that–laughter–and a little less stress, don’t we?

  • Shannon says:

    Dressing, stuffing, cornbread, white bread, nut bread, oysters, other additions… I have them all. I just remind myself that I’m there for the season and the company if for some reason I don’t like the food. A horrible thought occured to me–there’s been no mention of cranberry sauce.

    I’m still a fan of how my mother did it. Stale bread from different loaves (including nut bread) broken up with lots of butter, finely minced onions, small pieces of celery, seasoning and chicken broth. It’s crude but Mom and I sample the dressing a lot before it makes it in oven. It’s one of my cherished memories of Thanksgivings and Christmas. Since the family doesn’t like the stuffing in the bum, that gets stuffed with onions, celery, and carrots. We use the bag (heresey to some), put the stuffing at the very end of the bum, spread it around the turkey in the bag. Some of it comes out moist, some crispy, and at Thanksgiving all of it got eaten.

    Tomorrow, its bread stuffing with onions, celery and carrots.

    I’m laughing at lot at the debate over dressing balls. And here I thought Holy Family (a Catholic hospital) was evil for blocking this as an adult site… Now, no throwing carrots or olives or craisins…

    A co-worker is talking about having duck l’orange, crispy brussel sprouts, and creme brulee. Another is having prime rib and Yorkshire pudding. Happy Christmas Eve!

    • Jeanne Adams says:

      Bwahahahah! Hi Shannon! *throws a dressing ball* Oooh, yorkshire pud? Yum. And duck l’orange is also a big yum….

      But its got to be turkey for Christmas! Happy Christmas to you!

      I’ve found a lot of workplaces block us because of the Romance tag, alas. Guess they don’t want you finding romance at work, or while working, ’cause ya’ might get happy and leave! Hahahah!

      Sounds like a great cooking tradition, including the tasting while prepping. What’s cooking without sampling, I say?

    • Cassondra Murray says:

      Awww, Shannon, sorry they block us.

      I tried to do some work at SAM’s club, waiting for tires to be installed one day, and found that they also block us. It’s the first I’d run into that.

      We don’t ever do anything beyond PG-13 as a rule, but the server people don’t know that. They see the name and the tags and just assume…*heavy sigh*

      I’m loving the description of your mom’s multi-types of bread for the stuffing/dressing. I also sometimes use a bag to cook the turkey if I’m in a hurry. Guaranteed tender meat. But I don’t know HOW you do the dressing in that bag–there’s WAY too much liquid in mine. It would all turn to mush. I’d love to see that done sometime so I’d know how.

  • may says:

    I am not picky. As long as it tastes good….

  • sandyg265 says:

    I make it outside of the bird. I add roast chestnuts, onion, celery, and mushrooms.

    • Jeanne Adams says:

      Oooh, roast chestnuts! YUMBO!!! And mushrooms!

      I would love both, but my boys would get alarmed by the mushrooms. Sigh.

      And that’s another vote for the pan-o-dressing!! Wheeee!

    • Cassondra Murray says:

      Yummmm…the chestnuts and mushrooms sound amazing! I don’t think I’ve ever tried those in a dressing or stuffing.

  • Connie Fischer says:

    I love turkey and we each it year round. We like turkey legs and thighs. About once a week, we roast them in the oven and they’re yummy! This was a long way around to say that no turkey for Christmas this year so I bought some little steaks instead.

    I am intrigued by your dressing balls and will have to try them sometime. Sounds like a great conversation piece. 🙂

    Merry Christmas, Banditas!

    • Jeanne Adams says:

      Hey Connie! Well, they certainly got the conversation rolling – har, har – around here! Happy Christmas to you and your steaks. Grins. We often have steak on Christmas eve, but this year, we’re having company so its the full-on-feast tonight!

    • Cassondra Murray says:

      Connie, they’re very easy.

      I’ll have to do another blog with a tutorial…

  • Deb says:

    OH. MY. GOSH! You two are a riot! Loved your post and laughed all the way through it!

    Cassondra, I have never heard of stuffing balls, but they sound really good.

    I don’t have a recipe. I just do the bread crumbs with celery and chicken broth and seasoning. I do add chopped apples and prunes. Now, really, it gives good flavor to the stuffing and to the turkey. Yes, I stuff the bird with all the remaining stuffing under the wings, around the legs, and on the sides of the roaster. Jeanne, I STUFF my turkey. 😉
    I don’t like oysters. My dad likes oyster stew which my mom makes on New Year’s Day. Sometimes, she’ll make oyster casserole. Basically, just oyster stew with lots of crushed crackers.
    Merry Christmas, you two nut balls, or stuffing balls? Hehe, hilarious, fun post today!!

    • Jeanne Adams says:

      Hear that, Cassondra!? We’re nut balls! Does that include cheese, because it gets really cheesy around here sometimes too….


      Deb, I’m sighing over the vote for in-the-bum stuffing. Sigh. (see? There? I’m sighing)

      And the fruit thing, that really is good? I can see the sweet/savory thing…yeah….

      Happy Christmas!

    • Cassondra Murray says:

      Deb, I’ve never done fruit in the stuffing, but I can only imagine how amazing that is.

      I have done a fruit and rice stuffing for Cornish Hens, and it was outstanding. Cooked for hours in that turkey–slurp–it couldn’t be bad. And I bet the prunes DO add so much. That said, I’ve never used prunes for any kind of savory cooking. I’m going to have to explore this.

  • Dianna aka Hrdwrkdmom says:

    I actually do stuffing and dressing. I make my own, a small roasting chicken is dedicated to making the dressing and the gravy. I don’t add any broth to the stuffing, it is stuffed in dry so the turkey drippings do the moisturizing. The dressing in the pan gets the drippings from the chicken, It comes out like your stuffing balls Cassondra, it has a nice crispy crust but the inside is moist and delicious, or so I tell myself, it is always gone so it has to at least be decent.

    Oysters in dressing or stuffing, I don’t think so, I am not an oyster fan and since I am the one and only cook, I rule the kitchen. I make exceptions and often cook things I wouldn’t eat on a bet but I draw the line at oysters.

    I use store bought bread cubes, they are seasoned but I always add my own, I have a particular fondness for rosemary with any kind of poultry or pork. I do not care for cornbread stuffing/dressing. Cornmeal is used to make cornbread, Hushpuppies, and coating catfish. That is about it.

    I have never had dressing balls but they sound interesting to me. I might have to try those.

    • Jeanne Adams says:

      Dianna, I’ll let you in on a little secret….I’m in total agreement that cornmeal is for those exact three things: cornbread, coating catfish, and huspuppies. (OMGosh now I want hushpuppies! *craving!*) I don’t like it in stuffing either.

      I confess, I had to yank Cassondra’s chain with that one. She was flat adamant that cornbread did NOT belong in stuffing OR dressing. Bwahhahahah!!

    • Cassondra Murray says:

      Dianna I also use cornmeal for making fried green tomatoes. *slurp*

      I have to say, you are WAY more dedicated than I am–making the extra chicken to use. I use the turkey drippings for making gravy, but the dressing balls don’t use anything but water. I’ve used broth before, but I didn’t like the results as well–I thought they weren’t as moist on the inside for some reason, which surprised me.

      • Dianna aka Hrdwrkdmom says:

        Oh yes, I forgot fried green tomatoes, I use cornmeal for those too, I have been using a lot of panko lately as well, if there is something where I want the crunch but not the cornmeal flavor.

        • Jeanne Adams says:

          Panko’s good, but nothing like cornmeal on catfish. I tried panko to see if it was good too with mixed results. It was “okay” but not near what cornmeal gives in terms of flavor.

          • Dianna aka Hrdwrkdmom says:

            If I am cooking something and I want the flavor to come through unaltered I use the panko, just to have a crunch, but with the tomatoes or catfish you really need the flavor of the cornmeal, oh, and salmon cakes, when I make salmon cakes I use plain bread crumbs to bind them but I always coat them in cornmeal to get that little corn taste and the crunch.

  • Diana Huffer says:

    My dad made the most amazing stuffing/dressing ever! Yes, he stuffed the bird AND made some in pans. He also made one version with oysters and one without… both were yummy! Sadly, dad passed before I thought to get the recipe from him and haven’t had a decent stuffing/dressing since. I understand the draw to Stove Top but, please — It’s. Just. Not. Right!! 😉 I’ve never had “balls” *snicker* but they sound delish!

    Merry Christmas! 🙂

    • Jeanne Adams says:

      See Cassondra! I wasn’t making up the oyster dressing thing! :>

      So sorry he’s passed, Diana, and sorry you didn’t get the recipe. It can be good…

      And yes, Stove Top just is NOT the same!

      Happy Christmas!

    • Cassondra Murray says:

      Diana, so sorry you didn’t get your dad’s recipe.

      Is there anyone in the family who might remember? I’ve tried to get most of my mom’s–the ones I remember so fondly from my childhood, but I’ve not mastered them, that’s for sure. I’m happy with the dressing balls though. And they get requested by friends so I figure I’m doing something right.

  • Debbie says:

    I make dressing now, I used to stuff until I found out that bird cooks faster unstuffed. I tried doing the dressing in cupcake pans once (saw it on tv) I wasn’t impressed. I might have to try the balls, that sounds yummy.

    • Jeanne Adams says:

      Hey Debbie! You must have seen the same show/article I did as I tried the whole muffin tin thing once too. Dry as dust, weren’t they? I don’t know how you could get them moist enough not to just turn to dust. Grins.

      Back to the pan method for me!

      I may actually have to TRY the balls. I mean who doesn’t like balls?


      • Debbie says:

        Yes, that was it exactly, I had to drown that thing in gravy. Hey at least with balls, if I overcook them I could probably use them as weapons, LOL.

    • Cassondra Murray says:

      Debbie, you’re right. It does cook faster. I just have to have the stuffing though–and I think it helps to flavor the meat of the bird–from the inside out, so I plan the extra time. Shoot. We’re having ham tomorrow, but this has made me SO hungry for turkey with….STUFFING!!!!

  • Only you two could bring the word BALLS into a conversation about turkey accoutrements !!SNORK! Needed this laugh before going to work at Wally World this evening. Pray for me! LOL

    You know I adore you, Cassondra, but my Mom’s cornbread dressing baked in a pan is THE BOMB!! People fight over my Mom’s dressing. My brothers’ wives’ families (say that three times fast) DEMAND Nana bring her dressing to any family holiday. If you want to see faces fall like the Berlin Wall tell the group gathered at Thanksgiving there will be no Nana Dressing for Christmas!

    Now MY Nana in Pennsylvania made stuffing for holidays and it was … not good. We kids ate it, but only because we got “the LOOK” from Mom if we didn’t. My Yankee cousins loved it, but we three Southerners did NOT.

    Happy Christmas to the Banditas and Buddies in OZ !!

    And Merry Christmas to all of the Banditas and Buddies! This is such a great community! Love y’all !!

    • Cassondra Murray says:

      Louisa, it did get a little raunchy while we were laughing and talking about this blog.

      I would LOVE to try that cornbread dressing. Just because I haven’t had one I like, doesn’t mean there isn’t one out there. I’m always game.

      Although the oyster one….Okay if it was on the coast and the oysters were fresh–I’d be totally willing to try it. But I’ve never had anything but canned around here…just disgusting.

    • Jeanne Adams says:

      Happy Christmas Duchess Louisa! Don’t let the two-legged-turkeys get you down at Wally World. If they do, let us know. We’ll pelt them with stuffing balls and giblets! Bwahahhahah!

      I’m with Cassondra on wanting to try that cornbread dressing. It’s too often dry or mealy and if there is a good one, I wanna try it. LOVE cornbread, but don’t actually love cornbread dressing for the above reasons!

  • catslady says:

    I love dressing and stuffing lol. But I have one daughter that hates it, it shocks me that anyone can say they don’t like it (grin). I like to use the giblets in my stuffing/dressing but alas I am the only one except my daughter’s new boyfriend – yay. So I add it the the stuff in the bird which the others don’t really care for and then I always make dressing in a large casserole.

    As to oysters – they are like escargot. I love escargot but one time my husband picked them up in a can – yuk, yuk, yuk., I didn’t care how much they cost, out they went. I guess it’s like vegetables in a can vs. frozen – two different animals lol.

    • Cassondra Murray says:

      Catslady, I can tolerate veggies from a can–I can doctor those to get something decent. But canned oysters? Just freaking disgusting to me.

      My wonderful father-in-law is a great cook. But he makes oyster casserole and loves it. It got to where I can’t be in the house when it’s cooking. The smell of it makes me a little nauseated. Blech.

      And I love love LOVE oysters. Fresh ones. In season. Would love to try oyster stuffing on the coast sometime–made with fresh. I bet it’s good.

    • Jeanne Adams says:

      So the daughter’s new boyfriend MIGHT be a keeper if he likes giblet stuffing? Grins.

      I’m giggling over the oyster disgust. Snork!

  • Heathercm2001 says:

    I vote for stuffing. My mom makes really great stuffing, but we usually have ham for Christmas. I am not really a dressing kind of person. I tend to steer away from any kind of sauce or gravy or anything of that nature, unless it is on a salad or pasta. I do enjoy the food fights you guys have here! They are always so funny!

  • Interesting dispute, y’all. I think we had stuffing when I was little and migrated to dressing later. No idea what kind it is. It came out of a box, as does the dh’s now. Blasphemy to true cooks, I know, but there it is!

    And as you might assume from that, I have no special recipe.

    I’ve never had stuffing balls, but they sound intriguing. Except the whole cooked-inside-the-turkey thing seems problematic. What if it doesn’t get hot enough in there?

    Merry Christmas!

    • Cassondra Murray says:

      Nancy, it’s a bit of an art, making sure the bird is done and the stuffing too. Old-time cooks knew how to do it, and so we don’t worry much because we want the bird nearly falling apart done anyhow. You have to know what the internal temp should be and make certain that’s reached. Same with any meat.

    • Jeanne Adams says:

      See? That worries me! I’m a stuffing worrier!! Eeek!

      I’d rather make it in the pan and be sure food-safe-temp is reached….yeah, that’s my story and I”m stickin’ to it!

  • Just a reminder that people should check the prize announcements. There’s unclaimed booty from the 12 Days promo.

    You can click on the “Booty” link above and see a list of recent prize posts.

    • Cassondra Murray says:

      Ooooo…good mention Nancy!

      Y’all be SURE to email us with your snail mail addy if your name gets drawn.

  • pearl says:

    Homemade stuffing in the turkey and extra in a pan. Delectable and wonderful.

  • ellie says:

    Love your fascinating post. Stuffing from way back is a must and always at this time of year. Keeps me warm and cozy.

    • Cassondra Murray says:

      Ellie I have always guessed that stuffing originated as a way to make the turkey serve more people…So in that way, it would be kind of a peasant food, and I love that kind of history around a cuisine anyhow. Gosh my mouth is watering for stuffing.

    • Jeanne Adams says:

      Perfect description, Ellie! Warm and cozy!


  • Lois M. says:

    I’ve always said that the reason why we have the Thanksgiving/Christmas turkey is a place to put the stuffing. Love, love, love stuffing. But this is the first I heard of stuffing balls! 🙂


    • Cassondra Murray says:

      Lois, my mom got the recipe when she lived in Ohio–before I was born–and brought it back to southern Kentucky when they moved down here. She’s never liked cornbread dressing either, so we all grew up eating her dressing balls and from inside the bird, stuffing.

      I think I’m the only one of the kids who actually makes the balls. Don’t know why. They’re easy.

    • Jeanne Adams says:

      Turkey as stuffing venue! Yay! Love that outlook, Lois! :>

  • Fabulous post, ladies!! But I’m not getting in the middle of this fight. Because, look, both stuffing and dressing contain a common ingredient, and that is BREAD. And why would I be avoiding anything where BREAD is the main ingredient??

    So yeah, it’s probably obvious by looking at me, I do like my bread. So bring on the stuffing … er, dressing … er, oh, heck, pass me the BALLS!!!

    Merry Christmas, everybody!! 🙂

  • bn100 says:

    like it

  • Hey, it’s Chrismtas in Australia! MERRY CHRISTMAS, BANDITAS AND BANDITA BUDDIES! You’re the best! xxx

  • Debbie Oxier says:

    We have dressing-Stove Top. It’s the only kind my son-in-law likes. My mom used to make yummy oyster dressing! I miss it!

    • Jeanne Adams says:

      See Cassondra!! Another someone who like oyster dressing! I really DIDN”T make it up just to gross you out!


    • Cassondra Murray says:

      Seriously Debbie?

      Were the oysters fresh? Or canned?

      I admit that if I’ve ever had Stove Top Stuffing, I don’t remember it. It seems to be incredibly popular!

  • diane says:

    No to quibble over stuffing. I never did buy the box but made from scratch a delicious homemade one that was a hit.

    • Cassondra Murray says:

      Homemade is the way I’ve always done stuffing, Diane. It takes a little longer though. At a busy time of year, I’m guessing that’s why the box stuffings are so popular.

    • Jeanne Adams says:

      Obviously, Cassondra and I can quibble over food for a good long time. Hahah!

      But homemade? Yep!

  • anne says:

    Irresistible and tasty post. Stuffing has been a mainstay in our family.

    • Cassondra Murray says:

      Ha! Anne, I’m not altogether certain you mean INSIDE the turkey stuffing, but I”m claiming it anyhow. *grin*

      *Takes a bite out of a dressing ball then tosses it at Jeanne*

    • Jeanne Adams says:

      Catches it. “Tasty!”

      She didn’t SAY it was inside the turkey, so you can’t claim it! Bwahahahah!! People use the term interchangeably!!

  • gamistress66 says:

    sometimes simple is best — white bread stuffing (in the turkey) w/ nothing fancy added (no nuts, not fruit, no seafood, etc), dressing (made the same only using veg broth) gets cooked separately for the vegetarians in the family, but the stuffing is the better of the two. of course I’m not much of a bread eater so not much for stuffing/dressing but somehow when young I was the one always called on to make it — go figure 😉 it of course is always the very best 😉

    • Cassondra Murray says:

      gamistress, your stuffing sounds a lot like mine. Plain light bread with some onion and celery and herbs and that’s it. We don’t even use the broth for the dressing balls. Just water. The sauteed onion, celery and sage give plenty of flavor. I don’t know why I don’t like this better with broth, but I don’t. Never have figured that one out.

    • Jeanne Adams says:

      Yum, yum, yum,. That’s all I”m saying…

  • flchen1 says:

    *snork* indeed! OK, I have never had stuffing balls, but would try them if given the opportunity! When we were growing up, we never had “American” style stuffing or dressing–my mom would make Chinese sticky rice (like this: and that would go in the turkey. The stuffing was amazing. The rice that didn’t make it in was good too, but we all fought over the part that did 🙂

  • Becke Turner says:

    Funny! As for me? You can have stuffing and dressing! I don’t make it and I don’t eat it. Yukky!

    I like my bread in loaves, thank you.

    However, I loved reading the pros and cons of the stuff/dress. And yes, my mother made it, including oyster stuffing. The thing about the stuff is no matter what you add, it’s still mushy bread with mystery stuff in it!

    That’s my story and I’m stuffing to it.
    Ho. Ho. Ho

    • Cassondra Murray says:

      Ho Ho Ho right back atcha Becke!

      And I think that’s why I’m so fond of the dressing balls. They are never–and I mean NEVER mushy. Simple and no blender needed.

      Gosh, I’m serving ham tomorrow but I just might HAVE to make some dressing balls. This conversation has me STARVING!

    • Jeanne Adams says:

      Well, I’m late to the end of the party tonight as I had 14 people to dinner for CHristmas Eve! (Am now wrapping presents! Yeeeeha!)

      And yes, I made dressing. In a pan. All of it was eaten. Yum!!

      (I did think fondly of stuffing balls, however!)

  • Pissenlit says:

    Heh heh heh. You guys kept saying balls…and now I’ve said it too. 🙂

    I don’t know how to make any of that but it all sounds good…except the stuff with the pecans because that would kill me. But the rest sound very tasty and I don’t think I’d say no to any of it. Yay to stuffing and dressing and dressing balls! 😀

  • Marcy Shuler says:

    Love the bickering between you two. LOL

    We have stuffing if it’s in the bird and dressing if it’s baked in a pan and I’ve had dressing balls and LOVED them! 😀 Though the ones I’ve had are cooked in a muffin tin they are still crunchy and buttery. Yum! I also love oysters, but not in a stuffing/dressing. Give me oyster stew.

    We’re having Turducken that’s got a seafood jambalaya stuffing. No oysters, just shrimp and crab. I buy it that way as I don’t have the patience to debone three birds, let alone one.

    • Cassondra Murray says:

      YAAAAAAYYYYYY!!! WOOT WOOT! *dances in circles*

      Someone else has had the dressing balls! YES!

      Marcy I’ve never had Turducken. I’ve seen it and thought, “Gosh, that’s a lot of work, so WHY?” I admit that I don’t get the novelty. However it’s getting more popular I think. How long does it take to cook that bird…uh..birds….?

      • Marcy Shuler says:

        The Turducken only takes about 4 1/2 – 5 hours in a 325 degree oven. Not bad at all. It’s a novelty that my hubby and boys like.

        I still prefer deep fried turkey. It would be perfect with dressing balls since you can’t stuff it. 😉

    • Jeanne Adams says:

      MORE Balls! WOOT!! Grins.

      I am with you on not wanting to do it, but OMGOsh I sure want to eat that turducken w/ seafood stuffin’! YUM!!

      • Cassondra says:

        Hey! What, since a turducken isn’t a REAL bird, but three birds, you don’t have a problem with nether regions? *raises eyebrow* It’s STUFFING.

  • Kaelee says:

    I love stuffing in the bird. My mom made a great sausage stuffing which I haven’t had since she passed away. I could probably make it as my husband will eat onions and celery now. Next time I do a bird I’m going for it.

    My English grandparents had two stuffings, an onion one in the neck and a version of my mom’s sausage one in the big cavity. My Italian grandparents cooked the turkey cut up like a stew and served it over polenta, Italian cornbread.

    Just to gross everyone out there was always a fight over who got to eat the parson’s nose.

    MERRY CHRISTMAS EVERYONE! Hope Santa is good to you.

    • Cassondra Murray says:

      Kaelee, what a great idea–a different stuffing for each end of the bird!

      And okay….I’m admitting ignorance. I don’t know what the parson’s nose is…

      Merry Christmas to you as well! May Santa bring EVERYTHING you wish for!

    • Jeanne Adams says:

      Hey Kaelee! I love that! It gives new meaning to “double-stuff” SNORK!!

      And I’m ignorant too…but I have a guess…is that the tail bit?