Comments on: Apple, Cranberry, Sage Dressing

By: Katie

Katie — Wed, 24 Nov 2010 20:22:46 +0000

Hi gals, this recipe sounds marvelous and we’re doing it for Thanksgiving. Nice change.

By the way, I read in some posts the question of why the phrase ‘filling.” I can tell you that the phrase was derived from the poorer background, that had to focus on fillers, such as dumplings and bread stuffing to feed the family.

As for the Pennsylvania Dutch, I am a native, (our family arrived in the early 1700s). German immigrants were the first settlers of the state and quickly became known as the Pennsylvannia Deutsche, which sounds similar to Dutch.

Don’t know why or how outsiders think its Dutch. They mostly went up into the Dakotas, Michigan, etc.

By: Thanksgiving Disappointments and Blessings « Fancy Pants Foodie

Thanksgiving Disappointments and Blessings « Fancy Pants Foodie — Fri, 27 Nov 2009 05:45:21 +0000

[...] Apple, Cranberry, Sage Dressing [...]

By: HeatherSolos

HeatherSolos — Thu, 26 Nov 2009 03:26:15 +0000

This can be baked anywhere from 325 – 400, if you have other things going at the same time, just keep an eye on it at the higher range. You're just heating it through.

By: Val

Val — Thu, 26 Nov 2009 02:24:24 +0000

What temperature do you bake this at?

By: Lowcountry Bloggers » Somewhere Over the Lowcountry » Blog Archive

Lowcountry Bloggers » Somewhere Over the Lowcountry » Blog Archive — Sun, 22 Nov 2009 22:13:09 +0000

[...] 10 babies her friends have had over the past few months, and plans to make a return to cooking with Heather’s Apple, Cranberry, Sage Dressing this [...]

By: glenbo

glenbo — Sat, 21 Nov 2009 19:48:36 +0000

Oh my God! My mother brought this recipe up with her when she visited me at school this past week (Pennsylvania State University). It was phenomenal. I think 'm going to try and make it for Thanksgiving this year and return the favor. What do you think about leaving the apple peels in? What do you think that would do o the texture? I'm not nearly as good of a cook as the rest of my family, but I'd like to put my own spin on it without ruining it

By: Simon

Simon — Sun, 15 Nov 2009 16:36:38 +0000

Thanks, I cooked it and it Tasted great.

By: ThatBobbieGirl

ThatBobbieGirl — Tue, 10 Nov 2009 18:06:35 +0000

She said yes, but I need to make a small amount separately for one of hubby's grandmas, who can't have whole wheat bread or almonds. No biggie there, though. Mom sounded excited about trying something new. Thanks for your help

By: HeatherSolos

HeatherSolos — Mon, 09 Nov 2009 02:09:39 +0000

I'd cook it all the way and just heat it in the microwave. It was just as good if not better the second day with the leftovers.

By: ThatBobbieGirl

ThatBobbieGirl — Sun, 08 Nov 2009 01:25:36 +0000

Ok, so I'm going to try to convince my mother in law to let me bring this very non-Pennsylvania Dutch "filling" when we go to their house next Sunday – she's doing a turkey. I always bring cole slaw (I'm not allowed to come unless I do) but I'd like to bring something new and exciting and non-PA dutchy. Bear with me, I'm leading up to a question here…

When we go over, we leave very early, go to a church we like to visit along the way, then to their house. Obviously I have to make this ahead, but I don't really want to have to bake it for 40 minutes after we get to their house. What do you think about baking it MOST of the way, cooling and refrigerating, and then reheating it at their house? Perhaps a quickie in the microwave (did I say that?) and then pop it into the already-hot oven to brown a bit?

Opinions?