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Mac n Cheese

Mashed Potatoes & Gravy

Stuffing and Gravy

[Bentley]

Was board and curious...

[Bentley]

Ohh, very surprising for me, early results...

[hughver]

You forgot none of the above.   

[ICIdaho]

Process of elimination for me....don't like mac n cheese or stuffing, that leaves one left that does not bore or offend my senses.

[BigDave83]

I like them all, should not eat any of it though. Went  with Taters because some Mac is bad and Stuffing the same way. Heck I like stove top.

[Bentley]

I Love Stove Top!  Not the results I expected at all!

[GREG-B]

I Love Stove Top!  Not the results I expected at all!

Not what I was expecting either.   When there's stuffing on  the table, I never waste the space on tators.

[Bar-B-Lew]

My Dad makes a potato and bread filling (stuffing) three times a year for holidays.  He made 25# for Christmas so I had him make me a small pan.  I put it in the fridge after I baked it off and then cut it into portion to vac seal so I can eat until the next time he makes it.  He is 74 now so my brother or I am going to have to learn how to make this and document it.

[Bar-B-Lew]

My wife makes a cornbread dressing (stuffing) and she only makes that 3x a year.  I may have her make a larger batch next time so I can freeze that too.

I had been thinking about making me a batch of the easy mac and cheese and freezing it too.

I won't need sides for a while

[cookingjnj]

I have never really liked gravy so went with the Mac. Had there been a choice of just stuffing without the gravy would definitely choose stuffing.

[reubenray]

I voted stuffing and gravy which is cornbread stuffing and mushroom gravy.  This is my favorite vegetable. 

But my wife made some great tasting garlic/cheese mashed potatoes for Christmas that may become my favorite.  The au jus from the prime rib was great on them.

[dk117]

I Love Stove Top!  Not the results I expected at all!

4 boxes of stove top (I prefer turkey, but chicken will do).
A bunch of onion and celery sauteed in bacon grease.
a Few oz of chicken liver diced into chicken stock (this is the liquid you'll use to wet the stove top ... not water).  Add an extra cup beyond the recipe. 
Add the meat from two dungeness crab.

Experience the best stuffing you've ever eaten    Super moist, super flavorful.  This is a process I've been working on for a while, it's not even remotely healthy, but it's great for once or twice a year.    Disappeared this Thanksgiving to rave reviews.

DK

[Bentley]

I bet it is good, but crab is to special for me...it must stand on its own, and be cold.  Maybe on rare occasion, some celery, mayo and a soft roll.

[Fire708]

Well,
I’m a Mac N cheese lover as long as it’s home made and no velveta. I do prefer stove top to potatoes so stuffing was my second choice.

And Imtatalkh agree with Bentley, Dungeness is best chilled on its own, dipped in clarified butter.

[dk117]

ok you guys got me.  Fire708 you are a Washingtonian too so here goes.

We were asked to vote on our favorite and I added a twist on stuffing.   We'd need a whole different thread on the merits of Dungeness Crab.  One caveat, Oregon and Washington just opened commercial crabbing season.  In a week prices will be under $6.99 a lb and our grocery stores and fish markets will be flooded with fresh crab.

Sure, cold fresh crab with garlic butter is probably my favorite too.   Crab cocktail, crab cakes, crab melt, crab dip, and yes crab stuffing are all fair game too when you have so much supply at hand.

While I agree crab is special, I really do guys, but I certainly don't limit myself with it's preparation.  My main driver here is if one cannot get fresh crab, well I won't eat the frozen stuff cold with garlic butter, so I need to get creative. 

DK

The Dungeness crab season in central and northern Oregon and southern Washington has started after a month of delays.

The Oregon Department of Fish and Wildlife announced the opening, indicating that the crab will be ready from Cape Arago to the Columbia River and north into Washington. Currently, the fishery is in the “pre-soak” period where fishermen can set their gear in anticipation of pulling their first pots on the official opening day, 4 January.

DK