I never stuff my turkey. I like to cook the stuffing in a separate casserole so it gets nice and brown and crispy on top. We don't like giblet gravy, so I cook the giblets in well seasoned broth, (poultry seasoning, sage, salt and pepper, rosemary and white wine or sherry. I use this broth for the stuffing. I brown onions and celery ;in butter and add this to cornbread and day old bread, then the broth. When this has cooled somewhat, I add an egg as a binder. I cook my turkey in a browning bag. It works very well.
Colleen If you're lucky enough to be Irish, You're lucky enough! ----- Original Message ----- From: "Dixie" <[email protected]> To: "Cooking in the Dark" <[email protected]> Sent: Sunday, November 22, 2009 8:41 AM Subject: [CnD] Stuffing/Dressing recipes? Each year I try and make a couple different stuffing/dressing versions to accompany the traditional stuffing I put in the bird. My traditional stuffing has sausage, onions, celery, and sage. So, that being said, I am wondering what different versions of stuffing/dressing you all make? _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
