Could some one post the instructions for using the is it, Reynolds cooking bags? I do my dressing similarly, using the broth from cooking the giblets. I do not care for them, either throw them out after cooking, or give them to the three furries, chihuahuas, and sautee my onions and celery. I like my dressing with lots of poultry seasoning and sage, and bake my cornbread, sugarless for down South the day before making the dressing. I add an egg, 2 if a large pan, and a can of cream of chicken soup; don't ask why, my mother-in-law, who taught me how to make cornbread dressing did it that way; happy Thanksgiving, friends!
Sandy
I never add meat or fruit or nuts, no raisins, a no no with southerners, or that is how it was with my husband. ----- Original Message ----- From: "Colleen" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 22, 2009 8:53 AM
Subject: Re: [CnD] Stuffing/Dressing recipes?


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?


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