Your Turkey Stuffing
 

Hmm. How come there is no thread that talks about the actual stuffing? Post what you would use to stuff your turkey, as I am always up for ideas or suggestions.

I make my regular stuffing, however I like to put a twist in it. I add kielbasa and cilantro for that nice flavor. Anyone else with any twists in theirs?

that sounds good.. their should be a food area on mercedesshop.com

Stuffing is great for pillows, quilts, teddy bears, sofas and chairs . . . and in a casserole in the oven but just keep it out of the turkey cavity. ;)

A balance of savory and sweet works well. In addition to the sausage, try dicing up some granny smith apples into 1/2" cubes, consider some chopped walnuts or pecans.

For a new twist in flavor don't gut it.:P

Ewwwww. Actually, I have had the kind of gravy with the giblets in it.

Twinkees......lots of Twinkees.............

Thanksgiving turkey I am generally not a great fan of, as good a cook as my mother is it tends to come out dry, maybe because of the stuffing in the cavity. I tried convicing her to brine it this year (after reading that year old thread!) but I think she is too set in her ways. Plus what do I know bout cooking. The side dishes though. The woman can whip up some mean side dishes.

I bet your mom loves to "baste" the bird too. Ah, the things we do because "that's how it's supposed to be done." ;)

oh,

One more thought on gravy- you can buy a afew frozen turkey necks to make that chicken stock ( I keep the backs out of the birds I cutup).

Other option to Roux is Potato starch or Arrowroot. Just don't seem to use them enough to keep them fresh, hence I do the roux thang. Arrowroot and potato starch need to be desolved in liquid first- try Julia Childs favorite of using a dry porto-
Your not suppose to bast the bird? Come on- I've seen that in my mom's picture betty crooker cook book from the 60's.

Anyone ever tried making a destructive bird? It's where you take the bones out and then put the bird back together with the stuffing or spices where the bones should be...

Oh, I think Kosher birds come brined.


Who likes leg meat or breast meat better in a turkey!


Michael