Re: FOR THOSE WHO STUFF THE TURKEY

fthunt · ‎12-24-2010

OP's way of doing turkey isn't for me. That I would be afraid of. I don't usually stuff the bird anymore but only because it contains too much grease for older people's digestive system. Make the dressing day before - let it chill until cooking time and then stuff the cold turkey with cold dressing. Then put in oven. That's the saftest way and the dressing gets a chance to 'season' w/onions, celery = hum hum good.

sunshine45 · ‎03-09-2010

Jaxs Mom wrote:
Being afraid has nothing to do with it. I don't like the texture of stuffing inside the bird and much prefer dressing baked separately.

exactly!

several generations of my family have always made the dressing in a totally separate pan.......baked in the oven in a black speckled pan that allows the dressing to brown. juices from the turkey are frequently added to keep it moist AND juices from the simmering innards are also added for flavor. it can be stirred and rotated easily. always comes out delicious!

********************************************
"The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing." - Albert Einstein

betteb · ‎03-09-2010

@Mama Mia If I could give your post a million hearts I would.

Happy Thanksgiving

It's God's job to judge the terrorists. It's our mission to arrange the meeting. U.S. Marines

kdgn · ‎03-09-2010

@Tinkrbl44 wrote:
@TaxyLady wrote:
Stuffing/dressing tastes much better cooked inside the turkey. But, many are afraid.

If that's your stuffing preference, that's fine, but it doesn't mean everyone else is "afraid".

BTW ... Why wasn't this posted in the Recipes section?

Taxy didn't say "everyone" is afraid, she used the word "many". There is a difference.

Thanks for the info on scalding the inside first, Taxy. I don't stuff the bird but I do use the juices for gravy-

LTT1 · ‎03-09-2010

@qvcaddition

I'm just curious and could look it up, but is the reason given to refrigerate eggs now due to Samonella on the OUTSIDE and not on the inside?

~Have a Kind Heart, Fierce Mind, Brave Spirit~

LTT1 · ‎03-09-2010

@MaggieMack

We are picking up gluten-free stuffing/gluten-free chicken broth and I am making up gluten-free gravy. I'm surprised to find gluten-free items more available now than in the past!

If I don't catch up with you between now and then, have a nice meal!

Thanksgiving dinner is mostly my claim to fame... (you can read this as it is the only thing I make that turns out reliably every time I make it! LOL

Think of the women who were used to laboring over pots of stock and bacon grease all day, every day! Aren't we lucky?

My recipes are laden with butter (remember the Julia Child movie?) I think cooking with lots of spices and ingredient seems so major to me because we don't cook or eat like this every day...

~Have a Kind Heart, Fierce Mind, Brave Spirit~

Marp · ‎03-09-2010

@sunshine45 wrote:
@JAXS Mom wrote:
Being afraid has nothing to do with it. I don't like the texture of stuffing inside the bird and much prefer dressing baked separately.

exactly!
several generations of my family have always made the dressing in a totally separate pan.......baked in the oven in a black speckled pan that allows the dressing to brown. juices from the turkey are frequently added to keep it moist AND juices from the simmering innards are also added for flavor. it can be stirred and rotated easily. always comes out delicious!

Although I stuff the turkey I also make pans of dressing most of which is destined for the freezer for future meals. On the top of each pan I place pierced turkey wings. As the wings cook the juice will drain into the dressing keeping it moist and giving it the same flavor as that inside the bird.

What is good for the goose today will also be good for the gander tomorrow.

Susan-QVC · ‎06-14-2015

Moved:

This post has been removed by QVC unkind

Mj12 · ‎03-09-2010

@Marp wrote:
@sunshine45 wrote:
@JAXS Mom wrote:
Being afraid has nothing to do with it. I don't like the texture of stuffing inside the bird and much prefer dressing baked separately.

exactly!
several generations of my family have always made the dressing in a totally separate pan.......baked in the oven in a black speckled pan that allows the dressing to brown. juices from the turkey are frequently added to keep it moist AND juices from the simmering innards are also added for flavor. it can be stirred and rotated easily. always comes out delicious!
Although I stuff the turkey I also make pans of dressing most of which is destined for the freezer for future meals. On the top of each pan I place pierced turkey wings. As the wings cook the juice will drain into the dressing keeping it moist and giving it the same flavor as that inside the bird.

@Marp - what a fantastic idea - I'm doing this tomorrow night. thank you!

Tinkrbl44 · ‎08-23-2010

@chickenbutt wrote:
Well said, Tink! I'm not afraid either. I just think it's gross so, clearly, it just doesn't appeal to me. Big deal. We all like different stuff. To say that it's not as good if it's not stuffed is also a bit of an over-step.

We do all like different things, CB, and it's nice to compare ideas but invariably someone will need to proclaim some version of "I know more than you do and my way is best".