Thanksgiving!

[Melana]

With all due respect, that is no longer stuffing!! It sounds great though, all of the juices would flow nicely into it, and the bottom would be quite safe to eat.

Why not? Are you a closet stuffing snob?

 

[roger617]

Stuffing and CC Good Gourd!!

 

[gratus fermentatio]

Some years,I like adding a bag of English walnuts ground coursely to the stuffing. The oils in the nuts permiate the bird as well. gives a slightly darker richer flavor.

Try rubbing your bird with hazelnut oil or dark sesame oil before you put it in the oven; works for chicken & pheasant too. Regards, GF.

 

[Melana]

GF that's almost pornographic.

 

[gratus fermentatio]

GF that's almost pornographic.

Well, everybody needs a hobby.
Regards, GF.

 

[Melana]

Agreed.

It was brought to my attention that there was an article somewhere about using leftover stuffing in a wafflemaker... crispy stuffing waffles... mmmmmmmmmmmmmmmmmmmm

 

[JonM]

Leftover mashed potatoes make good potato pancakes the next morning, too. That is, if you're not having pumpkin pie for breakfast (and who doesn't?)

 

[JonM]

And another one - I read about taking stuffing and putting it in muffin tins and baking them just long enough to get a little crispy on the top. They're called stuffins, of course.

 

[Melana]

Ala Rachel Ray?

 

[cheezydemon3]

Why not? Are you a closet stuffing snob?

I guess as long as no one is "stuffing" it in a bird, it doesn't matter, but in years gone by, "STUFFING" was stuffed up a bird's um...cavity, while "DRESSING" is the same thing NOT stuffed in a bird.

So around a bird, on a pan, under a bird, on your mom's head, DRESSING.

Up a bird? STUFFING.

In normal conversation it doesn't matter, when conversing with foodies, if they say "stuffing", I assume that they are, in fact, stuffing.

 

[Melana]

Culinary semantics. Anything that is cubed bread, herbs, veg, etc to me is stuffing.

 

[cheezydemon3]

Culinary semantics. Anything that is cubed bread, herbs, veg, etc to me is stuffing.

Isn't it ALL semantics? It just depends where you draw the line.

I concede. If NO ONE stuffs the bird anymore, then stuffing it is. (even though it isn't )

 

[Melana]

CD you know I'm not new to food... and in my family it's always been stuffing.

Oh I draw the line then erase it and move it somewhere else.

 

[GrogNerd]

the BigHair started coating the bird with garden vegetable CREAM CHEESE

OMFGZIES, is that f**ing tasty. skins gets nice and crispy and the white meat is nice and moist.

sides I have to choose between mashed taters and dressing (trying to keep carbs to a minimum, but I get to "splurge" for Txgiving) so I'll usually make my grandma's dressing/stuffing. we used to stuff the bird, until we learned it causes cancer/liver disease/gout/autism/conjunctivitis/cold sweats/water retention/cotton mouth/gonorrhea/pus-ridden anal sores/whatever

 

[JonM]

^^ Oddly enough, this isn't the first thanksgiving-related thread where the phrase "pus ridden anal sores" has come up.

 

[Melana]

^^ Oddly enough, this isn't the first thanksgiving-related thread where the phrase "pus ridden anal sores" has come up.

how did that phrase come up?

 

[cheezydemon3]

Nonsensical humor of course!

One of my FAVORITE sides!!!

 

[Melana]

There are other fun sides for Thanksgiving as well - even more fun than humor!

 

[roastquake]

Have we discussed sweet potato souffle yet? With pecans and brown sugar crumble crust on top? And marshmallows?

 

[roastquake]

Oops double post

 

[cheezydemon3]

GRAVY.....must be made on the spot, no packets!

I start with a little butter and the giblets. Brown the giblets a little bit in the butter.

Remove the giblets and add more flour than seems needed. Brown the flour slightly. Remove from the heat and allow to cool slightly.

Stir in chicken stock (or turkey if you have it) slowly, stirring vigorously to avoid lumps.

Add garlic powder, onion powder, black pepper and the giblets back in and allow to steep on LOW while everything else cooks.

Add more stock or even flour as needed, but keep in mind to add the juices after the turkey rests and is carved.

 

[JohnnyO]

Not a side, but an appetizer/snack. Traditionally, my uncle would bring his cherished cheese ball. He never revealed his recipe, but he mixes different soft cheeses together into a ball, rolls that in some roasted nuts, and it's served with crackers. My favorite.

For beer, I don't have a standard. Don't want anything really heavy that will compete with food. Celebration sounds like it would be good. I have a German Pilsner on tap that I'll be bringing along.

 

[BigDaddyBeard]

GRAVY.....must be made on the spot, no packets! I start with a little butter and the giblets. Brown the giblets a little bit in the butter. Remove the giblets and add more flour than seems needed. Brown the flour slightly. Remove from the heat and allow to cool slightly. Stir in chicken stock (or turkey if you have it) slowly, stirring vigorously to avoid lumps. Add garlic powder, onion powder, black pepper and the giblets back in and allow to steep on LOW while everything else cooks. Add more stock or even flour as needed, but keep in mind to add the juices after the turkey rests and is carved.

I start making the gravy before I ever cook the bird. I cook my bird(heavily rubbed in an herb blend) on a rack in my roasting pan. In the pan I add a stick of butter and a IPA so the butter and beer steam up all while the fat and herbs fall into it which then gives me the base for my gravy. You have to separate a lot of fat off but the flavor is amazing. I and braised kale is my favorite side.

 

[cheezydemon3]

I start making the gravy before I ever cook the bird. I cook my bird(heavily rubbed in an herb blend) on a rack in my roasting pan. In the pan I add a stick of butter and a IPA so the butter and beer steam up all while the fat and herbs fall into it which then gives me the base for my gravy. You have to separate a lot of fat off but the flavor is amazing. I and braised kale is my favorite side.

i do say to let the gravy steep "while everything else cooks". I may not start it first, but if the bird is in the oven, the gravy is simmering!

 

[BigDaddyBeard]

Good gravy is key no matter how it is made. The first year I went to Thanksgiving at the in-laws I noticed there was no gravy going on the table! I found the flour, butter, drippings and giblets and got to work quickly. Ever since I am in charge of gravy.

 

[JonM]

I usually take the neck, the first two joints' worth of the wings and all the giblets (except the liver - no one in the family likes that organ meat flavor it provides) and put them in the crock pot on Wednesday night with onions, celery leaves, and concentrated chicken bouillon and let it simmer overnight. That becomes part of the gravy.

 

[cheezydemon3]

I usually take the neck, the first two joints' worth of the wings and all the giblets (except the liver - no one in the family likes that organ meat flavor it provides) and put them in the crock pot on Wednesday night with onions, celery leaves, and concentrated chicken bouillon and let it simmer overnight. That becomes part of the gravy.

That is fine! I am sure that would make good gravy too...........that said , concentrated chicken stock is just as easy to make!

 

[Melana]

What is this... Gravygate?

 

[cheezydemon3]

What is this... Gravygate?

Sorry my dear! Did I jack this thing? I think not.

Gravy will (as has been stated) make or break the meal.

The better the gravy, the better the turkey.

The better the gravy, the better the "stuffin"

The better the gravy, the better the mashed potatoes.

The better the gravy, the better the conversation.

The better the gravy,.....ahem.......THE BETTER THE EFFING THANKSGIVING.





lol.

 

[Melana]

Cheezy my darling... I was teasing you. Take it like a man.