I just don’t like sandwiches (particularly ones made of Turkey) or mayonnaise or white bread. So, absurd. And don’t call me simple after misusing the word “your” when you meant “you’re”.I did forget to include that we use pork sausage in it, so I’ll give you that. Hahaha regarding your “ ego move” comment.
And the sandwich is not absurd. Just because you never eaten something doesn’t make it absurd, it just means that your simple and unaware…
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How do you make Thanksgiving Stuffing?
- Thread starter lash
- Start date
Down here, we eat cornbread dressing and it's the star of Thanksgiving and Christmas. Stuffing doesn't compare.
We do cornbread dressing, not stuffing. Seasoned cornbread mixed with diced cooked celery, raw eggs, broth, and more chicken than you would think could fit.
Bake at 375 F in it's own pan until firm, but still moist. Turkey cooks separate for numerous reasons, most of which were detailed above.
But we usually have some variation of a turducken. Tomorrow's feature with be a turduquapigken casserole. Pork sausage, cooked rice, diced apple, celery, chunked up turkey, chicken, quail, and duck, with broth and parmesan cheese mixed in. Again, bake until firm but still moist.
Bake at 375 F in it's own pan until firm, but still moist. Turkey cooks separate for numerous reasons, most of which were detailed above.
But we usually have some variation of a turducken. Tomorrow's feature with be a turduquapigken casserole. Pork sausage, cooked rice, diced apple, celery, chunked up turkey, chicken, quail, and duck, with broth and parmesan cheese mixed in. Again, bake until firm but still moist.
My MIL likes to make oyster dressing and not warn anyone what it is
Oh, the wife has her deviled egg game down.
Use spicy brown mustard, Mayo, and some old bay seasoning.
So much better than the typical yellow mustard and paprika.
All that but the Old Bay sounds good. BUT, bear in mind, I grew up in the dirty old south where every seafood is drowned in Old Bay. I'd have to try one, but I'll eat anything once.
Subbing old bay for paprika is ok, just so long as there's no yellow mustard involved.
It’s that time of year again. When happy families gather with all their loved ones and maybe some not so loved ones, to celebrate the bounty life brings, or not.
So the most important question on everyone’s minds is making the stuffing for the turkey, right?
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It’s probably obvious to all that a good stuffing uses cubed toasted bread with spices, giblets and neck that have been steeped with celery, garlic and onion (the resulting broth used later in the preparation) then broken down to add to the mix. Celery, onion, garlic, poultry seasoning and other spices, all mixed with some additional chicken broth to the right consistency and stuffed into the cavities of the turkey while hot. Then also a large casserole pan of the same stuffing baked with it so that there’s enough.
Then, after Thanksgiving dinner, a later night huge sandwich with turkey, that same stuffing, cranberry sauce and mayonnaise on a heavy white bread for dessert.
I mean, is there another way?
I open the container that Bob Evans sold me
If y'all ever get down to South Texas, there's a restaurant in Kemah called T-Bone Tom's that has killer armadillo eggs. They're similar to what Sirh has posted except stuffed with smoked brisket.
Nothing like a creatively placed Locanico with two jumbo olives…..
I do have a 15 lb prime rib on the smoker right now.... I'll report back.
