Too much dressing/stuffing

sf said:

On Fri, 23 Nov 2007 16:42:57 -0800 (PST), "Bobo Bonobo(R)"

Quoted message said:

Karen said:

On Nov 23, 10:35 am, tert in seattle <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> use a lot of butter-

Quoted message said:

Quoted message said:

You know, sometimes this butter thing gets over done. Butter is great
and all that but if you're not used to a lot of butter, it can get too
much too fast. Butter in the potatoes, a little in the gravy, and here
there and everywhere, just adds up to too much butter. I like butter
as well as the next guy, but I didn't want six people who normally eat
very low-fat meals, getting stomach aches because of my dinner.

Quoted message said:

HERETIC! BLASPHEMER! You must have a demon.

They don't really get stomach aches.... let's just say their digestive
system is well greased. You get the picture.

"Greased." eh? This thread isn't going in the direction of buggery I
hope.

--Bryan

Quoted message said:

tert in seattle said:

use a lot of butter-

You know, sometimes this butter thing gets over done. Butter is great
and all that but if you're not used to a lot of butter, it can get too
much too fast. Butter in the potatoes, a little in the gravy, and here
there and everywhere, just adds up to too much butter. I like butter
as well as the next guy, but I didn't want six people who normally eat
very low-fat meals, getting stomach aches because of my dinner.

butter hater

Bobo Bonobo(R) said:

sf said:

They don't really get stomach aches.... let's just say their digestive
system is well greased. You get the picture.

"Greased." eh? This thread isn't going in the direction of buggery I
hope.

Buggery? It's reality. Think of natural elimination (only faster...
and looser).

--
See return address to reply by email
remove the smiley face first

On Fri, 23 Nov 2007 13:33:40 -0500, "Janet" <[email hidden]>

Quoted message said:

"Karen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The procedure of stuffing or dressing a turkey, there's always extra
filling leftover that won't fit in the turkey. I guess that is one
good reason to get a big turkey, is so one has a large cavity to fill
with lots of delicious dressing.

But, my turkey was only 10 lbs. and had a small little area to hold
dressing.

I thought I had prepared a small amount of dressing to fit but I had
tons leftover. So, with the extra, I put it all in a casserole dish,
placed the turkey neck and a little turkey skin on top, and baked it
for about a half an hour. To serve, I thought to mix the dressing from
the casserole with the dressing from the cavity of the turkey, but
then decided against it because they were both so different.

Any tricks for making dressing in a casserole to come out nicely?

Karen

A friend made a great wild rice dressing this Thanksgiving, which was not
cooked in the bird so that it could be vegetarian. It came from a 2003 issue
of Gourmet, and was delicious.

IMHO, the problem with bread stuffings cooked outside the bird is that they
usually seem to dry out or get too crispy around the edges or are generally
bland or just not quite right in some indefinable way. So I've thought that
perphaps it would work better to bake them in a bain marie. Basting them
with some of the cooking juices helps also.

i like the dried out crispy part of the stuffing sticking out of the
turkey. it's the best part of the whole rigmarole.

your pal,
blake

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri, 23 Nov 2007 13:33:40 -0500, "Janet" <[email hidden]>

Quoted message said:

"Karen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The procedure of stuffing or dressing a turkey, there's always extra
filling leftover that won't fit in the turkey. I guess that is one
good reason to get a big turkey, is so one has a large cavity to fill
with lots of delicious dressing.

But, my turkey was only 10 lbs. and had a small little area to hold
dressing.

I thought I had prepared a small amount of dressing to fit but I had
tons leftover. So, with the extra, I put it all in a casserole dish,
placed the turkey neck and a little turkey skin on top, and baked it
for about a half an hour. To serve, I thought to mix the dressing from
the casserole with the dressing from the cavity of the turkey, but
then decided against it because they were both so different.

Any tricks for making dressing in a casserole to come out nicely?

Karen

A friend made a great wild rice dressing this Thanksgiving, which was not
cooked in the bird so that it could be vegetarian. It came from a 2003
issue
of Gourmet, and was delicious.

IMHO, the problem with bread stuffings cooked outside the bird is that
they
usually seem to dry out or get too crispy around the edges or are
generally
bland or just not quite right in some indefinable way. So I've thought
that
perphaps it would work better to bake them in a bain marie. Basting them
with some of the cooking juices helps also.

i like the dried out crispy part of the stuffing sticking out of the
turkey. it's the best part of the whole rigmarole.

your pal,
blake

I love that part too! But somehow when it results from baking in a loaf pan,
it doesn't have the same character.

On Sat, 24 Nov 2007 21:18:04 -0500, "Janet" <[email hidden]>

Quoted message said:

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri, 23 Nov 2007 13:33:40 -0500, "Janet" <[email hidden]>

Quoted message said:

Quoted message said:

i like the dried out crispy part of the stuffing sticking out of the
turkey. it's the best part of the whole rigmarole.

your pal,
blake

I love that part too! But somehow when it results from baking in a loaf pan,
it doesn't have the same character.

I cook stuffing in the turkey, but if I have extra, I bake it and
douse it with some pan drippings as the turkey bastes.

Of course, that isn't too vegetarian, but it does give the pan baked
stuffing a bit more flavor.

Boron

Janet said:

"blake murphy" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

On Fri, 23 Nov 2007 13:33:40 -0500, "Janet" <[email hidden]>

Quoted message said:

Quoted message said:

Quoted message said:

IMHO, the problem with bread stuffings cooked outside the bird
is that they usually seem to dry out or get too crispy around
the edges or are generally bland or just not quite right in
some indefinable way. So I've thought that perphaps it would
work better to bake them in a bain marie. Basting them with
some of the cooking juices helps also.

Quoted message said:

Quoted message said:

i like the dried out crispy part of the stuffing sticking out of the
turkey. it's the best part of the whole rigmarole.

Quoted message said:

I love that part too! But somehow when it results from baking in a
loaf pan, it doesn't have the same character.

I use a dutch oven (Le Cruset is ideal) rather than a loaf pan.

This Thanksgiving, I had no such item available and used a large
stainless-steel pot with a lid. No problem. Probably more difficult
to clean later on though.

I think if the stuffing includes sausage, or oysters, or both,
most folks will never miss the turkey flavor that might have come from
having it inside the bird.

Steve

In article
<[email hidden]>,

Karen said:

Any tricks for making dressing in a casserole to come out nicely?

Different strokes for different folks. I won't eat the stuff out of the
turkey. The other stuff I will eat.

Lots of butter and fairly fresh bread.

Dan Abel said:

Karen <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Any tricks for making dressing in a casserole to come out nicely?

Quoted message said:

Different strokes for different folks. I won't eat the stuff out of the
turkey.

I potentially would eat it if I trusted the cook's antibacterial
technique.

Quoted message said:

The other stuff I will eat.

Quoted message said:

Lots of butter and fairly fresh bread.

I was pleased, this Wednesday, that guests who I know put gobs
of butter into/onto everything still thought my stuffing was
good ... and it only had olive oil in it for the fat element.

I agree fresh (not stale or otherwise unappetizing) bread is
essential.

Steve

In article <[email hidden]>,

(Steve Pope) said:

Dan Abel said:

Karen <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Any tricks for making dressing in a casserole to come out nicely?

Quoted message said:

Different strokes for different folks. I won't eat the stuff out of the
turkey.

I potentially would eat it if I trusted the cook's antibacterial
technique.

Quoted message said:

The other stuff I will eat.

Quoted message said:

Lots of butter and fairly fresh bread.

I was pleased, this Wednesday, that guests who I know put gobs
of butter into/onto everything still thought my stuffing was
good ... and it only had olive oil in it for the fat element.

I would prefer olive oil. I am outvoted.

Karen said:

The procedure of stuffing or dressing a turkey, there's always extra
filling leftover that won't fit in the turkey. I guess that is one
good reason to get a big turkey, is so one has a large cavity to fill
with lots of delicious dressing.

But, my turkey was only 10 lbs. and had a small little area to hold
dressing.

I thought I had prepared a small amount of dressing to fit but I had
tons leftover. So, with the extra, I put it all in a casserole dish,
placed the turkey neck and a little turkey skin on top, and baked it
for about a half an hour. To serve, I thought to mix the dressing from
the casserole with the dressing from the cavity of the turkey, but
then decided against it because they were both so different.

Any tricks for making dressing in a casserole to come out nicely?

Karen

I just butter the dish and put the lid on and bake it.
I add a little extra broth to make it moister as it tends
to be dry compared to the stuff in the turkey.

I always get a 20-lb. turkey. This year it was a 22-lb.
bird. And I still had 2 large casseroles filled with the
extra stuffing!!!! I used 3 loaves of bread for the stuffing.
I like lots of stuffing. Obviously.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]