Could some one post the instructions for using the is it, Reynolds cooking
bags?
I do my dressing similarly, using the broth from cooking the giblets. I do
not care for them, either throw them out after cooking, or give them to the
three furries, chihuahuas, and sautee my onions and celery. I like my
dressing with lots of poultry seasoning and sage, and bake my cornbread,
sugarless for down South the day before making the dressing. I add an egg, 2
if a large pan, and a can of cream of chicken soup; don't ask why, my
mother-in-law, who taught me how to make cornbread dressing did it that way;
happy Thanksgiving, friends!
Sandy
I never add meat or fruit or nuts, no raisins, a no no with southerners, or
that is how it was with my husband.
----- Original Message -----
From: "Colleen" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 22, 2009 8:53 AM
Subject: Re: [CnD] Stuffing/Dressing recipes?
I never stuff my turkey. I like to cook the stuffing in a separate
casserole so it gets nice and brown and crispy on top. We don't like
giblet
gravy, so I cook the giblets in well seasoned broth, (poultry seasoning,
sage, salt and pepper, rosemary and white wine or sherry. I use this
broth
for the stuffing. I brown onions and celery ;in butter and add this to
cornbread and day old bread, then the broth. When this has cooled
somewhat,
I add an egg as a binder. I cook my turkey in a browning bag. It works
very well.
Colleen
If you're lucky enough to be Irish,
You're lucky enough!
----- Original Message -----
From: "Dixie" <[email protected]>
To: "Cooking in the Dark" <[email protected]>
Sent: Sunday, November 22, 2009 8:41 AM
Subject: [CnD] Stuffing/Dressing recipes?
Each year I try and make a couple different stuffing/dressing versions to
accompany the traditional stuffing I put in the bird. My traditional
stuffing has sausage, onions, celery, and sage.
So, that being said, I am wondering what different versions of
stuffing/dressing you all make?
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