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Thread: Stuffing or Dressing.

  1. #41
    Boolit Master


    Walks's Avatar
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    I gave up on so called professional sports when the
    Los Angeles Rams left LA.

    But I still like my stuffing from the Turkey, nice & moist.
    And My Magnificent Wife, makes the Gravy right in the foil pan. With all the drippings.
    We cook a 15lb Bird on a WEBER Kettle Charcoal Grill.
    I bring in the Cooked Bird, pull it out of the pan. Pan goes directly to the stove top and My Wife starts on the Gravy.
    I pull all the stuffing out of the Bird, tent the Bird and put the stuffing into a covered serving dish. By the time the Gravy is ready, I've finished making the mashed potatoes 20 minutes have passed and I start carving.
    Ham is Carved and warming in the oven, with the brown & serve rolls.

    Eat Hard, Nap Hard
    I HATE auto-correct

    Happiness is a Warm GUN & more ammo to shoot in it.

    My Experience and My Opinion, are just that, Mine.

    SASS #375 Life

  2. #42
    Boolit Master


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    Quote Originally Posted by Char-Gar View Post
    Strong minded would be an apt term. I am a 6th generation Texas and all the men were ranchers, lawyers, judges or peace officers. They believed in speaking the truth and being right and fair with all people. That said, you didn't want to come at any of them head on. I am a very pale reflection of my ancestors, but I do have my moments.

    BTW...I am not a football fan, but I do drink beer. However my go to is Bourbon Whisky.
    You covered the bases quite nicely, all I can say. My family came in the late 1840's. Texans are very proud people because they have reasons to be. All I can say.
    One of my father's favorite statements: "If I say a chicken dips snuff, look under his wing for the snuffbox" How I was raised, who I am.

  3. #43
    Boolit Master


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    Now, to get back to the topic. I'm with MaryB. I stuff the turkey and the excess makes a bed around it. The dressing(outside) is soaked in broth and the top is crisp. It's hard to remove the turkey from the roasting pan when you have 6 hands trying to sneak some of the crust. However, the recipe comes from Oklahoma where my mother was from. It is my maternal grandmother's from Missouri. Lots of seasoning and a mixture of cornbread and dried bread. My whole family asks me to make a lot so there are plenty of left overs. As an addendum, some of the family don't like the stuffing because it was cooked inside the turkey??? However, make a pack for the freezer with a bed of stuffing, some giblet gravy over it and a few slices of meat on top, a few months later they rave about it. Oh, well.
    Last edited by gbrown; 11-21-2018 at 08:34 PM.
    One of my father's favorite statements: "If I say a chicken dips snuff, look under his wing for the snuffbox" How I was raised, who I am.

  4. #44
    Boolit Master

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    Well the best thing maybe is the follow on sandwiches.

    Soft bread with mayo, mix of dark and light turkey, a thin layer of that herbed stuffing, salt and pepper, maybe a slather of cranberry with the mayo if the mood strikes. Mmmmmmmmm

  5. #45
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    Right after I added stuffing, baked 3 more hours at 300 after this


  6. #46
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    Quote Originally Posted by bazoo View Post
    moms cornbread dressing, baked in the oven. Its amazing, next to the turkey and mashed taters, with gravy on all three.
    amen!!@!@

  7. #47
    Boolit Master


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    gbrown,

    How do you make giblet gravy without the pan drippings?
    I HATE auto-correct

    Happiness is a Warm GUN & more ammo to shoot in it.

    My Experience and My Opinion, are just that, Mine.

    SASS #375 Life

  8. #48
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    Notice no stuffing in one end of the pan? Lets me use a baster to get the juices out! I add them to the stock I make ahead for the gravy and to baste the turkey.

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