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Is it stuffing or dressing ? In or out of the bird ? Sausage and raisins in it for me either way! Brine or no brine ? I brine ... real lightly nowadays -cause if u overdo it t changes the texture! jelled cranberry or/and a homemade one with orange juice an real berries from the produce section ! both are good ! >but never a mix of turkey a cranberry on the same fork = yuk ! green bean casserole made off the durke onion can ! yams or sweet taters ...either for me > but it has to have golden roasted marshmallows on it! riced taters with smokes pavalone cheese and gravy from scratch...and I don't have any problems mixing the gravy 50/50 with a store bought McCormick pkg top it all with real butter and a "Rhodes" fresh baked bread loaf ... DROOL !!!!!!!! pie !!! oh my !!


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Can't stand the critter but it was a staple in my wife's house for the holiday's. I gag at the smell let alone the bite. She does that bit and I do "ours", Dungeness crab, ravioli and mixed lettuce in olive oil, red wine vinegar, salt and pepper.


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We use a dry brine (different than a rub) for a few days, truss it up and then cook it on the grill using the rotisserie attachment. It cooks faster than the oven and is incredibly moist and tender. Stuffing is outside the bird and usually has some combination of sausage, nuts and dried cranberries. The turkey is always really good, but I could make a meal out of the stuffing alone.

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When it comes to turkey there are all kind of tricks. But when it comes right down to it, it's all about the baste! grin



Mike


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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Is it stuffing or dressing? Same difference.

In or out of the bird? Stuffed in the bird with extra on the side.

Sausage and raisins in it for me either way! Sausage .. yes. Raisins ... no, although raisins and apples in stuffed ducks basted with orange sauce is good stuff.

Brine or no brine ? No brine. Just "traditional" oven roasted.

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Is it stuffing or dressing ? Stuffing. Traditional sage stuffing.

In or out of the bird ? In the bird, and stuffed in the neck area too, right under the flap of skin up there.

Bread, freshly ground sage, black pepper, celery salt, finely minced onion, butter, reduced turkey stock.

Brine or no brine ? No brine. I rub it with melted butter and sprinkle with pepper.

All very traditional like my Maternal Grandmother prepared her turkeys for the holidays.

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It'll be deep fried turkey where I'm going. Indoors there will be a pork roast cooking. Dirty rice. Green bean casserole with the crusty onions on top.

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Got a Trader Joe's brined turkey.

It'll be stuffed, rubbed with Treager dry chicken rub and cooked on our Treager wood pellet BBQ.

This will be DELICOUS! Can't WAIT!

Virgil B.


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Originally Posted by Miss Lynn
Is it stuffing or dressing ? Stuffing. Traditional sage stuffing.

In or out of the bird ? In the bird, and stuffed in the neck area too, right under the flap of skin up there.

Bread, freshly ground sage, black pepper, celery salt, finely minced onion, butter, reduced turkey stock.

Brine or no brine ? No brine. I rub it with melted butter and sprinkle with pepper.

All very traditional like my Maternal Grandmother prepared her turkeys for the holidays.


Winner winner turkey dinner!!

We do ours the same way.


That's ok, I'll ass shoot a dink.

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I seem to do it a little different every year. While I appreciate stuffing in the bird, it soaks up a tremendous amount of grease and stuffing is my favorite part.

I do a dry rub on the bird, slice some onions, carrots and celery for the roaster, add some wine to the pan and into the oven.

Stuffing, saute onions and celery in butter, toss with the bread crumbs and chicken broth, and toss in raisins, walnuts and apples. I've added sausage, and I'd also diced and fried the giblets and added them to the stuffing.

Frozen cranberries, sugar and water boiled (can't do the can thing)

Gravy from drippings

Mashed potatoes

Pumpkin pie

Fresh whipping cream.

If all I had was stuffing with gravy followed by pumpkin pie I'd be content.

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Originally Posted by Miss Lynn
Is it stuffing or dressing ? Stuffing. Traditional sage stuffing.

In or out of the bird ? In the bird, and stuffed in the neck area too, right under the flap of skin up there.

Bread, freshly ground sage, black pepper, celery salt, finely minced onion, butter, reduced turkey stock.

Brine or no brine ? No brine. I rub it with melted butter and sprinkle with pepper.

All very traditional like my Maternal Grandmother prepared her turkeys for the holidays.


That's real close to my mom's traditional holiday turkey.

First thing is boil the giblets then make toasted bread cubes in the oven. Half white bread, half wheat bread.

Diced onions and celery lightly sauteed in butter, chopped fresh parsley, S&P, poultry seasoning (or sage), some of the giblets, breakfast sausage (optional), turkey stock from boiling the giblets, and the toasted bread cubes.

Stuff the bird, rub with melted butter, poultry seasoning and S&P. S&P sprinkled on the inside of the bird too.

Preheat the oven to 450 degrees, put the turkey breast side down on a rack in roasting pan, stuff it in the oven, and after 15 minutes turn the oven down to 325. Once the bottom is browned turn the bird over and cover with foil. Baste it every so often with pan juices and about 40 minutes before it's done remove the foil to brown the breast side.


Perfect.

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So, this might be a bad time to bring up the oven bag?


These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Originally Posted by wabigoon
So, this might be a bad time to bring up the oven bag?


That's heresy.

You'd be better off buying a rotisserie chicken from Sam's Club that's been cooked on the ferris wheel of death.

grin

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The Reynold's oven bag works fantastic.


[Linked Image from i.imgur.com]



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Originally Posted by Miss Lynn
Is it stuffing or dressing ? Stuffing. Traditional sage stuffing.

In or out of the bird ? In the bird, and stuffed in the neck area too, right under the flap of skin up there.

Bread, freshly ground sage, black pepper, celery salt, finely minced onion, butter, reduced turkey stock.

Brine or no brine ? No brine. I rub it with melted butter and sprinkle with pepper.

All very traditional like my Maternal Grandmother prepared her turkeys for the holidays.

This is the way to do it, but you have to allow more time in the oven with all the stuffing. The Reynold's cooking bag helps with that, too.


[Linked Image from i.imgur.com]



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Originally Posted by atvalaska
Is it stuffing or dressing ? In or out of the bird ? Sausage and raisins in it for me either way! Brine or no brine ? I brine ... real lightly nowadays -cause if u overdo it t changes the texture! jelled cranberry or/and a homemade one with orange juice an real berries from the produce section ! both are good ! >but never a mix of turkey a cranberry on the same fork = yuk ! green bean casserole made off the durke onion can ! yams or sweet taters ...either for me > but it has to have golden roasted marshmallows on it! riced taters with smokes pavalone cheese and gravy from scratch...and I don't have any problems mixing the gravy 50/50 with a store bought McCormick pkg top it all with real butter and a "Rhodes" fresh baked bread loaf ... DROOL !!!!!!!! pie !!! oh my !!

you have a way with words


[Linked Image from i.imgur.com]



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Stuffing but not stuffed! So always OUT of the bird.

Brine if whole birds. If only breasts then I buy already honey brined.

Homemade cranberry relish with oranges and Grand Mariner. Not cooked.

NO Green bean casserole. Country style Green beans yes!

Sweet potatoes topped with one half marshmallows and the other brown sugar pecan mixture.

Regular ole hand mashed potatoes with lots of rich whole milk and Amish butter.

Mac and cheese

Creamed corn

Collards

Black eye peas

Squash cassarole

Mom made rolls!!!

Bourbon pecan pie....even found some pecan flavored bourbon for this year!!


Proud to be a true Sandlapper!!

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Stuffing, but never in the bird

Brine Only if I am the one making the turkey, but that has yet to happen, so I actually prefer HAM

Gotta have the special cranberry sauce in a can shaped jello mold

sweet potatoes, yams, squash it is an orange thing on the plate, but if it has marshmallows....HELL NO

I do make the smashed potatoes... spuds, sour cream, butter, garlic, salt, pepper, milk or cream, and for my own plate a bit of horseradish.

baked corn casserole, (cream of corn, regular canned corn and smashed up crackers, among other things.....I think but I have yet to make it on my own, although it is one of my favorites)

Green bean casserole, one of the few times a year I get to each cream of mushroom soup.

Gravy over everything, and then some more gravy

Some sort of fresh baked bun/dinner roll

pie but it has to be made on a graham cracker crust.





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Quote
Bourbon pecan pie

Just found a recipe for this. I'll bet it is good...


[Linked Image from i.imgur.com]



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No fans of the bird cooked in deep fat fryer in peanut oil?


These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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