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blake murphy

On Fri, 26 Oct 2007 23:04:15 +0000 (UTC),
(Steve Pope) wrote:

>Christine Dabney > wrote:
>
>>On Fri, 26 Oct 2007 18:45:49 -0400, "cybercat" >
>
>>>Christine--it is the bird juice you are missing outside the bird! Try
>>>a bit of your homemade stock. You don't need a lot. I definitely
>>>can't see eggs in stuffing. Cover the casserole, and it will be moist
>>>and great.
>
>>This is what I have tried before.. what others suggested. It is either
>>pasty, gummy, or too dry...or the top gets hard, and the inside stays
>>TOO soggy, or a whole range of things. I usually use turkey broth,
>>that I have made before the big day.
>
>What are you baking it in? Something reasonable like a
>Le Cruset is necessary. Also the temperature within a roasting
>turkey cavity is seldom going to be over 200 F, so that should be
>your guide for oven temperature for baking stuffing.
>
>I normally bake stuffing for about an hour, swap it out of
>oven for the turkey, and keep the stuffing barely warm on
>a burner until the turkey is ready. Obviously, having two
>ovens would be ideal, but I don't.
>
>Steve

this sounds very logical, steve, so there must be something wrong with
it, but damn if i can see what it is. but it sounds like you get good
results.

your pal,
blake