On Fri, 21 Nov 2008 10:52:46 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Thu, 20 Nov 2008 09:30:10 -0600, Omelet >
>> wrote:
>>
>> >In article >,
>> > sf > wrote:
>> >
>> >> On Tue, 18 Nov 2008 22:35:46 -0700, Christine Dabney
>> >> > wrote:
>> >>
>> >> >You folks got suggestions on what else to show/teach her? I am trying
>> >> >to remember all the stuff I have learned over the years.....
>> >>
>> >>
>> >> I had an epiphany when OM said *not* stuffing the bird meant breast
>> >> meat stayed moist. That explains why my bird is cooks evenly when I
>> >> do it on the Weber. I HAVE to put some stuffing in the bird this year
>> >> (to soak up the yummy juices), but I won't fill the cavity. Most of
>> >> my dressing will be done in a casserole dish and everything will be
>> >> mixed together at the end.
>> >
>> >I use the drippings for the gravy. :-)
>> >
>> Drippings are drippings.... I'm talking about the liquid that gathers
>> in the cavity, which makes dressing so much yummier than any dressing
>> only seasoned with stock.
>
>You can always stir that into the cooked dressing afterwards...
>10 or 15 minutes rest will let it soak in.

I didn't see SF's post but I think that the quality of the stock would
make a difference. Louise is making the stuffing for her work party
and somehow the project got pushed off on my shoulders. Not liking
turkey I'm not very experienced with stuffing. So Saturday I went out
and got a bag of drumsticks and grilled them and then made stock from
the bones. I'm hoping that the good stock will make up for my lack
of experience making stuffing. They're having 30 people for the party
and I'll be big time embarrassed if it's not good. I told Louise next
time she volunteers make sure it's something I know how to make. <g>

Lou