Jean B. wrote:
> bulka wrote:
>> Probably the worst meal I've ever prepared.
>>
>> The first clue - I've never made a bad pie. This morning I managed to
>> charcoal the top crust.
>>
>> At least the turkey was pretty good - moist flesh, crispy skin.
>> Intentionally slightly undercooked, since most of it is planned for re-
>> use anyway. Still managed to make a disaster of the carving.
>>
>> Cranberrys were good - Mama Stamberg's and the Garlic Cranberry
>> Chutney from the same website.
>>
>> Everything else, though, was over-spiced and over-cooked. Dishes I've
>> done right many times. My "How hard could it be?" recipe-less attempt
>> at stuffing/dressing was inedible. But at least there was a lot of
>> it.
>>
>> We'll see what damage I can to to a simple carcass stock tomorrow.
>>
>> I'm just thankful that we weren't having company. Thankful that I
>> didn't break anything, start a fire, spill grease all over the floor,
>> cut off a finger. Could have been worse.
>>
>> Some days, I shoulda stood in bed.
>>
>> bulka
>>
> Mmmm. Very good that you didn't have company. I am curious about the
> stuffing. What did you do? I have winged it before, and while the
> attempts weren't great, they were edible.
>
> As someone said to another person on another venue... This Thanksgiving
> will be memorable. You will probably look back on it and laugh. It
> just isn't very funny when it is happening.
>

Jean - I always "wing it" for the recipes. My latest stuffing was this:

1 lb of sage pork stuffing Fried and broken up
3 stalks of celery chopped
1 large yellow onion chopped small
8 Oz button mushrooms sliced
24 Oz of applesauce (I like cherry flavored)
poultry seasoning (sage, thyme, rosemary, marjoram, pepper, etc.)
1 handfull of dried cranberries
1.5 loaves of a good bread. I normally use a buttermilk or sourdough bread.

Cook the sausage on the stove top, breaking up as it cooks.
Tear up the bread into 1 inch pieces
Toss the spices on the bread and mix, and add the cranberries, than add
the applesauce and mix more.
Sautée the celery, onions, and mushrooms in the sausage grease

Add the sausage and the sauteed items to the seasoned bread, and mix.

Stuff the 20lb turkey, front and back. than cook the rest of the
stuffing (dressing), in a 2QT oven dish for 40 minutes at 350F.

Can you tell why I don't keep recipes? :-)


Bob