On Tue, 22 Nov 2016 11:03:13 -0500, Nancy Young
> wrote:

>On 11/22/2016 10:51 AM, Gary wrote:
>> Dave Smith wrote:
>>>
>>> On 2016-11-22 7:08 AM, Cindy Hamilton wrote:
>>>
>>>> Fair enough. Growing up, we had "inside dressing" and "outside dressing"
>>>> because:
>>>>
>>>> 1. With just the stuffing inside the turkey, it wouldn't have been enough
>>>> 2. Some people liked "inside", others preferred "outside".
>>>>
>>>> With just the two of us, we have only "inside" dressing. The juices
>>>> from the slowly cooking turkey end up in the dressing anyway. Whatever
>>>> comes out in the pan is used for gravy.
>>>>
>>> My mother always made lots of dressing for the same reason and the same
>>> way. We often had 20 or more people for Christmas dinner and you could
>>> not stuff enough for 20 into one bird, so the rest was done in a bowl in
>>> the oven beside the bird.
>>
>> I've learned how to make 'almost as good' stuffing in a casserole dish.
>> Just use very strong chicken or turkey broth. I'll be doing that this
>> thanksgiving.
>
>I've seen chefs roast a turkey leg or wing on top of the outside
>dressing.

That's a good idea! When I make "outside" dressing, I generally douse
it liberally with drippings from the pan the bird is roasting in.

Doris