Wayne Boatwright wrote:
> On Fri 02 Nov 2018 08:48:22a, jmcquown told us...
>
> > On 11/1/2018 5:12 PM, wrote:
> >> On Thursday, November 1, 2018 at 4:15:43 AM UTC-5, Ju-Ju
> >> blabbered:
> > > >
> >>> I mail ordered a meal one year. Was upset because it came with a
> >>> whole turkey and it was only supposed to be the breast. The meat
> >>> was cooked but it needed a reheat in the oven. I had no pan
> >>> large enough. Bought a foil roasting pan that turned out to be
> >>> too flimsy.
> > > >
> >> Most normal-brained people know those foil roasting pans are
> >> flimsy, especially with a turkey adding to the weight.
> >> Normal-brained people know to put a cookie sheet (aka rolled edge
> >> pan) under the foil pan to give it some stability.
> > > >
> > No kidding! Common sense would tell you... oh, wait.
> >
> >>> To make matters worse, I
> >>> pierced the pan with a knife when trying to slice it. I had a
> >>> juicy mess in the oven, all over the top of the stove, the
> >>> floor.
> > > >
> >> Ding-ding-ding!!! They have these great kitchen equipment items
> >> known as carving/cutting boards. They prevent idiots from
> >> piercing a thin foil roasting pan with a knife. Just an fyi.
> >
> > Who actually slices a turkey (or a roast, for that matter) IN THE
> > PAN? It needs to rest for a bit before carving. On a cutting
> > board. Usually tented with foil. But hey, we know she doesn't
> > like touching meat. And this was pre-cooked turkey, just a
> > reheat, so I doubt there would have been much in the way of
> > drippings for making gravy.
> >
> > (snippage)
> >
> >>> This year I'm going to do what I've done in years past. Get some
> >>> cheap boxed stuffing, then make it up with additional onion,
> >>> carrot and celery to lessen the carbs. I'll get some good
> >>> quality sliced turkey breast with no nitrates. Then roll the
> >>> stuffing up in the slices of meat, smother in gravy and bake.
> >>> I can even assemble this the night before. I can then buy or
> >>> make whatever sides I choose.
> > > >
> >> I beat nobody is knocking on your door wanting in to consume that
> >> mess.
> > > >
> > What's not to like? Cheap boxed stuffing with the addition of
> > onion, carrot and celery is something to look forward to! Turkey
> > rollups. Yeah, can't wait. 
>
> Boxed stuffing (the cornbread version) is something I have used on
> occasion, although I really prefer baking my cornbread and biscuits
> to make my dressing. Also true for using Peperidge Farm packaged
> bread cubes or cornbread cubes. If I'm using boxed stuffing I always
> add diced onion and sliced celery. If I have them I also toss in
> some dried cranberries and toasted pecans.
We like the pepperidge herb dressing. Since we don't make stuffing
more than 3-4 times a year, this works for us. We doctor it up a bit
with mushrooms and such.
> I would be surprised if joannotjoann uses jarred or canned gray, or a
> powdered gravy mix.
Shockers for you but we do that (jarred). Gravy making is something I
can do a bit, but mine isn't better. You don't build much on a skill
set, if you only do it 2-3 times a year. The rest of the time is a
packet sort of brown with curry (not something started with drippings
and flour etc.)