On Wed 26 Oct 2005 06:51:13p, Ranee Mueller wrote in rec.food.cooking:

> In article >,
> OmManiPadmeOmelet > wrote:
>
>> Yep. :-)
>> And IMHO it makes the roasting time for the turkey a lot more
>> predictable. It's just TOO easy to overcook a bird to get all that
>> stuffing roasted. Perfect stuffing, dried out bird meat. :-(
>
> I agree.
>
>> I know it's traditional to stuff a bird, but is it _really_
>> necessary?????
>>
>> Not for me! Not anymore.
>
> Me neither. My mom made the best bread stuffing, not soggy like most
> people, it was still in distinct parts, so you could see the bread and
> the celery and parsley, etc. I still love it, but my husband is not a
> fan of bread stuffing. He ate my mom's to be polite, and when we were
> first married, I'd make a bread stuffing and a rice stuffing, Since I
> was the one eating most of it, it wasn't worth doing so much, and there
> is the issue of longer cooking time for the bird. We make a wild rice
> dressing that we cook outside of the bird and if my mom comes, she often
> makes her stuffing and cooks it separately, and that's how we handle it
> now. I actually prefer an unstuffed bird now.
>
> Regards,
> Ranee

Ranee, I would be very interested in your wild rice dressing if you care to
share.

TIA

--
Wayne Boatwright *¿*
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