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modom (palindrome guy)

On 18 Nov 2006 04:54:24 -0800, wrote:

>Planning to make some for Thanksgiving. What do you think is the best
>brand to use?

I like D's stuffing. But we call it dressing. And we don't stuff the
bird. We smoke the bird. She bakes the dressing in a big pan in the
oven. D makes her stuffing/dressing with lots of aromatic veggies --
celery, yellow onion, green onion, parsley. She uses corn bread and
biscuits and lots of stock and a couple of eggs. She seasons it with
thyme, sage, black pepper and cayenne.

I make the gravy. That's because of my roux.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook