Over the last couple of years as the elderly relative became less and
less active i scaled way back on the T'day dinner.

Her depression era frugality was such that she insisted on purchasing
the inexpensive turkeys available this time of year.

So i cut up a 10 - 15 pound turkey and i roasted it a la Julia
Child in pieces. Sitting the whole breast on a pile of cornbread &
sausage stuffing and after removing the thigh bones from the leg/thigh &
stuffing them with stuffing mix and roasting them along with the breast.

I made stock with all the trimmings, wings, back & etc. and even managed
to get the wish bone out in one piece.

The cut up bird took less time to cook than it would have whole but the
stuffed dark meat of the legs & thighs were particularly good. A basting
in butter and champagne didn't hurt the bird or me

The episode of Julia Child i saw this approach on she is telling us how
if you
learn a certain 'chain stitch' or even to suture like a surgeon you can
sew up the turkey thigh you have stuffed and then easily and quickly
remove the suture after cooking.

But she recommended just making a sleeve of aluminium foil to wrap around
the stuffed thigh part of the 'drumstick' for about 3/4 of its cooking
and then remove the foil so the thigh can brown.

I basted as usual, even after taking off the aluminium foil sleeve for
about the last 15 -20 minutes and the stuffing was fine. I was a little
concerned with the basting liquids seeping into the dressing but after
about 45 minutes of cooking the thigh was well sealed and the 'pile' of
dressing
not saturated with the basting fluids.
--
JL

Storrmmee wrote:

> that sounds excellent, Lee

Thanks, it was done for speed and convenience. I have since used the
same technique with capons of 6 - 7 pounds, stuffing the legs & thighs
of the smaller chicken is a bit more delicate work but the results are
worth it.

Im particularly fond of a traditional sage and onion bread stuffing made
with white wine for the chicken.
--
JL


> "M. JL Esq." > wrote in message
> ...
>
>>Over the last couple of years as the elderly relative became less and
>>less active i scaled way back on the T'day dinner.
>>
>>Her depression era frugality was such that she insisted on purchasing
>>the inexpensive turkeys available this time of year.
>>
>>So i cut up a 10 - 15 pound turkey and i roasted it a la Julia
>>Child in pieces. Sitting the whole breast on a pile of cornbread &
>>sausage stuffing and after removing the thigh bones from the leg/thigh &
>>stuffing them with stuffing mix and roasting them along with the breast.
>>
>>I made stock with all the trimmings, wings, back & etc. and even managed
>>to get the wish bone out in one piece.
>>
>>The cut up bird took less time to cook than it would have whole but the
>>stuffed dark meat of the legs & thighs were particularly good. A basting
>>in butter and champagne didn't hurt the bird or me
>>
>>The episode of Julia Child i saw this approach on she is telling us how if
>>you
>>learn a certain 'chain stitch' or even to suture like a surgeon you can
>>sew up the turkey thigh you have stuffed and then easily and quickly
>>remove the suture after cooking.
>>
>>But she recommended just making a sleeve of aluminium foil to wrap around
>>the stuffed thigh part of the 'drumstick' for about 3/4 of its cooking
>>and then remove the foil so the thigh can brown.
>>
>>I basted as usual, even after taking off the aluminium foil sleeve for
>>about the last 15 -20 minutes and the stuffing was fine. I was a little
>>concerned with the basting liquids seeping into the dressing but after
>>about 45 minutes of cooking the thigh was well sealed and the 'pile' of
>>dressing
>>not saturated with the basting fluids.
>>--
>>JL
>
>
>

i never met a bird dressing i didn't like, am more fond of cornbread, only
thing that is ever off putting in the way of dressing is if it is too wet,
moist fine wet not so much, Lee
"M. JL Esq." > wrote in message
...
> Storrmmee wrote:
>
>> that sounds excellent, Lee
>
> Thanks, it was done for speed and convenience. I have since used the same
> technique with capons of 6 - 7 pounds, stuffing the legs & thighs of the
> smaller chicken is a bit more delicate work but the results are worth it.
>
> Im particularly fond of a traditional sage and onion bread stuffing made
> with white wine for the chicken.
> --
> JL
>
>
>> "M. JL Esq." > wrote in message
>> ...
>>
>>>Over the last couple of years as the elderly relative became less and
>>>less active i scaled way back on the T'day dinner.
>>>
>>>Her depression era frugality was such that she insisted on purchasing
>>>the inexpensive turkeys available this time of year.
>>>
>>>So i cut up a 10 - 15 pound turkey and i roasted it a la Julia
>>>Child in pieces. Sitting the whole breast on a pile of cornbread &
>>>sausage stuffing and after removing the thigh bones from the leg/thigh &
>>>stuffing them with stuffing mix and roasting them along with the breast.
>>>
>>>I made stock with all the trimmings, wings, back & etc. and even managed
>>>to get the wish bone out in one piece.
>>>
>>>The cut up bird took less time to cook than it would have whole but the
>>>stuffed dark meat of the legs & thighs were particularly good. A basting
>>>in butter and champagne didn't hurt the bird or me
>>>
>>>The episode of Julia Child i saw this approach on she is telling us how
>>>if you
>>>learn a certain 'chain stitch' or even to suture like a surgeon you can
>>>sew up the turkey thigh you have stuffed and then easily and quickly
>>>remove the suture after cooking.
>>>
>>>But she recommended just making a sleeve of aluminium foil to wrap around
>>>the stuffed thigh part of the 'drumstick' for about 3/4 of its cooking
>>>and then remove the foil so the thigh can brown.
>>>
>>>I basted as usual, even after taking off the aluminium foil sleeve for
>>>about the last 15 -20 minutes and the stuffing was fine. I was a little
>>>concerned with the basting liquids seeping into the dressing but after
>>>about 45 minutes of cooking the thigh was well sealed and the 'pile' of
>>>dressing
>>>not saturated with the basting fluids.
>>>--
>>>JL
>>
>>