My post on what we''re doing for Thanksgiving had a great tip for this. Since my post was so far down, I'm repeating it here. It looks like a really good one!

http://www.americastestkitchen.com/r...hp?docid=26255

I know we will be trying it!!

On Tue, 13 Nov 2012 08:19:39 -0800 (PST), Nanzi >
wrote:

> My post on what we''re doing for Thanksgiving had a great tip for this. Since my post was so far down, I'm repeating it here. It looks like a really good one!
>
> http://www.americastestkitchen.com/r...hp?docid=26255
>
> I know we will be trying it!!

Can you give us a synopsis so we don't have to sign up?


--
Food is an important part of a balanced diet.

Nanzi wrote:
> My post on what we''re doing for Thanksgiving had a great tip for this. Since my post was so far down, I'm repeating it here. It looks like a really good one!
>
> http://www.americastestkitchen.com/r...hp?docid=26255
>
> I know we will be trying it!!


If you cook the bird in a covered roaster, you should have a bunch of
fatty juice in the bottom of the pan when it's done. Use that in the
stuffing instead of broth.

Bob

On Tue, 13 Nov 2012 13:28:11 -0600, zxcvbob >
wrote:

> Nanzi wrote:
> > My post on what we''re doing for Thanksgiving had a great tip for this. Since my post was so far down, I'm repeating it here. It looks like a really good one!
> >
> > http://www.americastestkitchen.com/r...hp?docid=26255
> >
> > I know we will be trying it!!
>
>
> If you cook the bird in a covered roaster, you should have a bunch of
> fatty juice in the bottom of the pan when it's done. Use that in the
> stuffing instead of broth.
>
I'd use that to make my gravy.


--
Food is an important part of a balanced diet.

On 11/13/2012 10:19 AM, Nanzi wrote:
> My post on what we''re doing for Thanksgiving had a great tip for this. Since my post was so far down, I'm repeating it here. It looks like a really good one!
>
> http://www.americastestkitchen.com/r...hp?docid=26255
>
> I know we will be trying it!!
>

I always roast extra turkey backs and necks beforehand to get more pan
drippings and stock for making gravy. I add some of the stock and
drippings to the stuffing, too, as well as some of the meat I pick off
the bones.

I find stuffing cooked in the bird to be much too moist and sticky for
my taste. I prefer to cook it separately. I also spoon part of it into
muffin pans to make stuffin' muffins. Something for me to nibble on
while cooking, cleaning, and generally getting ready for the main event.

Sqwertz wrote:
> It's similar to my idea of spatchcocking the bird and cooking it on
> top of the stuffing in a sheet pan. Same thing.
>
> -sw

Yeah, last year I cooked thighs on top of the stuffing, which
worked well. It just wasn't as scenic as a whole bird.

Sqwertz wrote:
> On Sun, 18 Nov 2012 09:25:30 -0500, Jean B. wrote:
>
>> Sqwertz wrote:
>>> It's similar to my idea of spatchcocking the bird and cooking it on
>>> top of the stuffing in a sheet pan. Same thing.
>> Yeah, last year I cooked thighs on top of the stuffing, which
>> worked well. It just wasn't as scenic as a whole bird.
>
> If you save your chicken fat and raw skins then rendering that and
> using it instead of butter will help your non-stuffed stuffing.
>
> -sw

That sounds too yummy.