Well due to the scattering of family and friends all over on Thanksgiving,
we decided to have the big bird dinner yesterday instead so that we could
enjoy it with said family and friends. All in all, it was a delightful day
and a wonderful meal! I have to say, I do wish I'd have gotten one more
breast so there would have been more leftovers! All told, including kids and
myself, there were 15 people. Here's what was on the menu:
Spinach onion dip in a bread bowl
Pate with green onions and olives
Assorted crudités and dip
Assorted crackers and cheeses
Assorted olives

Roast Turkey with sage butter
Sage Dressing
Rich Turkey gravy
Smashed Taters
Trader Joe's Cranberry sauce (a favorite of ours!)
Asparagus with rosemary and pine nuts
Cream & Sugar sweet corn (from my Aunt Margaret)
Assorted sparkling juices: Cranberry, French Berry Lemonade, Sicilian
Orange, Blood Orange, Wildberry, and Raspberry.
Hot Cinnamon Sunset tea

Pies: Pumpkin, Chocolate Cream, Lattice-Top Cherry, and Black Bottom Coconut
Cream. Also, there was a dessert my friend brought that had a pecan based
crust, a cream cheese layer, a vanilla custard layer and a chocolate custard
layer, topped with whipped cream and shaved chocolate. Her family calls it
custard pie.

Coffee: Blue Mountain, Peppermint, and Chocolate Velvet
Peppermint Cocoa

I have a small-ish 50 yr old Thermador oven, so there was no way to do both
a Turkey (16.5lb) and the additional breast so I borrowed my mom's roaster.
I made my grandma's sage butter and slipped it under the skin, then all over
the surface of the skin too. I roasted the whole bird unstuffed and put the
dressing and the breast in the roaster. Wow, it was moist! And I daresay it
was the best dressing I ever made.
I found a blood orange avocado oil that I sautéed the asparagus in along
with rosemary and pine nuts.
The day before, I baked the pies (well just the crust for the chocolate and
coconut cream) and made stock from roasted turkey wings & necks (along with
onions, celery, shallots, a couple carrots, and peppercorns, made the
toasted coconut ganache for the black bottom part of the coconut cream pie,
and made the pate. Wednesday night my mom and I made dough for wheat
rolls,white rolls, cloverleaf rolls, and crescent rolls, so I baked those
the day before too. That freed up the oven yesterday and all I had to do was
make the dressing, prepare the bird and breast, and make the sides, which
meant I was able to spend more time with my guests...which was really nice.

I hope, however you spent the last couple days, you enjoyed life.

kimberly

"Nexis" > wrote in news:_q8qd.99567$SW3.42330@fed1read01:

> Well due to the scattering of family and friends all over on
> Thanksgiving, we decided to have the big bird dinner yesterday instead
> so that we could enjoy it with said family and friends. All in all, it
> was a delightful day and a wonderful meal! I have to say, I do wish I'd
> have gotten one more breast so there would have been more leftovers! All
> told, including kids and myself, there were 15 people. Here's what was
> on the menu: Spinach onion dip in a bread bowl
> Pate with green onions and olives
> Assorted crudités and dip
> Assorted crackers and cheeses
> Assorted olives
>
> Roast Turkey with sage butter
> Sage Dressing
> Rich Turkey gravy
> Smashed Taters
> Trader Joe's Cranberry sauce (a favorite of ours!)
> Asparagus with rosemary and pine nuts
> Cream & Sugar sweet corn (from my Aunt Margaret)
> Assorted sparkling juices: Cranberry, French Berry Lemonade, Sicilian
> Orange, Blood Orange, Wildberry, and Raspberry.
> Hot Cinnamon Sunset tea
>
> Pies: Pumpkin, Chocolate Cream, Lattice-Top Cherry, and Black Bottom
> Coconut Cream. Also, there was a dessert my friend brought that had a
> pecan based crust, a cream cheese layer, a vanilla custard layer and a
> chocolate custard layer, topped with whipped cream and shaved chocolate.
> Her family calls it custard pie.
>
> Coffee: Blue Mountain, Peppermint, and Chocolate Velvet
> Peppermint Cocoa
>
> I have a small-ish 50 yr old Thermador oven, so there was no way to do
> both a Turkey (16.5lb) and the additional breast so I borrowed my mom's
> roaster. I made my grandma's sage butter and slipped it under the skin,
> then all over the surface of the skin too. I roasted the whole bird
> unstuffed and put the dressing and the breast in the roaster. Wow, it
> was moist! And I daresay it was the best dressing I ever made.
> I found a blood orange avocado oil that I sautéed the asparagus in along
> with rosemary and pine nuts.
> The day before, I baked the pies (well just the crust for the chocolate
> and coconut cream) and made stock from roasted turkey wings & necks
> (along with onions, celery, shallots, a couple carrots, and peppercorns,
> made the toasted coconut ganache for the black bottom part of the
> coconut cream pie, and made the pate. Wednesday night my mom and I made
> dough for wheat rolls,white rolls, cloverleaf rolls, and crescent rolls,
> so I baked those the day before too. That freed up the oven yesterday
> and all I had to do was make the dressing, prepare the bird and breast,
> and make the sides, which meant I was able to spend more time with my
> guests...which was really nice.
>
> I hope, however you spent the last couple days, you enjoyed life.
>
> kimberly

Sounds like you had a lovely day and a very lovely meal!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Sat, 27 Nov 2004 15:52:26 -0800, "Nexis" > wrote:

>Well due to the scattering of family and friends all over on Thanksgiving,
>we decided to have the big bird dinner yesterday instead so that we could
>enjoy it with said family and friends. All in all, it was a delightful day
>and a wonderful meal! I have to say, I do wish I'd have gotten one more
>breast so there would have been more leftovers! All told, including kids and
>myself, there were 15 people. Here's what was on the menu:
>Spinach onion dip in a bread bowl
>Pate with green onions and olives
>Assorted crudités and dip
>Assorted crackers and cheeses
>Assorted olives
>
>Roast Turkey with sage butter
>Sage Dressing
>Rich Turkey gravy
>Smashed Taters
>Trader Joe's Cranberry sauce (a favorite of ours!)
>Asparagus with rosemary and pine nuts
>Cream & Sugar sweet corn (from my Aunt Margaret)
>Assorted sparkling juices: Cranberry, French Berry Lemonade, Sicilian
>Orange, Blood Orange, Wildberry, and Raspberry.
>Hot Cinnamon Sunset tea
>
>Pies: Pumpkin, Chocolate Cream, Lattice-Top Cherry, and Black Bottom Coconut
>Cream. Also, there was a dessert my friend brought that had a pecan based
>crust, a cream cheese layer, a vanilla custard layer and a chocolate custard
>layer, topped with whipped cream and shaved chocolate. Her family calls it
>custard pie.
>
>Coffee: Blue Mountain, Peppermint, and Chocolate Velvet
>Peppermint Cocoa
>
>I have a small-ish 50 yr old Thermador oven, so there was no way to do both
>a Turkey (16.5lb) and the additional breast so I borrowed my mom's roaster.
>I made my grandma's sage butter and slipped it under the skin, then all over
>the surface of the skin too. I roasted the whole bird unstuffed and put the
>dressing and the breast in the roaster. Wow, it was moist! And I daresay it
>was the best dressing I ever made.
>I found a blood orange avocado oil that I sautéed the asparagus in along
>with rosemary and pine nuts.
>The day before, I baked the pies (well just the crust for the chocolate and
>coconut cream) and made stock from roasted turkey wings & necks (along with
>onions, celery, shallots, a couple carrots, and peppercorns, made the
>toasted coconut ganache for the black bottom part of the coconut cream pie,
>and made the pate. Wednesday night my mom and I made dough for wheat
>rolls,white rolls, cloverleaf rolls, and crescent rolls, so I baked those
>the day before too. That freed up the oven yesterday and all I had to do was
>make the dressing, prepare the bird and breast, and make the sides, which
>meant I was able to spend more time with my guests...which was really nice.
>
>I hope, however you spent the last couple days, you enjoyed life.
>
>kimberly
>
Hey, why not come over to our house next year? Bring some of that
blood orange avacado oil.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sat, 27 Nov 2004 15:52:26 -0800, "Nexis" > wrote:

>Well due to the scattering of family and friends all over on Thanksgiving,
>we decided to have the big bird dinner yesterday instead so that we could
>enjoy it with said family and friends. All in all, it was a delightful day
>and a wonderful meal! I have to say, I do wish I'd have gotten one more
>breast so there would have been more leftovers! All told, including kids and
>myself, there were 15 people. Here's what was on the menu:
>Spinach onion dip in a bread bowl
>Pate with green onions and olives
>Assorted crudités and dip
>Assorted crackers and cheeses
>Assorted olives
>
>Roast Turkey with sage butter
>Sage Dressing
>Rich Turkey gravy
>Smashed Taters
>Trader Joe's Cranberry sauce (a favorite of ours!)
>Asparagus with rosemary and pine nuts
>Cream & Sugar sweet corn (from my Aunt Margaret)
>Assorted sparkling juices: Cranberry, French Berry Lemonade, Sicilian
>Orange, Blood Orange, Wildberry, and Raspberry.
>Hot Cinnamon Sunset tea
>
>Pies: Pumpkin, Chocolate Cream, Lattice-Top Cherry, and Black Bottom Coconut
>Cream. Also, there was a dessert my friend brought that had a pecan based
>crust, a cream cheese layer, a vanilla custard layer and a chocolate custard
>layer, topped with whipped cream and shaved chocolate. Her family calls it
>custard pie.
>
>Coffee: Blue Mountain, Peppermint, and Chocolate Velvet
>Peppermint Cocoa
>
>I have a small-ish 50 yr old Thermador oven, so there was no way to do both
>a Turkey (16.5lb) and the additional breast so I borrowed my mom's roaster.
>I made my grandma's sage butter and slipped it under the skin, then all over
>the surface of the skin too. I roasted the whole bird unstuffed and put the
>dressing and the breast in the roaster. Wow, it was moist! And I daresay it
>was the best dressing I ever made.
>I found a blood orange avocado oil that I sautéed the asparagus in along
>with rosemary and pine nuts.
>The day before, I baked the pies (well just the crust for the chocolate and
>coconut cream) and made stock from roasted turkey wings & necks (along with
>onions, celery, shallots, a couple carrots, and peppercorns, made the
>toasted coconut ganache for the black bottom part of the coconut cream pie,
>and made the pate. Wednesday night my mom and I made dough for wheat
>rolls,white rolls, cloverleaf rolls, and crescent rolls, so I baked those
>the day before too. That freed up the oven yesterday and all I had to do was
>make the dressing, prepare the bird and breast, and make the sides, which
>meant I was able to spend more time with my guests...which was really nice.
>
>I hope, however you spent the last couple days, you enjoyed life.
>
>kimberly
>
Hey, why not come over to our house next year? Bring some of that
blood orange avacado oil.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sat, 27 Nov 2004 15:52:26 -0800, in rec.food.cooking, Nexis wrote:

>Well due to the scattering of family and friends all over on Thanksgiving,
>we decided to have the big bird dinner yesterday instead so that we could
>enjoy it with said family and friends. All in all, it was a delightful day
>and a wonderful meal! I have to say, I do wish I'd have gotten one more
>breast so there would have been more leftovers! All told, including kids and
>myself, there were 15 people. Here's what was on the menu:
>Spinach onion dip in a bread bowl
>Pate with green onions and olives
>Assorted crudités and dip
>Assorted crackers and cheeses
>Assorted olives
>
>Roast Turkey with sage butter
>Sage Dressing

This all sounds great. Our Thanksgiving meal, at friends, was 2 days late.
Question -- you refer to dressing, as did my Birmingham Alabama friend.
Why do some people say dressing and others stuffing? I'm from Miami and
we said stuffing. Is it geographical?

Thanks.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

Doug Weller > wrote in
:

> This all sounds great. Our Thanksgiving meal, at friends, was 2 days
> late. Question -- you refer to dressing, as did my Birmingham Alabama
> friend. Why do some people say dressing and others stuffing? I'm from
> Miami and we said stuffing. Is it geographical?
>
> Thanks.
>
> Doug

Partly, it's a southern thing, but "dressing" is usually baked in a dish
outside the bird.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Tue, 30 Nov 2004 06:44:15 +0000, Doug Weller
> wrote:
>
> This all sounds great. Our Thanksgiving meal, at friends, was 2 days late.
> Question -- you refer to dressing, as did my Birmingham Alabama friend.
> Why do some people say dressing and others stuffing? I'm from Miami and
> we said stuffing. Is it geographical?
>
I was brought up calling it "suffing", but as an adult I
heard it more often as dressing... so as far as I can tell
the terms are interchangable.

sf
Practice safe eating - always use condiments

On Tue, 30 Nov 2004 06:44:15 +0000, Doug Weller
> wrote:
>
> This all sounds great. Our Thanksgiving meal, at friends, was 2 days late.
> Question -- you refer to dressing, as did my Birmingham Alabama friend.
> Why do some people say dressing and others stuffing? I'm from Miami and
> we said stuffing. Is it geographical?
>
I was brought up calling it "suffing", but as an adult I
heard it more often as dressing... so as far as I can tell
the terms are interchangable.

sf
Practice safe eating - always use condiments

On Wed, 01 Dec 2004 04:50:08 GMT, sf > wrote:

>On Tue, 30 Nov 2004 06:44:15 +0000, Doug Weller
> wrote:
>>
>> This all sounds great. Our Thanksgiving meal, at friends, was 2 days late.
>> Question -- you refer to dressing, as did my Birmingham Alabama friend.
>> Why do some people say dressing and others stuffing? I'm from Miami and
>> we said stuffing. Is it geographical?
>>
>I was brought up calling it "stuffing", but as an adult I
>heard it more often as dressing... so as far as I can tell
>the terms are interchangable.

The mixture itself is interchangeable, but when it's used to stuff the
bird, it's stuffing. If it's baked in a casserole, it's dressing.

I think a lot of today's confusion is caused by the company (Stove Top)
that calls dressing, "stuffing." Which it's NOT! (Sorry, that was me,
channeling my mom)

Carol, the happy medium
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Wed, 01 Dec 2004 04:50:08 GMT, sf > wrote:

>On Tue, 30 Nov 2004 06:44:15 +0000, Doug Weller
> wrote:
>>
>> This all sounds great. Our Thanksgiving meal, at friends, was 2 days late.
>> Question -- you refer to dressing, as did my Birmingham Alabama friend.
>> Why do some people say dressing and others stuffing? I'm from Miami and
>> we said stuffing. Is it geographical?
>>
>I was brought up calling it "stuffing", but as an adult I
>heard it more often as dressing... so as far as I can tell
>the terms are interchangable.

The mixture itself is interchangeable, but when it's used to stuff the
bird, it's stuffing. If it's baked in a casserole, it's dressing.

I think a lot of today's confusion is caused by the company (Stove Top)
that calls dressing, "stuffing." Which it's NOT! (Sorry, that was me,
channeling my mom)

Carol, the happy medium
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Wed, 01 Dec 2004 01:21:37 -0600, Damsel in dis Dress
> wrote:

> The mixture itself is interchangeable, but when it's used to stuff the
> bird, it's stuffing. If it's baked in a casserole, it's dressing.
>
> I think a lot of today's confusion is caused by the company (Stove Top)
> that calls dressing, "stuffing." Which it's NOT! (Sorry, that was me,
> channeling my mom)

Okay, I guess my problem is that when I was a kid no one I
knew ever baked extra stuffing and called it dressing... in
fact there was NO extra stuffing.

As a grown up, I know people who bake extra stuffing -
outside the bird - which they call stuffing or dressing...
but there is no obvious differentiation between them. Hence
my confusion.



sf
Practice safe eating - always use condiments

sf > wrote in news:srktq0hhe5o4shu24vlge8mncb3k0aafvt@
4ax.com:

> On Wed, 01 Dec 2004 01:21:37 -0600, Damsel in dis Dress
> > wrote:
>
>> The mixture itself is interchangeable, but when it's used to stuff the
>> bird, it's stuffing. If it's baked in a casserole, it's dressing.
>>
>> I think a lot of today's confusion is caused by the company (Stove Top)
>> that calls dressing, "stuffing." Which it's NOT! (Sorry, that was me,
>> channeling my mom)
>
> Okay, I guess my problem is that when I was a kid no one I
> knew ever baked extra stuffing and called it dressing... in
> fact there was NO extra stuffing.
>
> As a grown up, I know people who bake extra stuffing -
> outside the bird - which they call stuffing or dressing...
> but there is no obvious differentiation between them. Hence
> my confusion.
>
>
>
> sf

Actually, the amount of liquid or moisture used is one distinction some
people make. Stuffing to go in the bird is often made with less liquid
because it absorbs moisture from the bird itself. Dressing baked in a
casserole usually needs more liquid since it tends to become drier as it
bakes. Then again, some people don't treat one differently than the other.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Thu, 02 Dec 2004 08:39:26 -0600, Melba's Jammin'
> wrote:

>In article >, Doug Weller
> wrote:
>> Question -- you refer to dressing, as did my Birmingham Alabama friend.
>> Why do some people say dressing and others stuffing? I'm from Miami and
>> we said stuffing. Is it geographical?
>>
>> Thanks.
>>
>> Doug
>
>I grew up in MN with stuffing -- stuffed inside the birdy and cooked
>there. When TPTB decreed that practice to be often unsafe, it became
>dressing, cooked separately from birdy.

what, you want to live forever?

your pal,
blake

On Thu, 02 Dec 2004 08:39:26 -0600, Melba's Jammin'
> wrote:

>In article >, Doug Weller
> wrote:
>> Question -- you refer to dressing, as did my Birmingham Alabama friend.
>> Why do some people say dressing and others stuffing? I'm from Miami and
>> we said stuffing. Is it geographical?
>>
>> Thanks.
>>
>> Doug
>
>I grew up in MN with stuffing -- stuffed inside the birdy and cooked
>there. When TPTB decreed that practice to be often unsafe, it became
>dressing, cooked separately from birdy.

what, you want to live forever?

your pal,
blake