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Topic History of: A sorry a$$ confesion on my part. Help?
Max. showing the last 6 posts - (Last post first)

Author	Message
dhuffjr	J Appledog, Thanks
J Appledog	dhuffjr, Cooking in it. Julie
Car Wash Mike	Car Wash Mike, @
SyraQ	Car Wash Mike, You can always make your stuffing a day or two in advance. To me, it's one of those things that tastes better when reheated, like stew, tomato sauce etc. Plus it relieves the stress of cooking so many things on one day. Sorry I don't have a written down recipe to contribute. I make a bread stuffing and a barley stuffing or dressing. I just make them as I go. Both a couple days in advance of T-giving. I'd better write them down for my heirs!
fishlessman	Car Wash Mike, if your going to cook the turkey in the egg, tie it off tightly so that the stuffing doesnt soak up smoke or maybe cover it from the start with foil, you wont get the good crunchy parts at the outside edge but it will reduce the smoke making it bitter. a piece of stainless wire is what i use to tie it off, prewrapped around a piece of pipe, see my post under unsolicited posts below and you will get the idea. i usually cook 2 smaller birds, 18 pounds, one in the oven with stuffing, the other in the egg similar to mad max this is a newengland recipe, you would have to order the seasoning, its a pretty local product here for suffing i saute 2 small onions and about 6 stalks chopped celery jimmy dean spicy log fried drained and crumbled bag of bread cubes 1.5 tablespoons or more bells seasoning chicken stock to wet bread, dont get it to soggy and dont press, squeeze it and it wont be fluffy 1 egg stuff bird you can add to this, walnuts, cranberries, whatever you like bell seasoning
dhuffjr	J Appledog, Are you cooking the onions and celery in the stick of butter or adding that separetly?

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