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Discussion in 'Food & Cooking' started by chalkdust, Nov 25, 2009.
thanks a lot
For turkey, try deglazing the roasting pan with bourbon.
my stuffing.... chop carrots, celery and onion, saute seasoning with salt, pepper and poultry seasoning, mix with white bread cut into 8's add stock...bake or stuff in bird.
gravy? i do more of a "supreme" sauce... make a roux, add stock, add heavy cream
A bit late for Thanksgiving now, but I had some leftovers tonight that reminded me. This year besides the usual celery, mushrooms, onions, sage, etc. I added some sausage to the stuffing. The variety I chose was maple sage breakfast links from a local grinder here in Salt Lake. Really tasty sausage and it added a nice touch to the stuffing. Browned the links, crumbled them up and added them in. Good stuff, so to speak.