I cook my turkey both inside the bird and outside (in a crock pot). I guess I have a recipe, but I don't really measure and amounts can be changed depending on what I need. Here's how I make it.....I finely chop onion and celery and saute it until they are really soft in butter (at least a cup, perhaps more). While those are cooking, I put the dry bread cubes in a big bowl (I use one bag of herb seasoned and one bag unseasoned) and with the bread cubes I liberally salt and pepper it and pour in a can of chicken broth. I also season with dried sage, this I don't measure but I might start out with about a 1/2 tablespoon to 3/4 a tablespoon. Then I add the onions/celery and butter to the bread cubes. I mix it with a spoon and let the butter cool for a few minutes. Then I mush it up with my hands, added more broth, sage, salt and pepper as needed (I taste test as I go, my husband is my taster now, as I used to be the taster with my mom). Then I let it sit in the refrigerator over night so the flavors blend.
So there is my recipe of sorts.
I liked Up too. Russell is adorable.Up is one of my favorites. Even though it's sad at the beginning, I love Dug!
Do you get creative with leftovers? My mom invented a rice dish to use up all our leftovers from thanksgiving. She pulled the turkey apart, added the gravy and some mushrooms and served it over rice.I wish LOL I'm hoping to have enough for a few days and some to send with my mom as she doesn't cook
Don't forget celery....there's celery in stuffing, too.Some people put onions in stuffing, that makes it a vegetable.
What is panko?I love turkey leftovers. I take the turkey breast piece and dip in egg and panko. Sautee in a pan with a little butter and olive oil. Yummy. Makes a good sandwich with left over gravy and cranberry sauce.
@StarWarsGirl95 , Are you a Pentatonix fan? http://www.rollingstone.com/music/n...honic-star-wars-tribute-at-2015-amas-20151122
I'm assuming that's 2 1/2, not 21 1/2? The Dutch don't bake meat. A lot of people don't even have ovens. Everything is done on the stove, so I can't get a ham, or a turkey, or a chicken, or a pot roast. No stuffing a bird for me. The first year I came over here, I was determined to have a real Thanksgiving with my In-laws. But my inlaws didn't have a real oven...they have this thing called a magnetron, which is a microwave sized thing that is a combination oven and microwave. So I measured the inside, and went and bought a roasting pan that would fit inside it. Then I measured the inside of the pan and took my tape measure to a big Sam's Club type store because that was the only place to get a turkey. I measured every turkey they had and had to get the smallest turkey....a 9 lb turkey, and it still didn't quite fit in the pan, so I had to cover the pan with tin foil and put the lid on top. Kind of funny, looking back, but it was a pain!!As I was making my stuffing this morning. I tried to pay attention to how much sage I was putting in and it was probably in total about 21 1/2 tablespoons and I used 2 and a half bags of bread cubes. You could probably stuff it in a chicken, goose, or some other bird and get a similar effect.
Really? My eyes were drawn RIGHT to it.I didn't notice the placement of the butternut squash until you mentioned it. OH MY!
My mom always did stuffing from a box, which I preferred. My aunt made hers from scratch, but put way too much sage in it.I love sage, this would taste great! I also love celery and thyme, only a little in my stuffing. Sometimes I add a beaten egg. I don't know why but that is what Mom would do. So funny , how we carry on traditions. DD does everything from a box, it's fine with me, as I don't have to cook. She has never liked food or cooking. Her hubby makes traditional sweet potatoes, and green bean casserole. They smell so good, but it has milk so I only "smell".
I'm moving in with you. Pecan pie is my all time favorite kind of pie. I love pecans. I buy several bags each year. They are great to snack on too!
Can anyone spot the hidden Mickey?
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Hubby thought this was a fun sign.
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This was interesting too.
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Had to hop a bus back to the Swan, hubby forgot his Food and Wine passport and we wanted to get it stamped to get the free annual passholder port wine glass.
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Hidden remy at the France area.
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Vanilla and chocolate crème brulee and beef Bourguignon, both were very tasty.
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Remember when this little guy served this for Thanksgiving?
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I just made 144 little snack baggies of it for my daughter's school.
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