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Stuff it

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by delbertpgh

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It's time for everyone to disclose their Thanksgiving secrets. Mine is meat stuffing.

Here's a really simple meat stuffing, should fill the main cavity of an 18-pounder:
1 lb ground beef
1 lb breakfast sausage in a plastic tube
(Jimmy Dean, Jamestown, etc. Cheap is great.)
couple stalks of celery, diced
medium onion, diced
half the bird's liver, cut very fine
pepper to taste
1 Teaspoon of ground sage
1/2 Teaspoon thyme
Mash it all up with your hands, and ram it in. Make crude, suggestive jokes while you're cramming the bird, but not later at the table. Name your bird (Britney, Rush, an ex-boyfriend, etc.) to personalize the experience. Bake bird for an extra 30-40 minutes when stuffed. If you're adept you can get the whole cooked stuffing out as a loaf and slice it.

Meat stuffing produces a lot more pan drippings.

By the way, there are two cavities on the bird... the belly, and the neck. You can make bread stuffing in one, and meat in the other.

16 replies

by boxfiddler

This year's turkey stuffing is about to be mildly adjusted. Thanks! :D

I haven't a recipe. I just fiddle with sage croutons, celery, onion, garlic, mushrooms, and chicken/turkey broth. This year I'll add sausage, sage sausage at that.

by gsg

Disclaimer... I hate stuffing with a passion. However, everyone else in the family loves it, and we use Mom's recipe with Sage Sausage. We tried it without Sausage one year and everyone hated it.

What not to do: Do NOT bake the ham with pineapple rings on it if they are attached with the red and green dyed party toothpicks. Your ham will look diseased as the food dye will leach into the ham and go pretty much completely through it. It'll taste good. It will just look like it has a bad disease.

by delbertpgh

Of meat, that is. It's like a meatloaf within a bird. An herby, spicy meatloaf.

I love bread stuffing, too. There's very little among the fattening foods of Thanksgiving that I don't love. Except sweet potatoes. I never understood those things. And not turnips, neither. But I guess those ain't so fattening as all else.

by boxfiddler

I started varying that offering a couple of years ago. Maple syrup, serve the potatoes with maple cornbread. Yum.

Way better than 'standard' brown sugar/marshmallow offering...

by av .

Usually, I make the classic herb seasoned bread stuffing with celery and onions. No meat.

My secret is to saute the onions and celery in butter before adding them to the stuffing. It helps to blend them into the stuffing.

I've had chicken stuffed with ground beef and it was very good. I'll bet the sausage/beef combo is better though. My friend used to debone a whole roaster chicken and mix the chicken meat with the ground beef, then re-stuff the bird. It was excellent, sort of like a chicken-shaped meatloaf.

AV

by oz_media

Secrets, bet high on an average horse, wait until everyone else bets on it too because they can't handicap and simply bet favorites; at 0 minutes to post, remove said bet and place it on the 35:1 longshot that you have now created and key in the second horse as an exactor instead. Quick $560.00- kaching!

Thanksgiving was a good day at the races. Cashed in well, got well intoxicated.

GREAT DAY!

by delbertpgh

Boil 5 lbs of potatoes the night before, or on Thanksgiving morning. Yukon Golds or Eastern Whites are probably the best for boiling. Let them cool. Peel them.

20 minutes before serving, put a half stick of margarine and a couple tablespoons of oil into a large frying pan. Maybe use two fry pans. Use medium to high heat. Slice potatoes into 1/2 inch thick slabs, fry in the margarine/oil. Lightly salt and pepper. Turn every few minutes, until you have some nice golden crispy spots on all the pieces.

Dump in a serving bowl, toss with a half cup of sour cream, top with parsley. (Better reserve a few without sour cream, for those who dislike it.)

Everybody seems to love this trick of sauteeing potatoes that were boiled first.

by santeewelding

Started like that: "Boil 5 lbs potatoes..." (family of six).

I come back to this thread immune. Just finished a two-inch thick New York steak with salad of deep greens and reds.

Tomorrow, I fast.

by jamesrl

That was how we did homefries.

We had boiled potatoes the night before, put them in the fridge, fried em up the next morning by slicing into 1/4 slabs.

Thats the best way IMO.

James

by michael jay

but it is just so good I had to share

15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste

Preheat oven to 350 degrees. Brush turkey well with melted butter salt, and pepper.
Fill cavity with stuffing and popcorn.

Place in baking pan with the neck end toward the back of the oven.

Listen for the popping sounds. When the turkey's @ss blows the oven door open and the bird flies across the room, it's done.

And, you thought I didn't cook...

Seriously, a very Happy Thanksgiving to all.

by av .

Not only does it feed everyone, its entertaining to boot. :^0

Happy Thanksgiving to you too.

AV

by av .

I usually parboil my sweet potatoes, peel them and slice them up. Then I bake them with orange juice, dark brown sugar and butter for about 30-40 minutes.

The orange juice really accentuates the taste of the sweet potatoes.

AV

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