On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote:
> > > If you have a 13-18lb Turkey, it needs to be in the fridge now. If
> > > it is bigger, you are late!
> > >
> > > Carol
> > > --
> >
> > I used to defrost my turkey in salt water in a bucket overnight. It
> > worked just spiffy. These days, it's tough to find a cheap,
> > unprocessed, bird that can be defrosted this way. That's the breaks.
>
> True. The new way is to add ice to the bucket every 4 hours or so and
> then, it will defrost safely enough as long as there is always some ice
> in the bucket that hasn't melted yet.
>
> Hey, when I was in Hawaii there were a lot who stuffed the Turkey with
> a rice and mushroom mix? Is that still popular? I'm curious to try it
> but back when I lived there, Thanksgiving was one meal I wanted
> 'traditional' to my roots on the eastern seaboard USA so rice was not
> part of it on that day. Love to look at a recipe for it!
>
> --

Rice and mushroom stuffing seems to be a 70's thing. I haven't seen any of that going on these days. I think it's not a bad idea though. I'll try mixing in dried shitake mushrooms with rice and cook them in a rice cooker. That would be pretty sweet.