This was about 30 years ago, I was at somebody's house on Thanksgiving and instead of regular turkey stuffing or dressing, they had a dressing that I was told was a secret family recipe that they would not reveal.

What is was, as best I can remember, is that they made up a bunch of toast, probably a whole loaf of white bread toasted in a toaster, and then it was cubed into one-inch square pieces. It was tossed with a liberal amount of a butter and herb seasoning, no onion or celery that I can remember, just (I am guessing) poultry seasoning and dried parsley and salt and pepper and other seasonings. It was put in a casserole dish and baked until it was all very warm. I remember it was not baked inside the turkey. They moved away the next year and I never got the recipe from them, but I remember it being very tasty.

Has anybody ever heard of such a recipe for a Thanksgiving dressing made from cubes of seasoned buttered toast?

On Sat, 22 Nov 2014 20:58:54 -0800 (PST), Michael OConnor
> wrote:

> Has anybody ever heard of such a recipe for a Thanksgiving dressing made from cubes of seasoned buttered toast?

No, but melting lots of butter to pour over bread cubes or croutons
and adding seasoning is common.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Sounds like regular sage dressing without celery and onion. Usually this is made with dried bread cubes (which
equals toasted bread), spices including sage, salt and pepper, poultry seasoning, and moistened with melted
butter (lots) poured over, or a combo of butter and chicken or turkey broth (which equals the butter on the
toast in the dressing you liked). I use the broth made by boiling down the giblets from the turkey.

It shouldn't be difficult for you to replicate it. It isn't rocket science. I, myself, would include some diced onion.

N.

On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
> wrote:

>Sounds like regular sage dressing without celery and onion. Usually this is made with dried bread cubes (which
>equals toasted bread), spices including sage, salt and pepper, poultry seasoning, and moistened with melted
>butter (lots) poured over, or a combo of butter and chicken or turkey broth (which equals the butter on the
>toast in the dressing you liked). I use the broth made by boiling down the giblets from the turkey.
>
>It shouldn't be difficult for you to replicate it. It isn't rocket science. I, myself, would include some diced onion.

I dice some bacon, then fry it up, and saute my bread cubes in the
bacon fat and some butter.

In addition to what Nancy2 puts in her sage dressing, I also add some
chopped apple. Last summer, we had a really good herb crop, so my
dressing had no poultry seasoning but I used fresh Italian parsley,
sage, thyme, and rosemary.

My mouth is watering just thinking about it. Now I'll have to roast a
chicken.

Doris

On Sun, 23 Nov 2014 17:19:53 -0500, Doris Night
> wrote:

> In addition to what Nancy2 puts in her sage dressing, I also add some
> chopped apple. Last summer, we had a really good herb crop, so my
> dressing had no poultry seasoning but I used fresh Italian parsley,
> sage, thyme, and rosemary.

You know what's funny? I always read about how wonderful Bell's is
that I actually bought a box for this year. I don't plan to use it in
the dressing, but I'll use it somehow on the turkey. I think I'll mix
it with butter and smear it under the skin.

--

Never trust a dog to watch your food.

On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
> wrote:

> Sounds like regular sage dressing without celery and onion. Usually this is made with dried bread cubes (which
> equals toasted bread), spices including sage, salt and pepper, poultry seasoning, and moistened with melted
> butter (lots) poured over, or a combo of butter and chicken or turkey broth (which equals the butter on the
> toast in the dressing you liked). I use the broth made by boiling down the giblets from the turkey.
>
> It shouldn't be difficult for you to replicate it. It isn't rocket science. I, myself, would include some diced onion.
>
My thoughts too. It's not rocket science. Safeway has croutons that
have been made especially for dressing. More like home style
dried/toasted bread than the usual commercial brand.

--

Never trust a dog to watch your food.

"Doris Night" > wrote in message
...
> On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
> > wrote:
>
>>Sounds like regular sage dressing without celery and onion. Usually this
>>is made with dried bread cubes (which
>>equals toasted bread), spices including sage, salt and pepper, poultry
>>seasoning, and moistened with melted
>>butter (lots) poured over, or a combo of butter and chicken or turkey
>>broth (which equals the butter on the
>>toast in the dressing you liked). I use the broth made by boiling down
>>the giblets from the turkey.
>>
>>It shouldn't be difficult for you to replicate it. It isn't rocket
>>science. I, myself, would include some diced onion.
>
> I dice some bacon, then fry it up, and saute my bread cubes in the
> bacon fat and some butter.
>
> In addition to what Nancy2 puts in her sage dressing, I also add some
> chopped apple. Last summer, we had a really good herb crop, so my
> dressing had no poultry seasoning but I used fresh Italian parsley,
> sage, thyme, and rosemary.
>
> My mouth is watering just thinking about it. Now I'll have to roast a
> chicken.

What exactly is, 'dressing'? Is it what we call, 'stuffing'?

--
http://www.helpforheroes.org.uk/shop/

On Monday, November 24, 2014 12:07:40 AM UTC-10, Ophelia wrote:
> "Doris Night" > wrote in message
> ...
> > On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
> > > wrote:
> >
> >>Sounds like regular sage dressing without celery and onion. Usually this
> >>is made with dried bread cubes (which
> >>equals toasted bread), spices including sage, salt and pepper, poultry
> >>seasoning, and moistened with melted
> >>butter (lots) poured over, or a combo of butter and chicken or turkey
> >>broth (which equals the butter on the
> >>toast in the dressing you liked). I use the broth made by boiling down
> >>the giblets from the turkey.
> >>
> >>It shouldn't be difficult for you to replicate it. It isn't rocket
> >>science. I, myself, would include some diced onion.
> >
> > I dice some bacon, then fry it up, and saute my bread cubes in the
> > bacon fat and some butter.
> >
> > In addition to what Nancy2 puts in her sage dressing, I also add some
> > chopped apple. Last summer, we had a really good herb crop, so my
> > dressing had no poultry seasoning but I used fresh Italian parsley,
> > sage, thyme, and rosemary.
> >
> > My mouth is watering just thinking about it. Now I'll have to roast a
> > chicken.
>
> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>
> --
> http://www.helpforheroes.org.uk/shop/

I can't say what people in the UK call stuffing but dressing and stuffing is the same err... stuff over here. Typically, it's cubes of toasted bread moistened with chicken or turkey stock with savory seasonings. Just don't call fried rice "stuffing."

Bruce wrote:
>
> dsi1 wrote:
> >I can't say what people in the UK call stuffing but dressing and stuffing is the same err... stuff over here. Typically, it's cubes of toasted bread moistened with chicken or turkey stock with savory seasonings. Just don't call fried rice "stuffing."
>
> I thought dressing was what you pour over a salad.

At least in the US, dressing covers both - stuffing for a bird and
also what you put on a salad.

On 11/23/2014 11:02 PM, sf wrote:
> On Sun, 23 Nov 2014 17:19:53 -0500, Doris Night
> > wrote:
>
>> In addition to what Nancy2 puts in her sage dressing, I also add some
>> chopped apple. Last summer, we had a really good herb crop, so my
>> dressing had no poultry seasoning but I used fresh Italian parsley,
>> sage, thyme, and rosemary.
>
> You know what's funny? I always read about how wonderful Bell's is
> that I actually bought a box for this year. I don't plan to use it in
> the dressing, but I'll use it somehow on the turkey. I think I'll mix
> it with butter and smear it under the skin.
>

I live Bell's. I season the turkey with it along with garlic, black
pepper and paprika.

--
From somewhere very deep in the heart of Texas

"Ophelia" > wrote in message
...
>
>
> "Doris Night" > wrote in message
> ...
>> On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
>> > wrote:
>>
>>>Sounds like regular sage dressing without celery and onion. Usually this
>>>is made with dried bread cubes (which
>>>equals toasted bread), spices including sage, salt and pepper, poultry
>>>seasoning, and moistened with melted
>>>butter (lots) poured over, or a combo of butter and chicken or turkey
>>>broth (which equals the butter on the
>>>toast in the dressing you liked). I use the broth made by boiling down
>>>the giblets from the turkey.
>>>
>>>It shouldn't be difficult for you to replicate it. It isn't rocket
>>>science. I, myself, would include some diced onion.
>>
>> I dice some bacon, then fry it up, and saute my bread cubes in the
>> bacon fat and some butter.
>>
>> In addition to what Nancy2 puts in her sage dressing, I also add some
>> chopped apple. Last summer, we had a really good herb crop, so my
>> dressing had no poultry seasoning but I used fresh Italian parsley,
>> sage, thyme, and rosemary.
>>
>> My mouth is watering just thinking about it. Now I'll have to roast a
>> chicken.
>
> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>

Yes but it is usually not stuffed into anything. It's baked on the side.
Also, depends on where you live. Different places call it different things.
Here, dressing goes on your salad.

"dsi1" > wrote in message
...
> On Monday, November 24, 2014 12:07:40 AM UTC-10, Ophelia wrote:
>> "Doris Night" > wrote in message
>> ...
>> > On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
>> > > wrote:
>> >
>> >>Sounds like regular sage dressing without celery and onion. Usually
>> >>this
>> >>is made with dried bread cubes (which
>> >>equals toasted bread), spices including sage, salt and pepper, poultry
>> >>seasoning, and moistened with melted
>> >>butter (lots) poured over, or a combo of butter and chicken or turkey
>> >>broth (which equals the butter on the
>> >>toast in the dressing you liked). I use the broth made by boiling down
>> >>the giblets from the turkey.
>> >>
>> >>It shouldn't be difficult for you to replicate it. It isn't rocket
>> >>science. I, myself, would include some diced onion.
>> >
>> > I dice some bacon, then fry it up, and saute my bread cubes in the
>> > bacon fat and some butter.
>> >
>> > In addition to what Nancy2 puts in her sage dressing, I also add some
>> > chopped apple. Last summer, we had a really good herb crop, so my
>> > dressing had no poultry seasoning but I used fresh Italian parsley,
>> > sage, thyme, and rosemary.
>> >
>> > My mouth is watering just thinking about it. Now I'll have to roast a
>> > chicken.
>>
>> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>
> I can't say what people in the UK call stuffing but dressing and stuffing
> is the same err... stuff over here. Typically, it's cubes of toasted bread
> moistened with chicken or turkey stock with savory seasonings. Just don't
> call fried rice "stuffing."

Thanks but do you stuff it into the turkey/chicken before you roast? When I
looked on line they seemed to be spreading it on bread for sandwiches..

--
http://www.helpforheroes.org.uk/shop/

"Bruce" > wrote in message
...
> On Mon, 24 Nov 2014 02:39:53 -0800 (PST), dsi1 >
> wrote:
>
>>On Monday, November 24, 2014 12:07:40 AM UTC-10, Ophelia wrote:
>>> "Doris Night" > wrote in message
>>> ...
>>> > On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
>>> > > wrote:
>>> >
>>> >>Sounds like regular sage dressing without celery and onion. Usually
>>> >>this
>>> >>is made with dried bread cubes (which
>>> >>equals toasted bread), spices including sage, salt and pepper, poultry
>>> >>seasoning, and moistened with melted
>>> >>butter (lots) poured over, or a combo of butter and chicken or turkey
>>> >>broth (which equals the butter on the
>>> >>toast in the dressing you liked). I use the broth made by boiling
>>> >>down
>>> >>the giblets from the turkey.
>>> >>
>>> >>It shouldn't be difficult for you to replicate it. It isn't rocket
>>> >>science. I, myself, would include some diced onion.
>>> >
>>> > I dice some bacon, then fry it up, and saute my bread cubes in the
>>> > bacon fat and some butter.
>>> >
>>> > In addition to what Nancy2 puts in her sage dressing, I also add some
>>> > chopped apple. Last summer, we had a really good herb crop, so my
>>> > dressing had no poultry seasoning but I used fresh Italian parsley,
>>> > sage, thyme, and rosemary.
>>> >
>>> > My mouth is watering just thinking about it. Now I'll have to roast a
>>> > chicken.
>>>
>>> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>>>
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>>I can't say what people in the UK call stuffing but dressing and stuffing
>>is the same err... stuff over here. Typically, it's cubes of toasted bread
>>moistened with chicken or turkey stock with savory seasonings. Just don't
>>call fried rice "stuffing."
>
> I thought dressing was what you pour over a salad.

Well, it is here too.

--
http://www.helpforheroes.org.uk/shop/

"Gary" > wrote in message ...
> Bruce wrote:
>>
>> dsi1 wrote:
>> >I can't say what people in the UK call stuffing but dressing and
>> >stuffing is the same err... stuff over here. Typically, it's cubes of
>> >toasted bread moistened with chicken or turkey stock with savory
>> >seasonings. Just don't call fried rice "stuffing."
>>
>> I thought dressing was what you pour over a salad.
>
> At least in the US, dressing covers both - stuffing for a bird and
> also what you put on a salad.

Ahhh thanks))

--
http://www.helpforheroes.org.uk/shop/

On Monday, November 24, 2014 7:03:43 AM UTC-6, Ophelia wrote:
>
> >> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
> >
> Thanks but do you stuff it into the turkey/chicken before you roast? When I
> looked on line they seemed to be spreading it on bread for sandwiches..
>
>
Yes, those that cook it inside a turkey stuff the raw stuff into it's butt cavity claiming it's more flavorful. I've had it stuffed into the bird and honestly _I_ could not discern it to be more flavorful than dressing cooked in a separate dish. There have been instances of people getting food poisoning from undercooked 'stuffing' that's been stuffed into a bird. And you don't get nearly as much to enjoy as opposed to it being cooked in a separate dish.

And I'm not fond of bread stuffing/dressing; too mushy and/or gummy. My preference is for cornbread dressing that has onions, celery, salt & pepper, sage and turkey drippings or chicken broth added. Also a couple of beaten eggs go into this dish to serve as a binder. (I also use melted butter and sometimes a dash or two of poultry seasoning.)

> wrote in message
...
> On Monday, November 24, 2014 7:03:43 AM UTC-6, Ophelia wrote:
>>
>> >> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>> >
>> Thanks but do you stuff it into the turkey/chicken before you roast?
>> When I
>> looked on line they seemed to be spreading it on bread for sandwiches..
>>
>>
> Yes, those that cook it inside a turkey stuff the raw stuff into it's butt
> cavity claiming it's more flavorful. I've had it stuffed into the bird
> and honestly _I_ could not discern it to be more flavorful than dressing
> cooked in a separate dish. There have been instances of people getting
> food poisoning from undercooked 'stuffing' that's been stuffed into a
> bird. And you don't get nearly as much to enjoy as opposed to it being
> cooked in a separate dish.
>
> And I'm not fond of bread stuffing/dressing; too mushy and/or gummy. My
> preference is for cornbread dressing that has onions, celery, salt &
> pepper, sage and turkey drippings or chicken broth added. Also a couple
> of beaten eggs go into this dish to serve as a binder. (I also use melted
> butter and sometimes a dash or two of poultry seasoning.)

Thanks. I think it can be dangerous to stuff the cavity because there is
a chance it might not get to temp. If I want to stuff it, I put a little
in the neck flap and cook the rest apart.

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> Thanks. I think it can be dangerous to stuff the cavity because there is
> a chance it might not get to temp. If I want to stuff it, I put a little
> in the neck flap and cook the rest apart.

I do it all...some in neck cavity, most in main cavity and leftovers
in a casserole dish. Been doing this all my life and never any problem
with food poisoning. That's what an oven thermometer is for. :-D

On Mon, 24 Nov 2014 16:51:14 -0000, "Ophelia"
> wrote:

>
>
> > wrote in message
> ...
> > On Monday, November 24, 2014 7:03:43 AM UTC-6, Ophelia wrote:
> >>
> >> >> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
> >> >
> >> Thanks but do you stuff it into the turkey/chicken before you roast?
> >> When I
> >> looked on line they seemed to be spreading it on bread for sandwiches..
> >>
> >>
> > Yes, those that cook it inside a turkey stuff the raw stuff into it's butt
> > cavity claiming it's more flavorful. I've had it stuffed into the bird
> > and honestly _I_ could not discern it to be more flavorful than dressing
> > cooked in a separate dish. There have been instances of people getting
> > food poisoning from undercooked 'stuffing' that's been stuffed into a
> > bird. And you don't get nearly as much to enjoy as opposed to it being
> > cooked in a separate dish.
> >
> > And I'm not fond of bread stuffing/dressing; too mushy and/or gummy. My
> > preference is for cornbread dressing that has onions, celery, salt &
> > pepper, sage and turkey drippings or chicken broth added. Also a couple
> > of beaten eggs go into this dish to serve as a binder. (I also use melted
> > butter and sometimes a dash or two of poultry seasoning.)
>
> Thanks. I think it can be dangerous to stuff the cavity because there is
> a chance it might not get to temp. If I want to stuff it, I put a little
> in the neck flap and cook the rest apart.

I've never understood why people put eggs in stuffing.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Monday, November 24, 2014 3:03:43 AM UTC-10, Ophelia wrote:

>
> Thanks but do you stuff it into the turkey/chicken before you roast? When I
> looked on line they seemed to be spreading it on bread for sandwiches..
>
> --
> http://www.helpforheroes.org.uk/shop/

I don't stuff my birds. PTSD - Post Traumatic Stuffing Disorder. My memories of hard-packed stuffing are too vivid. The major reason I don't stuff my bird is my turkey does not spend a lot of time in the oven - it's always been under 2 hours. My mom, like most people of her generation, would roast a turkey for 4 to 5 hours. That was some dry turkey!

These days, I like to cut the leg/thighs off, flip them thigh side up next to the turkey and roast that sucker. This allows you to cook the breast perfectly without having an underdone thigh. It might not be kosher but my style is to do the opposite of what other people do. :-)

On Monday, November 24, 2014 1:02:14 AM UTC-10, Bruce wrote:
> On Mon, 24 Nov 2014 02:39:53 -0800 (PST), dsi1 <>
> wrote:
>
> >On Monday, November 24, 2014 12:07:40 AM UTC-10, Ophelia wrote:
> >> "Doris Night" > wrote in message
> >> ...
> >> > On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
> >> > > wrote:
> >> >
> >> >>Sounds like regular sage dressing without celery and onion. Usually this
> >> >>is made with dried bread cubes (which
> >> >>equals toasted bread), spices including sage, salt and pepper, poultry
> >> >>seasoning, and moistened with melted
> >> >>butter (lots) poured over, or a combo of butter and chicken or turkey
> >> >>broth (which equals the butter on the
> >> >>toast in the dressing you liked). I use the broth made by boiling down
> >> >>the giblets from the turkey.
> >> >>
> >> >>It shouldn't be difficult for you to replicate it. It isn't rocket
> >> >>science. I, myself, would include some diced onion.
> >> >
> >> > I dice some bacon, then fry it up, and saute my bread cubes in the
> >> > bacon fat and some butter.
> >> >
> >> > In addition to what Nancy2 puts in her sage dressing, I also add some
> >> > chopped apple. Last summer, we had a really good herb crop, so my
> >> > dressing had no poultry seasoning but I used fresh Italian parsley,
> >> > sage, thyme, and rosemary.
> >> >
> >> > My mouth is watering just thinking about it. Now I'll have to roast a
> >> > chicken.
> >>
> >> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> >I can't say what people in the UK call stuffing but dressing and stuffing is the same err... stuff over here. Typically, it's cubes of toasted bread moistened with chicken or turkey stock with savory seasonings. Just don't call fried rice "stuffing."
>
> I thought dressing was what you pour over a salad.

We call that salad gravy or simply "Coke."

>
> --
> Bruce

On Mon, 24 Nov 2014 09:51:25 -0800 (PST), dsi1 >
wrote:

> On Monday, November 24, 2014 3:03:43 AM UTC-10, Ophelia wrote:
>
> >
> > Thanks but do you stuff it into the turkey/chicken before you roast? When I
> > looked on line they seemed to be spreading it on bread for sandwiches..
> >
> > --
> > http://www.helpforheroes.org.uk/shop/
>
> I don't stuff my birds. PTSD - Post Traumatic Stuffing Disorder. My memories of hard-packed stuffing are too vivid. The major reason I don't stuff my bird is my turkey does not spend a lot of time in the oven - it's always been under 2 hours. My mom, like most people of her generation, would roast a turkey for 4 to 5 hours. That was some dry turkey!
>
> These days, I like to cut the leg/thighs off, flip them thigh side up next to the turkey and roast that sucker. This allows you to cook the breast perfectly without having an underdone thigh. It might not be kosher but my style is to do the opposite of what other people do. :-)

Did you see that Martha Stewart video where they roast the bird upside
down on a split loaf of bread?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Monday, November 24, 2014 11:10:56 AM UTC-6, sf wrote:
>
> > > wrote:
> >
> > > a couple
> > > of beaten eggs go into this dish to serve as a binder.
> >
> I've never understood why people put eggs in stuffing.
>
>
Like I said above, it's a binder just like it is in meatloaf and it also adds depth of flavor.

On Monday, November 24, 2014 8:12:26 AM UTC-10, sf wrote:
> On Mon, 24 Nov 2014 09:51:25 -0800 (PST), dsi1 <>
> wrote:
>
> > On Monday, November 24, 2014 3:03:43 AM UTC-10, Ophelia wrote:
> >
> > >
> > > Thanks but do you stuff it into the turkey/chicken before you roast? When I
> > > looked on line they seemed to be spreading it on bread for sandwiches...
> > >
> > > --
> > > http://www.helpforheroes.org.uk/shop/
> >
> > I don't stuff my birds. PTSD - Post Traumatic Stuffing Disorder. My memories of hard-packed stuffing are too vivid. The major reason I don't stuff my bird is my turkey does not spend a lot of time in the oven - it's always been under 2 hours. My mom, like most people of her generation, would roast a turkey for 4 to 5 hours. That was some dry turkey!
> >
> > These days, I like to cut the leg/thighs off, flip them thigh side up next to the turkey and roast that sucker. This allows you to cook the breast perfectly without having an underdone thigh. It might not be kosher but my style is to do the opposite of what other people do. :-)
>
> Did you see that Martha Stewart video where they roast the bird upside
> down on a split loaf of bread?
>

I have not seen that. What do you do with the loaf of bread afterwards?

>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >,
says...

> Did you see that Martha Stewart video where they roast the bird upside
> down on a split loaf of bread?

I do that (on a rack not a loaf)). It keeps the breast and legs
beautifully moist and tasty.

Janet UK

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> Thanks. I think it can be dangerous to stuff the cavity because there
>> is
>> a chance it might not get to temp. If I want to stuff it, I put a
>> little
>> in the neck flap and cook the rest apart.
>
> I do it all...some in neck cavity, most in main cavity and leftovers
> in a casserole dish. Been doing this all my life and never any problem
> with food poisoning. That's what an oven thermometer is for. :-D

Not everyone is so careful)

--
http://www.helpforheroes.org.uk/shop/

On Mon, 24 Nov 2014 11:19:26 -0800 (PST), dsi1 >
wrote:

> On Monday, November 24, 2014 8:12:26 AM UTC-10, sf wrote:
> >
> > Did you see that Martha Stewart video where they roast the bird upside
> > down on a split loaf of bread?
> >
>
> I have not seen that. What do you do with the loaf of bread afterwards?
>
The video left me with a couple of unanswered questions and that was
one of them!

--

Never trust a dog to watch your food.

On Mon, 24 Nov 2014 19:20:36 -0000, Janet > wrote:

> In article >,
> says...
>
> > Did you see that Martha Stewart video where they roast the bird upside
> > down on a split loaf of bread?
>
> I do that (on a rack not a loaf)). It keeps the breast and legs
> beautifully moist and tasty.
>
I tried it once, but stopped because I didn't like indentations made
by the rack. At least dents aren't an issue with the bread.


--

Never trust a dog to watch your food.

"dsi1" > wrote in message
...
> On Monday, November 24, 2014 3:03:43 AM UTC-10, Ophelia wrote:
>
>>
>> Thanks but do you stuff it into the turkey/chicken before you roast?
>> When I
>> looked on line they seemed to be spreading it on bread for sandwiches..
>>
>> --
>
> I don't stuff my birds. PTSD - Post Traumatic Stuffing Disorder.

lol

>My memories of hard-packed stuffing are too vivid. The major reason I don't
>stuff my bird is my turkey does not spend a lot of time in the oven - it's
>always been under 2 hours. My mom, like most people of her generation,
>would roast a turkey for 4 to 5 hours. That was some dry turkey!

Depends on the size of the bird I suppose

> These days, I like to cut the leg/thighs off, flip them thigh side up next
> to the turkey and roast that sucker. This allows you to cook the breast
> perfectly without having an underdone thigh. It might not be kosher but my
> style is to do the opposite of what other people do. :-)

The legs and breast do cook at different times. Like you I never cook a
bird with the legs intact. As I mentioned earlier I buy a crown of turkey
for D. but if I roast a chicken I take off the legs, and roast them separate
to the breast. Same as you I always found that if I roasted one whole, if
the breast was cooked, the legs were undercooked and if legs were cooked,
the breast was overcooked and dry. I reckon we are doing ok))





--
http://www.helpforheroes.org.uk/shop/

On 11/24/2014 3:27 PM, Ophelia wrote:
>
>
> "Gary" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>> Thanks. I think it can be dangerous to stuff the cavity because
>>> there is
>>> a chance it might not get to temp. If I want to stuff it, I put a
>>> little
>>> in the neck flap and cook the rest apart.
>>
>> I do it all...some in neck cavity, most in main cavity and leftovers
>> in a casserole dish. Been doing this all my life and never any problem
>> with food poisoning. That's what an oven thermometer is for. :-D
>
> Not everyone is so careful)
>
My grandmother would have been telling the temp by putting her hand in
the oven.

Jill

On 11/24/2014 5:02 AM, Bruce wrote:
> On Mon, 24 Nov 2014 02:39:53 -0800 (PST), dsi1 >
> wrote:
>
>> On Monday, November 24, 2014 12:07:40 AM UTC-10, Ophelia wrote:
>>> "Doris Night" > wrote in message
>>> ...
>>>> On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
>>>> > wrote:
>>>>
>>>>> Sounds like regular sage dressing without celery and onion.
>>>>> Usually this is made with dried bread cubes (which equals
>>>>> toasted bread), spices including sage, salt and pepper,
>>>>> poultry seasoning, and moistened with melted butter (lots)
>>>>> poured over, or a combo of butter and chicken or turkey broth
>>>>> (which equals the butter on the toast in the dressing you
>>>>> liked). I use the broth made by boiling down the giblets
>>>>> from the turkey.
>>>>>
>>>>> It shouldn't be difficult for you to replicate it. It isn't
>>>>> rocket science. I, myself, would include some diced onion.
>>>>
>>>> I dice some bacon, then fry it up, and saute my bread cubes in
>>>> the bacon fat and some butter.
>>>>
>>>> In addition to what Nancy2 puts in her sage dressing, I also
>>>> add some chopped apple. Last summer, we had a really good herb
>>>> crop, so my dressing had no poultry seasoning but I used fresh
>>>> Italian parsley, sage, thyme, and rosemary.
>>>>
>>>> My mouth is watering just thinking about it. Now I'll have to
>>>> roast a chicken.
>>>
>>> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>>>
>>> -- http://www.helpforheroes.org.uk/shop/
>>
>> I can't say what people in the UK call stuffing but dressing and
>> stuffing is the same err... stuff over here. Typically, it's cubes
>> of toasted bread moistened with chicken or turkey stock with savory
>> seasonings. Just don't call fried rice "stuffing."
>
> I thought dressing was what you pour over a salad.
>

In Louisiana, if you order a sandwich, they might ask you if you want
that sandwich "dressed". That means, do you want lettuce, tomatoes,
pickles, onions. They might call mayonnaise, MY-nez. We live in the same
country, yet it can be so different.

Becca

On 11/24/2014 12:12 PM, sf wrote:
> On Mon, 24 Nov 2014 09:51:25 -0800 (PST), dsi1 >
snip...

>> These days, I like to cut the leg/thighs off, flip them thigh side
>> up next to the turkey and roast that sucker. This allows you to
>> cook the breast perfectly without having an underdone thigh. It
>> might not be kosher but my style is to do the opposite of what
>> other people do. :-)
>
> Did you see that Martha Stewart video where they roast the bird
> upside down on a split loaf of bread?

The old timers here will remember a story about one of my nieces,
calling me crying, because the turkey she was baking for our family
dinner, did not look right. I went over, looked at her turkey, and it
was upside down in a v-rack. This was my niece who was, unfortunately,
addicted to cocaine. I am not sure if that played a part, but her late
mom was not much of a cook.

Becca

On 2014-11-24 5:29 PM, Becca EmaNymton wrote:

>>
>> Did you see that Martha Stewart video where they roast the bird
>> upside down on a split loaf of bread?
>
> The old timers here will remember a story about one of my nieces,
> calling me crying, because the turkey she was baking for our family
> dinner, did not look right. I went over, looked at her turkey, and it
> was upside down in a v-rack. This was my niece who was, unfortunately,
> addicted to cocaine. I am not sure if that played a part, but her late
> mom was not much of a cook.
>


I have never done crack in my life, but last month I tried cooking our
turkey upside down and it was the best turkey I ever had. I don't know
if cooking it upside down was a factor,but it really as good.

On Mon, 24 Nov 2014 20:47:13 -0000, "Ophelia"
> wrote:

> The legs and breast do cook at different times. Like you I never cook a
> bird with the legs intact. As I mentioned earlier I buy a crown of turkey
> for D. but if I roast a chicken I take off the legs, and roast them separate
> to the breast. Same as you I always found that if I roasted one whole, if
> the breast was cooked, the legs were undercooked and if legs were cooked,
> the breast was overcooked and dry. I reckon we are doing ok))

Two fail safe methods for cooking juicy chicken are vertical roasting
(@high heat) and spatchcocked. Both light and dark meat cook evenly +
the skin turns a wonderful brown.

--

Never trust a dog to watch your food.

Gary, my grandmothers and mother also did it all...stuffing in all the turkey cavities, and leftovers as
a side dish, baked in a separate dish. Nobody ever got sick because they knew what they were doing.
It goes wrong when the bird is stuffed too early, and sits around for bacteria to grow within.

N.

"Ophelia" > wrote in message
...
>
>
> "dsi1" > wrote in message
> ...
>> On Monday, November 24, 2014 12:07:40 AM UTC-10, Ophelia wrote:
>>> "Doris Night" > wrote in message
>>> ...
>>> > On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
>>> > > wrote:
>>> >
>>> >>Sounds like regular sage dressing without celery and onion. Usually
>>> >>this
>>> >>is made with dried bread cubes (which
>>> >>equals toasted bread), spices including sage, salt and pepper, poultry
>>> >>seasoning, and moistened with melted
>>> >>butter (lots) poured over, or a combo of butter and chicken or turkey
>>> >>broth (which equals the butter on the
>>> >>toast in the dressing you liked). I use the broth made by boiling
>>> >>down
>>> >>the giblets from the turkey.
>>> >>
>>> >>It shouldn't be difficult for you to replicate it. It isn't rocket
>>> >>science. I, myself, would include some diced onion.
>>> >
>>> > I dice some bacon, then fry it up, and saute my bread cubes in the
>>> > bacon fat and some butter.
>>> >
>>> > In addition to what Nancy2 puts in her sage dressing, I also add some
>>> > chopped apple. Last summer, we had a really good herb crop, so my
>>> > dressing had no poultry seasoning but I used fresh Italian parsley,
>>> > sage, thyme, and rosemary.
>>> >
>>> > My mouth is watering just thinking about it. Now I'll have to roast a
>>> > chicken.
>>>
>>> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>>
>> I can't say what people in the UK call stuffing but dressing and stuffing
>> is the same err... stuff over here. Typically, it's cubes of toasted
>> bread moistened with chicken or turkey stock with savory seasonings. Just
>> don't call fried rice "stuffing."
>
> Thanks but do you stuff it into the turkey/chicken before you roast? When
> I looked on line they seemed to be spreading it on bread for sandwiches..

What? That stuff isn't put on sandwiches.

Sf, I don't know why put eggs in stuffing/dressing, either. If made properly, it doesn't need eggs to
"bind" it. And it doesn't end up gummy, mushy or dry, either. Honestly, I don't know how some
people go wrong and make things so complicated.

N.

Depth of flavor by adding eggs? Sorry to say so, but that sounds like pretentious BS to me.
In a properly flavored and spiced dressing, one wouldn't be able to taste eggs in it or not.
It is a waste of eggs, and extra calories, IMO.

N.

On 11/24/2014 10:33 AM, sf wrote:
> On Mon, 24 Nov 2014 11:19:26 -0800 (PST), dsi1 >
> wrote:
>
>> On Monday, November 24, 2014 8:12:26 AM UTC-10, sf wrote:
>>>
>>> Did you see that Martha Stewart video where they roast the bird upside
>>> down on a split loaf of bread?
>>>
>>
>> I have not seen that. What do you do with the loaf of bread afterwards?
>>
> The video left me with a couple of unanswered questions and that was
> one of them!
>

I'm guessing that this was something she learned in prison. You sneak
that wet loaf of bread back to your cell for a wonderful faux turkey
loaf. It's all good!

On 11/24/2014 10:47 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On Monday, November 24, 2014 3:03:43 AM UTC-10, Ophelia wrote:
>>
>>>
>>> Thanks but do you stuff it into the turkey/chicken before you roast?
>>> When I
>>> looked on line they seemed to be spreading it on bread for sandwiches..
>>>
>>> --
>>
>> I don't stuff my birds. PTSD - Post Traumatic Stuffing Disorder.
>
> lol
>
>> My memories of hard-packed stuffing are too vivid. The major reason I
>> don't stuff my bird is my turkey does not spend a lot of time in the
>> oven - it's always been under 2 hours. My mom, like most people of her
>> generation, would roast a turkey for 4 to 5 hours. That was some dry
>> turkey!
>
> Depends on the size of the bird I suppose

I used to cook a big turkey but these days I cook smaller. OTOH, I don't
want to cook a bird smaller than 17 or so pounds. I don't have time to
waste on small birds.

>
>> These days, I like to cut the leg/thighs off, flip them thigh side up
>> next to the turkey and roast that sucker. This allows you to cook the
>> breast perfectly without having an underdone thigh. It might not be
>> kosher but my style is to do the opposite of what other people do. :-)
>
> The legs and breast do cook at different times. Like you I never cook a
> bird with the legs intact. As I mentioned earlier I buy a crown of
> turkey for D. but if I roast a chicken I take off the legs, and roast
> them separate to the breast. Same as you I always found that if I
> roasted one whole, if the breast was cooked, the legs were undercooked
> and if legs were cooked, the breast was overcooked and dry. I reckon we
> are doing ok))
>

Obviously, we both rely on cold, hard, logic when conducting our affairs.

In article >,
says...
>
> On 2014-11-24 5:29 PM, Becca EmaNymton wrote:
>
> >>
> >> Did you see that Martha Stewart video where they roast the bird
> >> upside down on a split loaf of bread?
> >
> > The old timers here will remember a story about one of my nieces,
> > calling me crying, because the turkey she was baking for our family
> > dinner, did not look right. I went over, looked at her turkey, and it
> > was upside down in a v-rack. This was my niece who was, unfortunately,
> > addicted to cocaine. I am not sure if that played a part, but her late
> > mom was not much of a cook.
> >
>
>
> I have never done crack in my life, but last month I tried cooking our
> turkey upside down and it was the best turkey I ever had. I don't know
> if cooking it upside down was a factor,but it really as good.

The first time I did, was accidental. I used to start the turkey
upside down for 45 mins then turn it the right way up. On that
particular Christmas morning my son was making ginslings. Large ones.
Because of gin I completely forgot to turn the turkey right side up; and
by the time it was cooked I was too far gone to recognise its upside
down anatomy and had to call my vet son to help. I haven't lived it down
yet, but it was the best turkey I'd ever cooked and I always do it that
way now.

Janet