View attachment 1189321

For dressing... I use two onions, one bunch of celery, a dozen cloves of garlic all sauted in butter and then add mushrooms. Poultry seasoning, sage, salt and pepper. When really rich, I'll take it off the fire. When cool enough to handle I'll add it to a couple loaves of diced bred that's been setting out overnight. I'll add stock to get to the sticky desired consistency. Then bake at 350 for 45 minutes or so, until top browned.
I am going to pull and Adrienne here...what does "truss it" mean?
 
Okay, now that I have stopped laughing. We do dressing as a side dish, usually made with stale bread and oysters and seasoning. It's not simple, but it sure tastes good! (we do not outfit the turkey)
I almost peed too!
 
I've never brined a turkey before....I picked this up and am wondering if I should use it or not. What do you all think?
IMAG5381.jpg
IMAG5382.jpg


https://www.amazon.com/Rodelle-Turkey-Brine-25-Ounce/dp/B00O2ZXPEM
 

New posts New threads Active threads

Back
Top Bottom