Comments on: Stuffing . . .

By: Semi-Sweet Sarah

Semi-Sweet Sarah — Fri, 27 Nov 2009 02:20:41 +0000

So it turned out OK! So happy, and honored to be a part of the celebration over there . . . my Grandmother would be touched by the tribute. Happy Thanksgiving!

By: Amy

Amy — Thu, 26 Nov 2009 23:13:03 +0000

We made the stuffing, and we actually raised our glasses in a toast to Peggy Olivier! Everyone is getting the recipe. Thank you!!

By: Amy

Amy — Wed, 25 Nov 2009 21:22:28 +0000

Alright, Peggy Olivier… you’ll be at our table this year! It already smells delicious.

By: Semi-Sweet Sarah

Semi-Sweet Sarah — Tue, 17 Nov 2009 19:27:57 +0000

Mmmm, Nicole – that looks great! D. is a ‘shroom-hater, though, so it’d never fly (pun intended) at my Thanksgiving table . . . .

Kate – I’d bake it at 350 for about 30-40 minutes – you can let it get crispy on top and heated through. If you don’t want to do a whole turkey, you can get a breast, or a 1/2 turkey so you get some dark meat if you like that, too . . . then you don’t have so much to deal with!

By: Kate

Kate — Tue, 17 Nov 2009 18:21:50 +0000

Yum. I think I’ll make some stuffing this year — it’ll be my first stuffing/dressing attempt since I moved to Spain.

Two questions: if you don’t bake the stuffing alonside the bird (or there IS no bird, which will most likely be the case here), how long and at what temperature is best to bake it? Also, any ideas for some easy turkey preparation (ie, buy a particular part of the turkey and roast that)?

By: Nicole

Nicole — Tue, 17 Nov 2009 15:29:22 +0000

You’re making me want stuffing! Here’s one we’ve made a few times: http://allrecipes.com/Recipe/Wild-Mushroom-Stuffing/Detail.aspx

I agree with the time-consuming part in one of the comments. The ingredients were very good, particularly the porcinis and shallots.