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11-17-2014, 09:06 PM | #121 |
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11-17-2014, 09:07 PM | #122 |
I like Pie!
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11-17-2014, 09:12 PM | #123 |
Changes pants while driving
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This thread has some good info in it, but no "**** Denver." So, **** Denver. By the way, looking for best stuffing to pair with fried turkey. Also, **** Denver. Thanks.
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11-17-2014, 09:15 PM | #124 |
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I heard Seattle beat Denver.
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11-17-2014, 09:15 PM | #125 |
Arf! Arf! Arf!
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No one uses the giblets in their stuffing? I always cut up the liver, heart and gizzard to add to my stuffing
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11-17-2014, 09:21 PM | #126 |
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11-17-2014, 10:20 PM | #127 |
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You put knives in your stuffing? Kick ass.
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11-17-2014, 10:54 PM | #128 |
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I use the giblets to make a broth for my gravy. Adding broth to the Turkey drippings and I can usually get 4 cups of gravy, which is good for 3 to 4 rounds of Thanksgiving dinner for my crew.
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11-17-2014, 11:10 PM | #129 |
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11-17-2014, 11:28 PM | #130 |
Kindness in words...
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Turn the bird over so it's breast side down (but not in direct contact with the pan).
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11-17-2014, 11:30 PM | #131 |
Kindness in words...
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11-17-2014, 11:43 PM | #132 |
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Just regular old cornbread stuffing. Mix with water and stuff Turkey. Inject Turkey and roast.
One of these days I am going to try and stuff a smoked Turkey and see how that turns out. |
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11-17-2014, 11:45 PM | #133 |
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11-26-2014, 05:47 PM | #134 |
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I'm starting my stuffing for tomorrow, here is the run down;
2 bags of Pepperidge Farms bag stuffing mix, one sage & onion, one country style. 1 huge onion 4 stalks celery 3 cans chicken broth 14.5 oz I'm going to put it together tonight and bake tomorrow before leaving the house. Here is my dilemma, I have about a 1/2 pound of hot Italian sausage in the freezer I need to use, add it or no? |
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11-26-2014, 05:49 PM | #135 |
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This year I'm trying a Trader Joe's mix. We'll see.
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