Sujet : Re: Another gravy swamp.
De : michael.trew (at) *nospam* att.net (Michael Trew)
Groupes : rec.food.cookingDate : 25. Nov 2024, 18:47:25
Autres entêtes
Message-ID : <6744b7db$1$2753$882e4bbb@reader.netnews.com>
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On 11/24/2024 6:02 AM, Cindy Hamilton wrote:
On 2024-11-24, Carol <cshenk@virginia-beach.com> wrote:
>
Sausage stuffing? I thought of it but didn't want to obscure the
Turkey.
It doesn't.
Classic is oyster
When I think of "classic", I think of it without any kind of meat or seafood.
Not around here. Oysters are rich-people food; pork is cheap.
Sure, I could buy a pint of shucked oysters for about $7 or $8,
but _classically_, there was no affordable source for oysters.
My grandmother makes some kind of oyster casserole for Thanksgiving, and just calls it "oysters". I guess it's more of a stuffing/dressing, now that I think of it. I've never had oysters served another way, but I don't mind them.
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