Re: Another gravy swamp.

On 2024-11-24, Carol <cshenk@virginia-beach.com> wrote:

Michael Trew wrote:
>

On 11/21/2024 5:42 PM, Cindy Hamilton wrote:

On 2024-11-21, Michael Trew <michael.trew@att.net> wrote:

 
I grew up with stove-top stuffing,

 
I can remember when Stovetop Stuffing didn't exist.
 
Stovetop is ok for a quick weeknight supper, but it will never
desecrate my Thanksgiving table.
 

and I'm still a bit scared from that,
perhaps that's why I always pass on it.  I'd probably enjoy
however you make it a lot better.

 
It's my husband's recipe.  My family's technique sucked.

 
Would you mind sharing it?  I remember you mentioning breakfast
sausage.   That intrigued me, I've never heard of it with meat,
beyond turkey drippings.

>
Sausage stuffing?  I thought of it but didn't want to obscure the
Turkey. 

It doesn't.

Classic is oyster

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.

but thay is where the food poisning cases
come from when baked in the bird.

Huh?  You can eat oysters raw.  Unless you're buying substandard
oysters, the food poisoning likely came from the turkey.

--
Cindy Hamilton