Re: Another gravy swamp.

Cindy Hamilton wrote:

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.

 

PS: Noticed he was asking you.  Sorry, must have been jumping about.

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.

You'd hear about it all the time though.  Except for a stint in
Charlottesville VA then Clemson,, I've always been along the coast with
relatively cheap seafoods.

Eitherway, it seemed to be something with the long slow climb and
oysters that didn't work.  Best baked separately.

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.

It seems the slow heating.  I grew up hearing about it and several
friends got food poisoning too.