Re: Another gravy swamp.

On 2024-11-25, Michael Trew <michael.trew@att.net> wrote:

On 11/23/2024 5:17 AM, Cindy Hamilton wrote:

On 2024-11-23, Michael Trew <michael.trew@att.net> wrote:

>
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.

 
Here you go.  If you're not going to shove it up a turkey's ass, you're
on your own for moistening and baking it.
 
Oh, and the size of the loaf of bread doesn't much matter.  I ended up
with a 22-ounce loaf this year.
 
 
Stuffing
 
For a turkey:
 
1 20-ounce loaf of squishy white bread, torn into 1-inch pieces

>
  Thanks, that sounds good.  I might just have to make dressing to take
to Mom's this year.  I can figure out how to bake it, probably poultry
stock to moisten.
>
I remember a relative making it years ago, she dried out the cubed bread
until stale days before Thanksgiving.  Would that matter any, or do you
just use the soft bread?

We just use the soft bread.  I see no advantage to staling the bread.

Our ancestors had many ways to use up stale bread, since it was
unthinkable to discard it.

--
Cindy Hamilton