Re: Another gravy swamp.

Michael Trew 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?

>
I've always had the dried out bread.  If you want mush, use fresh and
soft bread.