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Old 11-25-2008, 03:45 PM   #51
Executive Chef
Join Date: Mar 2008
Posts: 3,116
Originally Posted by QSis View Post
I stuff my bird, but always have some extra stuffing. I don't like the stuffing outside of the bird nearly as well, so I plop a few chicken wings on top of the stuffing in the casserole dish and let them bake along till done. Has a similar effect as having cooked the stuffing in the bird.

This is a good idea!

I know I'll have extra stuffing and I really like the idea of making stuffing balls too--so they get crispy on the outside, moist inside.

blissful is offline   Reply With Quote
Old 11-25-2008, 10:06 PM   #52
Sous Chef
Join Date: Sep 2008
Location: southern california
Posts: 764
I stand corrected. The brining recipe does indeed say fresh. I reiterate, I have never had unfavorable results using frozen fowl. Perhaps the ones I have done were not injected?????????? What would constitute a "premium" turkey, Jennyema? Sorry about the delay in answering; I've been extremely busy today both in the workshop and the kitchen.

dave the baker is offline   Reply With Quote


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