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Old 10-17-2011, 09:08 AM   #21
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Quote:
Originally Posted by Aunt Bea
I was raised on dried out American Mom style turkey and I prefer it.

I cook the celery and onion in butter until it is soft and then add it to my stuffing so the only cooking required is for the eggs I add to bind the stuffing. I stuff both ends of the bird and make a casserole of dressing with the surplus.

The only thing I must have is Bell's poultry seasoning!

If I have time I make the bread used in the stuffing and add a couple of tablespoons of Bell's to the flour. If not I add it to the butter,onion and celery mixture that I add to fresh bread crumbs and cubes.

Please, pass the gravy
BELLS! It's what I grew up on! I can finally find it here in the south, the best poultry seasoning ever! Stuffing just didn't taste right until I started using bells again.

Most recipes that call for sage, I just use bells instead.
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Old 10-17-2011, 09:20 AM   #22
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My mother used Bell's. I want my stuffing to taste like hers. I use Bell's. SO suggested Stove Top but I still love her.
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Old 10-17-2011, 10:09 AM   #23
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My mother used Bell's. I want my stuffing to taste like hers. I use Bell's. SO suggested Stove Top but I still love her.
I SO understand "I want my stuffing to taste like hers." I want mine to taste like Mama's, and she always used both rubbed and ground sage in her dressing. And those aren't so easy to find any more. I guess it's because fresh herbs have become so popular. However, if I use fresh sage, it just doesn't taste right.
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Old 10-17-2011, 10:21 AM   #24
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I grew up, as I suspect many of us here did, in thinking that stuffing always was cooked inside the turkey, and most of us survived the attack of the germs.

I cook stuffed turkey as a matter of course, and feel that the turkey contributes to the taste of the stuffing, and the stuffing contributes to the taste the turkey. Generally, I make a side dish of stuffing, and pour in some of the juices from the turkey.

If the turkey was done before the stuffing, easily determined with a thermometer, I would remove the stuffing and add cooking time while the turkey was resting.
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Old 10-17-2011, 10:22 AM   #25
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Andy, I'm with you. My mother made hers with Bell's and I prefer it, too. Where do you find it? I have been using Pepperidge Farms, but it's just not the same.

I make my own stock by buying turkey wings and maybe a drumstick and prepare it ahead of the big day. Makes really good gravy along with drippings.

Man, I can't wait for Thanksgiving.
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Old 10-17-2011, 10:38 AM   #26
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Excellent - I'm about to embark on trying out my first turkey too!
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Old 10-17-2011, 02:00 PM   #27
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Make sure you cook your stuffing to 165

That's the temp that kills salmonella. A brined bird will make your stuffing a bit salty, so account for that when you make it up.
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Old 10-17-2011, 03:39 PM   #28
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Originally Posted by lyndalou View Post
...Where do you find it? I have been using Pepperidge Farms, but it's just not the same...


Living in MA, I can find it everywhere. I guess it's not as popular in FL. I buy a little box of it every November. I keep it in a jar all year long and replace the old stuff with the new stuff. One box lasts me all year.
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Old 10-17-2011, 03:46 PM   #29
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I cook the stuffing outside of the bird (because I like putting onion, fresh herbs and citrus fruits in the cavity)
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Old 10-17-2011, 03:49 PM   #30
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I cook the stuffing outside of the bird (because I like putting onion, fresh herbs and citrus fruits in the cavity)

Thats what I do too. I also put in stale bread cubes soaked in white whone.
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