"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 11-25-2015, 10:17 AM   #1
Assistant Cook
Join Date: Nov 2015
Location: San Antonio
Posts: 1
Making stuffing right now@10am CST

I'm currently making thanksgiving cornbread stuffing-I decided to boil my turkey giblets in my store bought chicken stock-Would anyone wave me off using this same stock, now used to simmer my giblets in, to finish my stuffing with?


dom is offline   Reply With Quote
Old 11-25-2015, 10:22 AM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,710
Sounds good to me.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-25-2015, 10:23 AM   #3
Senior Cook
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
I would use the stock.
cinisajoy is offline   Reply With Quote
Old 11-25-2015, 12:08 PM   #4
Chef Extraordinaire
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,687
Sure..why not? I'm about ready to start preparing my dressing too. I love the kitchen smells today!!
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-25-2015, 12:32 PM   #5
Executive Chef
RPCookin's Avatar
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,667
I'd use everything possible to add more flavor. I'm making wild mushroom dressing, and the wild ones (porcini, lobster, chanterelle, and oyster) had to be rehydrated by simmering for a few minutes in water. All of that incredibly aromatic water was saved and is going back into the mixture with the stock when I mix everything together prior to baking.
RPCookin is offline   Reply With Quote
Old 11-26-2015, 01:08 PM   #6
Executive Chef
Roll_Bones's Avatar
Join Date: Oct 2013
Location: Southeast US
Posts: 3,480
I'm actually sitting down watching game 1, instead of working in the kitchen.
Stuffing and turkey warming in oven. Gravy ready to heat and thicken. And waiting on guests.
Thanks everyone once again for giving me the courage to cook in advance!

Sent from my iPhone using Discuss Cooking
Roll_Bones is offline   Reply With Quote
Old 11-26-2015, 01:31 PM   #7
Head Chef
salt and pepper's Avatar
Join Date: Jun 2011
Location: Montana
Posts: 2,318
Oven ready, sausage & mushroom stuffing.....

salt and pepper is offline   Reply With Quote
Old 11-26-2015, 01:45 PM   #8
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,707
My stuffing is in the oven with a turkey breast and thigh on top. I have another pan with another thigh and three legs roasting on another rack. I'm hoping for enough drippings from the second pan to make a nice gravy.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:56 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.