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Old 11-25-2015, 10:17 AM   #1
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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?


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Old 11-25-2015, 10:22 AM   #2
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Sounds good to me.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 11-25-2015, 10:23 AM   #3
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I would use the stock.
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Old 11-25-2015, 12:08 PM   #4
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Sure..why not? I'm about ready to start preparing my dressing too. I love the kitchen smells today!!
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Old 11-25-2015, 12:32 PM   #5
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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.
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Old 11-26-2015, 01:08 PM   #6
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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!

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Old 11-26-2015, 01:31 PM   #7
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Oven ready, sausage & mushroom stuffing.....

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Old 11-26-2015, 01:45 PM   #8
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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
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