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Old 11-16-2015, 11:33 AM   #11
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Originally Posted by medtran49 View Post
Now, ya'll are talking about dressing, not stuffing. It's only stuffing if it's in the bird.
It is unstuffed stuffing.
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Old 11-16-2015, 11:45 AM   #12
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Okay, I'll bite..what is a Nesco??
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Old 11-16-2015, 11:55 AM   #13
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Stuffing - cooking methods?

It's a combination slow cooker, roaster, steamer and baker. It has multiple temperature settings. A really neat appliance, you can even waterbath can small batches in it.

Mine is a "Millennium" that I got 15 years ago.
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Old 11-16-2015, 12:25 PM   #14
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Originally Posted by cinisajoy View Post
It is unstuffed stuffing.
If it's not stuffed, it's dressing.
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Old 11-16-2015, 12:31 PM   #15
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Originally Posted by Sir_Loin_of_Beef View Post
I use the Julia Child method, in my Nesco-type turkey roaster. It includes a double recipe of my world famous Sausage, Apple, and Fennel Corn Bread Stuiffing:

Ingredients:
1 day-old cast iron skillet cornbread
2 tsp light olive oil
6 ounces bulk Italian sausage
2 cups onion, finely chopped
1 bay leaf
1 large Granny Smith apple, diced
cup diced celery
cup diced fennel bulb
1 tsp garlic, minced
tsp poultry seasoning
tsp salt
tsp fresh ground black pepper
tsp crushed red pepper
1 cups turkey stock
2 large eggs, lightly beaten

Instructions:

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and saute it until browned, stirring occasionally. Add the onion and bay leaf and cook until the onion starts to brown, stirring occasionally. Add the apple, celery, and fennel and continue to saute for 5 minutes. Add the garlic and the next 5 ingredients (through black pepper) and saute 1 minute more. Remove the sausage mixture from the heat and discard the bay leaf. Cool the sausage mixture to room temperature.

Crumble the corn bread into a large bowl. Add the cooled sausage mixture to the bowl and toss to combine. Add the broth and 2 eggs to the bowl and toss to combine. Place the dressing into the bottom of the turkey roaster, arrange the turkey pieces on top of the stuffing to cover and cook as directed in the America's Test Kitchen video.
I'll try that with shredded pheasant as a casserole. Thanks.
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Old 11-16-2015, 12:41 PM   #16
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Quote:
Originally Posted by medtran49 View Post
Now, ya'll are talking about dressing, not stuffing. It's only stuffing if it's in the bird.
"Dressing" is an oil and vinegar mixture that's poured onto salads. :
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Old 11-16-2015, 12:56 PM   #17
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Originally Posted by Dawgluver View Post
Welcome to DC!

I think it will be fine. The Nesco is a wonder! You could even cook your turkey in it. I usually make my stuffing in the microwave. It's just reheated bread, so nothing to worry about.
We like how the drippings flavor the stuffing ingredients, including puffing up the raisins that DH likes, so I always stuff my bird. I don't use meat and I make it right before I stuff and roast the turkey, so it's already cooked through when it goes in the oven.

The Nesco sounds like a great appliance. I might think about replacing my slow cooker with one.
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Old 11-16-2015, 12:57 PM   #18
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Quote:
Originally Posted by lyndalou View Post
Okay, I'll bite..what is a Nesco??
That was great information Dawg left about Nesco roasters. I think mine is closer to 25 yrs old, and it's by far my favorite portable appliance. They're not expensive and even if they were, it would be worth every penny. Too bad the crock pot can't do everything a Nesco does.

Take a look..
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Old 11-16-2015, 12:59 PM   #19
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Quote:
Originally Posted by GotGarlic View Post
We like how the drippings flavor the stuffing ingredients, including puffing up the raisins that DH likes, so I always stuff my bird. I don't use meat and I make it right before I stuff and roast the turkey, so it's already cooked through when it goes in the oven.

Even stuffing that's cooked through before it goes in needs to be cooked to 365 degrees because it gets contaminated with bacteria when it goes into the bird.
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Old 11-16-2015, 01:58 PM   #20
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Originally Posted by jennyema View Post
Even stuffing that's cooked through before it goes in needs to be cooked to 365 degrees because it gets contaminated with bacteria when it goes into the bird.
That's 165, right?
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