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Old 12-21-2013, 09:33 PM   #11
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I love cornbread dressing....2 days before, I make my cornbread. When I start my dressing, I do saute the onions and celery. I use croutons called sage and onion also. Use the juice off of the turkey, sage, sometimes the meat off of the neck that I cooked of the turkey, and the cornbread all crumbled up.....mmmm, I'm a southern girl, but you cant beat it!!!
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Old 12-22-2013, 01:22 AM   #12
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Originally Posted by tawnydoll View Post
I love cornbread dressing....2 days before, I make my cornbread. When I start my dressing, I do saute the onions and celery. I use croutons called sage and onion also. Use the juice off of the turkey, sage, sometimes the meat off of the neck that I cooked of the turkey, and the cornbread all crumbled up.....mmmm, I'm a southern girl, but you cant beat it!!!

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Old 12-22-2013, 07:42 AM   #13
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I'm with you Tawnydoll and Steve. That is the dressing I grew up eating here in GA. My mom used stale biscuits if they were available. Add some gravy and cranberry sauce, MMMMMMMMMMMMMMMMM.
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Old 12-22-2013, 01:29 PM   #14
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Quote:
Originally Posted by tawnydoll View Post
I love cornbread dressing....2 days before, I make my cornbread. When I start my dressing, I do saute the onions and celery. I use croutons called sage and onion also. Use the juice off of the turkey, sage, sometimes the meat off of the neck that I cooked of the turkey, and the cornbread all crumbled up.....mmmm, I'm a southern girl, but you cant beat it!!!
Thanks for the idea Tawnydoll. I make turkey necks all the time, I don't know why I didn't make the connection. I live alone, so I often have cornbread left over. I'll try this for sure.
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Old 12-26-2013, 12:37 PM   #15
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For those who make cornbread dressing:

Whats with the hard boiled eggs? I see them in cornbread dressing in these parts.

Lastly. Whats Capon? I understand its a bird, but I am not familiar with it nor have i ever tasted it.
Is it like chicken and turkey?
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Old 12-26-2013, 12:50 PM   #16
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A capon is a castrated rooster. Supposed to make a better flavor profile for the meat.
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Old 12-26-2013, 12:56 PM   #17
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A capon is a castrated rooster. Supposed to make a better flavor profile for the meat.
That struck me funny, Andy. Poor guy had to give up his manhood before he died for the sake of flavor.
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Old 12-26-2013, 12:59 PM   #18
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Thanks for the idea Zz. I put Turkey Necks on my grocery list for a possible post holiday mark-down. I usually put the neck meat in giblet gravy. Right now I am hankering for some leftover stuffing aNd surely don't want a whole bird of any kind. I can make gravy with the stock.
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Old 12-26-2013, 01:09 PM   #19
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Thanks for the idea Zz. I put Turkey Necks on my grocery list for a possible post holiday mark-down. I usually put the neck meat in giblet gravy. Right now I am hankering for some leftover stuffing aNd surely don't want a whole bird of any kind. I can make gravy with the stock.
The stock has amazing flavor too. I let the turkey neck boil for a couple of hours. It takes a while to get really tender, but still has lots of flavor unlike some meats you can boil the flavor right out (like chicken).

I think you'll be happily surprised. Most packages of neck pieces are the larger ones nearer the body of the bird and have a surprising amount of meat on them. A 6" piece can weigh a pound!
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Old 12-26-2013, 01:19 PM   #20
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"I think you'll be happily surprised. Most packages of neck pieces are the larger ones nearer the body of the bird and have a surprising amount of meat on them. A 6" piece can weigh a pound! "

Wonderful. Shhh. Don't tell anyone else !
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