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Thanksgiving Stuff(ing?)

I’m going to have dinner with my cousins and their Greek relatives.  Their dinners are usually big, delicious and LOUD.  Should be fun.

I found this recipe from the guys at Sorted for barbecued turkey, not to be mistaken for deep fried turkey that you have to cook on your patio to keep your house from going up in flames.  My family used to barbecue turkeys in the summer for parties.  On a per pound basis, turkey is pretty cheap and when it’s barbecued over charcoal, it takes on a southern smokey flavor.  Weber kettles are the best for this because of their round shape.  They still need to cook for a good long time but the good thing is that it’s hard to overcook them.  My mom tends to like her meat totally exsanguinated, dejuiced and toughened by exposure to prolonged overheating.  Sure, it’s good to make sure your poultry is thoroughly cooked but you can take it too far, which she does.  Oddly, this is harder to do when you’re barbecuing it.  So, I recommend this method if you’re dealing with cooks or guests who like super, extra well-done meat and everyone else, um, doesn’t.

 

Serve that baby up with some mashed sweet potatoes with smoked paprika and ancho chili powder and a gravy boat of mole sauce and that is one delicious dinner.

One final thing, that concoction that goes into the bird (or used to until people started freaking out about germs).  I like  mine with sausage, apples, golden raisins, celery, onion, walnuts and seasoning.  My nephews HATE that combination.  Give them StoveTop and they’re fine.  But whatever you choose to serve, what do you call it?  I’ve always called it stuffing.  When I lived in Ballston Spa New York as a kid, everyone called it filling.  Yes, technically, it is filling a cavity but filling somehow fails to convey the essence of the dish.  Then there is dressing.  That one makes no sense at all but it sounds a bit like what Jane Austen’s family might have done to the pheasant that Mr. Bingley shot.

Anyway, what do you call it?  And what’s your favorite dish?

Happy T-day!

 

14 Responses

  1. We call it filling but then I’m sort of a transplant to the Alabama Triangle.

    Meanwhile folks across the county are gearing up for that other Thanksgiving tradition, trampling grannies and children to get those $100 flat-screen TV’s.

  2. Happy Thanksgiving.
    My stuffing is yours sans apples with a glug of sherry or maderia.
    I call it dressing, now, because we cook turkey breast instead of a whole bird. My secret to making it taste as good as if it cooked inside the turkey is lots of turkey broth to moisten the crumbs.

  3. Have you tried dried cranberries in your stuffing? Yum!!

  4. I call it stuffing,not dressing. My ladyfriend’s recipe resembles yours, except she insists on soaking the raisins in red wine. I doubt that it makes a difference, but she is convinced that it does. Either way, stuffing is the best part of the meal. We cook it outside of the bird because everyone these days says we must, but I can well recall the days when we cooked the stuff IN the bird, and I do not recall dying.

    My dog Bella considers this the finest holiday of the year.

  5. Tonight’s the night for turkey and stuffing sandwhiches on potato bread with cranberry sauce and mayo.
    Grandpa Murphy’s turkey sandwich, here we come.

  6. Tomorrow night: leftover turkey and sides casserole.
    That’ll do us for about three days.

  7. Dressing! Alabama, Arkansas, Missouri and Oklahoma. It’s all about the sage and the cornbread.

  8. Stuffing. (California) hope you had a great TD. I forgot it? Was writing a novel so had to get takeout. Will do it in the next day or two. In the meantime? Today made ice cream muffins for a brunch. You want them! xxoo! recipe at my blog. Hope all is well RD & Co. Hard to believe how it all looks politically now. Geez. From when we met til now, hugs. Omg ya know. Yeah. Omg.

  9. I like bacon, not sausage, with onions, mushrooms, raisins, dried cranberries, and corn bread. Mostly it’s my mother’s recipe and her mother’s recipe but I added the dried cranberries and switched from white bread (ugh) to corn bread. Also I add chicken broth. I like chicken much better than turkey. It does keep the stuffing nicely moist.

    Stuffing is the best part of the meal. Pumpkin pie runs second. Sweet potatoes run third. At least that’s my opinion.

    Bacon is not only crunchy but has a nice smoky taste. Sausage gives the stuffing a nice kick but lacks crispiness and a smoky taste.

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