Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Ben on December 20, 2021, 09:09:07 AM
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I love stuffing. Besides whatever stuffing I put in the turkey, I always put extra in a casserole dish and bake that separately. The separate stuffing always comes out better and with a better texture (including a crust) than the stuffing in the turkey.
So for my Christmas turkey, I am only going to make the stuffing separate. Which leaves me with an empty turkey. I have read of various "alternate stuffing", such as apples and onions that you use just to flavor the turkey vs a stuffing you eat. Do any of you do that? Do you have any recommendations for such "stuffing"? I like the idea of apples, but I'm sure there is good stuff to use that I'm missing. I always lay bacon over the top of the turkey, but maybe I could stuff some inside too?
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It cooks better without anything in the cavity. But if you want to put something in there (that's what she said) maybe a couple of onions cut in half, some parsley, and/or chopped celery. After they are cooked in the bird, those would all be good mix-ins for your dressing.
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I have tried the cut up apples, or lemons, or onions, and not noticed much difference. I just roast the turkey with the cavity empty now.
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It cooks better without anything in the cavity.
That's another reason for my change. Anything I put in there would be put in loosely versus filling the cavity.
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"The separate stuffing always comes out better and with a better texture (including a crust) than the stuffing in the turkey."
That's just crazy, evil, evil crazy talk.
But, if you insist on going that route, which is an abomination before man and God, I'd go with a combination of onions, apples, fresh herbs, and cranberries.
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If no stuffing you could always use an octopus.
https://www.sadanduseless.com/cthulhu-turkey/
bob
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Carefully poke a few holes in one side of a can of Guinness, and stuff that in...
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Inside the bird: butter, salt, and herbs. And then more butter, salt, and herbs. Put that under the skin, too.
I put the celery and onions under the bird to keep it off the bottom of the pan since I don't use a rack. The celery and onions also flavor the drippings which works great to make gravy.