BWAH!
Lydia: But you are a vampire. Spike: If I'm not, I'm gonna be pissed about drinking all that blood.
'Potential'
Natter 62: The 62nd Natter
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
javachik - Nov 25, 2008 2:31:06 pm PST #3313 of 10002
Our wings are not tired.
Atropa - Nov 25, 2008 2:32:15 pm PST #3314 of 10002
The artist formerly associated with cupcakes.
reads Barb's recipe
re-reads Barb's recipe
Oh look, I'm craving chocolate. The Chocolate Coma pie sounds gooooood.
megan walker - Nov 25, 2008 2:35:24 pm PST #3315 of 10002
"What kind of magical sunshine and lollipop world do you live in? Because you need to be medicated."-SFist
Speaking of which, any one with a good stuffing recipe? Preferably one including sausage or other pork products.
javachik - Nov 25, 2008 2:48:10 pm PST #3316 of 10002
Our wings are not tired.
We're making an oyster stuffing that includes bacon (I eat the half made without bacon).
ChiKat - Nov 25, 2008 2:51:42 pm PST #3317 of 10002
That man was going to shank me. Over an omelette. Two eggs and a slice of government cheese. Is that what my life is worth?
My mom's cornbread dressing is very good.
1 pan of cornbread
4-5 slices of white bread
3 ribs of celery, sliced or diced
1 large onion, diced
4 eggs, slightly beaten
8 chicken boullion cubes dissolved in ~6C of water. Or ~6C of chicken stock
sage
Crumble up the breads, add the celery and onion. Pour in the eggs and stir. Pour in the chick stock until it's the consistency of runny oatmeal. Add 1-2T of sage. My mom's direction: Add 1T of sage and taste. Keep adding a little bit at a time until it tastes like it needs just a bit more and stop. Sage gets stronger as it cooks.
Pour into a 9x13 pan. Bake at 375 for 30-40 min.
Can be made up ahead of time and cooked the day you need it. Exceptionally tasty with giblet gravy.
No pork, but you could easily add sausage to it.
Barb - Nov 25, 2008 2:53:29 pm PST #3318 of 10002
“Not dead yet!”
Oh look, I'm craving chocolate. The Chocolate Coma pie sounds gooooood.
Seriously-- the longer it sits, the more intense it gets and the denser the texture.
dcp - Nov 25, 2008 3:09:44 pm PST #3319 of 10002
The more I learn, the more I realize how little I know.
Good Eats had a pre-Thanksgiving show on yesterday which showed this sausage and roasted chestnut dressing: [link]
It looked and sounded good, dunno if I am going to try it though, because of the eggs and cream.
My family's One True Dressing is just crumbled cornbread mixed with chopped celery, onions, salt and pepper, soaked in juice from the roasting turkey, and baked separately.
megan walker - Nov 25, 2008 3:23:39 pm PST #3320 of 10002
"What kind of magical sunshine and lollipop world do you live in? Because you need to be medicated."-SFist
We're making an oyster stuffing that includes bacon (I eat the half made without bacon.
See, I would want the half without the oysters.
ETA: Cornbread sounds good.
javachik - Nov 25, 2008 3:37:53 pm PST #3321 of 10002
Our wings are not tired.
See, I would want the half without the oysters.
Hee. Yeah, we don't normally make oyster dressing, but Steven has requested it. I got a recipe off of epicurious.com that had some rave reviews. Just spoke to Charlie and he says he's not putting bacon into it at all.
We'll see. T-Day to me IS stuffing so it's important that it's tasty, dammit.
megan walker - Nov 25, 2008 3:41:08 pm PST #3322 of 10002
"What kind of magical sunshine and lollipop world do you live in? Because you need to be medicated."-SFist
T-Day to me IS stuffing so it's important that it's tasty, dammit.
This is why I volunteered to make it, but I'm starting to regret that. Especially since I found an easy squash/pecan/blue cheese recipe that makes much more sense.
At my sister's, I am only allowed to make my special cranberry sauce, so I'm not used to this T-Day pressure.