[Sca-cooks] Turkey day odds and ends

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Marcus Antaya:
>  > Buy your pumpkin at Halloween, if kept in a cool, dry place, it'll stay
>>  good for a long time. Just don't let it freeze.  I always cook my
>>  dressing separate from my turkey.  Every time I've tried stuffing the
>>  turkey, I didn't like the way things turned out.  The turkey was dry and
>>  the stuffing very wet. I think I'll try the pumpkin thing next year,
>>  since you gave it your seal of approval.
>
>My Grandmother makes a stuffing made out of ground veal and pork. It's
>almost like a meatloaf that's baked in the turkey...the fat from the
>stuffing keeps the turkey nice and moist, and the stuffing is fought over to
>the last little piece. If anyone is interested in the recipe, I'll post it.
>
>To be honest, I never had bread stuffing until I went to my wife's family
>Thanksgiving.
>My parents got a phone call threatening death if they didn't save me some!!!

I gather that the meat stuffing is a French poultry tradition, while
the bread or other starch versions are generally derived from English
traditions.

Adamantius