[Sca-cooks] Turkey day odds and ends

[Marcus Antaya]

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

Actually, my Grandmother is Slovenian. Don't know where she got it from
originally.

Still trying to find actual measures on the Turkey Brine, if anyone can
email me, direct even.

Thanks
Gyric

> Adamantius
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks