This stuffing is for a big bird, not to be confused with stuffing"Big Bird", or as a side for any roast. It will easily stuff a 24 pound bird and have a little left over. If you are using a smaller bird, you can halve this recipe, or else freeze the extra. One of the best things about this stuffing is how well it freezes. Take any extra stuffing and place it in a foil lined casserole dish. Bake like normal and cool to room temperature. Freeze for a day or two. Remove your casserole dish and you will have a nice package of frozen stuffing for whenever you need it.
NO I WON'T! I'll TELL him this IS what we are having!!! :^D
Gravy was my biggest problem until I discovered the wonders of microwave sauce-making. One tablespoon butter, 2 of flour for 30-40 secs. on high, stir, then microwave 1 min. more at half power 'til the roux is bubbly, add 2 cups broth (from the turkey pan drippings + water)...microwave at half power at 1 minute intervals, stir, 'til boiling, then 1 minute more. Add salt/pepper to taste. No lumps, no continuous stirring....foolproof. (^:
Snow Bunny, I love your giblet story. What a great way to put your guests at ease. LOL! What other food comes with its guts packed inside?
Funny turkey story I heard on Johnny Carson years ago...Jack Palance lived on a ranch as a child and became friends with the live turkey his folks bought for Thanksgiving dinner. The turkey became Jack's pet, ended up sharing his room, followed him around the ranch and lived a good, long turkey life. (^: