Turkey stuffing. in or out
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| My family doesn't eat stuffing, but I was watching Rachel Ray this morning and she put her stuffing in muffin pans...cool idea. |
| Definitely in!!
But, we love it, so there is extra out - in a separate pan.  |
| Both. Inside doesn't hold enough both the body and neck, so I always make more and cook it separately.
Muffin pans, would dry out too quickly but good portion control. |
| in the bird (and extra out)....but the mushy inside the bird stuffing is the best! |
| In and out. The in is really moist, so when everything is done I mix half the in with half the out. Stuffing (with gravy) is my fave part of Thanksgiving dinner. |
got sheep wrote: Definitely in!!
But, we love it, so there is extra out - in a separate pan. Yep! Same here. I am getting soooo hungry! |
| In with the extra out, tried the muffin pan thing and it does dry out. |
got sheep wrote: Definitely in!!
But, we love it, so there is extra out - in a separate pan. ditto but the inside goes first!! |
kerry wrote: got sheep wrote: Definitely in!! But, we love it, so there is extra out - in a separate pan. ditto but the inside goes first!! Us too. At the extended family party, you want to be at the front of the line. If you are too slow, all the "good" stuffing is gone and you are stuck with the stuff in the pan.  |
| In and out |
| I do both but I prefer to eat the stuffing that's cooked out of the bird.... |
| i refuse to stuff the bird. ew. but I love crispy stuffing |
| I do both. The kids have always loved the "stuffin' muffins". I just cook them a shorter time and they're really good to nibble on while dinner is cooking. Did you know, technically, the stuffing that goes into the bird is stuffing, but the stuffing cooked outside of the bird is dressing? |
debcram wrote: Did you know, technically, the stuffing that goes into the bird is stuffing, but the stuffing cooked outside of the bird is dressing? Fascinating!!!
What do you call the pan seared stuffing that is made with cream soup on an informercial for a countertop grill-like device? (Am I the only one who thinks it would taste great, but will probably never try it because of all the salt and carbs?) |
Ron wrote: debcram wrote: Did you know, technically, the stuffing that goes into the bird is stuffing, but the stuffing cooked outside of the bird is dressing? Fascinating!!!What do you call the pan seared stuffing that is made with cream soup on an informercial for a countertop grill-like device? (Am I the only one who thinks it would taste great, but will probably never try it because of all the salt and carbs?)  I must have missed that one! |
| I just googled it; it was for a product called the GT Express 101. They called it "Stuffed Soup" and here I found a picture of it from a customer who made the recipe.
http://www.flickr.com/photos/piratejohnny/2586428202/ I am strangely attracted to this... well, maybe not so strangely. When I googled it many people were saying how they bought the machine just to make the stuffed soup! How silly/strangely attracted is that??? |
| It looks pretty good to me! I like crunchy burnt stuff! (Think the semi burnt crumbs from corn flake chick, or the shake and back that falls off the pork and semi burns. Oh yum! |
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