XPost: rec.food.cooking, can.politics   
   From: lds@example.ut   
      
   On 10/14/2024 11:24 AM, Cindy Hamilton wrote:   
   > On 2024-10-14, Dave Smith  wrote:   
   >> On 2024-10-14 10:46 a.m., Cindy Hamilton wrote:   
   >>> On 2024-10-14, ItsJoanNotJoAnn  wrote:   
   >>   
   >>>>>> Could you have requested the turkey be split down the middle   
   >>>>>> and frozen for a later date??   
   >>>>>   
   >>>>> How do you stuff a split turkey?  It's just a vessel for stuffing.   
   >>>>>   
   >>>>>   
   >>>> I don't know, I've never stuffed a turkey and know no one   
   >>>> who has.   
   >>>   
   >>> You surely are benighted.  Stuffing benefits greatly from absorbing   
   >>> the juices from the turkey.   
   >>   
   >> I can't imagine a turkey without stuffing.  Hell, you might as skip the   
   >> gravy too. Stuffing was always an integral part of a roasted turkey in   
   >> my family and my wife's. To the best of my knowledge, there are only a   
   >> couple people in my extended family who don't like it, and one of those   
   >> is an extremely picky eater who doesn't like just about everything. My   
   >> wife is a low carber and does not eat bread, but even she has a little   
   >> stuffing.   
   >   
   > Many people bake it in a separate dish.  When I was a kid, we   
   > had some inside the turkey and some baked in a separate dish.   
   > Each one had its adherents.   
   >   
      
   Top tip:   
      
   For the separate stuffing dish to flavor up it's useful to take anything   
   not used in giblet gravy (neck, hearts, giblets, wing tips) an lay them   
   over the stuffing before cooking. Enough turkey flavor and fat will seep   
   down in to make it equally as tasty as cavity stuffing. Also add some   
   extra broth for moisture.   
      
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