Food

STUFFING: TO CRUNCH, OR NOT TO CRUNCH?

I was reading the thread "Age Old Question", and I noticed a lot of folks out there are looking for pillowy soft, ultra moist stuffing.

Growing up in New Hampshire, Mom was always striving for the perfect Norman Rockwell Thanksgiving. So naturally she stuffed the bird. The one thing I remember about the stuffing aside from the fact it was good, was how it was a full on scrum to get the crunchy outer part and one or two were left with the inner stuffing.

I don't stuff my bird, but when I cook my stuffing (Cornbread with spicy sausage, dried cherries and apple. Butter and Mirepoix added of course) I finish it with the foil off to get a serious crust on the top.

Am I Alone?!

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