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I think AlterJ and Cooks Illustrated are on the money here. That sounds great to me. Perfectly cooked turkey, with turkey-enhanced stuffing. Win-win and second helpings please. Nice.

@PerkyMac - Thanks! It's also fantastic with crab. Do a small single serving and saute up some vedge to go on the side for a full meal.

Dinner for someone else...but not for me, cuz I just don't like the stuff.

Lobster pot pie

Corn Cream:
3 ears of corn, kernels scraped off
2 cups chicken stock
3 cups cream, room temp
3 cloves garlic, minced
2 shallots, minced
Blond roux

In medium pot over medium heat cook garlic and shallot in oil until translucent. Add 2 Tbsp roux. Add corn, corn cobs, and whisk in chicken stock. Simmer for 10-15 minutes. Remove cobs. Whisk in heavy cream, cook and reduce until sauce coats the back of a spoon. Puree sauce in a blender until smooth, strain through a chinois. Season to taste with salt and pepper.

Dice parsnip, chop asparagus, dice carrot. Bring pot of water to a boil and blanch asparagus. Same pot, add parsnip and carrot with a drizzle of honey and blanch.

Saute whole pearl onions in oil and butter until nearly cooked through.

Slice shitake mushrooms.

Throw everything (including chopped lobster meat) into individual ramekins, or one large casserole dish. Top with puff pastry.

Bake at 350 for 15-20 minutes.

I'd make a little Lobster Pig.

Recipe: Hot drawn butter, squeeze of lemon, ME. :-)

lobster bisque?

Dry brine is brining without the water. You rub the turkey with kosher salt or sea salt (1TB per 5lbs of turkey), place in plastic bag, and refrigerate for 3 days, a bit of liquid will develop that you massage back onto the bird everyday. Dry off the bird and cook as usual. The LA Times had an article on this. Apparently it makes for a great tasting bird and doesn't have the space issue of water brining.

I like stuffing the bird because, in my pseudoscientific experience, it seems to keep the breast from cooking as fast... seems like the bird cooks more evenly when stuffed. But, it's true... when you take it out, let's just say it's not something you'd want to serve to someone with a compromised immune system. So... stuff the bird, and make enough to bake some outside the bird as well. Eat the dressing while the stuffing comes up to the proper temp in the oven. Satisfy both the dressing AND the stuffing (with yummy drippings) devotees.

Welcome back Gator Pam!

I think AB changed his opinion on stuffing. I caught an episode on Sat at the gym (no cable at home) where he was in fact stuffing a turkey with challah stuffing... which was pre-stuffed in a cloth bag.

I like the "in the bird, moister" version of stuffing.
The solution that works best for me is to make my "stuffing" in the crockpot.

Follow nearly any recipe for stuffing/dressing.
Put it in to a lightly greased crockpot.
Cook on High for 45 minutes, then turn to Low.

The "newer" crockpots that cook hotter in temperature will have the stuffing ready to serve after four hours on Low. If you then turn the setting on to Warm and sit at the table a couple of hours later, those who like the part of the stuffing that tends to crisp up outside the bird will have a ring of crispier stuffing next to the wall of the crockpot. Those who prefer the moister stuffing that tends to be typical of being made inside the bird will have the rest.

In my older heirloom crockpots, the stuffing can go as long as seven to eight hours on Low after the first 45 minutes just fine. You have to know your crockpots.

I own five crockpots of varying size, and they get a good work out at the holidays. With the bird for Thanksgiving, and the standing rib roast in December, oven space is at a premium since I do not have double ovens. I use my crockpots for everything, from soup, through sides, to dessert. Having electrical outlets and sturdy tables on the patio to set them up on also frees up counter space.

Consider the crockpot option! You'll never do a holiday meal without again. ;)

Oh...and "hi" everybody.
It's the holidays.
Time to return.
I'll try not to make a name for myself as a spammer again.
*blush*

My Thanksgiving cocktail of choice is called Plymouth Rocks, something I created a few years ago with what I had on hand at the time.

Fo six cocktails, stir together over ice-- 3/4 cup Maker's Mark or Wild Turkey, 1/4 cup Cointreau, the juice of half an orange, and several dashes of bitters (I use either orange bitters or Peychauds). Strain into chilled cocktail glasses and top with sparkling apple cider.

You can skip the cointreau, increase the orange juice a bit and add an ounce or two of simple syrup if you prefer.

I like Sazerac cocktails, too. They always make my relatives seem much wittier to me.

My sons are between 6'1" and 6'3" and that's why I love them so much--their hands are a lot farther away from their eyes and noses than mine are. When I know one of them will be stopping by, I'll hurry and dig up a root. I tell them there is no "grater" duty than helping your mother. Jeez, do they groan about the work, but they sure do like the big blob of horseradish cream next to their slabs of prime rib.

If you want to make the best condiment in the world, grate horseradish and puree an equal amount of seeded tomatoes, throw in a few cloves of garlic - 2-6 depending on volume, and salt to taste. Go to heaven.