Phillyist: Foodsday Tuesday: As an Aside

SeattleSarah

Sun, 30 Nov 2008 16:13:23 -0500

This is one of my favorite ideas for a sidedish, cheesesteak stuffing. http://www.dailymotion.com/cookinwithchisa/video/xopiv_cookin-with-chisa-cheesesteak-stuff_creation One of these years I'm gonna try it.

Pat Holston

Tue, 25 Nov 2008 16:51:59 -0500

I can attest that the cranberry-ginger relish was outstanding. And i have no comment on stuffing, as I am not a fan. I'll save the room for more mashed potatoes.

Ross Currie

Tue, 25 Nov 2008 16:42:42 -0500

If you put some the stuffing between the meat and the skin, so that you're not cramming it all into the cavity, that will keep the meat moist, and also keep the cooking time down.

Cement Brunette

Tue, 25 Nov 2008 16:18:14 -0500

Stuffing (cooked in the turkey) is a sure fire way of ruining your bird because you have to cook the turkey too long to cook the stuffing. There are a ton of non-Stove Top recipes for dressing that are probably more delicious than Stove Top. You can always stuff it in the bird for presentation purposes if you really need to.

Ross Currie

Tue, 25 Nov 2008 16:11:43 -0500

Stove-top is all well and good for an average dinner, but for Thanksgiving, no way.

Jim Genzano

Tue, 25 Nov 2008 15:31:39 -0500

To Ross I say, "Bah." I LOVE Stove Top stuffing.

Angela DiOrio

Tue, 25 Nov 2008 15:02:36 -0500

I made this Cranberry-Ginger relish last year and it was a bit hit. I might just have to repeat it again this year.

Ross Currie

Tue, 25 Nov 2008 14:51:39 -0500

I load up on stuffing, assuming it's done properly (i.e. cooked inside the bird; none of that stove-top bs).