Mia McDavid <mia_mcdavid at attbi.com> writes: > For me, the be-all and end-all is a free-range, fresh-killed (and I > don't mean "fresh" as in has had ice crystals in its gizzard for two > weeks) turkey, which I *finally* scored in the Twin Cities!!! My mother and sister used a fresh, free-range turkey this year, and it came out very well. Much more expensive, of course. I'm not at all sure it was worth it. > Oyster dressing has a very creditable source; I found it in Joy of > Cooking. Of course, anyone who doesn't like oysters shouldn't go > there... Long tradition, too. I've never tried it, being committed to the current standard stuffing. > Glenn was responsible for the forcemeat under the skin of the > breast--sausage, herbs, and seasonings. We feel this is particularly > important with free-range birds, which do not have fist-sized clumps > of fat in all the crevices. We didn't do anything like this, and it came out at least as moist as a broth-injected frozen commercial bird usually does. > I'll let y-all know how it turned out. Do please. > Happy Thanksgiving (or whatever you call it when there's nobody to > give thanks to! ;-> ) That's just what it's called. It's an eating holiday. -- David Dyer-Bennet, dd-b at dd-b.net / http://www.dd-b.net/dd-b/ John Dyer-Bennet 1915-2002 Memorial Site http://john.dyer-bennet.net Dragaera mailing lists, see http://dragaera.info