Taking a page from Julia Childs book. Well, not from her cookbook :). But her work ethic, which included testing recipes. There have been plenty of times when I just dove into the deep end and tried new recipes on guests. But Tim convinced me that we really needed to test this one. A few photos to follow. Ill play with seasonings, but, omigoodness, this was good. I made a double batch of stuffing, and used half in the bird and baked off the other half, without processing, in the oven. Back and neck turned into stock for gravy. The carcass is now in the stock pot with the usual accoutrements.
Posted on: Mon, 17 Nov 2014 01:56:46 +0000
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