Saturday, 27 December 2008

Stuffing the Bird

I like my stuffing or dressing really plain no nuts or raisins . I really like tradition and am happy to stick to it .
I used dry bread, Parsley, Celery leaves, Sauteed onion, butter, grated carrot and fried bacon . I seasoned with salt, pepper added Sage, Thyme and Fresh rosemary . I added some Chicken stock and Placed the stuffing under the skin of the bird .I then covered in butter and cook the 15lb turkey wrapped in foil at 180 for 3 hours. Then removed the foil and cooked for another hour.


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