The main reason being that they are too hard to keep clean (the fronts) – and the cost.
I loved all of the comments. It really did make me
rethink the whole stainless love affair.
So…this week, in honor of Thanksgiving – I thought I would tackle the age old question.
NOOOO. Not how much bourbon goes into Aunt Charlotte’s Bourbon Pecan Pie. (note: our family do not say Pecan-Bourbon pie) The ingredient listed first always has the most content.
So, Yay or Nay?
Stuff the Bird…or don’t stuff the bird?
First of all, let me state that here in the South.
It’s not even “stuffing.”
As in Cornbread and Sage Dressing.
As in baked in a pan, preferably cast iron which has been perfectly seasoned and passed down from your Granny.
And the dressing never, ever gets anywhere near the inner cavity of the bird.
Now I will say, for photography reasons there is nothing any more “purdy” than a stuffed turkey. That yummy cornbread goodness aimlessly tumbling out of the perfectly browned and crispy-skinned nugget of poultry.
It’s the epitome of roasted turkeyness.
One year, in an effort to showcase my food styling skills, I went so far as to spoon the oven-baked cornbread dressing around the bird. I added mini bouquets of fresh sage and kumquats. It was Martha Stewart worthy, if I do say so myself.
I thought my Southern family would mutiny that year. Aunt Charlotte went straight to her pie. (for medicinal reasons, I’m sure) Mama gave me her best “tsk, tsk.” (oh, the pain of that tsk, tsk) Cousins snickered and Uncles declared it a natural disaster.
Hence, the dressing has stayed in the pan since then.
So. Now it’s your turn.
Yay or Nay.
Stuffed Turkey. Yay.
Not Stuffed. Nay.
Carry on my soon-to-be tryptophan-induced friends.