In a shamelessly "US of A centric" kind of way,

Happy Thanksgiving to you all!

(If you're not celebrating this holiday tomorrow, then I wish you a Happy Day!)

Joe

Happy Thanksgiving everyone (who celebrates it) and Have a Wonderful Day to all the others.

Bill

32 pound turkey, 10 pounds of potatoes, 4 pies, and enough of my famous Raisin Walnut Stuffing (the secret ingredients are raisins & walnuts) for 9 people, I started cooking at noon today so I could be ready by noon tomorrow. I can't see any reason to be thankful right now. But I will be once it's over.

????!

I have missed a lot of the traffic on the board this month, so I must have missed your invitation. Are you cooking for the lot of us?


Joe

turkiezilla

Brian,

Would you share your Walnut Stuffing receipe with us? It sounds delicious.

Have a great Thanksgiving everyone!

Mary

Preparation time 24 hours (yup you need to start on day before)

1 package corn muffin mix (roughly 8.5 oz)
1 loaf sourdough bread unsliced, you can get it at the bakery of any major supermarket
1 onion, finely diced (optional, me I don't use it)
1/3 cup raisins
2/3 cup nuts (I use walnuts, but feel free to experiment)
1 cube margarine (NOT BUTTER!!!)
2.5 TSB Italian seasoning, not poultry seasoning (any brand)
A little salt
2 cups turkey stock (make it from the giblets)
Cooked giblets
2 eggs

Prepare muffins and directed on box, then set aside to cool. In a non-stick pane add raisins, nuts, onion, and half of the margarine. Sauté for 3 to 5 minutes, until the mixture becomes “shiny”. Deglaze with half cup of stock, and seasoning simmer until raisins become plump (about 5 minutes.) And remaining stock and giblets set aside to cool.

In a larg mixing bowl and using hands brake bread in to small pieces (less then an inch.) Repeat with muffins. Melt the remaining margarine and drizzle over bread, mix with hands until margarine is evenly mixed.

After it cools add liquid to bread, mix with hands until evenly mixed, bind with 1 or 2 eggs as needed. Refrigerate overnight

Substitutions, dried charries, almends, whatever.

Also very good with duck (if you make it with duck cut way down margarine.)

Serves about 5, should stuff an average sided bird.

Brian,

WHo the Hell are you feeding, Algeria?

Seriously, the satisfaction must be worth it. And I might try your recipe. Not this year, obviously!

Happy (U.S.) Thanksgiving to all. Happy Belated (Canada) Thanksgiving to those who observe earlier. And Happy Uberpatriotic Day of Thanksgiving and Brutal Subjugation of Native People's Day (for the politically correct!).

Peace, love, and Thanksgiving (seriously!).

Scot

Volunteers at the animal shelter, I know every body thinks homeless on Thanksgiving the critters need to be taken care of too.

Brian,

Thanks for posting your receipe. Stuffing is my favorite part of the meal. I only get to eat it on Thanksgiving and Christmas so I eat a lot of it, with or without gravy. If my mother-in-law lets me I'll make yours for Christmas this year. Otherwise I'll have to wait until Thanksgiving '04. Well, maybe not.