tag:blogger.com,1999:blog-4322097819850058517.post2938301455300276725..comments2023-06-12T04:32:03.116-07:00Comments on Pictures/Thoughts: Journal ~ An Intimate Thanksgiving & Pre-thinking for my First TurkeyRebbhttp://www.blogger.com/profile/08117210892683574784noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4322097819850058517.post-91950799531459180772014-12-25T13:09:57.067-08:002014-12-25T13:09:57.067-08:00The stuffing you describe sounds delicious, Ashok....The stuffing you describe sounds delicious, Ashok. Often it is the simple things prepared with love and care that taste the most satisfying. I'll have to remember your land lady's recipe for next time. The turkey did turn out a beautiful deep color. The temperature on the thermometer was a bit over, meaning I overcooked the bird. But, it still tasted good and I'm glad it wasn't undercooked. I asked my mother-in-law if I could make the gravy and she said yes, so I used the gizzards to prepare the stock that I would later use for the gravy. After it was all done simmering, I chopped up all the gizzards for the gravy. I must say, the gravy was delicious. : )<br /><br />Do you mostly eat vegetables and fish now, Ashok? I need to get on a better diet, especially for my husband. It's a challenge sometimes to bring flavor without the added fat.Rebbhttps://www.blogger.com/profile/08117210892683574784noreply@blogger.comtag:blogger.com,1999:blog-4322097819850058517.post-32405788534600908872014-12-24T13:56:29.922-08:002014-12-24T13:56:29.922-08:00beginning with a turkey you have ended with such l...beginning with a turkey you have ended with such lovely and profound thoughts. My land lady in Canada when I was a student used to make a lovely stuffing with just bread crumbs bit of garlic and salt and at times chopped celery and crushed walnuts and always said it needs half an hour per pound covered at 350 degree and a few minutes later uncovered at 450 to brown. I agree with you that a pan gravy is a must after a roast but in recent years I have got off meat and poultry so do not get to do that now Ashok https://www.blogger.com/profile/13678997673056672234noreply@blogger.com