I use the words Stuffing and Dressing interchangeably whether stuffed into the bird or baked separately. I very seldom stuff a turkey or chicken anymore. I prefer the stuffing cooked separately. Here is another stuffing recipe that I make occasionally. Usually when I am boning out a whole turkey or chicken. This is one of Moe's favourites. I think I might make this for Thanksgiving dinner this year. Home Cookin Chapter: Recipes From Thibeault's Table Chicken - Deboned Stuffed Chicken ================================== Source: Pat Davis Cooking School, Grand Rapids, Michigan 1979 Note: A Boned out Three pound chicken will feed 6 nicely. 1 Three pound chicken or 4 Whole Chicken Breasts (not singles 3 cups Fresh Bread - Crumbled 1 small onion 1 clove garlic 1/4 pound of Sausage (I usually use one Italian Sausage) 1/4 pound of mushrooms 1 teaspoon dried thyme or 2 teaspoons of fresh 1 egg Butter Chicken Broth Salt and pepper to taste Sauce 1/2 cup White Wine 1 cup Chicken Broth 1 onion 2 small tomatoes 1 garlic clove . Bone out whole chicken or if using just the breasts bone the breasts but leave them whole. DO NOT REMOVE SKIN Save bones. Saute onion, and garlic in butter. Add sausage, (if using link take meat out of casing), add sliced mushrooms and saute. Season with thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken broth to moisten. Add egg. Stuff chicken,(or breasts) and sew up with unwaxed dental floss. Preheat oven to 375�. Place bones in shallow roasting pan and place chicken on bones. Roast for 30 minutes and then add one coarsely chopped onion, and two coarsely chopped tomatoes,and the garlic clove to the pan. Pour in 1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should sit above liquid resting on the bones. Continue roasting for another 30 to 45 minutes or until chicken is cooked. (note: Breasts take the less time) When cooked remove chicken to board to rest and remove bones from pan. Skim excess fat from pan juices add the remaining 1/2 cup of chicken broth and pour contents into blender. Puree to make sauce. To serve, Remove dental floss (comes out easy with one little pull). Slice breasts into nice rounds and place 3 or 4 slices on each plate. If using the whole chicken, also slice in to 1/2 inch slices and place one to two on each plate. Drizzle with sauce. Pictorial - Boning a Whole chicken

Whether bone in or boneless, I cook it the same way. Shove a ton of herbed butter under the skin(I like sage,chives and thyme for a turkey),heavily season the skin with salt and pepper,and roast that sucker. I have long wanted to try Ina Gartens turkey roulade(minus the fruit) but finding a whole,boneless skin on turkey breast has proved almost impossible around here. And I couldn't debone one myself, it would be shredded...

Artemis_ma, I had 146 written originally, but have changed it to 148 – thank you. OT: I woke up in the middle of the night last night, literally sat up, and almost said aloud “that is artemis ma’s kitchen!” Forgive me, I didn’t remember your reveal post, but I guess it’s been in my subconscious all the while… I love your kitchen (said that a while back, but worth repeating). I even remember a family member had made or found an incredible crazy-looking langolier-like (from a Stephen King book) metal creature sculpture with eating utensils which I adored! I hear you, I’m now in TN, where the humidity makes me soaked after 10 minutes outside. I loved NM, the heat so dry… but DH is here, so I am : ) Plllog, you have a good point. I was thinking if there were followers, or later someone searching, they’d like to hear a newbie’s experiences, but yes, this is a long thread now, and many might skip over some of this invaluable information accidentally. I’ll start a new thread but include reference to this one. I’m (again) saving your comments. I need to write all this out in a notebook – writing it again will help me remember without having to look up things every time. I put a towel over and around the container with my long-cook meat yesterday and had been watching the water level like a mother hen : ) Sherri, I’ll keep your comment in mind about fast sears. See? These types of learning experiences are so helpful and I feel others can also benefit! That’s what I’d read Islay! Endive with butter and ginger? Instant gratin? My brain is in joyful overload! Bragu, I’d never have thought of that combo, ever… will now! Sleeve, I think I will start a new thread.. Yes, I will put sous vide in the title : ) “In a 'part-2' thread I'd like to hear some recipes.” – Last night I was thinking the same thing! I’ll make that request and share what I’ve got thus far (which isn’t much, but it’s a start!). Ha! There’s a very happy dog at your home! Did you smile or grumble? I’d have done both! Ah, so you use it for lunches and tacos! Or were going too.. Oh my, that London broil… I hope I’m not sous vide’ing (OK, how do you say it???) the round sirloin tip roast too long… oh well, trial and error! Sleevendog, I know I sound dense, but to clarify: You had a London broil that had been sous vide earlier, then you smoked it 45 minutes at 180-200 F to finish? Because, I’m thinking I can get (even in this heat) the weber and pellet tube at 200 F… I have yet to pre-sous vide and freeze anything – because I need to get my times and temps down before doing several at once. This is so embarrassing, but it’s the only way to learn: I looked for a London broil last Tuesday - but I was also looking for Top Round (which I also couldn’t find). Now I understand London broil is Top Round or Flank Steak or the way it’s prepared??? I bought the ‘round sirloin tip roast’ because it was cheap, and have never bought one before (it’s about the same thickness I think as Sleeve’s London Broil pic). It’s my understanding the top round is more tender than the sirloin tip, but the sirloin tip has some flavor. I’ve stared at photos of cow cuts, read multiple beef articles and my brain is now sous vide! If anyone can clarify what a London broil is, I’d appreciate it!

Yes, crispy brown comes from dry heat. There are a few ways of doing it, but as you surmise, it happens outside of the actual sous vide cook. The advantage is that it's cooked 100% through and through to the temperature of your choice while sous vide. There's no perfect sear with blue raw meat happening. For a steak, it's often sous vide cooked, all the way through, then removed from the pouch, juices dried off, then seared in a screaming hot pan. You don't have to hold back the searing temperature, because the meat is thoroughly cooked. This is how the famous "edge to edge" is achieved. There's the dark caramelized sear edge, but no ring of brown, dryer interior and pink center. Just the desired doneness, color and texture all the way. You can make red meat "well done" this way, as in killing pathogens, while still having the soft texture of medium rare. You can also cook it at a higher temperature if you want a firmer texture. It's the temperature setting you're cooking to, not the time, though, of course, higher temperatures still take a bit longer. For other uses you can also do "reverse", where you sear first and then seal sous vide and cook with the circulator. I forget when that is done. That wouldn't be for crisp, of course. You can use sous vide ("under vacuum") to hurry marinades. That's just sealing it in the bag with the vacuum machine, not cooking it. One of the catering joys of sous vide is that on Wednesday, when you receive your poultry order, you can prep Friday's skinless chicken breasts, including the flavorings and herbs, vacuum seal and refrigerate them, then put them in the circulator to cook a few hours before service. When you're approaching time to plate, you can remove them to a sheet pan and put them in the oven for five minutes to brown, or just plate them with a sauce. You're never going to get crisp skin sous vide. All the moisture is held inside, which is great for the flesh, but doesn't dry the skin, which is what makes it crisp. You're not going to get fond, either. There's no Maillard reaction. But you can also just roast off some trimmings and make a pan full of fond. This is where cooking sous vide at home parts with catering. There isn't enough fond in catering to do the job so you're making it anyway. At home, it's a side benefit. Other than to try recipes before serving to company, I don't bother with sous vide for just us. There's no point when I have so many other tools. If you go to the Anova website, you can find all kinds of recipes using their circulators that seem a bit ridiculous, like making cakes in mason jars. As experiments in what you can do, however, they're interesting, and could inform a decision later. The great thing about an immersion circulator that you use with your own vessel, like I have, is that you have an instant spare oven. But what if one kid has football practice, another has show choir, and the third has cub scouts. Besides screaming, you need to chauffeur them and feed them after the boys get home and before the girl leaves. There's drive thru. Ugh. Or crockpot. Or, if like me you have two circulators, you can set your chicken and potatoes to cook sous vide before the scout meeting and have your salad ready, and by the time coats are off and backpacks stowed, everybody's eating a wholesome, perfect temperature, dinner together, whenever you got home, and all your time going to eating it and talking to the kids, rather than fixing the meal up (even microwaving or other reheating takes time) and being late to choir. It's just a tool. There are other ways to achieve what you need to achieve, and people have been cooking for thousands of years without it. I think it was invented a bit over 200 years ago.