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

I recently posted my dressing here on another thread. I normally stuff it into the neck and lower cavities of a whole turkey but I've also done it separately in a covered pan in the oven when cooking just a whole breast. My family loves this dressing which I've been making this way for many years: 1 small loaf stale firm bakery bread (white or brown) 3 - 4 stalks celery- including some green fronds - finely chopped 1 medium onion - finely chopped 2 - 3 lg cloves garlic - minced 3/4 medium-sized leek, white and some green tops - finely chopped handful - chopped 2 cups fresh mushrooms, cleaned & sliced 2 cups chicken broth (or 2 C water & 2 chicken stock cubes) 1 TBS dry rubbed sage 1 TBS dry thyme 1 teasp salt 1/4 teasp fresh ground black pepper 1 teasp poultry seasoning eg McCormick's (optional) butter & oil optional - 2 small fine-textured English breakfast sausages, meat squeezed out of casing Utensils needed: large mixing bowl, frying pan, mortar & pestle (optional) 1. Tear the loaf of bread into small pieces (around 1/2 inch) into the mixing bowl. I usually include the crust, unless the full loaf is more bread than I need. 2. Put equal parts oil and butter in the frying pan and gently saute the chopped vegetables to soften a little - about 5 minutes: - celery, onion, leek, garlic, parsley. Note: if using optional sausage mixture, add it here as well. 3. Add these to the bread crumbs in the mixing bowl. Add a little more butter to the pan and put in the sliced mushrooms. Cook gently for a couple of minutes to soften then add them to the mixing bowl. 4. Put the dried sage & thyme in the mortar with the salt & pepper and optional poultry dressing spice. Grind all together to release the aromas of the mixture, then add it to the mixing bowl, stirring it in. 5. Prepare chicken broth - either fresh or using hot water & stock cubes or powder. 6. Add the stock to the mixing bowl a little at a time, mixing well with fork, stopping when half the liquid has been added. Check that the mixture is not becoming too wet. Add the rest of the liquid in very small amounts and keep stirring and checking that it is moist but not wet. A wet dressing becomes even wetter when it's stuffed inside the turkey so don't overdo the liquid. You may not need it all. 7. Let dressing rest and cool a few minutes then either stuff the turkey, neck and bottom cavities or cook the dressing separately on a foil covered baking pan in the oven, opening the foil a little to allow the top to crispen if desired. For the above photo I cooked my dressing in the oven at the same time as I did the turkey breast, about 1 hour at 325F. You may need a shorter time - just check it after 40 minutes. Note: The time I made this and took the above photo I had been in bed with the flu and cooked just a breast rather than a whole turkey. I didn't get out to buy fresh mushrooms so used a tin of very small whole baby mushrooms. I always prefer to use fresh. SharonCb

Joann, bulls can be very unpredictable, I know. I've had some who were so even tempered they became pets, and the one I borrowed from a neighbor last year was named Ethan and developed a distinct taste for powdered sugar donuts. When it was time to take him home, we just bought a box of donuts and walked him into the stock trailer, LOL. HOWEVER, and it's a darned big however, an animal that weighs over 2,000 pounds and can lift three times it's own weight with its neck muscles must be treated with respect and never taken for granted. You won't get a chance to be careless twice, that much is for certain. And that's why I was in the pasture with donuts but the kids were always required to stay on the other side of the fence. Always. Carol, my mother jumped a fence once and it was a bossy old dairy cow that chased her over. Wasn't so funny then as it is now, somehow, but Mother was not happy until that cow became burger so I guess she got her revenge. Annie

I'm thinking of putting the turkey carcass into the Pressure Cooker tomorrow afternoon with some carrots, celery and onion. Might add some Ditalini to it too. We had a fried turkey and a roasted turkey breast. This is gonna be one hearty soup, lot of meat on the carcass. Our dinner was delicious; everything was. All cleaned up now except for the desserts. Still have to wash up the spoons and put the pies away.