STUFFING BEGINS
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STUFFING BEGINS
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This year, I’m doing 50/50 chorizo and mild italian sausage. The chorizo has been in my freezer for awhile… it smells fine but it may not have the best body due to freeze/thaw. Hopefully it won’t be too bad.
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@octothorpe I had some freezer burned steak that I turned into beef bourguignon. I bury a lot of frozen meat in braises.
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@octothorpe I bet Bill loves a good sausage.
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@RedQueenCoder yup! Low and slow can usually fix anything
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@Eggfreckles aaaaaw yeah. I mean, at least historically. Now there’s a whole consent thing.
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Slowly rendering the sausage to use as a cooking base for my veg.
I prefer to cook my add-ins for the stuffing almost entirely. This allows a better flavour profile overall, and also prevents accidental raw meat.
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LUDICROUS AMOUNTS OF FAT
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@octothorpe ludicrous is a matter of perspective
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@curtclifton 500g of fancy cultured french butter on top of the fat from the sausage.
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It smells so good here y’all.
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@octothorpe Every year now, I look forward to your posting your cooking progress in the leading up to Thanksgiving.
Doing your usual delivery Thursday morning? -
@nwreg yup! My oven is a little wonky, and Bill just needs more attention this year, so I’m front-loading as much as I can starting today.
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@octothorpe Herb stuffing in the bird this evening to match the baked stuffing in two days. Getting older inspires one to reduce the work and on the day of. That way, cocktails and parades can be enjoyed!
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@davidmorford so many cocktails.
