Well, this year I had nothing to stuff so it was dressing instead. Though thinking back, I guess I could have sort of butterflied the breasts (but they were shaped like actual breasts, they looked like logs of meat)
Ahh, I looove stuffing because it gets all the flavor from the meat. I wonder what it was that your mom heard. We never had any problems. I guess if the turkey wasn't fully cooked then it could be risky
It's actually not an American specialty or anything like that. And it's not quite a common thing, but I remember hearing about it on a TV show I used to watch back in Philly.
Back home we have pumpkin flavored liqueur which only comes out this time of year so it would be an authentic martini. Finland, unfortunately, has no such drink, so I used pumpkin puree, milk and ginger flavored glöggi plus spices that go into pumpkin pie and a little sugar. It's pretty easy; easier if you have the liqueur.
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Well, this year I had nothing to stuff so it was dressing instead. Though thinking back, I guess I could have sort of butterflied the breasts (but they were shaped like actual breasts, they looked like logs of meat)
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(The comment has been removed)
Ahh, I looove stuffing because it gets all the flavor from the meat. I wonder what it was that your mom heard. We never had any problems. I guess if the turkey wasn't fully cooked then it could be risky
STUFFED MEAT LOGS!!!!
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Never heard of this... :D How do you make it? Is it an American speciality?
-Mimi
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Back home we have pumpkin flavored liqueur which only comes out this time of year so it would be an authentic martini. Finland, unfortunately, has no such drink, so I used pumpkin puree, milk and ginger flavored glöggi plus spices that go into pumpkin pie and a little sugar. It's pretty easy; easier if you have the liqueur.
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