Leanne explains the difference and why one is better for moist holiday meals.
Using the potato masher to crumble the sausage into fine bits is a SUPERB idea. One thing I hate about ground meat is when the chunks are too big. In fact, if they can be described as chunks, they’re probably bigger than I prefer! I can’t wait to try this technique on my next ground meat recipe.
Love your cooking explanations. Have you ever used a cooking bag to cook your turkey in–it makes it very moist. Just wondering what your thoughts on that are. Thanks.
If you decide to stuff your bird, add 2-1/2 cups chicken broth to the dressing. This keeps the bird from drying out.
I love this dressing. I admit I usually stuff it into the bird, but this year’s bird was NOT stuffed and I have to admit, it was noticeable moister. Great recipe. Thanks!
Leanne, why do some of your recipes include milk and flour when this page is in association with Dr Wahls?
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Ticket ID: HDA-941122
Subject: [savingdinnertv] Re: How to Make Dressing
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