Stuffing experiment

[seedmoon]

So I tried something new with the stuffing this year for Thanksgiving. And by new I mean that I've never heard of it being done this way before. So if you see other chefs serving holiday stuffing this way in a few years, remember you heard it here first

Comments

[dporowski]

[recalcitrant_lj]

What D-Pow said.

Also... marry me.

[dporowski]

More seriously, while it's gorgeous--and likely can't taste anything but good--how's the texture? From the last shot, the stuffing appears to have sort of... Loafed. Which, oh no, pork-fat-flavored stuffing loaf with crispy turkey skin, oh save me now, but I know I've always thought of stuffing as a fairly chunky, discrete dish. It goes all soft, but there's still discernible chunks of this and that.

Then again, it looks like the "raw" stuffing is a fairly smooth one, so... This has got to be as regional as my instinctive expectation of prunes. Yes?

[dporowski]

Ooooh. Oh I see. Yeah, that makes sense then. From the look of the unwrapped stuffing I thought it might be fairly fine.

Regardless, please see my original response for my relevant sentiments; I'm just irrepressibly inquisitive.

[seedmoon]

I tend to make my stuffing w/ a fair amount of stock. And when the stock is a rich as this stuff I couldn't resist getting that flavor in there.

[myopicvisionary]

A true work of art!

[sabrinamari]

I understand why you are a chef.