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Stuffing the turkey...the big debate...

This question has been debated for years...

Do you stuff the bird or not..

Then if you do what kind of stuffing.

Home made filled with the works or store bought.

In our family the biggest opinions come from those that have no idea of how to cook a turkey.

So I know that I will hear the debate again this coming Thanksgiving.

 

 

 

 

 

 

One thing we all agree upon is we love the stuffing

Comment balloon 15 commentsWilliam Feela • November 21 2015 06:10PM

Comments

I can't wait for the big day. Stuffing in or out of the bird...I like it either way. I'm really looking forward to spending time with friends and enjoying a wonderful meal. 

Posted by Debbie Laity, Your Real Estate Resource for Delta County, CO (Cedaredge Land Company) over 4 years ago

Thanks for the laugh William Feela I'm no expert on stuffing and I don't tell my wife how to make it but I sure enjoy eating it.

Posted by Bob "RealMan" Timm, Owner of Ward Co. Notary Services, retired Realtor (Ward County Notary Services) over 4 years ago

I've had it in the bird and out of the bird, (both very good) but not until this year have I had it out in the woods. 

Posted by Bob Crane, Forestland Experts! 715-204-9671 (Woodland Management Service / Woodland Real Estate, Keller Williams Fox Cities) over 4 years ago

I look forward to the stuffing.  I personally don't like it stuffed inside the turkey, but most do.  Homemade at my house.  Happy Thanksgiving!!!!!

Posted by Rose Mary Justice, Synergy Realty Pros (Synergy Realty Pros) over 4 years ago

Yes, but will it be Bread Stuffing?  Cornbread Stuffing?  Oyster Stuffing?  All of it is good!

Posted by Evelyn Johnston, The People You Know, Like and Trust! (Friends & Neighbors Real Estate) over 4 years ago

William Feela glad to hear of a choice between in or out of the bird. Out for me. I did like the joke as well. Have a great weekend.

Posted by Ted Glover, ABR in Moultrie, Georgia 229-854-5422 (Alderman Classic Realty, LLC) over 4 years ago

Hi William.  Poor Scarecrow.  Home made stuffing is the only way to go.

Posted by Conrad Allen, Webster, Ma, Realtor (Re/Max Professional Associates) over 4 years ago

Good morning William,

Looks like a trip to the barn is needed.

And it is both for me.

Make yourself a great day.

Posted by Raymond E. Camp, Licensed Real Estate Salesperson Greater Rochester (Howard Hanna Real Estate Services) over 4 years ago

Good morning William, we stuff our turkey with oranges and herbs, but then we add a little fun.

Posted by Donald Urschalitz, P.A. Realtor ABR RSPS North Palm Beach County (Lubeck Realty Group) over 4 years ago

To stuff or not to stuff, and how to stuff?  A great quote from Shakespeare's chef.

Posted by Gabe Sanders, Stuart Florida Real Estate (Real Estate of Florida specializing in Martin County Residential Homes, Condos and Land Sales) over 4 years ago

LOL...I like Donald's idea.  in out on the side or on top the stove...it is all good as long as you keep the raisins out

Posted by Vern Eaton, Realtor 651-674-7449 over 4 years ago

I love a good stuffing that was cooked inside the turkey. There is no debate in my mind William.

Posted by Noah Seidenberg, Chicagoland and Suburbs (800) 858-7917 (Coldwell Banker) over 4 years ago

Hello William Feela 

Cute cartoon...and the battle rages on every year - to stuff or not to stuff!  And what about dressing?  Until I moved south of the Mason Dixon line I had never heard of anyone call stuffing, dressing 

And, Donald Urschalitz that bikini bird is just disturbing (LOL)

Posted by Lisa Von Domek, ....Experience Isn't Expensive.... It's Priceless! (Lisa Von Domek Team) over 4 years ago

Out stuffing is all home made and it goes fast as it tends to be the tastiest and moistest.

Posted by Ed Silva, Central CT Real Estate Broker Serving all equally (RE/MAX Professionals, CT 203-206-0754 ) over 4 years ago

They say if you are going to get sick from Thanksgiving dinner, the culprit is usually the stuffing that has been cooked inside the bird.  I stuff the turkey with slices of orange, rub butter and apricot syrup on the outside, and cook the bird at 400 degrees uncovered for the first hour or so.  Then, I turn the temperature down to 275, tent it with foil for the remainder of cooking time.  You will probably need to rely on a meat thermometer to determine when it is done, since my instructions are not usual.  But, I never have a dry turkey, and often get compliments on how juicy the meat is.  

Stuffing is made as a side dish.

Posted by Myrl Jeffcoat, Greater Sacramento Real Estate Agent (GreatWest Realty) over 4 years ago

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