All stuffing is dressing, not all dressing is stuffing.

[ducksface]

Holiday dinner and related meals are officially finished cooking.
Turkey is smoked
Potatoes are mashed.
Dressing is done
Bacon for breakfast is cooked
Potato cakes/hashbrowns are made
Bread is baked.
Pork ribs are cooked.
Tamales are a finished.
Rumpope is made.
Pasole is done.
Two kinds of ham. An edible one and then one of those uncooked six month dry hung ungodly shank halfs. The dry aged is for my dad(preston county, West By God Virginia) he really plays up the hillbilly thing. That ham'll choke a goat, but he'll say he loves it.

Hell, everyone always says the dinner items are better the day after, so this all (except that ham) should be well aged and perfection.

All that's left to do is a raisin pie and a pecan pie. The others are made.

My dressing:
Corn bread cubes equal White bread cubes
Standard poultry seasoning
A couple of chopped apples
Pine(Pinon) nuts
A couple of pounds of browned crumbled breakfast sausage
Cayenne
Celery
Onion
Squat load of butter and chicken broth.

Cooked seperate from the turkey.
Always consistent.
I used to stuff the damn thing and put up with that mess and the liquid, but no more.
Turkey is now stuffed with little red potatoes and parmesan, quartered. The Turkey fat sure makes those some great potatoes.

Here's wishing you Happy days of your choice of names and affliction.

And
I'll trade you relatives, your two for my one, any time you've had enough.

[Squerly]

Wow!

[K0LCB]

I hope y’all have a great Christmas

[99dart]

Wow! Sounds amazing, Df. Our kids alternate years between family. This is our "off" year for Christmas. (Had a great dinner at T-giving) So, with just my 84 yr old Mom attending we are having pizza! Mom thinks it's pretty unique (& fun) the yrs we do this.
MERRY CHRISTMAS EVERYONE... and a Blessed new year traveling!

[The_Breeze]

Originally Posted by ducksface

Holiday dinner and related meals are officially finished cooking.
Turkey is smoked
Potatoes are mashed.
Dressing is done
Bacon for breakfast is cooked
Potato cakes/hashbrowns are made
Bread is baked.
Pork ribs are cooked.
Tamales are a finished.
Rumpope is made.
Pasole is done.
Two kinds of ham. An edible one and then one of those uncooked six month dry hung ungodly shank halfs. The dry aged is for my dad(preston county, West By God Virginia) he really plays up the hillbilly thing. That ham'll choke a goat, but he'll say he loves it.

Hell, everyone always says the dinner items are better the day after, so this all (except that ham) should be well aged and perfection.

All that's left to do is a raisin pie and a pecan pie. The others are made.

My dressing:
Corn bread cubes equal White bread cubes
Standard poultry seasoning
A couple of chopped apples
Pine(Pinon) nuts
A couple of pounds of browned crumbled breakfast sausage
Cayenne
Celery
Onion
Squat load of butter and chicken broth.

Cooked seperate from the turkey.
Always consistent.
I used to stuff the damn thing and put up with that mess and the liquid, but no more.
Turkey is now stuffed with little red potatoes and parmesan, quartered. The Turkey fat sure makes those some great potatoes.

Here's wishing you Happy days of your choice of names and affliction.

And
I'll trade you relatives, your two for my one, any time you've had enough.

I'm right around the corner. What time's dinner? LOL

[ducksface]

Dinners from. 11am onward
Ribs are tomorrow.
Mexican on Tuesday.

The grandkids are here, you'll like them.
The nephews are here, you'll like them not so much.
I have a pull through for a MotorHome...last I checked the 50amp was working but it has just now while typing dawned on me that the electrician 'suddenly found' a 50amp circuit for the new microwave in the house....
And were having an inch of snow three days in a row. This means Not enough for snow play but just right for 5inches of mud and discontent.

[The Gritz Carlton]

Dressing ain't dressing without Sage.

[ducksface]

Sage in both the poultry seasoning and the breakfast sausage.
I've tried it without the sage, long ago as an appeasement to someone who didn't like sage. It really wasn't good.
I have threatened to try juniper berries instead/also just because we have a bazzilion of them both ripe and green.
Maybe a test batch after the holiday.

[The_Breeze]

Originally Posted by ducksface

Dinners from. 11am onward
Ribs are tomorrow.
Mexican on Tuesday.

The grandkids are here, you'll like them.
The nephews are here, you'll like them not so much.
I have a pull through for a MotorHome...last I checked the 50amp was working but it has just now while typing dawned on me that the electrician 'suddenly found' a 50amp circuit for the new microwave in the house....
And were having an inch of snow three days in a row. This means Not enough for snow play but just right for 5inches of mud and discontent.

Bummer. You must be north of me. Getting rain here. 80% Christmas eve, 10% on Christmas. Mexican? I'm all over it. Love the stuff. Best salsa I've had so far was in Quartzsite.

Was here last year too. Had pulled beef enchiladas in red chili sauce from...yes....wait for it...Walmart. I have to tell you, they were really really good. I thought about them all the way out here from FL. When I got here, nada. Talk about totally deflation.

In recourse, I buy all I need and make a pan myself. Let's just say I have some practice ahead of me.

Enjoy and Happy Holidays.

[ducksface]

I'm between Williams and the grand canyon on az64.
We have the Kaibab forest on three sides and live right where the ponderosa pines turn into the pygmy forest.

[Bob Denman]

Dammit: now I'm REALLY hungry!

[Chance]

Originally Posted by ducksface

I'm between Williams and the grand canyon on az64.
We have the Kaibab forest on three sides and live right where the ponderosa pines turn into the pygmy forest.

I’m envious.

As good as the food sounds, being that close to the Grand Canyon is even more impressive. I’d spend all my free time hiking there.

Enjoy the family.

[The_Breeze]

Originally Posted by ducksface

I'm between Williams and the grand canyon on az64.
We have the Kaibab forest on three sides and live right where the ponderosa pines turn into the pygmy forest.

I believe I know where you're talking about. At least within a 25m radius. Headed north after this: Utah, Idaho, Wyoming, Montana, S Dakota and who knows where next. May be time to turn south again by then.

Have a safe and happy holiday. May all who will join you arrive safe and sound. And maybe someday on my way through...

[ducksface]

Pm me if you're going to the grand canyon.
There's only two good ways in from the south.
One goes exactly past my place (my place is a sometimes conversation point when you ride the train to the grand canyon) and the other way in is within 20 miles.


The shop's a mess right now but the fridge is full of steaks.

[The_Breeze]

Originally Posted by ducksface

Pm me if you're going to the grand canyon.
There's only two good ways in from the south.
One goes exactly past my place (my place is a sometimes conversation point when you ride the train to the grand canyon) and the other way in is within 20 miles.


The shop's a mess right now but the fridge is full of steaks.

That's really nice of you. I just may, if just to say hello in person. At least the shop is not just for looks (). Take care.

[ducksface]

OK, I found the secret to the nasty ham.
A mouthful of it about like a mouthful of cinnamon, just not a good idea.

So,
I hadn't paid a lick of attention to it since I started the ham process over a year ago.
Took a bite, it sucked, my dad liked it(bullshit) so I put it away.

I'm staring at the damn thing this morning and I'm making our standard for thirty years (I hate and love that it's a fad now) Charcuterie type plate loaded with 'I dare yuz' homemade dried black olives and saladitos(dried salted apricots stuffed into half a lemon or shredded on top of lemon slices) and sausages that fight back and cheese that tries to assault you, and often does and pickled juniper berries(I thought they'd turn out something like capers, nope)... And I realize:
'dumbass. Cut it thin and maybe it can be accoutrement instead of the awful breakfast steak my dad eats it as.

So, sliced thin enough to see through, and it also produced some of the wildest tiny bits of chicharon you've ever had.

This went from garbage to grand in about 300 slices.
It is amazing and wonderful on a corn tortilla chip.



Everyone might hate it(if I get lucky)

[Mitch S]

That ham looks good. Cured ham has a taste all it's own, I guess you have to develop a taste for it. I acquired my taste for it from my maternal grandmother.

[ducksface]

Two kinds of enchiladas with fried over medium eggs on top.
Home made refried beans.
Bacon from a pig we knew.
(it's family in their pajamas. Plating and service was straight from the pan. Fancy is for friends, family dips from the sour cream container and pan)

[The_Breeze]

Originally Posted by ducksface

Two kinds of enchiladas with fried over medium eggs on top.
Home made refried beans.
Bacon from a pig we knew.
(it's family in their pajamas. Plating and service was straight from the pan. Fancy is for friends, family dips from the sour cream container and pan)

Cool.

[Dabobo]

I also smoked a turkey it was delicious. Happy holidays to everyone