Thanks for watching Everyone! *What are you celebrating between now and January? So many different Holidays Globally.* *Recipe in the description box.*
Celebrating life! I've deboned a chicken but never a turkey, quite the undertaking! I actually just covered mine with rub, rolled it up and smoked it, on my pellet smoker. Stuffing it with a cornbread stuffing would have been so much better.
Veteran's Day will be the next holiday we celebrate. Than of course Thanksgiving and the birthdays in between. I'm still trying to decide which brand sausage has a red roof on the package. Bob Evanshas a green roof and Neese's has no roof on the package. We call it stuffing cooked in the bird or dressing cooked in a dish. Personally just call me for either. I've never had a just stuffing sandwich, but will try one on your recommendation. Ny Mom always had a turkey sandwich with Cranberry sauce and stuffing.
Since I’m only ever feeding myself, but I absolutely love turkey and leftovers...I tend to buy as large a turkey as I can afford, then I separate it into component chunks. The pieces are then vacuum sealed and frozen. Some are deboned and cut into chunks, others are left whole. Then I can make all kinds of things for several months.
The look on Glen's face after slaving to debone, prep, and cook an amazing looking turkey as well as utilizing the turkey bone remnants to concoct a complex and glorious gravy....and then Jules asks for cranberry sauce. Heheh. Looks delicious!!! :)
I saw your demi glaze recipe earlier today and I was hoping that you would show us how to prepare the stuffed turkey. Also thanks for including the recipes within the descriptions! It makes it so much easier to try your recipes.
@@Warbler36 I've never been a cheese person. There were times where people have tried to get me to like it. I HATED it. I don't like the texture and flavor.
This reminds me of my Grandma. She grew up in Canada, but moved to the USA when she married my grandpa. We would celebrate Canadian Thanksgiving in October, then American Thanksgiving in November, and finally Christmas and New Year’s. One of the main differences between the Thanksgivings that I remember was for the Canadian one, my grandma always made mashed parsnips. She would only make it for that day. I loved them but most of the others thought that they were too stringy. Thank you 😊
Love this recipe. I'm back again, making it for a 5th time. Technically, the stuffing a 6th! Both in-laws and my family love it! Thanks Glen, you are an inspiration. And... thanks to Glen's friends! I love all your commentary and suggestions.
Just a follow-up to anyone thinking about this one... the stuffing is making the house smell soooooo good! I put a meat grinder on my Christmas list. If I get it, I'll try Glen's home-made stuffing recipe next year :)
Made a version of this for Thanksgiving. I deboned a whole turkey (we had 10 folks over). My wife and friends said it was the best turkey they had ever had. Thanks Glen!
I sprinkled in dried cranberries and pecans with the dressing and rolled it all together. The cranberries plumped up and really brought the whole experience together in one slice!
Hey Glen! I prepared this Turkey roll up today for thanksgiving dinner tonight since it’s only my wife and I and our 3 year old. I wish I could share a picture here of how nice mine came out. Thank you for the great idea!
When I was an apprentice butcher I learned how to do something similar to a chicken, except you kept the whole thing in one piece, I took this idea and rolled (heh) with it creating what I liked to call a "Chicken, Enchiladaded" which was a deboned chicken, stuffed with a mixture of chicken mince, oregano, smoked paprika, cumin, green onions, sour cream & cheese. I used to stitch up the entire opening instead of just tying it. I'm sure of 2 things, I forgot some ingredients and it's not an accurate representation of an enchilada, even if you accept a whole chicken as a substitute for a tortilla, but that probably because I'm Australian.
Yes! My father also happens to have the same name. I also grew up on a dairy farm in Ohio, where Bob Evans started and is based. Needless to say, we are partial to Bob Evans sausage. That’s what my mom has always used in her Thanksgiving stuffing.
Dressing is leftover stuffing that is cooked separately in a pan outside of the Bird. Stuffing us ALWAYS cooked inside of the Bird . (Where I am from) I love adding raw, large diced apple chunks to my dressing/stuffing. Really bumps up the flavor and moisture of the Bird.
When in the bird it's stuffing, bake in a pan alone it's dressing, either way it's DELISH! Love your recipe for the sausage stuffing! I'm going to have to attempt a turkey roulade again! Thanks! 🍂
As someone that is responsible for preparing thanksgiving dinner for myself and 1 other person I really really appreciate this technique. Thanks a ton!
When I was growing up my parents had 10 foster children. There was always a fight about what the stuffing/filling/dressing was called, as they had come from many different backgrounds. FINALLY we settled on the following: "It's dressing. When you eat it - it is filling, and if you eat too much of it - it's stuffing."
That looks delicious! Nice to see summer savory making an appearance too! I've had it pointed out so many times by people outside of Atlantic Canada that it's such an East Coast thing. I can't imagine roast turkey or chicken without it!
Favorite day after sandwich: Good homemade bread with a very thin spread of mayo, layered with stuffing, homemade cranberry sauce, thick slices of turkey breast, crisp Romaine lettuce. Messy and scrumptious!
I had mentioned Scott Rea previously in a sausage making video and had wondered if you had come across him yet. As a Brit, he's a great example of a traditional British Butcher! As always, fantastic video.
I watch your channel a lot and have tried some of your recipes, but this was a thing of beauty. I really think I'm going to do this for Thanksgiving as it will be a small affair this year. Jules is right cranberry sauce not tomato aspic.
On the topic of Stuffing vs. Dressing, I tend to adhere to the literal definitions. If it goes into the turkey, it is stuffing, but if it is baked separately, it is dressing. I don't however bother myself with what anyone else calls it. Good Job!
This couldn't be more perfect! You have solved my Thanksgiving dilemma. The stuffing sandwich is just a wonderful bonus. As you said, bread and mayo between two slices of bread; what's not to love?
That wasn’t as tough to watch as I thought,.... I will definitely butcher a fresh turkey with a lot more confidence and completely amaze myself! I never would have attempted just on my own. Seriously, thanks Glen 😊😷
Okay Glen, spill it! Where did you get the nifty kitchen twine holder? I'd like to write to Santa and hint for one just like it. I'm tired of chasing my roll of twine across the counter or the floor every time it decides to make a break for freedom.
I make a Turkey Roulade almost every year! I think it is fancier than a full turkey. I just buy turkey breast (with bone), debone, then use stuffing and dried cranberries inside. This year I want to try to sous vide it first to see if it can make the meat perfect and not dry.
I did your rolled breast using my wife's stuffing (no sausage). Used a breast that we bought on sale several months ago. Your deboning instruction was very helpful. When I figure out how to add a photo, I will do so.
OMG Glen, nice to know that my family is not the only one to make a sandwich with the dressing in it :) Add turkey, dressing and love mustard as opposed to mayo! YUM
Even when you make something a little unusual (tomato aspic), you do a good job, but this truly looks fantastic. Thankful for your dedication to solid content.
I would absolutely LOVE to see a video on deboning a whole turkey. I've been deboning mine for the past 5 years (I leave the drumsticks and wings in so it still look like a whole turkey) and it is a GAME CHANGER in terms of how much stuffing you can get in there and also ease of brining it. sadly, 5 years in, I'm still horribly bad at wrestling an entire raw turkey.
I make a rice dressing with mushrooms, apples, and onions with poultry seasoning and butter. Chicken broth to cook the rice. Kashi rice pilof if I can find it, but have used other rice. Anyway, I thought it would be good with this! Julie, I understand your disappointment even though you like the rest of the food. Pretty sure I ate a version of this made from ground turkey before. It was expensive before the holidays, but went on sale right after and my folks must have bought 30 pounds.
Dressing is very common in the US South. I use stuffing if the mixture is actually placed inside the bird. Dressing if you cook and serve it on the side. I normally make dressing as I almost never put the dressing inside a bird to cook
Stuffing is stuffed in the turkey and cooked that way. Dressing is baked on a thicker sheet pan. BTW I thought this would be a horrid idea. I am a deep southerner and we take pride in our thanksgiving skills. However, the final result made me want it so bad. It looked perfectly delicious. You never fail to amaze me in that kitchen.
Stuffing sandwiches my husband does roast stuffing in a loaf pan turns it slices it and fries any leftovers in bacon fat onto a sandwich and sits down its like watching a child in a sweet shop his idea of bliss
As a Yankee in the deep south, I can attest: Stuffing is stuffing, dressing is dressing and never the two shall meet. Stuffing is chunky, maybe with a pork or beef component, delicious sage/poultry seasoned toothsome eats. The dressing I have been served in the South, is smooth, with the meat of the fowl incorporated, a wet bread CRUMB consistency, with vegetables sized as the bread crumb, as is the meat, just delicious, smooth, gravy ensconced goodness. That's my take.
One thing that my mom did when I was growing up, is since no one wanted to use them for sandwiches, she would save up the heels of store-bought sliced bread in the freezer. Just keep the first ones in the bag and keep adding to it. When she needed stuffing, she would take it out to thaw and tear it up.
I did it! Tho mine was not fully done at 2 1/2 hours (we cut off the ends and ate those) it was delicious!when cold the next day, makes very nice turkey and stuffing sandwich (sliced about 1/2”) spread with cranberry conserve. Thanks!
I'm not doing anything for American Thanksgiving this year due to the pandemic, but this would be great to make for my housemates who are also missing their usual gatherings
This is an awesome idea!!! I was hoping too that you could do a video on how to make a great meal from the very inexpensive ingredients... the frozen turkey, potatoes etc... I think a lot of families will be trying to make do with what they can afford this year...
nicely done video old man! i needed this today. i usually like shorter form but i'm in "the states" as you call it, and a distraction this long is most welcome. we're having a tough time around here, and i really like turkey a lot. just an idea: here in the usa you can buy bone in turkey breasts some times of the year. i'd prolly go for that, since im a single household.
Dressing is what I put on salads, I call that stuffing. But I understand it called either way, doesn't bother me what anyone calls it. I just want it to taste good!
@Glenandfriendscooking I’m so excited to make this recipe for an upcoming thanksgiving with friends. A friendsgiving. But here’s my question: how would I reheat this upon arrival at my friends house? So as not to make it dry? Can I bake it partially and finish it there to reheat? Or should I just try to bake when I arrive there?
Great video Glen love the way you separated the white from dark meat. My new method for sure. Question why not through that turkey on the smoker? As to your question here in the US Midwest so it’s traditional THANKSGIVING and Christmas for us just very low key due to the COVID. So looking forward to 2021 and the new things you’ll do. I certainly hope you’ll give us another look around your kitchen when all the changes are done and you’ve got the new Ager and oven installed. Thanks for all you do in your videos.
Hi Glen, Loving your vids as always, do you think you can give a list of the cookbooks under your table? also, any other books in your collections that you think are really good or special that we would be able to purchase ourselves.
Hey Glen. You say you cant do the hitched knot thing butcher style but I bet you can tie up a boat at the cottage. Tie a knot around one end of the meat and then sluse the same technique of looping the flat part of the cord through the loop and tightening it around the piece of meat. Similar to like when you're tying up a boat to one of those rings style ties and you sort of make a small braid?
Maybe regional to the southwest but I've always considered it stuffing if it was cooked in the bird or roll in this case, and dressing if cooked and served alongside it.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Thanks for watching Everyone! *What are you celebrating between now and January? So many different Holidays Globally.*
*Recipe in the description box.*
Thanksgiving Christmas new years. And I've always called it stuffing. But some of my family calls it dressing.
Celebrating life! I've deboned a chicken but never a turkey, quite the undertaking! I actually just covered mine with rub, rolled it up and smoked it, on my pellet smoker. Stuffing it with a cornbread stuffing would have been so much better.
Thanksgiving, 2 birthdays & Christmas :)
My father-in-law was a big fan of Three Kings Day. It was a much bigger holiday than Christmas in his household.
Veteran's Day will be the next holiday we celebrate. Than of course Thanksgiving and the birthdays in between.
I'm still trying to decide which brand sausage has a red roof on the package. Bob Evanshas a green roof and Neese's has no roof on the package. We call it stuffing cooked in the bird or dressing cooked in a dish. Personally just call me for either. I've never had a just stuffing sandwich, but will try one on your recommendation. Ny Mom always had a turkey sandwich with Cranberry sauce and stuffing.
You can tell when Glen is happy with his cooking by the number of bounces he makes
That’s funny! I never really noticed either. 😁😄
Thanks for pointing this out. Love it.
I just saw him start to bounce and told my husband....yup, he's happy :)
He's a Torontonian. That's as much as we're allowed to dance.
And another quirk: I've often thought if you tied Glen's hands behind his back, he wouldn't be able to talk.
I call it stuffing when it is actually stuffed inside something.
I call it dressing when it is baked separately as a side dish.
Yes! It's only stuffing if it's stuffed! Lol!
I agree - this is how I learned it - Stuffing is IN the bird, dressing when its in a casserole.
Stuffing is inside the Bird or on its own, dressing is next to the bird.
I would agree with that, however my mother makes a wet stuffing that is not "Stuffed" and we Love it. Especially when she uses it to top Pork Chops.
This actually makes sense
Since I’m only ever feeding myself, but I absolutely love turkey and leftovers...I tend to buy as large a turkey as I can afford, then I separate it into component chunks. The pieces are then vacuum sealed and frozen. Some are deboned and cut into chunks, others are left whole. Then I can make all kinds of things for several months.
Love it when she comes on and tastes the results
The turkey, stuffing, and cranberry sauce sandwiches are the reason I go through the trouble to cook Thanksgiving dinner!
The look on Glen's face after slaving to debone, prep, and cook an amazing looking turkey as well as utilizing the turkey bone remnants to concoct a complex and glorious gravy....and then Jules asks for cranberry sauce. Heheh.
Looks delicious!!! :)
My lady and I made this and its absolutely the best way to do turkey. So worth the effort
I saw your demi glaze recipe earlier today and I was hoping that you would show us how to prepare the stuffed turkey. Also thanks for including the recipes within the descriptions! It makes it so much easier to try your recipes.
Glen!!! I'm with Jules! Where the heck is the cranberry sauce??? This is a recipe I will be trying!!!
Something you may enjoy that I learned in Texas is left-over turkey on flour tortillas with cranberry chutney and cheese! Thanksgiving tacos!
Or cook up the shredded meat with onions ,pepper, and garlic. Season with chile powder and citrus. Crispy turkey tacos or baked taquitos.
Cheese does not go with cranberry. It's anarchy.
@@DarDarBinks1986 fruit and cheese are classic combos, Google "Wendsleydale Cheese"
@@DarDarBinks1986 it could. I think a nice brie with cranberries would be lovely.
@@Warbler36 I've never been a cheese person. There were times where people have tried to get me to like it. I HATED it. I don't like the texture and flavor.
This reminds me of my Grandma. She grew up in Canada, but moved to the USA when she married my grandpa. We would celebrate Canadian Thanksgiving in October, then American Thanksgiving in November, and finally Christmas and New Year’s. One of the main differences between the Thanksgivings that I remember was for the Canadian one, my grandma always made mashed parsnips. She would only make it for that day. I loved them but most of the others thought that they were too stringy. Thank you 😊
Beautiful. Anybody else want to see Glen make and eat it stuffing sandwich?
Love this recipe. I'm back again, making it for a 5th time. Technically, the stuffing a 6th! Both in-laws and my family love it! Thanks Glen, you are an inspiration. And... thanks to Glen's friends! I love all your commentary and suggestions.
Just a follow-up to anyone thinking about this one... the stuffing is making the house smell soooooo good! I put a meat grinder on my Christmas list. If I get it, I'll try Glen's home-made stuffing recipe next year :)
Made a version of this for Thanksgiving. I deboned a whole turkey (we had 10 folks over). My wife and friends said it was the best turkey they had ever had. Thanks Glen!
I sprinkled in dried cranberries and pecans with the dressing and rolled it all together. The cranberries plumped up and really brought the whole experience together in one slice!
Love the Scott Rea reference! Of course my favorite Canadian is a fan of my favorite Englishman! ✌️
One of the best turkey roulade videos I've seen. Bravo. And I also loved the Lomi composter ad in the beginning. Thanks Glen & Friends.
Since I watched this three years ago. I make it for my family every thanksgiving since. It is a big highlight of the meal
just absolutely love glen's opening scene with the fridge door closing haha , every time i see it i chuckle
Hey Glen! I prepared this Turkey roll up today for thanksgiving dinner tonight since it’s only my wife and I and our 3 year old. I wish I could share a picture here of how nice mine came out. Thank you for the great idea!
I like stuffing with my turkey and dressing with my salad :) PNW here!
We made this yesterday and I have to say it was delicious!! We've decided to do it every year! Made the gravy too! Thanks for the great idea!
When I was an apprentice butcher I learned how to do something similar to a chicken, except you kept the whole thing in one piece, I took this idea and rolled (heh) with it creating what I liked to call a "Chicken, Enchiladaded" which was a deboned chicken, stuffed with a mixture of chicken mince, oregano, smoked paprika, cumin, green onions, sour cream & cheese. I used to stitch up the entire opening instead of just tying it. I'm sure of 2 things, I forgot some ingredients and it's not an accurate representation of an enchilada, even if you accept a whole chicken as a substitute for a tortilla, but that probably because I'm Australian.
Bob Evans is the other US sausage brand
Down on the farm! ;)
Williams and Tennessee Pride where I am.
Yes! My father also happens to have the same name. I also grew up on a dairy farm in Ohio, where Bob Evans started and is based. Needless to say, we are partial to Bob Evans sausage. That’s what my mom has always used in her Thanksgiving stuffing.
I think that must be a regional brand. No Bob Evans brand here in California.
“The other guy” is Bob Evans. And his sausage is spectacular.
Dressing is leftover stuffing that is cooked separately in a pan outside of the Bird. Stuffing us ALWAYS cooked inside of the Bird . (Where I am from) I love adding raw, large diced apple chunks to my dressing/stuffing. Really bumps up the flavor and moisture of the Bird.
When in the bird it's stuffing, bake in a pan alone it's dressing, either way it's DELISH! Love your recipe for the sausage stuffing! I'm going to have to attempt a turkey roulade again! Thanks! 🍂
As someone that is responsible for preparing thanksgiving dinner for myself and 1 other person I really really appreciate this technique. Thanks a ton!
Stuffing goes in the bird or meat, dressing goes around the meat or served in addition to the meat.
When I was growing up my parents had 10 foster children. There was always a fight about what the stuffing/filling/dressing was called, as they had come from many different backgrounds. FINALLY we settled on the following: "It's dressing. When you eat it - it is filling, and if you eat too much of it - it's stuffing."
Respect for giving Scott a quiet shoutout. Dude has some excellent content/knowledge. Do you have any of his books?
That looks delicious! Nice to see summer savory making an appearance too! I've had it pointed out so many times by people outside of Atlantic Canada that it's such an East Coast thing. I can't imagine roast turkey or chicken without it!
Favorite day after sandwich: Good homemade bread with a very thin spread of mayo, layered with stuffing, homemade cranberry sauce, thick slices of turkey breast, crisp Romaine lettuce. Messy and scrumptious!
I had mentioned Scott Rea previously in a sausage making video and had wondered if you had come across him yet. As a Brit, he's a great example of a traditional British Butcher! As always, fantastic video.
I watch your channel a lot and have tried some of your recipes, but this was a thing of beauty. I really think I'm going to do this for Thanksgiving as it will be a small affair this year. Jules is right cranberry sauce not tomato aspic.
On the topic of Stuffing vs. Dressing, I tend to adhere to the literal definitions. If it goes into the turkey, it is stuffing, but if it is baked separately, it is dressing. I don't however bother myself with what anyone else calls it. Good Job!
This couldn't be more perfect! You have solved my Thanksgiving dilemma. The stuffing sandwich is just a wonderful bonus. As you said, bread and mayo between two slices of bread; what's not to love?
Would it lose any goodness if I prep everything the day before I cook it? Looks delish!
I'm happy that Glen holds his wine glass like a true gentleman
Thanks for this awesome video Glen.
That wasn’t as tough to watch as I thought,.... I will definitely butcher a fresh turkey with a lot more confidence and completely amaze myself! I never would have attempted just on my own. Seriously, thanks Glen 😊😷
Now I want turkey! 😋
It’s great to get Turkey after thanksgiving when it’s on sale! I love it!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
Okay Glen, spill it! Where did you get the nifty kitchen twine holder? I'd like to write to Santa and hint for one just like it. I'm tired of chasing my roll of twine across the counter or the floor every time it decides to make a break for freedom.
During the holidays a sandwich I like to make is a white kaiser bun loaded up with white turkey, dressing, cranberry sauce, mayo, and S&P. Delish!
I make a Turkey Roulade almost every year! I think it is fancier than a full turkey. I just buy turkey breast (with bone), debone, then use stuffing and dried cranberries inside. This year I want to try to sous vide it first to see if it can make the meat perfect and not dry.
I did your rolled breast using my wife's stuffing (no sausage). Used a breast that we bought on sale several months ago. Your deboning instruction was very helpful. When I figure out how to add a photo, I will do so.
Sausage makes an excellent stuffing for turkey or chicken. I use Italian Sausage. My family loves it.
It's stuffing when you stuff it and it's dressing when you cook it on the side. :O) This would make a lovely dinner! I'm going to have to try it.
OMG Glen, nice to know that my family is not the only one to make a sandwich with the dressing in it :) Add turkey, dressing and love mustard as opposed to mayo! YUM
The turkey breast looked awesome Glen.
I tried this for Thanksgiving dinner and it turned out great. Thank you for the recipe.
Looks great!
Made this roulade tonight and it was outstanding. Plus, good prep for Thanksgiving.
I’m going to do this recipe! Thanks Glen. :)
Even when you make something a little unusual (tomato aspic), you do a good job, but this truly looks fantastic. Thankful for your dedication to solid content.
Thanks Glen this looks amazing!
Gave this a go for our Thanksgiving meal (for two) and it turned out great. It will be our turkey going forward. Thanks!
The neck, giblets, back, and oysters are my favorite parts of the turkey. Basically, I like the innards and the spine.
WOW! going to give that a go for sure! Thanks from Vancouver.
Looks delicious
I would absolutely LOVE to see a video on deboning a whole turkey. I've been deboning mine for the past 5 years (I leave the drumsticks and wings in so it still look like a whole turkey) and it is a GAME CHANGER in terms of how much stuffing you can get in there and also ease of brining it. sadly, 5 years in, I'm still horribly bad at wrestling an entire raw turkey.
That looks delicious.
I make a rice dressing with mushrooms, apples, and onions with poultry seasoning and butter. Chicken broth to cook the rice. Kashi rice pilof if I can find it, but have used other rice. Anyway, I thought it would be good with this!
Julie, I understand your disappointment even though you like the rest of the food.
Pretty sure I ate a version of this made from ground turkey before. It was expensive before the holidays, but went on sale right after and my folks must have bought 30 pounds.
Dressing is very common in the US South. I use stuffing if the mixture is actually placed inside the bird. Dressing if you cook and serve it on the side. I normally make dressing as I almost never put the dressing inside a bird to cook
Stuffing is stuffed in the turkey and cooked that way. Dressing is baked on a thicker sheet pan. BTW I thought this would be a horrid idea. I am a deep southerner and we take pride in our thanksgiving skills. However, the final result made me want it so bad. It looked perfectly delicious. You never fail to amaze me in that kitchen.
I think I’m going to celebrate American Thanksgiving as well this year just so I can test this out.
I was always taught that STUFFING goes inside the meat while cooking, DRESSING is cooked separately from the meat.
This looks amazing, but so involved! Maybe someday I can get brave enough to try.
Thanks 4 sharing how it's done i never had thought so easy i think i willl try it 4 holidays coming thank u again stay safe have a bless weekend.
Whenever my mom was spicing something she would say "the smell is the taste!" Now I find myself doing the same. Works pretty good.
This looks soooooo good.
I'll thibk about trying it..
Also. THEY MAKE A GREAT COUPLE!!
Dressing sandwiches better than the turkey dinner!
This looks super good! I might try to make this when American thanksgiving comes around
Stuffing sandwiches my husband does roast stuffing in a loaf pan turns it slices it and fries any leftovers in bacon fat onto a sandwich and sits down its like watching a child in a sweet shop his idea of bliss
As a Yankee in the deep south, I can attest: Stuffing is stuffing, dressing is dressing and never the two shall meet. Stuffing is chunky, maybe with a pork or beef component, delicious sage/poultry seasoned toothsome eats. The dressing I have been served in the South, is smooth, with the meat of the fowl incorporated, a wet bread CRUMB consistency, with vegetables sized as the bread crumb, as is the meat, just delicious, smooth, gravy ensconced goodness. That's my take.
Don't be a turkey, Glen. Make this woman some cranberry sauce.
One thing that my mom did when I was growing up, is since no one wanted to use them for sandwiches, she would save up the heels of store-bought sliced bread in the freezer. Just keep the first ones in the bag and keep adding to it. When she needed stuffing, she would take it out to thaw and tear it up.
R S: The heels are my favorite part of bread. I really like the crust.
Ohh ya! I like stuffing sandos too! I like to spread a little cranberry sauce over the mayo & add a couple chucks of Turkey meat.
Thank you so much I did the Turkey Roll last night and made sauce...
Will be cooking turkey today.
Q. How would you heat up extra stuffing left over
I did it! Tho mine was not fully done at 2 1/2 hours (we cut off the ends and ate those) it was delicious!when cold the next day, makes very nice turkey and stuffing sandwich (sliced about 1/2”) spread with cranberry conserve. Thanks!
Man that looks so good. We will have to make this ourselves sometime! 😊
I was happily surprised to see that your stuffing recipe is much like the one I have improvised. I need to get some summer savory, though!
In regards to the recipe changes or w/e, in the immortal words of Chef John, that's just you cookin'.
I'm not doing anything for American Thanksgiving this year due to the pandemic, but this would be great to make for my housemates who are also missing their usual gatherings
This is an awesome idea!!! I was hoping too that you could do a video on how to make a great meal from the very inexpensive ingredients... the frozen turkey, potatoes etc... I think a lot of families will be trying to make do with what they can afford this year...
Smoked turkey legs are the best!
In Texas we have Owen's sausage and Jimmy Dean's. This looks so delicious I might have a go at it this Thanksgiving.
nicely done video old man! i needed this today. i usually like shorter form but i'm in "the states" as you call it, and a distraction this long is most welcome. we're having a tough time around here, and i really like turkey a lot.
just an idea: here in the usa you can buy bone in turkey breasts some times of the year. i'd prolly go for that, since im a single household.
Dressing is what I put on salads, I call that stuffing. But I understand it called either way, doesn't bother me what anyone calls it. I just want it to taste good!
@Glenandfriendscooking I’m so excited to make this recipe for an upcoming thanksgiving with friends. A friendsgiving. But here’s my question: how would I reheat this upon arrival at my friends house? So as not to make it dry? Can I bake it partially and finish it there to reheat? Or should I just try to bake when I arrive there?
Stuffing sandwiches!😎🥇🏅👍👍 My wife thinks I'm crazy😂 must be a GTA thing. Great video, great dish!
Great video Glen love the way you separated the white from dark meat. My new method for sure. Question why not through that turkey on the smoker? As to your question here in the US Midwest so it’s traditional THANKSGIVING and Christmas for us just very low key due to the COVID. So looking forward to 2021 and the new things you’ll do. I certainly hope you’ll give us another look around your kitchen when all the changes are done and you’ve got the new Ager and oven installed. Thanks for all you do in your videos.
Hi Glen, Loving your vids as always, do you think you can give a list of the cookbooks under your table? also, any other books in your collections that you think are really good or special that we would be able to purchase ourselves.
We should form a dressing sandwich club
Hey Glen. You say you cant do the hitched knot thing butcher style but I bet you can tie up a boat at the cottage. Tie a knot around one end of the meat and then sluse the same technique of looping the flat part of the cord through the loop and tightening it around the piece of meat. Similar to like when you're tying up a boat to one of those rings style ties and you sort of make a small braid?
Maybe regional to the southwest but I've always considered it stuffing if it was cooked in the bird or roll in this case, and dressing if cooked and served alongside it.
10/10 would eat.