Wednesday, November 26, 2008

William S. Burroughs, Stuffing, and Thanks

Nothing brings out the spirit of this great nation than an aging Heroin addict, and his words of truth.

There is hope yet.


Hope for some Awesome stuffing!

1 cup melted butter
1 1/2 cups chopped onions
1 1/2 cups chopped celery
6 cups diced, tart apples (green/old granny)
2 teaspoons of salt
1 cup sugar
6 cups of small bread crumbs (herb seasoned)

In large pan combine butter, apples, celery and onions. Sprinkle with salt and sugar. Cook for 10 minutes until apples are browned all over. Add bread cubes.
Yields 12 cups.

De mi propia cosecha

si haces el doble, no dobles la sal, a lo mejor la mitad pero primero pruebalo. Toma mas de 10 minutos a que agarren color las manzana, al menos en Colorado. Una vez que este todo revuelto incluyendo pan, le pones ya sabes que. Vino blanco, siempre cocina con vino barato. Abusado con el vino si le pones mucho te queda muy aguado.

Si tu vas a rellenar el pavo, antes de poner el relleno untas adentro del pavo mantequilla con seasoned salt y sage y tambien afuera. Abusado con la sal.

In addendum, I have found a few details on cooking this myself. Do not overdo the wine, and if you douse the stuffing, make sure and add sugar. The most common problem is the sugar falling to the bottom and burning at the base of the pot. Aslo, avoid stuffing the turkey directly, it increases salmonella potentials. You can add the stuffing inside once the turkey is cooked and allow it to sop up juices for another 10 minutes of cooking inside the foil.

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