Comments: A Mini-Feast

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The problem with stuffing in the bird is that the stuffing is only done when the bird is all dried out. If you preserve the bird's moisture then the stuffing is not up to the temperature zone where it's fully cooked. Since it's been in contact with the raw bird, you're playing with salmonella.

Alton Brown is right - "Stuffing is evil!" Dressing is good eats.

What does a silly scientist know? I never realised you were on the wrong side of the fence on this one...

Anyway, my bird has never made me sick and it's always nice and juicy. The stuffing keeps it juicy in fact. And I use a thermometer to make sure it gets hot enough.

So there.

(Who would trust a guy who likes Shamrock shakes anyway...?)

Careful, or thou wilt arouse The Wrath of the Sister-In-Law.

My sister-in-law is lovely and I'm sure she would never get mad at me simply because I stated publicly that she's wrong...I mean, that we have a difference of opinion regarding the safety of stuffed birds!

As I say, though - it's an emotional issue!

(And it was a great Thanksgiving dinner, Kurt - hope this doesn't put us on the uninvited list from now on!!)

Sauté the chopped onion and pressed garlic clove in a few tablespoons of butter. Be generous with the butter as it will only add to the richness of the stuffing. While the onions are cooking, put the sausages in a food processor or, if you have a new nifty immersion blender with all the bells and whistles, in the small beaker and whip it with the meat grinding attachment. It will resemble rough breadcrumbs when you are done. Tip the meat into the onions, add the bread crumbs and break up the chestnuts in large-ish hunks as you add them. Add lots of spices, salt and pepper and give it a good stir.

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