This is a worklog of sorts. And this also harkens back to my bachelor days .
First off, a recipe that I have perfected (imo anyway)
Andouille Apple Pecan Stuffing
1 lb. day old bread, cubed in 1" pieces
~1.5 lbs. Andouille sausage, ground
3 stalks celery, diced
1 medium onion, diced
1 apple of your choice, diced
1/2 cup of Pecan pieces
1 can Chicken Broth
1 Tbsp olive oil
In a small (~1.5 to 2 qt) stockpot over medium high heat, brown sausage for 5 minutes, then add onion, celery, apple, and pecan pieces and saute for ~5 minutes more. Add bread cubes and chicken broth. Stir and stuff bird.
Since this 14 lb bird is stuffed, I'm roasting it @ 350 F for 3 and a half hours (best to figure 15 minutes per lb @ 350 for a stuffed bird).
And now for the modding!
One of these years, I'll attempt a Turducken, but not this year. Anyways...
One stock turkey, who will be turned into turkey stock tomorrow...
Stuffing. My favorite part of dinner!
And here's where it gets a PG-13 rating:
Yes. A bikini. With the wife's blessings no less!
Stuffed.
And the bikini bottom!
Another update in roughly 3.5 hours, as this bird is in the oven!
And Happy Thanksgiving everyone!