Quote:
Originally Posted by Ea
Thank you! Greasy was my impression, too. IMO stuffing would primarily be for flavour. This time I just followed the recipe, having no experience.
How can you make stuffing outside? By its definition stuffing is stuffed into the bird as a part of the preparation, isn't it?
I have this French recipe with a chicken stuffed with garlic cloves and then braised. Sounds absolutely wonderful - there's nothing like baked garlic and this way sounds divine. This is a stuffing I could agree with and am going to try next.
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I make what my mom called "dressing". Same ingredients as for stuffing, only you don't cook it "stuffed" inside the bird, you cook it in a separate pan.