This posting includes clear instructions for roasting a fine turkey for your Thanksgiving table, courtesy of David Leite. What it’s really about, though, is the stuffing. Because that is what everyone really wants, isn’t it?
Now that I’ve lured you in with the word stuffing, a word that always elicits anticipation among my family members and is the side dish that, no matter how much extra is made, always, sadly, seems to be depleted first, I should say that, technically, what follows are recipes for dressings, in that the turkey isn’t stuffed with them.
From Leite’s cookbook The New Portuguese Table, I’ve learned that the only thing better than one dressing is (more…)