7 Outstanding American Dishes!

[@sarahcrews2544]

I've cut back on many subscriptions and unnecessary spending. However, I will keep the small fee going for this channel because I appreciate you all.

[@kxtji]

well chosen, the townsends channel never ruin the mood of the videos with advertisements and ive always respected them for that

[@townsends]

Thanks for the support!

[@mayhembeading3737]

I applaud your decision- this channel is going to be the difference between life and death, survival for so many people very soon.

[@bikeman1386]

​@@townsends? What happens to them cakes in your pocket?

[@therealVOR]

@@mayhembeading3737so few understand what is coming. Save the programs to hard drive

[@wadejustanamerican1201]

I hope my comment doesn't sound silly or corny, but. This is such a great channel and community here. The noise of the world is gone and just great food, good historical information, the best host and company on KZbin and just great people feeling at home over good company and food. Thanks

[@theiridiumgamer5225]

This part of KZbin is one untouched, by the disasters and woes of the world, it's true to itself and passionate about things that are so often ignored. I often watch these videos, because they're amazing for my anxiety and other mental problems.

[@jlennon1779]

3:26 roast turkey and stuffing 8:35 stew pie 14:30 rice custard 18:06 lemon pudding 21:23 pearl ash leavening discussion 23:48 Christmas cookey 27:39 pound cake 30:16 Indian slapjack

[@Zaldar75]

Thank you.

[@tenthousanddaysofgratitude]

Brilliant. Thank you!

[@edwardlulofs444]

Home cooking versus food mass production. We are in a different world. Some things are gained and some lost. I miss home cooking.

[@jlennon1779]

@@edwardlulofs444 I still prefer the flavour of my own cooking to almost anything I can get in most restaurants and certainly to the cafeteria at work.

[@edwardlulofs444]

@@jlennon1779 absolutely

[@JWandaFurEvaFamily]

The most wholesome nutmeg inspired content on KZbin. After 4-5 years of watching your content, my historical nutmeg loyalty continues.

[@Miss_Kisa94]

Ah dang you got me excited for all the spiced recipes coming up for winter time 😂 I'm hoping for some cookies

[@edwardlulofs444]

I finally found and purchased my own nutmeg grinder. Perfect timing in my life.

[@americaneclectic]

I LOVE freshly grated nutmeg. I put it in everything!

[@totilalauterwald579]

I hope everybody knows nutmeg is poisonous.

[@4zael_]

Never thought I would see 'arroz con leche' in this show, that was a nice surprise. What's called "rice custard" in the cookbook is still eaten quite often in most hispanic american countries as a dessert, we know it as 'arroz con leche' (rice and milk, yes quite simple) and we often season it with things like cinnamon, cloves and/or (you guessed it) nutmeg. Most places also add raisins or dried plums... or both.

[@carladelagnomes]

Wonderful taste and wonderful memory for me. Thank you.

[@linettemiller878]

Called rice pudding as well 🤤

[@edwardlulofs444]

Wow that sounds so good but I am fasting for the next 4 hours 🥴

[@jakehatton2910]

We still eat rice pudding all the time in the UK!

[@Nunyobidne55]

You realize many cultures eat rice. right?😂 „arroz con leche“ is also rice custard.

[@CormanoWild]

Awesome! I teach HS culinary arts and was trying to think of some good recipes for us to prepare for Thanksgiving. I'll be trying some of these out! Thank you as always for your great videos!

[@clwest3538]

In my 'home ec' class I found a recipe for an 'indian pudding' using cornmeal base with wild blueberries! It was voted best in class! Hope your students enjoy these 'old' recipes as much as our class did. (btw - that was back in 1976 - the class project had reference to our 200 year anniversary!)

[@jlennon1779]

@@clwest3538 That was a great celebratory year. I haven't heard of any plans for our 250th. Has anyone?

[@TheJohn8765]

I've been waching this channel for years and years and I must say I've really enjoyed pretty much every vid. You guys do a great job and I really appreciate the job that you do. It's really a solace given all the nonsense of modern life. Thank you very much!

[@sowhatkys]

I'm Asian but This show makes America feel like my country.

[@TheCocoYouKnow]

if you live in America, America is your country my friend :)

[@isatq2133]

You’re welcome whenever you’d like to visit!

[@darkjanggo]

now you just need to post some classic Korean food recipes on your youtube channel

[@timpoint0]

It is your country. This land is your land. This land is my land.

[@LadyDulcevida]

Borders don't count when food is made with care and love. Whether you were born here or came here you ARE an American. We are all immigrants or children, grandchildren, great-grands & so on of immigrants.

[@LadyDulcevida]

They used veal many times because they needed the calf's stomach to make cheese. Our ancestors seldom wasted anything from the calf there's veal, cheese, sausages, marrow, calf's foot jelly; bones for aspics, stews, soups, buttons, tools etc

[@travisadams4470]

Why or how do you make cheese using calf stomach?

[@ianfinrir8724]

​​@@travisadams4470 The stomachs of cows, goats, and other such animals contain an enzyme called Rennet which is used to curdle milk into cheese.

[@travisadams4470]

@ianfinrir8724 thank you!

[@elleforest7896]

The calf stomach for cheese is mentioned in Laura Ingalls Wilder’s books.

[@miradfalco251]

Rice pudding for the win! I preserve orange zest and juice in rum, and then use that and orange flower water to flavor custards. I also preserve lemon and lime in rum, so nice to have on hand.

[@ZombiePumps]

Instead of an apple, I add large onions inside the turkey so I can use them for gravy later.

[@carloshenriquezimmer7543]

That rice custard is very common here in Brazil, but it is spiced with cinnamon and cloves, sometimes using brown sugar. A dash of black pepper can also bring it up a notch, makes it feel richer. It is very often made with leftover rice, the little salt from it also helps the flavours to pop up (add a little salt to your sweets, just a pinch, you will see the difference).

[@edwardlulofs444]

I use lots of cinnamon now when last year almost none. Wonderful

[@jacobdunning8373]

Atole in Mexico is similar

[@striker1553]

My father does something similar for the bird on Thanksgiving. He uses a boy scout method and cooks the turkey outside. Prepping the bird he stuffs it with a fruit stuffing he invented. It basically consists of raisins, oranges, apples, cranberries, currants, and any stuffing bread you can find, with of course a few eggs as a binder. 1. He lashes together a tripod and hangs the bird from the center of it by the legs with 3 oven bags wrapped and tied in position. 2. He takes 4 hardware cloth chimneys, about 4-5 inches in diameter and 2 feet tall, and positions them about 18-22 inches apart in a square. 3. He then wraps the square with heavy-duty extra wide tinfoil a good 4-5 wraps worth and a 2-3 layers on the bottom as an accidental bird-catching base (ask us how we know lol). 4. He then fills each chimney up about 6 inches or so with ready-fired charcoal and positions the bird in the center of this reflector oven. Change the height and positioning of the bird by adjusting the rope length or angle of the tripod legs. Sit back and whittle or read a bit in the bluster of the chilly Detroit Lions losing day. If the wind picks up, put up a wind break of some sort, or be prepared to double the cooking time lol. Monitoring the bird thermometer and periodically checking it is key, but the oven bags keep in all the juices usually. Also, using a few toothpicks or pins to poke holes in the oven bag near the top allows it to vent some. If the bird touches a chimney or gets too close it will melt the bags and either burn to the bird, burn a hole in the bag and the juices fall out, or worse still, the bird tumbles to the ground and you have to pick grass and dirt off the outside of the bird in a frantic attempt to salvage the bird (If you never did this before and didn't know to put the base layer of foil down). :) A 12-15 lb bird will be cooked in roughly 2 -3 hours total time.

[@riverbilly64]

Your dad is freaking hardcore. Props to him. When is dinner? 😅

[@rquest3059]

I always enjoy watching your cooking videos. It reminds me of my grandaunt. She made several of those recipes on her Franklin wood burning oven/stove well into the 1970s. I had a childhood that transcended time.

[@JamesRook]

The turkey looks outstanding, but I've had wild harvested turkey before and that would elevate this recipe to a new level, even closer to the original.

[@Bob-64]

I had wild turkey and dumplings its never tasted better turkey.

[@WestForkWoodsman]

I love the roasting turkey on a string. I want to try that now! Another great Townsends video!

[@Paintplayer1]

4:30 "it's been getting a lot more popular in the last 5 years." My man, you and the Townsends team are the reason why it's getting more popular!

[@AntOfEgypt]

Your channel is awesome to watch in the autumn…and winter, and spring, and summer. Damn, your channel is awesome in any season. Keep up the great work!

[@AnonAmouse-d2t]

If you want rice that you can just eat and enjoy, rather than water, use chicken stock. Add a tablespoon of curry powder and a tablespoon of turneric. A quick dash of lemon juice in the broth will also add a bit of extra flavoring.

[@macsarcule]

Hooray!!! Thank you, Townsends Team! 🙂🍁✨

[@JRCHomesteadTexas]

In our family we don't do stuffing; we do cornbread dressing 😋 It's not just for Thanksgiving either! Deviled eggs are also requested.

[@veesimmons2464]

I agree with your statement about this being the cookbook version of the American Decalaration of Independence. I love our uniquely American recipes. We will continue to benefit from our early idigenous people's generosity in sharing their secrets to survival.

[@yeetintothevoid]

And they haven't given much of the benefit in return 💀

[@bookittyrun]

again... well done, with another stellar video! i love the simplicity, with an adequate explanation of process... i've been following this channel since it's early days, it's been a staple for my regular viewing and "prep-per" planning. keep up the great work... this channel is more appreciated than you may realize!

[@ChessIsBestWithACupOfScience]

Thank you for the amazing content! I've been subscribed for years, this channel is great!

[@kfeltenberger]

When you tasted the turkey, you reminded me of "the old man" (Darren McGavin) from "A Christmas Story"...your eyes lit up just like Ralphie described!

[@kate2create738]

With the weather getting colder, I hope to try one of these recipes. Grateful there’s shows and channels like yours that give us a connection to our ancestors or our country’s history.

[@maxfield9873]

Always a treat to hear your historical info. Sharing this out far and wide!

[@willames363]

Been watching years now. Can’t overstate how much I appreciate y’all.

[@caroleannseaton9178]

You just made me get my facsimile hardcover off the shelf to reread today. Great show as always.

[@dianebondhus9355]

You guys consistently put out great videos. I've been a fan of yours for years and have shopped at your online store. Your products are good quality and my family is excited to receive them as gifts. Thank you for all that you do! ❤️

[@edwardpate6128]

I love Hoecakes! I love putting Sorghum syrup on mine a VERY common sweetener in America when Sugar and Maple Syrup was a luxury.

[@understandingthetimes2867]

I love this channel. You do an excellant job.

[@RSX007]

I love every video you guys make. Reminds me of my late friend Miles who was a sailor and cook, he got me into sailing and cooking. Just saying I miss the old style of video maybe with Micheal Dragoo (he’s amazing too). You guys read the ingredients, told the history of the dish, interpreted the dish and tried it and that was it. It was more personally connected to the viewer like in a cooking show, instructive and very interesting Maybe go back to doing it that way instead of these new almost copy and paste videos every Sunday that feel very similar, aimed at getting more views. you can tell the difference.. “poor man’s meal/anything under the sun etc” My favourite will always be Johns reaction to the Stewed Crab hahaha Love you guys ❤️

[@bobbydigital8056]

Townsends does it again!!! We love you John. Thank you for blessing us with this channel. You guys are the best.

[@sizer99]

Wow, seven episodes in one, lovely!

[@andrewpalmer1630]

You produce a terrific show. Thanks a bunch! 🎉

[@rogertemple7193]

Always learning more and more about America's past here at Townsends have a wonderful week thank you. 🇺🇲👻🎃🇺🇲

[@Hope4ly]

I truly love this channel, so comforting

[@Sentientheat]

I always come back to unwind. So soothing, Thank you!

[@happygardener28]

Thank you and Good morning.

[@darrenvanderwilt1258]

The French colonists in Quebec did similar things, converting home country recipes based on availability and need. You can find these dishes in Quebec City and surrounding areas. I would say, in many cases, they are unique, inventive, and delicious. Excellent video.

[@notaplasticexistence]

"Muh colonist"

[@GlazedLemon]

Really enjoyed this video! Thankyou for all your time and effort putting these together, much appreciated 😊

[@sukeyfrugalfrau]

Mmmm going to learn how to make pearl ash. We use ash on our homestead for many things: in the garden as an amendment, strained and then we add water to nixtilify our corn for making into hominy then grown into masa, we can make soap with it too, I agree with you on modern cookies…. Way too sweet. Coriander in cookies sounds good. Sometimes I make a corn masa and fennel shortcake….

[@richardangelini7296]

It is amazing to me how you guys (and girls) keep coming up with new content. Good job ....

[@olddawgdreaming5715]

Thank you Jon and Ryan for sharing with us today. It was great. Fred.

[@coreyertz2402]

So awesome as always!

[@rashkavar]

Regarding the recipe for rice: the ratio of water to rice can vary a lot depending on what you want out of it. Less than about 1:1 and you'll get crunchy and unpleasant rice, that's not good. But if you go somewhere around that minimum level, that's how you get the rice to be sticky and clumpy - the kind of rice you want to work with in East Asian inspired cooking, particularly anything like onigiri or sushi that has the rice shaped into larger parts, but also some degree of this is absolutely necessary if you're eating it with chopsticks - too much water and you're eating one rice grain at a time. Adding a little more water, you'll get something a bit fluffier, and then eventually individual grains that are fairly independent of each other - by the 2:1 ratio mentioned in the video, you're well into fork territory. Adding even more water, you'll eventually start getting more towards a rice gruel or porridge. Which...well, if that's what you wanted, great. But odds are you don't really want that.

[@corrinofnohr9927]

I’ve been watching your videos for years and am a huge fan. Sometimes I turn on your videos just to listen to

[@MajorHalfLifeFan]

I wish the majority Americans would know more about this, knowing our true culture and food

[@cynthiaweathers6979]

We make rice pudding similar to that and use vanilla and raisins.

[@knzjvmatc-3]

When roasting a bird, it's all about the stuffing (and gravy...). I soak my bread, herbs, dried fruit & garlic, overnight, in red wine, then add butter while stuffing. Cheers!

[@Retiredshirker]

When I was watching this video it was interrupted by an advertisement for McDonald's. Oh how standards have fallen.

[@townsends]

😂😂😂

[@avian68tb]

​@townsends Can you use potassium bicarbonate instead of potassium carbonate? I tried to look up pearl ash, and most sources say, "Don't eat it

[@spartanhawk7637]

Don’t just change chemicals because the names look similar. A change of a single atom in the molecule can change a normally benign ingredient into a poison or vice versa. Chemistry is weirdly precise.

[@Brasswendigo]

Always love to see your videos and recipes. Thanks for everything!

[@Gingerpancakeshumble]

Jon 🇺🇸 Thank you! You’re a great American shining light on our history & culture with a wonderfully inviting & always enjoyable program. Your channel is by far the best on youtube. Thank you. I’m not sure if I’m alone on this but wanted to selfishly offer feedback; you alone do the BEST commentary & instruction w/your recipes bc of your presentation & natural wit! whenever you have the other fellas do them I’m less inclined to watch. I know how very busy you must be so ya cant be everywhere of course! Just thought let you know, its only when you’re the one cooking & instructing videos we watch in my home. Anyways, Thanks Jon, God Bless you & hour family 🇺🇸😊✨

[@Jason4Star]

Man. You guys are awesome. I just loved this video, start to finish, all recipes. I went online and ordered the cookbook and other items. God bless you guys.

[@gailsears2913]

Great video! As I was watching Ryan make the lemon pudding, I was thinking that the custard would make an interesting bread pudding. Thank you, Jon and Ryan!

[@jubayerahamed5437]

Big fan sir

[@FlyingNinjaish]

In a slightly earlier era, the massive differences in diet were remarked upon almost immediately in the early Jamestown colony. The shift from a diet based on wheat to one based on corn was noted by different authors to be a very big deal; several authors argued that it contributed to the sickness of apathy that was one of several things plaguing the early colony, or even killed men by gastrointestinal unrest. Granted, the insufficient and nutritionally incomplete diet and many tropical diseases probably had more to do with that, but it was certainly observed to be very important.

[@susanohnhaus611]

I think it had more to do with the lack of knowledge of nixtamalization. Pellagra results from a diet dependent on non-nixtamalized corn. This is why modern corn meals are "enriched". Part of the problem was probably due to the wholesale death of indigenous tribes due to foreign diseases. There may be few, if any, native peoples left to teach the settlers how to process samp. As a victim of kidnapping by the English, Squanto probably did not have the knowledge of women's work that corn processing would be and never taught the colonists how to do it and they in turn taught those who followed them wrong as well.

[@ChessIsBestWithACupOfScience]

Much love and many blessings from me, to the Townsends and friends!! 🫶

[@rickloginname]

Such high quality content.

[@macareuxmoine]

What an episode! I was particularly fascinated by the cookies! Half a teacup of coriander! That’s a lot! The perlash can be substituted by potash also… is that available in the US? If not you might ask a German friend to mail you some bc we can buy that here. Also she says the cookies are good after 6 months! Wouldn’t the butter in them have gone rancid by then? Anyway I was wondering if they might be similar to shortbread?! Either way… just in time for Christmas! Thank you!

[@danielsobanski4861]

I tried the cookies for the first time last year. Will do it again this season! Thanks for sharing the recipe.

[@itsawonderfullife4802]

Magnificent video. Loved the walked thru history.

[@pbambient8910]

This is one of the best channels on KZbin. It attracts everybody and anybody.

[@Norbrookc]

The reason that pork is cooked that high is that in the past, pigs tended to carry a parasitic disease called trichinosis. It's still an issue for some wild animal meats, hence why there's always the recommendation to cook it to those temperatures. However, modern pork is very unlikely to carry any of that, so it's not absolutely necessary to go that high.

[@brianargo4595]

Exactly. For pork chops, I buy really thick chops, cook to 140-45, rest to 150 or so. Never had a problem and they're not dry like my in-laws

[@Pygar2]

@@brianargo4595 Do you use any kind of sauce with in-laws? !

[@VarangianGuard13]

​@Pygar2 Thank you for providing me with a magnificent chuckle. That was a good joke.

[@tatianaes3354]

I LIKE this episode. It has used a real fire to cook the dishes, and presented a big overview.

[@jills7385]

Don't forget about wild rice from the north country. Though it isn't really "rice," it's a seed from the marsh grasses. Still, wild rice was a staple.

[@Lithilic]

I came across a more modern corn pancake recipe that recommended pre-cooking the cornmeal to avoid that gritty texture the corn flour can add and I think it's a good innovation if you are looking for something closer to the standard pancake but still want that corn meal flavor.

[@debbralehrman5957]

I like that name. Thanks Jon,Ryan, and Crew for another wonderful sharing of Early American history.😃👏🏼👏🏼👏🏼 🍂🍁🍂🍁🍂🍁🍂🍁🍂🍁🍂🍁🍂🍁🍂 And thank you Amelia Simmons🌹🤗💕

[@mikehart5619]

Fascinating. Here in The South we have cornbread dressing rather than white bread stuffing. Personally, I don't usually stuff the turkey. If you boil and dice the gibblets and use it with the dressing it's just as tasty and not stuffing it allows it to cook faster.

[@privacyvalued4134]

5:04 This is how you get sick unless you are extremely careful. I can't count the number of times I got violently ill from eating stuffing as a child from improperly-prepared food. It tasted great and then I would get super sick complete with vomiting but never associated the two events until many years later. If you stuff a bird, it has to be cooked and reach a proper temp and hold at that temp for a really long time, which will unfortunately overcook the bird. Don't stuff birds unless you really know what you are doing, and most people don't, so settle for dressing instead!

[@willeel3750]

I'm 71 and have been eating stuffing that was stuffed all my life. Never got sick. Maybe yours was packed too tight and therefore too dense to cook properly. Otherwise, do you think for hundreds of years people have been eating stuffing and getting sick every year and not figuring it out?

[@andyleighton6969]

How anyone managed to cook, consistently, over open fires is a miracle. If I tried it it would be a third half raw, a third burnt to ashes....and a third edible by accident.

[@Pygar2]

The goal is to cook over embers, usually around 400F.

[@erichartke4331]

Some of the best food I've had is camping with family.

[@ianfinrir8724]

It's an art, not a science.

[@nikolaysargsyan6349]

When you mentioned potash, it instantly popped in my head that you will suggest soda as a substitute. We use soda a lot in Armenian baking, but instead of milk we mix it with yogurt (matsoon) or sour cream, and the best results are with slightly expired yogurt and source cream - we make gata and pancakes that way, some people do cakes and other bakery with these instead of yeast as well. It may so be that since Armenia is a wine and flatbread country first, the yeast wasn't as available as in Europe and sourdough didn't stick (is here a pun) although I have seen sourdough Armenian receipts. Definitely trying the egg-and-lemon pudding!

[@leslieMClass80]

All these recipes looked scrumptious!

[@brucewelty7684]

you needed the tallow in the stuffing as real turkeys are REAL dry

[@ozelhassan8576]

I’m English and I totally agree with you on this, I did get one of these books but lent it to a friend, not sure if I will get it back 🙁

[@willeel3750]

There is only one place to cook stuffing. Stuff it. Thoroughly enjoyed this.

[@KamenRiderPhoenix]

I got very lucky finding your channel, you live in the same state not far from where I live and before watch you I thought I couldn't ever find good products here, so I never looked. But when I discovered you also lived in Indiana I found myself fascinated with all of the exotic flavors (relative to my personal knowledge) you have access to in your area. I hope I get to visit you guys one day, that would be an amazing treat for sure.

[@beckypennington79]

I absolutely love these kind of videos You can learn while you're entertained thank you

[@EXO9X8]

We need to place more nutmeg in front of the camera to ensure more uploads

[@ashleighlecount]

I love owning a copy of the first American cookbook

[@kaycox5555]

LOVE YOUR SHOW FELLAS!!!

[@missp5050]

Long time watcher, now new member I have tried a lot of these recipes 😁 and I'm so hooked 😂😊❤

[@defaulttoprime]

Stuffing still goes inside the bird in my world... :)

[@iamblackthorne]

It's not stuffing if you don't stuff the bird.

[@mpfromdaov]

The words "stuffing" and "dressing" should not be interchangeable.

[@iamblackthorne]

​@@mpfromdaovExactly.

[@natviolen4021]

Absolutely 👍

[@elaineburnett5230]

And I still have to have a big pan of stuffing😊😊😊

[@bernarddeboeck8405]

The Rice custard is a still traditional and very popular foor in Europe. In Belgium we call it rijstpap, in France riz au lait. The difference is cinnamon and or vanilla as flavour. We use brown sugar to sweeten it when starting to eat it.

[@riverbilly64]

Popular in parts of the US, too.

[@notapplicable430]

Love the painting at 10:00...what a beautiful scene...and one very familiar to me.

[@MrRatherDashing]

A delightful video with delicious food!

[@MalReaver]

I love old recipes, they taste the best. I still stuff my turkey, stuffing cooked separately is no where near as good. Thanks for all you do!

[@billiondollardan]

That's a good thumbnail image for the video. I like seeing Jon smile. He just seems like a solid dude

[@hasufinheltain1390]

What just now clicked with me is, I've seen a 15th century "receipt" (recipe) for swan with "sos of ginger". And it occurs to me that the cranberry sauce we use today was a reasonable outgrowth from that tradition. Today, that kind of sauce served with meat is pretty uncommon and cranberry sauce seems to stand alone, but at the time it was simply using a local berry for the sauce rather than imported ingredients.

[@Sethrain]

The rice custard looks like it's just rice pudding. Only differences I can see is the orange/rose water and how you add the spices; we'd just grate them on top now. Interesting to see an older version of a common dish you still see today

[@sonjafreymuth5899]

Hi from Germany. I love your Videos. I just want to comment on the christmas cookie recipe. Potassium Carbonate is a common ingredient in german christmas bakery for things like Lebkuchen (ginger bread). It is sold as Pottasche (potash) here in Germany.

[@TheVype]

Youre work guys is outstanding , dishes too. Never tried any od these would love to try making it

[@NetTopsey]

Your comment about not frequently putting the stuffing in the turkey was a bit of a surprise. I live in Canada, and have known or lived in various parts of the country, and out turkeys are always filled with stuffing. We may make a side dish of stuffing baked in the oven, but finding an unstuffed turkey is odd, at least in my experience.

[@SouthernSlaveryUncovered]

It's that time of year I love to see Thanksgiving meals being cooked on the channel.

[@davidburke8838]

If the stuffing isn't stuffed inside the turkey, well, it has to be dressing, Right?

[@dictyranger]

I have a family cookie recipe, originally Danish, that uses hartshorn (ammonium carbonate) as the leavening agent. They look really similar, and you can buy hartshorn from baking supply places.

[@thomasschultz7339]

You fellas are so much fun.

[@jcarey568]

My son and I work at the same place and will both be getting turkies for Thanksgiving and I want to use a leftover one from last year this week I'll try stuffing it with some rolls that dried out some.

[@Objective-Observer]

What about the dressing in the turkey? I searched for other turkey and dressing vids from y'all, and you didn't show the dressing in the Turkey Cook off, either. Just because it tends to look like dog food coming out of the bird, it still tastes amazing! Hard Core foodies would still like to see it.