Posted by Dave Thewlis on August 22, 2006 at 04:19:33 from 70.191.49.25 user dthewlis.
In Reply to: Re: Bread Sauce? posted by Pam Adams on August 22, 2006 at 01:37:29:
"If the soft-boiled eggs don't give us salmonella, we can get it by cooking the stuffing in the turkey."
Not if you use the slow-cooking method promoted I believe by Adele Davis. Set the oven to the final cooked temperature of the dish, and expect about 3 times as long for cooking. I use this for all fowl dishes, cooking them with the breast down, and the results are terrific - and stuffings are certainly cooked through! Works equally well for roasts although you lose the pink/red interior, alas!