homemade or stovetop brand makes no difference to me so long as it's not cooked inside the turkey.
I like my stuffing crisped on the top and not saturated with (albeit washed out and eventuraly 'cooked') raw poultry juices.
as a kid I never ate stuffing b/c mom included the 'innards' BLECH! as an adult I tried it without and enjoyed it, but still I prefer stuffing cooked outside the bird with a crisp topping.
I use stovetop but doctor it-instead of water I use sodium free chicken broth. I add sauted celery, chopped pecans and some craisins (the puff up and add a nice tang).
as for the sodium-I use next to none in cooking anything else, and my kids have never known the concept of having a salt shaker on the dinner table so I figure it balances out.
as for what goes inside our bird-I take a couple of oranges and cut them in half. I squeeze the juice onto to the top of bird before I season it (I see no reason to oil it, there's enough fat in the skin to suffice). I put the rest of the oranges (peel and all) inside the bird. it heats and steams the inside so I get even cooking.
I like my stuffing crisped on the top and not saturated with (albeit washed out and eventuraly 'cooked') raw poultry juices.
as a kid I never ate stuffing b/c mom included the 'innards' BLECH! as an adult I tried it without and enjoyed it, but still I prefer stuffing cooked outside the bird with a crisp topping.
I use stovetop but doctor it-instead of water I use sodium free chicken broth. I add sauted celery, chopped pecans and some craisins (the puff up and add a nice tang).
as for the sodium-I use next to none in cooking anything else, and my kids have never known the concept of having a salt shaker on the dinner table so I figure it balances out.
as for what goes inside our bird-I take a couple of oranges and cut them in half. I squeeze the juice onto to the top of bird before I season it (I see no reason to oil it, there's enough fat in the skin to suffice). I put the rest of the oranges (peel and all) inside the bird. it heats and steams the inside so I get even cooking.
