And then there were none

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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7 Responses

  1. As we did ours on the bbq last year, we didn’t bother with the stuffing at all!

  2. jack says:

    still a month till christmas caroline. have u tried the deep fried turkey.

  3. Lily says:

    We celebrated Thanksgiving yesterday here in Minnesota. As we were eating … turkey … a flock of wild turkey, (about ten), came into the snow-covered field beside the farmhouse. (I’d never seen wild turkey before).Maybe they were just looking for their lost distant cousin!!! 🙂

  4. Lucy says:

    Chesnuts or prunes are always a nice addition to stuffing – though I don’t know how sausage meat and chesnuts would work together?

  5. Caroline says:

    @Margaret in our house it’s not a turkey until it’s stuffed! There was no way I was getting out of that one.@Jack nope! Where on earth would you get your hands on a deep fried turkey?

    @Lily hope you hid the plates!

    @Lucy I tried the combination and the answer is yum, yum, yum

  6. Tom OKeeffe says:

    love the stories.Cant wait to hear about christmas dinner.Are you making Nanas sausage meat pie?

  7. Caroline says:

    After trialling them for Thanksgiving, this year I’m cooking Sausagemeat and Chestnut Stuffing Balls – easy to make ahead of time and just YUMMY with the turkey, especially for the leftover side of things.But I might just have to make Nana’s sausagemeat pie as well, now that you’ve reminded me of it…

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