We can not even leave white bread stuffing alone can't we? I myself prefer dirty rice but use it as a side dish rather than "stuffin". Only major difference is less liquid. http://www.nola.com/food/index.ssf/2014/11/creole_french_bread_dressing_r.html Creole French Bread Dressing recipe The Times-Picayune - NOLA.com Simmer the turkey giblets and neck for about 1 hour in water seasoned with Frank's Famous Creole Seasoning. When giblets are tender, remove from ...

On Tue, Nov 18, 2014 at 3:04 PM, Paul L LeBlanc via <[email protected]> wrote: > We can not even leave white bread stuffing alone can't we? > I myself prefer dirty rice but use it as a side dish rather than "stuffin". > Only major difference is less liquid. > > > > > http://www.nola.com/food/index.ssf/2014/11/creole_french_bread_dressing_r.html > > > > > > > > > > > > > > > > > > Creole French Bread Dressing recipe > > > The Times-Picayune - NOLA.com > > Simmer the turkey giblets and neck for about 1 hour in water seasoned with > Frank's Famous Creole Seasoning. When giblets are tender, remove from ... > > > > > > > > > > > > > > > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >