The 50 Plus Cafe, Pub, All-Nite Greasy Spoon and Dive Bar

I just let it all hang out today In my last meeting. (Singular for @nipplecaresser …) 😂

I told a story with my team about a husband and wife couple at work. It was nothing dirty. They are just the dullest, most boring, couple and we support one of them. He is from Sweden and his boredom and lack of energy could either start ww3 or solve world peace, I don’t know which.

Anyway, I told a very long story about him…annd how his team literally mutinied over some really dumb shit he pulled. and then who got out of the next conference room?? His wife! Oooops.

I doubt she heard, but it was crazy ironic! We all had two good laughs.
Well, that's one way to handle retirement planning :ROFLMAO: 🤨
 
I don't know what that is... and I'm good not knowing what that is. :LOL:
You know I can't resist::::

STUFFING
Printed from COOKS.COMhttps://cooks.com/149gs4qz

20 slices white bread for 20 lb. turkey or 1 slice per lb. of turkey
1 1/2 c. chopped celery
1 c. diced onions
1/2 lb. butter
1 tsp. parsley
1 tsp. thyme
1 tsp. sweet marjoram
Salt & pepper
Allow bread to become stale the day before making stuffing. It is important for the bread to be very stale.
In large skillet add butter, celery, onions, parsley, thyme, sweet marjoram, salt and pepper. Saute until vegetables are half cooked. Simmer for a few minutes. Grate bread using large side of grater. Add grated bread to the sauteed vegetables, stirring until the bread crumbs absorb all the butter and are well mixed.

Clean inside of turkey very well. Dry inside thoroughly. Spoon in warm bread crumbs into cold dry turkey. Do not pack down too firmly. Stuffing must be fluffy. Any excess stuffing may be put into neck cavity. Proceed to roast turkey in the usual way. Be sure not to get the stuffing wet when basting turkey.
 
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