Comments by "kd1s" (@kd1s) on "What is Thanksgiving stuffing, and why is it also 'dressing'?" video.

  1. I usualy break down the bird and separate the breasts from the legs, thighs and wings. Why? Because those latter 3 cook at a higher temperature than the breast should be cooked at a lower temperature. This works out if you have a very sharp knife and a sous vide appliance. This year we did chicken and ham for thanksgiving because I'm not so hot on turkey to be honest. Did post sear on the sous vide chicken and it was scrumptious.
    1