Stuffing Quotes

I hate feeling full, so Christmas is about the only time I really stuff myself.

My mother very rarely skipped a Thanksgiving turkey. And yet, none of them ever tasted quite the same, landing somewhere on a sliding scale of succulence. She'd try new methods.

One of the greatest birds I've ever had is called a 'Turducken.' A chicken inside of a duck inside of a turkey. That's one that I love. I've done it a couple times.

No more turkey, but I'd like some more of the bread it ate.

Don't make a big to-do about the turkey; brine it, put it in the oven, and don't think about it again.

Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.

Nobody pours stuffing like you do, my friend.

It took me three weeks to stuff the turkey. I stuffed it through the beak.

Most turkeys taste better the day after, my mother's tasted better the day before.

We don't yet call it 'Thxgvng,' because any holiday whose centerpiece sits in an oven for four to six hours, after having sat out for as long to reach room temperature, must be spelled all the way out. Cook a turkey. You'll see. This is to say that you're not just roasting a turkey, obviously.

Stuffing is my favorite food in the world! I actually have been known to go buy stuffing and make it in the middle of summer.

We're having something a little different this year for Thanksgiving. Instead of a turkey, we're having a swan. You get more stuffing

The most important thing with turkey is to let it rest - most people don't let it rest long enough. It will get juicier the longer you let it rest.

Thanksgiving, man. Not a good day to be my pants.

A week before Thanksgiving, my mother bought the turkey, frozen. Then she froze it some more. Then she let it thaw and cleaned it - and I mean really cleaned it, because nobody wanted a 'dirty bird.' She salt-and-peppered the turkey, buttered, paprika-ed, and nominally stuffed it.

No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider adding leeks, sage, and/or hardy greens.

If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.

You can't have a good Thanksgiving meal without a little bit of ketchup on the side.

Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate.

If you think about a Thanksgiving dinner, it's really like making a large chicken.

I stuffed it like a turkey.

Even if you are vegetarian, you do want to have a stuffing for Thanksgiving. The stuffing is not so much about the vegetables, but it's very unique to the season.

Chestnuts in stuffing tastes like someone chewed up a tree branch and then French-kissed it into your mouth.

I love to cook a meal for the so-called holidays. You always need the turkey. I like making a good BBQ brisket as well.

The American does not drink at meals as a sensible man should. Indeed, he has no meals. He stuffs for ten minutes thrice a day.