Since I didn’t cook Thanksgiving dinner this year, I’m doing a turkey for New Years. I pulled out the old greasy card that has my stuffing recipe on it. I got the recipe from the November, 1974 issue of Gourmet magazine. It was the first time I had ever cooked a turkey and I’ve probably made it 30 times in the past 40 years.
What strikes me every year, and I’ve ignored it every time but the first, is that it calls for 1/2 C of giblet stock and 1/2 C of chicken stock! If I’ve made my own stock, I use a cup of that, if not, I use a cup of chicken stock. It makes me wonder about how/why they developed the recipe that way.