First, I'd like to give kudos to "Mrs. Wheelbarrow" for her stunningly good and simple challah and veggie stuffing that I linked to before Thanksgiving via food52.com. After many years of trial and error and many different stuffings, this one is a keeper. The outside got nice and crispy while the inside was just a little creamy. I adapted her recipe only minimally, using turkey stock instead of vegetable and adding a little extra stock so I could cut the amount of butter. I also used a mix of both cremini and chanterelle mushrooms instead of the button mushroom stems. I made a double recipe and still, there was not a bit left.
Next, I'd just like to bore you all, briefly, with another public health/food concern. Consumer Reports has discovered that much like with feedlot cattle, feedlot chickens have a higher incidence of bacteria, etc. The organic and air chilled chickens had a lower incidence of contaminants. Wonder what would have happened if they tested pastured chickens from small farms. Whatever type of chicken you buy, it's crucial to keep the raw chicken and any of it's liquids from contaminating the rest of your kitchen and grocery bag. The Well column in the New York Times had some suggestions for this: http://well.blogs.nytimes.com/2009/11/30/how-safe-is-your-chicken-dinner/.
Lastly, I have been wanting to mention that I had my cholesterol and other related blood work done a few weeks ago and was very gratified by the results. Just about all of my numbers are significantly better than a year ago, and, frankly, for most people, the numbers weren't all that bad to begin with. While this is in no way scientific, I do believe that the improvement is directly related to sticking with my exercise plan and eating a healthier diet. This has included eating less fat, sodium and refined flour products, and more vegetables, wild salmon, oatmeal, walnuts and other foods high in Omega-3s.