Tak - Ah, I see. Was missing some context there, np.
'Tis the forums after all... all work and no play and all of that (hope that sounds right?)
tater, sometimes we have stuffing baked thinly on a tray, so it goes just a little bit crispy on top, kind of like a savoury flapjack. Typical 'stuffing of the bird' has a layer of ground sausage meat pressed into the chest/neck area of the turkey, followed by the aforementioned stuffing mix.
You gotta do your roasties in goose fat though, makes 'em all lovely and crispy delicious mmmmm
I don't often have room for christmas pudding; sometimes it's just way too rich following loading yourself to the gunnel's with roast dinner
I like duck, trouble is, you always need at least a pair for a decent cook up.