Does Anyone besides me like savoury in their poultry stuffing? as opposed to Sage ?
Savoury In Poultry Stuffing
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herbs are herbs. When I write down a recipe, I dont write down the specific herb. I seldom write down the specific aromatics either. Traditionally a bouquet garni is thyme, parsley, and bay leaf. But in my opinion each person should take the time to experiment and come up with one that suits their own style the best. In the similar way a mirepoix is traditionally carrots onions and celery, each person aught to take the time to come up with their own combination of aromatics they enjoy and suits their style.