This upcoming Christmas will be my first Christmas with the egg, and I've been looking through various methods etc.
1. I don't brine. Ever. Never have - and probably never will, unless of course somebody can explain to me why it seems to be ever-so popular...
2. Dressing; it seems that the traditional (to me anyways) bread, celery, onion etc. dressing simply isn't used by many on here. Anybody have a guess as to how it'll turn out in the egg? For some reason, I'm picturing it getting quite dry....
3. Timing. Roughly how many min/pound am I looking at here?
Thanks fellow eggheads!
[Insert clever signature line here]