I found this online:
And decided to complete it:
I’d find fearing words so frustrating!
Z is for Zeusophobia, which is the fear of gods.
(Yes, all those are real phobias!)
If you don't have mageirocophobia (see above) & are
stuck with making looking forward to preparing a turkey this holiday season, let me share a recipe for an absolutely delicious dressing/stuffing. It's cooked outside of the bird. Every time we prepare it for a group there are at least a couple of requests for the recipe. Bud's family has made it for generations--he's the turkey cook in our family!!
2--1 1/2# loaves of bread (we have used white, french or sourdough--all good)
4 medium onions
2 bunches parsley
2 cups nuts (walnuts or pecans)
1/2# butter, melted
Salt & pepper
1 cup turkey broth (Bud usually boils the neck with onions & celery to make soup, which I use as the liquid for the gravy. I assume you could use canned chicken broth, but we've never tried it.)
Put bread in food processor (metal chopping blade) a handful at a time & pulse until you have fluffy crumbs. Before processors, we used to grate it through a vegetable colander; processors are much easier & they stop blood from scraped fingers from getting in the dressing. Remove to a large bowl--we use the bottom of a roasting pan. Chop onions & parsley together in the processor & add to bread. Chop nuts (NOT in processor--they become dust) & add, along with melted butter, salt & pepper (to taste) & mix to moisten evenly. It's good raw & should taste slightly salty. If you prepare it the day before, wait to put in the butter. When you're ready to cook it, put it in a large greased casserole dish, add 1/3 of the broth, cover & place in 350 oven. After 15 minutes add another 1/3 of the broth. Add the last 1/3 after another 15 minutes & cook 15 minutes longer. Total cooking time is 45 minutes. Invite us over & serve--ENJOY!!
I hope you don't suffer from cherophobia, the fear of laughing----fishducky