Until I’d met Doyle I’d never heard of cooking the stuffing outside of the bird. And green beans slow-cooked with bacon and salt are, in a word, ruined.
(What? You’ve never had leftover dressing for a post-Thanksgiving breakfast? You’re missing something good.)
Now that we’ve settled that question, we can move on to which method of preparing green beans is the proper and canonical one: Are they slow-cooked with bacon and a generous amount of salt, or are they cooked quickly and left unsalted so as to retain their crunch?
JAMES D. MACDONALD 