| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 7:42:19 AM | | Rosemary wrapped in pancetta then inserted into the bird in multiple places delivered the best tasting turkey meat i've ever eaten... It did soak in a brine bath for 12 hrs before stuffing... Thank you Jamie Oliver | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 7:42:28 AM | ileana...for home use i always stuff birds...but the health unit here says that for restaurants...stuffing must be cooked as a side...
in all honesty i have never had a problem with stuffing inside a bird...and i have eaten a few turkeys in my life...i guess the health unit takes a "better safe than sorry" attitude...(almost to the point of being a tad retentive) | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 7:46:20 AM |
Canned cranberry sauce, chilled, sliced, and usually forgotten in the fridge until dinner is almost over. Does anyone else do this too? Am I the only one who forgets the cranberry cr*p until it's midnight sandwich time?
i usually find it in time for xmas...then forget about it until easter...scrape off the yucky looking "skin" on it...put on your best homer simpson voice and say..."its still good...its still good"...lmao | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 8:06:06 AM |
I still love the canned cranberries!
Me too! It's what I grew up on and seems like a dessert to me. I like the other kinds, but have a fond place (in my heart AND stomach) for the gelatinous stuff in cans cut into slices.
Is summer gone already???? 
~Boots~ | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 9:15:26 AM | | One thing my mom does with the stuffing is she wraps it in a layer of cheese cloth and ties it in a little bundle before she stuffs it in the turkey, that way it still gets all the juices in it but it's easier to take out of the bird. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 9:22:10 AM | Ahhhh...Thanksgiving...when I gather all the strays (people who families live outside Alberta or outside Edmonton who can't make it home for the holiday..usually about 20 -25) for a huge feast.
Turkey...cooked in a Look bag (clear, some sort of plastic bag, instead of 20 mins per lb. it cooks 8-10 mins. per lb. and you can cook at up to 400F in it...then you are down to 6-8 mins. per lb.)....stuffed with: a box of Uncle Ben's long grain and wild rice, cooked ; one loaf of white sandwich bread left out overnight to get dry, ripped into chunks; butter sauteed onions, celery, mushrooms and garlic; a large can of clams, drained (the clam juice can either moisten up the stuffing or get thrown in the gravy) and a ton of those poultry type spices.
Ham...cooked in the slow cooker with 2 cans of Pepsi and a cup of dark brown sugar
Prime rib on the BBQ
Garlic mashed taters
Rutabaga mashed with butter and brown sugar
Brussels sprouts with bacon and mushrooms
Dilled carrots
Coleslaw
Ambrosia...sour cream, coconut, mandarin oranges, fruit****ail, mini marshmallows
Horseradish cream, chow, bunch of mustards, whole berry cranberry sauce from the can (I hate cranberry sauce!!), giblet gravy (pups get the cooked giblets but not the neck)
Pumpkin cheesecake with amaretto whipped cream....this is usually consumed hours after dinner as everyone is too stuffed to eat it after dinner.
I always forget the buttermilk rolls, either in the oven or on the counter and find them when it's clean up time...they make great mini sandwiches. | |
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Genrae
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Joined: 11/10/2006
Msg: 32 | |
| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 9:28:37 AM |
Isn't Hog Maw a female Pig???.... Look Maw, no hands! 
Canned cranberry sauce, chilled, sliced, and usually forgotten in the fridge until dinner is almost over. Does anyone else do this too? Am I the only one who forgets the cranberry cr*p until it's midnight sandwich time?
Oh my God, Charon, Are you sure you’re not my mom’s offspring? She ALWAYS forgets the cranberry sauce. Fortunately, I’m a cranberry sauce fool and always look for it and remind her, but one year, even I forgot and dinner was over before she remembered.
Charon, will you make my next TG dinner….pleeeeeeez? 
RK, you’ve sullied the name of cranberries everywhere…  | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 10:03:35 AM | | ...yes 'Fist ..." i totally agree with you the Health Dept. guys are and they are supposed to be that retentive ...at work of course we separate the bird from the goodies , though suppliers (like Sysco ?) did came up with this awesome birds semiboneless -they only have the leg bones left in , they're great for buffets , easy to carve .... been using them each season / some stores already have them in retail , so look out for them everyone ...cheers , ileana | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 11:08:13 AM | | Mmmmmmm, the cranberry quiche sounds really good Genrae. I'm going to file that one, for sure. Always seems to be so much leftover cranberry sauce.... what to do with it? Perfect. I do use canned from time to time (gasp).... prefer making my own with a little grand marnier and orange zest. Adds a little twist. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 3:24:14 PM | | I almost forgot to mention......we usually have a ham, also. Some people actually don't care for turkey *gasps*. I keep it simple and make the glaze for it from pineapple juice and brown sugar. Top it with sliced pineapples and cherries and it is almost too pretty to eat. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 3:58:09 PM | | omg I am so making cranberry quiche its about what i do i smother my cranberries onto my turkey anyway that sounds SOOOOO good !! | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 4:09:51 PM | Wow!! I never realized how much Thanksgiving is celebrated in the great white north.
Brining the turkey makes for the juciest breasts!
Brine overnight. For a 14lb bird, start cooking @ 350, breast side down for
45mins, then 25mins on each side. Then turn it breast side up and cover with foil for about 30mins, then remove foil to brown the breast skin.
I love cornbread stuffing best, with mushrooms and onions to help keep it moist.
I never put it in the bird, it takes sooo much longer to cook the bird and too easy
to overcook and dry out the meat.
My other favorite side is butternut squash au gratin. So rich, so creamy, I get raves everytime I make it. Key to pealing it is just use a regular vegetable pealer. Yes, it
really works. Slice and blanche for a couple of minutes before puttin it all together for the oven.
Homemade pumpkin pies are easy, and so so much better than store bought.
Last, but not least, do not serve cranberry sauce from a can! Do you know that they haven't canned that stuff in @ least 75 years! We all have known people who have
cans in their pantry since before their grandmothers were born.
Fresh cranberry sauce is so easy. Just take a big microwave safe bowl, slice an apple or two into it, pour in a bag of cranberries. Microwave on high for 5 - 10 minutes, stirring every 2 -3 minutes. The apples pretty much turn to mush and the cranberries all open up and you will have more flavor than you ever thought possible. You will need to add sugar or sweetener to taste, maybe a lot. I also like to add crumbled walnuts and lemon zest. Don't ever have much leftover, but it's so easy to make more
to go on those inevitable turkey and mayo and cranberry sauce sandwiches.
I always start practicing a month early, don't wanna screw up on the big day!
Enjoy!!! | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 4:25:55 PM | | I keep it simple...I go to moms!!!, I don't care if I have turkey, I could live off her stuffing. Anyone can cook a turkey, its the fixin's that makes it Great!! | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 4:31:29 PM | I still cook my turkey the way Mom taught me. The bird gets a bath and then a massage with salt pepper and "Bell's" Seasoning. Chop up an apple or two and put it in the cavity. Put the bird in a paper bag (grocery sack) wet it down a bit. After that bake it in a 325-350 oven according to weight. I make the stuffing on the side. I add some pan drippings and bake it while the bird is resting.
Sides include mashed potatoes, creamed onions, English peas, winter squash and cranberry sauce. Pumpkin pie is essential for me.
I like to brine most poultry, but have not done it with turkey as most of the turkey we get is already full of water and such. Would love to know if you are brining supermarket turkeys. I might try it as I love what it does for chicken.
BZB | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 6:34:25 PM | BZB
My Mom always cooked our turkey in a brown paper bag too. She would staple the end shut and then smear margarine over the whole bag so it wouldn't burn and it also basted the bird. Lately here in Canuckland, it's really hard to find a brown paper bag of the right dimensions. If you can find them, they usually have printing on them...nothing nicer than a Safeway advertisement on your turkey breast...lol. The other problem was that you could never tell easily if the breast was brown enough...sure the legs were starting to stick to the bag but you could never be sure. Once you cut a slit in the bag to see, all the steam come out and that was what was helping keep it moist.
Then I found the Look bags.....they are fairly inexpensive and you can see right through them. But I caution....always have a few extra large ones on hand...one year at Chrstmas had a huge bird, was ready to put in for dinner at 4:30.....it's really a two person job getting it in the bag...my assistant tilted it too far too fast and it went right through the end of the bag....OMG...I had no others and it's Christmas Day....no place that has them is open...ended up having dinner at 8:30 with a bunch of cranky, hungry and sorta drunk people. Never again! | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 7:47:00 PM | I love cranberry sauce from the can. I don't like the Whole/ smushed berry style, just the smooth blended one :)
I make a killer Sorbet with it and champagine ;) | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/20/2007 7:32:06 AM | ...ok Dave , you must give me recipe for the Champagne ...love it at Holidays ........but another thing about the BIRD ...i've watched some T.G. videos awhile ago ...it was all about dip-frying them ...never tried a dip-fried turkey ; any one of you is into that , and how does it taste , is it worth trying ?? i'm willing to try anything in cooking at least once .... | |
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| Cranberry Mousse
Posted: 8/20/2007 10:13:09 AM | LIGHT CRANBERRY MOUSSE
C/O Oceanspray website.
INGREDIENTS:
2 cups Ocean Spray® Light Cranberry Juice****ail
OR
Ocean Spray® Light Cran•Raspberry® Cranberry Raspberry Juice Drink
1 0.3 ounce package sugar-free raspberry-flavored gelatin
1 8-ounce can Ocean Spray® Jellied Cranberry Sauce
2 cups frozen non-dairy whipped topping, thawed
Prepared pie shell, optional
DIRECTIONS:
Heat juice to boiling in a saucepan. Remove from heat. Stir in raspberry gelatin until dissolved.
Using a fork or wire whisk, mix cranberry sauce until smooth in a small mixing bowl. Stir into gelatin mixture. Chill until it begins to thicken, but not set.
Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm.
Makes 8 servings.
PER SERVING: Cal. 104 (5%DV), Total Fat 3grams (5%DV), Chol. 0mg, Sodium 66mg (3%DV), Pot. 26mg (1%DV), Total Carb. 18grams (6%DV), Dietary Fiber <1gram, Sugars 17grams, Protein 1gram (2%DV), Vit. A 106 IU (2%DV), Vitamin C 19mg (32%DV), Calcium <1mg (<1%DV), Iron <1mg (<1%DV), Dietary Exchange: Fat 0.5, Fruit 1
I've made this. it's quite good actualy :)
Ili, I'll mail you the champ desert ;) it's too good to share on the open forum   | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/20/2007 1:28:38 PM | | ileana...I truly hope you get to try a deep fried turkey. My son has been frying them for about five years and I've never had one quite as tender and juicy as those. They can be quite flavorful as well with all the marinades that can be injected into them. If I remember right, 400 degrees in Peanut oil. They cook at 3.5 minutes per pound plus 5 minutes. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/20/2007 2:10:29 PM | | I roast my turkey in the oven. It still amazes me that I can cook one in about 4 hours while my mother used to put one in an electric roaster at midnight and cook it until it was dry... except for the rubbery white skin. *shudder* I also cook a small ham because my sister doesn't care much for turkey (or cooking evidentally... LOL!). I prepare cornbread stuffing, mashed potatoes, sweet potatoes, greenbean casserole (altho I think it is bland and would much prefer brocolli and cauliflower perhaps with cheese), seven-layer salad, deviled eggs, cranberry sauce (from a can), and hot rolls (these may be the frozen, rising variety or if I'm feeling up to it I'll make homemade sour dough skillet biscuits). Of course my mother will fix some other things cuz she's afraid we'll run out of food, then b**** about the leftovers. LOL! She does make a hellacious carrot cake plus we'll have pumpkin and chocolate pies. Also, two years ago I was introduced to Apfel Corn and began serving it as a cordial after holiday dinners. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/20/2007 7:32:55 PM | ...tx 'sweetgrizz' , i've been curious about it since i've seen the videos , i suppose i can dip-fry one at work and bring it home (i don't have a fryer that big at home ...hehe , i am single ...) , i'll surprise the kids with something new this T.G. .... | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/20/2007 7:44:03 PM | | ...."windroper " -- you make Deviled eggs ? have you tried this ?: mix your yolk 1/2 &1/2 with spreadable cream cheese , add just a touch of Wasabi & the smallest touch of Cayenne , a bit of mayo to soften up your mix , pinch of salt , a drop of 'yolkaline ' if you want them bright yellow .....whip in the mixer 'till smooth , pipe them into your white shells ( ...well i do some tricks to the whites too , ask me if you wish ... ) then make tiny rosettes with pickled ginger petals and stick on top ........my guests simply moaned over them and i played 'dumb' about the recipe ...go figure , i'm posting it ..........cheers , ileana | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/20/2007 8:16:00 PM | ileanakilin: That's some pretty fancy deviled eggs you're talking about. My family wouldn't eat them.....they would think they were some sort of table decoration. Would love to know what you do with the whites. Sounds like a great way to spruce up an age old favorite appetizer.
WindRoper: Your mother sounds just like mine. Gotta love 'em and I'll probably be the same way one day. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/20/2007 9:06:28 PM | ...dear ... you'll be surprised ( as i am every day at work) at what people WILL eat ...gee , what have you got to lose , i imagine different variations of recipes every day , it IS my job to , and the compliments and just the look on guests faces is enough for me to go on creating and recreating old-times favorites ........whites ? ..er ... pretty tricky ... i kind of crack the egg-shell before i boil it , add food coloring to boiling water , thus i marblelize the white ...depending on the event ... i go with the color theme ( Easter ? pinks and yellows..etc,) ...or just add turmeric and make both whites and yellow same ....endless ideas .. bride is a 'black & white " cool girl ? squid squirt ... ahh , i wish everyone could have as much fun as i have in my professional kitchen .........love you guys & girls ... | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/21/2007 9:29:27 AM | My family is kind of divided on cream cheese. Heck! It is difficult to get them to try anything the least bit different. Mom hates the seven-layer-salad which is a menu item I introduced back in the 80s. Everyone else insists on it so I limit my reply to her complaint to "Then don't eat it, Mom." Bless her pointed head.  Anyway, I have to stick to Mom's recipe on the deviled eggs & it's pretty basic (salt, pepper, few drops of pickle juice or vinegar, quite a bit of mayo & a little prepared mustard for zip). My ex-MIL didn't use mustard & my family thought they were the most flavorless thing they had ever wrapped their lips around.
Funny how folks get set in their way about those traditional foods. The first time I heard of stuffing made without cornbread I thought the people were freaks. LOL! | |
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