| Let's talk turkey......and stuff(ing).
Posted: 8/21/2007 4:53:08 PM | | That is how I feel about sausage stuffing. Each household has its own traditions. Speaking of which I wish mine had the 7 layer salad tradition. I just love the stuff! I think I will try to start it as a tradition. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/21/2007 8:52:54 PM | | Random: Sausage stuffing is awesome. Never made it myself and only tried it once. Would love some recipes. What kind of sausage, how to make the stuffing............stuff like that. Thanks. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/21/2007 11:17:53 PM | I am sure we have never used a recipe but roughly here are the amounts:
1 bag of celery, sliced about 1/4 inch thin
1 roll of sausage (I like jimmy dean's Sage Sausaage myself but dad usually used breakfast sausage)
1 stick of butter
1 or 2 onions, chopped
Several cups of good chicken broth
1 or 2 T Sage -- add to taste.
1 T Poultry Seasoning
1 t Celery salt
pepper
Bread cubes -- about two or three loaves worth, I'd guesstimate OR
Two bags of stuffing cubes
Get out the heaviest wooden spoon you own, this is a bicep builder!
Use a large wide bottomed soup pot. Brown the sausage, pour off all but about 2 T of the grease. Put the celery and onion in and sautee until it is translucent. Add the butter earlier if it seems too dry, not well coated enough, add all the spices in the fat and give it a minute or two -- fat helps capture and expands these flavors into the bread later.
Then for the bread. I like variety. I try to save pieces in my freezer of french bread, rye, pumpernickel... a little bit of everything but mostly white/wheat. The above amounts flavor probably enough stuffing for three turkeys so we salt the bird cavity then stuff it. The rest gets baked outside the bird in casserole dishes.Back to the recipe.
Start adding the bread. If you have saved bread scraps they are best dried out in a 300 degree oven in cubes prior to this. Start adding a cup of broth, mix gently, more bread. Try not to squish it -- What you don't want is porridge/gruel -- and try to keep it moist but don't add so much broth that it gets mushy. More bread, more broth, keep mixing until it looks quite moist and keep rotating until it is well mixed, this usually involves several of the largest bowls available in the kitchen. Taste it when you feel you are near the end -- when the ingredients are well incorporated. Add salt and pepper if needed but generally the sausage, celery salt, and butter have ample salt.
Yes, its not lowfat but its only once a year -- actually I often freeze some of this WITHOUT baking in bakeproof dishes for later times. Then I will bake it with a ham or chicken on another date or baked taters or whatever. But considering how far the fat does go I don't think it ranks it anywhere near the all cream laden dishes like spaghetti carbonara, alfredo sauces and many of those types of recipes. It gets divided into a lot of servings.
The sausage keeps it very spicy, once you switch I doubt you will want to go back. And if you like apples or walnuts or raisins or whatever, by all means add them but you might not taste them as much with all that sage and sausage. Enjoy! | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/22/2007 1:27:01 PM | | My daughter lovs to cook so she now does the trukey everyyear. I always make homemade cranberry relish and all the desserts. Pecan pie is always a favourite. | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/2/2007 6:20:55 PM | gobble gobble.
Stuffing should never have sausge in it.
Rather go with raisins and apple......... celery and onion toooooooo.......... | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/3/2007 6:19:49 PM | | Wow! Thanksgiving is less than a month away. I usually do all the traditional stuff the OP listed. Something a little different would be nice. The sausage stuffing sounds good. Hope to see some more recipes. | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/4/2007 5:47:19 AM | Here ya go this is what I'm doing on turkey day.
Maple Glazed Turkey
If fresh majoram and thyme is unavailable, 2 teaspoons of dried may be substituted.
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved 2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
1 Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
2 Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
3 Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
4 Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
5 Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
6 To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Oyster Stuffing
Ingredients :
1/2 cup Chopped celery
1/2 cup Chopped onion
1 x Bay leaf
1/4 cup Butter or margarine
6 cup Dry potato bread cubes
1 tbl Chopped parsley
3 cup Chopped oysters "reserve liquid"
1 Pound dry wild mushrooms "rehydrate and reserve liquid"
8 ounces wild rice cooked
1 tsp Poultry seasoning
Salt and pepper, to taste
2 x Eggs, beaten
Method :
Cook celery, onion and bay leaf in butter until tender, but not brown.
Remove bay leaf. Add potato bread cubes and parsley to butter mixture. Mix throughly.
Drain oysters; reserve liquid. Add oysters, seasonings and eggs to bread cubes mix; add enough liquid mixture to moisten.
YIELD: Stuffing for 10 to 12-pound turkey.
Cranberry Orange Relish
Ingredients :
1/2 cup Water
1/2 cup Orange juice
3/4 cup Sugar
1 bag Whole fresh cranberries - (12 oz)
1 tbl Grated orange rind
Method :
Make this a day ahead and serve chilled.
In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
Left-overs can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.
Pumpkin Soup
Ingredients :
1 med Pumpkin, quartered and cleaned of seeds
1 med Onion, thinly sliced
6 x Cloves garlic, coarsely chopped (up to 10)
Water
Pepper & salt to taste
2 cup Chicken or vegetable broth (up to 3)
Milk (amount varies according to desired richness)
Method :
Arrange quartered pumpkin in a baking dish, skin side down. Top with sliced onions and chopped garlic. Add water, enough for about 1-2 inches in pan.
Cover with foil and bake (about 350) until pumpkin is very tender. Pour off and reserve cooking water; scrape cooked flesh from pumpkin, and puree with onion, garlic, and cooking water when cooled. Transfer pureed mixture to pot. Add chicken broth to desired consistency and heat; add milk just before serving. SHredded mozzarella and/or croutons can be added, too.
Glazed Broussel Sprouts and Carrots
Ingredients :
2 packages of broussel sprouts
2 pounds of baby carrots
1/2 cup dark brown sugar
1 stick butter
1 teaspoon ground black pepper
Method:
cook broussel sprouts and carrots seperately untill 2/3's done.
Drain well.
In a small sauce pan combine dark brown sugar butter and pepper heat on low stir constantly untill melted and completely blended.
Put carrots and broussel sprouts in a warm serving dish and pour mixture over them stir to saturate veggies.
Peas with Musrooms and Bacon
Ingredients :
2 16 ounce caps of peas drained
1 pound of baby bela mushrooms quartered
1/2 pound of lean bacon cut in half inch pieces
Method:
Dice up bacon and fry in large skilet untill 3/4 done remove bacon from pan and drain on paper towels.
leave 2 tablespoons of bacon fat in pan and add mushrooms cook untill they release their water. about 8 to 10 minutes
add peas and bacon to mushrooms and gentle combine untill peas are warmed.
Pour everthing in to a warmed serving dish.
Creamed Onions
Ingredients :
18 sm White onions
3 tbl Butter
3 tbl Flour
1 1/2 cup Milk, or use part cream
1/3 cup Chopped parsley
1/4 tsp Paprika
Method :
To prevent weeping, cook the onions in their skins until tender, 20 minutes or longer. Drain, cool slightly and peel.
In a small saucepan or Micro dish, melt butter. Add flour and stir with a whisk until blended. Meanwhile bring the milk to a boil and add, all at once, to butter mixture, stirring vigorously with whisk until smooth and thick. Add onions to sauce and reheat.
Sprinkle with fresh parsley and paprika.
Can make ahead and reheat in Microwave just before serving.
If using very small onions, cut sauce ingredients down by 1/3. Can do in Microwave.
Variations:
Cheese - Add 1/2 cup grated sharp Cheddar cheese to the sauce before adding the onions.
Mushroom: Saute 1/2 pound sliced mushrooms and add to sauce with the onions.
Thyme: Substitute 1 tsp. or less of thyme to sauce and omit paprika. | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/4/2007 11:50:04 AM | in Canada we celebrate Thanksgiving in October. i spontaneously planned a turkey dinner with 24-hours notice for myself and two friends who would otherwise have spent the holiday alone. i didn't go from a recipe. like most of my cooking, i go mostly by instinct.
since 2 of us were on a low-carb diet, i skipped the stuffing and packed the bird full of fresh herbs and lemon instead and it turned out amazing!
Provençal Herb Roasted Turkey
If the turkey has been refrigerated, bring it to room temperature before cooking. Use kitchen string to tie the legs together.
Wash out the turkey with water. Pat the turkey dry with paper towels. Rub the outside of the turkey with a mixture of olive oil and the juice of 1/2 a lemon. Season both the exterior and inside cavity with sea salt and pepper. Generously sprinkle the surface of the turkey with herbes de provence (a mixture of dried rosemary, marjoram, thyme, savory, basil, lavender, sage). Stuff the cavity of the turkey with 1/2 a lemon cut into wedges, fresh parsley, and fresh poultry herb blend (marjoram, sage, thyme).
Prepare roasted root vegetables by adding baby carrots, nugget potatoes, chunks of turnip, beets, and pearl onions into the roasting pan. Drizzle with olive oil and herbes de provence. Roast with the turkey.
Roast turkey at 325°F (time varies based on weight). Be sure to baste the turkey every 45 minutes or so, and rotate the pan halfway through cooking to ensure even browning.
If using the drippings as a base for gravy, be sure to skim off the excess olive oil on the surface. Simmer with chopped cremini mushrooms, and thicken with a roux of flour and water. Thin the sauce as needed by adding extra water. Season with additional salt and pepper to taste if needed. | |
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atlast
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Joined: 2/25/2007
Msg: 61 | |
| Let's talk turkey......and stuff(ing).
Posted: 11/4/2007 12:05:50 PM | The Best Stuffing Ever
1 box cornbread stuffing mix
1 box turkey, chicken, or pork stuffing mix
2 cups unseasoned Italian bread cubes
1/2 cup each diced celery and onion, or more to taste
1 stick butter
4 cups water
1 can chicken broth
Cook onions and celery. When done, add enough liquid to make 4 cups. Bring to a boil and add butter. Mix into stuffing mix being careful to "fluff" up mix. Put in baking dish and pour broth over top. Bake in 350 oven for 45 -60 minutes. When done right it is very light and fluffy, and moist.
All these recipes look pretty good. I will have to try them soon. | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/8/2007 3:55:44 PM | | WhyMyName: Wow......that is quite an impressive menu you have line up. Lucky family. However it seems like too much work for me. Sounds delicious, though. | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/9/2007 10:29:04 AM | If I'm the one making the turkey I cheat and get a precooked one at the grocery store.
Stuffing, on the other hand, I ALWAYS make from scratch. My Mom has a very delicious (and in no way healthy) sausage stuffing. Takes about 30 minutes of prep and and 45 minutes to bake. No, I don't cook it in the turkey.
It's a big hit at "bring-a-dish" Thanksgiving parties.
True Confession: I usually make two so I can keep one at home at Thanksgiving even if I'm going elsewhere for dinner. | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/13/2007 11:14:25 AM | Tricks to keep the white meat moist:
1. Brine! Nothing like it. The above recipe sounds great!
2. Cook the bird upside down. Dark meat needs to get hotter to cook through. If the bird is right side up, the breast gets overcooked before the thighs are done.
3. Brown it first. Start the bird off at 450F. When it's golden brown, turn the heat down to 350F. The high heat will penetrate better so the bird cooks quicker and the center gets done before things start to dry out. Also, the carmelized flavors from the toasted skin penetrate the entire bird that way.
4. Before cooking, loosen the skin and pack it with herb-butter and/or greens. Spinach, chard, basil, with savory herbs like thyme, rosemary (easy does it), and sage. They'll protect the breast from direct heat and give the slices a very nice look.
5. Bag the bird. Even roasting in a paper bag works. The meat steams and poaches, which keeps it moist.
6. If it's a small group, cook a breast by itself--bone in. This works amazingly well, as it's all white meat and when it's done, it's perfect! The bone contains a lot of good flavor and it's really not the same without it. Start it with the bone side up, as the bone takes longer to get hot than the meat. Use high heat! | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/13/2007 3:31:33 PM | | I can not wait for Thanksgiving. My mom is cooking this year and everything she makes is super yummy. I love her cornbread dressing but I would really like to try some with sausage in it, too. We always have a ham, too and the most delicious macaroni and cheese.......how many more days???? | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/17/2007 7:45:26 PM | ^^^"It's just too dry"
Turkey can be but there have been some great tips given to keep that from happening......can't wait to try them out.
Okay......Thanksgiving is only 5 days away now, I know there has to be some more great ideas and recipes out there. Don't be stingy with them.
Hadn't heard from too many people saying they were frying them this year......is that passe'? I hope not.....I haven't tried one cooked that way, yet. | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/17/2007 7:55:10 PM | I would never deep fry a bird.
Too damn risky.
I have never had a single turkey turn out dry, I cook atleast 6 a year.
I will admit I have fallen in love with oven bags.........
saves me the basting, and the cleanup scrubbing........
I would never intentionally add butter or bacon to the bird....... that just is silly.
Never use a meat stuffing either in my house........ always a veggie/fruit based one, and have never been told it sucks.......my issue is there is never any leftovers
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shoree
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Joined: 4/29/2007
Msg: 74 | |
| Let's talk turkey......and stuff(ing).
Posted: 11/18/2007 3:24:53 AM | Thanksgiving! My favorite meal of all time.
I cook my turkey breast-side down for the first half of cooking time. The breast soaks in all the juices and remains tender. Halfway through the cooking period, take the turky out and using oven mitts, flip it right-side-up to brown properly. It's a bit messy and heavy, but totally worth it!
I don't put stuffing inside the bird -- I just fill the cavity with onions, apples, scallions and lemon to create a delicious fragrance while it cooks.
Before cooking the bird, I slather it with butter, salt, pepper, sage and parsley.
Stuffing I make seperately -- my favorite stuffing is made with cornbread, apples, onions, herbs and sausage. I am partial to raisins as well, although some family members don't like them so I may keep them out.
Homemade mashed potatoes are a must, although I cheat and use a jarred gravy.
Cranberry sauce -- MMMMM MMMM. Again, I go with the canned stuff. I realize purists may find that offensive, but I grew up with that jellied, ring-shaped cranberry sauce with the ridges running up the sides and anything else just won't do.
Mashed sweet potatoes, another must! NO marshmallows for me, thanks.
I think brussels sprouts are the perfect side dish, with just a touch of butter.
There has to be a special salad -- something made with an assortment of greens, raddichio, chopped walnuts, blue cheese, cranberries and balsamic vinaigrette dressing.
I like serving hot cider with cinnamon sticks.
Red wine.
And for dessert -- a choice of at least 2 kinds of pie and some indulgent pastry, like cannolis.
There should always be leftovers. Lots and Lots of leftovers. | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/19/2007 8:15:11 AM | I am ready. I made the brine recipe in msg 18 yesterday and the frozen turkey is now thawing in the cooled brine. This should be interesting.
I totally agree with cooking the breast down, even better if you can is to rotisserie it. Nothing beats the self basting action of the rotisserie!
Being there is no snow on the ground I may well grill and smoke the turkey again this year on the newly built rotisserie grill. | |
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