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| Let's talk turkey......and stuff(ing).
Posted: 10/10/2008 7:56:12 PM |
the very best stuffing i've ever had was wild rice,,,,,,,chestnuts .dried apples and dried cranberries..........i have no idea how it was made....but it was amazing.......
This sounds like a job for SmilingSalmon...where are you?
I know you can come up with a recipe for Raxarsr, right?
Anyone else who can help...THANKS!
Just sounds like it would be delicious. | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/10/2008 8:33:50 PM | Had my last girlfriend been able to cook, I could have cared less that she never wanted to have sex. This is my kind of post!
This one started in August, and the OP has been checkin' in constantly, yet we're still more than a month away from Thanksgiving. Mm Mm . . . I'm having a premature turkeygasm.
Too many good recipes here to top, but I don't think anyone described this different way to roast turkey - in a paper shopping bag! All right, it's in a roaster covered with a bag that's been cut to fit over the bird. It just works better than a lid, especially with big gobblers where the lid won't fit. If you don't care as much about presentation, you can cook it breast side down, so that all the juices run there,
and you'll have the juiciest turkey this side of deep frying. Flip it and remove the bag for the last 45 minutes, and it will brown perfectly. And no, the bag won't catch fire, or at least it hasn't for the fifteen-odd years I've been doing it this way. Enjoy. | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/10/2008 8:56:29 PM | OOppss. . . that was August of LAST year. Moonchild brought this back for the Canadian version of the holiday. Just got it . . .
Turkey is the most perfect food ever created.
1. Put in oven
2. Go to beach for 3 hours
3. Come home
4. Eat
Thank you God.
Turkey was also the only animal-based protein on the AMA's top ten cancer-fighting foods list from a few years ago. It should be required eating . . . | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/10/2008 9:43:15 PM | Oh sure, easy....
Raxarsr...Now I am not much on measurements, but I will do my best. If you need more than I put, let me know and I will narrow it down to measurements for you.
Another thing, I have made the rice portion of this dish with several different liquids, which you use is up to what you think you would like best. Lets say this dish is for 12. I am thinking everyone wants or needs a large dish of stuffing or leftovers at Thanksgiving, right?
~Make wild rice for 12, but instead of water, use turkey broth/drippings, or apple cider, or chicken stock, or half and half of two of them. My recommendation since you are in Texas and can get these...buy about 2-3# of turkey tails, cover with about 2" of water***(see note at bottom), and simmer a couple or three hours until you have a very intense rich broth/stock. Also, use 3/4 cup less liquid (for the entire 12 servings, not each) for a better quality less mushy rice. The very second the liquid is absorbed, remove from pan and place in a nice larger baking dish/pot and leave uncovered and off of heat.
~In a large skillet, saute in 2 Tbls olive oil or butter fresh sage chopped fine, approx 1/2 cup, and 1 1/2 cup chopped shallots, just until shallots get soft. Add to rice and mix.
~To the same skillet toast 2 cups of pecan quarters or large pieces, not too small. Add to rice.
~In the skillet place 2 tbls butter, strips of orange rind, pith removed, from 1 very large orange... 1 1/2 cup dried cranberries...2 cups whole fresh chestnuts (NOT water chestnuts) which have already been roasted and shells removed, cut into quarters. Saute until orange rind begins to crisp a little on the edges, not brown. Add to rice.
~In skillet add either 1 1/2# Jimmy Dean Sage sausage, or Italian sausage, hot or sweet, casing removed, almost browned and drained of fat. To the sausage add 3 cups of green apple cut into small chunks (hazelnut size) and cook until apple barely begins to turn soft. Do not overcook. Add to rice.
~In skillet pour 1 1/2 cups of apple cider and the juice from the orange, bring to a boil, turn heat to low, then add 1/2 stick butter (not margarine in this recipe at all) and let thicken for a minute, then add to rice.
~Stir rice well and bake on 250 for 20 minutes.
(You may also add oysters to this recipe that have been very lightly sauted in butter, leave whole. Fresh is best, but pre-shucked is fine as long as they have not been cooked in any way or stored in salted liquid.)
***water - when cooking, especially if i want it GOOD, I always use distilled. The dish comes out 10 times better. If you use distilled water when making your hommade cranberry sauce, and use a non-stick pan, not metal, the sauce will come out a transparent ruby pink/red color. If you use tap water it comes out a very dark ruby color that isn't transparent. The taste is differnt too. A secret to cranberry sauce is no stirring after the initial berries go into the water. NONE PERIOD, AT ALL, EVER. | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/10/2008 10:43:08 PM | Okie Dokie Naughti, no problem....
Choose the number of pumpkins you need, 1 for each person, and the size based on your usage. If I am putting a vegetable or dessert in them, I choose the really small ones. If I am putting a soup in them, I choose something a little bigger, like about 6" wide.
Prepare Pumpkin - Cut off top exactly like a lid. Save the lid. Clean out the inside and rinse and dry. If you need to, trim a very thin slice of pumpkin from bottom to make it stand straight. Do not go through or even close to going through bottom. Avoid trimming if possible. Test the pumpkins standing up ability at the store before buying.
Soup - You can use whatever you like. I usually make a soup I have posted before. I make a rich stock from turkey tails, then add chopped chard, or kale, chunked Jerusalem artichokes and simmer until veggies are tender. Jerusalem artichokes are a bumpy veg that looks like fresh ginger, but rounder. Just peel and chunk. This I ladle into pumpkins. Replace lids and heat in oven for 10 minutes at 350 or serve immediately when soup is steaming hot.
Vegetable Stuffed - You could do anything here you wanted. I usually do chopped kale sauteed with shallot and mushrooms with nutmeg. After stuffing I place the lid back on, and bake for 15-20 minutes at 375 covered with foil. Then the inside of the pumpkin is also edible. Be sure there is about 1 teaspoon of liquid in each pumpkin before baking.
Dessert Stuffed - Think rich brownie-type of cake here. You may use a cake mix, say spice, gingerbread, apple, or chocolate, but add an extra egg, 1/4 cup more water and 1 Tabls more oil. Spoon into pumpkin to 3/4 full. Do not place lid on. Bake at 375 for the time period of a cake, not muffin. It will be "lava"-like. Serve with lid tilted over the risen cake.
or
Make a homemade recipe of brownies and bake in pumpkin
or
Use a homemade brownie recipe which uses only cocoa powder for the chocolate, which will probably call for 1/3 to 1/2 cup. Eliminate the cocoa and replace with double the amount of chestnut paste and proceed as usual for the brownies.
**To make chestnut paste, buy in a can, unsweetened, or roast chestnuts, remove shell and blend with just a little milk, or distilled water until a paste.
***If you add sugar to this paste and place a rounded teaspoon in the center of wonton wrappers, wet the edges, fold over in a triangle and press edges together well, and deep fry, then dust with cocoa, or powdered sugar, you have a chestnut pastry. | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/10/2008 10:47:59 PM | I FORGOT
FOR RAXARSR - THE RICE, CRANBERRY, APPLE, CHESTNUT, SAUSAGE STUFFING
When placing the apple cider and orange juice in the skillet to heat, add also 1 1/2 teaspoon ground nutmeg and 1/2 teaspoon cinnamon.
Also, sometimes I saute 2 cups of chopped/sliced green onions, bottoms and tops, for 30 seconds in a hot skillet, then stir into the rice after it comes from the oven. These over-cook very fast, so I do it this way so that they stay green and tasty. | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/11/2008 8:14:38 AM | Gee Miss Salmon! You have verified the very reason for my bringing this one back up! I have a huge turkey in a brine right now. Not too sure how that is going to work. I am nowhere near as cultivated in the cooking field as you are, so I truly appreciate the ideas you all offer here. Thanks a million!
And Naughti, thanks for the thanksgiving wishes and may you and all your U.S. friends enjoy your weekend when it comes! | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/11/2008 3:02:53 PM | | Isnt that NORMAL,,,,lol,,,,,,It has happend now for years, somehow its always forgotten,, | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/11/2008 5:19:57 PM | Hey, you are welcome Moon Baby. Those were requested. I am very curious baout the apple cider brine for the turkey. I was thinking of trying it on goose. Hmmmm
Happy Thanksgiving Canada!!!!!!!!! Hockey Season!!!!!!!! | |
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alired
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Joined: 9/18/2008
Msg: 110 | |
| Let's talk turkey......and stuff(ing).
Posted: 10/11/2008 7:40:24 PM | wow, what good recipes, I'm so glad someone brought this back. Definitely will try the brine thing soon.
Every year I usually make a corn pudding to go with the meal: 1 egg, a little sugar, 1/2 cup milk, 1box jiffy mix, 8 oz sour cream, 1 can corn, 1 can creamed corn, 1 can cream of chicken, 1/2 cup butter, salt and pepper. Bake 1 hour at 350.
Long live canned, jellied cranberries! | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/12/2008 11:32:45 AM | No way Rax! Cuz I saw Miss Salmon first! lol.
Her sexual makeup I could ignore for someone who cooks like she does! lmao
J/K my wee Salmon!!! I would be way way too fat if I was to live with you! | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/12/2008 1:20:39 PM | Happy Sunday everyone.
Whoever posted the "go to the Beach" method of cooking turkey has the best recipe ever!! Sounds like my youth when I was happily living on a Southern California beach.
I don't use alcohol in any form so I've substituted Martinelli's Sparkling Apple Cider in marinades and brines. The turkey I did with it last year (?) was spectacular.
Finally thoughts are turning to fall like foods. We have cccccold weather (now don't y'all fall down laughing. It's so hot here in the summer (and fall--it was mid 90's a week ago) that 65 in the daytime feels very cold and has us running for long pants and coats. LOL. And I used to live in the Rocky mountains and then Nebraska, where on a 20 degree sunny day I'd be sitting outside with stockings off getting some sun--how did I DO that??? I'm getting hungry for turkey.
One of my projects after Thanksgiving is to put a whole turkey in a huge stock pot with only water - not even salt--just water and turkey--boil that sucker done, then cool it and the broth--go through the nasty, nasty (as in greasy, stinky, messy!) steps of deboning and degreasing and removing all the skin and debris, ie make all the mess and reek of turkey for the next week--but get it done all at once and put it up in the freezer in 1 quart bags, or can it. I hate the mess it makes, but it is so worth it the rest of the year when I have wondeful broths and prepped turkey for all sorts of great dishes. I didn't put up enough last year and ran out. I am so looking forward to the glut of turkeys on the market for the holidays this year! Turkey pasties and pot pies and my pasta en brodo (fancy way of saying I cook the pasta in broth), and on and on. Yummy!
That's it! Plans for todays supper have changed. I'm finding a can of jellied cranberry sauce and making something with it for today, even if it's only with chicken. That and a low fat broccoli soup.
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| Let's talk turkey......and stuff(ing).
Posted: 10/12/2008 5:02:23 PM | Oh my goodness Miss P&P,
I have never thought about boiling a whole turkey. What a good idea.
Of course, in bigger cities one can get a whole turkey at holiday time from $5 - $9, but NOT HERE NOOOOOOOOOOOOOOOOOOO, that would be too nice....
OH DANG!!! Hey raxarsr...WOW another marriage proposal...Damn, I need to spend mre time in here. One day, one of these guys might actually mean it and I might actually accept it!!!
In truth, I am honored, no matter how it was meant. Thank You | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/13/2008 11:05:49 AM | Luv2cre8...you have to read the entire post. We were talking baout boiling one for the stock and to freeze the meat in 1# packages for use throughout the year in other dishes, NOT for Thanksgiving dinner. 
Moonie Baby!!! LOL I just saw your post. Oh Moonie baby, I would want you too,
if you were a man! LOL
Nah, I swear I wouldn't make you fat. | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/13/2008 4:56:12 PM | Smilin? I have always said that if not for the romantic part of a relationship, I could very well unite with a woman! lmao
The turkey dinner yesterday was nothing short of marvelous! Even the kids said Tom Turkey this year was the best I have ever made. So I think the brining method truly did work, and I thank you folks for it. For some reason, Cannucks never much speak of brining, only you U.S. folks. You guys sure do know your food! | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/13/2008 7:41:21 PM | | i think i might try smoking half a turkey breast.............maybe brine it in a salty brine...but use apple cider instead of water..............let it soak 24 hrs.....then slow smoke over hickory and my last few chunks of honey wood...[wood from a bee tree thats saturated with honey.................is amazing with hams].........rub it good with a mix of smoked paprica,cracked peppercorns and a bit of brown sugar...........any thoughts on how it might turn out? | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/13/2008 8:48:28 PM | For me it's...
Turkey cooking with turkey bacon draped over it
Homemade gravy with mushrooms/onions
Dressing made with whole wheat or multigrain bread/Becel/onions/celery
Yukon Gold mashed potatoes made with Becel and So Good soy milk
Fresh baby carrots w/ pepper and Becel
A glass of chilledd VGo
Homemade pumpkin pie with homemade whipped topping
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| Let's talk turkey......and stuff(ing).
Posted: 10/13/2008 11:59:31 PM | Only 2 minutes left on Thanksgiving Day for Canada, and too late for most of the country, but Happy Thanksgiving to our Northern Friends!
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| Let's talk turkey......and stuff(ing).
Posted: 10/14/2008 5:37:23 AM | ^^^Thanks for the well wishes Miss Pistol!
I would extend my hand in marriage to Mr. Rax after his last comment about how he is going to cook his turkey, but alas? His cap is set for our Miss Salmon! *sigh*
J/k. After eating this weekend, turkey and fixings, I think I may never eat again I am so full! | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/14/2008 11:26:42 AM | | the great french chef "Escoffier" gave the best tips ever on cooking a turkey.."roast in a hot oven untill done"....i know you guys in the states place a great importance on the thanks giving turkey,so what do you have at christmas? traditionally we used to eat goose until the 19th century when turkey became cheaper and more plentyful. | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/14/2008 2:47:49 PM | | The best way I have ever done it was such a huge hit! My butcher deboned the whole turkey for me, even the legs. When I was ready to cook it, I laid it out on flat, put stuffing all over it, rolled it up jelly roll fashion, tied it so it wouldn't come apart, brushed olive oil all over and sprinkled herbs on. Baked in oven. When you sliced it, everyone got some dark, light meat and stuffing. It was absolutely wonderful. I actually saw it done on Martha Stewart years ago. Truly amazing. The drawback was the butcher charged me $20 bucks for the deboning! Since I'm not so good with a knife, I have only been able to debone the breasts but not the whole thing. Still great but for those that like dark meat too its a little sad for them. Try it, it is awesome!!!! | |
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| Let's talk turkey......and stuff(ing).
Posted: 10/14/2008 3:52:31 PM | Well, like carl-brad said, we here in the states put a lot of importance on our Thanksgiving Turkey and that would include me. I MUST have a whole roast turkey. I have never even been able to bring myself to try a fried turkey. I will someday, but I can guarantee it will be like the smoked turkey, small and a side dish. I MUST have my dressing and gravy and those are not right unless made with roasted turkey drippings. Don't even suggest chicken broth or even turkey broth, because they HAVE to have roasted turkey drippings from a turkey with heavy dark meat parts. That mostly white Honeysuckle White brand just won't do either.
I have had the deboned and stuffed turkey like fritzle is talking about and the turducken and duck and goose and whatever, but it just isn't the same Thanksgiving, even though I love all of those things. Thanksgiving means roasted turkey and at the very least...cornbread dressing, Brussels sprouts, roasted sweet potatos, homemade whole cranberry sauce......the rest I really don't care about, but those thngs I MUST have. | |
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