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Show ALL Forums  > Recipes and Cooking  > Let's talk turkey......and stuff(ing).      Home login  
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 Naughtical
Joined: 4/27/2007
Msg: 60
Let's talk turkey......and stuff(ing).Page 7 of 8    (1, 2, 3, 4, 5, 6, 7, 8)
Jerseygirl: Thanks for bringing up turducken...what a concept, huh?
I know it has been brought up before, maybe even in this thread, but it never hurts to mention it again. There are always people who have never heard of it.
Unfortunately, your link doesn't work. I think it might be the k in turk. I didn't try it without it, yet.

I have yet to have it and I most certainly haven't made it. Scares me to think of even trying. There are sites where you can buy it already prepared and ready for cooking and you can buy one already cooked...maybe one day.

Here is a link to another site that gives step by step instructions, with pictures, on how to do it.

http://www.thesalmons.org/lynn/turducken.html

Would love to hear stories from those who have been brave enough to attempt it.
 bree_baby
Joined: 7/13/2006
Msg: 61
Let's talk turkey......and stuff(ing).
Posted: 10/10/2009 11:18:20 AM
This is the recipe from Der Dutchmen resturant that my family loves at Thanksgiving.
It really is worth the time it takes to prepare :) I usually double this recipe.

Fried dressing

1 loaf of bread diced and toasted ( I just dry it out in the oven and may toast in toaster about half of it.
2 cups boned/diced chicken or turkey ( I also use turkey giblets if I have them)
1 cup celery
1/2 cup shredded carrots
2 cups chicken broth
2 T butter
1 T chicken base
6 beaten eggs
5-6 cups of milk
sage to taste ( I added this one)
Mix all ingredience ( it looks like slop but trust me on this one, this dressing is the bo mb!)
Fry in a skillet till liquid is absorbed and dressing begins to brown ( this is the only time ever I use solid shortning)
Season each batch with pepper and laury's season salt. (to me its important to the taste that you use this salt)
As I fry each batch I put it in oblong baking dish and have it in a 350 deg. oven. once its all fried I usually spray the top with "I cannot believe its not butter" spray and brown the top in the oven. you can then cover it with foil and just keep it warm in low oven till the rest of the meal is ready.
 Naughtical
Joined: 4/27/2007
Msg: 62
Let's talk turkey......and stuff(ing).
Posted: 10/10/2009 6:35:12 PM
Bree: That sounds wonderful.
I have one question...what is chicken base?
My first thought was broth but you have that listed separately.
Do you think leaving the carrots out would make much of a difference in the taste?

Oops, I said one question and I asked two.

SS: I managed to stay out of the "pokey" by keeping my mouth shut even when it was hard, feel bad for those who didn't and can't post at the current time.
Keep an eye on this thread...I'll probably have questions for you as Turkey day gets closer.
 bree_baby
Joined: 7/13/2006
Msg: 63
Let's talk turkey......and stuff(ing).
Posted: 10/10/2009 6:52:23 PM
Naughtical -
You can use a boullion cube in place of the chicken base. ( that is what I usually have in my cupboard) I think if you had a nice full flavored chicken stock you probably wouldn't even have to use the base or boullion)
As for the carrots, they add more to eye appeal than flavor - but really do make for a nice presentation :) ( pretty easy to shred one up too )
Hope you enjoy it as much as we do!
 bree_baby
Joined: 7/13/2006
Msg: 64
Let's talk turkey......and stuff(ing).
Posted: 10/10/2009 7:00:33 PM
Please excuse the additonal post but I just realized I left out the onion ( med/lg diced) which I saute the onion and celery in butter before adding the rest of the ingredience
 EI Gordo
Joined: 10/7/2009
Msg: 65
Thanksgiving Turkey Pie
Posted: 10/11/2009 7:09:31 PM
I managed to avoid turkey this thanksgiving, Most family are doing there own thing this year, out of town and what have you. Anywho I simply fired up some fresh shoom's n redpepper's and a steak on the grill, Oh and baked tater's withe butter garlic and marble cheese, A lil razzamatazz never hurt's..
 texasbaby
Joined: 7/21/2005
Msg: 66
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Let's Talk Turkey..... and stuff[ing]
Posted: 10/12/2009 8:21:53 AM
Just wanted to add another word about the chicken base mentioned a couple of days ago.
I use one called better than bouillion, it is moist, rather than being dried granules and has to be stored in the frig after opening. Looks sorta like baby food, comes in a small jar like granular does, there's also beef flavor, in addition to chicken.
The taste is maybe a little better, in my opinion, but I also use the dry stuff if that's what happens to be on hand.
Of course, I agree, home cooked stocks are the best, every time. But honestly, at my age I'm turning into a lazy cook. So, I take more shortcuts these days. There might even be a box of instant potatoes hiding out in the back of one of my shelves. Sometimes, I just want to take the easy way.


tb
 Svetlana Blue
Joined: 6/23/2009
Msg: 67
Let's talk turkey......and stuff(ing).
Posted: 10/12/2009 5:08:30 PM
I cook turkeys all year long, about 2 a month...so Thanksgiving is not like a Holiday for me...but I just bake it the traditional way. Leave it in the oven on low until the skin is crispy and it is ready to be scarfed down. :) Sides...I do not eat carbs so I make mashed Cauliflour and Zuchinni. I know, I am boring but thats what I make.
 Green Eyes In Florida
Joined: 12/17/2007
Msg: 68
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Let's talk turkey......and stuff(ing).
Posted: 10/21/2009 2:25:51 PM
I KNOW we are talking "turkey.....and stuff(ing)...

so I figured my TURKEY TENDERLOINS fit right in.

I have a couple of them defrosted for dinner tonight. They aren't thick and are obviously skinless and boneless.

Anyone have an idea on how to prepare them and/or what to marinate them in?

Any suggestions or recipes would be very much appreciated.

Thank you,
~~Beth~~
 raxarsr
Joined: 7/10/2008
Msg: 69
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Let's talk turkey......and stuff(ing).
Posted: 10/21/2009 2:50:42 PM
actually.....they are great breaded and fried

i've also chunked them up and sauteed in butter with mushrooms and a bit if baslmic...finished with a good squeeze of lemon juice........very different..but very good
 Green Eyes In Florida
Joined: 12/17/2007
Msg: 70
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Let's talk turkey......and stuff(ing).
Posted: 10/21/2009 2:58:02 PM
Thanks Rax for your suggestion.
I actually did a bit of research and found a different way to prepare them.

Take some prepared Pesto sauce (unless you are brave and have time to make homemade) and spread all over the turkey tenderloins.

Place sliced potatoes around the tenderloins, salt and pepper the potatoes and drizzle a bit of olive oil too.

Bake at 400* until potatoes are fork-tender.

Sounds like a nice dish to try. What do you think?

~~Beth~~ (Thanks again Rax!!!!)
 texasbaby
Joined: 7/21/2005
Msg: 71
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Let's talk turkey......and stuff(ing).
Posted: 11/5/2009 6:05:45 AM
Bumping up this great turkey thread ~ because it's almost Thanksgiving!
I'm wondering who has their menu planned already and what you're cooking this year.
At my age, I have adopted the philosophy of dessert first! Heck, you might not make it to the turkey!
I have over 20 cups of fresh pumpkin in my freezer from our Halloween pumpkin, so pumpkin pies will be on my menu, for sure.
For the bird,, some of the brines posted sound sooo good and I like the turkey brined, so which one to try?
Stuffing this year,, I'm craving oysters, so, even tho I don't usually put them in, I'm going to this year.



tb
 raxarsr
Joined: 7/10/2008
Msg: 72
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Let's talk turkey......and stuff(ing).
Posted: 11/5/2009 4:49:26 PM
TB......make some pumpkin bread with all that pumpkin........then use the bread for french toast..................trust me on this one...........its as good .or better than that sour cream pie.

as far as the brin goes.......i definately reccomend one of the cider brines....


i'm also starting to wonder about this.........rub the turkey with yellow mustard before brineing not sure why.............but i got a feeling that it might be pretty dang good.........definately be different
 texasbaby
Joined: 7/21/2005
Msg: 73
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Let's talk turkey......and stuff(ing).
Posted: 11/5/2009 5:14:18 PM
Absolutely! Pumpkin bread is on my agenda for tomorrow, as a matter of fact. I'm going to make frosting for it with egg nog, cream cheese and powdered sugar, it think.
The french toast idea is great too! A few days ago I made Nutella sandwich french toast for my kids. They loved it!
So, do you think Nutella pumpkin bread french toast would be over the top?? lol
I was at the grocery store today and they had turkeys for 40 cents a pound. I got a decent size turkey for about the same price as the whole chicken I bought. I will be ready to brine later this month.
The mustard is an interesting idea. I love honey mustard, tangy and sweet. What about coating the turkey with that before it goes into the oven?

tb
 dddiesel
Joined: 5/19/2008
Msg: 74
Let's talk turkey......and stuff(ing).
Posted: 11/6/2009 7:53:45 AM
i bbqed my turkey as i usually do , i stuff with a couple apples to hold the spit centered for the rotissere then give the bird a rub with spice , i normally use orange juice but this time i used cranbeery juice in a tray under the bird , slow cooked for 6 hours and the last 2 hours baste with cranberry juice, it was really good , i think i prefer the orange juice over the cranberry buyt i tried something new and it worked out ok , i didn't have to pull out the emergency ham lol ( i try to get a bird about 10 to 12 lbs or so ) PS poke the apples with a fork in a few spots so as they bake they let their juices flow better into the bird.
 texasbaby
Joined: 7/21/2005
Msg: 75
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Let's talk turkey......and stuff(ing).
Posted: 11/25/2009 10:48:08 AM
I have sweet potato and pumpkin pies baking, my stock is simmering on a back burner and the turkey is brining ~ used the bucket for the ice cream maker to hold it, perfect fit. The sour dough and corn bread is in a zip loc bag waiting to be turned into stuffing tomorrow.
The kitchen smells good! Wish it was time to eat..
So, lets hear what the rest of you have cooking today.

tb
 raxarsr
Joined: 7/10/2008
Msg: 76
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Let's talk turkey......and stuff(ing).
Posted: 11/25/2009 11:28:35 AM
what brine are you useing?.......oh.and how did your pumpkinbread french toats turn out?
 texasbaby
Joined: 7/21/2005
Msg: 77
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Let's talk turkey......and stuff(ing).
Posted: 11/25/2009 12:33:50 PM
The pumpkin bread french toast,,, very good, great suggestion!
The brine, humm,, salt, brown sugar, chopped dried apricots, celery, onion, carrot, bay leaves, whole cloves,, can't remember what else.. lol. Thinking of dumping in the last of a bottle of mulled cider I made a few days ago,, can't hurt it with that.
So do you have yours in the brine?

tb
 raxarsr
Joined: 7/10/2008
Msg: 78
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Let's talk turkey......and stuff(ing).
Posted: 11/25/2009 2:25:10 PM
no brine.........try as i might..mom just wont do it......and thanksgiving is her day to shine
 texasbaby
Joined: 7/21/2005
Msg: 79
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Let's talk turkey......and stuff(ing).
Posted: 11/21/2011 6:29:40 AM
Well ya'll, here's our Thanksgiving thread, lots of good posts in these 8 pages.
This morning I'm trying to decide, brine the turkey or not this year. What are you doing?
I have the cornbread and bread cubes in the freezer, ready to make stuffing, also about a gallon of homemade chicken stock that I've also frozen.
Now, I'm trying to decide about side dishes. MsMicki's apple sweet potato dish is one for sure. It's in the sweet potato thread, check it out.
Hoping to read some new ideas from a bunch of you.

Happy Thanksgiving ya'll!!

tb
 raxarsr
Joined: 7/10/2008
Msg: 80
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Let's talk turkey......and stuff(ing).
Posted: 11/21/2011 9:42:56 AM
thx for bring this back tb.........i just re read all of it.....sure did bring back memories
 Moonchild51
Joined: 3/11/2007
Msg: 81
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Let's talk turkey......and stuff(ing).
Posted: 11/21/2011 9:59:56 AM
I am going to do Miss Mick's sweet tater recipe for Christmas too DB! We have already had our thanksgiving. I am going to do what Rax did, and review all of the posts in this thread for new ideas this year. I want to switch things up a bit!
 Molly Maude
Joined: 9/11/2008
Msg: 82
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Let's talk turkey......and stuff(ing).
Posted: 11/21/2011 2:16:30 PM
I'm spending Thanksgiving with my daughter near Seattle ... have been here since early September ... so we're making HER favorite foods for Thanksgiving ...

I'm making a gluten-free cornbread stuffing for the turkey ... if I were home, it would have sausage and pecans in it ... here, I think celery will be the most creative ingredient allowed ...

I'm also doing green beans with bacon and mushrooms ... cole slaw with cabbage, mandarin oranges, pineapple and mini-marshmallows ... a couple of pumpkin pies ...

and that's about it ... my daughter has all the special things she makes and wants to continue making ... her specialty sweet potatoes, her cranberry sauce which is applesauce with dried cranberries added, the turkey and gravy ... her father (my ex-husband) is here, too ... fortunately, he'll eat just about anything as long as it doesn't include fresh fruit ... (shrug)

while I'm interested in seeing how HER recipes taste ... I'm also looking forward to doing Christmas dinner back in California at my house where I can do more things MY WAY!



a favorite dish one of my sons always requests is a 3-layer gelatin dessert ... the center layer has pineapple and sour cream ... yum ... so that'll be for Christmas ...

one of my granddaughters loves mousse pies ... usually chocolate oreo crust ... strawberry mousse drizzled with dark chocolate syrup ...

I think I'm going to try that sweet tater recipe that included apple slices ... that one sounded GREAT!

probably a pecan pie ... MAYBE mincemeat ...

yum ...
 QueenBeeSweetness
Joined: 9/23/2011
Msg: 83
Let's talk turkey......and stuff(ing).
Posted: 11/21/2011 3:14:27 PM
I really really wanted to smoke our turkey this year in our outdoor smoker, but my boyfriend says it would take too long, & neither of us wants to stay up all night the night before to smoke it *sad face*

So we will just do it in the oven, lots of basting, my boyfriend is a chef so he has made some special concoction to soak the turkey in, dont know what's in it though, but anything he makes is good. I normally make a green bean casserole but the BF hates green beans and the kids never eat it anyways, so i am nixing that one this year,

I am also going to do the desserts, a couple cookie cheesecakes and some pumpkin pie's. My boyfriend sister in law will be doing all the side dishes, she is making devilled eggs, twice baked potatos, & stuffing.

I am hosting the Thanksgiving dinner in my home this year! I am super excited, because it will be the first year my boyfriend & i have hosted Thanksgiving in our house as a couple. We are having my BF's Mom, brother, Sister in law, 5 nieces, and my own sister is coming up as well.

Last year i was very ill on Turkey Day. :( And since we are splitting cooking duties with my boyfriends sister in law, less work for me! Couldnt ask for more, lol. it will be a very blessed day, albeit somehwat chaotic i am sure, with 5 adults & 6 kids.

Not looking forward to the clean-up the day after, but it will be well worth it for a wonderful holiday spent with family.
 pupdaddy12003
Joined: 8/9/2007
Msg: 84
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Let's talk turkey......and stuff(ing).
Posted: 11/24/2011 6:55:35 PM
I'm a little late commenting. This morning (Thanksgiving Day) I listened to Bobby Flay answer the same question about brining. He's in the "no-brining" camp. He explains it like this....all brining does is make turkey juicier that is overcooked to begin with. I don't think it's necessary...but if you have the time, and have a history of dry birds...by all means give it a go.
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