How do I stuff a turkey?
Robert Blaine
but I don't know how to stuff one. I'm trying to cook a turkey before
Saturday( I'll be having guests). I don't want to ruin it.
Any recipes or hints?
Info
wrote:
-->I'm pretty stumped. How do I stuff a turkey? I know how to cook one,
-->but I don't know how to stuff one. I'm trying to cook a turkey before
-->Saturday( I'll be having guests). I don't want to ruin it.
-->Any recipes or hints?
Bob Muncie
I make prepare the stuffing/dressing stuff the turkey loosely as aem
suggests, but I leave the opening un-trussed as I like a bit of the
stuffing crusted a little bit. Just make sure that as you roast the
turkey, when checking the temperature, that the stuffing needs to be
checked also, as the turkey's juices have been soaking in it. So
whatever temperature you pull the turkey out at, the stuffing needs to
reach also.
Another though is the do make stuffing bags that you stuff, then inset
into the turkey, so you can retrieve the stuffing when getting ready to
serve you can pull it out more conveniently. Here's an example for
illustration from Bed, Bath, ands Beyond: http://tinyurl.com/y9dfe62
I also make make extra stuffing, and cook separately in a casserole dish
so that the guests that would prefer dressing vs. stuffing, it is
available. Some people are just squeamish that way.
The dressing does not need to cook as long since you likely already
cooked the components like sausage already. And as aem pointed out,
you'll have added moisture from the stuffing in the turkey, so be
careful not to over-cook the dressing and dry it out.
Bob
Kent
"Robert Blaine" <bobby...@gmail.com> wrote in message
news:01e54fe6-b351-4ec8...@h14g2000pri.googlegroups.com...
absolutely right. To adequately cook a stuffing inside the turkey you have
to overcook the remainder, especially the breast. You should make the
stuffing beside, not in the turkey.
Make a turkey stock with the neck, the gizzards and heart and a bit of
chicken stock. Chop up the cooked heart, gizzard and the uncooked liver and
add to the stuffing mixture. Saute until soft minced mushrooms[optional],
onions, and celery and add all to the dry bread cubes. Put into a casserole
dish; add turkey stock until moist; bake, covered, at 375F for about an
hour. Remove cover the last fifteen minutes to crisp the surface.
Kent
Robert Blaine
> stuffing inside the bird's cavities and truss them closed. Stuff
> loosely, don't pack tightly. Roast the turkey. Place excess stuffing
> in a casserole dish and reserve for later baking. Note that stuffing
> in the bird gets added moisture from the bird, so you may want to add
> some liquid to the casserole. The best addition is schmalz, if you
> happen to have it.
>
> Or did you want a recipe for stuffing? -aem
Thanks! That really helped.
If you have a good recipe, I'd love to know.
Thanks again!
Robert Blaine
I appreciate it!
>Robert
Robert Blaine
> "Robert Blaine" <bobbybla...@gmail.com> wrote in message
Thanks Kent!
>Robert
Bob Muncie
Well, I guess since I haven't made anyone sick in the 30 years that I've
been stuffing turkeys, I'll just keep doing what I do.
And yes, thanks to the turkey juices, stuffing *always* tastes better
than the the same recipe as the dressing.
Everyone is welcome to their own opinion, and I doubt even Julia the
cooking expert would have been a person to think she was absolutely
right on all cooking topics.
BTW, my turkey is never dry. Maybe a brined turkey can take a higher
temp? Or maybe since I make the stuffing just prior to use, and it's
still warm, and the turkey has been drying on the counter for an hour
and is not fridge cold, the stuffing comes up to temp at the same time
the turkey does.
Bob
PeterL
30eff6...@h14g2000pri.googlegroups.com:
> I'm pretty stumped. How do I stuff a turkey?
Easy........ wrap it in plastic and roast in a 550F oven for 8 hours.
It'll be well and truly stuffed!! :-)
--
Peter Lucas
Brisbane
Australia
If we are not meant to eat animals,
why are they made of meat?
jasy77777
Thanks for help its really help me For preparation
--
jasy77777
blake murphy
> "Robert Blaine" <bobby...@gmail.com> wrote in message
> news:01e54fe6-b351-4ec8...@h14g2000pri.googlegroups.com...
>> I'm pretty stumped. How do I stuff a turkey? I know how to cook one,
>> but I don't know how to stuff one. I'm trying to cook a turkey before
>> Saturday( I'll be having guests). I don't want to ruin it.
>> Any recipes or hints?
>>
>>
> You don't stuff! Julia Child said this many years ago on television. She's
> absolutely right. To adequately cook a stuffing inside the turkey you have
> to overcook the remainder, especially the breast. You should make the
> stuffing beside, not in the turkey.
>
what about chicken?
your pal,
blake
Melba's Jammin'
<01e54fe6-b351-4ec8...@h14g2000pri.googlegroups.com>,
Robert Blaine <bobby...@gmail.com> wrote:
Current recommendations are to NOT stuff the bird but to bake the
stuffing (now often referred to as "dressing") *in a separate pan.* Our
Thanksgiving dressing was put into the oven as the turkey was coming
out; it baked for the 30 minutes or so that Birdy rested under foil.
Birdy was hot and moist and the dressing was nicely done; I don't know
if the oven temp was increased for the dressing but it was hot when it
was served.
Poke around here: http://www.eatturkey.com/consumer.html
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009
cybercat
"Melba's Jammin'" <barbsc...@earthlink.net> wrote
> Current recommendations are to NOT stuff the bird but to bake the
> stuffing (now often referred to as "dressing") *in a separate pan.*
It's still better in the bird, and not dangerous for those who can get they
little minds around thorough roasting. I hate that pan crap.
sf
wrote:
I'm not one who cares about crispy dressing, so my favorite way is to
do both and combine them before serving.
--
I love cooking with wine.
Sometimes I even put it in the food.
gloria.p
> "Robert Blaine" <bobby...@gmail.com> wrote in message
> news:01e54fe6-b351-4ec8...@h14g2000pri.googlegroups.com...
>> I'm pretty stumped. How do I stuff a turkey? I know how to cook one,
>> but I don't know how to stuff one. I'm trying to cook a turkey before
>> Saturday( I'll be having guests). I don't want to ruin it.
>> Any recipes or hints?
>>
>>
> You don't stuff! Julia Child said this many years ago on television. She's
> absolutely right. To adequately cook a stuffing inside the turkey you have
> to overcook the remainder, especially the breast. You should make the
> stuffing beside, not in the turkey.
>
I agree. It also leaves the stuffing very soggy. For the past
30 years or so I have baked the stuffing in a casserole. Yum!
gloria p
Frank Warner
<01e54fe6-b351-4ec8...@h14g2000pri.googlegroups.com>,
Robert Blaine <bobby...@gmail.com> wrote:
Cook's Illustrated Nov/Dec issue described a foolproof method for
roasting a stuffed turkey. I tried it for Thanksgiving and it worked
great. I don't have the recipe at my fingertips but the essential steps
were:
1. Salt the bird 24-48 hours before roasting; about 3 tbsp kosher salt
rubbed under the skin, wrap bird tightly in plastic wrap and
refrigerate.
2. Get stuffing ready; they used homemade from white sandwich bread,
celery, onion, & chicken broth.
3. Just before roasting, salt the cavity with 1 tbsp kosher salt. Rub a
50-50 mix of salt and baking powder all over the outside of the skin
(makes it nice and crispy).
4. Line the cavity with cheesecloth and spoon the stuffing in. Tie legs
loosely. Cheesecloth makes it easy to remove later.
5. Roast breast side down in a V-rack at 325 degrees until the breast
registers 130 degrees. (They draped strips of salt pork on the backbone
for added flavor & juiciness.)
6. Remove bird, flip breast side up. Increase oven temp to 450 degrees.
(Discard salt pork, if using.)
7. Return bird to oven and roast until breast registers 160 degrees,
thigh or legs 170 degrees.
8. Remove bird from oven. Remove stuffing & spread it in a roasting
pan. You can add more stuffing at this time, & more broth if needed.
9. While the bird rests for 30 minutes, put stuffing back in the oven
at 450 and continue roasting until it registers 180 degrees.
10. The bird's temp should have increased another 10 degrees while
resting. Check with instant read thermometer.
Carve, serve & eat!
-Frank
--
Here's some of my work:
http://www.franksknives.com/
RegForte
> Cook's Illustrated Nov/Dec issue described a foolproof method for
> roasting a stuffed turkey. I tried it for Thanksgiving and it worked
> great. I don't have the recipe at my fingertips but the essential steps
> were:
In short, cook the turkey to taste without regard to
the temperature of the stuffing. Remove the bird from the oven,
remove the stuffing to a pan, and cook that until done.
No more worries about insufficiently cooked stuffing. It's
not a bad idea.
--
Reg
Melba's Jammin'
"cybercat" <cyber...@yahoo.com> wrote:
Yes, I prefer it from the bird, too. But I do it in a pan when I roast
a bird. :-(
Default User
> In article <hf8nfs$hdd$1...@news.eternal-september.org>,
> "cybercat" <cyber...@yahoo.com> wrote:
>
> > "Melba's Jammin'" <barbsc...@earthlink.net> wrote
> > > Current recommendations are to NOT stuff the bird but to bake the
> > > stuffing (now often referred to as "dressing") *in a separate
> > > pan.*
> >
> > It's still better in the bird, and not dangerous for those who can
> > get they little minds around thorough roasting. I hate that pan
> > crap.
>
> Yes, I prefer it from the bird, too. But I do it in a pan when I
> roast a bird. :-(
I don't like it cooked in the bird, probably because my mother always
did it separately. I make mine with very dry bread and lots of rich
turkey broth. And some with sausage.
Brian
--
Day 304 of the "no grouchy usenet posts" project
Bob Muncie
Gloria - That's not stuffing. In a casserole dish, it is "dressing".
Also, no issue with your practice. Everyone has the right to their
opinion :-) I respect yours.
Bob
Bob Muncie
> On Thu, 3 Dec 2009 11:03:11 -0500, "cybercat" <cyber...@yahoo.com>
> wrote:
>
>> "Melba's Jammin'" <barbsc...@earthlink.net> wrote
>>> Current recommendations are to NOT stuff the bird but to bake the
>>> stuffing (now often referred to as "dressing") *in a separate pan.*
>> It's still better in the bird, and not dangerous for those who can get they
>> little minds around thorough roasting. I hate that pan crap.
>>
> I'm not one who cares about crispy dressing, so my favorite way is to
> do both and combine them before serving.
>
sf - You are being a pain here :-)
Stuffing is what is cooked in the bird. Dressing is what is cooked
separately.
IMHO, to combine then would work for me. However, I prefer stuffing, and
the reason I make extra for "dressing" is so I can accommodate guests
that are "icky" about stuffing.
But you are causing me to think about it. :-)
Bob
Bob Muncie
I guess that depends on the amount of liquid present for the stuffing...
My stuffing is never dry or soggy (for me). I do however cook the
"dressing" for a lot shorter period of time since that would tend to dry
it out in comparison to stuffing.
Bob
PeterL
news:jasy77777.55...@foodbanter.com:
>
> Thanks for help its really help me For preparation
>
>
>
>
Great!! *Another* troll.
'Foodbanter'........ that's Mr Pid, isn't it?
Bob Muncie
I never thought of that as an option as a way to deal with stuffing (so
thanks), maybe something not computed here (not related to your post) is
that some things are more delicate to cook temps vs. already cooked.
Maybe method and the specific ingredients counts for some of the overlap?
But I am always looking for other options, and experiences. Cooking the
stuffing separately/longer afterward adds to what I had not considered.
Bob
George Leppla
but over the years, I have taken to cooking it separately. But... if
you make the dressing with good chicken (or turkey) stock, it can be
really good.
Becca makes Cornbread dressing... I grew up with a bread/sausage recipe
and I sometimes add apples.
For Christmas, I am thinking of trying to make a hybrid of the two,
cornbread, sausage, celery, onions, apples, some bread and enough stock
to make it moist and eggs to hold it together.
Everyone will love it or everyone will hate it. <vbg>
George L
Bob Muncie
Thanks George. I agree with your thoughts. Just make more!!!
And I cook it both ways by making way too much stuffing :-) That way,
even others have issues with stuffing, they can eat the dressing. If
they leave *all* the stuffing for me? That's something I can accept on
the down-low ;-)
I also like pickled pigs feet, creamed herring, etc. I guess I'm just an
old hold-over. In fact, I even love liverwurst and other liver based
composites.
Actually, I like both stuffing and dressing. I just wanted to point out
that because you also make the stuffing, it is not a "bad" thing. :-)
And you didn't intend to poison everyone that eats it.
Bob
Stu
-->jasy77777 <jasy77777.55...@foodbanter.com> wrote in
-->news:jasy77777.55...@foodbanter.com:
-->
-->>
-->> Thanks for help its really help me For preparation
-->>
-->>
-->>
-->>
-->
-->
-->Great!! *Another* troll.
-->
-->
-->'Foodbanter'........ that's Mr Pid, isn't it?
No Lukass you knob it isn't
Robert Blaine
Thanks, Bob!
I'll let you know if it's a success!
Thanks again!
>>Robert
Ran�e at Arabian Knits
George Leppla <geo...@cruisemaster.com> wrote:
> For Christmas, I am thinking of trying to make a hybrid of the two,
> cornbread, sausage, celery, onions, apples, some bread and enough stock
> to make it moist and eggs to hold it together.
I mix regular bread with cornbread to make our dressing. No sausage,
just lots of butter, onions, celery, parsley, sage, rosemary and thyme
and a bit of the turkey stock. I don't like stuffing/dressing that can
be sliced.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Omelet
Sqwertz <swe...@cluemail.compost> wrote:
> On Thu, 03 Dec 2009 11:24:57 -0800, Frank Warner wrote:
>
> > 5. Roast breast side down in a V-rack at 325 degrees until the breast
> > registers 130 degrees. (They draped strips of salt pork on the backbone
> > for added flavor & juiciness.)
>
> What have I been telling everybody for years now, only to get
> flamed:
>
> Breast Side Down for the bulk of the cook.
>
> -sw
You only get flamed by those that have not tried it, and succeeded. ;-)
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Omelet
Bob Muncie <bob.m...@gmail.com> wrote:
One can always add roasted drippings to the Dressing instead of just the
gravy. I didn't do that this year as I had that roasted chicken stock.
Omelet
Sounds good to me. :-) I've made a rice dressing for the past few years
after I discovered I was allergic to wheat. <sigh>
Every time I try to eat it, I pay for it unless it's a very small amount.
Omelet
<arabianknits-98EA...@news.rainierconnect.com>,
I really am going to have to try a cornbread stuffing. I have wheat
free cornbread recipes on file that I've not tried either. <g>
Kent
"George Leppla" <geo...@cruisemaster.com> wrote in message
news:hf9ng...@news4.newsguy.com...
stock. If you do I think it might be OK to call it stuffing.
Kent
Becca
> In article
> <arabianknits-98EA...@news.rainierconnect.com>,
> Ran�e at Arabian Knits <arabia...@gmail.com> wrote:
>
>
>> In article <hf9ng...@news4.newsguy.com>,
>> George Leppla <geo...@cruisemaster.com> wrote:
>>
>>
>>> For Christmas, I am thinking of trying to make a hybrid of the two,
>>> cornbread, sausage, celery, onions, apples, some bread and enough stock
>>> to make it moist and eggs to hold it together.
>>>
>> I mix regular bread with cornbread to make our dressing. No sausage,
>> just lots of butter, onions, celery, parsley, sage, rosemary and thyme
>> and a bit of the turkey stock. I don't like stuffing/dressing that can
>> be sliced.
>>
>> Regards,
>> Ranee @ Arabian Knits
>>
>> "She seeks wool and flax, and works with willing hands." Prov 31:13
>>
>> http://arabianknits.blogspot.com/
>>
>
> I really am going to have to try a cornbread stuffing. I have wheat
> free cornbread recipes on file that I've not tried either. <g>
>
When I grew up, we had chicken and cornbread dressing once a week in the
school cafeteria, it tasted just as good as if my mom or grandma made
it. I have been making cornbread with the gluten free mix and it tastes
pretty good.
Becca
sf
>I have been making cornbread with the gluten free mix and it tastes
>pretty good.
Does gluten free mean it has something like rice flour in it or that
it's cornmeal only? I switched to cornmeal and flour because pure
cornmeal was just too dry for me.
Kent
"Frank Warner" <war...@verizonDOTnet.net> wrote in message
news:031220091124571604%war...@verizonDOTnet.net...
> In article
> <01e54fe6-b351-4ec8...@h14g2000pri.googlegroups.com>,
> Robert Blaine <bobby...@gmail.com> wrote:
>
>> I'm pretty stumped. How do I stuff a turkey? I know how to cook one,
>> but I don't know how to stuff one. I'm trying to cook a turkey before
>> Saturday( I'll be having guests). I don't want to ruin it.
>> Any recipes or hints?
>
> Cook's Illustrated Nov/Dec issue described a foolproof method for
> roasting a stuffed turkey. I tried it for Thanksgiving and it worked
> great. I don't have the recipe at my fingertips but the essential steps
> were:
>
> 1. Salt the bird 24-48 hours before roasting; about 3 tbsp kosher salt
> rubbed under the skin, wrap bird tightly in plastic wrap and
> refrigerate.
> 2. Get stuffing ready; they used homemade from white sandwich bread,
> celery, onion, & chicken broth.
>
> -Frank
>
> --
White sandwich bread easily becomes a mashy mess. I saw that program, and
the stuffing did look like mashed potatoes. I use baguettes cut up into 3/4"
cubes with or without crusts, almost always with crusts. Crusts add quite a
bit of flavor. Gently crisp everything in the oven before you compose the
dish. Adding just the right amount of stock to get the right degree of
moistness is important.
Kent
Becca
> On Fri, 04 Dec 2009 19:40:47 -0600, Becca <be...@hal-pc.org> wrote:
> Does gluten free mean it has something like rice flour in it or that
> it's cornmeal only? I switched to cornmeal and flour because pure
> cornmeal was just too dry for me.
When I make cornbread, I use one cup of cornmeal and one cup of
gluten-free mix. The gluten-free mix is rice flour, potato flour and
tapioca flour. Here is the recipe I use.
Corn Bread
1 cup corn meal
1 cup flour (or gluten-free mix)
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, beaten
1/4 cup vegetable oil
Preheat the oven to 425� F. Put 1-2 tablespoons of cooking oil in a
cast iron skillet and place in oven to get hot.
In a bowl, combine corn meal, flour, sugar, baking powder and salt. Add
milk, egg and oil. Stir to mix. Pour batter into the cast iron skillet
and bake 20 to 23 minutes, or until done.
Becca
Ran�e at Arabian Knits
Omelet <ompo...@gmail.com> wrote:
> I really am going to have to try a cornbread stuffing. I have wheat
> free cornbread recipes on file that I've not tried either. <g>
The reason I mix regular bread with the cornbread is because I think
the cornbread gets too crumby. I like having discernible bread bits in
the dressing. Others may not care, but that's just how I roll.
sf
>When I make cornbread, I use one cup of cornmeal and one cup of
>gluten-free mix. The gluten-free mix is rice flour, potato flour and
>tapioca flour. Here is the recipe I use.
Thanks, Becca. Looks similar to the recipe I use. Just wondering...
do you buy the gluten free mix over the internet or do you buy it at
the grocery store?
>
>Corn Bread
>
>1 cup corn meal
>1 cup flour (or gluten-free mix)
>1/4 cup sugar
>4 teaspoons baking powder
>1/2 teaspoon salt
>1 cup milk
>1 large egg, beaten
>1/4 cup vegetable oil
>
>
>Preheat the oven to 425� F. Put 1-2 tablespoons of cooking oil in a
>cast iron skillet and place in oven to get hot.
>
>In a bowl, combine corn meal, flour, sugar, baking powder and salt. Add
>milk, egg and oil. Stir to mix. Pour batter into the cast iron skillet
>and bake 20 to 23 minutes, or until done.
>
>
>Becca
Bob Muncie
Thank you for your recipe... I've never used corn bread in a stuffing.
maybe I should give it a try. I'm someone that uses a buttermilk bread
usually, and tears it up in pieces...
Bob
Bob Muncie
I 100 percent agree. I always use a peasant (rough) bread, and usually
it is a sourdough. The crust is always included for taste and texture.
Bob
Becca
> On Sat, 05 Dec 2009 14:53:37 -0600, Becca <be...@hal-pc.org> wrote:
>
>
>> When I make cornbread, I use one cup of cornmeal and one cup of
>> gluten-free mix. The gluten-free mix is rice flour, potato flour and
>> tapioca flour. Here is the recipe I use.
>>
>
> Thanks, Becca. Looks similar to the recipe I use. Just wondering...
> do you buy the gluten free mix over the internet or do you buy it at
> the grocery store?
sf, I make the mix myself.
3 c. rice flour
3 c. cornstarch
3 c. tapioca starch
1 c. potato flour
I mix the ingredients well, then I use this in the place of flour. I
buy the ingredients at an Asian market, you can also find it at the
health food store, but the Asian market is less expensive and larger
quantities are available.
Becca
sf
Thanks, Becca! I'm saving this for future use and will pass the
recipe on to my soon to be DIL who just recently found out she's
gluten intolerant too.
Bob Muncie
> On Dec 2, 10:13 pm, Robert Blaine <bobbybla...@gmail.com> wrote:
>> On Dec 2, 8:13 pm, aem <aem_ag...@yahoo.com> wrote:
>>> [snip]
>>> Or did you want a recipe for stuffing? -aem
>> ,,,, If you have a good recipe, I'd love to know.
>
> Lots of good ideas from other posters already, but maybe you have the
> idea that you have to make your own seasoned bread cubes or cornbread
> and that sounds like too much work. You don't have to. Stuffing/
> dressing using one of the boxed prepared mixes is one of the easiest
> things there is. Basically, slowly cook some onion and celery until
> it is tender but not browned. Follow the box directions to add fat
> and liquid. If you don't make your own turkey broth, use canned or
> boxed chicken stock. Add some browned sage-flavored sausage if you
> like to the cornbread mix. Or add chopped oysters and smoked oysters
> to the seasoned bread mix. Or add nothing. Some people add egg but
> that has always seemed like an oddity to me. Stuff the bird or
> casserole dish or both, bake.
>
> Of course making your own bread/cornbread is more fun and more subject
> to customization but you don't have to start there. -aem
>
>
Is it okay that I think of you as a nice person that has a serious
amount of experience?
You are some one I do not doubt.
Bob
Beea
"Robert Blaine" <bobby...@gmail.com> wrote in message
news:01e54fe6-b351-4ec8...@h14g2000pri.googlegroups.com...
> I'm pretty stumped. How do I stuff a turkey? I know how to cook one,
> but I don't know how to stuff one. I'm trying to cook a turkey before
> Saturday( I'll be having guests). I don't want to ruin it.
> Any recipes or hints?
POPCORN TURKEY
Contributors: Chef Ross and Jeff K.
Here is a turkey recipe that includes the use of popcorn as a stuffing. We
thought it was perfect for people who just are not sure how to tell when
poultry is thoroughly cooked, but not dried out. Try it out. Who knows? It
may become a family classic.
1 small turkey
Pepperidge Farm prepared stuffing to almost fill the bird�s cavity
1 cup unpopped popcorn (Orville Redenbacher�s popcorn kernels work best. Do
NOT use microwave popcorn!)
1 cup melted butter
Salt/pepper to taste
Preheat oven to 350 degrees.
Fill turkey�s cavity with stuffing and popcorn.
Brush turkey well with melted butter, salt, and pepper.
Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the bird�s ass end blows the oven door
open and the bird flies across the room, it is done.
VARIATION: Instead of a turkey, use a two to three pound chicken. Method and
results will be the same.
Robert Blaine
> In article
> <01e54fe6-b351-4ec8-878a-30eff6532...@h14g2000pri.googlegroups.com>,
>
> Robert Blaine <bobbybla...@gmail.com> wrote:
> > I'm pretty stumped. How do I stuff a turkey? I know how to cook one,
> > but I don't know how to stuff one. I'm trying to cook a turkey before
> > Saturday( I'll be having guests). I don't want to ruin it.
> > Any recipes or hints?
>
> roasting a stuffed turkey. I tried it for Thanksgiving and it worked
> great. I don't have the recipe at my fingertips but the essential steps
> were:
>
> 1. Salt the bird 24-48 hours before roasting; about 3 tbsp kosher salt
> rubbed under the skin, wrap bird tightly in plastic wrap and
> refrigerate.
> 2. Get stuffing ready; they used homemade from white sandwich bread,
> celery, onion, & chicken broth.
> 50-50 mix of salt and baking powder all over the outside of the skin
> (makes it nice and crispy).
> 4. Line the cavity with cheesecloth and spoon the stuffing in. Tie legs
> loosely. Cheesecloth makes it easy to remove later.
> 5. Roast breast side down in a V-rack at 325 degrees until the breast
> registers 130 degrees. (They draped strips of salt pork on the backbone
> for added flavor & juiciness.)
> (Discard salt pork, if using.)
> 7. Return bird to oven and roast until breast registers 160 degrees,
> thigh or legs 170 degrees.
> 8. Remove bird from oven. Remove stuffing & spread it in a roasting
> pan. You can add more stuffing at this time, & more broth if needed.
> 9. While the bird rests for 30 minutes, put stuffing back in the oven
> at 450 and continue roasting until it registers 180 degrees.
> 10. The bird's temp should have increased another 10 degrees while
> resting. Check with instant read thermometer.
>
> Carve, serve & eat!
>
> -Frank
>
> --
> Here's some of my work:http://www.franksknives.com/
Hey Frank!
Thanks, I followed your instructions and my today's turkey was a hit.
I would have been happy if nobody threw up, but my guests actually
loved it.
Thanks, buddy!
Omelet
Becca <be...@hal-pc.org> wrote:
> > I really am going to have to try a cornbread stuffing. I have wheat
> > free cornbread recipes on file that I've not tried either. <g>
> >
>
> When I grew up, we had chicken and cornbread dressing once a week in the
> school cafeteria, it tasted just as good as if my mom or grandma made
> it. I have been making cornbread with the gluten free mix and it tastes
> pretty good.
>
>
> Becca
Just not gotten a round tuit yet...
Just like the rice bread I have in the plans! I generally make a wild
rice dressing.
This weekend was dedicated to making soup out of the turkey carcass (and
it was wildly successful) and smoking a few things. One chicken, one
ham, 4 lbs. of sweetbreads and a cured hunk of chuck roast that's been
drying off in the 'frige all week.
I have salad greens and some broccoli that needs steaming now and that
will be enough food for the entire week for both of us.
Omelet
<arabianknits-91A2...@news.rainierconnect.com>,
Ran�e at Arabian Knits <arabia...@gmail.com> wrote:
> In article <ompomelet-D6869...@news-wc.giganews.com>,
> Omelet <ompo...@gmail.com> wrote:
>
> > I really am going to have to try a cornbread stuffing. I have wheat
> > free cornbread recipes on file that I've not tried either. <g>
>
> The reason I mix regular bread with the cornbread is because I think
> the cornbread gets too crumby. I like having discernible bread bits in
> the dressing. Others may not care, but that's just how I roll.
>
> Regards,
> Ranee
An attempt at rice bread is still in the plans. I need to go and pick
up some yeast.
PeterL
@news-wc.giganews.com:
> In article <7ntrvmF...@mid.individual.net>,
> Becca <be...@hal-pc.org> wrote:
>
>> > I really am going to have to try a cornbread stuffing. I have wheat
>> > free cornbread recipes on file that I've not tried either. <g>
>> >
>>
>> When I grew up, we had chicken and cornbread dressing once a week in the
>> school cafeteria, it tasted just as good as if my mom or grandma made
>> it. I have been making cornbread with the gluten free mix and it tastes
>> pretty good.
>>
>>
>> Becca
>
> Just not gotten a round tuit yet...
I just found a recipe for a salt dough turkey with truffle butter and
stuffing. Seems it comes out lovely and juicy and tender....... same as the
Beggars Chicken that I've done in the past.
--
Peter Lucas
Brisbane
Australia
If we are not meant to eat animals,
why are they made of meat?
Bob Muncie
> In article <7ntrvmF...@mid.individual.net>,
> Becca <be...@hal-pc.org> wrote:
>
>>> I really am going to have to try a cornbread stuffing. I have wheat
>>> free cornbread recipes on file that I've not tried either. <g>
>>>
>> When I grew up, we had chicken and cornbread dressing once a week in the
>> school cafeteria, it tasted just as good as if my mom or grandma made
>> it. I have been making cornbread with the gluten free mix and it tastes
>> pretty good.
>>
>>
>> Becca
>
> Just not gotten a round tuit yet...
> Just like the rice bread I have in the plans! I generally make a wild
> rice dressing.
>
> This weekend was dedicated to making soup out of the turkey carcass (and
> it was wildly successful) and smoking a few things. One chicken, one
> ham, 4 lbs. of sweetbreads and a cured hunk of chuck roast that's been
> drying off in the 'frige all week.
>
> I have salad greens and some broccoli that needs steaming now and that
> will be enough food for the entire week for both of us.
You remind me of reasons why I will come back to this usenet group...
you give me steamings.
And no, that is only a partial warm & fuzzy..
You make me smile.
Bob
Omelet
PeterL <P...@brissie.aus> wrote:
> I just found a recipe for a salt dough turkey with truffle butter and
> stuffing. Seems it comes out lovely and juicy and tender....... same as the
> Beggars Chicken that I've done in the past.
Details please?
Rob
You are one crazy bastard, Muncie. Are you in the sexual offenders
database yet?
Rob
Bob Muncie
<sigh> Do you even have a parent? I think of you as a mistaken, and
sometimes stepped in item... I have filtered you for about the 1000th
time... Can't you just die? Do us *all* a favor (cat person).
Michael O'Connor
dressing.
Bob Muncie
> In the south cooks will often dice a boiled egg and add it to
> dressing.
>
Thanks Michael... that is something I remember being used, but I have
not put it in mine. I will consider it for a future use.
Bob
Becca
> In the south cooks will often dice a boiled egg and add it to
> dressing.
My mother would dice a boiled egg and add it to giblet gravy, which I
thought was strange. I do not follow in that tradition, neither does my
sister and brother, so I guess none of us kids were thrilled about it.
Becca
Rob
You and Shelly should move in together.
Rob
Bob Muncie
The sad thing for you?
You actually think someone cares what you think...
Goodbye Rob... nobody cares.
David Harmon
<ompo...@gmail.com> wrote,
>An attempt at rice bread is still in the plans. I need to go and pick
>up some yeast.
Did that go anywhere? I thought making yeast rising bread
just wouldn't work without gluten to hold it together?