Holiday food question
JTEM
Has anyone tried a Turducken?
Online prices are obscene, but I do occasionally run
across them at an acceptable price, and I've often
wondered...
Believe it or not, it's the stuffing that has kept me away
from them up 'til now. You sort of have to take the
damn things with whatever stuffing they come with (if
any), as there's no stuffing a bird that's already... stuffed..
with another bird... which is stuffed... ...with another
bird.... and I'm a staunch stuffing conservative, myself,
favoring an extremely easy recipe which relies on
(instead of covering over) the natural flavors of the meat.
It goes like this:
Start with bread. Dry it out/toast it in the oven at a low
temperature. Just make sure it's dry. You could even use
croutons if you must, but already you'd be complicating
things.
Saute some onion & celery.
Next, mix the bread with mashed potatoes. Throw in the
onion and celery mixture. And, yes, it should be thick.
Real thick. Loosen it up some chicken stock or broth. You
want to get it to about the consistency you're hoping for
when it's served at the table.
Add Bells seasoning or go to Hell.
http://www.bellsseasonings.com/
From there, just salt & pepper to taste.
And, oh:
Stuff the bird! No seriously, STUFF THE FRIGGING BIRD!
This __is__ why they call it "Stuffing," in case you were
wondering. So don't even think about heating it in a seperate
dish. The whole point of stuffing is to absorb all those juices
cooking out of the bird, and it can't do that if it's on a different
rack, cooking away in some god awful casserole dish...
And make sure you stuff the neck cavity, too, as there's never
enough room inside the bird for adequate quantities of fat,
cholesterol and carbohydrates....errrr... "Stuffing," that is.
Julian
successful, but still pretty good.
In their case, they ordered the three birds separately, and made three
different stuffings from scratch. The problem was that the butcher
didn't prepare the birds the way they wanted them. I believe that
they're to be boned but intact, and he ended up boning but
dismembering. So finding a butcher who has done this before
may be a requirement.
A turducken also takes an enormously long time to roast:
you end up with what's essentially a solid block of meat. A
bird on its own has both a body cavity and bones, which I assume
help to conduct the heat of the oven to the interior. A turducken
has neither. I think it took more than 10 hours to roast.
However, it was delicious. I found the stuffings more interesting
than the different meat components--I didn't taste strong differences
among them.
Julian
On Wed, 11 Nov 2009 23:21:31 -0800 (PST), JTEM <jte...@gmail.com>
wrote:
Dennis Lewis
>
>... Add Bells seasoning or go to Hell. ...
[Larry Tate] Darrin, that's BRILLIANT! [/Larry Tate]
Dennis Lewis
>
>... Believe it or not, it's the stuffing that has kept me away
>from them up 'til now. You sort of have to take the
>damn things with whatever stuffing they come with (if
>any), as there's no stuffing a bird that's already... stuffed..
>with another bird... which is stuffed... ...with another
>bird.... and I'm a staunch stuffing conservative, myself,
>favoring an extremely easy recipe which relies on
Hey JTEM, TV GUIDE says Paula Deen will cook a turducken stuffed with
oyster dressing Thursday night (11/19/2009) at 8 p.m. (EST) on Food
Network.
No indication as to whether Paula's bachelor son Bobby will be
assisting her in the kitchen. Man, I'd like to stuff my face between
his ... HARUMPH ... er ... um ... Rachel Ray will cook a complete
Thanksgiving dinner in 60 minutes Friday night at 8 on Food Network...
Arne Adolfsen
> Hey JTEM,
I'm not JTEM, but a bunch of years ago he spit on my
stuff, so I feel entitled.
> TV GUIDE says Paula Deen will cook a turducken stuffed with
> oyster dressing Thursday night (11/19/2009) at 8 p.m. (EST) on Food
> Network.
I thank my lucky amulets that Ken, my savior,
neglected to cancel my subscriptions to Reader's
Digest and, especially, TV GUIDE. How else would I
know when my shows are on if I didn't have the TV
GUIDE?
> No indication as to whether Paula's bachelor son Bobby will be
> assisting her in the kitchen. Man, I'd like to stuff my face between
> his ... HARUMPH ... er ... um ... Rachel Ray will cook a complete
> Thanksgiving dinner in 60 minutes Friday night at 8 on Food Network...
And when will Rachael Ray learn how to spell her
first name? "Rachel", in Hebrew, is not an "-el"
name like Michael, Emmanuel, Nathaniel, Samuel,
Joel, Raphael, Ariel (a boy's name, BTW, not a
girl's), Gabriel, oh, and Israel. The "el" in
"Rachel" is not a name for God as in the "-el"
names.
But you go eat your sammies (tee-hee!) drizzled with
EVOO (titters!) while mama and I watch "All My
Children" (noon on ABC, right?).
Arne
Max Vasilatos
news:4B04C90F...@earthlink.net...
> But you go eat your sammies (tee-hee!) drizzled with
> EVOO (titters!) while mama and I watch "All My
> Children" (noon on ABC, right?).
Hi Arne,
Kelly Ripa's gonna do a special appearance back on two days before they
move to LA! We all hafta watch, baby. Mwah.
JTEM
"Max Vasilatos" <vasila...@gmail.com> wrote:
> "Arne Adolfsen" <adolf...@earthlink.net> wrote
> > But you go eat your sammies (tee-hee!) drizzled with
> > EVOO (titters!) while mama and I watch "All My
> > Children" (noon on ABC, right?).
>
> Hi Arne,
> Kelly Ripa's gonna do a special appearance back on two
> days before they move to LA! We all hafta watch, baby.
> Mwah.
Thanks to being "Friends with Benefits" to a psychotic
autograph hound, I actually have Rachael Ray's autograph...
along with Ina Garden's. I got Bobby Flay's, but not for
myself, and I was there & snapped the pics as Alton
Brown signed copies of his recent tome (though didn't get
one for myself).
Cook books are insanely over priced.