Dice enough slightly dry bread to make 18 cups (you'll need about 2 loaves): season with 1 large chopped onion, 1/4 cup chopped parsley or parsley flakes, 2 tablespoons poultry seasoning, 2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle with 1 cup (2 sticks) melted butter or margarine and 1/2 cup water; toss lightly with 2 forks to mix well. Stuff your turkey just before roasting time.
8.31.2014
Giblet Gravy
Makes about 4 cups of gravy
Simmer giblets (except liver) and neck with 1 chopped onion, handful of celerity tops, 1 teaspoon salt, and 1/2 teaspoon peppercorns in 4 cups water about 2 hours, or until tender. Add liver during last 20 minutes' cooking. Strain stock; measure; add water, if needed, to make 4 cups. Chop giblets and neck meat; add to stock; chill. (It's good to get this much done a day ahead.)
When turkey is cooked, remove from roasting pan; pour fat into measuring cup, leaving brown drippings in pan. Return 1/2 cup fat to pan; blend in 1/2 cup flour; gradually stir in stock and giblets. Cook, stirring constantly, until gravy thickens and boils 1 minute. Season to taste and darken gravy with a little gravy coloring, if you wish.
Simmer giblets (except liver) and neck with 1 chopped onion, handful of celerity tops, 1 teaspoon salt, and 1/2 teaspoon peppercorns in 4 cups water about 2 hours, or until tender. Add liver during last 20 minutes' cooking. Strain stock; measure; add water, if needed, to make 4 cups. Chop giblets and neck meat; add to stock; chill. (It's good to get this much done a day ahead.)
When turkey is cooked, remove from roasting pan; pour fat into measuring cup, leaving brown drippings in pan. Return 1/2 cup fat to pan; blend in 1/2 cup flour; gradually stir in stock and giblets. Cook, stirring constantly, until gravy thickens and boils 1 minute. Season to taste and darken gravy with a little gravy coloring, if you wish.
How to stuff and roast your turkey
An 8 to 12 pound bird will serve 8 generously
Buy a chilled fresh or frozen oven ready bird (it's drawn, cleaned, and ready to stuff, with the cleaned giblets and neck neatly wrapped and tucked in the body cavity). If your turkey is frozen, folk directions on package for thawing. Or:
To stuff and truss bird: Sprinkle inside with salt; lightly stuff breast cavity with BUTTER-CRUMB HERB STUFFING or your own favorite. Smooth neck skin over stuffing and skewer to back of bird. Twist wing tips until they rest flat against skewered neck skin. Next stuff body cavity; lace opening with poultry pins or wooden picks and clean white string. Tie legs together an fasten to tailpiece. Or, if turkey is "tucked"type, tuck legs i not original position under bridge of skin.
Place stuffed turkey in roasting pan; rub skin with softened butter, margarine, or shortening; cover completely, with double-thick cheesecloth moistened with melted fat. Do not cover pan or add any water.
Roast in a slow oven (325F) 4 to 5 hours (that's about 30 minutes for each pound), or until meaty part of drumstick feels soft, or till leg moves up and down easily at its body joint. During roasting, baste turkey often with pan drippings or more melted fat to keep skin and cheesecloth moist.
Buy a chilled fresh or frozen oven ready bird (it's drawn, cleaned, and ready to stuff, with the cleaned giblets and neck neatly wrapped and tucked in the body cavity). If your turkey is frozen, folk directions on package for thawing. Or:
- Keep bird in its original wrapper in our refrigerator, allowing 2 to 4 days to thaw. Or
- Place bird, wrapped as you bought it, under running cold water for at least 2 hours, depending on size.
To stuff and truss bird: Sprinkle inside with salt; lightly stuff breast cavity with BUTTER-CRUMB HERB STUFFING or your own favorite. Smooth neck skin over stuffing and skewer to back of bird. Twist wing tips until they rest flat against skewered neck skin. Next stuff body cavity; lace opening with poultry pins or wooden picks and clean white string. Tie legs together an fasten to tailpiece. Or, if turkey is "tucked"type, tuck legs i not original position under bridge of skin.
Place stuffed turkey in roasting pan; rub skin with softened butter, margarine, or shortening; cover completely, with double-thick cheesecloth moistened with melted fat. Do not cover pan or add any water.
Roast in a slow oven (325F) 4 to 5 hours (that's about 30 minutes for each pound), or until meaty part of drumstick feels soft, or till leg moves up and down easily at its body joint. During roasting, baste turkey often with pan drippings or more melted fat to keep skin and cheesecloth moist.
Stuffed apples (Originated in The American Home Kitchens)
Preparation Time: 15 min. Baking Time: 45 min
4 large Rome Beauty apples
1 cup (6 oz) leftover baked ham or luncheon meat, diced
2 tbs. butter
1/4 cup raisins
1/4 cup chopped pecans
2 tbs. brown sugar
Scoop out and chop centers of apples. Chop the top off. Mix 1 cup of chopped apples with remaining ingredients. Fill apple cavities with stuffing and bake at 350 F. for 45 mins. Baste occasionally with glaze.
Glaze
4 tbs. water
4tbs. brown sugar
2 tbs. vinegar
1 tsp. dry mustard
Bring all ingredients to a boil in saucepan. Spoon over stuffed apples.
Serves 4 450 cal. per serving Source of Vitamins A, B, C
4 large Rome Beauty apples
1 cup (6 oz) leftover baked ham or luncheon meat, diced
2 tbs. butter
1/4 cup raisins
1/4 cup chopped pecans
2 tbs. brown sugar
Scoop out and chop centers of apples. Chop the top off. Mix 1 cup of chopped apples with remaining ingredients. Fill apple cavities with stuffing and bake at 350 F. for 45 mins. Baste occasionally with glaze.
Glaze
4 tbs. water
4tbs. brown sugar
2 tbs. vinegar
1 tsp. dry mustard
Bring all ingredients to a boil in saucepan. Spoon over stuffed apples.
Serves 4 450 cal. per serving Source of Vitamins A, B, C
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