Friday, December 3, 2010

Stuffing and turkey

A very popular turkey stuffing recipe, and a few notes for cooking a turkey.

Turkey Stuffing

Mild sausage (in roll, 1 lb., breakfast sausage - Jimmy Dean is good)
8 oz. Pepperidge FarmTm Stuffing Mix [not the cubed one]
1 egg
1 c. diced celery
1 c. diced onions
1 c. water

Mix the Pepperidge Farm with the egg. Cook the sausage and add to this mixture, leaving the grease in the pan. Cook the celery and onions in the grease from the sausage. When done, take out with slotted spoon and add to the mixture. Pour out the grease. Add one cup of water to the pan used for the celery, etc. and heat it up to get the “good s**t” out (won't be needed if you used a nonstick pan). Pour that into the mixture and let sit. (More might be needed depending on how moist you like it.) Pack the turkey loosely.

Wash turkey and neck with cold water ‑ rinse inside cavities. Sprinkle bottom with salt and pepper to taste. Put into roasting pan breast side up with turkey neck. Stuff turkey: both cavities. Use leftover grease from completed stuffing, adding some margarine, and melt together in microwave. Pour over turkey, then salt and pepper top of bird, sprinkle minced onion over surface to taste.

Place into 450 deg. oven on time allotted for size of turkey. Approximately 30 minutes before due to be done open foil. Baste and brown in oven. Allow turkey to rest a little before serving.

[M believes in roasting breast side down. Seemed to work, though awkward to flip to brown the breast side.]


laura b. said...

I thought you were tofurkey-ing it! If your gonna cook a turkey, though, that sounds like the way to do it.

Mel said...

Breast side down, eh?

Hmmmmmmm.....and the reason for that is......

Pamela said...

No no... everyone I guess made that assumption. I guess noone saw the 'ew' at the bottom.

Mel, supposedly to let the juice flow into them...