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KIETO'S
THANKSGIVING DAY
TURKEY WITH STUFFING
about
12 servings (10 if I'm coming
over)
1-12
to 15 pound turkey
Preheat
the oven to 450 degrees
You
will need my Dry Rub Seasoning
for this so go to link in
this newsletter close to
the bottom and copy and
paste the ingredients into
your notepad, or print them
out.
In
a large bowl place 2 sticks
of butter, or margarine
at room temperature, 3 tsps.
of liquid smoke, 1 tbs.
olive oil, 6 tbs.of my Dry
Rub Seasoning. Mix this
together well and coat the
entire bird, inside and
out and under the skin.
Everywhere! Then set aside
in a roasting pan. Let's
work on that stuffing.
THE
STUFFING
In a bowl mix together well:
4 cups of day old french
bread cubed and toasted
1/4 cup chopped parsley
1/3 cup of pitted and diced
up calamata olives
1/3 cup grated celery
1/8 cup grated yellow onion
1 tsp. dried basil
1/2 tsp. dried tarragon
3/4 tsp. salt
3/4 tsp. pepper
1/2 tsp. paprika
1/8 tsp. nutmeg
1 whole egg (without the
shell -LOL :-p)
1 tbs. milk
1 tbs. chicken stock
1 tbs. olive oil
2
tbs. dry rub seasoning
In
a skillet, saute reconstituted
porcini mushrooms, or regular
button mushrooms chopped
fine, and 1/4 cup of grated
yelow onion in 2 tbs. butter,
or margarine until brown.
Cool and add to the stuffing
above. Put the stuffing
in the cavity of the bird,
and truss it up with string.
It will help cook the bird
and the stuffing internally
much better.
As
soon as you put the bird
in the oven, drop the temperature
down to 350 degrees and
bake for 1 1/2 hours, basting
every 10 or so minutes.
The internal temperature
of the bird should be tested
with a meat thermometer.
It should read 180 to 185
degrees and the center of
the stuffing should read
about 165 degrees.
Remove
the string and scoop the
stuffing out into a bowl.
Drain the fat and juices
into a seperate bowl and
return the pan to the stove
for deglazing. On medium
heat, add first, 1/2 cup
of cold water to the hot
pan and 1/2 cup of chicken
stock and scrape the brown
adding at the same time,
1/4 cup of flour a little
at a time and about 3 tbs.
of the drippings. Stir constantly
so not to have any lumps
in your gravy.
Set
the turkey on a beautiful
dish and carve after the
bird rested for about 15
minutes.
\SMILE/
There was an old lady
of France,
Who taught little ducklings
to dance;
When she said, "Tick-a-Tack!",
They only said "Quack!"
Which grieved that old
lady from France.
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