Foods Recipes

----------------------------------STUFFING---------------------------------- 2 pk Kellogg's Stuffing Croutons

1/2 c Melted butter

2 c Broth from Giblets

1 lb Crumbled, fried brkfst saus.

1 md Onion, diced

4 lg Celery sticks, diced

1 ts Poultry seasoning

1/2 c Water

-----------------------------------TURKEY----------------------------------- 1 20 lb. turkey, thawed

Preheat oven to 325?. Thaw turkey (20 lb. turkey will thaw in approx. 7 days in refrigerator). Remove wrap. Unhook turkey legs from

retainer down by tail, then remove neck from body cavity. Remove giblet packet from neck cavity. Put these in saucepan, cover w/ 2-3 cups water and simmer for 1 hour or more. Rinse turkey well and drain, returning to refrigerator until needed. After 1/2 hour of giblets cooking, dice celery and onion. Fry sausage, crumbling, until completely done. Add celery and onion and 1/2 cup water to fry pan and let simmer 10 minutes.

Using your roasting pan, empty 2 boxes of croutons into it. Add sausage/celery/onion mix. Melt 1/2 cup butter and add. Add tsp. of poultry seasoning. Add 2 cups of giblet broth. Stir well until croutons are evenly moistened. Rinse turkey again, shake out excess water. Stuff body cavity with stuffing LOOSELY (do not pack in or turkey will explode.. stuffing expands when cooking!) and put legs back into retainer to hold together. Stuff neck cavity. Fold wing tips behind bird's back, use to hold neck skin down so stuffing won't fall out from neck. Rinse out roasting pan and line with foil. Coat foil with vegetable oil. Coat turkey, all over, with vegetable oil. Place in roasting pan. Add any excess stuffing that will fit on top of turkey legs at body cavity opening, laying on top. Put in oven and roast for approx. 6 1/2 to 7 hours, depending on oven. Roast to 180? to 185? internal temperature at thickest part of thigh without touching thermometer to bone, and same at thickest part of the breast. Baste turkey with baster last 2 hours, about every 15 minutes. If skin is getting too dark, tent with foil.

Turkey, about 21 pounds 2 x Oranges, cut in half

1 ts Dried thyme

Salt Freshly ground black pepper 4 x Sticks of butter, room temp

------------------------GRAND MARNIER APRICOT STFFNG------------------------ 1 c Diced dried apricots

1 1/2 c Grand Marnier

1 Turkey liver and heart

2 x Sticks unsalted butter

2 c Coarsely chopped celery

Lg yellow onion, chopped 1 lb Bulk pork sausage

1 lb Herb stuffing mix

1 c Slivered almonds

2 c Chicken stock

1/2 ts Dried thyme

Salt, to taste Black pepper, to taste FOR TURKEY: Make the stuffing. Preheat oven to 450 degrees F. Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in teh neck and body cavities. Spoon the stuffing loosley into the cavities. Set aside any extra stuffing. Sew up the cavities or close with small trussing skewers. Place the turkey on a roasting rack in a roasting pan. Sprinkle all over with thyme, and salt and pepper to taste. Spread the butter all over the turkey. Turn breast-side up in the pan and cover the pan with aluminum foil. Place the turkey in the oven and reduce the heat to 325 degrees F. Roast for 3 hours. Remove the foil and roast, basting occasionally, until the juices run clear when the meaty part of a thigh is pierced with a sharp skewer., about 2 more hours. Bake the leftover stuffing in a baking dish at 325 degrees F for 30 minutes. Let the turkey stand, covered with foil, for 15 minutes before carving. ==================================================================== GRAND MARNIER APRICOT STUFFING: Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside to cool.

Melt 1/2 cup of the butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl. Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. Remove from the heat and add to the celery mixture. Add the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey livers and heart and add to the stuffing mixture. Stir to combine. Heat the remaining 1/2 cup of butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing. Season with the thyme and salt and pepper to taste.

1 Turkey (12 lb)

1/2 c Unsalted butter; softened

----------------------------------STUFFING---------------------------------- 4 Onions; coarsely chopped

5 Celery stalks

- coarsely chopped 1 lb Chorizo (Spanish sausage)

- broken up 6 c Day-old corn bread, crumbled

3 c Day-old white bread, cubed

2 c Frozen corn kernels; thawed

2 tb Chopped fresh cilantro

-=OR=- Dried cilantro 2 tb Chopped fresh parsley

Salt and pepper; to taste -----------------------------------GRAVY----------------------------------- 3 c Chicken stock; as needed

1 c White or rose wine

Wash turkey under hot water. Pat exterior and cavities completely dry with paper towels. Smear turkey with 4 Tbsp butter. Saute onions and celery in the remaining butter over medium heat until translucent. Remove with slotted spoon to a very large bowl. Saute the chorizo in the same pan until lightly brown. Remove to same bowl and add remaining stuffing ingredients. Toss to combine completely. (If mixture seems dry, add chicken stock or apple juice. ) Salt and pepper the turkey's cavity and loosely stuff the cavity and the neck with the bread-chorizo mixture, leaving some room for expansion during cooking. (Extra stuffing can be refrigerated in a covered casserole and baked @ 375 degrees for 40 minutes. )Sew up and truss the turkey. Return to rack in roasting pan and turn turkey on its left side. Add 1 cup stock and wine gravy to pan. Place in preheated 400 degree oven for 20 minutes. Turn turkey onto its right side and continue roasting another 20 minutes. Lower oven to 325 degrees. Turn turkey breast-side-down and roast for 1 hour and 20 minutes. Baste every 15 minutes or so, adding stock as needed. Turn turkey breast-side-up and continue basting every 15-20 minutes. (For a 12 lb turkey, cooking time will be from 15 to 20

minutes per pound; the internal temperature should reach 180 degrees. The juices in the thigh should run clear when pierced with a fork. )Remove to a heated platter to rest. Skim off as much fat as possible from the pan drippings. Transfer pan drippings, including brown bits, to a saute pan. Reduce to a gravy over high heat. Carve turkey. Serve gravy and dressing on the side. Total cooking time: 3 - 4 1/2 hours.

1/4 lb Butter

1 Turkey,fresh (12-16#)

1/2 lb Salt pork,thinly sliced

----------------------------CORN BREAD STUFFING---------------------------- 2 pk Corn bread mix (10 oz)

1/2 c Celery,chopped

1 Onion,medium,minced

1/2 c Butter

2 Egg yolks

Salt Pepper --------------------------------TURKEY STOCK-------------------------------- Turkey giblets+neck & wings 3 c Water

1/2 Onion,small,sliced

1/2 Garlic clove

1/2 Bay leaf

1/8 ts Basil,crumbled

1/8 ts Rosemary,crumbled

1/8 ts Thyme,crumbled

1/8 ts Salt

----------------------------TURKEY GIBLET GRAVY---------------------------- 1/4 c Pan drippings

1/4 c Flour

1 c Water

2 c Turkey stock

Turkey giblets,cooked,choped Salt Pepper 1. Preheat oven to 425'F.~ 2. Cut butter into very thin slices; place in

freezer to harden while you prepare bird.~ 3. Wash turkey inside and out. Remove and reserve neck, giblets and wing tips. Pat dry with paper toweling. Starting at the breast, separate the skin from the meat by working your fingers between them. Slice your hand under skin as far as you can go and gently free the skin on both sides of the breast. Loosen it around the upper part of the legs, stopping about halfway down the legs. Insert slices of the cold butter, first under the leg skin, then under the breast skin. Reshape the loosened skin on the bird by patting it gently back in place. It will sag a bit but don't let that upset you; it will cook back in place. Wrap bird loosely in waxed paper and refrigerate while preparing stuffing.~ 4. Fill cavity of turkey loosely with stuffing. (Place any remaining stuffing in a shallow baking dish and place in oven about 30 minutes before bird is roasted. Bake until firm and lightly browned.) Fasten neck skin of turkey to body with skewer. Push legs under band of skin at tail or tie to tail. Place slices of salt pork over breast and fasten with wooden picks. Place turkey on its side on rack in shallow open roasting pan.~ 5. Cook for 15 minutes, then turn bird on other side and roast for 15 minutes longer.~ 6. Lower temperature to 325'F. and continue to roast turkey, turning the bird from side to side and basting often with the drippings from pan, for about 3-1/2 to 4 hours, or until juices run yellow - no longer pink - when thigh is pierced with a fork. Roast turkey breast side up for the last 15 minutes of cooking time. (Remove and discard salt pork when crisp and most of fat has been rendered. If fat in pan bgins to burn, add a few tablespoons of water.) Transfer turkey to serving platter and let rest 30 minutes before carving. Reserve all drippings in pan for gravy.~ ~ *** CORN BREAD STUFFING ***~ 1. Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl.~ 2. Saute celery and onion in butter in a large skillet until soft. Spoon vegetables and butter over corn bread crumbs.~ 3. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste.~ Makes approximately 3 quarts, or 12 cups.~ ~ *** TURKEY STOCK ***~ 1. Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock.~ ~ *** TURKEY GIBLET GRAVY ***~ 1. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.

1 ea Goose; (9-12 lb Canadian wil

1 ea Tart apple; peeled and diced

10 ea Dried figs; cut in 1/4's

2 1/2 c Crumbled corn bread

1 x Salt to taste

1 x Ground pepper to taste

3 tb Chopped parsley

2 ts Chopped fresh savory

1 x Gravy:

1 1/2 c Reserved goose broth

1-2 T flour Remove the neck and gizzard and place in a saucepan

with about 1 qt. of water and let simmer lightly for several hours while partially covered. Reduce to about 2 cups and season with salt. Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting. Stuff, lace, and truss the bird and roast in a 325' oven, breast down, for 1 1/2 Hours. Draw off fat as it

accumulates. Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches >> to the body. Remove when done and let rest on a heated serving platter while you prepare the gravy. Pour off all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose. Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A)