|
Chef2Chef Recipe Club - Volume 5 Issue 104 - November 20, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, When I think turkey, I think sandwiches. I smoke a bone in turkey breast about every 3 weeks or so and we have it around for sandwiches. It is far less expensive then the stuff you find in the deli and we've got just the right flavor we like. When most people think turkey, they think stuffing! And I'm not talking about the kind that comes in a square box! It's time to think outside of the box! So today I'll talk about stuffing recipes. Personally I do not cook my stuffing inside the bird. I think that just comes from years and years of preparing Thanksgiving dinner in restaurants.for 300-400 guests. Not practical and there are safety issues when cooking a stuffed bird. I wouldn't want to overcook the regal bird just to get a safe temperature in the stuffing. It's a personal choice. Make sure that the temperature in the center of the stuffing is at least 140 degrees and at least 160 if there is any kind of uncooked poultry in your stuffing recipe. There are so many ways to prepare a stuffing, I didn't know where to start, until my friend Barb from Freddy Guys Filberts sent me her recipe. They have a 60 or so acre Hazelnut Farm in Willamette Valley up in Oregon. I always thought that they only produced wine in that area...wrong again! Check out her family recipe. -------------------------------------------------- Recipe Club, Looking for that one missing piece of your favorite China pattern? This place is awesome! Replacements.com Founded by Bob Page in 1981, Replacements, Ltd. (located in Greensboro, NC) has the world's largest selection of old & new china, crystal, silver, and collectibles. Our 300,000 square foot facilities (the size of five football fields!) house an incredible inventory of 10 million pieces in more than 180,000 patterns, some over 100 years old! http://html.chef2chef.net/goto.php?id=364 -------------------------------------------------- Hazelnut Turkey Stuffing Suitable for a 15 pound (or less) turkey. My mom doubles the recipe and then makes "pouches" from tin foil. She fills these (and then closes them) with the extra stuffing and lays them along side the cooking turkey so that the pouches sit and cook in the juice and therefore provides twice as much cooked dressing - of which there is NEVER any leftover! Ingredients: 2 loaves sandwich style bread Giblets that come with the bird 1 cube butter, 4 oz. (no substitutes!) - melted 1 large onion - diced 1 bunch of celery - diced and be sure to include every bit of the celery heart 1 can black olives - diced 1/2 cup parsley - diced 1 -1/2 cup diced hazelnuts Poultry Seasoning: Can be pre-purchased or make your own blend of : 1 tsp thyme,1 tsp sage, 1 tsp marjoram, 1/2 tsp rosremary, s&p, 1/4 tsp nutmeg At least one day before cooking the turkey lay out the bread so that it is completely dried for the stuffing. Early in the morning start the giblets simmering in 2 cups water so that they have several hours to cook. Replenish water as necessary to end up with approximately 1 cup of broth with diced (very fine: you really want them to disappear) giblets. Cut up bread into one-inch cubes. Combine in a large bowl the bread, onion, celery, olives, parsley and hazelnuts. Pour over the top the warm butter and the broth/giblet mixture. Stuff your turkey and hope you also have enough left over to make little foil packages along the side! Bake as per instructions included with your poultry choice. This recipe is also very good with game hens, stuffed pork and stuffed chicken breasts. For the best in Oregon Hazlenuts and coated Hazelnut treats, click here http://html.chef2chef.net/goto.php?id=366 -------------------------------------------------- Recipe Club, Visit ProKitchen.com Your source for Cooking & Kitchenware for the Holidays. Top Brands, deep Discounts, hard-to-find items & more! Try our Kitchen! http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Apricot and Walnut Brown Rice Stuffing Dried fruit and leftover brown rice combine to make a great side dish or poultry stuffing. Serves 4 Preparation Total: 45 Ingredients: 1/3 cup onions, chopped 1/3 cup celery, chopped 1 tablespoon butter or margarine 2 cups cooked brown rice 2/3 cup walnuts, coarsely chopped 2/3 cup dried apricots, coarsely chopped 3 tablespoons pine nuts, toasted 3 tablespoons seedless raisins, plumped 1 tablespoon snipped fresh parsley 1/2 teaspoon thyme 1/4 teaspoon ground sage Salt, to taste Fresh ground black pepper, to taste 1/2 cup chicken broth Procedure: Cook onion and celery in butter in small skillet over medium heat until tender. Combine all ingredients in large bowl, turn into greased 2-quart baking dish. Cover with foil and bake at 350 degrees F,20-25 minutes. (Stuffing may be baked inside poultry.) -------------------------------------------------- Freddy Guys Filberts Oregon Hazelnuts lend a gentle, naturally sweet addition to your holiday baking. Freddy Guys are growers who specialize in providing you with fresh direct shipments of recipe ready ingredients that include pieces (sliced or diced) and meal as well as raw and roasted whole kernels. Hazelnuts are the perfect low carb snack, packed with antioxidants, poly unsaturated fats, and folate, all of which reduce the risk of heart disease and cancers. Freddy Guys has all this goodness snack-packed as well for lunches and outings. Try our sampler. http://html.chef2chef.net/goto.php?id=366 -------------------------------------------------- Oyster Stuffing Enough for a 10-15 lb. Turkey Ingredients: 1 Loaf White Bread, Unsliced 1/2 lb. Butter Or Regular Margarine 2 sm. Onions, Chopped 1 Stalk Celery, With Tops, Chopped 3 tbsp. Minced Parsley 1 tsp. Fresh Thyme Leaves 2 tsp. Salt Freshly Ground Black Pepper 1 pt Oysters In Liquor Instructions: Crumble the bread quite small. Melt the butter in a saucepan and add the onions and celery, cook until the onions are soft and begin to show color. Stir in the bread crumbs, add the parsley and thyme, salt and pepper. Drain the oysters, reserving the liquor. Heat the liquor to the boiling point. If the oysters are large, cut them in half, if small, use whole. Add them to the liquor and cook until the edges start to curl. Drain promptly and stir the oysters into the bread mixture. This should stuff a 10 to 15 lb turkey. "Manna Foods Of The Frontier" cookbook. -------------------------------------------------- Exclusively Gourmet Magazine Interested in bringing New York's most famous chefs and wine connoisseurs into your kitchen to reveal their top secretes for your cooking enjoyment? Visit Exclusively Gourmet today and let us make your holidays a culinary delight with a special gift subscription to all of your friends. http://html.chef2chef.net/goto.php?id=314 Pam and I get this magazine. It's a fun read, it has content and not too much advertising to distract you. And it is most affordable! -------------------------------------------------- Cranberry Bread Stuffing Ingredients: 1 1/2 cups fresh cranberries 4 cups dried bread crumbs 1/2 cup melted butter 3 to 4 tbsp. granulated white sugar 1/2 cup finely minced onion 1/2 cup finely diced celery 1/2 tsp. dried marjoram 1 tsp. salt 1 tsp. ground sage 1 dash black pepper 1 dash dried mace 1 dash dried thyme 1 dash dried oregano 1 clove garlic (minced) Instructions: Purée cranberries in food processor. Place cranberry purée in saucepan with bread cubes, butter, sugar, onion, celery, marjoram, salt, sage, pepper, mace, thyme, oregano and garlic. Mix well and cook over medium heat, stirring constantly, about 10 minutes. Cool before stuffing bird. Makes enough stuffing for 1 (8 - 10 pound) turkey. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |