A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 20 |
|
|
|
Directions: One week before: Bake a 9 x 13 pan of corn bread. Cool. Break into chunks
and put in very large Tupperware container or large roasting pan. Add 1
&
1/2 loaves of bread - spread slices for drying moving around daily, and
breaking up as the slices dry out. Use good bread ~ the cheap stuff is NOT
as good! Keep covered with a clean dish towel, do NOT seal with lid.
PREPARATION AND COOKING: Clean a a thawed turkey (thaw in the refrigerator
about 3-4 days for a 20 pound turkey). Place the turkey breast DOWN in a
large roasting pan (enamel is great). Add the neck and giblets. Slice about
2 sticks of butter and place these all over the turkey. Open one can
chicken broth and pour in the bottom of the pan.
If the roaster lid fits, use it to cover the turkey. If it doesn
'
t, make
a cover with heavy foil by tearing off two pieces of foil about 12 inches
longer than the pan and make a
"
sealed
"
fold along the lengthwise edges.
Put over the turkey like a tent - that is, lea
ve some space in the center
rather than having the foil touch the turkey. Pinch the edges of the foil
tightly around all edges to seal juices in as turkey bakes.
Bake in a 325 degree oven until about 1 hour BEFORE the turkey is
completely done! You
'
ll have to check a 20 lb turkey in about 2 1/2 hours
or 3 hours. If your turkey is TOO done, it will not be as good. Ideally,
the meat should not be falling away from the bones.
Set a timer for 2 1/2 hours... and about 1 hour before you think the
turkey is ready for adding the stuffing, begin preparing it. Do NOT
prepare too far ahead of time.
Dice the onions and celery hearts/leaves (if you don
'
t have hearts, use
lots of leaves - this is one of the
"
secrets
"
of my stuffing). Together,
the onions and celery should equal at least 6 cups, more or less.
Remove the turkey carefully. Move the turkey to another container (I use
the roaster lid or an aluminum baking pan). Pour the broth through a
strainer into the sauce pan you
'
ll be using to make the gravy. Retain the
rest for the stuffing. If more liquid is needed, use cans of chicken broth
and/or 1 stick of butter to 1 cup of water. Into a large container (I use
the huge Tupperware bowl), put the dried corn bread, bread, onions
&
celery. Pour in any left-over broth. This may be hot, so wait for it to
cool. Mix with a large wooden spoon. Add enough chicken broth to cool the
mixture enough that it can be mixed with your hands. Each hardened piece of
corn bread and bread should be smashed with your fingers. When the mixture
is cool enough that it won
'
t cook the eggs, add the eggs. Remember to break
the eggs into another container. This will prevent egg shells in your
stuffing!!! (Eggs in stuffing: Another secret.) Add salt, lots of pepper,
and lots of sage. Mix by hand, adding more broth as needed for a nice
thick and moist mixture - not too sloppy. Taste it! This is where YOUR
judgment comes into play. The stuffing should have a hint of pepper, and a
definite taste of sage.
When the stuffing looks right and tastes right, start putting it in the
bottom of the roaster. Put in enough so that you have about 1/2
"
of
stuffing in the pan. Now place the turkey ON TOP of the stuffing, breast
UP. Continue adding the stuffing all around the turkey. If you have
enough, you can completely bury the turkey in stuffing! Bury the neck and
giblets in the stuffing - push then in and cover them.
(My favorite part of the turkey is the neck - no one in my family DARES to
use it in gravy!) If you want giblet gravy (ugh!) hold back the giblets
and do your thing with them.
Cover as before, return to the oven for about 2 hours, or until celery and
onions are tender. Make gravy by adding a couple of large scoops of
stuffing into the retained broth. Make thickening of flour and water (or
cornstarch) to thicken your gravy as desired. If you don
'
t have enough
broth, open another can of Chicken broth!
This turkey is NOT
"
pretty as a picture
"
but I guarantee it
'
s the most
delicious way in the world to prepare turkey and stuffing (or chicken and
stuffing). Clem
'
s grandmother raised fourteen children and this was the
only way to prepare enough
"
dressing
"
for the entire family. Of course, she
cooked her meals in a wood cook stove. This method of preparation was
handed down to Clem
'
s mother who then taught it to me....Joyce Kohl
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce
&
Clem Kohl
| Ingredients:
1 doubled recipe corn bread prepare a week before and break up to dry
1 1/2 loaves good white bread begin drying w/corn bread one week before.
20 turkey
-1 Cup(s) large onions, diced
6 eggs |
|
|
|
Check some related to KOHL'S TURKEY & DRESSING videos
Similar recipes:
|
Pork & turkey sausages or burgers. Place all ingredients in a food processor or liquidiser and process until
smooth. Shape into sausages or burgers. Dry fry slo...
The great gluten turkey, part one The yuba must be soaked and reconstituted to a soft, pliable texture before
using. It is best to put individual sheets betw...
Asian spinach salad dressing Whisk all ingredients together.
Contributor: ksl.com recipes
...
Lunchbox: turkey with herbed cream cheese In small bowl, beat together cream cheese, parsley, onion, sour cream,
tarragon, salt and pepper. Spread on 1 side of each sl...
Turkey gumbo Melt the margarine in a large skillet. Add the okra. Saute until the okra
loses its shiny appearance, about 5 minutes. Rem...
Smoked turkey poss dup Prepare smoker. While briquets are starting to burn, sprinkle carcass and
cavity with salt and cayenne pepper. I put a whol...
Hard to tell they are turkey burritos Coat a skillet with cooking spray and place over medium heat until
hot. Add turkey and cook until browned, stirring constantl...
Turkey cheddar burgers Make burgers:
Put oven rack in middle position and preheat oven to 350F.
Cook shallot in oil with salt and pepper in an 8-inc...
Turkey parmesan Heat oven to broil. Bring sauce to low ismmer in a small saucepan over medium-low heat. Remove from heat and cover to keep ...
Turkey muffaletta i.e.s.jjgf65a MIX WELL OLIVES, CELERY, SWEET RED PEPPERS, GARLIC, CAPERS, VINEGAR,
PARSLEY, OLIVE OIL, ITALIAN SEASONING
&
RED PEPPERFL...
Kohl's oriental stir fry Into a large wok, saute beef in oil until browned. Add bouillon. Add
everything else except noodles and rice. Add some ...
Hawaiian turkey salad Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
Toss lightly with yogurt and 1 tablespoon pineap...
Rohkostsalat (cabbage fruit salad with sour-cream dressing) Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. ...
Turkey bayou burgers It's necessary to highly season turkey because the meat itself tastes
rather mild. Yet, once ground turkey is cooked up...
Warm turkey-and-sweet potato salad TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well
and set aside. Place the cream and dried tar...
Turkey breasts marsala Lay each turkey slice between 2 pieces of waxed paper and pound thin with
flat side of a large knife. Dip into a mixture of b...
Turkey chimichangas Brown turkey; drain. Stir in seasoning mix and water. Bring to a
boil. Reduce heat to low; simmer 5 minutes, stirring occa...
Corn bread dressing Mix a little of the cornbread stuffing mix with cornbread.
Cut up apple, celery and onion and add to mix.
Place cooked turk...
Mr. turkey sausage & vegetable medley In small bowl, combine cornstarch, brown sugar, soy sauce and ginger.
Gradually blend in broth until mixture is smooth; set a...
Turkey shepherd's pie Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Make
filling: Cook broccoli as package label directs...
Honey-glazed turkey for smoker Wash turkey, remove giblets and neck and pat dry. Melt butter, remove from
heat and stir in wine, honey and cinnamon. Cut s...
Southern cornbread dressing DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion,
chopped boiled egg and chopped celery. Add boili...
Turkey strips with artichokes Combine flour, salt, pepper and paprika. Coat meat slices with it. Pour
artichoke liquid into a frying pan and cook on medi...
Turkey and white bean chili Heat oil in a large saucepan over medium-heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. ...
Turkey pot pie Cook
&
mash potatoes, or used leftovers. Stir in egg. Spread in well
oiled 9-inch pie pan. Bake at 375 degrees for 10 m...
Wild rice dressing Rinse wild rice in a strainer under cold running water for 1 min. In med
saucepan combine wild rice, water, onion, brow...
Stuffed turkey breast Preheat oven to 325F degrees. Rinse the turkey and pat dry. With a knife,
loosen lining under skin leaving all but one ed...
Linguine turkey bolognese To lighten a traditional Bolognese sauce, I substituted lean ground
turkey for the more traditional ground beef. It
'
s ...
Turkey salad stuffed eggs 1>
. Place eggs with enough water to cover in medium-sized saucepan. Bring
to boil; reduce heat to simmer for 10 minutes...
Green salad with apple dressing and camembert toasts Whisk vinegar and oil in large bowl to blend. Season with salt and pepper.
Stir in apple. Let apple marinate at roo
m tempera...
Turkey and rocket salad with macadamias Turkey meat, which tends to be dry, benefits particularly from this
macadamia dressing, but any roast poultry meat you have l...
Turkey soup Cook onion, carrot and celery in the butter and oil over moderately
high heat, stirring for 7 to 10 minutes or until vegetabl...
Asparagus cornet with lemon dressing ** See recipe for Puff Pastry.
For the pastry cornets:
=======================
Roll the pastry out onto a lig...
Creamy turkey pie 1. In a large skillet, cook turkey or turkey sausage and onion until meat
is browned, stirring to break up meat. Drain. Stir ...
Caribbean ginger turkey Carefully bone turkey breast. Remove fillet from underside of breast
by detaching the feather-shaped piece of boneless meat ...
Wild pecan rice dressing In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes...
Turkey mushroom loaf Preheat oven to 350.
Melt margarine in skillet over medium heat.
Add mushrooms, garlic, thyme and onion.
Saute for 2 or 3 min...
Summer vegetables & potato salad w. anchovy dressing In a saucepan of boiling salted water cook the beans until tender, about 7 to 10 minutes. Using a slotted spoon, transfer th...
Lunchbox: turkey with creole mayonnaise and sliced dills In small bowl, stir together mayonnaise, onion, mustard, vinegar, and
black and cayenne peppers to taste; spread on cut sides...
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 in...
|
Loading...
|
|
::