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
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
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
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: 8 |
|
|
|
|
Directions: *To peel chestnuts, make a small cut on the flat side of each
chestnut, making sure to cut all the way through the outer skin.
Place chestnuts in a medium-size saucepan, cover with water, and
bring to a boil over high heat. Then reduce heat to low. Remove
several chestnuts from the water and peel them with a sharp paring
knife, being sure to remove both the outer peel and the dark inner
skin that is attached to the meat. If the chestnuts cool before you
have a chance to peel them, place them back in the water to heat, as
it is virtually impossible to remove the inner skin when the chestnut
is cool.
Remove giblets and neck from the turkey; set aside. Rinse the turkey
well inside and out until the water runs clear. Pat it thoroughly
dry. Carefully separate the skin from the breast by running your
fingers between the skin and the meat, being careful not to poke any
holes in the skin. Spread the butter on the meat.
Bring the water to a boil in a vegetable steamer over high heat. Add
the chestnuts, cover, and steam until they are tender, about 30
minutes. Remove the steamer basket from the heat.
In a medium-size bowl, gently break the chestnuts into bite-size
pieces. Mixing well after each addition, stir in the pork, shallots,
herbs, salt and pepper, garlic and eggs. Chop giblets and add them
to the mixture, mixing well. To test for seasoning, pinch off a
teaspoon of the mixture and cook it in a small skillet over medium
heat until it is cooked through. Taste for seasoning and adjust
accordingly.
Fill the turkey with as much stuffing as it will hold, but don
'
t pack
it tightly. Truss the turkey. Place the turkey in a large roasting
pan, and pour wine around it. Roast at 350 F. until turkey is
golden, basting every 30 minutes with pan liquids. If the breast is
browning too quickly, cover it loosely with aluminum foil. After 2
hours, add the onions and carrots to the pan, spacing them evenly
around the turkey. The turkey is done when the skin is golden, the
thigh is tender when pressed, and the leg joints move easily up and
down in their sockets, 3 to 3 1/2 hours more.
Remove turkey from the oven and from the roasting pan; let it rest
for at least 30 minutes or as long as 45 minutes before carving.
While it is resting, turn the turkey over so it is resting on its
breast. Prop the legs so they are slightly higher than the breast,
allowing juices to run back into the breast meat. Reduce the cooking
juices slightly over medium-high heat, about 2 minutes, scraping up
any brown bits. Season to taste with salt and pepper. Strain juices
and pour into a gravy boat.
Scoop out the stuffing into a serving dish and keep warm while you
carve the turkey. Serve; pass the gravy boat.
Yield: 8 to 10 servings.
The stuffing is good for any poultry, and can be cooked on its own and
served as a side dish to pork roast as well. To cook the stuffing
separately, bake it in a covered dish at 350 F. until it is nearly
cooked all the way through, about 30 minutes. Then remove the cover
and continue cooking until it has browned slightly on top and is
clearly cooked through, an additional 10 to 15 minutes. If you cook
the stuffing separately, your turkey may t
ake slightly less time to
cook.
Also good accompanied by either a red Burgundy or a Volnay.
From _Farm House Cookbook_ by Susan Herrmann Loomis. New York:
Workman Publishing Company, Inc., 1991. Pp. 174-175. ISBN
0-89480-772-2. Electronic format by Cathy Harned.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Cold turkey reuben sandwich SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.
Divide the sliced turkey among tops of the bread slices. Spoon 1/3
Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.
Food Exchange per serving: 2 STARCH EXCHANGES + 2 L
Stuffed turkey drumsticks Preheat oven to 375F degrees. Lightly grease a 13X9X2 inch baking pan; set
aside.
Combine shallots, parsley, tarragon, green onion, ginger, and salt in
work bowl of a food processor and whirl until blended. Add lemon juice and
oil and whirl unti
Breakfast fritta with turkey bacon & swiss 1) Spray a pie pan generously with vegetable oil. Also spray a large skillet with cooking spray and place over high heat.
2) Add onion to skillet and when it sizzles, reduce heat to medium.
3) Saute until tender, then add bacon and broccoli.
4) Stir and
Hawaiian turkey kebobs Begin each skewer with a cube of turkey. Add pineapple. Separate the
onion into pieces and add one piece. Add the green pepper and tomato.
Repeat. Put the skewers in a baking pan.
Combine the soy sauce, pineapple juice, curry powder and ginger. Pour
Turkey chili Spray a cold large skillet with non-stick coating. Add turkey and
celery. Cook until turkey is no longer pink, stirring to break up pieces.
Stir in undrained tomatoes, beans, tomato sauce, juice cocktail, bay
leaf, onion, basil, bouillon granules, cumin
Turkey burgers COARSELY CHOP THE BACON, place in a food processor and process until
smooth. Add the ground turkey and sage and process just until well mixed.
Scrape into a bowl and form the mixture into 4 patties. Place in the
refrigerator, covered to chill for 20 minut
Sloppy joe pot roast 1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
2. Add tomato sauce, water, and seasoning mix.
3. Return meat to pan. Cover and simmer for 3 to
Fresh corn risotto with roasted peppers and turkey sausage Cut the bell peppers in half lengthwise, and discard seeds and membranes.
Place the bell pepper halves, skin side up, on a foil wrapped baking sheet
and broil for 15 minutes or until peppers are blackened. Put the peppers in
a Ziploc plastic bag and se
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
Gammy's spinach stuffing 1) Cook spinach according to directions. Reserve liquid.
2) Saute onions in butter and olive oil until translucent.
3) Melt 1 stick of butter in a separate pot.
4) In a large bowl moisten stuffing mix with boiling water.
5) Add spinach with reserved liqui
Smoked turkey gumbo Place the carcass in a stock pot, breaking it up, if necessary, to
make it fit. Add water to cover. Bring to a boil, reduce to a
simmer, and skim off any foam that comes to the surface.
Add the sliced onion, celery, parsley, thyme sprig and bay leaf;
Chestnut-stuffed mushrooms If you're making the coutes, it's a good idea to get them done in
advance and out of the way. You can fry them, but I think they're
much nicer baked to a crisp golden crunchiness in a slow oven. Set
the oven to 150 C (300 F, Ga
Turkey with pears and sweet ginger cream 4 x Anjou pears, halved and cored
8 oz sliced, cooked turkey breast
Combine sour cream, crystallized ginger, lemon juice, cumin, mustard
and red-pepper seasoning in a small bowl. Place 2 pear halves on each
of 4 salad plates. Arrange turke
Kalsbrust mit krauterfullung (veal breast / herb stuffing) Stuffing:
To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until
partially cooked; add onion and cook for 5 minutes. Drain and chop
mushrooms, add to frypan and cook for another 5 minutes. Remove mixture
from heat, let cool and transfe
Deep fried cajun turkey Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities.
Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good o
Turkey ranchero With sharp knife, cut each thigh in half; remove bone and skin. Place
in crockpot. Combine enchilada sauce mix with tomato paste and water.
Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8
hours or until tender. Turn pot on HI
Grilled turkey shish kabob #1 Cut turkey tenderloins into 1 1/2-inch cubes. Mix next
4 ingredients; pour over turkey cubes. Toss to coat;
refrigerate at least 4 hours or overnight, stirring
occasionally. Thread turkey and vegetables alternately
on skewers. Brush lightly with o
Roast turkey 1. Remove turkey from bag.
2. After removing neck and giblets from the body cavity, rinse the bird with cold water.
3. Pat cavities lightly with a paper towel.
4. Rub body and neck cavities with salt.
5. Truss neck cavity with metal skewer and truss l
Turkey eggplant casserole Preheat oven to 350 degrees. Spray 5 qt. pan. Add turkey, onion and garlic. Cook, stirring as needed, until browned. Add all the rest of the ingredients except parmesan cheese. Bring to a boil, stirring. Transfer to a 4 qt. baking dish. Bake cover
Turkey soft tacos Thoroughly mix seasonings into ground turkey.
Cook it up in a skillet, blot the fat with paper towels and load into tortillas with toppings of your choice.
Turkey w/sage and rosemary Wash your turkey and trim excess fat and giblets. Loosen the skin from the
turkey at the neck cavity to insert sage leaves. Press skin to secure.
Quarter onions, celery, and carrot and place in the open cavity of the
turkey. Sprinkle half of the poultr
Turkey tetrazinni (king) Cook noodles, uncovered, in boiling water 20 minutes, stirring
occasionally. Drain. Combine soup, milk, water and cheddar cheese in
3-quart saucepan. Cook and stir over medium heat until cheese melts and
sauce is hot. Stir in cooked noodles, turkey, p
Deviled turkey Place the legs and wings (jointed) on a gridiron. Broil slowly. Have ready
a sauce made of - 1 Tablsp pepper vinegar, 1Tablsp made mustard, 1 T celery
sauce, 1 Tablesp acid fruit jelly. A little salt and pepper. Lay the
broiled turkey on a hot dish.
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 aside. Coat
large, non-stick skillet with vegetable spray. Brown sausage; remove.
Add oil and vegetables to skillet. Cook, stirring
Tiny turkey knaidlach Combine turkey, parsley, matzo meal, egg, nutmeg, salt and pepper.
Chill 2 hours or overnight. Roll into small balls 1
"
in diameter.
Drop gently into pot of boiling water. Cover and cook for 5 to 7
minutes or until cooked in center. Chill an
Grandma stro's pot roast Heat oven to 325. Mix flour, salt, and pepper on a piece of waxed paper. Cover roast on both sides with flour mixture. Heat oil over medium high heat in large, heavy pot(dutch oven). Brown roast on both sides until golden brown. Add dry onion soup mi
Breadless stuffing Ruben Figarello at work mentioned this interesting variation on conventional stuffing, invented by his mother, just before thanksgiving. Begin with the standard cooked onions, turkey parts, (etc.) but instead of coarsely chopped bread, substitute coarsely
Breast of veal stuffing UNROLL PANCETTA, chop into 1/4-inch pieces and place in a skillet with
olive oil. Place skillet over medium heat and cook 2 minutes. Add onion and
garlic and cook, stirring occasionally, 2 minutes. Add lentils, rice and
broth. Turn heat to low,
1-pot cheesy turkey casserole Eggplant Tomato Sauce: Peel and chop eggplant. In heavy saucepan, heat oil
over medium heat; cook eggplant, onion and garlic, stirring, for about 5
minutes or until softened. Add tomatoes, mashing with fork, basil, sugar,
oregano and pepper; bring
Apple raisin pecan stuffing Quickly sauti apple in butter until apple begins to brown, about 2-3
minutes. Remove from heat and stir together with other ingredients. Makes
enough stuffing for 6-8 pork chops or 4 double-pocket chops. Two
tablespoons equals one serving.
Source:
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 between wet towels until they
turn soft and white in color. They are then ready to use. Using either
wheat flour or vital wheat glu
Turkey, feta & cranberry pizza Preheat oven to 375.
Place pizza crust on an ungreased cookie sheet or pizza pan.
Heat olive oil in pan.
Saute peppers until tender in oil.
Spread cranberry suace over the shell.
Layer slices of turkey over the cranberry sauce.
Sprinkle green onion over t
Mom's cornbread stuffing yyyyy
CORNBREAD
: Mix dry ingredients. Separately mix buttermilk and egg.
Pour liquid ingredients into dry ingredients and mix thoroughly but
do not beat. Preheat 1 tbl. salad oil to VERY HOT in an oven proof
skillet or cake pan. Bake in a preheated 450
Lemon basted roast chicken This roast chicken is extremely moist and tender. The lemon is
refreshing on the rich, buttery skin.
Wash chicken and drain. Sprinkle the oregano inside chicken, and
put the 2 cloves peeled garlic inside. Melt butter in the roasting
pan and roll chicke
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. Add garlic and cook 1 minute more.
Add turkey, chili powder, and cumin; cook, stirring often, until turkey is no longer pink insid
Apple brown rice stuffing Cook apple, onions, celery, raisins, poultry seasoning, thyme, and pepper in margarine in large skillet until vegetables are tender crisp. Stir in remaining ingredients. Use as stuffing for poultry or pork roast. To serve as a side dish, cook until th
Turkey tasso In a small bowl, combine the sugar, garlic, onion powder, red, white, and
black peppers, paprika, salt and cumin, mixing well. Place the turkey
breast in a large glass bowl and sprinkle with 4 Tbsp of the mixture,
coating well. (store the remainder o
Norma's turkey alla lombarda Remove giblets and neck from turkey; rinse and place in a small
saucepan with 3 cups water. Bring to a boil; cover, reduce heat and
simmer 30 minutes. Remove giblets and neck from broth, reserving
broth. Set aside and let cool.
Combine breadcrumbs and
Oriental turkey salad Slice turkey breast and bell pepper into strips. Slice pea pods lengthwise.
Slice carrot diagonally. Chop onion. Mix salad dressing, soy sauce, and
ginger in large bowl. Add remaining ingredients; chill. Serve on
lettuce-covered platter.
MM by Sylvia Stei
Herbed turkey and zucchini skillet dish Melt margarine in 12 inch skillet over med high heat. Stir in lemon juice,
garlic, basil, and oregano. Add turkey breast slices. Cook 1 1/2 to 2 mins
on each side or until lightly browned. Remove turkey from skillet; keep
warm. Add mushrooms, z
Turkey chimichangas Brown turkey; drain. Stir in seasoning mix and water. Bring to a
boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Remove from heat; stir in 1 cup of the sour cream.
Place 1/3 cup of turkey mixture in center of each tortilla. Fold i
Spicy turkey roast Thaw turkey as directed. Remove mesh from the turkey. Lay turkey out. Combine the garlic, rosemary, pepper and salt in a food processor or in blender. With the motor running, add the oil, processing until coarsely chopped.
Spread half the garlic mixtu
Turkey stuffing - parrish family Contributor: jenn/parrish recipe
Buffalo turkey wings Cut off wing tips; reserve for other use. Cut wing into 2 pieces at joint.
Combine flour, salt and cayenne pepper on a plate. Dust wings in flour
mixture, shaking off excess. Heat 1-1/2 inches of oil in large skillet
over medium heat. Add wings in sin
"lite" apricot stuffing In small sauce, over medium high heat, combine celery, onion and trukey
broth; bring to a boil. Reduce heat to low; cover and simmer 5 minutes or
until vegetables are tender. In a large bowl, combine celery mixture,
bread cubes, parsley, poultry
Roast sirloin with mustard sauce Preheat the oven to hot 425F degrees. Cut most of the fat from the
piece of beef sirloin, leaving a thin layer.
Mix together the mustards and add the honey and garlic. Spread evenly
over the sirloin in a thick layer.
Place the oil in a baking di
Baked chicken & stuffing Mix stuffing with 1/2 cup boiling waterand 1 tablespoon margarine.
Spoon stuffing across center of 2 qt. shallow baking dish.
Place chicken breast halves on each side of the stuffing.
Sprinkle paprika over chicken for color and flavor.
Combine soup, milk
Roast turkey with wild rice stuffing. Prepare wild rice as per directions on package, dissolving 3 tsp. bouillon
in water before adding rice. Preheat oven to 325 deg.F. In medium
skillet, cook celery and green pepper in butter until tender. Dissolve
the remaining bouillon in hot water.
Roast turkey with fresh herbs Position rack in the lower third of oven and heat oven to 450 F.
RInse turkey under cold water and pat dry with paper towels. Sprinkle inside of bird with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert orange, apple and/or onion halved
Quail with chestnut seasoning and grapes Fill quail with chestnut seasoning, tuck wings under bodies, tie legs
together.
Heat oil in flameproof dish, brown quail all over; drain on paper
towel. Heat extra oil in same dish, add carrots, onions and bay leaf,
cook, stirring, until onions
|
Loading...
|
::
