Roxy
Starter
Savory Cornbread Stuffing: **This is the only stuffing I make for the turkey..it is delicious!
2 pkgs. sliced fresh mushrooms
Celery, cut up-I eyeball it
Onion, chopped
Going to put chopped garlic in it this time along with the onion
1 cup butter
4 chicken bouillon cubes
4 cups boiling water
2 lbs. Farmer John Hot Sausage-use Mild Sausage-if you want
2-18-pkg.s Marie Callendar Cornbread Stuffing Mix
3 tsp. Poultry Seasoning
Fry sausage; drain off grease.
In large skillet, cook mushrooms, celery, onions and garlic in butter until tender.
In large mixing bowl, dissolve chicken bouilon in boiling water. Add sausage and mushroom mixture and remaining ingredients; mix well.
Loosely stuff trukey, just before roasting.
Place remaining stuffing in greased baking dish and bake at 350 degrees for 30 minutes or until hot.
This makes the best turkey gravy Pam..it is so much better than the cornstarch method.
Turkey Gravy:
**Double it if you need more gravy, ok?
1/2 cup butter
1/2 cup flour
4 cups chicken broth or degreased turkey broth
1/3 cup Heavy Cream
Salt and Pepper to taste
Making the Roux:
Cut 1/2 cup-(8-T.) of butter into chunks and add it a medium-size heavy saucepan.
On low to medium low temperature, melt the butter until it is foamy.
Add 1/2 cup of flour to the pan.
Start whisking the flour until well blended.
Keep whisking and cooking over very low heat until it smells like a pie is cooking in the oven.
That means that he flour is cooked and gravy will not end up having a "pasty" flavor to it.
This could take anywhere from 8-12 minutes to get cooked!
Start by whisking in about 1 cups of chicken or degreased turkey broth. Four cups will eventually get added.
Keep whisking vigorously until all the stock is absorbed.
Now add a little more stock..whisking until the stock is again absorbed.
Pour in the remaining stock..keep whisking!
All of the stock will get absorbed and it will smooth as silk again! The stove should still be set on low as you continue to make the gravy.
At about 12 minutes, add 1/3 cup Half-and-Half. This adds a rich flavor and texture to the final gravy.
Within 2 minutes of adding the Half-and-Half, the gravy is perfect!
Add salt and pepper to taste to the gravy.
**Add some Kitchen Bouquet if you need to".
Turkey:
***Note: If you purchase a frozen turkey, you must defrost it in the refrigerator, and it can take several days to completely defrost, depending on the size of the the bird. Make sure you read the instruction on the turkey packagin so that you allow yourself enough time before turkey day! Also, you should never try to defrost a turkey on your kitchen counter or in the kitchen sink! This promotes the growth of harmful bacteria.
One 10-12 lb. turkey, defrosted if frozen.
**After the first hour of roasting, baste the turkey every 1/2 hour or so.
Position rack in the lower third of oven and preheat the oven to 425 degrees.
Put baby carrots, cut celery, onions, garlic and 1-32-oz. can chicken broth on bottom of roaster.
Fit a roasting rack inside the roasting pan.
Remove the neck, giblets and liver from the cavity of the turkey.
Rinse the turkey inside and out under cold running water.
Pat dry inside and out with paper towels and transfer the turkey, breast side up, to the rack in the roasting pan.
Season the inside of the turkey with 1/2 tsp. Garlic Salt and 1/2 tsp. Ground Black Pepper-eyeball it.
Season the outside of the turkey with Garlic Salt, Ground Black Pepper and Emeril's Essence or Emeril's Turkey Rub.
**You might have to ask someone to hold the turkey for you while you do the following:
Rub Garlic in a Jar-(can get this at Alberson's)-all over the turkey.
Stuff the turkey with Sausage Cornbread Stuffing Mix.
Using kitchen twine, tie the the ends of the turkey's legs together so that it look as if it is trying to cross its legs.
Transfer the turkey to the prepared roasting pan and place in the oven.
Bake, uncovered, for 30 minutes. Reduce the oven temperature to 350 degrees.
Continue baking according to the time on the turkey package-how much the turkey weighs.
When done, the turkey should be a nice golden brown color, and the juices should run clear when you insert the tip of a knife at the joint of the leg and thigh. An instant read thermometer inserted into the joing of the leg and thigh, without touching a bone, should register 165 degrees when the turkey is cooked through.
If the turkey begins to look too browned before being completely cooked through; cover the top loosely with aluminum foil until it is done.
Remove turkey from the roasting pan and tentl loosely with aluminum foil.
Let sit for 20 to 30 minutes before carving. Reserve any juices left in the roasting pan for gravy.
2 pkgs. sliced fresh mushrooms
Celery, cut up-I eyeball it
Onion, chopped
Going to put chopped garlic in it this time along with the onion
1 cup butter
4 chicken bouillon cubes
4 cups boiling water
2 lbs. Farmer John Hot Sausage-use Mild Sausage-if you want
2-18-pkg.s Marie Callendar Cornbread Stuffing Mix
3 tsp. Poultry Seasoning
Fry sausage; drain off grease.
In large skillet, cook mushrooms, celery, onions and garlic in butter until tender.
In large mixing bowl, dissolve chicken bouilon in boiling water. Add sausage and mushroom mixture and remaining ingredients; mix well.
Loosely stuff trukey, just before roasting.
Place remaining stuffing in greased baking dish and bake at 350 degrees for 30 minutes or until hot.
This makes the best turkey gravy Pam..it is so much better than the cornstarch method.
Turkey Gravy:
**Double it if you need more gravy, ok?
1/2 cup butter
1/2 cup flour
4 cups chicken broth or degreased turkey broth
1/3 cup Heavy Cream
Salt and Pepper to taste
Making the Roux:
Cut 1/2 cup-(8-T.) of butter into chunks and add it a medium-size heavy saucepan.
On low to medium low temperature, melt the butter until it is foamy.
Add 1/2 cup of flour to the pan.
Start whisking the flour until well blended.
Keep whisking and cooking over very low heat until it smells like a pie is cooking in the oven.
That means that he flour is cooked and gravy will not end up having a "pasty" flavor to it.
This could take anywhere from 8-12 minutes to get cooked!
Start by whisking in about 1 cups of chicken or degreased turkey broth. Four cups will eventually get added.
Keep whisking vigorously until all the stock is absorbed.
Now add a little more stock..whisking until the stock is again absorbed.
Pour in the remaining stock..keep whisking!
All of the stock will get absorbed and it will smooth as silk again! The stove should still be set on low as you continue to make the gravy.
At about 12 minutes, add 1/3 cup Half-and-Half. This adds a rich flavor and texture to the final gravy.
Within 2 minutes of adding the Half-and-Half, the gravy is perfect!
Add salt and pepper to taste to the gravy.
**Add some Kitchen Bouquet if you need to".
Turkey:
***Note: If you purchase a frozen turkey, you must defrost it in the refrigerator, and it can take several days to completely defrost, depending on the size of the the bird. Make sure you read the instruction on the turkey packagin so that you allow yourself enough time before turkey day! Also, you should never try to defrost a turkey on your kitchen counter or in the kitchen sink! This promotes the growth of harmful bacteria.
One 10-12 lb. turkey, defrosted if frozen.
**After the first hour of roasting, baste the turkey every 1/2 hour or so.
Position rack in the lower third of oven and preheat the oven to 425 degrees.
Put baby carrots, cut celery, onions, garlic and 1-32-oz. can chicken broth on bottom of roaster.
Fit a roasting rack inside the roasting pan.
Remove the neck, giblets and liver from the cavity of the turkey.
Rinse the turkey inside and out under cold running water.
Pat dry inside and out with paper towels and transfer the turkey, breast side up, to the rack in the roasting pan.
Season the inside of the turkey with 1/2 tsp. Garlic Salt and 1/2 tsp. Ground Black Pepper-eyeball it.
Season the outside of the turkey with Garlic Salt, Ground Black Pepper and Emeril's Essence or Emeril's Turkey Rub.
**You might have to ask someone to hold the turkey for you while you do the following:
Rub Garlic in a Jar-(can get this at Alberson's)-all over the turkey.
Stuff the turkey with Sausage Cornbread Stuffing Mix.
Using kitchen twine, tie the the ends of the turkey's legs together so that it look as if it is trying to cross its legs.
Transfer the turkey to the prepared roasting pan and place in the oven.
Bake, uncovered, for 30 minutes. Reduce the oven temperature to 350 degrees.
Continue baking according to the time on the turkey package-how much the turkey weighs.
When done, the turkey should be a nice golden brown color, and the juices should run clear when you insert the tip of a knife at the joint of the leg and thigh. An instant read thermometer inserted into the joing of the leg and thigh, without touching a bone, should register 165 degrees when the turkey is cooked through.
If the turkey begins to look too browned before being completely cooked through; cover the top loosely with aluminum foil until it is done.
Remove turkey from the roasting pan and tentl loosely with aluminum foil.
Let sit for 20 to 30 minutes before carving. Reserve any juices left in the roasting pan for gravy.