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Stuffings and gravy to accompany your "perfect turkey." (recipes)

To grace your perfectly cooked turkey (see page 128), you will need a stuffing and gravy that will accommodate the turkey's size and the number of people you expect to serve.

These two stuffings and the giblet gravy are for a 10- to 14-pound turkey but can be doubled for a 16- to 24-pound bird or tripled for a 26- to 30-pound one. Just multiple ingredients and use pan sizes suggested, adjusting cooking times.

One stuffing is based on cornbread; the other, Swiss chard. Both include sausage.

Oyster and Sausage Cornbread Stuffing 1/2 cup (1/4 lb.) butter or margarine 2 medium-size onions, chopped 1 stalk celery, chopped 1 cup corn kernelks (1/2 of a 10-oz. package of frozen corn) 3/4 pound bulk pork sausage 1/2 cup fresh or canned oysters, drained and juice reserved, with oysters cut into chunks 1 teaspoon rubbed dry sage 1 teaspoon dry or fresh thyme leaves Cornbread cubes (recipe follows) Salt and pepper Turkey (for cooking times, see chart on page 130)

Melt butter in a 10- to 12-inch frying pan. Add onion, celery, and corn; cook on high heat, stirring, until vegetables are limp and just beginning to brown, 8 to 10 minutes. Pour out of pan and set aside.

Crumble sausage into the frying pan. Cook, stirring occasionally, on medium-high heat until browned, 7 to 10 minutes. With a slotted spoon, remove meat from pan and add to corn mixture. Increase heat to high and add drained oysters. Stir until oyster pieces are tinged with brown, about 2 minutes; add to sausage. Pour oyster juice into pan, stirring to free browned bits.

If needed, boil juices, uncovered, to reduce to 2 tablespoons. Add liquid to sausage and oysters along with sage, thyme, and cornbread; mix gently. Add salt and pepper to taste.

Let cool, then use to fill turkey; if made ahead, cover stuffing and chill as long as overnight. Place excess stuffing about 1 inch deep in a buttered baking pan. Bake in a 350[deg.] oven, uncovered, until top is lightly browned, about 30 minutes. Makes 10 cups, 10 to 12 servings.

Cornbread cubes. In a bowl, mix 1 cup each yellow cornmeal and all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Stir in 1 cup milk, 1/4 cup salad oil, and 1 large egg; mix just until well blended. Pour batter into a greased 8-inch square pan. Bake in a 425[deg.] oven until golden brown and edges just begin to pull away from pan sides, about 25 minutes. Let cool at least 10 minutes. Cut into 3/4- to 1-inch pieces. Use, or cool, cover, and hold at room temperature as long as overnight.

To double or triple the recipe, multiply ingredient amounts by 2 or 3. Cook vegetables and sausage in a 5- to 6-quart pan and increase cooking times as needed to reach doneness, specified. Make 2 or 3 batches of cornbread.

Bread Stuffing with Chard and Sausage 5 tablespoons butter or margarine 1 pound hot or mild Italian sausage, crumbled, with casings removed 1-1/4 cups chopped celery 1 large onion, chopped 1/4 pound mushrooms, sliced 1-1/2 pounds Swiss chard or spinach (ends trimmed), rinsed well and finely chopped 1/2 cup raisins 1-1/4 cups grated parmesan cheese 1-1/4 teaspoons each dry rosemary leaves and dry oregano leaves 1/2 pound sweet French or sourdough bread, cut into 3/4-inch cubes (8 cups) 1 cup dry white wine Turkey (for cooking times, see chart on page 130)

In a 5- to 6-quart pan, melt butter on medium-high heat. Add sausage; cook and stir often until browned, about 10 minutes. With a slotted spoon, remove sausage to a large bowl.

To the pan, add celery and onion. Cook until vegetables are limp, about 5 minutes; stir often. Remove with a slotted spoon and add to sausage. Add mushrooms to pan; stir often until liquid has evaporated and mushrooms are lightly browned, about 7 minutes. Remove with a slotted spoon and add to sausage. Add chard to pan; stir until it is wilted and juices are evaporated. Stir chard into sausage mixture with raisins, parmesan, rosemary, and oregano.

Soak bread in wine, then work with your hands until it is mashed. Combine bread and sausage mixture, mixing well. Fill turkey with stuffing. Place excess stuffing about 1 inch deep in a buttered baking pan. Bake in a 350[deg.] oven, uncovered, until top is lightly browned, about 25 minutes. Makes 8 cups, 8 to 10 servings.

To double or triple the recipe, multiply ingredient amounts by 2 or 3. Cook sausage and vegetables in a 6- to 8-quart pan and increase cooking times as needed to reach doneness specified.

Essence of Giblet Gravy Giblets and neck from a 10- to 14-pound turkey About 2 quarts regular-strength chicken broth 2-1/2 cups dry white wine or regular-strength chicken broth 2 large onions, quartered 4 large carrots, sliced 4 stalks celery, sliced 8 sprigs parsley 1/2 teaspoon dry marjoram leaves 1 cup all-purpose flour 3/4 cup roast turkey drippings or melted butter or margarine

In a 5- to 6-quart pan, combine turkey giblets and neck (reserve liver), 2 quarts chicken broth, wine, onions, carrots, celery, and parsley. Bring top a boil over high heat. Cover, reduce heat, and simmer until gizzard is tender when pierced, 1 to 1-1/2 hours. Cut liver into 1-inch slices, add to broth with marjoram, and cook 5 minutes.

Pour broth through a strainer into a bowl. Measure broth; you should have 7 cups. If you have more, boil uncovered to reduce; if you have less, add chicken broth to make this amount. Set broth aside.

Remove meat from neck and reserve. Discard bones and vegetables. Finely chop giblets and neck meat; set aside.

Meanwhile, rinse and dry cooking pan. Add flour and stir over medium heat until toasted to a light golden color, about 10 minutes. Stir in drippings (add butter to make 3/4 cup, if needed) and cook, stirring, until bubbly. Remove from heat and whisk in broth. Stirring over high heat, bring to a boil; simmer 5 minutes. Mix in meat. Makes 6 cups, 10 to 12 servings.

To double the recipe, use giblets and neck from a 16- to 24-pound turkey, double the remaining ingredients, and use a 6- to 8-quart pan. To triple the recipe, use giblets and neck from a 26- to 30-pound turkey, triple the remaining ingredients, and use an 8- to 10-quart pan.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Publication:Sunset
Date:Nov 1, 1985
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