Melt butter in skillet.
Add Brazil nuts, onion, celery, salt and Tabasco sauce; cook until nuts are lightly browned.
Add to bread crumbs and parsley.
Add water or stock.
Toss lightly with fork.
Stuff cavity of a 12 pound turkey or two 6 pound turkeys. May be baked separately.
Cover with foil for soft dressing or uncover for drier dressing.
Bake in a moderate 350\u00b0 to 375\u00b0 oven for 35 minutes.
e kitchen sink, remove your turkey from the wrapping. Find
>Do not roast the turkey in a brown paper
e cavity.
Rinse the turkey well with cold water inside
eded to cover a 12-14 pound whole turkey.
Tips: Start brining
emove giblets and neck from turkey; rinse turkey well with cold water
Roast turkey according to your favorite recipe. After the turkey is cooked, remove from the roasting pan and add broth to pan drippings. Stir to scrape up all the browned bits.
Pour mixture into small saucepan. In small bowl combine cornstarch with 2 tablespoons of water. Stir into mixture in saucepan along with Maille, chopped herbs, salt and pepper.
Bring to boil over medium heat, stirring constantly. Cook for 1 minute until gravy is thickened and smooth. Serve with sliced roast turkey.
Cook turkey.
Size of pot will determine cooking time.
A 20 to 22-quart pot with 3 gallons of oil will handle a 12 pound turkey and take about 4 minutes per pound; 25 pound turkey, 3 minutes per pound.
Oil should be 380\u00b0.
To spice outside of bird, use salt, pepper, seasoning salt, etc.
For an 8 to 9-pound turkey, place bag in 13 x
Rinse turkey (with giblets and neck removed)
select roasting.
Remove the turkey from the packaging; rinse and
e turkey from
Brown ground turkey, celery and onions in olive oil and margarine.
Add rest of ingredients and mix.
Makes enough for 12 pound turkey.
This is a good substitute for those who like a sausage dressing at holiday time.
nd neck from the turkey cavity. Rinse the turkey with cold water
In a large skillet, crumble sausage.
Cook and stir until sausage is brown.
Drain off all but 1/4 cup drippings.
Add butter, celery, onion and carrot.
Cook, stirring occasionally until onion is tender.
In a very large bowl, combine bread cubes, apple, sage, thyme, rosemary, parsley and sausage mixture.
Toss lightly.
Add enough broth to moisten.
Salt and pepper to taste. Use to stuff 1 (10 to 12 pound) turkey.
r Brine your Turkey for at leat 8-12 hours for extra
HEN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF
cleaned and dried turkey. Can be done the
Squeeze the limes over the turkey cutlets; season with salt. Grill
In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.