nto squares to serve.
James Beard suggests making this after the
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
f wine.
Stuff the turkey.
Have a glass of
ind, garlic & onion.
Place turkey in bag, add 1 cup
oom temperature.
Wash the turkey inside and out with cold
In a large mixing bowl, combine the ground meats, onions, carrots, and spices. Mix well.
Add in the eggs, milk, bread crumbs, and mix well.
Place half of the mixture on a greased, shallow baking pan. Place hard boiled eggs (without shells, of course) end-to-end in a line through the loaf. Place remaining amount of mixture on top and form into a loaf with your hands.
Place strips of bacon atop loaf in an attractive criss-cross pattern.
Bake at 350 F for 90-120 minutes, depending upon how thick you have formed the loaf.
This recipe came from an Antle Family cookbook put together by our mother's cousin and her daughter.
Ollie is in her nineties now so this recipe is very old.
Ollie wrote, \"I found this recipe on a folded slip of yellowed paper tucked into an old cookbook that hadn't been opened for 30 years.
It was written in my father's hand.
Beside it was the reduced recipe written in my late husband's Palmer Method writing.\"
Ollie's father was James F. Antle, my grandfather, Alvin Antle's oldest brother.
nd salt in a bowl. (Beard liked a lot of salt
Measure out 4 cups of turkey broth or leftover turkey gravy. If using
arge enough to hold turkey and liquid, combine water
PLACE ground turkey into large bowl. ADD one tablespoon flour. CRACK one egg into a measuring cup. ADD spices and vegetable oil to egg. BEAT egg mixture thoroughly. POUR mixture over over turkey. PLACE kitchen gloves over your hands if desired for next step. COMBINE mixture using hands until thoroughly blended. BROWN sausage in skillet, or cook according to recipe directions. BROWN sausage in skillet, or cook according to recipe directions. SERVE and enjoy.
d other innards from the turkey cavity. Season the cavity with
her wattages.
Wash the turkey thoroughly inside and out, let
ccent seasoning; SLOWLY lower turkey into the bucket with brine
ay out one slice of turkey, place about 1/4 cup
method more than a recipe since the amounts you use
EN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF
s to make the meaty Turkey broth base, the second,
deep casserole dish.
Recipe as is fits into a
Line a big picnic cooler with a food grade plastic bag.
Boil water and salt together until all salt is dissolved and cool in fridge several hours.
Wash turkey inside and out and place into cooler. Add your optional add-ins to the cooled brine and cover turkey with ice and pour brine over all. Let turkey brine overnight making sure the cooler stays closed and adding ice if needed.
Rinse bird and continue with your recipe . Your turkey will be moist, flavorful and tender!