Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
Combine water, Creole seasoning, poultry seasoning, flavor enhancer, bouillon, cayenne pepper, and garlic powder in a saucepan over medium heat. Bring marinade to a boil and cook for 3 minutes. Cool at least 1 hour.
Return marinade to a boil, remove from heat, and allow to cool. Strain marinade through a cheesecloth-lined colander into a bowl and reserve seasonings. Return marinade to the saucepan over low heat. Add butter and heat until melted, 3 to 5 minutes. Remove from heat and allow to cool until safe to handle, about 20 minutes.
oftened. Add garlic, paprika, mustard, poultry seasoning, salt and pepper, cook
While pasta is cooking according to directions (even spaghetti works well in this recipe) heat oil, onions, and poultry in a skillet till brown.
Measure or prepare the other ingredients then add all (but the pasta) to the onions and poultry.
Cook over medium-high heat until all ingredients are hot.
Drain and serve pasta with a serving of the hot mix on top.
Mix with fork the oil, vinegar and egg.
Add salt, pepper and poultry seasoning.
Apply to chicken occasionally as you barbecue. Makes enough for 2 chickens.
inutes. Stir in turkey and poultry seasoning.
Whisk flour and
Freezing: Saute onion, celery, and poultry seasoning in butter.
Mix in the chicken and cream of mushroom soup.
Bag the mixture in a gallon bag.
Bag the cashews.
Bag the chow mein noodles.
Put all in a produce bag.
Preparation: Thaw.
Spray the bottom of a casserole pan with a non-stick spray.
Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
Top with chow mein noodles.
Bake in a 350\u00b0 oven for 30 minutes, or until bubbly.
Combine chicken, 4 cups water, celery leaves, poultry seasoning and thyme in a Dutch oven; bring to a boil.
Cover; reduce heat and simmer 45 minutes.
Remove chicken from broth and let cool.
Strain broth; discard celery leaves and fat.
Return broth to a Dutch oven; add green onions and remaining ingredients. Cover and simmer for 20 minutes.
Bone and coarsely chop chicken. Add to broth mixture and cook an additional 5 minutes.
Remove bay leaf before serving.
lemon pepper, dried basil and poultry seasoning.
Rub olive oil
Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
Yields 12-15 servings.
In a skillet, brown poultry liver and shallots in butter
Remove fried poultry to a platter; keep warm.
Reserve 3 tablespoons of the drippings in the skillet.
Strain juices from roasted poultry into measuring cup. Reserve 1/4 cup of fat and pan juices; discard the rest of fat.
In saucepan, heat the 1/4 cup fat and stir in the flour until blended.
Combine poultry stock with pan juices to make 2 cups. Slowly stir in juices to the blended flour, stirring constantly to avoid lumping.
Cook and stir gravy until smooth and simmer 5 minutes.
Add cooked chopped giblets.
This stuffing may be stuffed into poultry or baked in a separate casserole for 1 hour along with the roasting poultry in a skillet.
Remove roast poultry to a serving platter; keep warm.
Leaving crusty bits in the roasting pan, pour pan drippings into a large measuring cup.
Skim off and reserve fat from the pan drippings. (To skim the fat from the drippings, tilt the measuring cup and spoon off the oily liquid that rises to the top.)
eat in the vinegar, salt, poultry seasoning and pepper.
Use
Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
Add the meat or poultry.
Turn to coat all sides.
Cover or seal tightly.
Marinate for at least 6 hours or overnight, turning occasionally.
Cooked in preferred method.
Cook celery, onion and poultry seasoning in butter until vegetables are tender.
Add soup and mix lightly with bread cubes. Makes about 4 cups.
Bring to boil the water, onion, butter, celery, poultry seasoning, pepper, salt, mustard and parsley.
Simmer for 5 minutes.
Pour over bread cubes.
Stuff meat.
Bake until meat is cooked.
Tear up, or cut the bread into small pieces.
Saute the butter, celery, onions, poultry seasoning, salt and pepper about 10-12 minutes.
Pour over bread.
If desired, add the beaten eggs and toss until incorporated.
Stuff turkey and cook as directed, or cook in a greased casserole, at 350 degrees for about 1 hour.