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.
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.
oth ends of your turkey for that bag of giblets!
Wash turkey, discard innards and pat
d are not considered safe for food preparation.
Do use
otal cooking time for this 18-pound stuffed bird should
move giblets and neck from turkey; rinse turkey well with cold water
eded to cover a 12-14 pound whole turkey.
Tips: Start brining
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.
ven cooking bag. For an 8 to 9-pound turkey, place bag in
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.
Rinse turkey (with giblets and neck removed)
ettings for baking or roasting, select roasting.
Remove the turkey from
>turkey from refrigerator and allow it to stand at room temperature for
nd neck from the turkey cavity. Rinse the turkey with cold water
emove neck and giblets. Rinse turkey inside and out then pat
n generously.
Rinse the turkey inside and out with
Mix all
together
and rub over turkey.
Tie back wings and legs.
Cook
at 400\u00b0 for first 1/2 hour.
Cook at 325\u00b0 for remainder
of time, (20 minutes per pound, including first 1/2 hour).
(For 10 pound turkey, cook 3 hours and 20 minutes.)
>For the rich turkey
In large skillet, cook and stir onion and celery in butter until onion is tender.
Stir in about 1/3 of the bread cubes. Turn into deep bowl.
Add remaining ingredients and toss.
Stuff turkey just before roasting.
Makes 9 cups (enough for 12-pound turkey).