ecans to coat surface. Refrigerate for at least 2 hours, or
en to 350\u00b0F.
For the stuffing, melt the
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.
For the rich turkey stock: Heat the oil in
For the turkey broth.
Melt butter in
For the turkey meatballs: Add the oats to
rine the turkey, remove the turkey from wrapper,
lace 1/4 cup leftover Thanksgiving turkey stuffing in the center of
On the Tuesday morning before Thanksgiving, whisk together salt, orange juice,
Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
lack pepper; then add ground turkey and mix.
Form the
ettle or Dutch oven place turkey bones, water -- down through
EFORE baking turkey, prepare brine
week before Turkey Day, while
prinkle your turkey with Adobo,
ucket.
Place the thawed turkey (with innards removed) breast side
oth; mix together well.
Turkey Broth:
In saucepan over
br>For those of you who have never cooked a turkey before
TURKEY:
Preheat oven to 350
easoning.
Thaw your turkey in the refrigerator (takes