rbed bread stuffing.
Roast turkey:
Preheat oven to
Cook turkey parts like wings, giblets, neck parts, etc.
Take meat off the parts.
Save the juice for dressing and giblet gravy. Use the neck for giblet gravy, wings and other for dressing.
Cut up celery and onions.
Put in cornbread and biscuits.
Add poultry seasoning, salt, pepper and juice from turkey parts.
Mix all ingredients into a greased glass dish.
Make soupy.
Bake at 400\u00b0 for 1 hour, until done.
Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.
Mix together bread and corn bread that have been crumbled with the stock from turkey.
Be sure to use enough stock so it will not be stiff.
Add eggs and remaining ingredients.
Bake slowly for 1 hour.
Serves 8.
Boil turkey giblets until done.
Boil eggs to hard-boiled stage.
Cut up onions.
In a large bowl, combine stuffing mix, onions, eggs, meat from turkey giblets and salt and pepper to taste.
Add enough juice from turkey giblets to mix ingredients to a thick soupy mix.
Place in baking dish and bake at approximately 400\u00b0 until set and lightly brown.
arlic clove, (see various recipes on Recipezaar), set aside.
nd neck from turkey, reserve for gravy.
Rinse turkey with cold
Using fingers, carefully loosen the skin from both sides of turkey breast. In a
>Remove giblets and neck from turkey; reserve for Savory Herb
se later.
Remove the neck & giblets from the cavities, use as you
o 350\u00b0F. For the orange macadamia stuffing, melt butter
Preheat the oven to 350. Meanwhile, for
Mix the ingredients from turkey to cinnamon and 1/2 teaspoon of the salt.
b>the oven unless you are using a fresh turkey.
Remove turkey parts from
b>the cold water method two days before cooking.
Remove turkey parts from
Flatten turkey breast steaks between two sheets
ablespoons Accent seasoning; SLOWLY lower turkey into the bucket with brine; COVER
ven to 350\u00b0F. Tenderize turkey between layers of plastic wrap
In a large mixing bowl, combine the first 10 ingredients; taste salad.
Carefully season to taste (if needed) with salt and pepper--country ham is plenty salty so you may not need any salt.
Cover and refrigerate for several hours.
Spread about 1 cup salad on bottom half of toasted rolls; top with a few crisp lettuce leaves, cover with roll tops and serve.
>REMOVE turkey from brine after marinating; SET turkey again in the large colander