Homemade Herbed Stuffing Mix
I use about 25-30 slices of bread(i save my ends and old bread and freeze till i make this)
2 t. onion pd.
2 1/2 t. Garlic (from garden)
4 T. Dried parsley flakes (dried from garden)
1 t. Ground sage (dried from the garden)
4 T. Instant minced onion (dehydrated from garden)
2/3 c. Vegetable oil
pepper
Heat the oven to 300. Cut the bread up into cubes.
Place the bread cubes in a single layer on two cookie sheets.
Toast this in the oven for about 45 minutes, stirring occasionally.
While the bread is toasting mix up the oil and the minced onion, onion pd., parsley, garlic, sage and pepper.
Take out the toasted bread cubes from oven. I put the cubes in a bowl, and pour the liquid mixture on cubes, toss lightly. Now put the seasoned bread cubes into a large airtight container. Be sure to label. Store in a cool, dry place. Use within 4 months. Makes about 10-12 c of Stuffing Mix.
heres the recipe:
1 1/2 t. instant chicken bouillon(you can use canned also, leave out the 3/4 c. water then.)
3/4 c. boiling water
1 cube butter or marg
4 lg. stalks celery, finely chopped(from the garden)
7 c. stuffing mix
Dissolve bouillon in boiling water. Melt butter in a frying pan. Saute celery until tender. In a large bowl, combine stuffing mix, bouillon water and celery. Toss lightly . I use for stuffing trukey or chicken! also can preheat oven to 350 degrees and put mix in lightly buttered casserole. Bake 30 min. I sometimes add broccoli, cranberries, mushrooms, etc use your imagination!!! experiment!
this is an inexpensive recipe! you can grow the herbs, vegetables and make the bread!
debbie
Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts
11/16/10
Family Style Green Beans!
Family Style Green Beans
8 oz. fresh green beans or the pkg kind
2 slices bacon, cut up
1 med. Onion cut into thin wedges about 1 cup
1/2 c. sliced fresh mushrooms
1 1/2 c. chopped tomatoes or one can of 14.5 oz. diced tomatoes
1/4 t. salt if you do not use canned tomatoes only
Get bean ready and cook till tender'
Fry bacon till crisp, set aside
Cook onion in the fat and add mushrooms, and tomatoes
Cook till done, I add the green beans last
Heat all together till nice and hot
To serve put on plate and sprinkle bacon on top
8 oz. fresh green beans or the pkg kind
2 slices bacon, cut up
1 med. Onion cut into thin wedges about 1 cup
1/2 c. sliced fresh mushrooms
1 1/2 c. chopped tomatoes or one can of 14.5 oz. diced tomatoes
1/4 t. salt if you do not use canned tomatoes only
Get bean ready and cook till tender'
Fry bacon till crisp, set aside
Cook onion in the fat and add mushrooms, and tomatoes
Cook till done, I add the green beans last
Heat all together till nice and hot
To serve put on plate and sprinkle bacon on top
Turkey Grilling!!!
Grilling Technique for a turkey
http://www.reluctantgourmet.com/grilled_turkey.htm
16 lb.or less turkey
seasonings of your choice
Start out by preheating your grill to 350 degrees F.
now season your bird, using your favorite rub or some montreal seasoning, get it under the skin and all over the bird.
Timing the rotations -
there is a lot of flipping and flopping and turning that goes on with this technique so be prepared with some oven mitts or gloves or something so you don't burn your hands. The formula for determining when to rotate your turkey is thus:
Take the weight of the turkey and multiply it times 12 minutes per pound and divide by 3. Therefore a 12-pound turkey would calculate as follows: 12 lbs x 12 min./lb = 144 minutes divided by 3 = 48 minutes per rotation. well not really, but read on.
Now to start!
Stage One -
On the side of the grill that is not on, place the turkey on its side so the wings and thighs are facing down and the legs are pointing to the back of the grill. Allow cooking for 48 minutes but being sure to monitor the grill temperature so it doesn't get too hot or too cool.
Stage Two -
When this is done, flip the bird over so the other wings and thighs are facing down with the legs now pointing to the front of the grill. Allow this to cook for anther 48 minutes while you are either watching the game or preparing one of your many many side dishes.
Stage Three -
Flip the bird so it's on its back with the breast facing up and the legs facing the back of the grill. In this position you will cook the bird for half the amount of time or 24 minutes. I was so worried about keeping the grill at a constant 350 degrees F and it turned out it just worked itself out perfectly.
Stage Four -
Rotate the bird so its legs are facing the front of the oven and grill for approximately 24 more minutes. I say approximately because we want to start checking the bird with our instant thermometers and continue grilling until the breast meat reaches 165 degrees F.
To give the bird an incredible color, the recipe in Cuisine suggests you coat the bird with sugary glaze during Stage 4. But watch it carefully it will darken quickly.
Hints:
• When purchasing a whole turkey or turkey breast to be cooked on a grill, the structure is as important as the weight. Generally, a turkey that is broad and flat will fit better under the covered grill top than one that protrudes too high in the breast area. Remember there should be at least one-inch of space between the turkey and the lid.
• Turkeys weighing 16 pounds or less are the recommended size for safe grilling.
• Do not stuff the turkey.
• To reduce sticking, apply a thin coating of non-stick vegetable cooking oil to the unheated grill rack. Brush the outer surface of the turkey with a light-flavored cooking oil such as canola or lightly spray with a non-stick vegetable cooking oil.
• If uncertain about which temperature to use for searing, remember the leaner the poultry (cutlets), the higher the heat can be, or the fattier the poultry (thighs), the lower the heat should be.
• When using a sauce or glaze containing sugar, wait until the last 10-15 minutes to apply the sauce. The sugar will caramelize and burn the surface if applied too early.
All preheating and cooking should be done with the lid in the closed position. When preheating, turn the burners to high and close the lid. Preheating usually takes 10-15 minutes and the grill temperature should be about 500ºF. The temperature is then lowered for most grilling.
http://www.reluctantgourmet.com/grilled_turkey.htm
16 lb.or less turkey
seasonings of your choice
Start out by preheating your grill to 350 degrees F.
now season your bird, using your favorite rub or some montreal seasoning, get it under the skin and all over the bird.
Timing the rotations -
there is a lot of flipping and flopping and turning that goes on with this technique so be prepared with some oven mitts or gloves or something so you don't burn your hands. The formula for determining when to rotate your turkey is thus:
Take the weight of the turkey and multiply it times 12 minutes per pound and divide by 3. Therefore a 12-pound turkey would calculate as follows: 12 lbs x 12 min./lb = 144 minutes divided by 3 = 48 minutes per rotation. well not really, but read on.
Now to start!
Stage One -
On the side of the grill that is not on, place the turkey on its side so the wings and thighs are facing down and the legs are pointing to the back of the grill. Allow cooking for 48 minutes but being sure to monitor the grill temperature so it doesn't get too hot or too cool.
Stage Two -
When this is done, flip the bird over so the other wings and thighs are facing down with the legs now pointing to the front of the grill. Allow this to cook for anther 48 minutes while you are either watching the game or preparing one of your many many side dishes.
Stage Three -
Flip the bird so it's on its back with the breast facing up and the legs facing the back of the grill. In this position you will cook the bird for half the amount of time or 24 minutes. I was so worried about keeping the grill at a constant 350 degrees F and it turned out it just worked itself out perfectly.
Stage Four -
Rotate the bird so its legs are facing the front of the oven and grill for approximately 24 more minutes. I say approximately because we want to start checking the bird with our instant thermometers and continue grilling until the breast meat reaches 165 degrees F.
To give the bird an incredible color, the recipe in Cuisine suggests you coat the bird with sugary glaze during Stage 4. But watch it carefully it will darken quickly.
Hints:
• When purchasing a whole turkey or turkey breast to be cooked on a grill, the structure is as important as the weight. Generally, a turkey that is broad and flat will fit better under the covered grill top than one that protrudes too high in the breast area. Remember there should be at least one-inch of space between the turkey and the lid.
• Turkeys weighing 16 pounds or less are the recommended size for safe grilling.
• Do not stuff the turkey.
• To reduce sticking, apply a thin coating of non-stick vegetable cooking oil to the unheated grill rack. Brush the outer surface of the turkey with a light-flavored cooking oil such as canola or lightly spray with a non-stick vegetable cooking oil.
• If uncertain about which temperature to use for searing, remember the leaner the poultry (cutlets), the higher the heat can be, or the fattier the poultry (thighs), the lower the heat should be.
• When using a sauce or glaze containing sugar, wait until the last 10-15 minutes to apply the sauce. The sugar will caramelize and burn the surface if applied too early.
All preheating and cooking should be done with the lid in the closed position. When preheating, turn the burners to high and close the lid. Preheating usually takes 10-15 minutes and the grill temperature should be about 500ºF. The temperature is then lowered for most grilling.
11/25/08
My Herbed Turkey!
heres my recipe i make
first i wash the bird! all over and pat dry
i make my stuffing to go into the turkey, set aside
next i chop up some herbs from my yard, oregano, parsley, rosemary, savory, pineapple sage, garlic pd, very fine, add them to some olive oil, or whatever oil i have!
next carefully lift the skin from the turkey (i do it all over the turkey any place the skin will lift) and spread the oil herb mix all over under the skin, also inside the bird. and all over the outside of the bird.
then i put my stuffing in the bird
put in a roaster at 325 degrees breast side up
for about http://www.bellaonline.com/articles/art6287.asp
cover turkey loosely with foil and about 1/2 hour before turkey is done take off foil to turn that skin a nice carmel brown color!
take out of roaster carefully, set on platter and cover with foil for about 15 min. to rest and get those juices flowing all through the bird.
carve! and enjoy!
dont forget to make the gravy with the drippings!
not sure if you are using thermonitor or not,
heres a site that will help!
http://www.urbanext.uiuc.edu/Turkey/Techniques.html#good1
first i wash the bird! all over and pat dry
i make my stuffing to go into the turkey, set aside
next i chop up some herbs from my yard, oregano, parsley, rosemary, savory, pineapple sage, garlic pd, very fine, add them to some olive oil, or whatever oil i have!
next carefully lift the skin from the turkey (i do it all over the turkey any place the skin will lift) and spread the oil herb mix all over under the skin, also inside the bird. and all over the outside of the bird.
then i put my stuffing in the bird
put in a roaster at 325 degrees breast side up
for about http://www.bellaonline.com/articles/art6287.asp
cover turkey loosely with foil and about 1/2 hour before turkey is done take off foil to turn that skin a nice carmel brown color!
take out of roaster carefully, set on platter and cover with foil for about 15 min. to rest and get those juices flowing all through the bird.
carve! and enjoy!
dont forget to make the gravy with the drippings!
not sure if you are using thermonitor or not,
heres a site that will help!
http://www.urbanext.uiuc.edu/Turkey/Techniques.html#good1
Subscribe to:
Posts (Atom)