Text 16470, 95 rader
Skriven 2011-10-09 14:58:00 av JIM WELLER (1:123/140)
Ärende: Savory 2
================
Two with cornbread...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey with Oyster-Cornbread Stuffing
 Categories: Turkey, Stuffing, Oysters, Corn, Mushrooms
      Yield: 6 Servings
 
           TURKEY:
      8 lb Young turkey
  1 1/2 c  Water
      1 c  Butter; softened
           STUFFING:
      8 c  Crumbled cornbread/muffins
      5    Scallions; washed & minced
           -(include tops)
     10 md Mushrooms; wiped and chopped
      1 c  Coarsely chopped pecans
     18    Oysters; drained and chopped
           -(reserve liquid)
           Turkey giblets
           -cooked and chopped
      1    Egg
      1    Garlic clove, peeled,crushed
      2 tb Minced parsley
    1/2 ts Powdered savory
    1/4 ts Fresh ground pepper
  2 1/2 ts Salt
      5 tb Oyster liquid
      5 tb Giblet-cooking water
    1/4 c  Melted butter
 
  Wipe turkey well with a damp cloth, inside and out. Remove any
  pinfeathers, and singe off hairs. Simmer the giblets in 1 1/2 c
  water for 20 to 30 minutes. Remove from cooking water, and chop.
  Save the cooking water. Mix the dressing ingredients together
  thoroughly, and stuff both neck and body cavities of the bird.
  Wrap remaining stuffing in aluminum foil. Skewer the openings
  shut, truss, and place the turkey breast down on a poultry rack in
  a large roasting pan. Place the foil-wrapped stuffing in the
  bottom of the pan. Rub the bird generously with about 1/4 cup of
  the softened butter. Roast the turkey, uncovered, in a moderately
  slow oven, 325 degrees, basting every 20 minutes with a mixture of
  the oyster liquid, giblet-cooking water, and remaining butter,
  melted. After 1 1/2 hours or roasting, turn the turkey breast side
  up. Allow about 30 minutes per pound for roasting the turkey. The
  turkey is done when the leg joint moves easily.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbed Corn Bread
 Categories: Quickbreads, Corn, Stuffing
      Yield: 1 Loaf
 
      1 c  Yellow cornmeal
      1 c  Unbleached A-P flour
      2 tb Sugar
      1 tb Plus 1/2 ts baking powder
      1 ts Salt
      4    Green onions, minced
    1/4 ts Leaf sage, crumbled
    1/4 ts Dried savory
    1/8 ts Dried thyme leaves, crumbled
      1 pn Celery seed
      1 c  Milk
    1/4 c  Butter, melted and cooled
      1    Egg
 
  Preheat oven to 425 F.  Grease 8-inch square metal baking pan.
  Sift cornmeal, flour, sugar, baking powder and salt into mixing
  bowl. Add onion and herbs and blend well. In another bowl, beat
  milk, butter and egg until foamy.  Add dry ingredients and stir
  just to combine. Mixture should be lumpy; do not over-blend.

  Turn into prepared pan and bake until corn bread tests done, about
  30 minutes. Remove from oven and let cool 10 minutes in pan.
  Invert onto rack and cool to room temperature. To serve: If not
  using for stuffing, cut into squares and serve hot with any
  poultry or meat dish. Ahead: Can be frozen up to 3 months.
 
MMMMM
 

Cheers

YK Jim


... Paula Deen makes deep fried stuffing on a stick. (no joke)

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