Text 4922, 88 rader
Skriven 2010-12-13 23:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: the festive turnip
==========================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> With Christmas coming up, young Jim could have fun with this, his
 GJ> favourite vegetable:

 GJ> Title: Maple Rutabaga with Cranberries

Thankfully I can afford a turkey to pour my cranberries over this year.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New England Roast Turkey with Cranberry-Pecan Stuffing
 Categories: Stuffing, Turkey, Holiday, American, Nuts
      Yield: 8 Servings
 
      1 c  Chopped celery
    1/2 c  Chopped onion
    1/4 c  Margarine or butter
      1 ts Dried rubbed sage
    1/2 ts Dried thyme; crushed
    1/4 ts Pepper
      6 c  Dry bread cubes
    1/2 c  Chopped pecans
    1/2 c  Dried cranberries
    1/2 c  Chicken broth
      8 lb Turkey
      2 tb Chicken broth; optional
      1 ts Cooking oil
 
  For stuffing, cook celery and onion in margarine or butter in a
  small saucepan till tender. Remove from heat. Stir in sage, thyme,
  and pepper. Place dry bread cubes in a mixing bowl. Add celery
  mixture, pecans, and cranberries. Add 1/2 cup chicken broth,
  tossing to moisten.
  
  Release turkey legs from leg clamp or band of skin crossing the
  tail. If desired, remove leg clamp from body cavity.  Remove neck
  and giblets from cavity.  Rinse turkey inside and out; drain and
  pat dry with paper towels. Just before roasting, spoon some
  stuffing into neck cavity.  Pull neck skin over stuffing, fasten
  to back with a short skewer.
  
  Loosely spoon stuffing into body cavity (no more than 3/4 cup
  stuffing per pound of turkey.)  Do not pack stuffing tightly, or
  it will not get hot enough by the time the turkey is cooked.
  (Transfer any remaining stuffing to a casserole adding the 1 to 2
  tablespoons chicken broth, if desired, for additional moistness;
  cover and chill casserole.)  Tuck legs under band of skin or rest
  into leg clamp.  If leg clamp has been removed, tie legs together
  with string. Twist wing tips under back.
  
  Place stuffed turkey, breast side up, on rack in a shallow
  roasting pan. Brush with cooking oil.  Insert a meat thermometer
  into the center of an inside thigh muscle so the bulb does not
  touch bone. Cover turkey loosely with foil, leaving some space
  between the bird and the foil.  Press foil over legs and neck.
  
  Roast in a 325 oven for 3 to 3 1/2 hours or till thermometer
  registers 180 and juices run clear. The center of the stuffing
  should be at least 165. Add covered casserole of stuffing during
  the last 30 to 45 minutes of roasting. If desired, during
  roasting, baste the turkey occasionally with drippings. Remove the
  foil the last 30 to 45 minutes to let the bird brown.
  
  Remove turkey from oven and cover loosely with foil.  Let stand
  for 20 minutes before carving. Release legs from leg clamp, or
  snip string or band of skin. To avoid possible burns, do not
  remove leg clamp from the hot bird after roasting. Remove stuffing
  from turkey. Store leftover turkey and stuffing in separate
  containers as soon as possible after serving.

  Recipe by: Holiday Cooking 1996
  From: L979
 
MMMMM



Cheers

YK Jim


... I don't trust your taste buds. You like Vegemite.

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