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COOK TURKEY PER POUND : COOK TURKEY


Cook Turkey Per Pound : Lentil Pressure Cooker : The Handy Cookshop.



Cook Turkey Per Pound





cook turkey per pound






    turkey
  • joker: a person who does something thoughtless or annoying; "some joker is blocking the driveway"

  • a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923

  • A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas

  • Something that is extremely or completely unsuccessful, esp. a play or movie

  • large gallinaceous bird with fan-shaped tail; widely domesticated for food

  • The flesh of the turkey as food





    pound
  • A place where stray animals, esp. dogs, may be officially taken and kept until claimed by their owners or otherwise disposed of

  • A place of confinement; a trap or prison

  • thump: hit hard with the hand, fist, or some heavy instrument; "the salesman pounded the door knocker"; "a bible-thumping Southern Baptist"

  • 16 ounces avoirdupois; "he got a hernia when he tried to lift 100 pounds"

  • A place where illegally parked motor vehicles removed by the police are kept until their owners pay a fine in order to reclaim them

  • British pound: the basic unit of money in Great Britain and Northern Ireland; equal to 100 pence





    cook
  • (of food) Be heated so that the condition required for eating is reached

  • Heat food and cause it to thicken and reduce in volume

  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways

  • prepare a hot meal; "My husband doesn't cook"

  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)

  • someone who cooks food











kld thanksgiving




kld thanksgiving





This is page 2 of 2 for this recipe.

Kori’s Thanksgiving Stuffing

1 stick (1/2 cup) butter
1 med. - large yellow onion, chopped
2-3 celery stalks (leaves opt.) diced (about 1 - 2 cups)
Contents from bag of organs and neck from inside of turkey, rinsed
1-3 garlic cloves, chopped
1/4 cup milk
2 loaves bread, cut into 1/2-inch cubes
3/4 - 1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. celery salt
2 Tbsp. sage
1 tsp. poultry seasoning
1-2 eggs, beaten
2+ cups turkey stock

Instructions:

The night before prepare the Turkey Stock:
Melt butter in large saucepan. Saute onion, garlic cloves and celery in the butter until softened. Add milk and contents of turkey bag. Add water to cover, a little over 2 cups. Simmer for approximately 60 minutes. Remove and discard the neck and organs (opt. chop organ meats and add to stuffing.) Cover pan, refrigerate for the next day. Note: you can make this right before making the stuffing, let cool enough so it doesn’t cook the eggs.

Thanksgiving Day:
Warm up turkey stock, until any butter solids are melted, but not hot enough to cook eggs. In the biggest bowl you own (the extra-large Tupperware bowl works perfect for this), beat egg(s) well; add sage, poultry seasoning, salt and pepper; mix well. Add bread, and about half your turkey stock mixture. At this time add any optional family favorites, such as raisins or chopped apples. Stir together, gradually stir in additional broth until well moistened. (If necessary, add additional store bought broth.) Adjust seasoning as needed. Place stuffing mixture by spoonfuls into your prepared turkey, remembering not to pack it. Bake as you normally would. Recipe will make enough stuffing for at least a 14-pound turkey. Bake any leftover stuffing in lightly greased casserole at 325 degrees for 45 minutes to 1 hour or until heated through. Baste once or twice with the juices from the turkey.

Prepare fully thawed turkey by rinsing several times in cold water. Take a handful of salt and rub around the inside cavity. Place turkey into baking pan (I use an oven bag with mine, so place inside oven bag); tuck wings back and under; secure wings if necessary. Place stuffing mixture into turkey; rub outside of turkey with butter, lightly salt. If desired, sew up turkey openings. Seal turkey bag. Cut holes per instructions from oven bag. Bake according to instructions from oven bag. Remove from oven, let sit at least 15 minutes. Remove stuffing and place in serving bowl before carving.

Credits: Elizabeth Lane's Rockin' Recipe Roundup Week 8; turkey graphic from unknown source; Fonts: Brody, Thanksgiving
Date: Tue November 30, 2005











kld Thanksgiving-stuffing-pg-1




kld Thanksgiving-stuffing-pg-1





Kori’s Thanksgiving Stuffing

1 stick (1/2 cup) butter
1 med. - large yellow onion, chopped
2-3 celery stalks (leaves opt.) diced (about 1 - 2 cups)
Contents from bag of organs and neck from inside of turkey, rinsed
1-3 garlic cloves, chopped
1/4 cup milk
2 loaves bread, cut into 1/2-inch cubes
3/4 - 1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. celery salt
2 Tbsp. sage
1 tsp. poultry seasoning
1-2 eggs, beaten
2+ cups turkey stock

Instructions:

The night before prepare the Turkey Stock:
Melt butter in large saucepan. Saute onion, garlic cloves and celery in the butter until softened. Add milk and contents of turkey bag. Add water to cover, a little over 2 cups. Simmer for approximately 60 minutes. Remove and discard the neck and organs (opt. chop organ meats and add to stuffing.) Cover pan, refrigerate for the next day. Note: you can make this right before making the stuffing, let cool enough so it doesn’t cook the eggs.

Thanksgiving Day:
Warm up turkey stock, until any butter solids are melted, but not hot enough to cook eggs. In the biggest bowl you own (the extra-large Tupperware bowl works perfect for this), beat egg(s) well; add sage, poultry seasoning, salt and pepper; mix well. Add bread, and about half your turkey stock mixture. At this time add any optional family favorites, such as raisins or chopped apples. Stir together, gradually stir in additional broth until well moistened. (If necessary, add additional store bought broth.) Adjust seasoning as needed. Place stuffing mixture by spoonfuls into your prepared turkey, remembering not to pack it. Bake as you normally would. Recipe will make enough stuffing for at least a 14-pound turkey. Bake any leftover stuffing in lightly greased casserole at 325 degrees for 45 minutes to 1 hour or until heated through. Baste once or twice with the juices from the turkey.

Prepare fully thawed turkey by rinsing several times in cold water. Take a handful of salt and rub around the inside cavity. Place turkey into baking pan (I use an oven bag with mine, so place inside oven bag); tuck wings back and under; secure wings if necessary. Place stuffing mixture into turkey; rub outside of turkey with butter, lightly salt. If desired, sew up turkey openings. Seal turkey bag. Cut holes per instructions from oven bag. Bake according to instructions from oven bag. Remove from oven, let sit at least 15 minutes. Remove stuffing and place in serving bowl before carving.

Credits: Elizabeth Lane's Rockin' Recipe Roundup Week 8; turkey graphic from unknown source;
Fonts: Brody, Thanksgiving
Date: Tue November 30, 2005









cook turkey per pound







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