Family Recipes Cookbook

The cookbook I never got around to finishing…

MaryAnne Golon’s Perfect Turkey & Stuffing 11/25/2010

Filed under: Adrienne DeArmas,Main Course,Oven,Stove Top — dearmasa @ 8:29 PM

Stuffing Recipe

21 ounces of herb seasoned stuffing mix
1 1/2 cup of all natural chicken bouillon or homemade seasoned chicken stock
melt 1/2 lb of butter and set aside in a small bowl
2 ounces of mild sausage (optional) cooked and broken into small pieces
Two large stalks of celery minced
1 turkey liver cut into small pieces
A tsp. each of salt, black, and red pepper

Saute in a frying pan until soft the following:
3/4 to 1 cup of finely minced onion
2 heaping teaspoons of finely minced garlic
3 tablespoons of butter

Remove that mixture from the pan and place in a large mixing bowl that you already have the loose stuffing, spices, and celery in.

Saute (in more butter) at least the equivalent of 4-6 ounces of thinly sliced mushrooms until very soft.

Add mushrooms to the large mixing bowl. Add 1 very well beaten egg.

In a food processor or blender, mix the 1 1/2 cups of chicken bouillon with the turkey liver.
Add that mixture to the large bowl, then the melted butter, and mix thoroughly with your (clean) hands!

The turkey:

Wash thoroughly and pat dry with paper towel inside and out.  Cover all exposed skin with a light coat of salt, pepper (and red pepper if you like the tangy taste)
Stuff the cavity with the finished stuffing mix described above. It will be overflowing, but stuff it packed.  If you have extra, put it in a small casserole dish and cook it alone for at least an hour at 350 degrees towards the end of the turkey cooking time.

Preheat the oven to 350 degrees.

Place the stuffed turkey in the oven with a thermometer placed as deep as you can inside the stuffing and be sure not to touch a bone on the inside of the turkey as that will throw off the thermometer…
Bake for two and a half hours covered either with a lid or with tin foil.
Then uncover the turkey and baste the breast and skin every 20 to 30 minutes with the juice from the bottom of the pan for the duration of the cooking time.

The cooking time is 20 minutes per pound of turkey or when the thermometer reaches 165 degrees.

If the skin starts to get too brown before you are near the end of the cooking time, you can recover the bird.  It seals the juice inside.

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