by Grace Olivia Nordberg

Created on: October 01, 2007

During the holiday season, you know EVERYONE is going to want to know the abated question..."Whats the dressing going to taste like this year?" I want to share with you four of my stuffing recipes, that seem to go over great every time I make them. I assure you, I watch to see if the stuffing gets eaten or not. If no one touches it, then you know it's a dud, if it is gone, or they all ask for the recipe, it's a winner. Simply copy these little recipes below and you can paste them to your notebook and print them quickly to pass out later when asked for the recipe. Enjoy.

ROAST TURKEY/FOUR STUFFINGS

Choice of stuffing:
Oyster-Rice, Winter Vegetable, Apple-Walnut, or Wild-Rice-Chestnut.
1. prepare the choice of stuffing.
2. remove giblets and neck from turkey; refrigerate for use in soup another day. Rinse turkey with cold water; drain well; pat dry with paper towels.
3. Spoon some stuffing lightly into neck cavity. (Do not pack stuffing; it expands during cooking.) Fold neck skin over stuffing; fasten neck skin to back with 1 or 2 skewers. With turkey breast-side up, lift wings up toward neck, then fold under the back.
4. Spoon remaining stuffing lightly into body cavity. Close, by folding skin lightly over opening; skewer if necessary. Depending on brand of Turkey, with string, tie legs and tail together; or push the drumsticks under band of skin; or use a clamp.
5. Place turkey, breast side up, on rack in open roasting pan. Cover turkey with a loose tent of foil. (I always put the whole turkey & pan in a brown paper sack and tie roll the brown sack loosely) Insert thermometer through foil into thickest part of thigh next to body, being careful that pointed end of thermometer does not touch bone. roast turkey in 325 degrees oven about 4 hours. Start checking for doneness during last hour of roasting.
6. To brown turkey, remove foil tent 20 to 30 minutes before turkey is done and, with pastry brush, brush turkey generously with pan drippings for attractive sheen. Turkey is done when thigh temperature reaches 180 to 185 degrees and thickest part of drumstick feels soft when pressed with fingers protected by paper towels. (breast temperature should be about 170 to 175 degrees); stuffing 160 to 165 degrees.
7. When turkey is done, place on warm large platter; keep warm. Prepare Savory Gravy.
8. To serve, garnish platter with watercress. If you like, arrange Steamed-Potato Mushrooms on platter with turkey. Pass gravy in gravy boat. Makes 12 servings.

OYSTER-RICE STUFFING

IN

• 1
• 2
• Next Page >>