|
|
 |
|
|
|
#1
11-22-2006, 02:02 PM
|
|||
|
|||
Derby Trail Cook Book
With Thanksgiving here, and a bird that needs to find a way to become something worth chewing on, I'm starting this thread with "Turkey and oyster stuffing".
Feel free to add you favorite recipes. Enjoy! And please share your favorites. 1 turkey, 12 to 14 pounds, prebasted, thawed according to package directions vegetable oil salt and pepper . Oyster Dressing 1 1/2 pints shucked oysters 1 cup butter 3/4 cup chopped onions 12 cups fresh bread crumbs (16 to 18 slices) 1 1/2 cups chopped celery, with some leaves 2 1/2 teaspoons salt 1 scant teaspoon ground black pepper 1/2 teaspoon dried leaf thyme 1/2 to 1 teaspoon poultry seasoning PREPARATION: Remove giblets and neck from inside turkey; discard giblets or use to make gravy or soup. Preheat oven to 325°. Rinse turkey and drain well; pat dry with paper towels. Skewer neck skin to back of turkey. With turkey breast-side up, lift wings toward neck, then fold under back of turkey so they stay in place. Tie legs and tail together with string or press drumsticks under band of loose skin. Brush turkey all over with the vegetable oil. Insert meat thermometer into the center of thigh, close to body, not touching bone. Place turkey, breast side up, on a rack in large open roasting pan. Roast for 3 1/2 to 4 1/4 hours. Start checking for temperature the last hour of cooking. Meanwhile, prepare oyster dressing (see instructions below). When bird is nicely browned, cover loosely with a "tent" of foil. Remove foil near the end of roasting time and brush with pan drippings. The turkey is done when meat thermometer or instant-read thermometer reaches about 180 to 185°. The thickest part of the leg should feel soft and loose from the bone when lightly pinched with paper towel covered fingers. Remove turkey to a warm platter and let stand for about 15 minutes before carving. Serves 10 to 14. Oyster Dressing: About 1 1/2 hours before serving time, prepare oyster dressing. Drain oysters, reserving 1/2 cup of oyster liquor; set aside. Coarsely chop the oysters; set aside. In a large saucepan or Dutch oven over medium high heat, melt butter. When butter is hot, cook the chopped onions until tender, about 5 minutes. Remove from heat. Stir in reserved oysters and liquor. Stir in the 12 cups of bread crumbs, chopped celery, 2 1/2 teaspoons salt and 1 teaspoon pepper, and the herbs. Spoon mixture into a well greased 13x9-inch baking pan. Cover tightly with foil and bake in the oven with the turkey for 1 hour. Remove foil and bake 20 minutes longer, until nicely browned. 
|
|
#2
11-25-2006, 12:51 PM
|
|||
|
|||
|
I'm still eating turkey...two days after.
Soups are easy..chunk up the meat and toss it into sauted onions, celery and some rice. Add spices (paprika works). A chopped carrot and the left over gravy works too. Modify with whatever you have lurking in the fridge. Now, here's how I like my turkey sandwich... Toast some white bread. A nice keiser roll will be ok too. Slather the warm bread with plenty of mayo, cranberry sauce on the other side. Place a few nice white meat pieces on the bottom one, a few crisp pieces of lettuce on top, salt and pepper. Dill pickle on the side. YUM! Lucky those Pilgrims didn't know about ostriches, I'd be eating "left overs" til April.
|
|
#3
11-26-2006, 11:08 AM
|
|||
|
|||
|
Well, now that the turkey is gone (I'm giving thanks), there's a very big deer that needs proper preparation. This recipe works for beef too.
I never had elk or moose, but my guess is that it would work for those critters as well. Roast Venison 4 lb To 5 venison roast 6 sl To 8 bacon 1 Sprig rosemary 1 c Water; stock or wine 1/4 ts Ginger 1/2 ts Cinnamon 2 Or 3 cloves 1 1/2 ts Sugar 2 tb Bread crumbs 1 ts Vinegar 2 tb Butter Wrap the bacon all around the roast. Put the rosemary in a heavy roasting pan and place the roast on top of it. Mix together the liquid, ginger, cinnamon, cloves and sugar, pour around roast. Season with salt and pepper. Roast in a moderate 350-375° oven for 2-3 hours. When done, remove from pan to serving platter; strain off gravy into a saucepan. Over low heat, cook juices with bread crumbs until boiling. Then add vinegar and butter; pour over roast. Serve with cranberry jelly.
|
|
#4
11-26-2006, 11:13 AM
|
||||
|
||||
|
Quote:
__________________
 Seek respect, not attention.
|
|
#5
11-26-2006, 11:34 AM
|
|||
|
|||
|
Quote:
That's too funny! Also, it's good to see that someone is reading my babble. Do you have a recipe to add? Anything will do, a favorite bar-b-que sauce, dessert, heck...a soup would work. Please add yours. DTS
|
|
#6
11-26-2006, 11:36 AM
|
||||
|
||||
|
Quote:
__________________
Seek respect, not attention.
|
Hybrid Mode
