Dried Fruit and Sausage Stuffing
1 teaspoon olive oil
1/4 cup shallots
1 (6-ounce) package seasoned cornbread stuffing mix
1 cup chopped red apple
1/4 pound smoked turkey sausage
3/4 cup raisins
1 teaspoon dried oregano leaves
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon sweet basil
1/4 teaspoon ground bay leaf
1/2 teaspoon black pepper
1/8 teaspoon salt
3/4 cup apple or white grape juice
Preheat oven to 350°F.
Heat oil in heavy skillet over medium-high heat. Add shallots and sauté 2 minutes. Stir in bread cubes, apple, sausage, raisins and seasonings; cook 1 minute, stirring until well blended. Remove from heat. Gradually add juice, stirring until lightly moistened. Turn into buttered 1 1/2 quart baking dish.
Cover and bake for 45 minutes until heated through. Garnish with sprigs of fresh parsley.
Makes 6 cups
Showing posts with label dressing. Show all posts
Showing posts with label dressing. Show all posts
Saturday, November 19, 2011
Friday, November 18, 2011
Roast Turkey With Drambuie Stuffing
Roast Turkey With Drambuie Stuffing
1 (12-pound) whole turkey, cleaned and patted dry
3/4 cup Drambuie, divided use
9 cups prepared stuffing
1/2 cup butter, softened
2 tablespoons all-purpose flour
1 1/2 cups water or chicken broth
1 teaspoon chicken base or bouillon granules (or 1 cube)
Preheat oven to 350°F.
Add 1/2 cup Drambuie to prepared stuffing and place in cavity of turkey. Place turkey on a roasting rack in a shallow roasting pan, breast-side up.
Combine butter and 2 tablespoon Drambuie in a small bowl. Gently lift skin above cavity and rub butter mixture over breast meat, taking care not to tear skin. Tie drumsticks together to hold their shape. Bake for 3 to 4 hours, or until stuffing reaches an internal temperature of 165°F. After about 2 hours of cooking time, check the color of turkey. Cover with a loose foil tent when turkey reaches a light golden brown color.
Allow turkey to rest in order for juices to redistribute through turkey. Meanwhile, carefully pour all but 2 tablespoon fat from pan. Place over medium-low heat and add flour. Whisk constantly until mixture is hot and bubbly. Slowly pour in water while continuing to whisk. Add remaining 2 tablespoons Drambuie and chicken bouillon cube to pan. Stir until gravy reaches desired consistency. Season to taste with salt and pepper. Carve turkey as desired and serve with gravy on the side.
Makes 12 servings.
1 (12-pound) whole turkey, cleaned and patted dry
3/4 cup Drambuie, divided use
9 cups prepared stuffing
1/2 cup butter, softened
2 tablespoons all-purpose flour
1 1/2 cups water or chicken broth
1 teaspoon chicken base or bouillon granules (or 1 cube)
Preheat oven to 350°F.
Add 1/2 cup Drambuie to prepared stuffing and place in cavity of turkey. Place turkey on a roasting rack in a shallow roasting pan, breast-side up.
Combine butter and 2 tablespoon Drambuie in a small bowl. Gently lift skin above cavity and rub butter mixture over breast meat, taking care not to tear skin. Tie drumsticks together to hold their shape. Bake for 3 to 4 hours, or until stuffing reaches an internal temperature of 165°F. After about 2 hours of cooking time, check the color of turkey. Cover with a loose foil tent when turkey reaches a light golden brown color.
Allow turkey to rest in order for juices to redistribute through turkey. Meanwhile, carefully pour all but 2 tablespoon fat from pan. Place over medium-low heat and add flour. Whisk constantly until mixture is hot and bubbly. Slowly pour in water while continuing to whisk. Add remaining 2 tablespoons Drambuie and chicken bouillon cube to pan. Stir until gravy reaches desired consistency. Season to taste with salt and pepper. Carve turkey as desired and serve with gravy on the side.
Makes 12 servings.
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