By Febrina Malloy
Ingredients:
1 turkey carcass, wing tips, other bones and giblets (except liver)
1 medium onion, with two whole cloves stuck in
2 or 3 stalks celery with no green leaves and only a bit of yellow leaves
salt
pepper
poultry seasoning
sage
Directions:
1. Cover turkey remains with cold water in large pot.
2. Add onion and celery, cut in large chunks.
3. Bring to a boil, covered, and then simmer about 2 hours.
4. Add seasonings, to taste, after simmering about 1 hour.
5. Strain through a fine sieve.
6. Cut meat off the bones and set aside. Do not add neck meat or skin or gristle. Also, save the giblets for other use.
7. Remove fat from top of soup.
8. Add 2 chopped carrots and 1/2 cup rice to the strained soup in the cooking pot. Bring to a boil and then simmer for 25 minutes.
9. Add the turkey meat and continue simmering only long enough to heat well.
Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts
Stuffing for Turkey
By Febrina Malloy
Makes 4 qts stuffing, to stuff a 16 lb. turkey.
Ingredients:
16 cups bread cubes (day old) from about 2 1/2 lbs bread
3/4 cup chopped onion
1 4 oz can mushrooms, drained (reserve about 2 TB liquid)
1 1/2 cup chopped celery, including leaves
1 finely chopped apple
1 TB salt
3/4 tsp pepper
2 1/2 tsp rubbed sage
1/2 tsp thyme
1/2 tsp poultry seasoning
1 tsp dry parsley, optional
Directions:
1. Melt a small amount of fat in a heavy pan. Add onion, stir and cook until yellow. Saute part of bread cubes and mushrooms, then add to remainder in large bowl.
2. Mix in celery and apple thoroughly. Add seasonings gradually and mix as you go. Add reserved mushroom liquid or about 2 TB hot water, just to moisten.
3. Stuff turkey and roast.
4. Put extra stuffing in a casserole dish and mix in 2 TB additional mushroom liquid, chicken broth, or bouillon. Bake, covered, in 325 degree oven for 30 minutes.
Makes 4 qts stuffing, to stuff a 16 lb. turkey.
Ingredients:
16 cups bread cubes (day old) from about 2 1/2 lbs bread
3/4 cup chopped onion
1 4 oz can mushrooms, drained (reserve about 2 TB liquid)
1 1/2 cup chopped celery, including leaves
1 finely chopped apple
1 TB salt
3/4 tsp pepper
2 1/2 tsp rubbed sage
1/2 tsp thyme
1/2 tsp poultry seasoning
1 tsp dry parsley, optional
Directions:
1. Melt a small amount of fat in a heavy pan. Add onion, stir and cook until yellow. Saute part of bread cubes and mushrooms, then add to remainder in large bowl.
2. Mix in celery and apple thoroughly. Add seasonings gradually and mix as you go. Add reserved mushroom liquid or about 2 TB hot water, just to moisten.
3. Stuff turkey and roast.
4. Put extra stuffing in a casserole dish and mix in 2 TB additional mushroom liquid, chicken broth, or bouillon. Bake, covered, in 325 degree oven for 30 minutes.
Thanksgiving Turkey
By Dorothea Brandt Malloy
Ingredients
1 turkey (allow 1 pound per person)
stuffing or 4 stalks celery and 3 onions, peeled and quartered
oil or softened butter
Directions
1. Allow several days to defrost the turkey in the refrigerator. When ready to roast, remove from its wrapping and take the giblets out of the cavity and discard them. (Save the included gravy mix, if desired.)
2. Preheat the oven to 325 degrees. Rinse the turkey inside and out, and pat dry with paper towels. Place the turkey on a v-shaped rack in a shallow roasting pan. Place stuffing or celery and onions in the body cavity. Tie legs together and tuck wing tips under turkey. Rub skin of turkey with oil or softened butter.
3. Roast until meat thermometer registers 170 degrees in the breast meat and 185 degrees in the thigh. Make sure turkey is fully cooked. Remove to a platter and let stand 15 minutes before carving. De-fat the meat drippings and use to make gravy.
Ingredients
1 turkey (allow 1 pound per person)
stuffing or 4 stalks celery and 3 onions, peeled and quartered
oil or softened butter
Directions
1. Allow several days to defrost the turkey in the refrigerator. When ready to roast, remove from its wrapping and take the giblets out of the cavity and discard them. (Save the included gravy mix, if desired.)
2. Preheat the oven to 325 degrees. Rinse the turkey inside and out, and pat dry with paper towels. Place the turkey on a v-shaped rack in a shallow roasting pan. Place stuffing or celery and onions in the body cavity. Tie legs together and tuck wing tips under turkey. Rub skin of turkey with oil or softened butter.
3. Roast until meat thermometer registers 170 degrees in the breast meat and 185 degrees in the thigh. Make sure turkey is fully cooked. Remove to a platter and let stand 15 minutes before carving. De-fat the meat drippings and use to make gravy.
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