Wednesday, November 25, 2009

Turkey Stuffing/Dressing.....

Do you have a SECRET INGREDIENT you'd like to share? A family tradition that's fun to know about? DO TELL!!

And, do come back at noon, 3:00 Eastern time, for a very nice story from a friend. xxx Z


Anonymous said...

MY that bird looks good! Puts me right in the mood for tomorrow.

Thanks, Z.

~ FreeThinke

PS: I've used apple, sage and Italian sausage with onions and more butter than I'll admit in a cornbread stuffing -- sort of Old South Italian style. This came from my mother. It's lethal, of course, but almost worth dying for. ;-)

Z said...

sounds like what I'll be making and taking to relatives...except I don't use Iralian style sausage and I am putting in cranberries. mmmm!
that bird does look good, doesn't it.
Thanksgiving wasn't a big holiday for my German Mr Z (though I believe he was more American than many I know who're born here), so I'm thinking this won't be QUITE as tough as Christmas, but I am battening down my hatches. This is a real emotional minefield, I can see.


Anonymous said...

I think it's wonderful that you are making an effort on behalf of others in your family, Z.

Nothing takes the hurt away, but I know from experience it's better to stay involved -- as you are doing -- than to sit home alone and concentrate on sorrow. I'm sure Mr. Z would feel that way too from everything I learned about him here.

Cranberries IN the stuffing! That's new to me, but it sounds terrific. Poultry and fruit go so well together, don't they? I'll bet it looks pretty too.

It is wonderful to have family close by. If envy weren't a sin, I'd envy you that.

Your friend,


DD2 aka Debonair Dude said...

This is a Classic Thanksgiving Recipe
Look for a bird that hasn’t been frozen. You might have to order it in advance from your butcher, but it’s worth the money.

Here's the game plan: Prepare the turkey by removing the giblets from the bird and reserving them for the gravy. Rinse and dry the turkey thoroughly, especially around the joints and in the cavity. Rub the entire turkey with the cut side of a halved garlic clove, and then squeeze the juice of half a lemon over the bird and rub the juice all over. Place the garlic (lots of it) and lemon in the cavity. Rub all over with a few pinches of salt. For a crisp, golden bird, it helps to let the turkey skin dry out a bit. I happen to love the skin. To do this, place the bird on a plate, cover loosely with plastic wrap, and leave in the refrigerator overnight. If you’re short on time, you can skip this step, but I found that the advanced seasoning results in a much tastier bird.

While the turkey roasts. You have some time to mix up some Cosmopolitan drinks don’t forget to use a top shelf Vodka, I prefer Kettle One.. Now you can start making the sauce. ( the mushroom sauce) While the turkey rests (before carving).

Measure the turkey’s internal temperature on the inside of the thickest part of the inner thigh, making sure the thermometer does not touch the bone.

* 1 (15- to 20-pound) whole turkey, fresh or thawed (reserve giblets and neck for the sauce)
* 4 tablespoons olive oil
* 2 medium onions
* 10 medium fresh sage leaves
* 6 sprigs fresh thyme
* 2 sprigs fresh marjoram
* 2 sprigs fresh rosemary
* 2 medium dried bay leaves
* 7 cups low-sodium chicken broth
* 2 cups coarsely chopped white mushrooms
* 2 cups oyster mushrooms, torn into thin strips
* 1/4 cup all-purpose flour
* 2 tablespoons finely chopped fresh tarragon.
Now tear into that Cosmopolitan, you earned it.

Name: Soapboxgod said...

Secret Ingredient is Allspice.

Linda said...

pepperidge farm!

Anonymous said...

My secret ingredient is Old Spice.


Z said...

tiob..for turkey or for deodorant! :-)

I'm off to make mine my relatives tomorrow, there will be giblet stuffing and, sorry, I think OFFUL is AWFUL, so I'm doing my 'normal' stuffing!

I think Allspice is a good ingredient for stuffing if it's just a little bit.

FT..I always like it when you share your recipe.

DUDE...thanks! A Cosmopolitan's good ANY time, right?!!

Linda..I usually just doctor up Pepperidge Farms and it's great, you're right (add sauteed sausage, mushrooms, etc..) but this time I'm using large croutons. Wish me luck!

Also, I accidentally bought Progresso Chicken Stock yesterday instead of Swanson's...I may never use Swanson's again, man, Progresso is GOOD.

I'm glad Mr. Z didn't like stuffing...I couldn't have done this post. xxx

Anonymous said...

I grind up the giblets and put them in my stuffing. I only mention this because a certain someone I know prefers not to know giblets are in any stuffing.

So I guess you could say, it should be a secret!


Z said...

ya, ya, ya, Pris :0)

I still think offul is awful! but not as awful as I thought when I was a kid!

FrogBurger said...

Adding chestnusts to the stuffing and some with the turkey so they're soaked with juice. French style, like my grandma's.

Z said...

FrogBurger,I've never loved chestnuts, but I have to say the only place I ate them was off the street corner on the Place Victor Hugo in the and toasty served by the street vendor..Wonderful, indeed!
But, then, EVERY FREAKIN' THING is wonderful in Paris....maybe not, but it's enough that whatever it is IS in Paris.:-)