Sunday, November 22, 2015


Bacon and Walnut Stuffing


1    
Sauté vegetables in butter
2
Soak bread in chicken broth for 2 minutes
3
Squeeze out the excess broth and add to the sautéed vegetables.
4
Fry chopped bacon on medium heat for 6 to 8 min. or until crisp
5
Remove from skillet then fry liver in the grease.
6
Remove the liver and chop into cubes.
7
Discard dripping
8
Add fresh eggs, bacon, (diced) hard boiled eggs, parsley, celery, toasted walnuts, and the liver to the bread and vegetables and mix lightly.
9
Pour the maple syrup all over the mixture.
10
Stuff the turkey.
11
Put leftover stuffing in a buttered bread pan and bake 25 minutes, garnish with thyme Bake turkey 3:30 to 6:30 hours depending on size.
(see more)  (go there).

Saturday, November 21, 2015


Herb and Citrus Butter Roasted Turkey



1, Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced. Reserve and chill 1/4 cup herb butter.
2, Heat oven to 425 degrees F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
3, Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.

(see more)  (go there).