Sunday, November 22, 2015

Bacon and Walnut Stuffing

Sauté vegetables in butter
Soak bread in chicken broth for 2 minutes
Squeeze out the excess broth and add to the sautéed vegetables.
Fry chopped bacon on medium heat for 6 to 8 min. or until crisp
Remove from skillet then fry liver in the grease.
Remove the liver and chop into cubes.
Discard dripping
Add fresh eggs, bacon, (diced) hard boiled eggs, parsley, celery, toasted walnuts, and the liver to the bread and vegetables and mix lightly.
Pour the maple syrup all over the mixture.
Stuff the turkey.
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.
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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.

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