 Turkey with Southwest Stuffing |
Ingredients :
Turkey; 10 To 12 Lbs Butter Or Margarine; Melted Southwest Stuffing -----------------------------SOUTHWEST STUFFING----------------------------- 1 c Chayote; Chopped, 1 Small
4 Jalapeno Chiles; *
4 Jalapeno Chiles; *
More... |
162 Reads |
| Turkey Stuffing Bread |
Ingredients :
-----------------------------------SMALL----------------------------------- 2/3 c Water
1 Egg
1 Egg
More... |
145 Reads |
| Surefire Stuffing |
Ingredients :
1 1/2 x Loaves Italian Bread*
1 c Pecan pieces (4 oz)
1 c Pecan pieces (4 oz)
More... |
162 Reads |
| Roast Turkey with Stuffings |
Ingredients :
1 Whole turkey
- fresh or thawed Stuffing of choice -(see recipes) Butter or margarine; melted Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry. (Cook neck and giblets for broth or to make giblet gravy.) Prepare stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely. Sew openings shut by lacing piece of string on wood picks. Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey. Place turkey, breast up, on rack in shallow roasting pan. Brush with melted butter. If roast meat thermometer is used, insert into thick part of thigh. Bulb should not touch bone. Roast at 325F. A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil last half hour for final browning. Turkey is done when thermometer registers 180 to 185F, or when thick part of drumstick feels tender when pressed with thumb and forefinger or when drumstick and thigh move easily.
- fresh or thawed Stuffing of choice -(see recipes) Butter or margarine; melted Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry. (Cook neck and giblets for broth or to make giblet gravy.) Prepare stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely. Sew openings shut by lacing piece of string on wood picks. Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey. Place turkey, breast up, on rack in shallow roasting pan. Brush with melted butter. If roast meat thermometer is used, insert into thick part of thigh. Bulb should not touch bone. Roast at 325F. A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil last half hour for final browning. Turkey is done when thermometer registers 180 to 185F, or when thick part of drumstick feels tender when pressed with thumb and forefinger or when drumstick and thigh move easily.
More... |
164 Reads |
| Roast Turkey with Stuffing |
Ingredients :
----------------------------------STUFFING---------------------------------- 2 pk Kellogg's Stuffing Croutons
1/2 c Melted butter
1/2 c Melted butter
More... |
182 Reads |
|
|
|
Jobs |
Blog |
Yellow Pages |
Games |
Jokes |
Chat |
e-Cards |
Astrology |
Articles |
Recipes |
Send Gifts
