Posted on 11/20/2002 7:24:23 PM PST by Hillary's Lovely Legs
Roasted Free-Range Turkey with Pear Chestnut Stuffing
Serves 8 to 10 The stuffing may also be baked separately in a buttered casserole at 375° until heated throughout, thirty to forty-five minutes.
12 tablespoons (1 1/2 sticks) unsalted butter
6 stalks celery, strings removed, cut into 1/4-inch dice
2 large onions, cut into 1/4-inch dice
1/4 cup fresh thyme leaves, finely chopped
1 teaspoon finely chopped fresh sage leaves
1 tablespoon coarsely chopped fresh flat-leaf parsley
1/2 pound roasted chestnuts, shelled and chopped
27 slices stale white bread (1 1/2 pounds), crusts removed and cut into 1/4-inch dice (about 8 cups), lightly toasted
1 1/4 cups Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat
4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice
1 tablespoon salt
1 twelve- to fourteen-pound free-range turkey
1. Heat oven to 375°. Make stuffing: In a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.
2. Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.
3. Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
4. Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180°. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before removing the stuffing and carving.
Here's how we do the yolks:
Use Kraft mayo, not Miracle Whip. Salt, pepper and paprika to taste, then sprinkle a little paprika on the finished eggs. Nice and simple.
Hey me too! But for some reason over the years I switched. I'm too old to remember why.
Agreed. I may be picky, but I prefer that those nominated for the Supreme Court have a certain amount of actual judicial experience, in addition to having practiced law and not just talked about it in a law school classroom. (Hatch practiced law from 1962-1976, so I wasn't including him in that category).
The Miss World contest is moving to London (Dec. 7) from Nigeria after riots by Muslim youths opposed to the show left more than 100 people dead in the city of Kaduna.
[...peaceful religion, blah, blah, blah]
My dad's the same way - I keep Miracle Whip in the fridge just for him. Which reminds me, how long can that stuff keep? He's coming next week and the stuff in the fridge is left over from when he was here in early June.
Happy Birthday Fintan!!
Look what greeted me in my email inbox this morning... LINK
Made me so mad I had to start a thread! Be sure to read the Georgia House Bill(HB1) included. These scum are liars and we need to expose them.
It's Iron Bowl day here--Alabama vs Auburn. I saw a recipe on the Martha Stewart show this week for these little round cheese crackers, much like cheese straws. Looked delicious and easy. I think I'll make it for the game party.
They're pretty, too....check it out here: CHEESE COINS WITH JALAPENO JELLY
I can even freeze half the dough for Thanksgiving. I don't have the reusable Silpat baking sheets, but after researching, it sounds like I should. Have any of you used them?
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