I make my bread dressing about the same, ONLY add chopped raisins that have been soaking in water in the fridge for a couple of days. This plumps them up. It's a 'sweet touch'.
For the gravy, instead of flour, I blend some cornstarch with water and add. It comes out nice and clear, no lumps.
Great thread, my friend.
sw
What wonderful tips my dear friend, thank you so much for sharing them with us... Yummmm
Rosemary is always delicious paired with Turkey and Chicken, but use it sparingly because it has a very strong flavor and aroma. 1. Heat oven to 400º F. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add Turkey and vegetables. Toss until well coated.
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried crumble rosemary
- 1/2 packet sugar substitute
- 3 1/2 pounds assorted Turkey parts, about 6 pieces
- 1 cup small cauliflower florets
- 1 cup small broccoli florets
- 1 small red or green pepper, cut in 2 pieces
2. Arrange Turkey, skin side up in a jelly roll pan. Place vegetables, in a single layer, around Turkey. Roast 40 minutes, until Turkey is cooked through and browned. Halfway through cooking time, flip vegetables over and finish.