120 lines
4.9 KiB
Standard ML
120 lines
4.9 KiB
Standard ML
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ROAST TURKEY WITH CORNBREAD STUFFING
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Eleanor Sewall, Little Rock, Arkansas
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How to make the Cornbread
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2 Cups cornmeal 2 eggs
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1 tsp. salt 1/4 Cup melted fat
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1 tsp. soda buttermilk
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Heat 8 inch pan smoking hot with 2 Tablespoons fat in 450 oven. Mix
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ingredients adding enough buttermilk to make a batter just thin enough
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to pour - 1 to 2 Cups. Pour batter in pan and bake at 450 about 30
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minutes.
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Can use the same ingredients except buttermilk and soda. Instead of
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buttermilk, use milk and 4 teaspoons of baking powder in place of the
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soda.
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Dressing
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1 Pan of cornbread (8 Cups) 10 slices of white bread (4 Cups)
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2 Cups finely chopped celery 1 stick oleo
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1 Cup finely chopped onion 3 beaten eggs
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1 tsp salt 2-3 Cups chicken broth
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1/2 tsp pepper 1/2 tsp sage
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Toast white bread until dry. Break up corn bread and toasted white
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bread into pieces no bigger than your thumb. Melt oleo in a frying pan
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and SLOWLY fry the celery and onions until the onions are a pale, straw
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color. Beat eggs with a fork and mix into the broken bread along with
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salt, pepper, and sage. Combine with celery and onion and moisten all
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with just enough chicken broth to hold the dressing together.
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Stuff turkey VERY LOOSELY as dressing will swell during roasting. Bake
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left over dressing in uncovered pan or casserole at 375 for 45 minutes
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after adding enough additional chicken broth to make "soupy" (thick
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soup).
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Roasting the Bird
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Thawing Directions
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Purchased Approximate Thawing Time
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Weight In Refrigerator In Cold Water
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8 to 12 lbs 1 1/2-2 days 4-6 hours
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12 to 16 lbs 2-3 days 6-9 hours
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16 to 20 lbs 3-4 days 9-11 hours
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20 to 24 lbs 3-4 days 11-12 hours
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Always thaw in unopened bag on tray in refrigerator or in cool water,
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changing water often.
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DO NOT THAW AT ROOM TEMPERATURE.
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Roasting Time for Stuffed Turkey in 325 Oven
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Purchased Covered
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Weight Open Pan in Dark Enamel
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8 to 12 lbs 3 1/2-4 hrs 3 -3 1/2 hrs
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12 to 16 lbs 4 -4 1/2 hrs 3 1/2-4 hrs
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16 to 20 lbs 4 1/2-5 hrs 4 -4 1/2 hrs
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20 to 24 lbs 5 -6 hrs 4 1/2-5 hrs
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If a shiny aluminum covered roaster is used, it may be necessary to
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increase cooking time up to 1 hour. Remove cover for the last 1/2 hour
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if further browning is desired.
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Baste often (approximately every 30 minutes) with chicken broth and
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drippings. In open pan roasting, cover with cheesecloth soaked in
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chicken broth or aluminum foil "tent" if the turkey is browning too
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rapidly.
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Tests for Doneness
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1. Thigh temperature should be 180 to 185 F. For further testing,
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remove thermometer from thigh and place in center of stuffing.
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Temperature should be 160 to 165 F.
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2. Protecting fingers with paper or cloth, press thigh and drumstick.
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The meat should feel soft.
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3. When thigh skin is pricked, juices should no longer be pink.
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After turkey is removed from oven, let stand 20-30 minutes for easier
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carving.
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Giblets
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The gizzard, heart, liver and neck should be cooked promptly after being
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cleaned and washed. They must be cooked tender before they are added to
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gravy. Use giblet broth as liquid in gravy.
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Cover gizzard, heart, and neck with water. Season with 1 teaspoon salt,
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3 peppercorns, 3 whole cloves, a small bayleaf, and a little chopped
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onion, celery, and carrot. Simmer 1 1/2 hours or more until gizzard is
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fork tender. Add liver 10 to 20 minutes (depending on size) before
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giblets are done. Refrigerate unless used immediately.
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Brown Turkey Gravy
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Ingredients For 2 Cups For 4 Cups
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Fat (from turkey drippings) 3 Tablespoons 6 Tablespoons
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Flour 3 1/2 Tblsp 7 Tablespoons
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Broth and nonfat drippings 2 Cups 4 Cups
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Allow about 1/4 cup of gravy for each serving. Pour drippings into a
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bowl leaving the solid brown particles in the roasting pan. Scrape out
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solid brown particles into a large skillet or simply loosen if gravy is
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to be made in the roasting pan.
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Skim all fat from drippings. Measure the amount of fat needed for gravy
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and mix with solid particles. Set fat over low surface heat. Blend in
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flour and cook until bubbly, stirring constantly. Add liquid which is
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cool or lukewarm (not hot) all at once. Cook over medium heat, stirring
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constantly until uniformly thickened and bubbly. Lower heat and simmer
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gently about 5 minutes. Season to taste with salt and pepper.
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