Stuffed or Naked?
- Thread starter Agee
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SoMDGuy1980
Guest
Stuffed with oyster dressing...mmm mmm good!Airgasm said:
Artichoke-Parmesan Sourdough Dressing
PREP AND COOK TIME: About 11/2 hours
NOTES: Up to 1 day ahead, make dressing, put in casserole, cover, and chill.
MAKES: About 10 cups; 10 to 12 servings
1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes
1 pound mushrooms, rinsed
1 tablespoon butter or margarine
2 onions (about 3/4 lb. total), peeled and chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups fat-skimmed chicken broth
2 jars (6 oz. each) marinated artichoke hearts, drained
1/2 cup grated parmesan cheese
11/2 teaspoons poultry seasoning
11/2 tablespoons minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
Salt and pepper
1 large egg
1. Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350° oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions.
2. Trim and discard discolored mushroom stem ends. Slice mushrooms.
3. In a 10- to 12-inch frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a little broth to pan and stir to scrape browned bits free. Add to bowl.
4. Pour 2 cups broth into bowl and add toasted bread, artichoke hearts, cheese, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat with a fork to blend, then mix egg with dressing.
5. Spoon into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven (use temperature turkey requires; see chart, "Turkey") until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if chilled).
PREP AND COOK TIME: About 11/2 hours
NOTES: Up to 1 day ahead, make dressing, put in casserole, cover, and chill.
MAKES: About 10 cups; 10 to 12 servings
1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes
1 pound mushrooms, rinsed
1 tablespoon butter or margarine
2 onions (about 3/4 lb. total), peeled and chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups fat-skimmed chicken broth
2 jars (6 oz. each) marinated artichoke hearts, drained
1/2 cup grated parmesan cheese
11/2 teaspoons poultry seasoning
11/2 tablespoons minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
Salt and pepper
1 large egg
1. Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350° oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions.
2. Trim and discard discolored mushroom stem ends. Slice mushrooms.
3. In a 10- to 12-inch frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a little broth to pan and stir to scrape browned bits free. Add to bowl.
4. Pour 2 cups broth into bowl and add toasted bread, artichoke hearts, cheese, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat with a fork to blend, then mix egg with dressing.
5. Spoon into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven (use temperature turkey requires; see chart, "Turkey") until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if chilled).
D
dems4me
Guest
Nanny Pam said:
watercolor
yeah yeah
I would rather not have the stuffing in the bird. Because no matter how much I want to cook it- I think because of the moisture content I am leary of the bacteria still there.
I usually put apples(granny smith- tart the better), onions, and dried cranberries (craisns) in there and let that sucker go. I rub the turkey down with lemon butter on the outside and lift the skin a little and do it put some of the lemon butter in that. The apples keep the turkey moist.. and its pretty good that way.
Although, that was last year. I dont eat meat anymore
LOL
I usually put apples(granny smith- tart the better), onions, and dried cranberries (craisns) in there and let that sucker go. I rub the turkey down with lemon butter on the outside and lift the skin a little and do it put some of the lemon butter in that. The apples keep the turkey moist.. and its pretty good that way.
Although, that was last year. I dont eat meat anymore
LOLwatercolor
yeah yeah
Airgasm said:
No.. just will eat the other stuff than the turkey. and yes, the veggie trail and its going good. I went off for about 2 1/2 weeks.. but I was so sleepy when I ate meat I was like not going to sit there and just be dead to the world.. so I went back veggie.
The thought of eating something that has been pulled out of a turkey carcass makes me barf. My mother used to give me nightmares shoveling that crap out of the turkey butt.
Nekkid for me, please.
Nekkid for me, please.
watercolor
yeah yeah
vraiblonde said:The thought of eating something that has been pulled out of a turkey carcass makes me barf. My mother used to give me nightmares shoveling that crap out of the turkey butt.
Nekkid for me, please.
*smirk* yeah.. pretty revolting. LOL! And you are just a streaker at heart- so we know that you would want anything nekkid.
mixallagist
Be careful what u wish 4
vraiblonde said:The thought of eating something that has been pulled out of a turkey carcass makes me barf. My mother used to give me nightmares shoveling that crap out of the turkey butt.
Nekkid for me, please.
Is it time for your pill?watercolor said:And you are just a streaker at heart- so we know that you would want anything nekkid.
