Think outside the turkey. Make-ahead stuffing means less to do on "Turkey Day" For the full recipe posting, including a whole lot of options, click here.Bread Stuffing Loaf - Great for "Turkey Day", but great for leftovers or "planned-overs" too. This recipe is based on one loaf of white sandwich bread, more or less. Any kind [...]
This "outside-the-bird" stuffing recipe is a multi-tasker -- it works on "Turkey Day", and it works everyday too. It's a do-ahead approach that can make your feast preparation a little easier. Customize it to suit your own needs.
Oops! "No Bird Gravy" came out with ingredients, but no method! Here it is again. Thanks for your patience.
Braised Dark Turkey -- Here's a different way to approach the holiday bird. Whether you need a nice big second dish on "Turkey Day", or want to stock up your freezer with single servings, braising is a good way to prepare plenty of turkey in a tasty way. It's a bit like pulled pork, only poultry.
So quick and east to make. Use fresh or frozen berries, and serve it hot or cold. For the full blog posting, click here.Cranberry Sauce with Orange - Feel free to add herbs and/or spices to customize your sauce. I like to add a pinch of red pepper flakes. - Fresh Cranberries (about 4 cups) [...]
Cranberry Sauce With Orange -- I don't know why you would buy that stuff in a can when it only takes minutes to make, and you can customize it any way you like. This is a basic recipe to get you started, You can leave out the orange entirely, or continue to add herbs and/or spices to make your own unique creation.
Don't wait for Thanksgiving or Christmas -- reduce your dependence on processed sandwich meat and roast your own turkey breast! For the full blog posting, click here.Brined Turkey Breast Roast - - Turkey Breast Pieces (skin on if possible), For the Brine, Hot Water, Salt (2 Tbsp Kosher, or 1 1/2 Tbsp table salt), Sugar, [...]
Here's Turkey Part Two: The White Meat. Directions about brining can be applied to whole chickens or chicken breasts, or pork loin roasts too.
There is something satisfying about making your own stock. In my kitchen, stock from the current turkey becomes gravy for the next. To review the complete blog posting, click here.Turkey Stock - Waste not, want not. - Turkey carcass, (Bones and some Meat Scraps, raw or roasted), Giblets (not liver) from the turkey, Turkey [...]
This is the first in a series of Turkey postings. I'm starting with Breaking Down the Bird, and Turkey Stock. I'm planning to move on through Brined and Roasted Turkey Breast, Braised Dark Turkey, and then all the trimmings. If I'm really lucky, I'll get them all done before Thanksgiving.
