Turkey ..Grandpa's mother's sister's turkey stuffing... Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: A Bird
4 - 5 stalks chopped celery
1 lg. onion
1/2 lb.mushrooms
1 lb. ground pork
2 cups bread crumb (1 box)
3 eggs, beaten
1/4 cup white wine
2 T. parmesean cheese
minced Italian parsley
salt & pepper to taste
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Directions: |
Directions:Rub the bird with butter salt and heavy pepper. Add the stuffing, loosely, with the remainder in the roasting rack. Put a couple stalks of celery and a carrot in the bottom of the pan. Add 2 quarts of chicken stock in the pan and cook until the breast reaches 165 degrees basting every twenty minutes after the first hour.
Cook till the breast is 165 degrees and remove from the oven. With a spoon remove the stuffing and place in a oven safe casserole and return to the oven to continue cooking till it reads 165 degrees.
After the bird rests for 35-60 minutes cut the leg quarters off whole and set aside. Remove the wishbone by following the contour of the bone with a sharp knife then pulling it out. This will free up the breasts to be sliced off easily whole. Slice the breasts in thick cuts crosswise.
After making the gravy add the leg quarters so they cook thoroughly. This is the trick to keeping the breast moist.....
Stuffing...
Soften celery and onion in a large skillet remove to bowl
In the same skillet Saute mushrooms in butter then add to bowl with onion and celery
In the same skillet Saute pork.
Place in the bowl, add remaining ingredients
Mix it up and throw it in the bird leave the remaining in the pan to cook.
Put a meat thermometer in stuffing to make sure it is cooked to 165 degrees |
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Number Of
Servings: |
Number Of
Servings:enough for the bird |
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