"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkey with Bacon Mushroom Stuffing Recipe

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This recipe for Turkey with Bacon Mushroom Stuffing, by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary E George
Added: Monday, November 28, 2005


12 oz. firm white bread
1/2 c. unsalted butter, melted
4 oz. bacon
2 med. onions, chopped
5 cloves garlic
1 lb. fresh mushrooms
2 tsp. thyme
1 1/2 tsp. salt
1 (14 oz.) turkey
1 lemon
1/8 tsp. paprika

Heat oven to 350. Trim crust from bread and break into large crumbs. Should make about 6 cups. Spread bread crumbs onto large baking sheet. Pour melted butter evenly over crumbs. Toast in oven for about 15 minutes. Transfer to a large mixing bowl.

Dice bacon into 1/4 inch pieces. Place bacon in large saucepan and cook over medium-high heat until crisp. Using slotted spoon, remove to paper towel. Pour off all but 3 tablespoons of fat. Add onions to pan and cook, stirring occasionally over medium-high heat for about 5 minutes. Slice mushrooms 1/4 inch thick. Mince 4 cloves of garlic. Add mushrooms and garlic to onions. Cook about 5 minutes and let cool.

Add mushroom mixture, thyme (could use fresh chopped thyme), 1/2 tsp. salt and pepper to taste to bread crumbs. Stir to combine.

Rinse turkey inside and out and pat dry. Rub outside of turkey with lemon. *Cut remaining clove of garlic in half and rub inside of turkey cavity. Sprinkle inside of turkey with 1 tsp. of salt and pepper to taste. Spoon stuffing into turkey cavity and neck flap. Secure neck skin, fold wings under, and tie legs. Place turkey on rack in large roasting pan. Cover turkey loosely with aluminum foil and roast. Remove foil for the last hour. Let stand for about 20 minutes before carving.

Note: *Instead of the lemon rub on the outside of the turkey, we use the "Turkey - Dredging" recipe. Spread it on the sides and top of the turkey once the turkey is stuffed.




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