Favorite ThanksGiving Day Recipes

Site Admin/Owner Joined: Aug 27, 2002 Posts: 17088

Apple-Sausage Stuffing, Pennsylvania Dutch Style

This is estimated for enough stuffing for a 10-12 pound turkey.

Code:




1 lb. sausage                      1 cup chopped parsley


1 cup diced bacon                  1 tsp. each sage and thyme


1 large onion chopped              1 loaf (1 pound) firm type white bread


1 cup chopped celery                 cut into 1 inch cubes


1/2 pound mushrooms, sliced        2 cups chicken broth


2 apples cored and diced           Salt and pepper to taste

In a large skillet, fry sausage and bacon until crisp and brown. Remove sausage and cut into 1-inch pieces. Replace in skillet and add onion, celery, mushrooms, apples, parsley, and herbs. Saute, stirring occasionally, for 5 minutes. Stir in bread cubes and chicken broth. Season to taste with salt and pepper. Pour mixture into a bowl, cover and cool. Stuff turkey, which has been sprinkled inside and out with salt and pepper, with this mixture just before placing it in the oven. Stuff body and neck cavities. Sew or skewer openings. Tie legs together and turn wings under body. Place on a rack in a roasting pan and roast in a preheated moderate oven (350 degrees F.) for 20 minutes to the pound.

The above is how the recipe originally appeared 33 years ago in some magazine Smile

. Over the years I have found that the more of everything you add, the better Laughing

. We always add some garlic to the bacon and sausage while it's cooking, as we love garlic. Not too much though, because the apples help to give it a sweet taste too. Be careful to not add too much broth. The apples, mushrooms, and basted turkey will keep it moist, so I try to add just enough broth to make it a little gummy, but not swimming. Enjoy!

Posted: Mon Nov 08, 2004 4:05 pm

When I first did this for Thanksgiving 2 years ago I fell in love. I don't use this for just Thanksgiving, but Christmas dinner as well.

Molasses-Brined Turkey with Gingersnap Gravy

Ingredients
Stock
5 cups low-salt chicken broth
2 medium carrots, chopped
2 large celery stalks, chopped
1 onion, halved
2 small Bay Leaves
Neck, heart, and gizzard reserved from 18- to 20-pound turkey

Brine and turkey
1 18- to 20-pound turkey
7 quarts water
2 cups coarse salt (about 9 ounces)
1 cup (packed) dark brown sugar
1 cup mild-flavored (light) molasses
2 bunches fresh thyme
1 bunch fresh sage
2 quarts ice cubes

2 large onions, halved
1 head of garlic, halved horizontally
3 tablespoons olive oil
1 tablespoon ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage

4 cups (about) low-salt chicken broth

Gravy
1 cup finely chopped onion
1 tablespoon chopped fresh thyme
20 gingersnap cookies, coarsely crumbled (about 1 3/4 cups)
3 to 4 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1/4 cup whipping cream (optional)

Directions
For stock:
Combine broth, carrots, celery, onion, and bay leaves in large saucepan. Add reserved neck, heart, and gizzard. Bring to boil; reduce heat to medium-low and simmer until stock is reduced to 3 1/4 cups, about 1 hour. Strain turkey stock into medium bowl. (Can be made 1 day ahead. Cover stock and refrigerate.)

For brine and turkey:
Line very large (about 16-quart) bowl with two 30-gallon plastic bags, one inside the other. Rinse turkey inside and out. Place turkey in plastic-lined bowl. Combine 7 quarts water, salt, sugar, molasses, 1 bunch thyme, and 1/2 bunch sage in large bowl or pot. Stir until salt and sugar dissolve. Mix in ice cubes. Pour brine over turkey in plastic bags. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 18 to 20 hours.

Set rack at lowest position in oven and preheat to 350°F. Remove turkey from brine. Drain very well; discard brine. Pat turkey dry inside and out. Place turkey on small rack set in large roasting pan. Fill main cavity with remaining 1 bunch thyme and 1/2 bunch sage, onions, and garlic. Stir oil, pepper, chopped thyme, and chopped sage in small bowl to form paste; smear all over outside of turkey. Tuck wing tips under; tie legs together loosely to hold shape.

Roast turkey 1 hour, tenting loosely with foil if browning quickly. Turn pan around; roast turkey 30 minutes. Pour 1 cup broth over turkey; re-tent loosely with foil. Roast turkey, basting with 1 cup broth every 30 minutes until thermometer inserted into thickest part of thigh registers 175°F, about 2 hours longer. Transfer turkey to platter. Remove vegetables and herbs from main cavity and discard. Spoon any juices from cavity into roasting pan. Let turkey stand 30 minutes (internal temperature will increase 5 to 10 degrees).

For gravy:
Strain pan juices into bowl. Spoon off fat, reserving 2 tablespoons. Heat reserved 2 tablespoons turkey fat in heavy large saucepan over medium-high heat. Add onion and thyme. Sauté until onion browns, about 10 minutes. Add turkey stock, gingersnaps, 3 tablespoons cider vinegar, and Worcestershire sauce. Add 2 cups degreased pan juices and bring to boil, whisking to dissolve gingersnaps. Reduce heat to medium-low and simmer until gravy thickens, about 4 minutes. Season gravy to taste with salt and pepper, adding remaining tablespoon vinegar and cream, if desired.

Serve turkey with gravy.

Source: Bon Appétit - November 2002

Posted: Thu Nov 11, 2004 7:34 am

Even though we live in northern Wisconsin, we enjoy this lively Cajun Stuffing. Puts a 'kick' into Thanksgiving!

Heat the oil and fry sausage until crisp. Remove from oil, and add bell peppers, onions, celery, garlic, thyme, bay leaves, pepper, white pepper, filet powder and Cayenne pepper to oil. Cover and cook over low heat until veggies are tender stirring occasionally (about 15 mins). Mix in stock, tomatoes and salt. Increase heat and bring to a boil. Stir in rice, reduce heat to low and cover. Cook until rice has absorbed all liquids (about 22 min). Transfer rice to a bowl and mix in sausage and green onions. Allow to cool. (This can be made the day before, but it must be brought to room temperature before stuffing the turkey.) Preheat oven to 375. Stir in the crab lumps and stuff the turkey. Put any remaining stuffing in a casserole dish and bake for 40 min.

We first tasted this delight in the early 70's and have used it for every Thanksgiving since. It is a delicious contrast to all of the holiday's staples.

P.S. - it is one of the ingredients in my favorite post holiday sandwich, cold turkey, stuffing and cranberry sauce. Very Happy

Posted: Sun Nov 20, 2005 2:45 pm

Okay folks. Let's get some more recipes in here!

Worker Joined: Nov 17, 2003 Posts: 131

Wild Mushroom Stuffing with Wild Rice a la Pacific Northwest.

This is a recipe I got from somewhere who knows how many years ago. I tend to add things like garlic, poulty seasoning, raisens, pinion nuts, depending on my mood when I make it.(Never have been one to follow recipes Razz

) Also works well with those whole grain breads with the seeds and sunflowers in them. Not sure if I ever did make it with egg bread ;p Button mushrooms work fine in place of the crimini's, wild mushrooms are wonderful if the weather and climate allows!

INGREDIENTS:

* 1/2 cup uncooked wild rice
* 1 chicken broth
Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and
simmer 45 minutes.
* 2 cups hot water
* 1 ounce dried porcini mushrooms
* 1 3/4 pounds egg bread - crust trimmed, and cut into 3/4 inch cubes
* 1 cup chopped hazelnuts
* 6 tablespoons unsalted butter
* 3 leeks, coarsely chopped
* 1 cup chopped shallots
* 1 1/4 pounds crimini mushrooms, sliced
* 1/2 pound shiitake mushrooms, sliced
* 2 cups chopped celery
* 1 cup chopped fresh parsley
* 3 tablespoons chopped fresh thyme
* 2 tablespoons chopped fresh sage
* salt and pepper to taste
* 2 eggs, lightly beaten
* 3/4 cup chicken broth

DIRECTIONS:

1. Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.
2. Preheat oven to 325 degrees F (165 degrees C). Arrange bread cubes on baking sheets in a single layer. Bake until beginning to brown, about 15 minutes. Spread hazelnuts in a single layer on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned.
3. Melt butter in a Dutch oven over medium heat. Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes. Mix in celery and porcini mushrooms, and cook for 5 minutes. Transfer to a large bowl, and mix with toasted bread cubes and nuts. Season with parsley, thyme, sage, salt, and pepper. Stir in beaten eggs. Combine broth and 3/4 cup reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten. Stir in wild rice.
4. Transfer stuffing to a buttered 10x15 inch baking dish. Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour. Uncover, and bake until top is crisp, about 15 minutes.

Tip:

If cooking in the bird, add a little less broth to the mixture, about 1/2 cup. The juices of the bird will keep the stuffing moist.

Posted: Sun Nov 20, 2005 9:40 pm

Leftover Brunch

I just do baked sweet potatoes with a bit of honey and butter, so I always bake extra for this. If you do the sweet yam casserole then I would just use the leftovers and not the cumin. I like to have eggs and leftover rolls with butter and honey with this Smile

INGREDIENTS:

* 4 sweet potatoes, peeled and diced
* 3 tablespoons olive oil
* 1 large Spanish onion, chopped
* 2 large green bell peppers, diced
* 1/2 teaspoon ground cumin, or to taste
* salt and pepper to taste
* 2 cups chopped cooked turkey

DIRECTIONS:

1. Bring a large pot of water to a boil. Add sweet potatoes, and cook for about 5 minutes, or until tender. Drain, and set aside.
2. While the sweet potatoes are boiling, heat 1 tablespoon oil in a large skillet over medium-high heat. Saute the onion and green pepper with until tender. Season with cumin, salt, and pepper.
3. In a large bowl, toss together the sweet potatoes, onion mixture, and turkey. Heat remaining oil in a large skillet over medium heat. Place the sweet potato mixture in the skillet, flatten with a large spoon or spatula, and cook until the bottom is crisp. Carefully turn and cook the other side until crisp. Serve warm.