A nice, moist turkey:
My mother's secret was to layer a whole pound of bacon over the turkey, right before putting it in the oven. The turkey doesn't have to be covered. The bacon will be very crisp as will the skin. Do NOT put under broiler :)
SWEET POTATO PUDDING
3 cups mashed sweet potatoes
1 cup of brown sugar
Mix filling ingredients and pour into 9" x 13" greased pan. Mix topping ingredients together and sprinkle over filling. Bake in 350 degree preheated oven for 35 to 45 minutes.
Bread Stuffing for turkey
1 tablespoon 1 teaspoon margarine
In a large skillet melt margarine. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes.
Place bread crumbs in large bowl; add onion mixture and mix until moistened. Use as stuffing for poultry, or bake, covered in a baking dish for 30 minutes at 350 degrees.
Sauté a pound Italian sausage or minced pork in place of the butter for added flavor. Nuts, raisins, dried fruit or oysters also make nice additions for a change of pace.
1 can (8 oz.) CHICKEN OF THE SEA Whole Oysters
Drain oysters, reserving liquid. Chop oysters. In a large bowl, combine oysters and the next 4 ingredients. Gradually add reserved oyster liquid and broth; stirring just enough to moistened all pieces. Place in an ungreased 2-qt. casserole. Cover and bake at 350-F for 25-30 minutes or until hot.
Yield: 10 cups
2 large onions, chopped
In a large skillet, saute the first 3 ingredients in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. Loosely stuff turkey just before baking.
NOTE: Stuffing may be baked separately in a 3-qt. baking dish. Cover and bake at 325-F for 10 minutes; uncover and bake 10 minutes longer or until lightly browned.
CORNBREAD and SAUSAGE STUFFING + one other
Yield: about 12 cups
In this recipe, the stuffing is baked outside of the turkey in a baking dish. To make the stuffing a day in advance, increase the chicken broth and half-n-half by 1/4 c. each and refrigerate the unbaked stuffing 12-24 hours; before transferring it to the baking dish. Let the stuffing stand at room temperature for about 30 minutes so that it loses its chill.
12 c. cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets and dried
in a 250-F oven for 50-60 minutes (GOLDEN CORNBREAD RECIPE BELOW)¸p>
3 c. chicken stock or canned low-sodium chicken broth
1. Place cornbread in a large bowl. Whisk together next 3 ingredients in a medium bowl; pour over cornbread
and toss very gently to coat; so that the cornbread doesn't break into smaller pieces.
Add about half the onions and celery to fat in skillet; sauté until softened, about 5 minutes, Transfer to sausage mixture in bowl.. Return skillet to heat and add remaining 6 T. butter; add remaining onions and celery and saute, stirring occasionally until softened, about 5 minutes. Stir in sage, thyme and garlic; cook about 30 seconds; add salt and pepper.
Add to sausage mixture and stir to mix. Add sausage mixture to cornbread and stir gently to combine. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.
3. Place oven rack to lower-middle position, preheat oven to 400-F. Butter a 10-in. x 15-in. baking dish (or (2) 9-in. sq. or 11-in. x.7-in baking dishes). Transfer stuffing to baking dish; pour any liquid left in bowl on top of stuffing, press with spatula to fit into dish. Bake 35-40 minutes or until golden brown.
SPICY CORNBREAD STUFFING w/ RED PEPPERS, CHIPOLTLE CHILES & ANDOUILLE SAUSAGE
"Andouille is a spicy smoked Cajun sausage. If you cannot find any, Chorizo makes a fine substitute.
Follow recipe for 'Cornbread and Sausage Stuffing' through Step 1.
In Step 2, melt 4 T. butter in heated skillet. Add 2 red bell peppers, cut into 1/4 in pieces, along with a third of the onion and celery. Saute until softened, about 5 minutes, and transfer to medium bowl. Return skillet to heat and add remaining 4 T. butter; add remaining onion and celery and saute about 5 minutes or until softened.
Stir in 4 to 5 chipolte chiles en adobe, chopped (about 4 T.); along with thyme, sage and garlic. Add this mixture, along with sautéed onions and celery;
Add 1-1/2 lbs. andouille sausage cut into 1/2-in. pieces into cornbread and mix gently. Cover and refrigerate as directed in Step 2 ; proceed with Step 3 to bake stuffing.
GOLDEN CORNBREAD (for above recipe)
4 large eggs
1. Heat oven to 375-F. Grease 9-in. x 13-in. baking dish with butter.
4. Pour batter into greased baking dish. Bake until top is golden brown and edges have pulled away from sides of pan, 30-40 minutes. Transfer to a wire rack to cool to room temperature before using, about 1 hour.
FLAVORFUL RICE DRESSING
7 sliced day old bread, torn
In a large bowl, lightly toss bread and water. In a skillet, saute celery, onion and mushrooms in oil until tender, stirring constantly. Stir into bread mixture. Add remaining ingredients; mix well. Place in a 2-qt baking dish. cover and bake at 350-F for 30 minutes.
RHUBARB CORN BREAD STUFFING
5 c. chopped fresh or frozen rhubarb (1/2 in. pieces), thawed
In a large bowl, toss rhubarb and sugar; set aside. In a skillet over medium heat; saute onion in 2 T. butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts. Melt remaining butter; pour over the stuffing mixture and toss lightly. Spoon into a greased 2-qt. shallow baking dish. Bake, uncovered, at 325-F for 40-45 minutes or until stuffing is heated through and top is lightly browned. Serve warm.
INSTANT STUFFING MIX
Makes 1 batch
3-1/2 c. unseasoned toasted bread cubes
TO PREPARE STUFFING:
In a saucepan over medium heat, bring water, butter and contents of seasoning packet to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving.
Yield: 13 cups (enough to stuff one 16 to 18 pound turkey)
4 bacon strips, diced
In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 T. drippings. Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in stuffing, celery leaves, parsley and crumbled bacon; mix well. Combine eggs and broth; add to stuffing mixture and mix well.
Spread into a greased 13-in. x 9-in. x 2-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350-F for 30 minutes. Uncover, bake 10 minutes longer or until lightly browned.
HERBED PECAN STUFFING
8 c. day-old multi-grain bread cubes
Place bread cubes in a single layer on an ungreased baking sheet. Bake at 225-F for 3- 40 minutes, tossing occasionally until partially dried. Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from heat, let stand for 15 minutes.
In a large skillet of Dutch oven, saute celery, onion and garlic in oil until tender. Add the next 6 ingredients; mix well. Remove from heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 325-F for 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.
WILD RICE STUFFING BAKE
1/2 c. chopped celery
In a skillet, saute celery and onion in butter until tender. Combine the next 7 ingredients. Add celery mixture, bread cubes and rice; mix well. Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350-F for 20 minutes. Uncover; bake 10-15 minutes longer or until set.
HEARTY POULTRY STUFFING
1/2 lb. ground beef
In a saucepan, cook beef, onion and garlic until meat is no longer pink; drain and set aside. In a bowl, combine the next 6 ingredients. Add; toss to coat. Beat egg and water; add to bread mixture. Add beef mixture, raisins and walnuts. Spoon into a greased 13-in. x 9-in. 2-in. baking dish. Cover and bake at 350-F for 30 minutes.
Uncover; bake 10 minutes longer or until browned.
TURKEY with SAUSAGE-PECAN STUFFING
Yield: 12-14 servings...12 cups stuffing
4 medium onions
Slice two onions; set aside. Chop remaining onions. In a large skillet, brown sausage and chopped onions. Add herb packets from stuffing mixes. Stir in raisins, pecans, celery and seasonings; simmer for 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir for about 5 minutes.
Place reserved onions inside the turkey. Add 6-7 cups stuffing. (Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate.) Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Bake uncovered, at 325-F for 4 to 4-1/2 hours or until a meat thermometer reads 185-F, basting often shortening.
Bake reserved stuffing, covered for 1 hour; uncover and bake 10 minutes more.) When turkey begins to brown, baste if needed and cover lightly with foil.
1 c. chopped celery
In a skillet, saute celery, onion and cranberries in 1.2 c, butter until tender. Stir in garlic, stuffing and enough broth to moisten; set aside. Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken.
Bake, uncovered, at 350-F for 2-1/2 to 3 hours or until juices run clear and a meat thermometer reads 180-F for chicken and 165-F for stuffing, basting occasionally.
NOTE: Stuffing may be baked separately in a greased 1-1/2-qt. baking dish. Cover and bake at 350-F for 40 minutes.
As I was getting ready to mix up some things for Christmas, I came upon this old recipe book named "White House Cook Book" which is from 1909. It is devoted to the recipes that were served in the White House at that time and was written by Hugo Zieman (the steward of the White House) and Mrs. F.L. Gillette. I thought it might be interesting to share a couple of them with you. They are written out exactly as written in the cookbook.
BAKING POWDER BISCUIT
Two pints of flour, butter the size of an egg, three heaping teaspoonfuls of baking powder and one teaspoonful of salt; make a soft dough of sweet milk or water; knead as little as possible, cut out with the usual biscuit-cutter and bake in rather a quick oven.
These doughnuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt, nutmeg and flour enough to permit the spoon to stand upright in the mixture; add two heaping teaspoonfuls of baking powder to the flour; beat all until very light.
Drop by the dessert spoonful into boiling lard. These will not absorb a bit of fat and are not at all rich, and consequently are the least injurious of this kind of cakes.