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 sugar
2 eggs, beaten
1/2 stick of butter or margarine, melted
1 pinch nutmeg
Topping:
1 cup of brown sugar
1/3 cup of flour
1 cup chopped pecans
1 stick of butter or margarine, melted
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
Servings: 8
1 tablespoon 1 teaspoon margarine
2/3 medium onion, chopped
2/3 cup chopped celery
2/3 teaspoon sage
1/3 teaspoon salt
1/6 teaspoon pepper
5 1/3 cups dried bread crumbs
1 1/3 cups chicken broth
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.
Cooking Tips
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.
Angel
The following recipes are all courtesy of PHYLLIS. Thank you :)
OYSTER STUFFING
Taste of Home Cooking Schools
Serves: 8
1 can (8 oz.) CHICKEN OF THE SEA Whole Oysters
2 c. herb-stuffing mix
2 c. corn bread stuffing mix
1/2 c. chopped celery
1/2 c. chopped onion
3/4 c. chicken broth
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.
CLASSIC STUFFING
Quick Cooking Magazine
Yield: 10 cups
2 large onions, chopped
2 celery ribs, chopped
1/2 lb. fresh mushrooms, sliced
1/2 c. butter or margarine
1 can (14-1/2 oz.) chicken broth
1/3 c. minced fresh parsley
2 tsp. rubbed sage
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
12 c. unseasoned stuffing croutons or dry bread cubes
Warm water
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
Cook's Illustrated 12-2000
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
2 c. half-n-half
2 large eggs, beaten lightly
8 T. (1 stick) unsalted-butter, plus extra for baking dish, 'divided'
1-1/2 lbs bulk pork sausage, broken into 1-inch pieces
3 medium onions, chopped fine (about 3 cups
3 ribs celery, chopped fine (about 1-1/2 cups)
2 T. minced fresh thyme leaves
2 T. minced fresh sage leaves
3 garlic cloves, minced
1 T. kosher salt
2 tsp. ground black pepper
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.
2. Heat heavy-bottomed 12-in skillet over medium-high heat until hot; about 1-1/2 minutes. Add 2 T. butter to
pan; add sausage and cook until sausage loses it raw color, 5-to 7 minutes. With a slotted spoon transfer
sausage to a medium bowl.
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)
Makes about 16 cups crumbled cornbread.
4 large eggs
1-1/3 c. buttermilk
1-1/3 c. milk
2 c. yellow cornmeal, preferable stone-ground
2 c. all purpose flour
4 tsp. baking powder
2 T. sugar
1 tsp. salt
4 T. unsalted butter, melted + additional butter for pan
1. Heat oven to 375-F. Grease 9-in. x 13-in. baking dish with butter.
2. Beat eggs in medium bowl, whisk in buttermilk and milk.
3. Whisk the next 5 ingredients together in a large bowl. Push dry ingredients up sides of the bowl to make a
well, then pour eggs and milk mixture into well and stir with whisk until just combined; stir in 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
Taste of Home 1998
Serves: 8
7 sliced day old bread, torn
1 c. torn cornbread
2/3 c. hot water
1/2 c. thinly sliced celery
1/2 c. chopped onion
1/2 c. sliced fresh mushrooms
1 T. vegetable oil
1 c. firmly packed sliced fresh spinach
1 c. cooked long grain rice
1/2 c. cooked wild rice
1/2 c. orange juice
1 egg, beaten
2 tsp. rubbed sage
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper
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
Taste of Home 1998...K. Petrullo - NY
Serves: 6-8
5 c. chopped fresh or frozen rhubarb (1/2 in. pieces), thawed
1/2 c. sugar
1 medium onion, chopped
1/2 c. butter or margarine, 'divided'
3 c. corn bread stuffing
1/2 c. chopped walnuts
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
Taste of Home 1998...D. Markel
Makes 1 batch
3-1/2 c. unseasoned toasted bread cubes
3 T. dried celery flakes
1 T. dried parsley flakes
2 tsp. dried minced onion
2 tsp. chicken bouillon granules
1/4 tsp. poultry seasoning
1/4 tsp. rubbed sage
Place bread cubes in a jar or resealable plastic bag. In a small plastic bag combine remaining ingredients. Tie
bag shut and attach to jar or bag of bread cubes.
TO PREPARE STUFFING:
Yield: 6 servings per batch
Additional Ingredients:
1 c. water
2 T. butter or margarine.
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.
MUSHROOM STUFFING
Taste of Home 1998...K. Traetow - IA
Yield: 13 cups (enough to stuff one 16 to 18 pound turkey)
4 bacon strips, diced
4 celery ribs, chopped
1 medium onion, chopped
1 lb. fresh mushrooms, chopped
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. (16 oz.) corn bread stuffing
1/2 c. chopped celery eaves
2 T. minced fresh parsley
4 eggs, beaten
2-1/2 c. chicken broth
1 T. butter or margarine
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
Taste of Home 1998...E. Despain - UT
Serves: 10-12
8 c. day-old multi-grain bread cubes
3/4 c. golden raisins
1/2 c. apple juice
4 celery ribs, diced
1 large onion, chopped
3 garlic cloves, minced
1/4 c. olive or vegetable oil
1 c, minced fresh parsley
1-1/2 tsp. salt
1-1/2 tsp. rubbed sage
3/4 tsp. dried thyme
1/2 tsp. fennel seeds, crushed
1/4 tsp. pepper
1 egg
1-1/2 to 2 c. chicken broth
1-1/2 c. coarsely chopped pecans, toasted
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
Taste of Home 1998...F. Poste - SD
Can be loosely stuffed into a bird to bake
Serves: 6-8
1/2 c. chopped celery
1/3 chopped onion
3 T. butter or margarine
1 egg
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1/2 c. chicken broth
1 T. minced fresh parsley
1/2 tsp. poultry seasoning
1/4 tsp. salt
1/8 tsp. pepper
3 c. day-old bread cubes
1-1/2 c. cooked wild rice
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
Taste of Home 1998...P. Hickey - NH
Serves: 10-12
1/2 lb. ground beef
1 medium onion, chopped
1 garlic clove, minced
11 slices day-old bread, cut into 1/2 inch cubes
1/2 to 2/3 c. seasoned bread crumbs
2 T. grated Romano cheese
1/2 tsp. Italian seasoning
1/2 tsp. salt
Dash pepper
3 T. butter or margarine, melted
1 egg
1/2 to 3/4 c. water
1/2 c. raisins
1/2 c. chopped walnuts
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
Taste of Home 1997
Yield: 12-14 servings...12 cups stuffing
4 medium onions
1 lb. bulk pork sausage
2 pkg.(6 oz., each) herb stuffing mix
1 pkg. (15 oz.) golden raisins
1 c. pecan halves
6 celery ribs, diced
1/4 tsp. 'each' dried basil, oregano, curry powder, caraway seeds, poultry seasoning, garlic powder, salt and
pepper
2-1/2 c. chicken broth
1 turkey (12-14 lbs.)
Melted shortening
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.
CRANBERRY-STUFFED CHICKEN
Taste of Home 1999
Serves: 6-8
1 c. chopped celery
1 c. chopped onion
2/3 c. dried cranberries
1/2 c. + 2 T. butter or margarine, 'divided'
1 garlic clove, minced
3 c. herb-seasoned stuffing croutons
1 c, corn bread stuffing or crumbled corn bread
1-1/2 to 2 c. chicken broth
1 roasting chicken (5 to7 lbs.)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. rubbed sage
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.
Phyllis A.
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.
~~~~
PUFF-BALL DOUGHNUTS
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.
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