Greatest Recipes

1 cn Campbell’s Golden Corn Soup

-(10 3/4 oz) 1 1/2 c Pepperidge Farm Corn Bread

-Stuffing 1/4 c Finely chopped celery

1/4 c Finely chopped onion

1/2 t Paprika

4 Boneless pork chops, 3/4″ tk

1 T Packed brown sugar

1 t Spicy brown mustard

Prep Time: 10 minutes. Cook Time: 30 minutes. 1. Combine soup, stuffing, celery, onion and paprika. In 9″ greased

pie plate, spoon stuffing. Arrange chops on stuffing, pressing lightly into stuffing. 2. Combine sugar and mustard. Spread mixture evenly over chops.

3. Bake at 400′F. 30 minutes or until chops are no longer pink.

Garnish with celery leaves if desired. Serves 4.

1 Whole turkey

- fresh or thawed Stuffing of choice -(see recipes) Butter or margarine; melted Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry. (Cook neck and giblets for broth or to make giblet gravy.) Prepare stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely. Sew openings shut by lacing piece of string on wood picks. Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey. Place turkey, breast up, on rack in shallow roasting pan. Brush with melted butter. If roast meat thermometer is used, insert into thick part of thigh. Bulb should not touch bone. Roast at 325F. A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil last half hour for final browning. Turkey is done when thermometer registers 180 to 185F, or when thick part of drumstick feels tender when pressed with thumb and forefinger or when drumstick and thigh move easily.

1/4 lb Butter

1 Turkey,fresh (12-16#)

1/2 lb Salt pork,thinly sliced

—————————-CORN BREAD STUFFING—————————- 2 pk Corn bread mix (10 oz)

1/2 c Celery,chopped

1 Onion,medium,minced

1/2 c Butter

2 Egg yolks

Salt Pepper ——————————–TURKEY STOCK——————————– Turkey giblets+neck & wings 3 c Water

1/2 Onion,small,sliced

1/2 Garlic clove

1/2 Bay leaf

1/8 ts Basil,crumbled

1/8 ts Rosemary,crumbled

1/8 ts Thyme,crumbled

1/8 ts Salt

—————————-TURKEY GIBLET GRAVY—————————- 1/4 c Pan drippings

1/4 c Flour

1 c Water

2 c Turkey stock

Turkey giblets,cooked,choped Salt Pepper 1. Preheat oven to 425′F.~ 2. Cut butter into very thin slices; place in

freezer to harden while you prepare bird.~ 3. Wash turkey inside and out. Remove and reserve neck, giblets and wing tips. Pat dry with paper toweling. Starting at the breast, separate the skin from the meat by working your fingers between them. Slice your hand under skin as far as you can go and gently free the skin on both sides of the breast. Loosen it around the upper part of the legs, stopping about halfway down the legs. Insert slices of the cold butter, first under the leg skin, then under the breast skin. Reshape the loosened skin on the bird by patting it gently back in place. It will sag a bit but don’t let that upset you; it will cook back in place. Wrap bird loosely in waxed paper and refrigerate while preparing stuffing.~ 4. Fill cavity of turkey loosely with stuffing. (Place any remaining stuffing in a shallow baking dish and place in oven about 30 minutes before bird is roasted. Bake until firm and lightly browned.) Fasten neck skin of turkey to body with skewer. Push legs under band of skin at tail or tie to tail. Place slices of salt pork over breast and fasten with wooden picks. Place turkey on its side on rack in shallow open roasting pan.~ 5. Cook for 15 minutes, then turn bird on other side and roast for 15 minutes longer.~ 6. Lower temperature to 325′F. and continue to roast turkey, turning the bird from side to side and basting often with the drippings from pan, for about 3-1/2 to 4 hours, or until juices run yellow - no longer pink - when thigh is pierced with a fork. Roast turkey breast side up for the last 15 minutes of cooking time. (Remove and discard salt pork when crisp and most of fat has been rendered. If fat in pan bgins to burn, add a few tablespoons of water.) Transfer turkey to serving platter and let rest 30 minutes before carving. Reserve all drippings in pan for gravy.~ ~ *** CORN BREAD STUFFING ***~ 1. Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl.~ 2. Saute celery and onion in butter in a large skillet until soft. Spoon vegetables and butter over corn bread crumbs.~ 3. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste.~ Makes approximately 3 quarts, or 12 cups.~ ~ *** TURKEY STOCK ***~ 1. Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock.~ ~ *** TURKEY GIBLET GRAVY ***~ 1. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.

4 tb Butter or margarine

500 g Minced pork

2 c Sultanas

1/2 c Pine nuts

10 Green (spring) onions,

-chopped 2 Onions, finely chopped

1 c Bread crumbs

I cup parsley, chopped 2 tb Fresh coriander, chopped

2 tb Fresh oregano, chopped

g Rind of 1 orange. The next four posts should come in handy on the next holiday when you’re faced with yet another turkey to fix. One is from the US, the rest are from other parts of the world. The Argentine Creole Stuffing looks *very* interesting. All these assume you know how to stuff and cook a turkey. Plump sweet sultanas marry well with turkey meat, the pork mince adds richness and moistness and the generous quantity of fresh herbs lifts this stuffing out of the ordinary. Melt butter and gently fry minced pork until it changes colour, pressing out lumps with a fork. Add to the rest of the ingredients and mix well. From “Raw Materials” by Meryl Constance, Sydney Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

2 md Onions, chopped

4 tb Butter

Turkey giblets 500 g Floury potatoes, cooked,

-mashed 4 Eggs

20 Black olives, pitted and

-halved 4 tb Parsley, chopped

pn Nutmeg Salt and pepper Turkeys appeared on Portuguese tables as early as the 16th century, introduced by explorers, so Portuguese turkey stuffings have a long history. Fry the onion gently in the butter, chop the giblets small add to the onions and cook gently until tender. Combine the mashed potatoes with the eggs, olives and parsley, then add the giblet mixture and seasonings. From “Raw Materials” by Meryl Constance, Sydney Morning Herald, 12/15/92. Posted by Stephen Ceideberg; February 17 1993.

1 ea Goose; (9-12 lb Canadian wil

1 ea Tart apple; peeled and diced

10 ea Dried figs; cut in 1/4’s

2 1/2 c Crumbled corn bread

1 x Salt to taste

1 x Ground pepper to taste

3 tb Chopped parsley

2 ts Chopped fresh savory

1 x Gravy:

1 1/2 c Reserved goose broth

1-2 T flour Remove the neck and gizzard and place in a saucepan

with about 1 qt. of water and let simmer lightly for several hours while partially covered. Reduce to about 2 cups and season with salt. Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting. Stuff, lace, and truss the bird and roast in a 325′ oven, breast down, for 1 1/2 Hours. Draw off fat as it

accumulates. Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches >> to the body. Remove when done and let rest on a heated serving platter while you prepare the gravy. Pour off all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose. Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A)