There is a lot of controversy about whether or not you should stuff your bird. If you know how to roast a bird, the stuffing should never cause any food-borne illnesses. The key is to ensure your bird is completely thawed, and that you cook it long enough at a low enough temperature to cook the stuffing and the bird completely. The flavors of stuffing cooked in the bird and of a stuffed bird cannot be replicated! You will not regret doing things the old fashioned way. But you must follow directions - do not use modern variations to try and accomplish old-world flavor!
A lot of our food traditions are regional. For instance, many southern families have never known the kind of stuffing that originated in the mid-west among Germanic and Scandinavian families. The recipe I use is a variation on my great-grandmother's recipe. The slow-cook method also comes from her.
One thing is for sure - you should never attempt to make this meal "healthy". Do not substitute margarine for butter. The goal here is "old world goodness". You would never try to make "chicken fry" healthy - same principle here! If you're going to aim toward calorie control - focus on portion size! :)
You will need a large roasting pan and a VERY large bowl for mixing. I often use one of the large disposable aluminum roasting pans for mixing my stuffing.
20-25lb Turkey (keep all the extras - liver, heart, gizzards, etc...)
3 bags of bread cubes*
1-2 large green pepper
1 pint mushrooms
1 large yellow onion
1 large stalk celery
1-2 eggs
1lb (unseasoned) ground pork sausage
1 can Campbell's Cream of Mushroom soup
1 stick melted butter
approx 1-2 Tbsp ground sage
approx 2-4 Tbsp Italian Seasoning
2 tsp salt
1 tsp ground pepper
Chop veggies into small pieces of equal size. You don't want them about the size of a cheerio or slightly larger. Smaller will turn the stuffing mushy, larger and you'll be able to taste the individual veggies - which is not good. Chop all of the "extras" that come in your turkey except for the neck. Add all ingredients, minus the neck and the turkey, to your mixing dish. Using your hands, thoroughly mix together until they are completely incorporated and all bread cubes are covered. You don't want little dry cubes getting left in the corners.
Make sure your sink is VERY clean. Stick your bird (make sure you give her a name and tell her what a wonderful bird she must have been) in the sink and wash with cool water. If there are still feathers remaining, remove them. Inspect for large portions of fat that need to be trimmed around the butt and the neck. DO NOT remove the extra skin at the top of the breast.
Pat your affectionately named turkey dry with paper towel and rest in your roasting pan. Carefully stuff the bird. Stuff from bottom to top, so the first stuff you put in should butt up at that extra skin. I make a big bulge at that end, filling the space that is created by the extra skin. Secure by tucking - you shouldn't need a toothpick or anything. Stuff as tightly and full as you can manage!
Rub entire bird with softened salted butter. Be generous - she's gonna need it! :)
Place remaining stuffing around bird or in a separate 9x13 baking dish. Cover and set in fridge.
Cover your bird completely with heavy duty aluminium foil - careful that the foil doesn't touch the bird. You'll have some skin removal if it sticks.
If you've never slow roasted before, I recommend inserting a thermometer. You will feel more sure that way! :)
You'll want to start baking around midnight, the night before. Set the oven temp at 200-225 (slow roasting remember). When you wake up in the morning, your home will have the faint aroma of "HOLIDAY". Increase temperature to 350 around 9 or 10am. Be sure you are basting the turkey every hour at this point. Remove drippings to separate dish as well. You will use these for gravy AND for basting the extra stuffing. Remove foil for the last hour of baking to allow skin to get crispy. Turkey should be done around 1-2pm. Watch her, she'll let you know when she is done. After you remove her from the oven, cover with foil and allow to rest for at least 30 min. SHE WILL NOT GET COLD - I promise!!
The rule in my house is, we eat when the Turkey is ready. So that is typically around 2:30 or 3pm.
Baste remaining stuffing (in baking dish) with juice from the turkey and bake at 350 for 45min to an hour.
Oh - and you can throw the neck away now...
*For a gluten free variation, bake Pamela's Wheat Free Bread (Pamela's Baking mix) and cut into cubes - dry in oven at 170-200 until crispy.
Wednesday, November 17, 2010
Cranberry-Applesauce
It's that time of year when I get a little nutty about traditional foods. I'll be posting some of my staple Thanksgiving dishes.
Regarding your choice of apple, I prefer Galas for my pies and sauces. I realize this is a non-traditional choice and not what you would expect to hear. Most will tell you a mix of Granny Smith and Fuji are good for pies and something like a Braeburn for sauce. However, my position can be supported. I don't like to use a lot of sugar - namely because I like to taste the fruit. Hence, my choice of a sweeter apple means less sweetener. Also, because the Gala is softer, you will not need to "mush" the apples. I do like small apple chunks, so I don't run it through a sieve.
Yields approx 8 / 8oz jars
5lbs Apples
1-2lbs Cranberries
1 c. sugar
1 tbsp Cinnamon
Peel apples with vegetable peeler. Remove core (use whatever method you prefer), cut into 8ths and then slice sections into thirds or fourths. You should end up with small 1/2" to 1/4" triangular pieces of apple. Add apple pieces to pot and about 1/2" of water to cover the bottom of the pot cover with lid. Allow to cook slowly over medium to medium-high heat. It should bubble, but not boil - you're looking for a simmer.
Cook for approx 1 hour. Your apples should be pretty soft at this point and easily mashed with a fork.
Add cranberries, sugar and cinnamon. Bring back to simmer and allow to cook until cranberries "pop". You may actually hear this as they burst and release their juices and seeds! (I think this is the exciting part!!)
Simmer for about 20-25 min on med-low heat.
You can can or serve warm. We use this in lieu of plain cranberry-sauce. It is also a very nice accompaniment to pork dishes.
If you like a sweeter sauce add more sugar to taste while sauce is simmering. Be very careful when taste-testing the hot sauce. Hot boiling fruit holds its temperature quite well. Also, if you like a less "chunky" sauce, use a potato masher to mash to the desired consistency. I would highly recommend not making something that resembles store bought apple sauce. If you do that - don't tell anyone you got the recipe from me! :)
Regarding your choice of apple, I prefer Galas for my pies and sauces. I realize this is a non-traditional choice and not what you would expect to hear. Most will tell you a mix of Granny Smith and Fuji are good for pies and something like a Braeburn for sauce. However, my position can be supported. I don't like to use a lot of sugar - namely because I like to taste the fruit. Hence, my choice of a sweeter apple means less sweetener. Also, because the Gala is softer, you will not need to "mush" the apples. I do like small apple chunks, so I don't run it through a sieve.
Yields approx 8 / 8oz jars
5lbs Apples
1-2lbs Cranberries
1 c. sugar
1 tbsp Cinnamon
Peel apples with vegetable peeler. Remove core (use whatever method you prefer), cut into 8ths and then slice sections into thirds or fourths. You should end up with small 1/2" to 1/4" triangular pieces of apple. Add apple pieces to pot and about 1/2" of water to cover the bottom of the pot cover with lid. Allow to cook slowly over medium to medium-high heat. It should bubble, but not boil - you're looking for a simmer.
Cook for approx 1 hour. Your apples should be pretty soft at this point and easily mashed with a fork.
Add cranberries, sugar and cinnamon. Bring back to simmer and allow to cook until cranberries "pop". You may actually hear this as they burst and release their juices and seeds! (I think this is the exciting part!!)
Simmer for about 20-25 min on med-low heat.
You can can or serve warm. We use this in lieu of plain cranberry-sauce. It is also a very nice accompaniment to pork dishes.
If you like a sweeter sauce add more sugar to taste while sauce is simmering. Be very careful when taste-testing the hot sauce. Hot boiling fruit holds its temperature quite well. Also, if you like a less "chunky" sauce, use a potato masher to mash to the desired consistency. I would highly recommend not making something that resembles store bought apple sauce. If you do that - don't tell anyone you got the recipe from me! :)
Friday, October 8, 2010
Steffi's Wedding Marinara
1 20 oz can pureed tomatoes
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic
1 yellow onion
1-1 1/2 c. Chianti
1 c. thinly sliced porcini mushrooms
2 Tbsp freshly chopped basil
2 Tbsp freshly chopped flat leaf parsley
1/2 tsp red pepper flakes
Salt and pepper to taste
In large sauce pan heat olive oil over medium heat. Add finely chopped yellow onion and cook until translucent (3-5 min). Crush garlic cloves with the back of your chefs knife. Chop crushed garlic until finely chopped. Add to onions and cook for another min. Add butter, when butter is melted add mushrooms and cook until soft. Add wine and turn heat to high. Simmer on high until all the liquid is evaporated. Add pureed tomatoes, herbs, red pepper and salt and pepper. Bring to a simmer and cook for another 15 minutes.
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic
1 yellow onion
1-1 1/2 c. Chianti
1 c. thinly sliced porcini mushrooms
2 Tbsp freshly chopped basil
2 Tbsp freshly chopped flat leaf parsley
1/2 tsp red pepper flakes
Salt and pepper to taste
In large sauce pan heat olive oil over medium heat. Add finely chopped yellow onion and cook until translucent (3-5 min). Crush garlic cloves with the back of your chefs knife. Chop crushed garlic until finely chopped. Add to onions and cook for another min. Add butter, when butter is melted add mushrooms and cook until soft. Add wine and turn heat to high. Simmer on high until all the liquid is evaporated. Add pureed tomatoes, herbs, red pepper and salt and pepper. Bring to a simmer and cook for another 15 minutes.
Saturday, October 2, 2010
Sour Cream Garlic Mashed Potatoes
1/4 c. Whole Milk
2 Tbsp Sour Cream
2 Tbsp Butter
1/4 tsp Garlic Powder
2 Tsp Chives
salt and pepper to taste
Leaving skin on, boil potatoes until easily pierced with a fork. Use hand-held blender to "mash". Add butter and milk and continue to blend using hand-held blender. Once milk and butter are fully incorporated add sour cream, garlic powder and salt and pepper to taste. Blend. If potatoes are not creamy enough add milk.
Garnish with chives. The best way to chop chives is to use kitchen shears and cut them into small pieces (see photo).
Heirloom Tomato and Basil Pasta
1/2 c. Olive Oil
3-6 Garlic Cloves
1 Tbsp Red Pepper
1/4 c. Italian Flat-Leaf Parsley
1 Tbsp Fresh Chopped Basil
1 Tbsp Fresh Chopped Mint
1 Pint Mixed Heirloom Cherry Tomatoes
Cook pasta according to instructions. Typically, you will want a minimum of 4 quarts of water per pound of pasta. Boil pasta on high for 7-10 min until it is al dente. You do not need oil in the water, but you should add salt to the pasta while it cooks. Do not rinse the pasta once it is done, you need the starch on the pasta to help it stick to the sauce.
While pasta cooks, heat oil over medium flame. Add sliced or crushed garlic to hot oil. Cook garlic until it golden brown. Do not over cook or burn the garlic, else it will turn bitter and ruin your sauce. Once garlic is golden, remove from oil and set aside. I use a "dusting spoon" (see photo) to retrieve the garlic.
Add red-pepper flakes to oil and good for 1-2 minutes. replace garlic, add tomatoes and pasta to oil. Toss until full incorporated. Add herbs and parsley and toss.
Place in large serving bowl and serve!
Friday, October 1, 2010
Body For Life -12 weeks
So...I've reached a point of frustration. I started this "journey" in November to loose weight. I lost some - but coming up on the 11 month mark and I have not made the progress I wanted to. I have approx 15-20lbs to be at what doctors would call a healthy weight. At 5'10" I should be between 150-170. I've been 150 before, with no muscle and that was very thin for me. Don't get me wrong - I'd love to get down to 150. However, in the interest of being realistic and realizing that I am not 25, I am 30 (going on 31) and I will never again look like I am 25, I am aiming for 170. :)
Currently, I'm in a size 10/12. When I was this size before, I weighed 170ish. That tells me the last 11 months have succeeded in helping me build lots of muscle. And I can tell! My muscles are toned, I am very strong. I'm still doing weight training three days a week with my trainer and cardio another 2-3 days a week.
So, what's the problem. The only remaining thing I can identify is my diet. Given the blog (and its yummy recipes) and the fact that I simply love good rich food, we must settle on my diet. :) At my lowest weight, I was very particular about food (calories, carbs, and fat) and very disciplined. What is it that takes place in marriage that makes us eat? There is no way I could serve my former meals to my husband for dinner and expect him to like it. Tomato stuffed with dry tuna seasoned with lemon juice and salt and pepper. Mmmmmm... while it wasn't awful, it doesn't quite compare with chorizo stuffed pork tenderloin - does it?
In honor of my trip back to Austria, I am going to push myself a little harder. I'd like to fit in my skinny jeans for the trip! So that is the goal. :) I've done Body for Life or similar diets before and they work. It is clean simple food that is designed to get the sugars and fats out of your system. Here is what it looks like:
Breakfast:
1 boiled egg, 1 slice of flax seed GF toast (dry)
Snacks (2/day):
Non-fat unsweetened plain Greek yogurt and 1/2c. blueberries
Non-fat cottage cheese and 1c. celery/carrots
1 sliced apple and 2 tbsp peanut butter
Hummus and carrots/cucumber
1 serv. laughing cow cheese and celery
Lunch:
4 oz tuna (seasoned with lemon juice, dill and red onion), 1 whole tomato
4 oz low-fat deli meat, 1/2 avocado, sliced green pepper wrapped in lettuce
4 oz chicken breast, 2 corn tortillas, salsa
Dinner:
4 oz meat (no red)
1/2 c. veggies (cooked) 1 c. raw
1/2 c. starch (rice, potato, GF pasta, GF bread)
salad seasoned with oil and vinegar
So, if I can actually stick to this, I should be back in my Citizens of Humanity jeans by my 31st birthday! :)
Currently, I'm in a size 10/12. When I was this size before, I weighed 170ish. That tells me the last 11 months have succeeded in helping me build lots of muscle. And I can tell! My muscles are toned, I am very strong. I'm still doing weight training three days a week with my trainer and cardio another 2-3 days a week.
So, what's the problem. The only remaining thing I can identify is my diet. Given the blog (and its yummy recipes) and the fact that I simply love good rich food, we must settle on my diet. :) At my lowest weight, I was very particular about food (calories, carbs, and fat) and very disciplined. What is it that takes place in marriage that makes us eat? There is no way I could serve my former meals to my husband for dinner and expect him to like it. Tomato stuffed with dry tuna seasoned with lemon juice and salt and pepper. Mmmmmm... while it wasn't awful, it doesn't quite compare with chorizo stuffed pork tenderloin - does it?
In honor of my trip back to Austria, I am going to push myself a little harder. I'd like to fit in my skinny jeans for the trip! So that is the goal. :) I've done Body for Life or similar diets before and they work. It is clean simple food that is designed to get the sugars and fats out of your system. Here is what it looks like:
Breakfast:
1 boiled egg, 1 slice of flax seed GF toast (dry)
Snacks (2/day):
Non-fat unsweetened plain Greek yogurt and 1/2c. blueberries
Non-fat cottage cheese and 1c. celery/carrots
1 sliced apple and 2 tbsp peanut butter
Hummus and carrots/cucumber
1 serv. laughing cow cheese and celery
Lunch:
4 oz tuna (seasoned with lemon juice, dill and red onion), 1 whole tomato
4 oz low-fat deli meat, 1/2 avocado, sliced green pepper wrapped in lettuce
4 oz chicken breast, 2 corn tortillas, salsa
Dinner:
4 oz meat (no red)
1/2 c. veggies (cooked) 1 c. raw
1/2 c. starch (rice, potato, GF pasta, GF bread)
salad seasoned with oil and vinegar
So, if I can actually stick to this, I should be back in my Citizens of Humanity jeans by my 31st birthday! :)
Monday, August 9, 2010
Weekly Menu
Since Rhett and I were married the one area of our budget that we've fought tooth and nail to control is food - be it eating out or the grocery bill. Because we both work from home, we often eat out just to have a reason to get out of the house. However, we are bound and determined to practice more discipline in this area and thus I am attempting to "plan" meals. I am a planner in all things except for meals. The "Culinary Artist" within me despises being controlled by a "planned" meal. However, I am willing to give meal planning a try and am a actually excited about this week's dinners. So, here goes. I did my best to provide a rough grocery list for you if you are looking to replicate the meal plan.
Recipes will follow! :) Since I don't use recipes and experiment, I will post once I've recorded what I actually use. :)
Monday: Chicken Fajitas
Grocery List
Red, Yellow and Orange Bell Pepper
Jalapeno
Mushrooms
Yellow Onion
Chicken Tenders
Sour Cream
Avocado
Tomato
1 can Black Beans
Corn Tortillas
Fajita Seasoning (I use the organic blend from Whole Foods)
Tuesday: GF Spaghetti and Tomato Basil Ragu
Grocery List
1 box Quinoa Spaghetti Noodles
14 oz can diced/peeled stewed tomatoes
1 lb ground meat (I'll be using elk)
Fresh Basil (from the garden)
mushrooms (desire amt)
2 slices thick bacon
1 yellow onion
1 tsp dried marjoram
2 Tbsp Tomato Paste
1 Tbsp Corn Starch (for thickening - you can use flour)
Wednesday: Chili
Grocery List
14 oz Stewed Tomato
1 can black beans
1 can pinto beans
1 can kidney beans
1 lbs ground meat (optional)
1 medium yellow onion
2 Tbsp minced garlic
1 jalapeno
Thursday: Chicken with Lemon and Capers and wild rice
Grocery List
Chicken Breast (how ever many you need to serve)
2 Lemons
1 small jar capers
2-3 cloves garlic
2-3 slices prosciutto
1/4 c. chicken broth
1/4 c. white cooking wine
1/4 c. grated cheese (mozzarella) *optional
Wild Rice (enough to serve)
Friday: Chinese Stir Fry and Mai Fun Noodles
Grocery List:
Asparagus
Mushrooms
Bean Sprouts
Onion
Green Peppers
Snow Peas
Chicken Tenders
Stir Fry Seasoning
1 pkg Mai Fun Noodles
Recipes will follow! :) Since I don't use recipes and experiment, I will post once I've recorded what I actually use. :)
Monday: Chicken Fajitas
Grocery List
Red, Yellow and Orange Bell Pepper
Jalapeno
Mushrooms
Yellow Onion
Chicken Tenders
Sour Cream
Avocado
Tomato
1 can Black Beans
Corn Tortillas
Fajita Seasoning (I use the organic blend from Whole Foods)
Tuesday: GF Spaghetti and Tomato Basil Ragu
Grocery List
1 box Quinoa Spaghetti Noodles
14 oz can diced/peeled stewed tomatoes
1 lb ground meat (I'll be using elk)
Fresh Basil (from the garden)
mushrooms (desire amt)
2 slices thick bacon
1 yellow onion
1 tsp dried marjoram
2 Tbsp Tomato Paste
1 Tbsp Corn Starch (for thickening - you can use flour)
Wednesday: Chili
Grocery List
14 oz Stewed Tomato
1 can black beans
1 can pinto beans
1 can kidney beans
1 lbs ground meat (optional)
1 medium yellow onion
2 Tbsp minced garlic
1 jalapeno
Thursday: Chicken with Lemon and Capers and wild rice
Grocery List
Chicken Breast (how ever many you need to serve)
2 Lemons
1 small jar capers
2-3 cloves garlic
2-3 slices prosciutto
1/4 c. chicken broth
1/4 c. white cooking wine
1/4 c. grated cheese (mozzarella) *optional
Wild Rice (enough to serve)
Friday: Chinese Stir Fry and Mai Fun Noodles
Grocery List:
Asparagus
Mushrooms
Bean Sprouts
Onion
Green Peppers
Snow Peas
Chicken Tenders
Stir Fry Seasoning
1 pkg Mai Fun Noodles
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