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Thanksgiving Brined Turkey and Stuffing

by Tom Fleming

BRINE:

INGREDIENTS:

1 gallon water

1 cup kosher salt

1 cup sugar

3 bay leaf

4 rosemary sprigs

2 sprigs thyme

2 orange

2 lemon (zested)

2 TBSP fresh ginger

10 black peppercorns

1 gallon ice cubes

METHOD:

In large stock pot place water, salt, sugar, bay leaf, rosemary, oranges split in half, lemons split in half, ginger, and peppercorn. Bring brine to boil. Cool and reserve.

STUFFING:

INGREDIENTS:

SERVES 8

1/2 lb. Andouille sausage

3 Granny Smith apples

3 large French baguettes

1 1/2 qt. Chicken stock

1 large yellow onion

2 medium carrots

3 stalks celery

2 cloves garlic, minced

1 TBSP fresh chopped rosemary

2 TBSP fresh chopped sage

4 oz. unsalted butter

1 bay leaf

2 cups heavy cream

Salt and pepper to taste

METHOD:

Cut baguettes in medium cubes and thoroughly dry in 250° oven.

Wash celery and finely chop. Wash, peel and fine chop carrots peel and finely chop onions. Place three vegetables and minced garlic in bowl and reserve.

Place chicken stock in medium pot and bring to boil and keep on stove for later use.

Wash and cut apples into medium dice and reserve.

Finely chop andouille sausage. Place sausage in large pot with 2 oz. Butter and cook thoroughly. Add chopped vegetables and sauté until tender. Add dried bread and sauté with vegetables for 2 minutes.

Slowly add stock to moisten bread. Add herbs and cream. Season to taste with salt and pepper.

Place in baking dish and dot with remaining butter. Bake at 325° until golden brown.

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