ROAST TURKEY WITH GRAND MARNIER APRICOT STUFFING
Here's another good turkey and dressing recipe. DH loves stuffings and gobbles this one up. I've never really liked using the giblets (I think it's a mind thing, lol), but I am convinced that they really add a lot of flavor.
Provided by lazyme
Categories Whole Turkey
Time 5h30m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Make the stuffing - directions below.
- Preheat oven to 450°F
- Rinse the turkey inside and out and pat dry.
- Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
- Spoon the stuffing loosely into the cavities.
- Set aside any extra stuffing.
- Sew up the cavities or close with small trussing skewers.
- Place the turkey on a roasting rack in a roasting pan.
- Sprinkle all over with thyme and salt and pepper to taste.
- Spread the butter all over the turkey.
- Turn breast side up in the pan and cover the pan with aluminum foil.
- Place turkey in the oven and reduce heat to 425.
- Roast for 3 hours.
- Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
- Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
- Let turkey stand, covered with foil for 15 minutes before carving.
- STUFFING:.
- Place the apricots and 1 cup of Grand Marnier in a small saucepan.
- Heat to boiling.
- Remove from the heat and set aside.
- Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
- Melt 1/2 cup of butter in a large skillet over medium heat.
- Add the celery and onion and saute for 10 minutes.
- Transfer to a large mixing bowl.
- Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
- Remove and add to the celery mixture.
- Add the stuffing mix, apricots with liquid, and almonds.
- Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
- Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
- Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
- Stir well to moisten the stuffing.
- Season with thyme, salt and pepper to taste.
- Enough for a 21-24 pound turkey.
Nutrition Facts : Calories 1942.5, Fat 131.5, SaturatedFat 54.5, Cholesterol 655.1, Sodium 1327.3, Carbohydrate 27.7, Fiber 5.1, Sugar 12.8, Protein 156.4
ROASTED PEPPER TURKEY WITH ORANGE LIQUEUR
Steps:
- Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity
- Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.
- Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1 1⁄2 hours, until it is done. Total roasting time should be 3 1⁄2 hours.
- Let the turkey cool for at least 15 minutes before carving.
GRAND MARNIER TURKEY
Here's another turkey recipe that I have made in the past. I didn't actually use the cooking bag, but used a large roaster with a vent in the lid. I did need to add a little liquid to the bottom of the pan to deglaze the yummy parts that stuck to the pan. DH liked it which was surprising, because he is a true believer that a turkey isn't worth making if it isn't stuffed with a bread stuffing, lol.
Provided by lazyme
Categories Whole Turkey
Time 3h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Rinse turkey and pat dry inside and out; set aside.
- Combine dried fruit, raisins, and apples in a medium-size bowl.
- Put orange juice and chiles into a blender or food processor and process for 1 minute.
- Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the.
- fruit and let rest 15 minutes.
- Drain the fruit, reserving the liquid.
- Cut half the butter into 1/2-inch pieces and combine with the fruit.
- Stuff cavity of the turkey with most of the fruit.
- Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it.
- Combine remaining tequila and Grand Marnier.
- Have ready a basting syringe fitted with a metal injection nozzle and inject.
- the mixture all over the turkey.
- Melt remaining butter and carefully pour over the turkey in the roasting bag.
- Seal bag and cut 1/4-inch slit on the top to let steam escape.
- Place in a roasting pan and roast for 2 1/2 hours.
- Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up.
- When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing.
- Place all the fruit in a serving bowl.
- Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.
Nutrition Facts : Calories 1188.3, Fat 52.5, SaturatedFat 20.9, Cholesterol 319.7, Sodium 303.8, Carbohydrate 98, Fiber 16.4, Sugar 27.1, Protein 87.3
CRANBERRIES GRAND MARNIER
This is wonderful with turkey, pork roast or any holiday feast. Recipe was repeated in the local Illinois paper Christmas edition year after year in the 1970's. Readers wouldn't stop requesting the recipe. Feel free to use any orange flavored liquor you have or hand. You can't make a mistake with this side dish.
Provided by gulf-gal
Categories Berries
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine 2 cups sugar and water in a large saucepan. Bring to a boil and boil 5 minutes.
- Add washed cranberries. Boil 10 minutes or until almost jelled. Remove from heat.
- Fold in Grand Marnier, orange zest and lemon juice. Sprinkle with 2 tablespoons sugar. Fold sugar into mixture.
- Chill or freeze until ready to use.
Nutrition Facts : Calories 186.4, Fat 0.1, Sodium 1.9, Carbohydrate 48.3, Fiber 2.2, Sugar 44.4, Protein 0.2
GRAND MARNIER SOUFFLé
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
Provided by Bryan Miller And Pierre Franey
Categories custards and puddings, times classics, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
- Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
- In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
- Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
- Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 35 grams, TransFat 0 grams
SILVER PALATE GRAND MARNIER APRICOT STUFFING
I realize this is un-American, but I could run for President of Turkey Haters Anonymous. There's no ButterBall on my menu, but this recipe from Silver Palate is an annual tradition--the best un-stuffed stuffing ever! It goes along with the SP recipe for "Thanksgiving Potatoes" already on Zaar in many versions - potatoes mashed with butter, cream cheese & sour cream. With these two things on your plate, who needs the bird? THA'ers unite. I know you're out there.
Provided by San Marcos Sunshine
Categories < 4 Hours
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes. When cool, remove and finely dice, discarding the liquid.).
- Melt ½ cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large bowl.
- In the same skillet, cook the sausage, crumbling it with a fork, until it's no longer pink. Remove from heat and add to the celery & onion mixture.
- Add the stuffing mix, apricots with the liquid, the almonds (and the optional giblets.) Stir to combine.
- Heat the remaining 1/2 cup butter and chicken stock just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing, adding the thyme, salt and pepper to taste.
- Bake stuffing in a large buttered casserole at 325 degrees for 30-35 minutes.
- If you insist, you'll have enough to stuff a 21-24 pound bird with a small extra casserole on the side.
- Note: I usually make just ½ recipe. The Grand Marnier is expensive. If not in your budget, you might substitute another orange flavored liqueur (even Southern Comfort works.).
Nutrition Facts : Calories 495.5, Fat 29.6, SaturatedFat 13.5, Cholesterol 76.6, Sodium 879.3, Carbohydrate 39.7, Fiber 3.6, Sugar 10.4, Protein 18.6
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