Mustard Plaster Turkey With Mashed Potato Stuffing Food

MUSTARD PLASTER TURKEY WITH MASHED POTATO STUFFING

Steps:

• Preheat oven to 325 degrees.
• Revove neck and giblets from turkey and rinse bird. Dry, tuck back wings, and set aside.
• Melt 7T. butter and cook onions till soft. Pour over mashed potatoes.
• Add sage, 1T. salt, 1/2t. pepper, and 1/2 t. mustard to potatoes. Mix well.
• Potatoes can be kept warm and served alongside bird OR you can line the inside cavity of the bird with cheesecloth (double it over for added strength) and cook stuffing in the cavity of the bird. Make sure to tie legs if doing so.
• Mix 8T. softened butter with 2T. mustard, 1T. salt, 1/2 t. pepper, and 3T. flour and spread over breast and legs of turkey (the husband likes to double the plaster and spread over the entire bird. If doing so, it helps the plaster stick if you lightly dust the entire bird with flour first.).
• Criss-cross bacon over breast if desired.
• Bake until thermomter registers 160 degrees in breast and thigh (start checking at 3 hours).
• Let rest 5 minutes before carving.

GRAINY MUSTARD MASHED POTATOES

Steps:

• Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.

MUSTARD MASHED POTATOES

Steps:

• In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.
• In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)

MASHED POTATO STUFFING

Steps:

• In a bowl, combine the potatoes and crumbs; set aside. In a skillet, saute onions in butter until tender; add to potato mixture. Stir in egg substitute, poultry seasoning, salt and pepper. , Just before baking, stuff turkey. Skewer and fasten openings. Tie drumsticks together. Place with breast side up on a rack in a roasting pan. Cover and bake at 325° for 3 to 3-3/4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing.

POTATO STUFFING

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.

GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
• Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
• Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
• Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.

BASIC MUSTARD MASH

Steps:

• Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.

IRISH POTATO STUFFING

Steps:

• 1. Mash or rice the potatoes, put them in a large bowl. Melt the butter in a skillet, pour most of it over the potatoes. Saute' the celery and onion until the celery is tender. When done add this to the potato mixture. Add the sage, salt, pepper and parsley. Blend well. Either stuff a goose, turkey or chicken with this and roast in the oven according to the time needed per the weight of your poultry. OR Bake in the oven in roast pan at 350 degrees for 20 minutes.

MUSTARD-RUBBED ROAST TURKEY WITH MUSHROOM GRAVY

Steps:

• For turkey:
• Coarsely puree first 7 ingredients in processor. Reserve 1/2 cup mustard mixture in bowl; cover and chill.
• Rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast, legs and thighs to loosen skin. Using hand, spread 1 cup mustard mixture under skin over turkey breast, legs and thighs. Spread remaining mustard mixture inside main cavity. Place turkey on rack in large roasting pan. Slide pan with turkey into large plastic bag (about 30-gallon capacity). Close bag; refrigerate turkey at least 1 day and up to 2 days.
• Position rack in bottom third of oven; preheat to 325°F. Remove pan with turkey from bag. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Spread 1/2 cup chilled mustard mixture all over turkey. Roast 2 hours. Baste with 1/2 cup broth. Continue to roast until turkey is brown and thermometer inserted into thickest part of thigh registers 180°F, basting frequently with remaining 1 1/2 cups broth and pan juices and covering loosely with foil if browning too quickly, about 1 hour 30 minutes longer if unstuffed and 2 hours longer if stuffed.
• Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes. Reserve pan juices for gravy.
• For gravy:
• Pour pan juices into large measuring cup. Spoon off fat, reserving 2 tablespoons. Heat 2 tablespoons turkey fat in heavy large skillet over medium-high heat. Add mushrooms to skillet; sauté until brown and tender, about 15 minutes. Add enough broth to pan juices to measure 3 1/2 cups. Add 3 1/2 cups pan-juice mixture and cream to mushrooms. Boil 8 minutes to blend flavors. Mix cornstarch and 1/4 cup broth in small bowl. Mix into gravy. Continue to boil until gravy thickens, about 1 minute; season with salt and pepper.
• Serve turkey with gravy.

MUSTARD MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with the butter and milk, and season with salt and pepper.
• Whip the potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if the potatoes are too dry. Beat in the whole grain mustard, and serve immediately.

MEAT AND POTATO STUFFING

Steps:

• peel and boil potatoes.
• dice onion.
• cook onion and meats in fry pan
• drain fat.
• mash cook potatoes and cooked meat mixture together.
• add salt,pepper and bell's to taste.
• may be eaten as is or used as stuffing.