PASSOVER STUFFING FOR TURKEY
This stuffing is great for passover, but I use it during other times of the year. It is very tasty, but not terribly low fat or low carb.
Provided by Lynn Joanne
Categories Kosher
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Crumble matzoh and soak in colander. Make sure that the matzoh is soft. Don't be afraid to use your hands to mix the matzoh.
- In the mean time saute onions,carrotts,& celery. I usually use olive oil to cover pan. Saute everything until onions,celery and carrotts show signs of carmelization. Remove from pan. Don't forget to salt and pepper to taste.
- Put chicken livers in and cover the pan with enough olive oil to saute livers. While livers are sauting cut them up in small pieces. Use salt and pepper to taste. When livers are sufficienty cooked add the onions, carrotts and celery. Add poulty seasoning to taste. I am somewhat heavy handed on the poultry seasoning. After all your going to add the matzoh next.
- Next add the drained matzoh. Mix everything togeter. Taste to see if it needs more salt or pepper. If you like your stuffing somewhat wet you can add some chicken stock to it.
- This really is delicious. Cook is separately. Serve with poultry.
Nutrition Facts : Calories 117.5, Fat 8, SaturatedFat 1.5, Cholesterol 148.4, Sodium 52.1, Carbohydrate 4.1, Fiber 0.9, Sugar 1.7, Protein 7.4
TURKEY AND STUFFING
I generally follow the rule of 12 to 15 minutes per pound if the bird has stuffing in the cavity. A little less if no stuffing is involved. My recipe below makes enough stuffing for a 16 to 20-pound bird.
Provided by Alex Guarnaschelli
Time 3h50m
Yield serves 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the turkey: Preheat the oven to 350 degrees F. Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Season the bird with salt and pepper. Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked. Place the celery, onions, garlic, sage, bay, and rosemary in and around the turkey in the roasting pan - these will be used to make the stuffing when everything is roasted.
- Place the roasting pan in the center of the oven. Cook for about 12 minutes per pound. After about 2 hours of cooking, remove the cheesecloth from the top of the breasts and return the turkey to the oven to cook for 1 more hour. If the tips of the wings start to get too dark, cover with foil to prevent them from burning.
- For the gravy: Place the neck and the chicken stock in a pot and simmer gently on top of the stove as the turkey finishes cooking. The stock should reduce by about half. Season with salt and pepper.
- How do you know when the turkey is done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with a thermometer. When done, remove the bird from the oven, transfer it to a flat surface (or serving platter), and allow it to rest for 20 to 30 minutes before removing the vegetables for stuffing and carving the meat.
- For the stuffing: Heat a large skillet and add half a stick of butter. Add the sausage and cook until brown and crispy. Reserve any grease and set the sausage in a large bowl with the roasted vegetables from the turkey tray. Add the remaining butter to the pan. Add the cubed sourdough bread and cook, stirring, until they toast golden brown, 6 to 8 minutes. Toss and season with salt and pepper before adding to the bowl with the vegetables. Stir everything together and taste for seasoning, adjusting if necessary.
- For the gravy: Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan over the burners of the stove, add the mustard and marsala to the pan, and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off of the pan as the marsala reduces. Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Reduce the marsala until there is almost no liquid. Add the remaining chicken stock and the flour mixture to the roasting pan. Whisk to blend. Taste for seasoning. Reduce until the mixture thickens. Transfer to a gravy boat.
- Allow the turkey to rest for 15 to 20 minutes before carving. Serve sliced turkey with stuffing (dressing) on the side.
TURKEY BREAST STUFFED WITH MATZO AND FENNEL
Steps:
- Make stuffing:
- Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Reduce heat to moderate and add fennel, celery, and 1/2 teaspoon salt, then cook, stirring occasionally, until fennel and celery are golden and tender, 10 to 12 minutes. Transfer vegetables to a bowl to cool.
- Soak raisins in boiling-hot water to cover 5 minutes, then drain well and chop. Add to vegetables.
- Rinse matzo in a colander under hot running water until softened, 15 to 30 seconds. Drain, pressing gently on matzo to extract excess water. Add to vegetables along with egg, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir until combined.
- Stir together 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and ground fennel seed in a small bowl.
- Bone turkey and remove skin:
- See No Bones About It.
- Butterfly and flatten turkey:
- Arrange 1 breast half, skinned side down, lengthwise on work surface, with thinner, pointed end nearest you. Starting at top (thicker part), cut breast half lengthwise down middle, but not all the way through to work surface, with a boning knife or a sharp, small knife, stopping about 1 inch from end closest to you. Then, turning knife horizontally, cut turkey breast open on either side like a book jacket, beginning at lengthwise cut, to form 2 flaps. Open flaps, then put butterflied breast between 2 sheets of plastic wrap.
- Pound turkey with flat side of a meat pounder or with a rolling pin until 1/2 inch thick. Butterfly and flatten remaining breast half.
- Stuff and roast turkey:
- Put oven rack in middle position and preheat oven to 375°F.
- Remove top sheet of plastic wrap from 1 breast half and pat turkey dry. Arrange with a short side nearest you and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mound half of stuffing in center, leaving a 1-inch border on each long side. Fold short end nearest you over stuffing to enclose, gently pressing on filling, then roll to form a cylinder (don't roll too tight, or filling will slip out of ends). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Season remaining turkey breast half with remaining 1/4 teaspoon each of salt and pepper, then stuff, roll, and tie in same manner.
- Rub fennel oil all over roasts to coat. Heat remaining 2 tablespoons oil in a large heavy flameproof roasting pan straddled across 2 burners on moderately high heat. Add roasts (position 1 roast over each burner) and sear, turning with tongs, until golden brown on all sides, about 6 minutes total. Cover pan tightly with foil and roast turkey in oven until a thermometer inserted diagonally 2 inches into center of each roast (to touch stuffing) registers 165°F, 35 to 40 minutes. Transfer roasts to a cutting board and let stand, loosely covered with foil, 10 minutes before slicing.
- While roasts stand, straddle roasting pan across 2 burners on moderately high heat, then add 1 1/2 cups broth and deglaze by boiling, stirring, and scraping up brown bits, until liquid is reduced to about 1 cup, 2 to 3 minutes. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then boil, whisking, until slightly thickened, 1 to 2 minutes. Pour sauce through a fine-mesh sieve into a sauceboat and skim off any fat. Serve turkey with sauce.
MATZO STUFFING
This is a super yummy dish that my family has every Passover and sometimes for Thanksgiving. It can also be spiced up by adding different vegetables that are in season.
Provided by Annelise Friedman
Categories Other Side Dishes
Time 50m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375°F.
- 2. In a large pan over medium heat, melt the butter and sauté the onions and other vegetables. Sauté until the onions are nearly brown and the other vegetables are tender, should take 10-12 minutes.
- 3. Add matzo to pan with the other vegetables and toast it for 2 minutes. Add salt, pepper, garlic powder, & paprika.
- 4. Transfer the mixture to a large bowl. Stir in the broth and eggs.
- 5. Pour mixture into a greased 9x13 dish and bake uncovered for 45 minutes or until browned.
PASSOVER STUFFING WITH NUTS AND MUSHROOMS
I was looking for an interesting stuffing recipe and decided to give this one a try. Unfortunately I have never been able to find chestnuts at Passover time so I substitute walnuts. I was shocked at how much everyone loved this dish so I continue to make it every year. I found the recipe at www.jewish-food.org/. Credit is give to Sean McCormick ([email protected]). I have always made this in a separate pan so the vegetarians at the table can enjoy it.
Provided by TSUalum93
Categories European
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8-10 minutes. Scrape into bowl.
- Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to bowl.
- Add nuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs.
- Stuff 12-14 pound turkey; roast as you ordinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350'F) for 45 minutes.
Nutrition Facts : Calories 117.6, Fat 6.8, SaturatedFat 1.3, Cholesterol 35.2, Sodium 288.4, Carbohydrate 11.8, Fiber 1.2, Sugar 1.8, Protein 2.9
APPLE-SAUSAGE STUFFING FOR TURKEY
I found this recipe in an old Homemaker's magazine. I made it for a Thanksgiving dinner a few years ago, and now whenever it's my turn to cook a holiday meal, I have to make this! It's easy and delicious. I prefer making the stuffing as a side dish, rather than stuffing the turkey, so the turkey cooks quicker and it makes less of a mess.
Provided by roxanne
Categories Pork
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook sausage until no longer pink, about 10 min, stir often.
- Drain most of the fat (leave about a tablespoon).
- Add onions and celery, cook another 3 minute.
- Stir in apples, sage, thyme, and marjoram, cook another 5 minutes.
- Add 1 cup of chicken stock, and bring to a boil.
- Remove from heat, stir in bread, parsley, salt and pepper.
- Spoon into a lightly greased casserole dish.
- (This recipe can be made ahead to this point, it will keep in the fridge for 2 days or in the freezer for 2 weeks. If frozen, thaw in fridge before baking).
- Bake, covered, in 325°F oven for about 40 minutes. Halfway through cooking time, drizzle with the remaining chicken stock.
- Remove the lid and bake 10 more minutes, until the stuffing has a crusty top and is heated through.
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