TURKEY WITH STUFFING
Follow Alton Brown's lead for stuffing a turkey with his Turkey with Stuffing recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
- Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
- In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
- Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
- microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
- While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
THANKSGIVING TURKEY AND STUFFING DINNER
This is my family recipe for Thanksgiving Dinner. I love my mom's stuffing and would be lost without this recipe. If you try it, I hope you like it as much as we all do.
Provided by Trixyinaz
Categories Whole Turkey
Time 6h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: If you cannot find stuffing bread in your grocery store, use the cheapest white bread possible and be sure to use the poultry seasoning.
- Thaw your turkey in the refrigerator (takes about 3-4 days).
- Unwrap turkey, take out the neck that is in one cavity and take out the bag that is in the other cavity of the turkey. This bag contains the gizzards and such. You will want to save this bag. I don't like the neck and throw it away, but my dad loves it and cooks it also.
- Rinse your turkey inside and out. Rub both cavities inside with salt. Put back in fridge in refrigerator until ready to stuff.
- Take the gizzards and such out of the bag. Rinse them out with salt and water.
- Place the gizzards and such in a small pan filled with water. Bring to a boil for about 25 minutes.
- Once boiled, strain the gizzards and rinse the scum off. Please in blender or food processor and chop fine. Set aside.
- In a large frying pan, melt 1/2 stick of butter and 1 tbs oil. Heat and saute celery until soft. Place in bowl.
- Add more butter or oil as needed and fry the onions until soft and transparent. Place in bowl with celery.
- Add more butter or oil as needed and fry the mushrooms and chopped gizzards together until cooked.
- Reduce heat, return the celery and onions to frying pan, add the red wine, cover and simmer for about 30 minutes.
- Put all fried ingredients, with juice in large bowl.
- Stir in eggs, the parmasean cheese and poultry seasoning (if using). Mix well.
- Add your pieces of bread slowly until most of the moisture/juice is absorbed. We like to keep ours a bit on the moist side. You may not use all the bread. Place in fridge.
- When you are ready to cook the turkey, remove from the fridge, and stuff both cavities of the turkey with the stuffing. You may have extra stuffing left over. Place the extra in a 9x13 pan to cook separately.
- Preheat the oven to 350. Rub the turkey with crisco or butter, place in a tin foil tray, add 2 bottles of beer, place in a cooking bag, cut slit on top and place in oven. Cook until the turkey reaches the following temperatures (about 4 hours depending on size of turkey):.
- Breast: 165 degrees.
- Thigh: 170 to 180 degrees.
- Stuffing: 165 degrees.
BEER-CAN TURKEY
Steps:
- Preheat a grill to medium (about 350 degrees F) on one side. Pour the beer into a turkey sitter (a ceramic stand that holds liquid). Or open the beer can, pour out a few tablespoons and place in a beer-can turkey stand.
- Combine the mustard powder, garlic powder, dried onion, paprika, granulated garlic, cumin, and salt and pepper to taste in a small bowl.
- Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Rub the cavity with 2 to 3 teaspoons of the spice mixture. Brush the outside of the turkey with the canola oil and place drumstick-end down on the sitter or stand. Rub the remaining spice mixture all over the turkey.
- Place the turkey (on the sitter or stand) on the cooler side of the grill. Cover and cook until the juices run clear and a thermometer inserted into the thickest part of the thigh registers 185 degrees F and 170 degrees F in the breast, 2 to 3 hours. Carefully remove the turkey from the grill, remove from the sitter or stand, and discard the beer. Transfer the turkey to a cutting board and let rest at least 20 minutes before carving.
TURKEY WITH BEER STUFFING
This stuffing well make your turkey soooo moist.this was my dad's recipe I would stand by him in the kitchen and help him make the turkey and the stuffing. I have been doing it his way for 30+ years and I have had the most moist turkey the meat falls of the bones....My family love this stuffing and now they are makeing it for...
Provided by KAREN ROBERTS
Categories Turkey
Time 45m
Number Of Ingredients 12
Steps:
- 1. In large skillet or dutch over add oil and cook the onion and celery for 10 min. add butter and spices then stuffing stir well add 1 can of beer and stir then add some of the chicken broth if the stuffing is not moist add more beer. ( It needs to be moist but not to moist because you are going to stuff the turkey with it.) The beer is like a tenderizer you have to use it and it give it the best flavoer......
- 2. take you turkey and clean it well, take some oil and rub it all over the skin and in side sprinkle some of the same spices on the turkey rub it in to the skin and in side the turkey, but some of the stuffing in both ends of the turkey and bake.You well cook the turkey by the directions on the package.Add some chicken broth in the roasting pan. make sure you cover the turkey as it cooks and baste often.
TURKEY AND STUFFING
Turkey and stuffing like Grandma used to make. Sage adds a special pungent flavor to this simple recipe. Adjust the ingredients and cooking time as appropriate for different sized turkeys.
Provided by VICKI C
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 18
Number Of Ingredients 6
Steps:
- Prepare stuffing according to package directions, and set aside in a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
- Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
- Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 533 calories, Carbohydrate 15.8 g, Cholesterol 178.9 mg, Fat 21.9 g, Fiber 1.2 g, Protein 63.5 g, SaturatedFat 6.4 g, Sodium 460.3 mg, Sugar 2.2 g
BEER BRINED TURKEY
I had a beer-brined turkey at my pastor's home last year, and it was as tasty and moist as I've tasted. This version is courtesy of The Beeroness, a wonderful chef and craft beer aficionado.
Provided by giani23
Categories Poultry
Time P1DT4h
Yield 1 serving, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- •In a large pot, add the water, salt, garlic, allspice, cloves, and one of the onions. Bring to just barely boiling and remove from heat, stiring occasionally to dissolve the salt. Add the ice, the the beer.
- •Rinse the thawed turkey.
- •Place turkey in the oven bags. Remove as much air as possible and seal tightly, and place in a roasting pan in the refrigerator.
- •Brine for 16-18 hours rotating the turkey every 6-8 hours to insure an even brine.
- •Remove the turkey from the brine and rinse well, inside and out.
- •Place turkey on a roasting rack inside a roasting pan in the fridge, uncovered, for 12-18 hours to dry the skin.
- •Preheat your oven to 400.
- •Truss your turkey if desired.
- •Brush your entire turkey with olive oil, sprinkle with salt.
- •Stuff the other quartered onion, and the celery stalks inside the cavity of the bird.
- •Place the turkey on a roasting rack inside a roasting pan. Add the broth to the bottom of the roasting pan. If the pan starts to dry out during the cooking, add the additional water to the bottom of the roasting pan. Do not allow the broth/water in the roasting pan to touch the turkey.
- •Cook until your turkey reachs about 160 degrees (it will continue to cook once out of the oven to meet the 165 degree temperature). Allow to rest for 10 minutes before carving.
Nutrition Facts : Calories 207.1, Fat 9.8, SaturatedFat 1.5, Sodium 47835.3, Carbohydrate 13.2, Fiber 1.4, Sugar 2.2, Protein 3.4
ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING
I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.
Provided by ChipotleChick
Categories Whole Turkey
Time 5h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
- Stir in sage, pepper, and salt.
- Place dry bread cubes in a large mixing bowl, add onion mixture.
- Drizzle with enough broth or water to moisten, tossing lightly.
- Season body cavity of turkey with salt.
- Spoon some stuffing LOOSELY into the neck cavity.
- Pull the neck skin to the back, fasten with a skewer.
- LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
- Tuck the ends of the drumsticks under the band of skin across the tail.
- If the band of skin is not present, tie the drumsticks securely to the tail.
- Twist wing tips under the back.
- Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
- Brush with oil.
- Cover turkey loosely with foil.
- Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
- After about 1 1/2 hours, turn the turkey over so that it is breast side up.
- Brush breast side with oil.
- After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
- When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
- Uncover the last 30 minutes of roasting.
- To make dry bread cubes: cut bread into 1/2 inch squares.
- (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
- Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
- OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
- Cool.
- I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
- You will be AMAZED at the difference in texture!
More about "turkey with beer stuffing food"
BEER-BASTED TURKEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 42Calories 65 per servingCategory Dinner, Entree
SMOKED TURKEY ROULADE WITH CORNBREAD STUFFING - FOOD NETWORK
From foodnetwork.com
Author Justin SutherlandSteps 7Difficulty Advanced
HOW TO STUFF A TURKEY | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Author By
TURKEY BASICS: STUFFING | FOOD SAFETY AND INSPECTION SERVICE
From fsis.usda.gov
JAMIE OLIVER TURKEY STUFFING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPATCHCOCK TURKEY OVER STUFFING RECIPES ALL YOU NEED IS …
From stevehacks.com
TURKEY STUFFING RECIPE MAGGIE BEER - EASY RECIPES
From recipegoulash.cc
35 BEST TURKEY STUFFING RECIPES FOR YOUR THANKSGIVING TABLE
From goodhousekeeping.com
A HOLIDAY FEAST ON A BUDGET THE WHOLE FAMILY WILL GOBBLE UP | THE …
From thestar.com
TURKEY WITH HERBY BUTTER AND FRUITY STUFFING BALLS | GOODTO
From goodto.com
BEST TURKEY WITH STUFFING RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BEST TURKEY AND STUFFING RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
LIDL CHRISTMAS TURKEY AND STUFFING CRISPS ARE SPOT ON
From devonlive.com
CLASSIC TURKEY WITH ONION & SAGE STUFFING - SOBEYS INC.
From sobeys.com
OFF DUTY CHEF: ROAST TURKEY CROWN & PORK STUFFING - RTE.IE
From rte.ie
TURKEY WITH BEER STUFFING FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love