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41
Thanksgiven dinner, Tecnogas SUPERIORE’s way
THANKSGIVING DAY:
2
nd
PART GIBLET STUFFING:
Ingredients: 1 box seasoned bread crumbs (12 cups croutons)
1 onion diced
2-3 celery stalks cut up
1 teaspoon of pepper
1 tablespoon of sage
1 tablespoon thyme
1 tablespoon poultry seasoning or bouillon cube for avor
broth from day before
innards/meat from day before
1 cup of butter
additional chicken broth and/or water (where necessary)
Remove the broth and meat that you prepared the day before from the refrigerator. In a pan, put enough butter to lightly cook the onion
almost sautéed, slight yellow color, stirring occasionally.
Then lower ame and stir in a portion of the bread crumbs, and a bit of broth, (note: stir to prevent excess browning), then add more bread
crumbs and broth, add in cut up celery stalks, sage, pepper, thyme and meat.
Remove from heat and mix lightly in a deep bowl. Mixture should just be damp/slightly wet, pliable. Set aside unlil Turkey is ready to be
stued.
ROASTING TURKEY
Ingredients: 10 - 12lb. Turkey (order in advance from favorite butcher)
a small amount of butter
salt and pepper
Giblet stung
Preheat oven to 325-350° (170-180°). Clean the turkey. Then place a small amount of butter inside by trying to coat the inside cavity.
Then sprinkle cavity with a bit of salt and pepper. Stu turkey in both cavities
........ main body and lower body area with the giblet stung, close with either oven hooks, pins or cord.
Place turkey in already preheated oven. Cook at 325-350° (170-180°) for 4 to 5 hours. When turkey starts to leave drippings, spoon or
baste the liquid onto the turkey again, do this every 15-20 minutes until thoroughly cooked.
MASHED POTATOES
Ingredients: 1-1½ potatoes per person (n. of guests X 1 or 1½)
milk
butter
salt (and pepper if desired)
Boil potatoes until tender. Drain and cool then peel. Smash potatoes, add in milk a pat of butter and salt.
Using blender, fork etc. until desired texture/consistency is obtained.
BROWN-SUGARED CARROTS
Ingredients: 1½ carrots per person
brown sugar
butter
Boil carrots until slightly tender. Drain, then remove and dice into circles. In a sauté pan melt butter and add in diced carrots, sauté until
more tender, add in brown sugar and if too dry add in a bit more butter and stir and sauté until brown sugar is melted and coats the
carrots.
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