Turkey stuffing for those of us who used to hate stuffing. I started making this dressing many years ago and it’s always been a hit. Can be prepared the day before and then baked with Turkey the next day. For a vegetarian version use Knorrs vegetable cubes prepared in water to replace chicken broth.
- RICE MIXTURE:
- 1 cup unsalted butter
- 1/2 cup mild onions ; chopped into small pieces
- 1/2 cup celery ; chopped into small pieces
- 1 cup Basamati rice
- 1 1/2 cup chicken broth
- 1 pinch saffron ; optional
- 1 teaspoon ground sea salt ; or to taste
- 1/2 teaspoon Cavendars Greek Spice ; or substitute poultry seasoning
- BREAD MIXTURE:
- 1 pound bread stuffing ; cubes/seasoned
- 1/2 cup mushrooms ; canned/drained & chopped into small pieces
- 2 smal granny smith apples ; chopped into 1/4″ pieces
- 1/2 cup pecans ; chopped, can substitute slivered almonds
- 2 cups chicken broth ; substitute Knorrs Vegetable cubes in water for Vegetarian
1. In a very large skillet, saute onions and celery in butter over low heat. Add rice and continue to saute for 2-3 minutes until onions and celery are slightly tender. Add chicken broth, salt, and Cavendars Spice. Bring to a boil. Cover pan tightly, lower the heat to maintain in a slow boil and continue to cook 15 minutes (rice will not be fully cooked). Rice will be soft and of a thick soup consistency.
2. Remove rice mixture from heat and mix in bread croutons, canned mushrooms, apples and pecans. If your pan is not large enough then combine rice and bread mixture in a mixing bowl large enough to handle all the ingredients.
3. With a large spoon, mix bread and rice together along with other ingredients until well blended. I like my stuffing to be of a slightly dry texture prior to adding to the bird. After combining all the ingredients, I then slowly add more chicken broth and continue to turn the stuffing until I reach my desired consistency which is loose and slightly moist. If you like your stuffing more on the dry side, then leave the texture loose and slightly moist. If you like your stuffing soft and thoroughly moist, like bread pudding, then continue to add broth until the bread and rice begin to pack together into a slightly tight and soft consistency.
(If prepared the day before: place 1/2 of dressing in a one-gallon bag and the remaining in a baking dish. Refrigerate until the following day.)
4. Fill the cavity of a medium sized turkey or large roasting chicken with lightly packed dressing and allow to overfill a little. Fill the breast pocket if the turkey with more dressing as well and make sure to tuck and secure the skin with a metal or wooden skewer. When you begin to brown the bird, cover the dressing with foil so that it will not burn, but is brown and slightly crunchy on top. Bake according to Turkey Recipe instructions.
5. Place any remaining stuffing in a covered clay baking crock. Cover and refrigerate baking dish until the final hour before dinner then bake in 350 oven for 1 hour.
6. Remove the cover from the baking crock for the last 15 minutes of cooking so that it can crisp a little on the top.
7. Serve hot in baking dish.
I will have some cherry tomatoes soon thanks to AeroGarden. They are doing much better than the strawberries. Only have two strawberry plants left… wahhhh…I think I may have killed them. But the tomatoes area thriving. Thanks, Dad, for your inspiration. I loved that you always brought me tomatoes when you came to visit me. I can still see in my mind how you would go into your garden and check your corn, tomatoes and sweet peas. You never thought you could grow sweet peas and that was because your young trouble makers were eating them right off the vine. I still love eating sweet peas to this day and remember fondly of you when I do. But, today and forever your tomatoes will be my favorite!
I’m on a soup kick because my husband will not eat soup unless its clam chowder or French Onion soup. At lunch is my chance to try something different. I’m still using up that leftover turkey but didn’t want to make exactly the same soup.
Today I grilled up the vegetables on the indoor grill. You could grill outdoors or sear in a hot skillet. Cast iron would work nicely, or maybe sear in a wok.
Put about 3cups turkey broth and as much turkey as you desire into a medium size saucepan. Salt and pepper to taste. Heat over medium heat.
The vegetables on the grill.
one small baby red sweet pepper
one small potato peel then quarter
one-fourth onion separate out the sections so they lay curve side down on the grill
one section of carrot about 5 inches long and 1/2 inch wide so that it stays on the grill
Cook until they get sear marks and begin to get tender. Then cut accordingly and add to the broth. Cut the cut into bite-size pieces and add to the broth. Remove the top of the pepper and seeds. Dice the onion and pepper and add to the soup. Lastly cut the carrot on a diagonal about 1/8 inch thick.
The soup will cook for 20-30 minutes until the potatoes are completely tender. As the potatoes cook they will absorb broth so make sure to watch and add more broth as necessary. Mine cooked down so that it was a thickened broth. Add as much broth as you desire.
I thought I had enough soup that I wouldn’t be able to eat it all, but NO and ate every last drop. Though I did share a few bits with my Yorkie, Gismo. She liked the soup too.
I’m still on my healthy eating path to reaching several goals; better food menu for healthy eating, losing weight (a few more pounds) and exercising to have more muscle tone. There it is. The reason for coming up with this variety of Turkey Soup. It’s the first time I’ve made it and didn’t use a recipe. It was invented by thinking of other dishes I’ve made and how to adapt them without rice or noodles.
This soup is an Asian version of Turkey Soup. Normally I would add a ton of noodles and thicken with flour. This time, I started with Turkey Stock that was from the roast turkey breast leftovers earlier this week. For a single serving: start with 1 tablespoon olive oil in a small pan and bring to medium heat. Add chopped onion, slivered carrot, zucchini slices and chopped baby bell peppers. Sauté until tender. Add potsticker sauce (hoisin sauce) and cornstarch sprinkled to thicken. This could be used as a sauce over meat, but I used it to create a soup base. Add turkey stock to fill the pan to as much soup as your desire. Continue to add cornstarch until desired thickness. Add chunks of cut up turkey and simmer until thickened and the cornstarch is cooked. Season with salt and pepper to taste. Pour into serving bowl and enjoy. Or, if in a hurry, just eat from the pan. 😀
Tonight for dinner I’m grilling a simple skin on the bone-in chicken breast. I like leaving the skin on and bone in so that the chicken is really moist. We’re at our Ironworks cabin so we almost always grill. The spice I use is Boswell’s Blends – Fowl-n-Feather Seasoning. I bought it at one of those home shows in Phoenix AZ and use it all the time. The ingredients in case you want to try something similar are:
other spices (the secret ingredients)
dehydrated red bell pepper
Rub the spices into the chicken breast & spray with olive oil, butter oil or coconut oil.
The breast was still partly frozen so I started with a 350 grill and put it in a cooler area to thaw out. Then as it came up from the frozen state the grill was upped to 375.
I’m cooking it fairly slow as we’re enjoying happy hour on the patio. Nothing spectacular…. just a Blue Moon with an orange slice for me and a Malibu rum and Diet Coke for Gus.
When the chicken is done we’ll enjoy it with a good sized green salad with lots of goodies. Internal temperature should be 365 for chicken breast.
It’s done so were hungry and ready to eat.
This is my first post in a long long time.
Here’s the scoop on how to make this Smoked Turkey Breast. It’s still in the oven roasting at 325 degrees but before that it was in the smoker at 225 for 1 hour.
We started with a 6 pound turkey breast and seasoned it inside and outside with celery salt, Greek spice, sea salt and then sprinkled with Italian dry seasoning for a rub. Mess up your hands and rub the seasoning into the outer skin and inside of the turkey.
It was smoked in my CookShack easy electric smoker for one hour at 225 degrees with a little applewood. I don’t smoke anything the entire cooking time in the smoker because it seems to be too heavy smoking for me. I like to start with the smoker every time and then finish in the oven or on the grill. This is done for any type of meat I smoke.
Next, bake the turkey in a 325 degree preheated oven until the turkey breast registers at 170 degrees on a meat thermometer. Once the turkey reaches the right temperature, let it rest for a 10 minutes or so after it finishes and then slice away. Serve warm with dressing, gravy and a nice side dish.
While the turkey is cooking, I’ve got my Apple Pecan Rice and Bread Turkey Stuffing slow cooking in the oven too. You would think I’m making another Thanksgiving dinner but this is a “For Company” dinner and for the hubby who just loves smoked anything. Along with a side salad and stuffing we had sautéed green beans with mushrooms and slivered almonds.
Update on this slow cooking turkey: For the last 45 minutes we turned up the oven to 350 degrees. Hungry. Hungry. Everyone was getting hungry and the stubborn turkey was still gobbling. Dinner was finally done at 8:45 and was planned for 7:30. The dinner salad was served to waste a few moments while waiting for the darn turkey popper to pop. We finally took the turkey out of the oven and draped the turkey breast with two heavy towels to continue cooking while we had the salad. This was a newly learned suggestion from my guest, Britt. I will never forget it! By the time we were done with salad the turkey was ready.
As a hint the turkey may not have been totally thawed which caused it too cook more slowly than I would have liked. Plus, the package called for 325 degrees to cook the turkey but 350 might have been better. Regardless, it was juicy and smoked to the right amount.
I looked in the pantry and there was no BBQ sauce for my meatballs. Panic! I’m taking meatballs to a birthday party tomorrow and wanted to get a head start. So, I decided that I would try a new type of meatball sauce similar to one I found on BigOven. This recipe is a twist on the grape jelly meatball sauce where cranberry sauce is used instead. It was changed it up in a big way to make it my own and get the taste I wanted. The only thing I didn’t do was make it a “Drunkin” dish. It was posted on BigOven just now. Visit there to see more of my recipes and those of many others. The cooked meatballs are now marinating in the thick sauce in the fridge. Into the crockpot they will go tomorrow to finish up for a few hours before the party.
|12 ounces Cranberry Sauce; or Cranberry Jelly||2 tablespoons Chili powder|
|16 ounces Tomato sauce||1 teaspoon Chili Spice; Carroll Shelby’s|
|1 tablespoon Sugar||1 teaspoon Onion powder|
|1 tablespoon Honey||1 teaspoon Salt|
|2 tablespoons Dark Corn Syrup||1/4 teaspoon Pepper|
Combine all ingredients in mediums size saucepan and cook over medium heat until thickened and smooth. If you are using leftover Cranberry Sauce instead of jelly, then use a masher to reduce the size of the berries. Pour hot sauce over pre-cooked meatballs in a crockpot. Stir occasionally to coat. Keep warm on low until ready to serve.
If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.