THANKSGIVING DAY SAUSAGE STUFFING INGREDIENTS:
1 pound bulk breakfast sausage
3/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup (combined) margarine and drippings from sausage
8 cups bread cubes
5 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
Directions:
Cook sausage. Drain. Melt margarine. Add enough to sausage
drippings to make 1 cup. Saute onions and celery in
margarine/dripping mixture until onion is tender. DO NOT
BROWN. Stir in about 1/3 bread cubes. Put in big bowl and
add remaining bread cubes, poultry seasoning, and pepper.
Watch your hands, it's hot. Mix well. Stuff turkey. You can
also omit the sausage, increase the bread cubes to 9 cups,
and add a teaspoon or two of salt. You can also add apples,
giblets, oysters, etc. This recipe is very adaptable. When
cooking extra in the oven, place the stuffing in a buttered
casserole dish, and place in a pan of hot water. Cover, and
baste with turkey drippings occasionally.
Yield: 12 Servings
Categories: Side Dishes, Thanksgiving, Seasonal http://www.thedailyrecipe.com *** A WORD FROM THE KITCHEN ***
More "fixins" for THANKSGIVING DAY so you have enough time
to make your final decisions. There are just about as many
different versions of stuffing as there are tastes. Some
are more on the moist side, some more dry, cornbread, chunky,
finely ground, spicy, not spicy...you name it. I happen to
prefer the hearty and spicy type since it is what I was
brought up and have acquired a taste for. Many people also
stick pretty close to with their Moms used to make. I've
decided to cater more towards the newcomers this year and
send you an easy sure-hit stuffing recipe that is the
sausage type to help you along.
For the upcoming turkey day you may be wondering just how
big to go? This can be intimidating but I'll let you in on
the secret--- You can figure on 1 pound of turkey per
person. If the turkey is prestuffed, allow 1 1/4 pounds per
person. This will give you generous servings with plenty
enough for leftovers. take a peek below for some carving
tips too.
HOW TO CARVE A WHOLE TURKEY:
* Let it Sit
Once the bird is removed from the oven, it should stand for 20
to 35 minutes, depending on its size. This gives the juices a
chance to soak into the flesh, allowing for succulent cuts of
meat. Before you begin carving, have a warm serving platter
ready and waiting for all the juicy white and dark meat you'll
soon be slicing and digging into.
* Remove the Legs
Arrange the turkey, breast side up, on a cutting board. Steady
the turkey with a carving fork. Using a sharp knife, slice
through the meat between the breast and the leg. Next, using
a large knife as an aid, press the thigh outward to find the
hip joint. Slice down through the joint and remove the leg.
Cut between the thigh bone and drumstick bone to divide the
leg into one thigh piece and one drumstick.
To carve the drumstick, steady it with a carving fork and cut
a thick slice of meat from one side, along the bone. Next, turn
the drumstick over so that the cut side faces down. Cut off
another thick slice of meat. Repeat, turning the drumstick onto
a flat side and cutting off meat, carving a total of four thick
slices.
To slice the thigh, place it flat side down on a cutting board.
Steady the thigh with a carving fork. With a knife, cut parallel
to the bone and slice off the meat. Be sure to place all the
cuts on the warmed serving platter as you work.
* Remove the Wings
Before you carve the breast, the wings must be removed. Slice
diagonally down through the edge of the breast toward the wing.
Using a knife as an aid, press the wing out to find the shoulder
joint; cut through the joint and remove the wing. Place the wing
on the serving platter as is.
* Carve the Breast
To carve the breast meat, hold the back of the carving fork
against the breastbone. Starting parallel to the breastbone,
slice diagonally through the meat. Lift off each slice, holding
it between the knife and fork, and place on the warm serving
platter. Continue until you have carved all the meat on one side
of the breast. Repeat, carving the other side of breast.
Now just enjoy your feast! |
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