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! |