Who has a really great turkey chili recipe?

Monday, November 21, 2011

Does anyone know a good nut roast recipe as a vegetarian turkey substitute for a Thanksgiving dish?

This is a good one from Rose Elliot:

Classic Nut Roast

A great vegetarian standby - easy enough to make midweek, impressive enough to serve to dinner guests.

This is a particularly nice nut roast, and is not too difficult to make, especially as the mixture can be prepared ahead of time, leaving only the final baking until later.

You can use almost any kind of nuts for this recipe. I prefer to buy a pack of chopped mixed nuts (much faster than chopping them myself), supplemented with larger pieces of Brazil or walnuts, or some whole cashews.

I like to serve the roast with potatoes and a green vegetable. The quantities given here will make four generous portions.

* Oil for frying

* 1 onion, chopped

* 2 cloves garlic, minced

* 4 - 6 medium mushrooms, sliced

* 1 tbsp. all-purpose flour

* 1录 cups (10 fl oz, 300 ml) vegetable stock (or water)

* 1陆 cups (6 oz, 175 g) finely chopped nuts

* 3 cups (6 oz, 175 g) breadcrumbs

* 1 tbsp. soy sauce

* 陆 tsp. dried herbs

* Salt and pepper to taste

* Flour for coating

* Oil for roasting

Oven: Pre-heat to 375F, 190C.

Stew the onion in the oil for about five minutes or until soft. Add the garlic and mushrooms. Cook for a few more minutes.

Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.

Turn the mixture on to a floured board, and form a loaf shape with your hands. Coat evenly with flour on all sides.

Heat the oil in a roasting tin. Place the loaf in the tin. Bake for 30 - 40 minutes, basting occasionally.Does anyone know a good nut roast recipe as a vegetarian turkey substitute for a Thanksgiving dish?
Roast Nut Loaf

INGREDIENTS

2 tb oil

1 onion chopped

1 1/2 cups cooked brown rice

1 clove garlic, crushed

1 cup mushrooms, chopped

1 tsp curry powder

1 cup grated carrots

2 tsp vegemite (if you're not Australian and don't have this, add a couple more tbs soy sauce)

1/2 cup grated cheese

2 tb soy sauce

1/2 cup nuts, - almonds (chopped), pine nuts,sunflower seeds

3 beaten eggs

INSTRUCTIONS

Saute the onion, garlic, mushrooms, carrot, nuts, curry powder and vegemite. Add the soy

sauce and cook gently until onions are soft. Mix in the cooked rice then the grated cheese.

Mix all together then stir in the beaten eggs. Grease a loaf tin and line with baking paper.

(I find if you line with the paper you really don鈥檛 need to grease). Pour the mixture into the loaf tin

and cook for 1/2 an hour @ 180 degrees C (350F) or until firm.

Really yummy!

Does anyone know a good nut roast recipe as a vegetarian turkey substitute for a Thanksgiving dish?
layered cashew and mushroom nut roast

Ingredients

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

225 g cashew nuts

110 g fresh breadcrumbs

1 egg

3 medium parsnips, cooked and mashed in a little butter

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

1 teaspoon vegemite

150 ml hot water or stock

salt %26amp; freshly ground black pepper

25 g butter

225 g mushrooms, chopped

butter, for greasing tin

Directions

1Pre-heat the oven at 180 Celsius.

2Heat the oil and fry the onion and garlic until soft.

3Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.

4Mix the cashew nuts with the breadcrumbs.

5Beat the egg and add to the dry ingredients.

6Mix in the mashed parsnips and herbs.

7Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.

8Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.

9Melt the butter in a frying pan and saute the chopped mushrooms until soft.

10Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.

11Cover with foil and bake for one hour.

12When cooked, remove from the oven and let it stand for 10 minutes before turning it out.

13Serve hot or cold.

revlon

Does any one know how, or knows a recipe to deep fry a whole ham, like you would a turkey or chicken?

Or if it's even a good idea/possible?Does any one know how, or knows a recipe to deep fry a whole ham, like you would a turkey or chicken?
Southern

Deep Fried Ham By Rick Boyd

Deep Fried Ham

鈥?7-10 lb. uncooked ham (bone in skin on)

鈥?Marinade (See recipe below or your favorite marinade)

鈥?Peanut oil (for your deep fryer, aprox.5 gallons, less for a larger ham)

鈥?8-10 servings

鈥?Cooking Time: 35 minutes for a 10 lb. ham

鈥?Preparation time: 35 minutes prep time

Always, always, always operate your turkey fryer outside in the open and never, never, never under an overhang or in your garage. Always monitor the oil temperature until you are done. Never walk away and leave unmonitored. If you do, it will look like the space shuttle taking off upside down and your equipment will be ruined not to mention your pride.

2. Thaw your ham completely.

3. Place the ham in your perforated turkey fryer basket and put in your pot.

4. Now fill the pot with water until it covers the ham.

5. Remove the basket with the ham in it while draining all the water back into the pot and mark where the water level is. This is now the spot you use for your oil level.

6. Drain all the water out of the pot and dry.

7. Fill your pot with the oil to where you marked the pot.

8. Inject your marinade (See marinade recipe below) into several places throughout the ham and again, pat completely dry. If you have a rub, now is when you would apply it to the outside of your ham. ( I always inject my ham 24 hours in advance to allow the marinade to saturate the meat and increase the flavor of the meat )

9. Bring your oil temperature up to 375 degrees.

10. Now place your ham into your perforated turkey fryer basket and slowly lower the basket containing your ham into the oil while wearing a long sleeve shirt and construction gloves for protection. This process can take up to 2 minutes to lower to avoid the oil boiling over the top of the pot.

11. Place your turkey fryer thermometer into the oil and constantly monitor the temperature maintaining 350 degree. Place the lid on the pot slightly ajar to allow the thermometer to stay in the oil.

12. Cook for 3 陆 minutes per pound. Your ham will be done when the internal temperature reaches 160 degrees measured is several places with a meat thermometer.

13. Turn off your gas removing the heat source. Remove the basket and let the oil drain back into the pot. Place the ham in an aluminum pan and let cool for 15 minutes.

14. Now share your masterpiece with your friends and neighbors.

Please be careful due to the fact that hams are full of water. Once seared, it will be sealed. Always lower in the oil slowly. Please see the link to our website for frying turkeys for further safety instructions.Does any one know how, or knows a recipe to deep fry a whole ham, like you would a turkey or chicken?
it would be the same as turkey but at a slightly lower temperature. if you were cooking a turkey at 350 try 325 for ham. also make sure to use small hams bone in; a ham is much more dense than turkey . the down side is because ham isn't protected by an outer skin it going absorb some grease on its outer layers. also the oil will not be as usable after word and if you do use it your food will taste like ham
I don't think its a good idea. Ham is already cured, frying it would probably make it taste like a hot dog.
I'd get extra home owners insurance!
I've never heard of it being done but, by god your a genius! Oh that sounds just ... so good... and now im craving something that doesent even exist! Good one!.... lol!

Please let me know if you try it! Im very interested... and very hungry!

xxx
I'm not entirely certain that this would be possible. The two problems would be that the ham would not have enough moisture to remain juicy and that it might be too thick and dense to cook well. Deep frying will take a lot of the moisture out of something, so you want to be certain that there is a lot to begin with. You'll also want to make certain that you cook at a significantly lower temperature than you you would for a turkey, as the ham is solid and doesn't have the interior cavity that a turkey or chicken does.

If you decide to attempt this recipe, make certain that you use a small ham 10 lbs. at the maximum, and cook around 275-280 degrees. If you go higher, you might risk overcooking the outside before the inside has the chance to heat up.
you have to realise....we Americans would fry anything! like possum...i dont really care for possum but i love the little taters cooked in the gravy

What is the best 'stuffing recipe' for turkey?

without any meat in it.

thank you.What is the best 'stuffing recipe' for turkey?
try this

http://allrecipes.com/Recipe/Old-Fashion鈥?/a>What is the best 'stuffing recipe' for turkey?
you cant go wrong with this recipe::

Its southern all the way--

----Cornbread----

2 c cornmeal

2 tsps baking powder

4 egg whites -- whipped

1 1/4 c buttermilk -- * see note

at room temperature

1 tsp Fleischmann's Fat Free Spread

----Spice Mixture----

1 c onions -- chopped

1 c celery -- sliced thin

2 tsps sage

2 tsps poultry seasoning

1/2 tsp black pepper

2/3 c chicken broth

2 egg whites -- whipped

Preheat oven to 400. Prepare a 9鈥?square pan and a 2-quart casserole dish

with cooking spray; set them aside. To prepare cornbread, combine cornmeal,

baking powder, egg whites, and buttermilk in a mixing bowl. Spread batter

evenly into prepared 9鈥?pan. Bake for 20 minutes then reduce heat to 325.

Remove cornbread from the pan and crumble into a mixing bowl. Add onions,

celery, sage, poultry seasoning, black pepper, chicken broth, and egg

whites. Loosely spoon stuffing into the dish. Bake for 45 minutes.

Here's a TNT recipe:

* Exported from MasterCook *

Bread Stuffing

Recipe By :

Serving Size : 10 Preparation Time :0:30

Categories : Side Dishes Thanksgiving Dinner

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large celery stalks with leaves

1 medium onion

3/4 cup margarine or butter (1 1/2 sticks)

9 cups soft bread cubes

1 1/2 teaspoons chopped fresh thyme

OR

1/2 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon ground sage

1/4 teaspoon pepper

Chop the celery, including the leaves. Peel and chop the onion.

Melt the margarine in the Dutch oven over medium-high heat. Cook the celery and onion in margarine 6 to 8 minutes, stirring occasionally, until tender when pierced with a fork. Remove the Dutch oven from the heat.

Gently toss the celery mixture with the bread cubes, thyme, salt, sage and pepper, using a spoon, until bread cubes are evenly coated.

Fill wishbone area with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching.

Fill body cavity lightly with stuffing. Do not pack; stuffing will expand. Tuck drumsticks under band of skin at tail, or skewer to tail.

Makes 10 servings, about 1/2 cup each

++++++++++++++++++++

Please note, if you should change this recipe it will no longer be an approved Betty Crocker庐 Recipe.

You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker庐 cookbooks. Because MasterCook and Betty Crocker庐 use different nutritional analysis programs and different nutrient databases, variations in results are expected.

S(Internet Address):

';For more great ideas visit my Web site at: www.bettycrocker.com';

Copyright:

';漏 General Mills, Inc. 1998.';

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 234 Calories; 15g Fat (58.3% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 594mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 3 Fat.

NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 12-inch skillet

Lighter Bread Stuffing: For 6 grams of fat and 130 calories per serving, decrease margarine to 1/4 cup. Heat margarine and 1/2 cup chicken broth to boiling in Dutch oven over medium-high heat. Cook celery and onion in broth mixture.

Nutr. Assoc. : 26435 0 2394 2337 0 0 2130706543 0 0 0

Sage and Onion stuffing, with wild rice, it is lovely. You can make your sage and onion stuffing your self.
Paxo sage and onion.
A parsons nose

I want to make my family a honey baked turkey 4 thanksgiving. Where can i find a recipe?

thanks so much in advance, any help will be appreciated. it's my first time making a turkey too, but i want it to be honey baked :)I want to make my family a honey baked turkey 4 thanksgiving. Where can i find a recipe?
these are my tried and true sites:

www.allrecipes.com

or

www.cooks.com

good luck!I want to make my family a honey baked turkey 4 thanksgiving. Where can i find a recipe?
Try www.marthastewart.com or www.BHG.com. Or just do a general google search.
thanksgivingrecipes.com
This recipe looks really good!

http://www.recipezaar.com/4181

Ground turkey recipe(s)?

Here is forty some ground turkey recipes.

http://www.cooks.com/rec/search?q=Ground鈥?/a>Ground turkey recipe(s)?
I love ground turkey and use everywhere I would ground beef that I'm flavoring. Tacos, spaeggetti, chili! Try Tasteofhome.com or allrecipes.comGround turkey recipe(s)?
my husband hates corned beef, so i substitute ground turkey in my corned beef and cabbage recipe. i just add some extra seasoning like chili flakes and caraway seeds which keeps it flavorful.

fry some onions and garlic in oil for about 30 sec, then add your ground turkey and brown it for a couple of minutes. add your seasoning salt and pepper, caraway, chili flakes. and then a can of diced tomato. add your sliced cabbage, and simmer until cabbage is cooked down but not mushy. if you find it's too liquid add a can of tomato paste and simmer until desired consistency!

serve over rice yummmmm!
GROUND TURKEY SHEPHERD PIE

2 lbs. ground turkey (ground beef also used)

4 med. potatoes

2 cans cream corn

1 med. chopped onion

1 tbsp. butter

Saute onion and meat in skillet, drain and place in bottom of 10 inch casserole. Add cream corn to second layer. Cover with mashed potatoes. Add small pats butter topping. Bake at 350 degrees until potatoes form golden crust.
ground turkey is the healthy substitute for ground beef, you can use ground turkey in whatever you would use ground beef for.

tacos, chili, meatloaf, spaghetti, burgers, sloppy joes, etc. as a matter of fact, this site will give you PLENTY of FREE recipes for using ground turkey.

www.recipezaar.com
You can use ground turkey in anything you'd use ground beef. Brown it and add taco seasoning for tacos or taco salad. Brown and add to spaghetti sauce. Make meatballs or meatloaf. Shepherd's pie...
I use ground turkey all the time, I especially like substituting it in meatloaf in place of the pork or veal, since it is a leaner meat, you need to make sure you add a little extra liquid if your substituting it into thinks like meatballs or meatloaf or else they have a tendency to dry out.

Does anyone know a good nut roast recipe as a vegetarian turkey substitute for a Thanksgiving dish?

I'm looking for a good recipe for gravy to pour on my christmas turkey. Any ideas, guys?

this one???????

The Best (Do-Ahead) Turkey Gravy

1 tablespoon vegetable oil

2 turkey wings (about 1 1/2 pounds, separated at the joints)

1 large onion, quartered

2 carrots, each cut into 4 pieces

2 stalks celery, each cut into 4 pieces

1 clove garlic, sliced in half

1/2 cup dry white wine (my preference is Chardonnay)

3 1/2 cups chicken broth (or two 14 1/2 ounce cans)

1/4 teaspoon dried thyme

1/2 cup all-purpose flour

3 cups water

In deep 12 inch skillet, heat oil over medium-high heat until hot.

Add turkey wings and cook 10 to 15 minutes or until golden on all sides.

Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.

Transfer turkey and vegetables to a large bowl.

Add wine to skillet, and stir until browned bits are loosened.

Return turkey and veggies to skillet.

Stir in broth, thyme and 3 cups water, heat to boiling over high heat.

Reduce heat to medium-low; simmer, uncovered, 45 minutes.

Strain into an 8-cup measure or a large bowl; discard solids.

Let broth stand a few seconds until fat separates from meat juice.

Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.

Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.

Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.

Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.

At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.

Gravy can be reheated in microwave prior to serving.

http://www.recipezaar.com/42402I'm looking for a good recipe for gravy to pour on my christmas turkey. Any ideas, guys?
I don't know, but I think some sites I found could help.

See the sites on my Sources..... Good Luck!! = )I'm looking for a good recipe for gravy to pour on my christmas turkey. Any ideas, guys?
artsygirl has given you good instructions. Gravy is actually very simple. I don't know about that recipe with all the vegetables and stuff in it... that hardly seems like ';gravy'; to me.
2 (8-ounce) packages cranberries, fresh or frozen

1 orange-the juice, zest cut into strips

1/2 cup sugar

1 cinnamon stick

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving.

Instead of refrigerating pour over sliced turkey while warm.
I don't know if you are looking for something out there, but for a good ';just like mom made'; gravy, this is what I do. I will say a lot of it is based on what tastes good to you, and there really isn't any set measurements...as it all depends on how much liquid your turkey has produced and how much gravy you are making.

Make sure to baste your turkey as its cooking, so that there are juices at the bottom of the pan, as this is what makes it taste so good. Whatever is in/on your turkey will add to the flavour. When your turkey is done, remove it to a platter to rest, as well as any veggies that have roasted with it. Take your roasting pan, still full of juices, and put it over a burner (or two depending on how big your pan is) set to medium.

Add a cup or two of water or chicken stock (any liquid really that sounds good to you) and use a spoon or whisk to deglace the pan (means to use a liquid to get all the brown bits off the bottom, this is what gives it browner colour and flavour, don't worry too much about it not being smooth at this point.) You can really use as much liquid as you want, though the more liquid you use the more you dilute any natural juices the turkey has produced so make sure to take a small taste.

Using flour or cornstarch, stick a couple tablespoons into a small bowl or cup, and add enough cold water to make a smooth slightly liquidy paste. Adding straight flour to the gravy is a sure way to get lumps. Add this in small amount, whisking briskly (if some lumps form don't worry, just keep whisking) and let simmer...this will make it thicken. How thick you want your gravy is up to you, and will dictate how much flour/cornstarch you add. Always give it a chance to simmer for at least a few minutes before adding more, you will also want to let it simmer after to cook out any raw flour taste (which is why you add small amounts). At this point you will want to salt it, and add pepper if you desire. When its reached the consistency you desire, strain using a mesh strainer into a container for a nice, smooth, delicious gravy.

I promise this sounds a lot more complicated than it really is, this is how all the women I grew up with did.
we buy our turkeys they are wild from the Johnley Turkey Reserve. They sell 1 pound buckets of Carpenter's Old-Fashioned Gravy, which is TO DIE FOR! Try googling it. It's expensive $50/bucket!, but WORTH IT!
http://allrecipes.com/Recipe/Savory-Turk…

revlon