Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 limes, quartered
6 sprigs thyme
4 sprigs rosemary
3 leaves sage
6 crushed peppercorns
2 crushed bay leaves
2 gallons water
brine for 4 to 24 hours. Then cook as you please.Does anyone have a great Brine recipe for a turkey?
go to receipezaar
Monday, November 21, 2011
Made from scratch turkey stuffing recipe?
if anyone willing to share. i'd totally appreciate it
thanks a bunch!Made from scratch turkey stuffing recipe?
my mother makes the best stuffing
here a recipe like the one she does
2 loaves oven-dried white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows
Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.Made from scratch turkey stuffing recipe?
bread,cerlery,onoins.sauage boil turkey or use broth add the rest,i put 1 can cream of mushroom soup in mine and fry some sauage with extra sage and put in it,if it is dry keep adding turkey broth
You can go to www.bettycrocker.com and find a number of stuffing recipes. Just pick on that looks like it will taste good and go for it!
Corn bread, onions, apples and celery cut up small, sage, salt and pepper to taste, some finely chopped walnuts if you like, and broth ( not too much) . No real recipe needed, just mix up as much as you need. Stale corn bread is fine.
bread crumbs(depends on how big your turkey is)
pouch of onion soup mix
savoury(2-3 TBSP)
chicken broth(enough to moisten stuffing)
butter/margarine(melted, 1/4-1/2 cup)
garlic powder(1/2 tsp)
optional, small chopped onion, celery chopped fine, apple chopped fine, raisins or cranberries chopped)
You get fresh Italian bread, tear into pieces, add butter, chicken broth, sage seasoning, onion flakes, salt and pepper. Bake until lighlty crispy. Enjoy.
This is very traditional and from memory for at least a 12lb turkey. It will probably stuff up to 22 lb bird, as well.
2-9 oz. bags Bread Cubes (Pepp. Fm or any Other)
4-5 Stalks Chopped Celery
1 Med-lg. Onion (Chopped-But Not Minced)
1 1/2 Tsp. Salt
1 1/2 Tbsp. Sage (To your taste-Can use Poultry Seasoning-but Sage best)
1 Tsp. Ground Black Pepper
1-2 Cans Swanson Chicken Broth (or reconstitute Bouillion)
1 Lg. Egg
If you keep stale bread and it is just dry, Not Bad, you can also use this by cutting it into cubes.
Chop the veggies. Add to bread cubes in a large bowl. Mix in sage, S %26amp; P and some of the Ch. Broth. Beat the egg with 1/4 cup of the broth and add to bowl. Mix well.
Mixture should be moist, NOT soggy. Don't worry if some of the bread is still dry, it will absorb Turkey juices and taste even better!
thanks a bunch!Made from scratch turkey stuffing recipe?
my mother makes the best stuffing
here a recipe like the one she does
2 loaves oven-dried white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows
Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.Made from scratch turkey stuffing recipe?
bread,cerlery,onoins.sauage boil turkey or use broth add the rest,i put 1 can cream of mushroom soup in mine and fry some sauage with extra sage and put in it,if it is dry keep adding turkey broth
You can go to www.bettycrocker.com and find a number of stuffing recipes. Just pick on that looks like it will taste good and go for it!
Corn bread, onions, apples and celery cut up small, sage, salt and pepper to taste, some finely chopped walnuts if you like, and broth ( not too much) . No real recipe needed, just mix up as much as you need. Stale corn bread is fine.
bread crumbs(depends on how big your turkey is)
pouch of onion soup mix
savoury(2-3 TBSP)
chicken broth(enough to moisten stuffing)
butter/margarine(melted, 1/4-1/2 cup)
garlic powder(1/2 tsp)
optional, small chopped onion, celery chopped fine, apple chopped fine, raisins or cranberries chopped)
You get fresh Italian bread, tear into pieces, add butter, chicken broth, sage seasoning, onion flakes, salt and pepper. Bake until lighlty crispy. Enjoy.
This is very traditional and from memory for at least a 12lb turkey. It will probably stuff up to 22 lb bird, as well.
2-9 oz. bags Bread Cubes (Pepp. Fm or any Other)
4-5 Stalks Chopped Celery
1 Med-lg. Onion (Chopped-But Not Minced)
1 1/2 Tsp. Salt
1 1/2 Tbsp. Sage (To your taste-Can use Poultry Seasoning-but Sage best)
1 Tsp. Ground Black Pepper
1-2 Cans Swanson Chicken Broth (or reconstitute Bouillion)
1 Lg. Egg
If you keep stale bread and it is just dry, Not Bad, you can also use this by cutting it into cubes.
Chop the veggies. Add to bread cubes in a large bowl. Mix in sage, S %26amp; P and some of the Ch. Broth. Beat the egg with 1/4 cup of the broth and add to bowl. Mix well.
Mixture should be moist, NOT soggy. Don't worry if some of the bread is still dry, it will absorb Turkey juices and taste even better!
Anyone know of an awesome turkey dressing recipe ????
My husband is a Marine and there is going to be a family Christmas party. I would love to know of a GREAT recipe for turkey dressing. I have to cook for a lot of people. Can anyone help me ? I know how to make the usual butter, broth, onions and celery.......... to bland. I would love to do something , wonderful for the guys and their families...........
Thanks........... Marine Corps wife...... and proud of it ! ! !Anyone know of an awesome turkey dressing recipe ????
This is my favorite stuffing/dressing recipe - it was my grandmother's.
This stuffs a 20-25 pound turkey with some left over to cook in the pan or seperately:
6 large loaves of cheap white sandwich bread
6 large eggs or larger
3 sticks of butter
3-4 medium onions - finely chopped
1 stalk/bunch of celery - finely chopped
1 large jar of poultry seasoning - or to taste
salt and pepper to taste
About 1-2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.
Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread until moist and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more or less liquid if you want a moister or drier dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.Anyone know of an awesome turkey dressing recipe ????
Almost every Marine I have ever met is from the south - if your Marine's are too - they will love this
brown 2 whole pkgs Jimmy Dean original sausage - do not drain the grease!!!
Add
1 whole onion chopped
3-4 ribs celery chopped fine
cook veggie's till just tender
Add
Corn bread - day old crumbled (2 boxes of the jiffy mix prepared)
Sage - dry rubbed - a good round palm full
Salt, Pepper
1 can Cambell's cream of mushroom soup and 1 can cream
3-4 eggs (enough so when you stir it up it sticks to itself)
1 cup chopped pecans or chopped chestnuts from the jar
You can bake some in the bird and the rest in a baking dish
Serve with lots of gravy
i hate to tell you but thanksgiving is over chrismas is coming but here it is the recipe my favorite-
Turkey Dressing:
1戮 hours 15 min prep
8-10 servings
1 tablespoon shortening
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup buttermilk
8 slices day-old bread, cut into 1/2 inch cubes
3/4 cup chopped celery
3/4 cup chopped onions
1/2 cup chopped fresh parsley
2 teaspoons poultry seasoning
2 teaspoons white pepper
2 teaspoons rubbed sage
1-2 teaspoon ground thyme
1 teaspoon celery salt
1/2 cup butter or margarine, melted
3 eggs, beaten
2 (14 1/2 ounce) cans ready-to-serve chicken broth
Spoon shortening into an 8-inch cast-iron skillet.
Place in a 425* oven for 4 minutes or until hot.
Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well.
Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned.
Cool; crumble cornbread into a large bowl.
Add bread cubes and remaining ingredients, stirring well.
Spoon into a lightly greased 13x9x2-inch baking dish, and bake at 325* for 1 hour or until golden brown.
Yield: 8 to 10 servings.
For Thanksgiving I made an awesome sausage cornbread apple pecan dressing- everyone loved it. Including the ';boys'; that would be my dad, my mom's sister's husband and my dad's sister's husband- all marine corp helicopter pilots during vietnam. This is one insane, great, and traditional family!! I used the pepperidge farm cornbread mix plus a batch of jiffy cornbread ( made with 2 boxes, cooked in a baking pan and then ';crumbled'; or cubed- I cut into small squares while still in the pan, then spread on a baking sheet in a 300 oven for 15 minutes to dry out more.
Then cook a roll of sausage in a very large skillet-when sausage is browned, add 2 cups chopped onion, 3 chopped apples, 1 cup chopped celery. Cook until veggies are soft and transfer to a very large stock pot. To this, add 8 cups chicken broth ( I freeze homemade through the year- but if you don't, canned is fine) and I add extra ( about 2 tsp) rosemary and sage- i use fresh, but you can use dried) and 2 sticks butter. Let boil and add stuffing mix, 1 cup chopped pecans, and cornbread. Turn heat off, cover pan and let sit at least 15 minutes before disturbing ( this will be HARD as it will smell AMAZING- and you will want to open and taste- don't. Let sit) Then uncover and stir with a large forky thing- I use a spaghetti fork.
Then, I use a large aluminum foil roaster and put the dressing in that- cover the top wtih pats of (more) butter..thank god those marines are not concerned about calories, lol... and cover with foil, reheat in a 350 oven for 45 minutes. Semper Fi!!!! ( and give them hugs- lots of them!!!)
first make corn bread following recipe on Jiffy corn bread then add some pepperidge farm seasoned stuffing mix then add some celery onion a little boiled egg one apple one bag dried cranberries a little sage then chicken broth mix well so that the mixture is slightly thinner than brownies you will be able to know what texture you are going for so the dressing is not dry dot with butter bake at 350 for 45 minutes sorry I do not have a better recipe I never measure anything good luckrevlon
Thanks........... Marine Corps wife...... and proud of it ! ! !Anyone know of an awesome turkey dressing recipe ????
This is my favorite stuffing/dressing recipe - it was my grandmother's.
This stuffs a 20-25 pound turkey with some left over to cook in the pan or seperately:
6 large loaves of cheap white sandwich bread
6 large eggs or larger
3 sticks of butter
3-4 medium onions - finely chopped
1 stalk/bunch of celery - finely chopped
1 large jar of poultry seasoning - or to taste
salt and pepper to taste
About 1-2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.
Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread until moist and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more or less liquid if you want a moister or drier dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.Anyone know of an awesome turkey dressing recipe ????
Almost every Marine I have ever met is from the south - if your Marine's are too - they will love this
brown 2 whole pkgs Jimmy Dean original sausage - do not drain the grease!!!
Add
1 whole onion chopped
3-4 ribs celery chopped fine
cook veggie's till just tender
Add
Corn bread - day old crumbled (2 boxes of the jiffy mix prepared)
Sage - dry rubbed - a good round palm full
Salt, Pepper
1 can Cambell's cream of mushroom soup and 1 can cream
3-4 eggs (enough so when you stir it up it sticks to itself)
1 cup chopped pecans or chopped chestnuts from the jar
You can bake some in the bird and the rest in a baking dish
Serve with lots of gravy
i hate to tell you but thanksgiving is over chrismas is coming but here it is the recipe my favorite-
Turkey Dressing:
1戮 hours 15 min prep
8-10 servings
1 tablespoon shortening
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup buttermilk
8 slices day-old bread, cut into 1/2 inch cubes
3/4 cup chopped celery
3/4 cup chopped onions
1/2 cup chopped fresh parsley
2 teaspoons poultry seasoning
2 teaspoons white pepper
2 teaspoons rubbed sage
1-2 teaspoon ground thyme
1 teaspoon celery salt
1/2 cup butter or margarine, melted
3 eggs, beaten
2 (14 1/2 ounce) cans ready-to-serve chicken broth
Spoon shortening into an 8-inch cast-iron skillet.
Place in a 425* oven for 4 minutes or until hot.
Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well.
Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned.
Cool; crumble cornbread into a large bowl.
Add bread cubes and remaining ingredients, stirring well.
Spoon into a lightly greased 13x9x2-inch baking dish, and bake at 325* for 1 hour or until golden brown.
Yield: 8 to 10 servings.
For Thanksgiving I made an awesome sausage cornbread apple pecan dressing- everyone loved it. Including the ';boys'; that would be my dad, my mom's sister's husband and my dad's sister's husband- all marine corp helicopter pilots during vietnam. This is one insane, great, and traditional family!! I used the pepperidge farm cornbread mix plus a batch of jiffy cornbread ( made with 2 boxes, cooked in a baking pan and then ';crumbled'; or cubed- I cut into small squares while still in the pan, then spread on a baking sheet in a 300 oven for 15 minutes to dry out more.
Then cook a roll of sausage in a very large skillet-when sausage is browned, add 2 cups chopped onion, 3 chopped apples, 1 cup chopped celery. Cook until veggies are soft and transfer to a very large stock pot. To this, add 8 cups chicken broth ( I freeze homemade through the year- but if you don't, canned is fine) and I add extra ( about 2 tsp) rosemary and sage- i use fresh, but you can use dried) and 2 sticks butter. Let boil and add stuffing mix, 1 cup chopped pecans, and cornbread. Turn heat off, cover pan and let sit at least 15 minutes before disturbing ( this will be HARD as it will smell AMAZING- and you will want to open and taste- don't. Let sit) Then uncover and stir with a large forky thing- I use a spaghetti fork.
Then, I use a large aluminum foil roaster and put the dressing in that- cover the top wtih pats of (more) butter..thank god those marines are not concerned about calories, lol... and cover with foil, reheat in a 350 oven for 45 minutes. Semper Fi!!!! ( and give them hugs- lots of them!!!)
first make corn bread following recipe on Jiffy corn bread then add some pepperidge farm seasoned stuffing mix then add some celery onion a little boiled egg one apple one bag dried cranberries a little sage then chicken broth mix well so that the mixture is slightly thinner than brownies you will be able to know what texture you are going for so the dressing is not dry dot with butter bake at 350 for 45 minutes sorry I do not have a better recipe I never measure anything good luck
Ground Turkey and Green Bean recipe?
I had a friend who made what she said was a traditional Indian dish with ground turkey and green beans and, I'm guessing, some spices. It wasn't hot, just tasty. It seemed simple, but I can't remember it! Can anyone help?
Thank you!Ground Turkey and Green Bean recipe?
ingredients
3 tablespoons vegetable oil
One 2-inch piece of peeled fresh ginger, cut into fine matchsticks
4 large garlic cloves, thinly sliced
1 pound ground turkey
Salt and freshly ground pepper
3 tablespoons soy sauce
3 tablespoons Japanese mirin
1 pound green beans, trimmed
2 loosely packed cups basil leaves (from 1 large bunch)
1/4 cup plus 2 tablespoons roasted salted peanuts, coarsely chopped
directions
In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the ginger and garlic; cook over moderate heat until fragrant, 30 seconds. Add the turkey and season with salt and pepper. Stir-fry, breaking up the meat, until nearly cooked, 4 minutes. Add the soy sauce and mirin and cook for 1 minute. Transfer to a bowl and wipe out the skillet.
Add the remaining 1 tablespoon of oil to the skillet; heat until shimmering. Add the beans and stir-fry over high heat until crisp-tender and blackened in spots, 5 minutes. Add the beans to the turkey and let cool slightly. Add the basil and toss. Transfer the stir-fry to plates and sprinkle with the peanuts.Ground Turkey and Green Bean recipe?
Thanks so much! I was out of ideas on what to make for my family after work with the ground turkey thawing in the freezer... this was great, and they loved the veggies in it too! Report Abuse
This is a variation of kheema, most people usually add peas instead of green beans and traditionally, it's made with lamb.
TURKEY KHEEMA
Ingredients:
1 lb ground turkey (or chicken)
1 large onion, finely diced
3 large garlic cloves, finely minced
1.5 inch piece of fresh ginger, peeled and finely minced
2 medium size tomatoes, finely chopped
2-3 small green thai chilies, split in half lengthwise
1 large tsp garam masala
2 large tsp ground cumin powder
1 tsp ground coriander powder
1 large tsp turmeric
1 tsp red chili powder (to taste)
salt and pepper to taste
2-3 large tbsp of good quality tomato paste
陆 cup of water
1 cup of green peas (frozen are fine, but just thaw them)
3-4 tbsp of oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
METHOD:
In a large deep skillet on medium high heat, add the oil. Then add the onions and saut茅 for a few minutes until slightly browned. Next add the ginger, garlic and chilies. Fry for a few minutes and add in the spices (garam masala, ground cumin, ground coriander, turmeric, red chili powder, salt and pepper). Stir well to combine and saut茅 for 2-3 minutes. Then add in the ground meat and mix well. Keep stirring until the meat is thoroughly broken up and fully cooked through. It should be aromatic and nicely browned. Add the tomato paste and the water. Then reduce the heat to low, cover and simmer for 5-6 minutes. Lastly, add the thawed green peas and mix well to combine. Garnish with freshly chopped cilantro leaves and serve with fresh chapathis and fragrant Basmati rice.
VARIATIONS:
Feel free to add your favorite vegetable or combination of vegetables to this dish. Such as corn kernels, baby corn, any color of bell peppers, spinach, zucchini, carrots, green beans鈥?br>
You could also serve the kheema as an appetizer using lettuce cups (such as butter lettuce or radicchio lettuce).
http://www.bellaonline.com/articles/art5鈥?/a>
Thank you!Ground Turkey and Green Bean recipe?
ingredients
3 tablespoons vegetable oil
One 2-inch piece of peeled fresh ginger, cut into fine matchsticks
4 large garlic cloves, thinly sliced
1 pound ground turkey
Salt and freshly ground pepper
3 tablespoons soy sauce
3 tablespoons Japanese mirin
1 pound green beans, trimmed
2 loosely packed cups basil leaves (from 1 large bunch)
1/4 cup plus 2 tablespoons roasted salted peanuts, coarsely chopped
directions
In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the ginger and garlic; cook over moderate heat until fragrant, 30 seconds. Add the turkey and season with salt and pepper. Stir-fry, breaking up the meat, until nearly cooked, 4 minutes. Add the soy sauce and mirin and cook for 1 minute. Transfer to a bowl and wipe out the skillet.
Add the remaining 1 tablespoon of oil to the skillet; heat until shimmering. Add the beans and stir-fry over high heat until crisp-tender and blackened in spots, 5 minutes. Add the beans to the turkey and let cool slightly. Add the basil and toss. Transfer the stir-fry to plates and sprinkle with the peanuts.Ground Turkey and Green Bean recipe?
Thanks so much! I was out of ideas on what to make for my family after work with the ground turkey thawing in the freezer... this was great, and they loved the veggies in it too! Report Abuse
This is a variation of kheema, most people usually add peas instead of green beans and traditionally, it's made with lamb.
TURKEY KHEEMA
Ingredients:
1 lb ground turkey (or chicken)
1 large onion, finely diced
3 large garlic cloves, finely minced
1.5 inch piece of fresh ginger, peeled and finely minced
2 medium size tomatoes, finely chopped
2-3 small green thai chilies, split in half lengthwise
1 large tsp garam masala
2 large tsp ground cumin powder
1 tsp ground coriander powder
1 large tsp turmeric
1 tsp red chili powder (to taste)
salt and pepper to taste
2-3 large tbsp of good quality tomato paste
陆 cup of water
1 cup of green peas (frozen are fine, but just thaw them)
3-4 tbsp of oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
METHOD:
In a large deep skillet on medium high heat, add the oil. Then add the onions and saut茅 for a few minutes until slightly browned. Next add the ginger, garlic and chilies. Fry for a few minutes and add in the spices (garam masala, ground cumin, ground coriander, turmeric, red chili powder, salt and pepper). Stir well to combine and saut茅 for 2-3 minutes. Then add in the ground meat and mix well. Keep stirring until the meat is thoroughly broken up and fully cooked through. It should be aromatic and nicely browned. Add the tomato paste and the water. Then reduce the heat to low, cover and simmer for 5-6 minutes. Lastly, add the thawed green peas and mix well to combine. Garnish with freshly chopped cilantro leaves and serve with fresh chapathis and fragrant Basmati rice.
VARIATIONS:
Feel free to add your favorite vegetable or combination of vegetables to this dish. Such as corn kernels, baby corn, any color of bell peppers, spinach, zucchini, carrots, green beans鈥?br>
You could also serve the kheema as an appetizer using lettuce cups (such as butter lettuce or radicchio lettuce).
http://www.bellaonline.com/articles/art5鈥?/a>
EggNog- Anyone know of a recipe that calls for a 5ft of Wild Turkey Bourbon and a 5LB bag of sugar?
You let the bourbon sit in a punch bowl on the sugar overnight?EggNog- Anyone know of a recipe that calls for a 5ft of Wild Turkey Bourbon and a 5LB bag of sugar?
I'm not sure what you mean by 5 ft of bourbon, but the recipes I'm finding call for 3 or so ounces of bourbon and less than a cup of sugar. Good luck!
I'm not sure what you mean by 5 ft of bourbon, but the recipes I'm finding call for 3 or so ounces of bourbon and less than a cup of sugar. Good luck!
Monday, August 23, 2010
Recipes for injecting seosonings/turkey?
organic turkey/ injection recipiesRecipes for injecting seosonings/turkey?
White wine and organic butter.
Don't mess with herbs or anything that won't dissolve completely, they'll get stuck in the syringe.Recipes for injecting seosonings/turkey?
Go to recipetips.com
That's where I'm going right now.
A good organic injection seasoning that is low cost:
1)Mix 2 tbls. oregano, 1 cup diced parsley, 1/2 cup celery, 3/4 cup diced onions, 1/8 cup sea salt, several turns black pepper with 1 cup olive oil. Drink entire mixture rapidly.
1)Grasp beheaded turkey hole firmly with both hands and spread wide open as possible.
2)Place mouth inside turkey hole with lips pressed outward into an ';O'; shape.
3)Do explosive vomitting while contracting stomach and exhaling through lips to inject an organic seasoning spray coating inside of turkey.
5)Bake turkey at 350 degrees 4-5 hrs or until crispy brown. Inside will remain moist and flavorful.
White wine and organic butter.
Don't mess with herbs or anything that won't dissolve completely, they'll get stuck in the syringe.Recipes for injecting seosonings/turkey?
Go to recipetips.com
That's where I'm going right now.
A good organic injection seasoning that is low cost:
1)Mix 2 tbls. oregano, 1 cup diced parsley, 1/2 cup celery, 3/4 cup diced onions, 1/8 cup sea salt, several turns black pepper with 1 cup olive oil. Drink entire mixture rapidly.
1)Grasp beheaded turkey hole firmly with both hands and spread wide open as possible.
2)Place mouth inside turkey hole with lips pressed outward into an ';O'; shape.
3)Do explosive vomitting while contracting stomach and exhaling through lips to inject an organic seasoning spray coating inside of turkey.
5)Bake turkey at 350 degrees 4-5 hrs or until crispy brown. Inside will remain moist and flavorful.
Does anyone have a recipe for stuffed turkey tenderloins?
Apricot Stuffed Turkey Tenderloins with Creamy Mustard Sauce
';This is a simple and quick recipe for an impressive lunch or dinner meal. Turkey tenderloins are stuffed with apricots and raisins and microwaved in a sauce of garlic, green onion, celery, bread cubes, chicken bouillon and mayonnaise.';
Prep Time:15 Minutes
Cook Time:20 Minutes
Ready In:35 Minutes
Servings:4
--------------------------------------鈥?br>
INGREDIENTS:
1/3 cup dried apricots, chopped
2 tablespoons raisins, chopped
1 clove garlic
2 green onions cut into 1-inch pieces
1 stalk celery, cut into 1 inch pieces
2/3 cup dry bread cubes
1 pound turkey tenderloins
1 tablespoon cornstarch
1 teaspoon reduced-sodium chicken bouillon crystals
1 cup cold water
1 tablespoon grainy mustard
1 tablespoon honey
2 1/2 tablespoons lemon juice
1/3 cup reduced-calorie mayonnaise
DIRECTIONS:
In medium microwave-safe bowl combine apricots and raisins. Cover with hot water. Microwave at HIGH (100% power) 1-1/2 to 2 minutes or until fruit is soft; drain well. Set aside.
In a food processor, fitted with metal blade, with motor running, drop garlic through feed tube, processing until minced. Add onion and celery. Process until finely chopped; combine with fruit mixture. Add bread cubes. Cover bowl with vented plastic wrap. Microwave at HIGH (100% power) 1-1/2 minutes.
Cut a lengthwise pocket in tenderloins, being careful not to cut all the way through. Spoon half of the fruit mixture in each tenderloin pocket. Secure with toothpicks. Place in 9-inch round or square microwave-safe dish. Set aside.
In a 4-cup measure combine cornstarch, bouillon, water, mustard, honey, and lemon juice. Microwave at HIGH (100% power) 1-1/2 to 2 minutes, stirring every 45 to 60 seconds. Fold in mayonnaise. Pour sauce over tenderloins. Cover with vented plastic wrap. Microwave at MEDIUM-HIGH (70% power) 10 to 15 minutes rotating dish 1/4 turn every 4 minutes until internal temperature reaches 170-175 degrees F. in the thickest portion and turkey is not pink in center. * Recipe developed in 700-watt microwave.
**************************************鈥?br>
Fruit %26amp; Nut Stuffed Turkey Tenderloins
Servings: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
- 1 (6 3/8-ounce) package long grain and wild rice stuffing mix
- 1 2/3 cups water
- 2 teaspoons HERB-OX庐 Reduced Sodium Chicken Bouillon Granules
- 1/4 cup butter
- 1/4 cup dried fruit bits
- 1/4 cup toasted chopped pecans
- 1 3/4 pounds JENNIE-O TURKEY STORE庐 Boneless Turkey Tenderloins
Directions
In medium saucepan, combine seasoning packet from stuffing, bouillon, water and butter. Bring mixture to a boil. Cover, reduce heat and simmer for 5 minutes. Stir in stuffing and dried fruit. Remove from heat, cover and let stand for 5 minutes. Add pecans and fluff stuffing with a fork. Cut a slit in the thickest portion of the tenderloin; forming a pocket. Place stuffing in each pocket. Secure with wooden picks. Place tenderloins in large baking dish. Place any excess stuffing around tenderloins. Bake at 325掳F for 45 minutes or until internal temperature of meat reaches 165掳F. Cut tenderloins into 1-inch medallions and serve.
**************************************鈥?br>
Garden Style Stuffed Turkey Tenderloins
Yield: 5
Ingredients
1 pk boneless fresh turkey
-breast tende; rloins about
2 tb margerine
1 c frozen cut green beans
-thawed; drained well, and
1/3 c carrots; chopped
1/3 c celery; chopped
1/4 c onion; finely chopped
1 c herb seasoned stuffing mix
1 tb margerine
2 tb flour
3/4 c skim milk
1/2 c chicken broth
1/4 ts poultry seasoning; to 1/2t
Instructions
To create a pocket for the stuffing, use a long, sharp knife to make a
lengthwise thru each turkey tenderloin, cutting to within 1/2 inch of
edges. Set aside.
Melt 2T of margerine in med skillet over med high heat. Add green beans,
carrots, celery, and onion; cook and stir until vegetables are crisp
tender. Remove from heat. Stir in stuffing mix; mix well. Cover and set
aside.
Heat oven 350. Melt 1T margerine in medium saucepan over med high heat.
Stir in flour; cook and stir until bubbly. Add milk and chicken broth;
cook
and stir until mixture bubbles and thickens. Stir in poultry seasoning.
Fill turkey tenderloins with stuffing mixture. Place in a 9x9 inch
baking
pan. Pour gravy over turkey. Cover with foil. Bake 350 for 40 mins.
Remove
foil and bake an additional 15-20 mins, or until turkey is no longer
pink
in the center. Slice turkey tenderloins. Garnish with shredded carrot,
if
desired.
**************************************鈥?br>
Turkey Cordon Bleu
From Linda Larsen,
Your Guide to Busy Cooks.
FREE Newsletter. Sign Up Now!
I'm always surprised that this recipe turns out so perfectly, because the cooking time seems so short. But the turkey is always tender, moist, and cooked to perfection.
INGREDIENTS:
4 turkey tenderloins, cut in half
2 Tbsp. melted butter
8 thin slices ham
8 1/2'; wide by 3'; long pieces Swiss cheese
1 cup fine dry bread crumbs
1/4 cup flour
2 Tbsp. grated Parmesan cheese
1/2 tsp. seasoned salt
1/4 cup milk
1 egg, beaten
PREPARATION:
Preheat oven to 325 degrees. Grease a 13x9'; glass baking dish. Slice each turkey tenderloin half lengthwise to within 1/2'; of opposite site, forming a pocket. Open each tenderloin and brush with melted butter. Roll a slice of ham around a piece of swiss cheese and place in center of open tenderloin. Close tenderloin around cheese and ham, forming a bundle and secure with toothpicks.
Combine bread crumbs, flour, Parmesan cheese and salt in a shallow pan. Combine milk and beaten egg in another shallow pan and stir to combine. Dip filled tenderloins in egg mixture, then roll in crumb mixture to coat. Place in baking dish and bake at 325 degrees for 20 minutes. Carefully turn tenderloins and bake 20-25 minutes longer until turkey is thoroughly cooked. Remove toothpicks before serving. Serves 8Does anyone have a recipe for stuffed turkey tenderloins?
Stuffed Turkey Tenderloins Recipe
16 ounces turkey breast tenderloins
2 cups chopped spinach leaves
3 ounces semi-soft goat cheese, crumbled (chevre) or feta cheese, crumbled (about 3/4 cup)
1/2 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/8-1/4 teaspoon ground red pepper
4 servings
31 minutes 15 mins prep
Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but no through, the other side; set aside.
In a bowl, combine spinach, cheese, and black pepper. Spoon the mixture into the pockets and tie kitchen string around each tenderloin in 3 or 4 places.
In a small bowl, combine oil, paprika, salt, and ground red pepper; brush evenly over tenderloins.
Grill on lightly-greased rack of an uncovered grill directly over medium heat for 16鈥?0 minutes or until turkey is no longer pink in the center, turning once. Remove strings and slice crosswise.Does anyone have a recipe for stuffed turkey tenderloins?
go to allrecipes.com or cook.com or the foodnetwork.com
PORTUGUESE-STYLE TURKEY STEAKS
These cumin-spiced turkey steaks with vegetable-olive sauce were a prize winning recipe!
4 (6 oz.) turkey breast tenderloin steaks (1 1/2 lb. total)
2 tbsp. all-purpose flour
1 tsp. ground cumin
1 tsp. paprika
2 to 3 tbsp. olive oil or cooking oil
1/2 c. chopped red or green sweet pepper
1/4 c. chopped celery
1/4 c. sliced green onion
1 clove garlic, minced
1/4 c. sliced pitted ripe olives
1/4 c. sliced pimiento-stuffed olives
1/2 c. dry red wine
1/2 tsp. cornstarch
Rinse turkey; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound with a meat mallet to 1/4-inch thickness. In a shallow dish combine flour, cumin, paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Dip turkey pieces into flour mixture, turning to coat.
In a large skillet cook turkey, 2 steaks at a time, in 2 tablespoons of the hot oil over medium heat about 6 minutes or until no longer pink, turning once. Remove; keep warm. Repeat with remaining pieces, adding oil if necessary. In same skillet cook and stir sweet pepper, celery, onion, and garlic over medium heat for 7 to 8 minutes or until almost tender. Stir in olives. Stir together wine and heat for 7 to 8 minutes or until almost tender. Stir in olives. Stir together wine and cornstarch. Add to skillet. Cook and stir until bubbly. Cook and stir 1 minute more. Serve sauce over turkey. Makes 4 main-dish servings.
Nutrition information per serving: 290 cal., 13 g fat, 74 mg chol., 33 g pro., 6 g carbo., 1 g fiber, and 278 mg sodium. RDA: 17% iron, 22% vit. C, 11% thiamine, 14% riboflavin, 52% niacin.
no,sorry
';This is a simple and quick recipe for an impressive lunch or dinner meal. Turkey tenderloins are stuffed with apricots and raisins and microwaved in a sauce of garlic, green onion, celery, bread cubes, chicken bouillon and mayonnaise.';
Prep Time:15 Minutes
Cook Time:20 Minutes
Ready In:35 Minutes
Servings:4
--------------------------------------鈥?br>
INGREDIENTS:
1/3 cup dried apricots, chopped
2 tablespoons raisins, chopped
1 clove garlic
2 green onions cut into 1-inch pieces
1 stalk celery, cut into 1 inch pieces
2/3 cup dry bread cubes
1 pound turkey tenderloins
1 tablespoon cornstarch
1 teaspoon reduced-sodium chicken bouillon crystals
1 cup cold water
1 tablespoon grainy mustard
1 tablespoon honey
2 1/2 tablespoons lemon juice
1/3 cup reduced-calorie mayonnaise
DIRECTIONS:
In medium microwave-safe bowl combine apricots and raisins. Cover with hot water. Microwave at HIGH (100% power) 1-1/2 to 2 minutes or until fruit is soft; drain well. Set aside.
In a food processor, fitted with metal blade, with motor running, drop garlic through feed tube, processing until minced. Add onion and celery. Process until finely chopped; combine with fruit mixture. Add bread cubes. Cover bowl with vented plastic wrap. Microwave at HIGH (100% power) 1-1/2 minutes.
Cut a lengthwise pocket in tenderloins, being careful not to cut all the way through. Spoon half of the fruit mixture in each tenderloin pocket. Secure with toothpicks. Place in 9-inch round or square microwave-safe dish. Set aside.
In a 4-cup measure combine cornstarch, bouillon, water, mustard, honey, and lemon juice. Microwave at HIGH (100% power) 1-1/2 to 2 minutes, stirring every 45 to 60 seconds. Fold in mayonnaise. Pour sauce over tenderloins. Cover with vented plastic wrap. Microwave at MEDIUM-HIGH (70% power) 10 to 15 minutes rotating dish 1/4 turn every 4 minutes until internal temperature reaches 170-175 degrees F. in the thickest portion and turkey is not pink in center. * Recipe developed in 700-watt microwave.
**************************************鈥?br>
Fruit %26amp; Nut Stuffed Turkey Tenderloins
Servings: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
- 1 (6 3/8-ounce) package long grain and wild rice stuffing mix
- 1 2/3 cups water
- 2 teaspoons HERB-OX庐 Reduced Sodium Chicken Bouillon Granules
- 1/4 cup butter
- 1/4 cup dried fruit bits
- 1/4 cup toasted chopped pecans
- 1 3/4 pounds JENNIE-O TURKEY STORE庐 Boneless Turkey Tenderloins
Directions
In medium saucepan, combine seasoning packet from stuffing, bouillon, water and butter. Bring mixture to a boil. Cover, reduce heat and simmer for 5 minutes. Stir in stuffing and dried fruit. Remove from heat, cover and let stand for 5 minutes. Add pecans and fluff stuffing with a fork. Cut a slit in the thickest portion of the tenderloin; forming a pocket. Place stuffing in each pocket. Secure with wooden picks. Place tenderloins in large baking dish. Place any excess stuffing around tenderloins. Bake at 325掳F for 45 minutes or until internal temperature of meat reaches 165掳F. Cut tenderloins into 1-inch medallions and serve.
**************************************鈥?br>
Garden Style Stuffed Turkey Tenderloins
Yield: 5
Ingredients
1 pk boneless fresh turkey
-breast tende; rloins about
2 tb margerine
1 c frozen cut green beans
-thawed; drained well, and
1/3 c carrots; chopped
1/3 c celery; chopped
1/4 c onion; finely chopped
1 c herb seasoned stuffing mix
1 tb margerine
2 tb flour
3/4 c skim milk
1/2 c chicken broth
1/4 ts poultry seasoning; to 1/2t
Instructions
To create a pocket for the stuffing, use a long, sharp knife to make a
lengthwise thru each turkey tenderloin, cutting to within 1/2 inch of
edges. Set aside.
Melt 2T of margerine in med skillet over med high heat. Add green beans,
carrots, celery, and onion; cook and stir until vegetables are crisp
tender. Remove from heat. Stir in stuffing mix; mix well. Cover and set
aside.
Heat oven 350. Melt 1T margerine in medium saucepan over med high heat.
Stir in flour; cook and stir until bubbly. Add milk and chicken broth;
cook
and stir until mixture bubbles and thickens. Stir in poultry seasoning.
Fill turkey tenderloins with stuffing mixture. Place in a 9x9 inch
baking
pan. Pour gravy over turkey. Cover with foil. Bake 350 for 40 mins.
Remove
foil and bake an additional 15-20 mins, or until turkey is no longer
pink
in the center. Slice turkey tenderloins. Garnish with shredded carrot,
if
desired.
**************************************鈥?br>
Turkey Cordon Bleu
From Linda Larsen,
Your Guide to Busy Cooks.
FREE Newsletter. Sign Up Now!
I'm always surprised that this recipe turns out so perfectly, because the cooking time seems so short. But the turkey is always tender, moist, and cooked to perfection.
INGREDIENTS:
4 turkey tenderloins, cut in half
2 Tbsp. melted butter
8 thin slices ham
8 1/2'; wide by 3'; long pieces Swiss cheese
1 cup fine dry bread crumbs
1/4 cup flour
2 Tbsp. grated Parmesan cheese
1/2 tsp. seasoned salt
1/4 cup milk
1 egg, beaten
PREPARATION:
Preheat oven to 325 degrees. Grease a 13x9'; glass baking dish. Slice each turkey tenderloin half lengthwise to within 1/2'; of opposite site, forming a pocket. Open each tenderloin and brush with melted butter. Roll a slice of ham around a piece of swiss cheese and place in center of open tenderloin. Close tenderloin around cheese and ham, forming a bundle and secure with toothpicks.
Combine bread crumbs, flour, Parmesan cheese and salt in a shallow pan. Combine milk and beaten egg in another shallow pan and stir to combine. Dip filled tenderloins in egg mixture, then roll in crumb mixture to coat. Place in baking dish and bake at 325 degrees for 20 minutes. Carefully turn tenderloins and bake 20-25 minutes longer until turkey is thoroughly cooked. Remove toothpicks before serving. Serves 8Does anyone have a recipe for stuffed turkey tenderloins?
Stuffed Turkey Tenderloins Recipe
16 ounces turkey breast tenderloins
2 cups chopped spinach leaves
3 ounces semi-soft goat cheese, crumbled (chevre) or feta cheese, crumbled (about 3/4 cup)
1/2 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/8-1/4 teaspoon ground red pepper
4 servings
31 minutes 15 mins prep
Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but no through, the other side; set aside.
In a bowl, combine spinach, cheese, and black pepper. Spoon the mixture into the pockets and tie kitchen string around each tenderloin in 3 or 4 places.
In a small bowl, combine oil, paprika, salt, and ground red pepper; brush evenly over tenderloins.
Grill on lightly-greased rack of an uncovered grill directly over medium heat for 16鈥?0 minutes or until turkey is no longer pink in the center, turning once. Remove strings and slice crosswise.Does anyone have a recipe for stuffed turkey tenderloins?
go to allrecipes.com or cook.com or the foodnetwork.com
PORTUGUESE-STYLE TURKEY STEAKS
These cumin-spiced turkey steaks with vegetable-olive sauce were a prize winning recipe!
4 (6 oz.) turkey breast tenderloin steaks (1 1/2 lb. total)
2 tbsp. all-purpose flour
1 tsp. ground cumin
1 tsp. paprika
2 to 3 tbsp. olive oil or cooking oil
1/2 c. chopped red or green sweet pepper
1/4 c. chopped celery
1/4 c. sliced green onion
1 clove garlic, minced
1/4 c. sliced pitted ripe olives
1/4 c. sliced pimiento-stuffed olives
1/2 c. dry red wine
1/2 tsp. cornstarch
Rinse turkey; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound with a meat mallet to 1/4-inch thickness. In a shallow dish combine flour, cumin, paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Dip turkey pieces into flour mixture, turning to coat.
In a large skillet cook turkey, 2 steaks at a time, in 2 tablespoons of the hot oil over medium heat about 6 minutes or until no longer pink, turning once. Remove; keep warm. Repeat with remaining pieces, adding oil if necessary. In same skillet cook and stir sweet pepper, celery, onion, and garlic over medium heat for 7 to 8 minutes or until almost tender. Stir in olives. Stir together wine and heat for 7 to 8 minutes or until almost tender. Stir in olives. Stir together wine and cornstarch. Add to skillet. Cook and stir until bubbly. Cook and stir 1 minute more. Serve sauce over turkey. Makes 4 main-dish servings.
Nutrition information per serving: 290 cal., 13 g fat, 74 mg chol., 33 g pro., 6 g carbo., 1 g fiber, and 278 mg sodium. RDA: 17% iron, 22% vit. C, 11% thiamine, 14% riboflavin, 52% niacin.
no,sorry
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