Turkey Stuffing Recipes
Sweet Potato-Raisin and Wild Rice Stuffing
Ingredients:
1/2 cup finely chopped onions
1/2 cup dice carrots
2 tbsp minced garlic
3 cups chicken stock
1/4 cup lemon juice
1 cup sweet potato (peeled and cube)
1/2 cup green peas
1 1/2 calrose or brown rice
1 cup wild rice
1 tsp sage & thyme (dried and crumbled)
1/4 cup ginger finely chooped
1 cup dried raisins
Pinch of ground cloves
Season with salt and pepper
Cooking Method :
Combined 2 kinds of rice wash them and
strain to remove some starch. Put them
aside.
Melt butter over medium heat in a large
heavy base saucepan. Sautee onions and
garlic until slightly brown. Pour in the
chicken stock and lemon juice, stir in
the rice and bring it to boil. Add sage
and thyme and return it to boil for about
10 to 15 minutes. With just remaining
small amount of liquid in your rice and
chicken stock mixture, stir in the sweet
potato, carrots and peas. Reducing heat
to low, cover and simmer it for another
15 to 20 minutes. Until most of the liquid
has evaporated and rice and vegetables are
cooked.
Let it cool and mix in the raisins.
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Oriental Turkey Stuffing
Ingredients:
2 bundle of lemon grass stalks
4 ripe medium size cooking banana (plantation)
1 cup sweet potato (peeled & cube)
1 cup potato (peeled & cube)
1/2 cup slice ginger (slice and mashed)
1/2 cup green onions (1 inch lenght)
1/2 cup white wine
1 medium size onion chopped
4 tbsp vegetable oil
1/2 cup chicken stock
Season with salt and pepper
Cooking Method :
Wash two kinds of potatoes and place
it in baking glass pan. Pour some
chicken stock and bake it for about
10 minutes. Let it cool.
Tie lemon grass together forming
about 2 inches lenght of 3-4 bundles.
Pour in white wine inside the turkey.
Shake the turkey until white wine
is evenly distributed inside the bird.
Dash some salt and pepper also.
In a large bowl mix together all
other remaining ingredients including
the bake potato mixture, season
with salt and pepper and vegetable
oil. Slowly stuff the turkey, using
your hand and a spoon, place it in
alternate order like lemon grass,
banana, potato, onions, ginger and
keep repeating the process until
stuffing is complete.
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Apricot Fiery Sausage Stuffing
Ingredients :
1/2 cup dried apricots
1/4 cup dried raisins
1/2 cup chopped walnuts - toasted
1/4 cup butter in cubes
1 teaspoon minced garlic
1/2 cup chopped celery
1 large chopped onions
1/2 teaspoon thyme
1/2 teaspoon sage
1 teaspoon poultry seasoning
1/4 cup champagne
1/2 cup orange juice
3/4 cup chicken broth
1 medium size pear or apple, peeled
and finely chopped
6 cups day old bread stuffing cut
in cubes.
1/2 lb. or about 3 pieces of hot
italian sausage
1 teaspoon chili oil
3 tablespoon cooking oil
Cooking Method :
In a skillet cooked italian sausage.
Pour a little amount of water, place
sausage on it and bring it to boil
until most water has evaporated. Using
a fork and knife score each sausage
about 3 diagonal streaks both sides.
Reduce heat and add cooking oil when
sausages starts to produce its own juicy
oil. Fry a little bit until sausage is
cooked. Set aside to cool. On a cutting
board cut each sausage into small pieces.
Melt butter into a skillet just using
medium to low heat. Sautee garlic and
onions until brown. Stir in celery, chopped
apples, walnuts, chopped sausage, raisins,
apricots, bread cube stuffing, pour in the
liquids such the broth, champagne, orange
juice until stuffing mixture reach to
its desired moistness.
Pour mixture to a greased baking dish.
Stir in the poultry seasoning, sage and
thyme. Bake for about 30-35 minutes in a
350 degrees oven temperature, uncovered.
Stir occassionally, until lightly browned.
Dash with salt and pepper to your taste.
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