Text 6548, 79 rader
Skriven 2011-02-01 23:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: turkey
==============
-=> Quoting Janis Kracht to Jim Weller <=-

 JK> For turkey stuffing... sometimes raisins

That's one ingredient I've never considered. I have added apple
sometimes though.

 JK> 1/2 cup Italian grated locatelli cheese.

Never thought of adding cheese either.

 JK> stuffing outside the bird in an oven-proof container, but I dunno..
 JK> just never seems as good as "in the bird"

Agreed. Although it isn't too bad if you add chopped giblets and
some pan drippings from the bird. We often make extra dressing in a
casserole dish AND stuffing in the bird then combine and mix them
before bringing to the table as most of my family like stuffing a
LOT.

 JK> We love sauteed asparagus as well rather than steamed.

Roasted with balsamic vinegar and olive oil is good too.

 JK> Over here, holidays aren't complete without a Ricotta
 JK> Cheesecake.

Being English and French we lean more towards pies: usually mince
meat, apple or pumpkin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Goose
 Categories: Holiday, Goose, Stuffing
      Yield: 6 Servings

      9 lb Dressed goose
      3 c  Cooked rice
  1 1/2 c  Peeled, chopped apples
    1/2 c  Raisins
    1/2 c  Chopped onion
      1 ts Dried whole rosemary
    1/2 ts Salt
    1/8 ts Pepper
      1    Egg; beaten
           Fresh parsley
           Orange slices

  Remove giblets and neck from goose; reserve for other uses. Rinse
  goose thoroughly with water; pat dry. Prick skin with a fork at
  2-inch intervals.

  Combine rice and next 7 ingredients, stirring well. Spoon mixture
  into cavity; close with skewers. Truss goose, and place, breast
  side up, on rack in a roasting pan. Insert meat thermometer in
  thigh, making sure it does not touch bone. Bake, uncovered, at 350
  F for 2 to 2 1/2 hours or until meat thermometer registers 185 F.
  Place goose on a serving platter; garnish with parsley and orange
  slices, if desired.

  Recipe by: The Southern Living Cookbook, 198

  From: Gail Shermeyer

MMMMM


  

Cheers

YK Jim


... Paula Deen makes deep fried stuffing on a stick. (no joke)

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