Recipes Ingredients:
1/2 To 1 pound lean bacon,
1 To 2 pound day old white
-finely diced
-bread
3 tb Olive oil
Chicken stock to moisten
3 Stalks celery, including
1/2 c Parmesan or romano cheese
-tops, finely chopped 1/2
c Chopped fresh parsley
1 lg Onion, finely chopped
2 Eggs
Giblets and liver from
Salt and pepper to taste
-turkey 4
tb To 5 tb Poultry seasoning
1/4 lb Prosciutto
Recipe Instructions:
In a large Skillet cook bacon in olive oil until about halfway done. Add celery and onion and cook until transparent. Pour off fat from Skillet and use it to cook giblets, then prosciutto, then liver until done. (Freeze the liver to make it easier to chop) Mix with bacon and Vegetables and cool. Soak Bread in stock and combine with Meat and Vegetable mixture. Add cheese, parsley, eggs, and seasonings and mix with hands. Stuffs a 12-15 pound turkey. Origin: Hearth and Home Companion Shared by: Sharon Stevens
Recipe Serves: 1
Recipes Ingredients:
1 ts Ground Sage; or
2 tb Dried Minced Onion
-Poultry Seasoning 2
ts Dried Parsley Leaves;
1 ts Instant Chicken Bouillon
-crushed
-Granules 1/8
ts Ground Pepper
1 tb Dried Chopped Celery
Recipe Instructions:
Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight pachage. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package of STUFFING SEASONING MIX. Saucepan STUFFING 1-1/4 Cups Water 3 Tbs. Butter or Margarine 1 Pkg. STUFFING SEASONING MIX 4 Cups Partially Dried 1/2-inch Bread Crumbs In a medium saucepan, combine water, Butter or Margarine and STUFFING SEASONING MIX. Bring to a boil over medium-high heat. Reduce heat to medium; simmer about 5 minutes. Stir in Bread cubes. Cook 1 to 2 minutes until liquid is absorbed, stirring constantly. Cover, remove from heat. Let stand 5 minutes before serving. Makes 4 to 6 servings. VARIATIONS: WHOLE-WHEAT STUFFING: Substitute 2 cups partially dried whole-wheat Bread pieces for half of Bread cubes. CORNBREAD STUFFING: Use 3 cups crumbled cornbread for Bread crumbs. GRANOLA STUFFING: Add 1/2 cup granola. Increase water to 1-1/2 cups. Nut STUFFING: Add 1/4 cup walnuts or diced water chestnuts.
Recipe Serves: 6
Recipes Ingredients:
zest and Juice of
3 oranges
zest and Juice of
1/2 lemon
3 tbsp. currant jelly
1 shallot, pared, chopped
5 tbsp. wine
2 tbsp. Chicken stock
ground ginger, to taste
1/4 cup Ruby port
1 oz. unsalted butter
1 tsp. Raspberry vinegar
Recipe Instructions:
Blanche orange and lemon zest; refresh. Reserve. Place orange and lemon juices, currant jelly, shallots, red wine, Chicken stock and ginger in saucepan; reduce by two-thirds. Strain; add port. Heat to simmering; simmer for 5 minutes. Remove from heat; stir in butter. Stir in vinegar and reserved zest.
Recipe Serves: 1
Recipes Ingredients:
2 ts Instant Minced Onion
2 ts Parsley Flakes
1/4 ts Instant Horseradish
2 ts Green Pepper Flakes
Recipe Instructions:
Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Low-Calorie Dressing Mix. Store in a cool, dry place and use within 6 months. Makes enough mix for 3/4 cup of dressing. Low-Calorie Dressing: Combine mix, 3/4 cup tomato Juice and 2 T lemon Juice in a glass jar and blend well. Chill before serving. Makes about 3/4 cup of dressing.
Recipe Serves: 1
Recipes Ingredients:
1 Egg yolk
1 tb Chopped garlic
1/3 c Red Wine vinegar
1 c Olive oil
1 tb Sugar
Salt and pepper to taste
Recipe Instructions:
1. Combine Egg yolk, vinegar, sugar, garlic, and salt in the food processor. Process briefly. 2. With motor running, dribble in olive oil. 3. Taste, correct seasoning if necessary, and store. Source: Silver Palate Cookbook