Get Stuffed This Christmas
by Barb Kemp
December 29th, 2010 11:37 AM
I'm always stuffed after eating turkey dinner at Christmas time. For me, Christmas dinner is like going back to my old family home, it never changes. The traditional fare is great but there's always room for improvement. Take stuffing, for instance; there are many great variations on turkey stuffing. It can be made with bread crumbs, cornbread or even wild rice. Many flavourful ingredients can be added, such as dried fruit, sausages, bacon, fennel, apples, pecans, hazelnuts, etc. Following are two different recipes to try.
Stuffing can be cooked either inside the turkey cavity or separately. A turkey will cook faster if unstuffed. Aromatics such as garlic, onions, fresh thyme and lemons can be added to the bird's cavity to enhance the flavour of the meat.
If you prefer your turkey stuffed, there are a few important things to remember to prevent bacteria growth. A turkey should be stuffed just before cooking. Loosely pack stuffing into the cavity. Stuffing must reach 165 degrees F. If the meat is cooked and the stuffing isn't, the roasting time will take longer; this could be the difference between eating moist succulent turkey or the equivalent of white rubber.
A roast turkey is cooked when the breast meat registers170 degrees and the thigh 175 to 180 degrees F.
Toast pecans in a small dry skillet over medium-heat until lightly brown about 5 minutes. Set aside.
Cover wild rice with boiling water and let soak for 20-30 minutes. Rinse. In a large pot, melt butter over medium heat. Add onions and leeks. Sauté until soft about 7 minutes. Add wild rice, white rice, thyme, bay leaves, chicken stock and water. Bring to a boil, cover and reduce heat to low; simmer until rice is tender and water is absorbed, about 35 minutes. Remove thyme sprigs and bay leaves. Add dried cranberries, apricots and pecans. Season with salt and pepper.
Wild Rice and Pecans with Dried Fruit Dressing
Serves 12
3/4 cup pecan pieces
1 cup wild rice
2 tablespoon butter
1 large onion, chopped
2 large leeks, chopped
1 ½ cups long-grain white rice
5 sprigs fresh thyme
2 bay leaves
3 cups chicken stock
1 cup water
1 cup dried cranberries
1 cup dried apricots chopped
salt and pepper
Bread Stuffing With Sausage adn Apples
Serves 10 - 12
1 tablespoon vegetable oil
1 pound sweet Italian sausage, casings
removed and crumbled
1 tablespoon butter
1 large onion, chopped
1 clove garlic, minced
3 medium celery ribs, diced
2 Granny Smith apples, peeled, seeded
and diced
½ teaspoon ground sage
12 cups 1-inch cubes French loaf
with crusts
½ cup chopped parsley
1 cup chicken stock
3 large eggs, slightly beaten
2 tablespoons melted butter
salt and pepper to taste
Barb Kemp is a cook and facilitator who has been motivating home cooks since 1997. She writes for the Recipes to the Rescue newsletter. bjkemp@shaw.ca
Copyright North Shore Magazine Issue Dec 05 - Jan 06
Stuffing can be cooked either inside the turkey cavity or separately. A turkey will cook faster if unstuffed. Aromatics such as garlic, onions, fresh thyme and lemons can be added to the bird's cavity to enhance the flavour of the meat.
If you prefer your turkey stuffed, there are a few important things to remember to prevent bacteria growth. A turkey should be stuffed just before cooking. Loosely pack stuffing into the cavity. Stuffing must reach 165 degrees F. If the meat is cooked and the stuffing isn't, the roasting time will take longer; this could be the difference between eating moist succulent turkey or the equivalent of white rubber.
A roast turkey is cooked when the breast meat registers170 degrees and the thigh 175 to 180 degrees F.
Toast pecans in a small dry skillet over medium-heat until lightly brown about 5 minutes. Set aside.
Cover wild rice with boiling water and let soak for 20-30 minutes. Rinse. In a large pot, melt butter over medium heat. Add onions and leeks. Sauté until soft about 7 minutes. Add wild rice, white rice, thyme, bay leaves, chicken stock and water. Bring to a boil, cover and reduce heat to low; simmer until rice is tender and water is absorbed, about 35 minutes. Remove thyme sprigs and bay leaves. Add dried cranberries, apricots and pecans. Season with salt and pepper.
Wild Rice and Pecans with Dried Fruit Dressing
Serves 12
3/4 cup pecan pieces
1 cup wild rice
2 tablespoon butter
1 large onion, chopped
2 large leeks, chopped
1 ½ cups long-grain white rice
5 sprigs fresh thyme
2 bay leaves
3 cups chicken stock
1 cup water
1 cup dried cranberries
1 cup dried apricots chopped
salt and pepper
Bread Stuffing With Sausage adn Apples
Serves 10 - 12
1 tablespoon vegetable oil
1 pound sweet Italian sausage, casings
removed and crumbled
1 tablespoon butter
1 large onion, chopped
1 clove garlic, minced
3 medium celery ribs, diced
2 Granny Smith apples, peeled, seeded
and diced
½ teaspoon ground sage
12 cups 1-inch cubes French loaf
with crusts
½ cup chopped parsley
1 cup chicken stock
3 large eggs, slightly beaten
2 tablespoons melted butter
salt and pepper to taste
Barb Kemp is a cook and facilitator who has been motivating home cooks since 1997. She writes for the Recipes to the Rescue newsletter. bjkemp@shaw.ca
Copyright North Shore Magazine Issue Dec 05 - Jan 06
