Posts tagged with: Boiling

Grilled Turkey

Thanksgiving dinner @ Peter's
Image by inju via Flickr

Ingredients:
* 1 turkey, thawed
* 2 apples
* 4 plums
* 1/4 tsp sage
* 1/4 tsp garlic powder
* 1/4 tsp Italian seasoning
* 2 oz tequila (or preferred spirit)
* One piece of cheesecloth large enough to hold fruit misture

Directions:
Boil turkey in a large pot of water for approximately 2 hours (you may add sage and garlic for additional flavor).
While turkey is boiling mash the apples, plums, spices and tequila and let set for one hour at room temperature.
Wrap fruit mixture in cheesecloth and tie the opening tightly.
After turkey has boiled for two hours, remove from pan and stuff the spice bag into the turkey cavity.
Wrap turkey in aluminum foil and place on the grill for about one hour or until done (varies based on size of turkey).
The spices bake all through the turkey and it remains very moist.

Notes: This is a wonderful Thanksgiving day meal, it may sound complicated but, it’s actually a very easy way to fix a turkey.

Recipe courtesy of Better Recipes

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Kasha Stuffing

rosół z kury
Image via Wikipedia

Ingredients:
* 2 cups fine kasha (roasted buckwheat groats)
* 4 large eggs, lightly beaten
* 2 cups boiling water
* 2 cups chicken broth, boiling
* 1/2 cup tsp salt
* 3 Tbsp vegetable oil
* 1 onion, chopped
* 1/2 lb fresh mushrooms, coarsely chopped
* 5 Tbsp fresh flat parsley, cut into ribbons
* 1/2 cup dried cranberries/craisins
* 1/3 cup walnuts, chopped
* Ground white pepper to taste

Directions:
Put kasha in bowl and add 1/2 of the beaten eggs, stirring until eggs are absorbed.
Turn into a cold skillet and slowly heat, stirring frequently, until kasha grains are dry and separate and just beginning to brown.
Pour in boiling water, boiling chicken broth and salt.
Stir once, then simmer, covered, over moderately low heat until all the liquid is absorbed and the kasha is half cooked, about 10 minutes.
Heat oil in skillet and slowly saute the onion until they begin to soften, do not brown.
Add mushrooms, raise the heat and saute for a minute or two, until liquid evaporates.
Toss in parsley, craisins and walnuts.
Combine sauteed onion and mushroom mixture with kasha and stir.
Taste and adjust seasoning with salt and pepper.
Stir in remaining beaten eggs.
Store in refrigerator and just before roasting stuff into a 10 to 15 pound turkey and cook according to package directions.

Recipe courtesy of Better Recipes

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