Showing posts with label roasted. Show all posts
Showing posts with label roasted. Show all posts
Friday, May 16, 2014
SANDRAS PERFECTLY ROASTED TURKEY with HOMEMADE MOIST STUFFING
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| Ive provided options to either stuff the turkey, and/or bake the dressing separate, as many people have varying opinions regarding this... |
Prep: 30 Mins. |
Bake: 3-1/2 Hrs. |
Stand: 15 Mins.
Posted by Sandra
INGREDIENTS
***Stuffing
1/2 cup butter
1 medium onion, chopped
2 stalks celery, chopped
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| Dressing as its called, or stuffing if you choose to do so inside the turkey |
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon ground pepper
1/2 teaspoon savory
2 tablespoons dried parsley
1 tablespoon poultry seasoning
8 cups stale whole-wheat bread, broken into one-inch pieces
3 to 4 cups poultry stock (depending on how moist you like your dressing)
***Turkey
1 (10 to 12-lb.) turkey, giblets removed
light olive oil, to rub on skin
kosher salt and ground pepper, to taste
METHOD
Melt butter in large skillet and add all ingredients except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well using clean hands, or if you prefer a large spoon. Let stuffing cool.
Preheat the oven to 350 degrees.
Meanwhile, place the turkey into a large bowl (for easier handling) neck side up, and remove giblets (I save these for the gravy). Rub the bird with oil. When stuffing is cool, fill both the main turkey cavity and neck cavity with stuffing. (*and/or bake remaining or all of dressing in a dish as outlined below). Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 3 hours while basting on the hour, and then increase the heat to 450 degrees and cook for another 30 minutes, or until the thigh reaches 180 degrees and/or meat in the breast reaches 170 degrees (please do not let thermometer hit the bone to ensure correct readings). Remove from oven, and lightly tent with foil and let rest for 15 minutes for juices to redistribute. Remove the stuffing to a large bowl, carve the roasted turkey, and serve immediately. – Enjoy!
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*To bake dressing in pan: Preheat oven to 350 degrees. Spray a 13”x9” baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
**If you choose not to stuff the turkey, the roasting time will be less ~ be sure to keep an eye on your thermometer!!
Tuesday, April 1, 2014
Spicy Roasted Beef Roll
Spicy Roasted Beef Roll
Ingredients
- Beef undercut ½ kg
- Spring onion chopped 1
- Carrot chopped 1
- Onion chopped 1 medium
- Coriander leaves ¼ bunch
- Peanut ground 25 gm
- All spice powder 1 tsp
- Crushed black pepper 1 tsp
- Red Chili powder 1 tbsp
- Honey 1 tbsp
- Cinnamon powder ½ tsp
- Tomato paste 2 tbsp
- Lemon juice 2 tbsp
- Ginger garlic paste 2 tbsp
- Worchester shire sauce 2 tbsp
- Papaya paste 2 tbsp
- Salt to taste
Method
- Cut ½ kg beef undercut into big slices, beat with a hammer and flatten very well.Finely chop 1 spring onion, ¼ bunch of coriander leaves, 1 medium carrot and 1 medium onion.In a bowl put together all the chopped vegetables, 25 gm ground peanut, 2 tbsp tomato paste, 2 tbsp lemon juice, 2 tbsp Worchester shire sauce, 2 tbsp ginger garlic paste, 1 tsp all spice, ½ tsp cinnamon powder, 1 tbsp honey, 1 tsp crushed black pepper and 1 tbsp chili powder. Mix well and keep aside.
- Marinate beef strips with a little salt and 2 tbsp raw papayas paste.Spread each beef strip with a little vegetable mixture, fold like a Swiss roll.Put in a greased oven proof tray, bake in a preheated oven on 200 degrees for 15 – 20 minutes.Then remove from oven, cut into slices and serve with boiled rice or boiled vegetables.
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