Za Recipes

Ive provided options to either stuff the turkey,  and/or  bake the dressing separate,  as many people have varying opinions regarding this...

Servings: (8 to 10)
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

Dressing as its called, or stuffing if you choose to do so inside the turkey

8 crimini mushrooms, chopped
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!!

Essentially, the manicure is a simple one. Start by applying two coats of the nail lacquer of your choice. In this case, I (and Emily) used Essies Mint Candy Apple. Then, pour a small amount of glitter, also of your choice (Emily and I used Martha Stewarts Aquamarine loose glitter. You can find it at Michaels.), into a small vessel. I used the cap. Im resourceful.



Once your nail color has dried, apply a layer of top coat to the top half of your nail. Like Emily, I chose the ring finger.


Then, dip a small brush--I used a make up brush I never used--into your glitter and lightly tap it onto the wet top coat.


I wouldnt blame you at all for copying me.

1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil
Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)