Posts Tagged ‘Thanksgiving’
Everything we learned about Thanksgiving we owe to Ms Karmel! We now are famous for our grilled turkey which is as tender as the day is long, because we Brine it the night before and use a Turkey Sitter to cook it on the grill. Now we have a new stuffing recipe to add to the mix, we are normally a StoveTop Stuffing kind of house, but it is nice to see a recipe we can sink our teeth into. I mean, sausage is about as good as bacon when it comes to spicing things up, so respect the Thankgiving and dig in!
By ELIZABETH KARMEL
The Associated Press
This Southern sausage dressing — also known as my mom’s — is baked in a casserole dish and served on the side. But if you love to stuff your turkey, try this recipe and stuff it into your bird. After all, Thanksgiving is about traditions and we are all partial to our own.
SOUTHERN SAUSAGE DRESSING
Start to finish: 1 hour 15 minutes
12-ounce package Cubed Herb Seasoned Pepperidge Farm Stuffing mix
1/2 loaf of favorite bread, crumbled (about 3 cups)
1 tablespoon olive oil
1 pound bulk hot sage sausage
1 bunch celery, chopped
2 large yellow onions, chopped
1/2 cup (1 stick) butter, melted
2 cups low-sodium chicken broth
Kosher salt and ground black pepper
Heat the oven to 350 F. Coat a large casserole dish with cooking spray (or butter).
In a large bowl, mix together the stuffing mix and crumbled bread. Set aside, but toss occasionally to help the bread dry out.
In a large skillet over medium-high, heat the oil. Add the sausage and cook, breaking up any large chunks, until cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer the meat to paper towels to absorb excess fat.
Return the skillet to the heat. Add a splash of olive oil or a small pat of butter. Add the celery and onions, then saute until the onions start to caramelize, about 8 to 10 minutes.
Transfer the cooked sausage and the sauteed vegetables to the bowl of stuffing mix and bread. Toss well. Add the melted butter and toss to evenly mix. Drizzle in the broth, mixing until the stuffing is evenly moist and holds together, but isn’t too wet. Transfer to the prepared casserole dish and bake for 35 to 40 minutes, or until browned on top.
Nutrition information per serving (values are rounded to the nearest whole number): 540 calories; 230 calories from fat (43 percent of total calories); 26 g fat (11 g saturated; 0 g trans fats); 70 mg cholesterol; 58 g carbohydrate; 19 g protein; 5 g fiber; 1,050 mg sodium.
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First rule of carving a turkey is to have a sharp carving knife which is going to be critical in achieving great results. My grandfather taught me how to do this the right way and Elizabeth Karmel liked the technique so much, she published it in Taming The Flame, which was her first and most comprehensive cook book. Here is a quick run through of a way to do it that is easier and smarter than the traditional method and it keeps the turkey slice, smaller and juicy.
- First remove the thighs, legs and wings from the turkey by pulling away from the bird and then cutting them from the body.
- Remove all of the meat from the thighs, and pile it on the platter as dark meat, you can do the same with the legs, but I usually put this on the tray.
- Then, at the top of the breast, slice down along the rib cage and remove both of the breasts in two large pieces. (Trim off all the excess white meat you may have missed)
- Lay the breast down flat on the cutting board length wise and slice across the breast for “crescent shaped chunks” and make them as thin or as thick as you wish.
After slicing the breast, I use the knife as a spatula and life the entire sliced breast onto the platter and assemble it with the dark meat and drumsticks for a beautiful presentation. People can then take as many slices as they want and keeping the breast sliced but assembled keeps the slices moist throughout the serving. Jeffrey Elliot in his book The Complete Book of Knife Skills: The Essential Guide to Use Techniques and Care, did great Step by Step Photo Guide of this process which was featured in the Huffington Post if you need a visual.
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How will you cook your Thanksgiving Turkey this year? Is the plan to just pop it in the oven and go, or are you looking for something a little more out of the ordinary? If you are cooking it in the oven the GrillFriends Turkey Lifter is no longer sold seperately as it has been discontinued so your best bet is to make the investment in the GrillFriends Turkey 101 kit which includes a GrillFriends Glow in the Dark Thermometer, Super Silicone Angled Basting Brush, and the hard to find Turkey Lifter. The kit also includes a bonus Comprehensive Turkey Guide, written by Elizabeth Karmel on How to Cook a Turkey in the oven or on the grill.
Every year Gretchen and I cook ours on the grill and we do one on the gas grill using a GrillFriends Turkey Sitter and another on the Weber Kettle in a roasting rack where we cook it on the coals smoking it with Oak for a unique taste. It is also critical to brine a Turkey, whether it is on the grill or in the oven as it makes the Turkey tender and is sure to please your guests every time. We did a You Tube video on How to Barbecue a Turkey which is a quick overview but really helpful.