Thanksgiving : Dressing Up Dressing
Thanksgiving dinner is a meal saturated with tradition, but every tradition had to start somewhere. If you aren’t satisfied with your inherited turkey recipe, try this glazed version with a raisin- and apple-flavored bread stuffing. Or vary your usual roast turkey with a chestnut and sausage dressing, or an old-fashioned bread-crumb-and-corn-bread stuffing.
*
CHUTNEY-GLAZED TURKEY WITH FRUIT DRESSING
1 cup raisins Butter 1 clove garlic, minced 1 cup chopped onions 1 cup chopped celery 3 cups chopped peeled apples 1/4 cup chopped parsley 1 teaspoon salt 1/4 teaspoon paprika 7 cups soft bread cubes 1 (12- to 14-pound) turkey, thoroughly thawed 1 (12 1/2-ounce) jar chutney 1/4 cup brandy or orange juice
In bowl cover raisins with boiling water and set aside.
Melt 3/4 cup butter in skillet and saute garlic, onions and celery until tender.
Drain raisins, reserving liquid. In bowl combine raisins, onion mixture, apples, parsley, salt and paprika. Mix gently with bread cubes and enough raisin liquid to moisten dressing.
Remove neck and giblets from turkey neck and body cavities. Rinse turkey and pat dry. Loosely pack stuffing in turkey neck and body cavities, allowing for expansion of stuffing. Skewer neck skin to back of turkey. Tie drumsticks with string or tuck back into clamp or skin band. Twist wings akimbo, if desired. Insert meat thermometer through carcass to center of stuffing.
Place turkey breast-side up on rack in shallow roasting pan. Baste with melted butter every 30 to 45 minutes. If bird is browning too fast, tent loosely with foil or cover breast with butter-soaked cheesecloth. Roast turkey at 325 degrees until thermometer reaches 165 degrees.
Process chutney and brandy in blender until smooth. Brush liberally on turkey. Return turkey to oven and roast at 450 degrees 5 minutes or until meat thermometer reaches 170 to 175 degrees. Total cooking time should range between 18 to 22 minutes per pound. Makes 12 to 14 servings.
Note : Stuffing also may be baked in greased casserole at 325 degrees 45 minutes.
*
CHESTNUT AND SAUSAGE STUFFING
1 pound fresh chestnuts, blanched, peeled and coarsely chopped or 1 1/2 cups canned chestnuts, rinsed and coarsely chopped 8 cups cubed and lightly toasted day-old Italian bread 3/4 cup white wine 1 cup butter 1 cup chopped onions 3/4 cup chopped celery 1/2 cup chopped green pepper 1/2 cup chopped mushrooms 1 teaspoon poultry seasoning 1/2 pound bulk turkey sausage 2 eggs, beaten Salt, pepper
Combine chestnuts and bread in large bowl. Sprinkle with wine and toss. Set aside.
Heat 1/2 cup butter in large skillet and saute onions, celery, green pepper and mushrooms until tender, about 10 minutes. Add poultry seasoning and mix well.
Add sauteed vegetables to bread mixture and toss to combine. Saute sausage in same skillet until golden. Drain. Add to bread cube mixture, along with eggs and salt and pepper to taste. Toss to blend evenly.
Melt remaining 1/2 cup butter and add to stuffing. Toss again. Makes enough stuffing for 18 pound turkey.
Note : Stuffing also may be baked in greased casserole at 325 degrees 45 minutes.
*
OLD-FASHIONED STUFFING
1/2 cup butter 1 1/2 cups finely chopped onions 1 1/2 cups finely chopped celery 4 cups crumbled corn bread 6 cups dry bread cubes 1 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon poultry seasoning 1/2 teaspoon ground sage 1/2 to 3/4 cup chicken broth 2 eggs, well beaten
Heat butter in skillet and saute onions and celery until tender. Add mixture to corn bread and bread cubes in large bowl. In small bowl combine salt, pepper, poultry seasoning and sage. Then sprinkle over stuffing mixture. Toss lightly to mix.
Combine broth and eggs and pour over stuffing. Toss again to mix. Makes 9 cups stuffing or enough for 12- to 14-pound turkey.
Note : Stuffing also may be baked in greased casserole at 325 degrees 45 minutes.