Jerk Roasted Turkey With Cornbread Andouille Dressing Recipes

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
• In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
• With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
• Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
• Preheat the oven to 400 degrees F.
• Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
• Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

Steps:

• In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends

Steps:

• Preheat oven to 425 degrees F.
• Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean. Let cool in pan.
• Let oven temperature reduce to 400 degrees F.
• For the Turkey:
• Rinse turkey breast and pat dry with paper towels. Slip chunks of butter under the skin. Season turkey breast with garlic powder, salt and pepper, to taste, and roast in 400 degrees F oven until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
• For the Dressing:
• Heat oil in a large skillet over medium heat. Saute sausage until browned. Remove to a utility platter with a slotted spoon and pour most of the fat from the pan leaving about 1 tablespoon. Melt butter in the skillet over medium heat. Saute onion, garlic, celery, parsley, sage and thyme until onion is translucent, being careful not to burn them. Remove from heat and set aside briefly. Cut cornbread into cubes or break it up with your hands into a large bowl (depending on the texture you like). Spoon the sauteed vegetables and herbs over the cornbread. Stir or use your hands to combine well and add enough chicken stock to moisten. Transfer to a baking pan and place in the oven until crispy on the outside, for approximately the last 25 minutes of the turkey's roasting time. Remove from oven and transfer to a serving dish in a warm place.
• For the Gravy:
• When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add wine to the remaining pan juices and cook over medium-high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately-low heat for a few minutes to make a roux. Add chicken stock and reduced wine, continuing to cook until gravy simmers.
• Slice turkey and arrange on plate. Serve with cornbread dressing and gravy.

Steps:

• For the rich turkey stock: Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the turkey neck, bones and any meaty trimmings; sear on all sides until nicely browned. This can take about 15 minutes total. Transfer to a plate, then add the onion, carrot and celery, stirring to coat in the pan fat. Cook for about 10 minutes, stirring, until browned at the edges. At this point, the giblets (heart, liver, gizzard) can be added and sauteed until lightly browned, if desired. Transfer the contents of the pot to a plate; reserve for later use.
• Use paper towels to wipe out any fat from the pot. Place it over medium-high heat; when it is quite hot, add the broth and use a wooden spoon to dislodge any browned bits in the bottom of the pot. Add the bones, trimmings and vegetables, stirring to combine, then add the bay leaves and thyme, 1/4 teaspoon of salt and a few grinds of pepper. Once the liquid starts to bubble at the edges, reduce the heat to medium or medium-low and cook for 30 minutes, occasionally skimming off any foam or scum that rises to the top. Then cover and cook for 1 to 1 1/2 hours, during which time you can add the heart and gizzard to cook for 15 minutes and 45 minutes, respectively, then remove to cool and reserve for later use, if desired.
• Strain the stock through a fine-mesh strainer into an 8-cup container, discarding the solids. You should have about 6 cups. Taste, and adjust the seasoning as needed. Cool to room temperature, then cover and refrigerate so that any remaining fat rises to the top and can be discarded.
• For the stuffing: Line a bowl with a few layers of paper towels.
• Heat a teaspoon or two of the oil in a large skillet over medium heat. Add the sausage meat in several pinches/pieces. Cook for about 5 minutes, until it is no longer pink (but not fully browned), stirring often to break up the meat. Use a slotted spoon to transfer to the paper towel-lined bowl to drain.
• Add the remaining oil and the butter to the skillet; increase the heat to medium-high and add the onion, celery, mushrooms, sage, salt and pepper, stirring to combine. Cook for about 8 minutes, stirring occasionally, until the vegetables have slightly softened. Return the drained sausage to the skillet, then add the broth and cook for about 1 minute, stirring.
• While the vegetables are cooking, place the cornbread cubes in a large mixing bowl. Add the cooked vegetables and sausage, and toss to combine, crumbling some of the cornbread to form a stuffing that is moist yet loose. Taste and adjust seasoning as needed. Cool completely, then cover and refrigerate until ready to use.
• For the turkey: Discard any pieces of fat or excess skin and any pop-up plastic timer. Use paper towels to pat the turkey dry, and place it on a large clean cutting board.
• Use a sharp knife to dislodge and remove the wishbone. Use the shears to snip off the nubbins and smaller parts of the wings. Use a large butcher's knife to carefully cut off the ends of the drumsticks bone; discard the nubs. Use a sharp knife to cut the leg-thigh section from the bird, keeping them together as one large piece. Use a small sharp knife, preferably a fish knife, to cut the flesh away from the bone in each thigh, then snap the bone at the joint and remove it (save for stock).
• Position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Have a two large roasting pans ready, one with a flat rack that fits inside it.
• Season the inside of each boned thigh-leg piece with salt and pepper, then use about 1/2 cup of the cooled stuffing to to fill it. Close the flaps of meat and skin over the stuffing, using toothpicks to secure the flesh. Use the oil to lightly coat the stuffed leg pieces; place them seam side up on the rack inside the roasting pan.
• Use the remaining stuffing to form a large mound at the center of the remaining roasting pan. Drape the backbone-less turkey over the stuffing, so that it covers the stuffing completely and creates a kind of turkey tent. Grease the skin with a little of the oil, then season with the 1/2 teaspoon of salt and pepper to taste. Add the diced onion, carrots and celery around the turkey. Place the roasting pan with the stuffed legs on the upper rack and the pan with the whole turkey breast/stuffing on the lower rack. Roast for 30 minutes.
• While the turkey parts are roasting, combine the cider, hot pepper sauce and salt in a liquid measuring cup.
• Remove the pan of stuffed legs from the oven; turn them seam side down on the rack, then use a pastry brush to baste them with half of the cider mixture. Return them to the oven and roast for about 1 hour, or until an instant-read thermometer inserted into the drumstick meat registers 170 degrees. The legs should be browned and crisp. Transfer to a cutting board and let cool for a few minutes.
• As soon as you have returned the stuffed and basted legs to the oven, remove the pan with the turkey breast/stuffing. Use the remaining cider mixture to baste the skin, then return the pan to the oven and roast for 1 hour, or until an instant-read thermometer inserted into the breast meat (close to the bone) registers 155 to 160 degrees. Transfer the whole turkey breast to a serving platter, and transfer the stuffing to a serving bowl; cover loosely with aluminum foil to keep warm.
• Pour any drippings from the roasting pan with the rack into the roasting pan with the vegetables. Place the filled roasting pan over medium heat (2 burners if needed). Carefully add the vermouth, using a wooden spatula to dislodge any browned bits from the bottom of the pan. Then add 3 cups of the rich turkey stock until heated through. Remove from the heat; strain through a fine-mesh strainer into a medium saucepan, discarding any solids.
• Place the saucepan over medium heat so the strained mixture heats through. Add the roasted giblets or gizzard, if desired, and allow to heat through. Then use an immersion (stick) blender to puree them in the liquid.
• Whisk together the potato starch or arrowroot and the port in a small measuring cup. Add to the saucepan, whisking, and cook until the liquid in the pan thickens slightly to form a gravy. Season with salt and pepper to taste. Reduce the heat and keep warm on the lowest setting.
• When ready to serve, discard the toothpicks in the stuffed legs, then, if desired, use needlenose pliers to carefully dislodge and remove any white tendons that should now be visible on the drumsticks. Arrange the legs in natural positions on either side of the turkey breast; if desired, spoon some of the warm gravy over the turkey pieces before taking the platter and the bowl of warm stuffing to the table. Pour the remaining gravy into a warmed gravy boat.
• To serve, cut the stuffed thighs crosswise into 1/2- or 3/4-inch slices that show stuffing at their center. Carve the remaining turkey at the table; pass the gravy at the table.

Steps:

• In skillet, saute celery and onion in butter until tender.
• Place in a lg bowl with corn bread, fresh bread crumbs, sage and poultry seasoning.
• Mix eggs and chicken broth; add to dry mixture, stir gently to mix.
• Stuff the cavity and neck of turkey.
• Fasten openings.
• Tie legs together.
• Place on rack in roasting pan.
• Brush with melted butter.
• Bake at 325* for 4 hours (cover with a foil tent), or until turkey tests done.
• Let stand for 20 minutes before cutting.

Steps:

• Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
• Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
• In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
• Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
• Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
• To serve, garnish turkey with fresh herb sprigs, if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
• In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
• Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
• Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
• Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
• Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

Steps:

• Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.
• Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Steps:

• In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.

Steps:

• For turkey:
• Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body.
• Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.
• Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.
• For gravy:
• Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.
• Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.
• For Giblet Broth:
• Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.
• Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.

Steps:

• To prepare stuffing:.
• Heat butter in a large saute pan over high heat until very hot.
• Add onion, scallions(or shallots), garlic, and celery, and saute for 2-3 minutes.
• Add sherry and cook until only about 2 tablespoons of liquid are left, about 3 minutes.
• Remove from the heat and allow to cool.
• Meanwhile, place French bread, cornbread, and rice in a large bowl and toss to mix.
• When onion mixture is room temperature, combine with the bread and rice mix.
• Add enough chicken stock to moisten the bread well.
• Add the eggs and mix well.
• Add the walnuts, thyme, oregano, sage, celery salt, salt and pepper, and mix thoroughly.
• Preheat the oven to 350°F.
• To stuff turkey:.
• Lay out the turkey breast on a cuttin board.
• Spread the stuffing evenly on the turkey to 1/2" from the edge.
• Roll the breast up and tie securely with twine.
• Heat olive oil in a large saute pan until smoking hot.
• Put in a baking dish and roast in the oven about 35-45 minutes, or until the internal temperature reaches 155°F.
• Allow to cool 2-3 minutes before removing the twine and slicing.
• Place on a pretty serving platter and enjoy!