TURKEY BREAD
This edible Thanksgiving centerpiece-a turkey made with a simple sweet dough-might be more impressive than the bird itself. Your guests will gobble it up. (We had to say it!)
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat the milk in a small saucepan until it just begins to simmer, then remove from the heat and let cool to 115 degrees F. Stir in the yeast and let stand until the mixture is foamy, about 10 minutes.
- Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the sugar, butter and 2 of the eggs and stir until smooth. Add the flour and salt and mix on medium-low speed until the dough comes together. Increase the speed to medium high and knead until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly greased large bowl, cover with plastic wrap and let stand until the dough doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and line the back of a baking sheet with parchment. Whisk together the heavy cream and remaining egg for an egg wash.
- Turn the dough out onto a lightly floured work surface. Roll the dough into an 11-inch circle.
- For the neck and head: Using shears, cut a 6-inch slit from the top of the circle down the left side of the circle, 1 inch in from the side. Pinch in 4 inches from the top of the dough strip. The top of the strip will be the turkey head and the bottom will be the neck. Fold the head over the top of the neck. Adjust and refine the neck and head shapes by slightly thinning the neck and pressing the head into a rounder, flatter shape, pulling the tip of the dough out to create a pointed beak.
- For the wings, wattle and feet: Trim off a 7-by-2-inch strip of dough from the bottom right edge of the dough curve. Cut the strip into 6 long triangles. Form 4 of them into long teardrop shapes for the wings and wattle. Make feet from the 2 remaining triangles by cutting 2 short slits on the short ends of the triangles. Pinch and slightly stretch the 3 dough strips on each triangle to make toes. Set the feet, wings and wattle aside.
- For the tail feathers: Working along the top two-thirds of the dough circle, use kitchen shears to snip 1-inch-wide strips of dough down toward the middle of the circle (sort of like rays of the sun). Make 2 shallow snips into each strip so that they form spikes; the spikes should point outward to the edge of the circle. Pinch the ends of each feather to a point.
- For the coloring: Brush the turkey head, neck and body--but not the tail feathers--with the egg wash. Divide the remaining egg wash among three bowls and color them red, orange, and yellow with food coloring.
- Brush 2 of the reserved teardrop shapes with the red egg wash. Tuck the narrow end of 1 red teardrop under the turkey head for the wattle (it will sit on the neck). Put aside the second red teardrop.
- Brush the 2 remaining teardrops orange and yellow. Arrange the orange, yellow and remaining red teardrops in a fan to make a wing. Place the wing on the turkey near the base of the neck.
- Brush the 2 feet with the yellow egg wash and tuck them under the body at the bottom of the circle. Brush the tip of the turkey's beak with the yellow egg wash. Brush the tips of the turkey tail feathers with yellow egg wash. Brush the center of the feathers with the orange wash. And brush the base of the feathers with the red wash, making sure the lines are in an arc.
- Bake until the bread is slightly golden brown and cooked through, 15 to 20 minutes. While the bread is still warm, press the chocolate chips into the face of the turkey to make eyes. Let the bread cool for 10 minutes on the baking sheet then transfer to a serving platter. Serve warm with butter.
BARDED TURKEY WITH CORN BREAD STUFFING
As a newlywed, I didn't know much about roasting a turkey. Then our pastor, an excellent cook, told me about barding - placing or tying bacon on the turkey to prevent drying during roasting. The fat bastes the turkey while it cooks, keeping it moist and adding flavor.
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 16 servings (12 cups stuffing).
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage and onion until meat is no longer pink; drain. Transfer to a large bowl; add the stuffing, apples, raisins, butter, poultry seasoning and pepper flakes. Add broth; toss to combine., Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Place several bacon strips over the turkey. , Bake, uncovered, at 325° for 1 hour; replace bacon with new bacon strips (discard cooked bacon or save for another use). Bake 3-1/2 to 4 hours longer or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, replacing bacon each hour and basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving. Remove bacon strips before serving.
Nutrition Facts :
TURKEY STUFFING BREAD
My father-in-law had a ball experimenting with his bread machine to come up with this unique bread that tastes just like real turkey stuffing. It's fabulous with a chicken or turkey dinner...and works well with all those Thanksgiving leftovers, too. -Gayl Koster, Nunica, Michigan
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 13
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
TURKEY SANDWICH BREAD (AKA STUFFING BREAD)
I always make a loaf of this bread on Boxing Day to use for hot turkey sandwiches. I took a stuffing bread recipe and tweaked it a bit to suit what my family likes. It is a wonderfully scented, dense loaf of bread. It is also great toasted. I make it in my Black & Decker All in One Bread Maker with a horizontal loaf pan, rapid bake II cycle, medium crust, 2 1/2 pound loaf size. If you were actually going to use it for stuffing you could add sauted celery, onion or other ingredients you wanted. I always use instant yeast when I bake breads & rolls. You can substitute brown or white sugar for the honey in this recipe. I always have fine cornmeal in the cupboard, feel free to use coarse grind if that is what you have. Don't forget if your spices have been in your cupboard for too long, they will have lost their flavor. The directions are for using a breadmaker, but you could certainly make this by hand. I also remove my mixing paddles before the bread starts to rise to avoid big holes in the bottom of the loaf.
Provided by Demelza
Categories Yeast Breads
Time 1h35m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Add ingredients to breadmaker pan in order given, or as directed by manufacturer.
- Set to desired baking cycle, loaf size and crust colour.
- Watch during mixing to determine if you need to add additional liquid or flour. Just 1 Tbsp at a time if required.
- Remove mixing paddles from pan before bread starts to rise to avoid large holes in loaf.
- When finished, remove from pan, brush top of loaf with butter & let cool if you can.
- When cool, slice and store in bag for hot or cold sandwiches.
- Enjoy!
Nutrition Facts : Calories 175.4, Fat 4.7, SaturatedFat 2.5, Cholesterol 28, Sodium 177.3, Carbohydrate 27.6, Fiber 1.4, Sugar 1.6, Protein 5.7
ROAST TURKEY WITH BREAD STUFFING
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 2h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 500 degrees.
- Make the stuffing: chop together (by hand or in a small food processor) the butter, liver and parsley; stir in the shallots and season to taste with salt and pepper. Spread half the mixture on 4 of the bread slices; top each with another slice of bread, then spread the remaining mixture on the outsides of the sandwiches. Cut each sandwich into 6 pieces.
- Rinse the turkey and remove the giblets. Sprinkle the bird with salt and pepper to taste. Loosely pack the turkey cavity with the stuffing, and then tie the legs together to enclose the vent.
- Place the turkey on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard and any other trimmings. Place in the oven, legs first.
- Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 degrees. If the bottom dries out, add water to coat the bottom of the pan. Continue to roast, checking every 30 minutes or so; if the top browns too quickly, lay a piece of aluminum foil on it. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat back up to 425 degrees for the last 20 to 30 minutes of cooking.
- Remove the turkey from the oven. Take it off the rack, and make sherry reduction gravy (see recipe) while the bird rests for about 20 minutes before carving.
Nutrition Facts : @context http, Calories 792, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 3 grams, Protein 95 grams, SaturatedFat 10 grams, Sodium 1513 milligrams, Sugar 4 grams, TransFat 0 grams
TURKEY STUFFING BREAD (BREAD MACHINE)
Try this bread for those leftover turkey sandwiches (YUMMY) or use it in place of your bread when making your stuffing for your Turkey I got this recipe from allrecipes.com
Provided by Karenm3
Categories Yeast Breads
Time 3h10m
Yield 1 1/2-2 lb loaf
Number Of Ingredients 13
Steps:
- Place all ingredients in the order given into your bread machine, use your basic setting on the machine.
Nutrition Facts : Calories 1340.8, Fat 21.3, SaturatedFat 10.3, Cholesterol 184.1, Sodium 2535.5, Carbohydrate 244.4, Fiber 10.9, Sugar 20.1, Protein 40.8
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