Turkey With Rye Dressing Recipes

Steps:

• Toss bread cubes in a large bowl. In a skillet, saute the onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add the nuts, seasonings and enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil. , Bake at 325° for 4-1/2 to 5 hours or until a thermometer reads 185°, brushing with oil occasionally. Remove all stuffing.

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• On a small rimmed baking sheet, spread the tomatoes, olive oil, salt, garlic and basil. Toss well to coat. Roast until the tomatoes are popped and beginning to brown, about 25 minutes. Allow to cool slightly.
• For the spread: Mix together the mayonnaise and mustard in a small bowl.
• For the sandwich: Lay out the bread and spread the mayonnaise-mustard mixture on each slice. Working 2 slices at a time, place 2 lettuce leaves on one slice and about 6 roasted tomatoes on the opposite slice. Ribbon 3 slices of turkey on the lettuce. Place the 2 halves together and secure with 2 toothpicks with a cornichon on each one. Continue with the remaining ingredients. Cut in half before serving.

Steps:

• Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
• In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
• Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
• When combined, stuff bird or place in separate large baking dish(es).
• Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
• Serves 12 or more as part of a Thanksgiving feast.

Steps:

• In a large bowl, combine stuffing and parsley. Transfer to a greased 8-in. square baking dish. Top with turkey. Combine soup and water; spoon over top., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Remove turkey from brine. Rinse, and set aside in roasting pan. Preheat oven to 400. Place bread cubes in large bowl and set aside.
• Heat butter in skillet and saute onion, apples, celery, and garlic until tender. Transfer to bowl with bread cubes. Add nuts, all seasonings, and enough broth to moisten. Mix well.
• Brush turkey with 1 tsp oil. Stuff turkey with half of stuffing. Pour beer over top and baste with syrup or honey. Cover turkey in foil and place on lowest oven rack. Baste with honey or syrup every half hour or so. Bake 4 hours, or until meat thermometer indicates 180-190 degrees.
• Take a large sheet of foil and butter or spray with pam. Lay strips of bacon two across with ends overlapping. Spread remaining stuffing over bacon, leaving approximately half an inch of exposed bacon at each end. Using foil to help, roll into stuffing log, place in baking dish, and place in refrigerator.
• During last hour of turkey cooking, remove log from refrigerator and remove foil, set aside to use as cover. Cook log for 30 mins covered in foil, then roll the log so underside of bacon is exposed. Cook for 30 more minutes Finally, remove foil covering and cook for ten mins, assuring bacon crispness. (Cooking the stuffing log can also be done after turkey is removed and other dishes are cooking).
• Pour broth from roasting pan into pot and drain with gravy strainer. Boil and add flour in small increments until desired thickness is reached.

Steps:

• Mix the dressing ingredients and spread a little on each slice of bread. Pile on the tomato, cucumber and turkey slices, and the lettuce. Top with any remaining dressing. Best eaten the same day.

Steps:

• Make the Russian dressing: Heat the sugar and 1 teaspoon of water in a saucepan over low heat until the sugar is dissolved. Transfer to a mixing bowl.
• Stir in the ketchup, lemon juice, vinegar, salt, paprika, celery seed, Worcestershire sauce, and onion. Gradually whisk in the vegetable oil until all the ingredients are incorporated. Taste, and adjust the seasonings as needed.
• Make the sandwich: Layer the turkey, Emmenthaler cheese, romaine, and 2 tablespoons of the Russian dressing on 1 slice of bread. Top with the other slice of bread.
• Cut the sandwich in half, and serve.

Steps:

• Preheat oven to 375 degrees. Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl.
• Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day.
• Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 teaspoon salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper.
• Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out.
• Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.

Steps:

• Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top.
• Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
• Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
• Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

Steps:

• Toss bread cubes in a large bowl. In a skillet, saute onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add nuts, seasonings and enough broth to moisten. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil. Bake at 325 degrees F for 4-1/2 to 5 hours or until a meat thermometer reads 185 degrees F, brushing with oil occasionally. Remove all stuffing.

Steps:

• Cook onions in medium skillet sprayed with cooking spray on medium-low heat 30 min. or until golden brown, stirring frequently. Remove from heat; stir in dressing.
• Spread 1 bread slice with mustard; top with cheese piece, turkey and onions; cover with remaining cheese piece and bread slice.
• Spread outside of sandwich with butter. Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

Steps:

• Toss bread cubes in a large bowl.
• In a skillet, cook and crumble sausage just until cooked thru.
• Remove to paper towels to drain.
• To same skillet, add onion, apples, celery, garlic and butter.
• Saute until apples and vegetables are tender.
• Add both the onion mixture and sausage to bread.
• Add nuts (if desired), seasonings and enough broth to moisten.
• Cover and refrigerate til ready to bake.
• Stuff turkey just before baking.
• Bake any additional stuffing separately in a greased 2 quart casserole dish.
• Or bake all stuffing separately in a greased 13x9x2 baking dish.
• To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.

Steps:

• Heat a grill pan or a cast-iron skillet over medium heat. Spread butter on 1 side of each slice of bread. Flip bread over, and spread Russian dressing on the other side of each slice. Place half of the cheese on top of dressing on 1 slice. Top with turkey, cabbage slaw, and pickles. Top with remaining cheese, then the second slice of bread, buttered side up.
• Place on grill pan, and cook, pressing down occasionally with a spatula, until golden brown and cheese has melted, 3 to 4 minutes per side. (Cover with a heatproof bowl to encourage cheese to melt; use caution when removing.) Cut sandwich in half, and serve immediately.