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Request For turkey and Rice Dressing

Old 04-25-2004, 07:21 AM
  #1  
Thread Starter
 
Join Date: Feb 2003
Location: chiefland Florida USA
Posts: 5,417
Default Request For turkey and Rice Dressing

after you have cleaned your turkey and removed the breast for frying.take the rest of the bird and cut the legs and thights apart.cut off the wings,chop the back and ribs apart cut neck into.put all the parts into a crock pot with a large onion and carrot salt , pepper, and a little garlic powdwe.let cook overnight.
In the morning,remove the meat and strain the liquid and save 8 cups for later.debone the meat(it should have fallen off the bones),chop the meat if needed.

you will need:
8 cups of liquid from crock pot.
3 cups rice
6 boiled eggs ,chopped.
1 large onion chopped .
turkey meat.
1 can of cream of mushroom soup.
1 can cream of chicken soup.
salt and pepper.

cook 3 cups of rice in 6 cups of the liquid you saved.put both cans of soup in pot with a little of the liquid to warm and liquify.in a large pot put all the ingrediants , add the rest of the liquid and mix well.

after all is mixed put into a large pyrex baking dish.
bake at 300 to 350 degrees for about 30 min,or untill the onions are done,watch closely.
after the onions are done,cook until the dressing is to the dryness you like.(I like it farely dry to put gibblet gravey over.)

slice the breast,season with lawyers seasoning, garlic powder,pepper. flour lightly and pan fry till just done.(DO NOT OVER COOK).

homemade biscuts,,dressing ,fried breast,and cranberry sauce. drive your slef crazy.
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Old 05-07-2004, 06:41 PM
  #2  
 
Join Date: Feb 2003
Location: Central Sierra Nevada Mountains, California
Posts: 317
Default RE: Request For turkey and Rice Dressing

i made this for thanksgiving several years ago and it was very good.

i know it sounds awful but bread stuffing (dressing) just isn't my favorite thing and this was very tasty as a substitute...


Roast Turkey with Wild Rice Stuffing
From Food & Wine, Nov. 1992

2 ½ C. Wild Rice
3 C. Rich Chicken Stock
3 C. Water
12 oz. Water Chestnuts, sliced
1 Bunch of Watercress leaves and tender stems chopped, coarsely
4 Lg. Scallions (Green Onions), white and tender green parts, chopped
¾ C. Almonds, blanched (4 oz.)
½ Lbs. Prosciutto, finely chopped
Salt
Pepper, freshly ground
17 Lbs. Turkey (16 - 18 Lbs., giblets reserved)
1 Onion, halved
1 Celery Rib, cut into 2 inch pieces
3 Tbls. Sweet Cream Butter
3 Tbls. All Purpose Flour

Dilute the stock with the water. Rinse the rice in several changes of cold water and drain. Place the rice in a medium sauce pan, add 5 C. of diluted stock and bring to a boil over medium high heat. Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock is absorbed. The cooking time may vary from 35 - 60 minutes. If the rice is still not done and the stock has boiled away, add another C. of the diluted stock; if the rice is done but the stock remains, uncover and boil over high heat until evaporated. (The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.)

In a large bowl, toss the cooked rice with the water chestnuts, watercress, scallions, almonds and prosciutto. Season with salt and pepper, in needed. Let the rice stuffing cool thoroughly.
In a medium sauce pan, cover the turkey neck, heart and gizzard with 4 C. of water. Add the onion, celery and a pinch of salt. Bring to a boil over high heat. Reduce the heat to low and simmer for 90 minutes, skimming occasionally. Strain the broth and set aside; you should have about 3 C. (reserve the gizzard and heart).

Meanwhile, preheat the oven to 325 degrees.

Spoon the rice stuffing into the cheek and neck cavities of the bird. Fold the skin of the neck over the stuffing and secure with skewer. Truss the bird with twine. Season the turkey liberally with salt and pepper and rub it all over with the butter. Wrap any leftover stuffing in a foil packet

Place the bird breast side down on a foil lined rack in a roasting pan and roast for 2 hours. Turn the bird breast side up and roast for about 2 hours longer, basting often with the pan juices.
10 minutes before the roasting time is up, add the liver to the pan.

The bird is done when an instant read thermometer inserted into the inner thigh registers 170 degrees.

Transfer the turkey to a warm serving platter, reserving the liver.

Let the bird rest for 30 minutes before carving.

Heat the extra stuffing in the oven for about 25 minutes.
Meanwhile, make the gravy. Pour all the pan juices into a large measuring cup. Spoon about 3 Tbls. of fat from the juices into the pan and set it over 2 burners. Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any brown bits. Whisk in 1 C. of reserved turkey broth until smooth. Whisk in the remaining broth and simmer until thickened. Degrease the remaining pan juices, in the measuring cup and stir them into the gravy. Finely chop the gizzard, heart and liver and stir them into the gravy. Season the gravy with salt and pepper. Pour into a warmed gravy boat and serve alongside the carved turkey.
Michael J. Weigel is offline  
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