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Holiday Turkey with Stuffing Details: Prep Time : 30 Minutes Cook Time:  3.5 Hours Minutes Ready Time :  4 Hours Ingredients 1 (15 lbs) Turkey ¼ cup Chopped fresh herbs (thyme, oregano, sage) ¼ cup Finely chopped shallots 2 tablespoons Finely chopped Garlic ¼ cup Apple juice ¼ cup Pomegranate Juice 2 tablespoon Cajun Seasoning 2 tablespoon Butter Stuffing: 1 cup of Butter 3 Cups of Chopped Onions 3 cups of Chopped Celery 3 cups of Chopped Carrots 2 tablespoon of Chopped Garlic 2 Cups of Pomegranate Seeds 2 cups of Cranberry (dried) ½ cup of Poultry Seasoning 2 loaves of Whole wheat or Multigrain Bread 2 cups of Chopped Walnuts ¼ cup of Chopped Fresh Sage 1 Cup of Apple juice 1 cup of Pomegranate Juice 10 cups of Chicken Stock ½ cup of chopped parsley Directions: 1. In a large mixing bowl, mix together all ingredients for the turkey, except the turkey and the butter. 2. Marinade the turkey over night or for 24 hours. 3. In a preheated oven of 325 F, Roast the Turkey (breast side down) for approx 3 ½ hours or till the internal temperature of the turkey reaches 185F, basting every 20 minutes with the melted butter ( 2 tablespoons) and the pan drippings. 4. For the Stuffing: In a large heavy bottom sauce pan, heat the 1 cup of butter, and add the onions, celery and the carrots and sauté till golden brown. 5. Add the garlic and sauté for another 2 minutes. 6. Add the pomegranate seeds and the cranberries, and continue to sauté for 2 more minutes. 7. Add in the poultry seasoning, fresh sage, apple juice and the pomegranate juice and continue to cook for 1 more minute. 8. Add in the Bread and mix well, continuing to cook. 9. Add the Chicken stock, one cup at a time, till the bread cooks, and absorbs the liquid. 10. Turn off the heat and add the chopped walnuts and the parsley. 11. Serve Hot along with the Roasted Turkey.
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