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irish oatmeal soda bread
| General Recipes
Cooking receipe to make irish oatmeal soda bread under category General Recipes. You may find some video clips related to this receipe below.irish oatmeal soda breaddelia smith175 g) wholcmeal flour 50 g) plain flour 50 g) pinhead oatmeal 25 g) wheatgerm 1 teaspoon bicarbonate of soda 1 1fz teaspoon
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Green Noodle Casserole Recipe
| Casserole
Type: Green Noodle Casserole Free Cooking Recipe - Casserole Yes! Ingredients / Directions 1 (8 ounce) package green or spinach noodles1 pound shelled and de-veined cooked shrimp or crab meat or diced cooked chicken1 bunch scallionschopped1/4 cup(s) diced green bell pepper3/4 cup(s
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pumpkin wedges
| General Recipes
Cooking receipe to make pumpkin wedges under category General Recipes. You may find some video clips related to this receipe below.pumpkin wedges1/2 large or 1 small pumpkin olive oilCut the pumpkin into eight large wedges then remove the seeds and fibres. Place in a roasting tin cut side up and dri
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Creamy Blueberry Pie
| Pie s 4U
Cooking receipe to make Creamy Blueberry Pie under category Pie s 4U. You may find some video clips related to this receipe below.Creamy Blueberry Pie This is one of my favorite pies-not too sweet, good hot or cold, with or without ice cream. Plus, it[tubepress mode='tag', tag
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Type: Bourbon and Mustard Glazed Turkey Free Cooking Recipe – Thanks Giving
Simply good!
Ingredients / Directions
1 whole turkey (14-pound) with giblets
1/4 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper
or to taste
12 cup(s)s Cornbread Dressing
3/4 cup(s) bourbon
1/4 cup(s) Dijon mustard or spicy brown mustard
1/4 cup(s) brown sugar
packed
3 tablespoons cornstarch
1 teaspoon vegetable oil – preferably canola oil
1 onion
chopped
1 carrot
chopped
3 1/2 cup(s)s reduced-sodium chicken stock
defatted
2 cloves garlic
unpeeled
3 sprigs fresh parsley
3 sprigs thyme
7 black peppercorns
1 cup(s) water
2 tablespoons Dijon mustard or spicy brown mustard
1 teaspoon brown sugar A glaze of bourbon and mustard is sweetened with brown sugar and is rubbed under and brushed over the turkey skin to infuse the roasting meat with a subtle richness.
Estimated Cooking Time: 5 hour(s) 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Place a lightly oiled rack on the bottom of a large roasting pan. Lightly oil a baking dish.
Remove giblets and neck from turkey cavity and reserve for the stock. (Discard the liver.) Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper.
Spoon about half of the Corn Bread Stuffing into the turkey and neck cavities
securing the neck cavity with a skewer. Transfer the remaining stuffing to the prepared baking dish
cover with aluminum foil and refrigerate.
For the bourbon-and-mustard glaze
stir together in a small bowl one-third of the bourbon
the first amount of mustard and the first amount of brown sugar. With your fingers
separate turkey skin from the breast meat
taking care not to tear the skin or pierce the meat. Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze. Season the bird with salt and pepper.
Tie the drumsticks together and tuck wing tips behind the back. Place the bird
breast-side up
in the prepared roasting pan. Cover with lightly oiled aluminum foil and roast for 2 1/2 hour(s). Remove the foil
brush the turkey all over with some of the reserved glaze and baste with pan juices. Continue roasting
uncovered
1 1/2 to 2 hour(s) longer
brushing with glaze and basting from time to time. the turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F (82 degrees C) and registers 165 degrees F (74 degrees C) when inserted into the stuffing.
To make giblet stock: While the turkey is roasting
heat oil over medium-high heat in a medium-sized saucepan. Add the giblets
neck
onions and carrots; cook
stirring occasionally
for 10 to 15 minutes
or until well browned. Add chicken stock
garlic
parsley
thyme
peppercorns and water; bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. (the original recipe yields about 2 1/2 cup(s)s stock.) Chill until ready to use. Skim off fat.
To make gravy: When the turkey is done
transfer it to a carving board. Scoop the stuffing into a serving bowl
cover and keep warm. Place the dish of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving.
Meanwhile
pour the drippings from the roasting pan through a strainer into a small bowl
then chill in the freezer so that the fat can be skimmed off. Add the remaining bourbon to the roasting pan and cook
stirring and scraping up any brown bits
for about 1 minute. Strain into a medium saucepan. Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan juices before adding to the pan. In a small bowl
dissolve cornstarch in 1/4 cup(s) water (per original recipe); slowly add to the simmering sauce
whisking until slightly thickened. Stir in the second amount of mustard and second amount of brown sugar. Taste and adjust seasonings.
Remove string from turkey and carve
discarding skin. Serve with gravy and stuffing.
Servings: 10
