By Region or state: New England: New England Clam Chowder, New England Clam Bake The South: Corn bread, country fried steak, fried chicken, gumbo, crawdads California: Sourdough bread, hamburgers Hawaii: Luau, SPAM Illinois: Chicago style deep dish pizza Louisiana: Jambalaya, Po'boy Maine: Lobster New York: Manhattan clam chowder, thin crust pizza, Buffalo wings Pennsylvania: Philly Cheesesteak, Hoagie South Dakota: Native American fry bread Texas: Chili Con Carne Roasted Turkey with dressing Ingredients: Serves 8 1 10-12 lb. turkey Kosher salt and freshly ground black pepper 1 onion, quartered 10 cloves garlic Sprigs of fresh herbs, such as; thyme, parsley, rosemary, and sage 2 bay leaves 1/4 lb. melted unsalted butter (1 stick), Serving Suggestions: Apple/Cranberry Dressing, recipe follows Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil. Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more. Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing. Apple-Cranberry Dressing 6 tablespoons unsalted butter, plus more for the pan 1 pound sliced country white sandwich bread 1 large cooking apple, such as Gravenstein, or Golden Delicious 1 medium onion 2 ribs celery with leaves 1/2 cup dried apricots Handful fresh flat-leaf parsley leaves 1/4 cup dried cranberries 2 to 3 sprigs fresh thyme 1/2 teaspoon kosher salt Pinch fennel seeds, optional 3 cups chicken broth (about 1 1/2 small cans) 1 large egg 2 tablespoons turkey or chicken pan drippings or melted butter Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole. Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool. Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley. Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat. Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Tips: Put the dressing in the oven during the last hour of cooking the turkey.
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