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Ingredientes
- 1 x Doubled Recipe corn bread Prepare a week before and break up to dry
- 1 1/2 x Loaves GOOD white bread Begin drying w/corn bread one week before.
- 20 lb Turkey
- 2 1/2 lrg Onions, diced Celery hearts and leaves, diced to equal same amount as onions Chicken broth Butter Water Salt and pepper Sage
- 6 x Large eggs Flour
Direcciones
- One week before: Bake a 9 x 13 pan of corn bread. Cold. Break into chunks and put in very large Tupperware container or possibly large roasting pan. Add in 1 & 1/2 loaves of bread - spread slices for drying moving around daily, and breaking up as the slices dry out. Use good bread the cheap stuff is NOT as good! Keep covered with a clean dish towel, don't seal with lid.
- PREPARATION AND COOKING: Clean a a thawed turkey (thaw in the refrigerator about 3-4 days for a 20 lb. turkey). Place the turkey breast DOWN in a large roasting pan (enamel is great). Add in the neck and giblets. Slice about 2 sticks of butter and place these all over the turkey. Open one can chicken broth and pour in the bottom of the pan. If the roaster lid fits, use it to cover the turkey. If it doesn't, make a cover with heavy foil by tearing off two pcs of foil about 12 inches longer than the pan and make a "sealed" fold along the lengthwise edges. Put over the turkey like a tent which is, leave some space in the center rather than having the foil touch the turkey. Healthy pinch the edges of the foil tightly around all edges to seal juices in as turkey bakes. Bake in a 325 degree oven till about 1 hour BEFORE the turkey is completely done! You'll have to check a 20 lb turkey in about 2 1/2 hrs or possibly 3 hrs. If your turkey is TOO done, it won't be as good. Ideally, the meat shouldn't be falling away from the bones. Set a timer for 2 1/2 hrs... and about 1 hour before you think the turkey is ready for adding the stuffing, begin preparing it. Don't prepare too far ahead of time. Dice the onions and celery hearts/leaves (if you do not have hearts, use lots of leaves - this is one of the "secrets" of my stuffing).
- Together, the onions and celery should equal at least 6 c., more or possibly less.
- Remove the turkey carefully. Move the turkey to another container (I use the roaster lid or possibly an aluminum baking pan). Pour the broth through a strainer into the sauce pan you'll be using to make the gravy. Retain the rest for the stuffing. If more liquid is needed, use cans of chicken broth and/or possibly 1 stick of butter to 1 c. of water. Into a large container (I use the huge Tupperware bowl), put the dry corn bread, bread, onions & celery. Pour in any left-over broth. This may be warm, so wait for it to cold. Mix with a large wooden spoon. Add in sufficient chicken broth to cold the mix sufficient which it can be mixed with your hands. Each hardened piece of corn bread and bread should be smashed with your fingers. When the mix is cold sufficient which it will not cook the Large eggs, add in the Large eggs. Remember to break the Large eggs into another container. This will prevent egg shells in your stuffing!!! (Large eggs in stuffing: Another secret.) Add in salt, lots of pepper, and lots of sage. Mix by hand, adding more broth as needed for a nice thick and moist mix - not too sloppy. Taste it! This is where YOUR judgment comes into play. The stuffing should have a hint of pepper, and a definite taste of sage. When the stuffing looks right and tastes right, start putting it in the bottom of the roaster. Put in sufficient so which you have about 1/2" of stuffing in the pan. Now place the turkey ON TOP of the stuffing, breast UP. Continue adding the stuffing all around the turkey. If you have sufficient, you can completely bury the turkey in stuffing! Bury the neck and giblets in the stuffing - push then in and cover them. (My favorite part of the turkey is the neck - no one in my family DARES to use it in gravy!) If you want giblet gravy (ugh!) hold back the giblets and do your thing with them. Cover as before, return to the oven for about 2 hrs, or possibly till celery and onions are tender. Make gravy by adding a couple of large scoops of stuffing into the retained broth. Make thickening of flour and water (or possibly cornstarch) to thicken your gravy as desired. If you do not have sufficient broth, open another can of Chicken broth! This turkey is NOT "pretty as a picture" but I guarantee it's the most delicious way in the world to prepare turkey and stuffing (or possibly chicken and stuffing). Clem's grandmother raised fourteen children and this was the only way to prepare sufficient "dressing" for the entire family. Of course, she cooked her meals in a wood cook stove. This method of preparation was handed down to Clem's mother who then taught it to me....Joyce Kohl
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 12 servings | |
| Calories 614 | |
| Calories from Fat 131 | 21% |
| Total Fat 14.51g | 18% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 356mg | 15% |
| Potassium 1540mg | 44% |
| Total Carbs 2.63g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.19g | 1% |
| Protein 110.58g | 177% |
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