Receta Turkey, Cornbread Dressing, and Gravy for Wannabe Southern Cooks

• Brine:
• 2 cups salt
• 4 cups sugar
• 1 chopped onion
• 2 stalks celery, chopped
• 2 carrots, chopped
• 3-4 sprigs parsley
• water to cover the turkey
• 12-14 lb. turkey
• 1 onion
• 1 apple, cut in half
• butter
• pepper
• Turkey Stock:
• turkey carcass (skin and bones)
• 4 cups chicken stock (3 cans)
• 6 cups water
• 4 carrots, peeled, chopped
• 4 stalks celery, chopped
• 1 large onion, chopped
• 2 tsp. thyme
• 2 tbs. chopped parsley
• 1/2 tbs. salt
• 2 tsp. pepper
• Cornbread Dressing:
• Double your favorite cornbread recipe, or use the one below, or see links.
• Cornbread (16 cups):
• 2 1/2 cups cornmeal
• 1 1/2 cups flour
• 3 sticks melted butter
• 1 cup buttermilk
• 1 2/3 cups milk
• 1 tbs. + 1 tsp. baking powder
• 1 1/2 tsp. baking soda
• 2 -3 tbs. sugar
• 1 1/2 tsp. salt
• For the Dressing:
• 1 stick melted butter + 2 tbs. solid butter
• 1/3 cups each, minced: celery, onions, and carrots
• 1/2 tbs. dry sage
• 8 eggs
• 2-3 cups turkey or chicken stock, or water
• optional: 1 lb. regular breakfast sausage, or sage flavored, such as Jimmy Dean, cooked, crumbled
• Gravy (gravy is only as good as its stock):
• 1 1/2 qts. homemade turkey or chicken stock (6 cups)
• 1/4 cup butter
• 1/4 cup flour
• 1 tsp. dry rubbed sage
• 1 tsp. dry thyme
• 2 tbs. chopped parsley
• 2 hardboiled eggs, sliced or chopped
• optional: cooked, chopped giblets
• salt and pepper to taste
• Equipment:
• deep tub for brining the turkey and room in your fridge to store it
• large roasting pan with a lid or foil cover
• kitchen string
• large mixing bowl
• something to baste the turkey with, like a baster or large spoon
• stock pot for broth
• 9x13 pan for dressing

Direcciones