Bill what is your recipe for dressing? Sent from my iPhone
On Jul 13, 2014, at 9:35 AM, "Bill Deatherage via Cookinginthedark" <[email protected]> wrote: Hello, If you are going to bake the stuffing out side of the bird; how long would you cook it and what temperature you use? I like my stuffing to be good and moist. Thanks in advance. Bill Deatherage Sent from my iPad > On Jul 13, 2014, at 2:00 AM, "RJ" <[email protected]> wrote: > > Bill, > > Know you didn't ask for a recipe, but here is one I came a cross and enjoy > and hasn't failed me yet. As for the stuffing I would bake it outside of the > bird. > RJ > Crockpot Turkey or chickn breast > > > > list of 12 items > > 3 tablespoons butter > > 1 medium onion, coarsely chopped > > 1 large carrot, peeled and coarsely chopped > > 1 stalk celery, coarsely chopped > > 4 cloves garlic, finely minced > > 1/3 cup all-purpose flour > > 2 1/2 cups no-salt added or low-sodium chicken broth > > 1/2 cup water > > 2 sprigs fresh thyme or 1/2 tablespoon dried > > 2 bay leaves > > 6-8 pound bone-in skin-on turkey breast > > Salt and pepper > > list end > > > > DIRECTIONS > > > > list of 7 items > > 1. In a large, nonstick skillet melt the butter over medium heat. Add the > onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion is > > translucent and the vegetables are lightly browned. > > 2. Stir in the flour and cook for 2-3 minutes until the flour coating the > veggies turns golden. Whisk in 1 cup of the broth, working to smooth out any > > lumps as it cooks and thickens. Stir in the remaining broth and water. Add > the thyme and bay leaves. > > 3. Pour the mixture into the slow cooker. Season the turkey breast all over > with salt and pepper (see the note above about how much salt to use). Place > > the turkey in the slow cooker (breast side down). Cover and cook on low for > 5-7 hours until the internal temperature of the turkey breast reaches 165 > degrees. > > > > 4. Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan > to catch any juices), tent with foil and let rest while preparing the gravy. > > > > 5. Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 > minutes or so and then skim the fat from the surface. Bring the gravy to a > > simmer and cook for 15 minutes, stirring often, until it is slightly > thickened. It won't be as thick as traditional gravy but will be silky and > slightly > > thick. If you'd like it thicker, simply whisk together a slurry of cornstarch > and cold water (a tablespoon or so of cornstarch in a couple tablespoons > > of water) and stir the slurry into the gravy, simmering for 2-3 minutes. > > 6. Season the gravy with any additional salt and pepper, if needed. > > 7. Carve the turkey and serve with the warm gravy. > > list end > > ----- Original Message ----- From: "Bill Deatherage via Cookinginthedark" > <[email protected]> > To: <[email protected]> > Sent: Saturday, July 12, 2014 8:31 PM > Subject: [CnD] The pressure cooker or the crock pot > > >> Hello, >> I am planning on cooking a very small turkey breast tomorrow evening. I am >> not sure if I want to use the pressure cooker or the crock pot. also, I >> plan on having stuffing with the turkey. When I learned to cook turkey and >> stuffing or as we called it when I was growing up, dressing My mother >> allways put the stuffing in the bird either chicken or turkey. I was >> wondering if you could put the stuffing in the turkey breast and cook it in >> the pressure cooker? This will be my first attempt to do this. I have >> cooked a turkey breast in the crock pot but I didn't put the stuffing in the >> turkey. I know some people cook the stuffing by itself. I have the recipe >> for stuffing but I am not sure how long to cook it. I know there are >> several questions in this message. I thank you for taking time to read >> this. I hope my ramblings make since. >> again, Thanks for all the help I have had from everyone on the list. tonight >> I cooked southern green beans in the pressure cooker. they turned out well. >> I have found several books that have been quite helpful. >> Bill Deatherage >> >> Sent from my iPad >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email is free from viruses and malware because avast! Antivirus > protection is active. > http://www.avast.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
