Stove Top In The Bird Directions Recipes

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STOVE TOP IN-THE-BIRD DIRECTIONS



STOVE TOP In-the-Bird Directions image

Preparing Thanksgiving dinner might sound intimidating, but it won't be hard if you use this easy turkey recipe.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield 3 cups stuffing or 6 servings, 1/2 cup each

Number Of Ingredients 4

1-1/2 cups water
1/4 cup margarine, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 whole turkey, thawed if frozen

Steps:

  • Bring water and margarine to boil in medium saucepan. Add stuffing mix; stir just until moistened.
  • Stuff turkey lightly with prepared stuffing.
  • Bake as directed on turkey wrapper. Meanwhile, place any remaining stuffing in baking dish; refrigerate until ready to add to oven for the last 30 min. of the turkey baking time.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 1.5 g, TransFat 2 g, Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 2 g, Protein 3 g

THANKSGIVING STUFFING (CHEAT! USING STOVE TOP)



Thanksgiving Stuffing (Cheat! Using Stove Top) image

Last year I used my method of making turkey/chicken stuffing and used the pre-made packaged mix. My family never knew the difference. Easy and quick with that homemade taste.

Provided by Aroostook

Categories     Meat

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 medium onions, minced
2 -3 stalks celery, chopped fine
2 tablespoons butter
1/2 teaspoon poultry seasoning (I use Bell's)
2 cups turkey broth or 2 cups vegetable broth
hot water
2 (6 ounce) packages stove top-style seasoned stuffing mix

Steps:

  • Saute onions and celery in butter.
  • Sprinkle with poultry seasoning.
  • Set aside to cool slightly.
  • Toss this mixture into your favorite dry stuffing mix.
  • Heat broth and set aside.
  • Read directions on your favorite stuffing mix box.
  • Add enough hot water to the broth to make up the required liquid needed.
  • (Omit butter the recipe calls for as it was already used to saute vegetables.)
  • Pour over stuffing/vegetables mixture and mix well.
  • Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.

STOVE TOP SMOKER DIJON SMOKED GAME BIRDS



Stove Top Smoker Dijon Smoked Game Birds image

From the Cameron Cooking Guide, and to be prepared using a stove top smoker. You can use quail or pheasant in this recipe. The smoker is wonderful for wild game as it helps keep it moist. Be sure not to overcook.

Provided by TxGriffLover

Categories     Quail

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 small quail (game birds) or 1 small pheasant (game birds)
Dijon mustard
salt and pepper
1 tablespoon oak wood chips
1/2 tablespoon pecan wood chips
bacon, strips (if wild birds-omit if domestic)

Steps:

  • Split birds and brush with Dijon mustard, salt & pepper. Place into smoker and use a foil tent if the lid will not shut.
  • Smoke on medium heat for 25 minutes per pound, using both oak and pecan wood chips.
  • Remove top and place bacon strips over birds and place under broiler, watching carefully to crisp the skin.

Nutrition Facts : Calories 52.3, Fat 3.3, SaturatedFat 0.9, Cholesterol 20.7, Sodium 14.4, Protein 5.3

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)



Northern Ontario Partridge (Ruffed Grouse) image

This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

Provided by WANDERINGSTAR

Categories     Meat and Poultry Recipes     Pork

Time 1h25m

Yield 4

Number Of Ingredients 10

4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
  • Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
  • Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 12.1 g, Cholesterol 111.6 mg, Fat 26 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1331.3 mg, Sugar 1.7 g

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