STOVE TOP IN-THE-BIRD DIRECTIONS
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
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)
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
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
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
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)
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
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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