Turkey With Beer Stuffing Recipes

BEER-CAN TURKEY

Steps:

• Preheat a grill to medium (about 350 degrees F) on one side. Pour the beer into a turkey sitter (a ceramic stand that holds liquid). Or open the beer can, pour out a few tablespoons and place in a beer-can turkey stand.
• Combine the mustard powder, garlic powder, dried onion, paprika, granulated garlic, cumin, and salt and pepper to taste in a small bowl.
• Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Rub the cavity with 2 to 3 teaspoons of the spice mixture. Brush the outside of the turkey with the canola oil and place drumstick-end down on the sitter or stand. Rub the remaining spice mixture all over the turkey.
• Place the turkey (on the sitter or stand) on the cooler side of the grill. Cover and cook until the juices run clear and a thermometer inserted into the thickest part of the thigh registers 185 degrees F and 170 degrees F in the breast, 2 to 3 hours. Carefully remove the turkey from the grill, remove from the sitter or stand, and discard the beer. Transfer the turkey to a cutting board and let rest at least 20 minutes before carving.

CLASSIC STUFFED TURKEY

Steps:

• In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

STELLA'S TRADITIONAL TURKEY STUFFING

Steps:

• Combine turkey innards, diced celery, diced carrot, and bay leaf in a pot. Season with salt and pepper and cover with water. Bring to a boil and cook for 1 hour, removing liver after 30 minutes. Remove and discard neck, tail, and bay leaf. Remove remaining innards and put with the liver to cool. Keep broth in the pot.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine bread cubes, beef, chopped celery, apple, walnuts, poultry seasoning, oregano, sage, thyme, and rosemary in a large bowl. Season with salt and pepper.
• Chop cooled innards into small pieces. Add to the bread mixture and mix until everything is evenly distributed, adding in broth mixture (including cooked celery and carrots) and oil to moisten the dressing to desired texture. Stuffing is ready to bake in the oven or stuff in the bird.

THANKSGIVING TURKEY AND STUFFING DINNER

Steps:

• NOTE: If you cannot find stuffing bread in your grocery store, use the cheapest white bread possible and be sure to use the poultry seasoning.
• Thaw your turkey in the refrigerator (takes about 3-4 days).
• Unwrap turkey, take out the neck that is in one cavity and take out the bag that is in the other cavity of the turkey. This bag contains the gizzards and such. You will want to save this bag. I don't like the neck and throw it away, but my dad loves it and cooks it also.
• Rinse your turkey inside and out. Rub both cavities inside with salt. Put back in fridge in refrigerator until ready to stuff.
• Take the gizzards and such out of the bag. Rinse them out with salt and water.
• Place the gizzards and such in a small pan filled with water. Bring to a boil for about 25 minutes.
• Once boiled, strain the gizzards and rinse the scum off. Please in blender or food processor and chop fine. Set aside.
• In a large frying pan, melt 1/2 stick of butter and 1 tbs oil. Heat and saute celery until soft. Place in bowl.
• Add more butter or oil as needed and fry the onions until soft and transparent. Place in bowl with celery.
• Add more butter or oil as needed and fry the mushrooms and chopped gizzards together until cooked.
• Reduce heat, return the celery and onions to frying pan, add the red wine, cover and simmer for about 30 minutes.
• Put all fried ingredients, with juice in large bowl.
• Stir in eggs, the parmasean cheese and poultry seasoning (if using). Mix well.
• Add your pieces of bread slowly until most of the moisture/juice is absorbed. We like to keep ours a bit on the moist side. You may not use all the bread. Place in fridge.
• When you are ready to cook the turkey, remove from the fridge, and stuff both cavities of the turkey with the stuffing. You may have extra stuffing left over. Place the extra in a 9x13 pan to cook separately.
• Preheat the oven to 350. Rub the turkey with crisco or butter, place in a tin foil tray, add 2 bottles of beer, place in a cooking bag, cut slit on top and place in oven. Cook until the turkey reaches the following temperatures (about 4 hours depending on size of turkey):.
• Breast: 165 degrees.
• Thigh: 170 to 180 degrees.
• Stuffing: 165 degrees.