Quote:
Originally Posted by Food Network Fan  I like sage. I can't imagine turkey or dressing without it. |
Neither can I. Also one of my favorite garnishes as a Sage leaf fried in olive oil. A crispy bit of goodness, and not too strong tasting either.
On to other matters, I personally do not stuff just for the simple fact of portions/crispy/person*satisfaction = casserole dish.
Everyone used to fight over the crispy goodness that sprung out of the bird that I developed a way to ensure that all guests got a bit of crispy and a bit of moist.
- 2 cups diced celery, with leaves
- 2 cloves garlic
- 1 cup minced onion
- 3 cups chicken stock enriched with turkey drippings
- 1/2 cup butter
- 4 quarts bread cubes
- 3 eggs, beaten
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon sage
- 1/2 teaspoon majoram
- 1/2 teaspoon savory
- 1 pinch dried thyme
I
Sauté the onions garlic, and celery in some butter until semi-soft. Then I throw into the pan the remaining butter and some of the bread crumbs and give them a few twirls in the pan. Throw that into a large mixing bowl with my herbs and spices and set it aside until the turkey is finished. When the turkey is resting I divide the drippings in half. I use half to make the gravy and I combine half of the drippings with the stock. Mix that with the eggs and fold that into the bread crumbs a cup at a time until the crumbs are moist but not soggy. Throw it into the oven for 30 minutes at 350 F (180C). Nice and crispy top and everyone is happy.
I usually fill the cavity of the bird with:
Celery stalks whole
Sprig Rosmary, Thyme, Sage.
An onion cut in half and the cut side seared in olive oil.
Half an apple caramelized with brown sugar. (1 tbs brown sugar, heated, half apple cut side down in sugar. When caramel sticks to apple cut and is a bit crispy remove and shove in bird)
2 Cloves of crushed garlic
And a hot rock about the size of 2 golf balls or a medium lemon. The rock is heated in boiling water for 10 minutes. This is also the same rock I use for my stocks and soups. The same rock my daughter pilfered and took to school to show the other kids that her dad can make soup with a rock.
Rainlover 
BTW, I went online yesterday to look up how to fold napkins. For years I just did the boring triangle. There is great site that shows some beautiful origami (that's what it is, really) napkins. I tried one method and my table looks lovely!
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