I have tried several versions of a pumpkin roll…this one outshines the rest!
- eggs
- sugar
- canned pumpkin
- flour
- salt
- cinnamon
- baking soda
- FILLING:
- margarine
- dream cheese
- powdered sugar
- vanilla
- pecans finely chopped
2012: 15 lbs too red; more time
2013: 13 lbs, cook as directed too long
Brine in blue bucket 12 -24 hrs.
Double stuffing at least (4x is best)
- 1 box total of chestnuts at TJ
1/2 the pine nuts
Double Lop Cheung
- corn or soybean oil
- unsalted butter
- sugar
- pine nuts
- For stuffing
- table salt
- coriander seeds
- cinnamon
- whole star anise
- whole Sichuan peppercorns*
- whole nutmeg
- For brine
- chicken or vegetable stock or low-sodium chicken broth**
- kosher salt
- freshly ground pepper
- For Turkey
- * Red or green peppercorns can be substituted.
- **Additional stock may be necessary.
so yummy
- sweet potatoes
- butter
- eggs
- vanilla
- milk
- brown sugar
- butter
- spoonful flour
- pecans
- active dry yeast
- canola oil
- honey
- pureed pumpkin (not pumpkin
- pie filling)
- whole wheat flour
- ground cinnamon
- salt
- large egg
- all-purpose flour
- orange juice
- granulated sugar
- brown sugar
- cinnamon
- fresh lime juice
- orange marmalade
PermaLink at: http://www.foodnetwork.com/recipes/sunny-anderson/creamed-spinach-recipe/index.html
- Kosher salt and freshly ground black pepper
- red chili flakes
- heavy cream
- shredded Parmesan
- ground nutmeg
- sour cream
Serves 10 to 12
Two pounds of chicken wings can be substituted for the turkey wings. If using chicken wings, separate them into 2 sections (it’s not necessary to separate the tips) and poke each segment 4 or 5 times. Also, increase the amount of broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 60 minutes (the wings should register over 175 degrees at the end of cooking). Use the meat from the cooked wings to make salad or soup.
WHY THIS RECIPE WORKS:
Stuffing baked in a dish definitely has appeal—you can make as much as you want and you don’t have to time its doneness to coincide with the doneness of the meat—but it lacks the rich flavor from the bird’s flavorful juices. As the base for our stuffing we chose ordinary sandwich bread, which we “staled” in a low oven; this allowed it to soak up plenty of liquid. To infuse the stuffing with meaty turkey flavor, we browned turkey wings on the stovetop, then used the same pan to sauté the aromatics. When we placed the stuffing in a baking dish, we arranged the seared wings on top—as they cooked, their rendered fat infused the stuffing with rich flavor. Covering the baking dish with foil prevented the top of the stuffing from drying out, while placing a baking sheet underneath the dish protected the bottom layer from the oven’s heat.
- vegetable oil
- bulk pork sausage
- table salt
- minced fresh thyme leaves
- minced fresh sage leaves
- ground black pepper
- low-sodium chicken broth
- large eggs
- dried cherries
Makes about 6 cups
This recipe makes enough gravy to accompany a 12- to 14-pound turkey with leftovers. If you are roasting a very large bird and want to double the recipe, prepare the gravy in a Dutch oven. White wine adds a welcome note of acidity to gravy, but in a pinch you can use more chicken broth in its place. Make sure you’ve added 1 cup each of chopped onions, carrots, and celery along with fresh thyme sprigs and 1 cup of water to the roasting pan before the turkey goes into the oven.
- vegetable oil
- Reserved turkey giblets and neck
- low-sodium chicken broth
- water
- fresh thyme
- parsley stems
- unsalted butter
- all-purpose flour
- dry white wine
- unsalted butter
- medium sweet potatoes
- medium baking potatoes
- large carrots
- large parsnips
- canola oil
- kosher salt
- pepper
- golden raisins