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Nothing but stuffing ...

I brown the wings first then cook the stuffing at 325 deg.until the wings are at 165 deg., which is "done" for poultry. Depending on your oven and the # of wings, it's approximately 45-60 mins. Low is better for all those great turkey juices...I do this the day before.
I also cook the stuffing after I remove the wings at a higher temperature until the top is brown.
I like it a little crunchy so I add some Trader Joe's fried onions to the top.....hey, it's Thanksgiving!!!

Nov 15, 2012
Lisa456 in Home Cooking

Dry-Brining a turkey

I mean leave uncovered for 12 hours!

Nov 15, 2012
Lisa456 in Home Cooking

Dry-Brining a turkey

I'd use the bag and maybe slightly less salt, then leave in the fridge for 12 hours.

Nov 15, 2012
Lisa456 in Home Cooking

2012 Stuffing or Dressing or Whatever....

Stuffing is a family thing! See my post further down about baking it in the dish with turkey wings. It adds the turkey flavor without as much fat, and you have cooked wings to make into stock later!

Nov 15, 2012
Lisa456 in Home Cooking

Nothing but stuffing ...

I don't stuff the bird because the stuffing has to get to 165 degrees, and by then the breast meat is overdone. Sigh. Now, no worries....wings to the rescue!

Nov 15, 2012
Lisa456 in Home Cooking

Nothing but stuffing ...

And your stuffing tastes great!

Nov 15, 2012
Lisa456 in Home Cooking

Nothing but stuffing ...

Whatever recipe you use, I missed that "cooked in the turkey" flavor.

Soooo.....my butcher told me to get turkey wings, brown them in a very small amount of oil, then put them on top of the stuffing in the dish and bake until the wings are cooked. I did it last year and it's GREAT! The stuffing needs a little time in the oven to brown up after you remove the wings, but not long. I do the initial cook the day before, then brown the day of.
Take the wings, add some stock and chucks of carrots, onion and celery and boil.
Strain and you have turkey stock all ready for gravy.

Nov 14, 2012
Lisa456 in Home Cooking

2012 Stuffing or Dressing or Whatever....

Your recipe is similar to mine (I toast the bread) but I miss that "cooked in the turkey" flavor.

My butcher told me to get turkey wings, brown them in a very small amount of oil, then put them on top of the stuffing in the dish and bake until the wings are cooked. I did it last year and it's GREAT! The stuffing needs a little time in the oven to brown up after you remove the wings, but not long. I do the initial cook the day before, then brown the day of.
Take the wings, add some stock and chucks of carrots, onion and celery and boil.
Strain and you have turkey stock all ready for gravy.

Nov 14, 2012
Lisa456 in Home Cooking

Seeking my mother's dressing for Thanksgiving

I saw a very traditional southern cornbread dressing recipe on TV the other day. The recipe is posted on The Chew website.

Nov 14, 2012
Lisa456 in Home Cooking

2 turkeys or 1?

I have the same problem this year! I'm getting 2 turkeys and roasting one traditionally, My husband is going to cook the other on the smoker :)....lots of choice for guests!

Nov 14, 2012
Lisa456 in Home Cooking

Dry-Brining a turkey

I've been dry brining turkeys for several years and they all came out great. I've used different salts, zests, spice blends etc. but for me, the technique is sound. I don't rinse my turkey, but I do pat off any extra salt before I let the skin dry.
I wet brined a chicken last week, and the breast meat was slightly mushy....it reminded of some of the turkeys I used to make before dry brining! The juices were too salty also, another wet brining hazard.

Nov 14, 2012
Lisa456 in Home Cooking

"Dirty" recipes that are crowd pleasers

These cakes come out great and people always ask me for the recipe. If you are concerned about cooking the centers, check out the option at the end.

Cheater's Molten Chocolate Cakes

1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips (or whatever you have)
1/2 cup butter (NOT margarine)
3 eggs
4 egg yolks
2 packages brownie mix
3 TB chocolate milk (regular milk is fine too..if you have the mix w/ syrup, use that with milk)
powdered sugar or whipped cream

Preheat oven to 400 degrees. Spray 12 nonstick muffin cups with nonstick baking spray. Add a little cocoa powder into each cup and gently shake the muffin tin to distribute the cocoa powder, shake out any excess and set aside. You can also use six custard or souffle cups.

In a medium bowl, combine both kinds of chocolate chips and butter. Microwave on high power for 1 minute, stirring twice during cooking, or until chocolate and butter are melted and mixture is smooth. Cool for 5 minutes.

In a large bowl, combine eggs and egg yolks and beat at high speed for 5 minutes until light in color, and doubled in size.

Gradually add the dry brownie mixes to the beaten egg mixture, stirring until well blended. Fold in melted chocolate mixture and milk. Pour batter (I use a ladle) into prepared muffin or custard cups. These can be made ahead of time, refrigerated and cooked later in the day.

Bake at 400 degrees for 10 to 14 minutes or just until edges are set. If making six larger cakes, bake for 13 to 18 minutes until edges are set. The centers of the little cakes will be soft.
NOTE: Watch these cakes carefully. I usually cook 10-11 minutes...too long and you end up with a good but fully cooked chocolate cake.

Cool on wire rack for 2 minutes. Then run a knife around edge of each cake to loosen, then invert warm cake on each serving plate. Dust with powdered sugar or top with whipped cream.

OPTIONAL: If you're worried about the centers cooking, unwrap a chocolate kiss and insert in in the middle of each cake 3 minutes into baking. Voila! Molten!!!

I also have a great raspberry sauce to serve with these cakes that a chef friend gave me. He uses it in several restaurants....really. It can be made with any berry.

Easy Raspberry Sauce

1 package frozen unsweetened raspberries
1 jar raspberry fruit spread or jam
Lemon juice to taste

Add bag of fruit while frozen and and jar of jam to a food processor. Process until smooth. It gets thick. Strain seeds, add lemon juice to taste, and serve. Amazing.

May 30, 2012
Lisa456 in Home Cooking

making boxed cake mix better...

This isn't cake mix, but brownie mix...but it does come out tasting great.

Molten Chocolate Cakes

1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips (or whatever you have)
1/2 cup butter (NOT margarine)
3 eggs
4 egg yolks
2 packages brownie mix
3 TB chocolate milk (regular milk is fine too..if you have the mix w/ syrup, use that with milk)
powdered sugar or whipped cream

Preheat oven to 400 degrees. Spray 12 nonstick muffin cups with nonstick baking spray. Add a little cocoa powder into each cup and gently shake the muffin tin to distribute the cocoa powder, shake out any excess and set aside. You can also use six custard or souffle cups.

In a medium bowl, combine both kinds of chocolate chips and butter. Microwave on high power for 1 minute, stirring twice during cooking, or until chocolate and butter are melted and mixture is smooth. Cool for 5 minutes.

In a large bowl, combine eggs and egg yolks and beat at high speed for 5 minutes until light in color, and doubled in size.

Gradually add the dry brownie mixes to the beaten egg mixture, stirring until well blended. Fold in melted chocolate mixture and milk. Pour batter (I use a ladle) into prepared muffin or custard cups. These can be made ahead of time, refrigerated and cooked later in the day.

Bake at 400 degrees for 10 to 14 minutes or just until edges are set. If making six larger cakes, bake for 13 to 18 minutes until edges are set. The centers of the little cakes will be soft.
NOTE: Watch these cakes carefully. I usually cook 10-11 minutes...too long and you end up with a good but fully cooked chocolate cake.

Cool on wire rack for 2 minutes. Then run a knife around edge of each cake to loosen, then invert warm cake on each serving plate. Dust with powdered sugar or top with whipped cream.

OPTIONAL: If you're worried about the centers cooking, unwrap a chocolate kiss and insert in in the middle of each cake 3 minutes into baking. Voila! Molten!!!

I also have a great raspberry sauce I serve with these cakes that a chef friend showed me. He uses it in several restaurants....really. It can be made with any berry.

Easy Raspberry Sauce

1 package frozen unsweetened raspberries
1 jar raspberry fruit spread or jam
Lemon juice to taste

Add bag of fruit while frozen and and jar of jam to a food processor. Process until smooth. It gets thick. Strain seeds, add lemon juice to taste, and serve. Amazing.

May 30, 2012
Lisa456 in Home Cooking

Generally scorned products that are madly delicious -- in certain applications

Here's my favorite use for a "scorned" ingredient...boxed brownie mix. And it uses the microwave as part of the prep! The cakes come out great and people always ask me for the recipe. If you are concerned about cooking the centers, check out the option at the end.

Molten Chocolate Cakes

1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips (or whatever you have)
1/2 cup butter (NOT margarine)
3 eggs
4 egg yolks
2 packages brownie mix
3 TB chocolate milk (regular milk is fine too..if you have the mix w/ syrup, use that with milk)
powdered sugar or whipped cream

Preheat oven to 400 degrees. Spray 12 nonstick muffin cups with nonstick baking spray. Add a little cocoa powder into each cup and gently shake the muffin tin to distribute the cocoa powder, shake out any excess and set aside. You can also use six custard or souffle cups.

In a medium bowl, combine both kinds of chocolate chips and butter. Microwave on high power for 1 minute, stirring twice during cooking, or until chocolate and butter are melted and mixture is smooth. Cool for 5 minutes.

In a large bowl, combine eggs and egg yolks and beat at high speed for 5 minutes until light in color, and doubled in size.

Gradually add the dry brownie mixes to the beaten egg mixture, stirring until well blended. Fold in melted chocolate mixture and milk. Pour batter (I use a ladle) into prepared muffin or custard cups. These can be made ahead of time, refrigerated and cooked later in the day.

Bake at 400 degrees for 10 to 14 minutes or just until edges are set. If making six larger cakes, bake for 13 to 18 minutes until edges are set. The centers of the little cakes will be soft.
NOTE: Watch these cakes carefully. I usually cook 10-11 minutes...too long and you end up with a good but fully cooked chocolate cake.

Cool on wire rack for 2 minutes. Then run a knife around edge of each cake to loosen, then invert warm cake on each serving plate. Dust with powdered sugar or top with whipped cream.

OPTIONAL: If you're worried about the centers cooking, unwrap a chocolate kiss and insert in in the middle of each cake 3 minutes into baking. Voila! Molten!!!

I also have a great raspberry sauce to serve with these cakes that a chef friend gave me. He uses it in several restaurants....really. It can be made with any berry.

Easy Raspberry Sauce

1 package frozen unsweetened raspberries
1 jar raspberry fruit spread or jam
Lemon juice to taste

Add bag of fruit while frozen and and jar of jam to a food processor. Process until smooth. It gets thick. Strain seeds, add lemon juice to taste, and serve. Amazing.

By the way, I too have made the cream cheese/Hormel chili no beans dip many times, and was totally embarrassed at a party when I was asked (twice) whether I had browned the meat before adding it to the dip. Oh well...

May 30, 2012
Lisa456 in Home Cooking

Dry-Brining a turkey

I love this cooking method even though it takes some planning...I use herbs mixed with the salt and stuffed in the cavity. I love Thanksgiving!

Nov 09, 2011
Lisa456 in Home Cooking

Redoing the Kitchen - Looking for Ideas for Eating at Home

I'm going to be out of my kitchen for at least 6 weeks and I don't want to eat frozen food, takeout, or at restaurants for the entire time. Besides the obvious BBQ, anyone have ideas for the microwave etc.?

May 04, 2011
Lisa456 in General Topics

Panini grill - best bread to use and need recipes

This is really good in the panini maker!

Italian Sandwich

Really good French roll
Mayo (aoli if possible)
3 slices mortadella
3 slices proscuitto
Caprese salad made with fresh mozzarella balls, sundried tomatoes, and fresh basil & a little olive oil....you can add pesto if you must have more basil!
Drizzle of Italian dressing

Lettuce and tomato if desired, add after the cheese has melted.

You can eat it cold too and it's wonderful.

May 04, 2011
Lisa456 in Home Cooking

Best sandwich I ever invented

This is really good!

Italian Sandwich
Really good French roll
Mayo (aoli if possible)
3 slices mortadella
3 slices proscuitto
Caprese salad made with fresh mozzarella balls, sundried tomatoes, and fresh basil & a little olive oil....you can add pesto if you must have more basil!
Drizzle of Italian dressing

Lettuce and tomato if desired.....

Now, you can make this into a panini (AMAZING) or eat it cold....it's great either way!

May 04, 2011
Lisa456 in Home Cooking

Best Summer Sandwiches

I've got 2 faves...an authentic Bahn Mi, and then the one I made up (and just finished eating!)
Really good French roll
Mayo (aoli if possible)
3 slices mortadella
3 slices proscuitto
Caprese salad made with fresh mozzarella balls, sundried tomatoes, and fresh basil & a little olive oil
Drizzle of Italian dressing

Lettuce and tomato if desired.....

Now, you can make this into a panini (AMAZING) or eat it cold....it's great either way!

May 04, 2011
Lisa456 in Home Cooking

Guacamole -- What's in yours??

Mine guac recipe is easy....garlic salt and salsa to taste, and some meyer lemon juice to keep it fresh and bright tasting. People always ask for the recipe so I must be doing something right!

May 04, 2011
Lisa456 in Home Cooking

Dry-Brining a turkey

I have tried the salts and they are amazing. I make a thyme flavored one at home, and I was pleasantly surprised to see lemon and rosemary sea salt at Cost Plus the other day. They are both excellent.
As far as dry-brining goes, I've been making turkeys for years but I"m after I tried it for the 1st time last year I'm dry-brining from now on. I put flavored herb butter under the skin and fill the cavity with lemons, onions and celery during the brining process and then during cooking.
Admittedly I feel somewhat ridiculous massaging a turkey every day, but hey, it's worth it!

Nov 23, 2009
Lisa456 in Home Cooking