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Old 24th December 2013, 13:45   #1 (permalink)
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Get stuffed

Right you lot, I habe 10 folk here to morrow and as Nigella is off her head I need some help with preparing tomorrows din dins.Basically two questions

Stuffing any idiot proof recipes,and do you stick it in the Turkey or not?

Best hints so avoid the Turkey been to dry?

Cheers
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Old 24th December 2013, 13:59   #2 (permalink)
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Re: Get stuffed

Hi sleepy,
One good reason not to put stuffing inside the bird, it will cook somewhat quicker or more thoroughly, to keep it juicy cook it upside down, Lay on its breast (support with a couple of taties,To keep it in place) the juices then run through the bird,leaving it far "wetter" than conventional cooking.
good luck.
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Old 24th December 2013, 14:00   #3 (permalink)
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Re: Get stuffed

If you order your turkey from KIPA or Tansas it usually comes with a bag to cook it in. I always use the bag and you can add various things to it (orange, garlic, herbs...whatever flavours you like). I personally don't like stuffing inside the turkey, I like to make little balls and cook them separately so they're nice and crispy on the outside. I don't have a recipe as I use stuffing mix.

Something I did for a friends party the other night was roast beef. It went down a treat. You can actually stretch a 750 gram side of beef (something like fillet roll) by cooking it and slicing it up into small, thin pieces and serving it will roughly chopped bits of buttered bread (use a nice salty butter) and horseradish sauce. I massaged olive oil into the meat first (our own organic stuff) and then crushed up black pepper corns and sea salt and rubber both liberally all over. I also cooked this is a bag; approx 45 minutes for 750 gram if you like it a bit pink - medium/well done.

Have a nice Christmas,
Charlotte
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Old 24th December 2013, 14:01   #4 (permalink)
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Re: Get stuffed

Flash barsteward with his big " 10 guest" turkey.

Try surviving here in West Belfast where 25/12 will see us tucking into a Turkey flavour Pot Noodle at best!

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Old 24th December 2013, 14:02   #5 (permalink)
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Re: Get stuffed

Make enough stuffing to add a medium lump inside the bird & the bulk in an ovenproof dish for side orders.. Inside the bird place a large onion a single clove garlic the lump of ready made stuffing ( I always make my own sage & onion) some birds are very big so I would also add a couple of raw potatoes.. These interior items will ensure the bird is nice & moist!! Also couple of things I suggest start bird off on its breast for at let 30 minutes & then turn breast up.. Also if it's big bird (10 people it will be!!) then cover with tin foil & only remove 25 minutes before it's done so it can brown nicely .. Good luck & a very Merry Christmas pity you can't get Parsnips to roast with the bird I guess roast potatoes carrots & onions will suffice
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Old 24th December 2013, 14:06   #6 (permalink)
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Re: Get stuffed

I use stuffing mix too, but I add plenty of chopped onion, large knob of butter, some salt and black pepper and loads of hot water. let it stand for about 10 minutes to soak the water, this will show if there's enough water, add more to make quite a sloppy mix, it evaporates when cooking, and I also add a good pinch of curry powder. not too much so you can only taste the curry, but enough to give it a good flavour.

and I never stuff the turkey, but put whole oranges and onions inside. and cook upside down too.
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Old 24th December 2013, 14:07   #7 (permalink)
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Re: Get stuffed

Stuffing is simple chopped onions, 2 cups home made bread crumbs plenty if dried. Sage Salt pepper Bobs your uncle!!! I mix with olive oil & water to form a nice working texture
I agree balls of stuffing are good too
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Old 24th December 2013, 14:12   #8 (permalink)
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Re: Get stuffed

Guys this is great thank you all.
Any additional thoughts.

Cheers and have a great Christmas.
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Old 24th December 2013, 14:16   #9 (permalink)
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Re: Get stuffed

Linsey says separating the breast skin from the breast and rubbing plenty of butter in the cavity, and plenty of it prevents it drying out.

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Old 24th December 2013, 14:56   #10 (permalink)
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Re: Get stuffed

By coincidence I am just taking a break from making tomorrow's stuffings (I am doing two). One is chestnut and apricot; the other is parley and thyme with lemon and orange zest. Both with breadcrumbs and onion of course. I always cook these separately in shallow ovenproof dishes - not inside the bird. Butter (and herbs) can be pushed under the skin of the turkey and the breast covered with streaky bacon - but I think the upside down cooking sounds good and I know a lot of people do that.

I hope you've got a big enough tray/pan to put 10 size turkey into.
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