<div class='quotetop'>QUOTE (Laetca @ Dec 22 2009, 04:23 PM)
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<div class='quotetop'>QUOTE (fcukernaut @ Dec 21 2009, 10:17 PM)
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Well what you would be looking for would be recipes for "dressing" ie it's stuffing that is cooked not in the bird. My mum usually makes her grandmas recipe. It's good but it's not great, I'm trying to find a new one but suggesting a change in my family would cause quite the stir. I could get it off my mum if you're interested? For the last week I've been coming up with new vegetable dishes that I could go with dinner. I'm definitely doing two different brussel sprout dishes I came up with that are very delicious.
Basically what i mean by tenting is this:
Also important to turkey cooking is putting onions and a whole garlic cut in half width wise in the bottom of the pan, it adds so much extra flavour to the gravy. And if you don't have a metal wrack to keep the turkey off the pan just use whole carrots instead, again that helps to make the gravy absolutely delicious.[/b]
Tried searching for dressing recipes, found one I want to try out, I'll let you know if it's any good. The great thing about looking for recipes on the worldwideweb, it doesn't say how many people it serves, and I'll have to fumble around with a few of the ingredients and some of the measurements and temperatures. Thankfully cooking isn't an exact science, except when it comes to baking pastry and such
I need the recipe for Thursday (I'm cooking on Christmas Eve, we traditionally celebrate that more than Christmas itself, which is convenient since we can go to my boyfriend's parents for Christmas) which means I'm going ingredient shopping tomorrow, considering the difference in timezones it would be impossible to get the recipe on time
Great tips about gravy, and especially about the carrots since I don't have a wire rack, was thinking of buying a pan especially for this, but I don't know if it would be used very often after that, would seem like a waste. Then again, I might have been able to use it for Roastbeef on the 31st.
I know what you mean about change, things that are unknown are unloved, it's a miracle I get to prepare a dish they never had before this year. My next attempt at something new will be to get fruit in a hearty dish.
The notion of goose is utterly unknown here, it's either Turkey, or game (I think that's the word? Meat that still has the pellets from being shot in it?), though lobster is also gaining ground. The sale of funcooking-appliances which make you do everything yourself (fondue, gourmet, raclette, ...) also peaks around this time of year. I'm pretty sure I'll be sitting around a tiny kettle waiting for my bit of meat to cook this Christmas too.
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allrecipes.com is an absolute blessing, lot of different recipes posted by the users, lots of good stuff and shows how much it serves plus nutritional information. It's good for finding a new idea about spices and flavour combinations. Always happy to help out with the turkey, hopefully it works for you, because now i've been getting 3 straight turkeys that are amazing and juicy! Also after watching about 20 hours of food network on tv I found another hint for keeping turkey meat moist: use sharp knives for carving!
Good luck with the christmas meals and of course merry Christmas
