Tuesday, November 16, 2010
• 3 cups extra virgin olive oil
• 1 bunch fresh rosemary leaves only, minced
• 12- to 14-lb. turkey
• Salt and pepper, to taste
For the stuffing:
• 8 oz. sliced Genoa salami, finely chopped
Once the garlic has cooled, drain the oil. Reserve ¼ cup of the oil for the stuffing and the rest for another use.
Rub more of the mixture on the outside of the skin, and then season the entire bird with salt and pepper.
Monday, November 8, 2010
I worked on a Cranberry sauce at first, but after 2 years of the Turkey gravy and cranberry sauce turning my plate into a lake, I decided to go with a chutney. It wasn’t quite a stuffing nor, was it the gelatinous jelly mold. It was something in between that seems to go with everything and still eye appealing. In the end, I repeated the recipe for 3 years only modifying it a time or 2 to adjust for my taste. I presented it 2 times at a Thanksgiving potluck at my church and each time both at home and at the potlucks my dish was always gone. To me that equals a successful recipe.
1/8 teaspoon dried hot red pepper flakes
The How Too's:
What I like about this recipe is that you can make this day’s prior to the event. Once, I completely forgot about the cranberries because I became so consumed with cooking the turkey. It was a little embarrassing but I shrugged it off to having a delicious turkey cooked to perfection. So, as always, I invite you to try this recipe out and change it to fit your desires. Add some other fruit, pine nuts, or even some sage. The ideas are endless!Finito!