My Boyfriend Dated A Chef

The traditional turkey dinner is probably one of the easiest dishes to prepare and yet, when the task is placed before us it seems like such a chore. Here is a quick guide to making your turkey holiday dinner a success. And, don’t forget the stuffing! Stuffing is one of the most important parts of a turkey dinner…other than the hot apple pie. To avoid the worry of salmonella or E. coli from invading your turkey dinner, cook the stuffing separately. Stuff the turkey right before presentation and no one will know the difference.

Stuffing serves 8. Stuffing recipe from Epicurious.

INGREDIENTS:
Turkey
Turkey - It is recommended you allow 1 1/2 pounds of turkey per adult for a generous serving with leftovers. For children, allowing 1/2 pound per child should be sufficient.

vegetable oil or butter

Stuffing
8 Tbs. (1 stick) unsalted butter
2 medium onions, cut into 1/4 1/4-inch dice (about 3 cups)
6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
1 (14-ounce) package seasoned bread stuffing cubes
1/3 cup fresh parsley, chopped
1 tsp. celery salt
1/2 tsp. dried sage, crumbled
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crumbled
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 3/4 cups hot chicken or turkey stock

PREPARATION:
Turkey
If the turkey is frozen, thaw it in the refrigerator up to 3 days in advance or COLD water the night before.

Preheat oven to 350°F.

To prepare the turkey, put on a pair of rubber gloves and work over a clean sink. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices.

Wash the turkey down under cold water and place in a roasting pan, breast side up, with a rack for circulation below it. I don’t have a special turkey rack so I steal it from my toaster oven.

Rub the turkey down with butter or oil.

Cover the top of the turkey with tin foil and insert a thermometer in the base of the breast so you can read it. Be sure not to touch the bone.

Cook turkey based on size - 15 minutes per pound. When your thermometer reaches 185°F, the turkey is done. **Make sure to remove the tin foil during the last 30-45 minutes of cooking.

Cook the stuffing separately.

Stuffing
In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing.)

Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 11/4 cups hot stock.

Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer.

Serve immediately.