Friday, November 27, 2009

Roasted Turkey with My Mother's Turkey Stuffing ~ Traditions


Another wonderful Thanksgiving to remember! The table was small and intimate this year. We had fun playing our customary Thanksgiving Trivia. You'd think we would have all them all memorized by now but honestly, could you remember when the Pilgrims signed the Mayflower Compact?


Just a few days before Thanksgiving, we couldn't believe our eyes as these walked through our yard...


But back to the Thanksgiving bird!  I know everyone has their favorite dressing or stuffing.  Some people make it on the side, some people like me, place the dressing inside the bird, filling both the body cavity and the neck cavity.


Here's a closer look at what I mean by the neck cavity.  There is a large flap of skin that covers the neck cavity.  I place the bird upside-down and fill this area, security the skin over the dressing with metal poultry lacers

My mother made this dressing for as long as I can remember which was given to her by a Danish relative.  Every Thanksgiving when I taste her stuffing I think of her and all of the wonderful Thanksgivings we shared and those that my family will share.

Two more of my family's traditional recipes that wouldn't be Thanksgiving without are my Brussels Sprout Souffle and my Cranberry and Dried Cherry Relish.

My Mother's Turkey Stuffing

Printable Recipe

This recipe came from my mother's family.  From Danish origins, the recipe originally included ground pork.

1 large onion, peeled and quartered
1 large apple, unpeeled, and quartered
4 stalks celery, cut into 2" pieces
1-1/2 bags of Brownberry Sage and Onion Seasoned Croutons (the original recipe called for stale bread, cubed - so you can make your own croutons if you wish)
1/2 pound lean ground beef (I use ground sirloin)
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons dried sage
2 large eggs
1/2 cup water

In a food processor or by hand, coarsely chop onion, apple and celery.  In a very large mixing bowl, add croutons and chopped onion, apple and celery.  Add the ground beef and seasonings and mix well by hand until ground beef is well incorporated.  In a small bowl, whisk eggs and water.  Add to crouton mixture and mix again until everything is well moistened with egg and water. 

Turn the turkey on its breast and loosely stuff the the neck cavity, pulling the neck skin over the stuffing and fasten the skin to the back of the bird with skewers or extra-large safety pins (being careful to remove them after the turkey is done!).  Turn the turkey on its back and loosely stuff the main cavity.  (If you have more stuffing than will fit inside the turkey, place the excess in an ovenproof dish, cover with giblets, neck or other excess turkey parts, cover with foil and roast seperately for one hour).

Roast the turkey for the required amount of time depending on the size of the bird.  A 14 pound stuffed bird takes approximately 4 to 4-1/2 hours in a 350 degree oven. 

Note - remove stuffing from turkey immediately after roasting to prevent possible bacteria formation.

17 comments:

  1. Love that face!

    Your Thanksgiving menu is awesome, Susan! Not to mention gorgeous! Now you have me craving Turkey and all the sides all over again!

    ReplyDelete
  2. That is indeed a wonderful spread!! Glad you had a wonderful time!!!

    ReplyDelete
  3. Everything looks beautiful Susan..gorgeous. Love your little visitor too. Wish I lived in your town :-) Jigs might like to come stay at your house too! hehe

    ReplyDelete
  4. The birdie is prize winning ..:) Beautiful table and food..How blessed are we all?

    Grateful:)

    ReplyDelete
  5. All of your food sounds super delicious! I can't wait to check out the stuffing and sweet potato/squash recipes.

    That dog is adorable. Nothing like a cutie to make your Thanksgiving that much better.

    The first thing that popped into my head when I read your trivia question was: in fourteen hundred and ninety-two...

    Which has absolutely nothing to do with Thanksgiving or the Mayflower. Haha.

    ReplyDelete
  6. great recipes! I must try this Brussels sprout soufflé!!!

    ReplyDelete
  7. Wonderufl menu! Fantastic Photos! Everything looked wonderful... and what a sweet house guest!
    ~Really Rainey~

    ReplyDelete
  8. OH MY...what a gorgeous turkey! And your Balsamic Roasted Sweet Potatoes sound so good!

    ReplyDelete
  9. Yes, we are all blessed.
    Your table and food look wonderful!
    Now about the sofa decoration..:)

    ReplyDelete
  10. Susan, what a beautiful feast! I love the platter that Mr. Turkey is sitting on :-)

    ReplyDelete
  11. Susan, I never thought of cranberries and cherries. What a wonderful idea! Your turkey looks wonderful, and your table is absolutely gorgeous.

    ...so how many scraps did the houseguest eat??

    ReplyDelete
  12. Wonderful Thanksgiving feast!
    What a super photo of your turkey. I like the cherry/cranberry relish. Think I will try that next year. Thanks!

    ReplyDelete
  13. Susan, what a lovely Thanksgiving meal. Everything looks and sounds delicious. Thank you for linking the recipes. We love the make-ahead gravy ... certainly simplifies the pre-meal rush.

    What a lucky little visitor to get to spend Thanksgiving with you and your family. :)

    ReplyDelete
  14. WOW! Loved your Thanksgiving post! We are truly blessed. Come by and visit: www.bcpmylife.com I have several holiday posts'.

    ReplyDelete
  15. Blessed is saying everything!
    Your table is gorgeous and the turkey is perfection!
    NEXT year we'll see lil Mack choppin on a leg!!!

    ReplyDelete
  16. A beautiful looking turkey if I have ever seen one! Great centerpiece in the white pumpkin too :) Your menu sounded perfect - sorry I'm late to the celebration!

    ReplyDelete

Proudly a NO CODE blog :) Because I appreciate your comments and want commenting to be easy, I refuse to add the DREADED codes. Instead, I turned off Anonymous comments due to spam. If you need to contact me regarding a recipe, please use my email address found under 'About Me' in the tool bar at the top of the page.