November 28, 2008

2008 Thanksgiving - Making the Turkey with the Family Tradition

Chris can care less about cooking. Peanut butter sandwich, cereal, micro-wave ready burrito are all excellent choices for dinner. BUT, there is one thing in the world that Chris cares about dearly – the Thanksgiving Turkey and stuffing. The Soukup family recipe must be followed without any deviation. Don’t even bother to think about adding those foo-foo thingy learnt by watching the Food Network.

So, let’s see how to make the family tradition for stuffing:
1. 3 cups diced celery (This step cannot be done with food processor in order to maintain the texture of cooked celery)
2. 1 1/2 cups finely chopped onion
3. 1 cup of diced green pepper
4. 1 cup butter
5 14 cups of bread cubes, firmly packed 2-4 day old bread (Please note - the grandma used Pepperidge Farm Sandwich bread)
6. 2 tsp minced parsley
7. 2 tsp. salt
8. 2 tsp sage
9. 1 tsp poultry seasoning
10. 1/2 - 2 cups broth or milk
11. 2 egg lightly beaten

Cook celery, onion and green pepper in butter (I secretly replaced it with extra virgin olive oil)over low heat, stirring until onion is tender but not brown. Blend bread cubes and seasonings in a large bowl. Add celery, onion, green pepper, butter, toss lightly to blend. Pour liquid gradually over bread mixture, tossing lightly. Taste and add more seasoning if necessary.

Microwave the stuffing with High for about 8-10 min. Then, immediately stuff the turkey just before placing it in the oven.

Roast it on 400F for 30-45 min, depending on how brown you want the turkey skin to look like. Then, reduce the temperature to 350F. Roast the turkey till the inner temperature gets to 170F. Take it out. Cover it with foil for about 20 min before cutting it. This way the turkey tastes juicier.

Make the mashed potato and sweet potato as two side dishes.

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