Executive Chef/Owner The Flea Street Cafe,
Author Tomatoes and Onions (Harper Collins SF) Menlo Park, CA
the turkey breast side down that way all the juices flow into the breast.
Until the last hour of cooking time, turn the turkey upside down to
I frequently don't stuff the turkey because that prolongs the cooking
time. What I do instead I flavor the meat by putting fresh herbs sprigs
such as thyme, orange slices, and wedges of pomegranates (because they're
in season) into the cavity. This seasons the meat and makes the turkey
aromatic. If you stuff the turkey, don't overstuff it -- it should be
really loose. This allows for a lot of air and room in the cavity to
I cook the stuffing on the side either in a casserole or in a squash
or pumpkin. I bake the squash or pumpkin half way, put the stuffing
in and then bake the rest. It makes a beautiful presentation.
For non-meat eaters, I use a meatless stock for the stuffing and bake
it on the side so everyone can eat the stuffing. To make a meatless
stock I use celery, parsley, lots of onions, a carrot to make it sweet,
dried mushrooms (morels or anything), and a head of garlic. Simmer in
a pot on low for a couple hours. Use this stock in stuffing, to make
gravy for non-meat eaters, or add to turkey drippings for a gravy.
For leftovers make stock from the turkey carcass. Put bones -- any kind,
roasted or not -- onions, carrots,celery in a crock pot. Put it on low
and cook it for 8-24 hours. The longer the cooking the better it is.
Freeze the stock it in little ziplock bags. This is great for those
who don't have time to cook but want to make homemade stock. Cooking
it in the crock pot they don't have to worry about it."
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