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Archive for the 'Recipes' Category

Traditional homemade stuffed turkey

Posted in About Me, Cooking, Food, Likes, Recipes on December 24th, 2006

Here is my homemade stuffed turkey recipe for Christmas.

Traditional Christmas Turkey


  • 1 14/16 lb Turkey
  • 3/4 Loaf of Breads
  • 1 1/2 Stick of Butter
  • 1 Medium Onion
  • 2 Stalks of celery
  • 1/2 lb Sausage
  • 4 Cups of Water
  • 1/2 teaspoon Basil Leaves
  • 1/2 teaspoon Parsley
  • 1 teaspoon Salt
  • 1 tablespoon Chicken Broth Powder
  • 3 Celery Leaf Tops

This recipe is for what I call a “traditional” turkey with homemade stuffing and can be prepared and cooked faster than my original slow cooked turkey. It is also for a smaller bird than my original recipe which again is for quick serving. Quick in this case is around 1 1/2 hour preparation and 4 1/2 hours cooking time. So if all goes right, you should have a tender and juicy stuffed turkey on the table in around 6 hours. OK, let’s get started!

Preheat your oven to 325. Notice that I say that we will use 3/4 loaf of breads. This is because for my stuffing I like to use a mixture of bread that will usually include some white, wheat, rye or pumpernickel rye, cuban bread or dinner rolls. I have used garlic bread sticks as well and that will give your dressing a nice flavor.

Gather together around 3/4 loaf of breads as above and put it in a 13 x 9 deep pan or larger. Put the pan loaded with the bread in the oven. You will need to keep an eye on the bread and turn it a couple of times so that you get some of the pieces close to a dark toast color as below.

toasted bread to make turkey stuffing

While the bread is toasting, you can brown the sausage. Tip: because you are doing this early morning, I usually will cook the whole pound of sausage. Use 1/2 pound for the stuffing and the other half set aside to make sausage gravy and biscuits! Do this and you will have kitchen help hanging around. I will post my recipe for the sausage gravy and biscuits another time if you need it, but for now back to our turkey dressing.

While you are browning the sausage, chop the celery, celery leaves and onion and set it aside. Don’t forget the bread that is in the oven, turn it bringing some of the slices to the top and flip them over. The bread should be getting light brown by now.

In a medium sauce pan bring 4 cups of water to a boil and add a couple of the leaves from the celery finely chopped to the water. When the water boils, turn it down to a simmer and add the chicken broth powder, salt, basil and parsley. Let this mixture just steam a bit and turn it off. You will be adding this to the bread.

Toasted bread has been cubed and ready to make stuffing for turkey

By now your bread should be well toasted. Remove it from the oven and let it cool a bit. While the bread is cooling, drain the sausage of fat and return to pan. Set the pan on the same burner, but lower the heat to just above warm. Put 1 stick of butter in the pan with the sausage and let it melt down. While the butter is melting, chop your bread into cubes. I usually add a bit more basil and parsley into the bread while chopping.

prepared ingredients for turkey stuffing

Now that the butter has melted down with the sausage, turn up to a medium heat and add the chopped celery and onion. You want to just lightly heat this mixture, being careful not to fully cook the celery or onion. When the mixture begins to sizzle a bit, add the bread that you have cubed.

spiced water for turkey stuffing

While stirring the bread, butter, sausage, onions and celery together, slowly pour in the water and spice mixture to moisten the bread. Mix all together lightly trying not to mash up the bread to much, but get it all moist. You may need to add more water depending on the types of bread that you used.

prepared stuffing ready to be put in turkey

Be careful not to soak the bread! It will gain moisture while cooking inside the turkey. Remove the wrapping on your turkey and wash the bird inside and out. Remove the neck and giblets and wash the inside of the turkey well with cold water. You can cook the neck and giblets for those who like them, if not, for this recipe, throw them away. Again, this would be used in the stuffing for my original recipe, but for the traditional, they are not of use.

prepared turkey ready to cook

Pull the turkey neck skin up and stuff some dressing into the pocket below it. Then pull the skin back down and tuck it under the turkey setting the bird in your roaster pan. You should have 1/2 stick of butter left and it should be soft from being out. Take the butter and rub the turkey down with it. Be sure to coat the turkey well with the butter as this is what will cause it to brown nicely. Lightly sprinkle the chicken spice all over the turkey and put it in the oven at 325. Your turkey should be ready to serve in about 4 1/2 hours depending on the size of the turkey. Most turkeys have a pop-up timer that will pop when the turkey has reached the proper temperature.

I also suggest that you use a roaster oven as in my post about my Thanksgiving Turkey.

Don’t throw that turkey juice away, it makes a wonderful gravy!

So there you have it. My traditional stuffed turkey recipe. Give it a try and tell me how it turns out. I will post my original turkey and dressing recipe on a later date. However, for this recipe you will need more time and a larger bird.

Merry Christmas to All! 

Merry Christmas!

By popular request, I have made this recipe available to print. Click here to view and print this turkey and dressing recipe.

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Holiday Cookie Recipe

Posted in Cooking, Entertainment, Humor, Recipes on December 15th, 2006

A friend just sent me this holiday cookie recipe. It reminds of a old cooking show that I used to watch when I was a kid. The Galloping Gourmet with Graham Kerr. 

Christmas Cuervo Cookies

  • 1 cup of water
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup of sugar
  • 1 cup of brown sugar
  • Lemon juice
  • 4 large eggs
  • 1 cup nuts
  • 2 cups of dried fruit
  • 1 bottle Jose Cuervo Tequila

Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo
again to be sure it is of the highest quality, pour one level cup and drink.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again.
At this point it’s best to make sure the Cuervo is still OK, try another cup just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick the frigging fruit off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts.
Add one table. Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don’t forget to bean off the turner.
Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.

Herbal Medicine: Cindi’s Lupus Tea

Posted in Cooking, Food, Healing, Health, Herbs and Oils, Lupus, Recipes on September 22nd, 2006

My wife, Cindi, has lupus. We are not positive at this time as to which type of Cutaneous (skin) lupus that she has, but we think that it is of the discoid type effecting the skin. She had a skin biopsy performed back last week and we are hoping to get results Monday when she has her stitches removed.

Over the past few weeks I have started a quest to find out more about the disease and possible herbal help for it. The medications that she has to take (steroids) are scary to say the least. So a all natural herbal cure is a option that I wish to take if at all possible.

In some of my first findings I looked at types of internal treatments and found a mixture of herb and mushrooms that I make into a tea. This tea is good to help the body’s immune system. Here is the recipe for Cindi’s Lupus Tea and the description of the medicinal qualities of the ingredients.

For Cindi’s Lupus Tea, use equal amounts of the following ingredients. It is suggested to purchase at least 2 oz. of the mixture, ground and mixed in equal parts and 2 oz. of green tea.

You will need tea bags and a teaspoon measure device. Put one teaspoon of the Cindi’s tea mixture and one teaspoon of green tea in a tea bag and close. We use the iron type of tea bags.


Astragalus membranaceus, or huángqí (??, literally “yellow leader”; also called beiqí, ??, literally “northern leader”) is a tonic herb originally used in Chinese medicine. It is believed to be a galactagogue, and recent studies show that it may strengthen the human immune system.

The natural gum tragacanth, which is used in pharmaceuticals and textiles, is obtained from Astragalus tragacanthus. It is claimed to help the immune system, and to increase the body’s resistance to common viruses.

In western herbal medicine, Astragalus is primarily considered a tonic for enhancing metabolism and digestion and is consumed as a tea made from the roots of the plant. It is also traditionally used to strengthen the immune system and in the healing of wounds and injuries


Shittake Mushroom:

Shiitake mushrooms have been researched for their medicinal benefits, most notably their anti-tumor properties in laboratory mice. These studies, the earliest dating back to 1969, have also identified the polysaccharide lentinan, a (1-3) ß-D-glucan, as the active compound responsible for the anti-tumor effects.[citation needed] Extracts from shiitake mushrooms have also been researched for many other immunological benefits, ranging from anti-viral properties to possible treatments for severe allergies, as well as arthritis.[citation needed]Lenthionine, a key flavor compound of shiitake, also inhibits platelet aggregation, so it is a promising treatment for thrombosis.[citation needed]

Shiitake are also one of a few known natural sources of vegan and kosher vitamin D (vitamin D2).

Maitake Mushroom:

The underground tubers from which hen of the woods arises has been used in traditional Chinese and Japanese medicine to enhance the immune system. Researchers have also indicated that whole maitake has the ability to regulate blood pressure, glucose, insulin, and both serum and liver lipids, such as cholesterol, triglycerides, and phospholipids, and may also be useful for weight loss.


Reishi Mushroom:

Reishi Mushroom is also known by the name Lucky Fungus. Reishi Mushrooms grow wild on decaying logs and tree stumps in the coastal provinces of China. The fruiting body of the mushroom is employed medicinally. Reishi occurs in six different colors, but the red variety is most commonly used and commercially cultivated in North America, China, Taiwan, Japan, and Korea. The Latin word lucidum means “shiny” or “brilliant”, and refers to the varnished surface of Reishi’s cap, which is reddish orange to black. In Japan, 99% of Reishi growing in the wild are found on old plum trees, and wild Reishi Mushrooms are rare. In the Taoist tradition, Reishi is said to enhance spiritual receptivity. It was used by monks to calm the spirit and mind. It is also considered a symbol of feminine sexuality. Reishi has been used in traditional Chinese medicine for more than 4,000 years to treat liver disorders, hypertension, arthritis, and other ailments. The Chinese have always regarded the mushroom as having special properties. Mushrooms are regarded as “spirit medicine’ because they are believed to nourish the “shen”, or spirit. As such, they are considered particularly important in vegetarian diets and regarded as a medicinal food that promotes longevity. Various medicinal mushrooms are used by the Chinese.


I have found the Lupus Foundation of America web site can be very helpful in finding resources on this disease, so I created a donation page in Cindi’s name. Please consider donating to the Lupus Foundation at Cindi’s Page Here

Read Emu Oil and Discoid Lupus, healing the skin

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