Kohl's turkey & dressing
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Kohl's turkey & dressing
  Turkey    Poultry    Dressings  
Last updated 6/12/2012 12:46:21 AM. Recipe ID 6580. Report a problem with this recipe.
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      Title: Kohl's turkey & dressing
 Categories: Improv, Kohl, Main dish, Poultry
      Yield: 20 Servings
      1    Doubled Recipe corn bread
           - Prepare a week before and
           - break up to dry
  1 1/2    Loaves GOOD white bread
           - Begin drying w/corn bread
           - one week before.
     20 lb Turkey
  2 1/2 lg Onions, diced
           Celery hearts and leaves,
           - diced to equal same amount
           - as onions
           Chicken broth
           Salt and pepper
      6    Eggs
  One week before: Bake a 9 x 13 pan of corn bread. Cool. Break into
  chunks and put in very large Tupperware container or large roasting
  pan. Add 1 & 1/2 loaves of bread - spread slices for drying moving
  around daily, and breaking up as the slices dry out. Use good bread ~
  the cheap stuff is NOT as good! Keep covered with a clean dish towel,
  do NOT seal with lid. PREPARATION AND COOKING: Clean a a thawed
  turkey (thaw in the refrigerator about 3-4 days for a 20 pound
  turkey). Place the turkey breast DOWN in a large roasting pan (enamel
  is great). Add the neck and giblets. Slice about 2 sticks of butter
  and place these all over the turkey. Open one can chicken broth and
  pour in the bottom of the pan. If the roaster lid fits, use it to
  cover the turkey. If it doesn't, make a cover with heavy foil by
  tearing off two pieces of foil about 12 inches longer than the pan
  and make a "sealed" fold along the lengthwise edges. Put over the
  turkey like a tent - that is, leave some space in the center rather
  than having the foil touch the turkey. Pinch the edges of the foil
  tightly around all edges to seal juices in as turkey bakes. Bake in a
  325 degree oven until about 1 hour BEFORE the turkey is completely
  done! You'll have to check a 20 lb turkey in about 2 1/2 hours or 3
  hours. If your turkey is TOO done, it will not be as good. Ideally,
  the meat should not be falling away from the bones. Set a timer for 2
  1/2 hours... and about 1 hour before you think the turkey is ready
  for adding the stuffing, begin preparing it. Do NOT prepare too far
  ahead of time. Dice the onions and celery hearts/leaves (if you don't
  have hearts, use lots of leaves - this is one of the "secrets" of my
  stuffing). Together, the onions and celery should equal at least 6
  cups, more or less. Remove the turkey carefully.  Move the turkey to
  another container (I use the roaster lid or an aluminum baking pan).
  Pour the broth through a strainer into the sauce pan you'll be using
  to make the gravy. Retain the rest for the stuffing. If more liquid
  is needed, use cans of chicken broth and/or 1 stick of butter to 1
  cup of water. Into a large container (I use the huge Tupperware
  bowl), put the dried corn bread, bread, onions & celery. Pour in any
  left-over broth. This may be hot, so wait for it to cool.  Mix with a
  large wooden spoon. Add enough chicken broth to cool the mixture
  enough that it can be mixed with your hands. Each hardened piece of
  corn bread and bread should be smashed with your fingers. When the
  mixture is cool enough that it won't cook the eggs, add the eggs.
  Remember to break the eggs into another container. This will prevent
  egg shells in your stuffing!!! (Eggs in stuffing: Another secret.)
  Add salt, lots of pepper, and lots of sage. Mix by hand, adding more
  broth as needed for a nice thick and moist mixture - not too sloppy.
  Taste it! This is where YOUR judgment comes into play. The stuffing
  should have a hint of pepper, and a definite taste of sage. When the
  stuffing looks right and tastes right, start putting it in the bottom
  of the roaster. Put in enough so that you have about 1/2" of stuffing
  in the pan. Now place the turkey ON TOP of the stuffing, breast UP.
  Continue adding the stuffing all around the turkey. If you have
  enough, you can completely bury the turkey in stuffing! Bury the neck
  and giblets in the stuffing - push then in and cover them. (My
  favorite part of the turkey is the neck - no one in my family DARES
  to use it in gravy!)  If you want giblet gravy (ugh!) hold back the
  giblets and do your thing with them. Cover as before, return to the
  oven for about 2 hours, or until celery and onions are tender. Make
  gravy by adding a couple of large scoops of stuffing into the
  retained broth. Make thickening of flour and water (or cornstarch) to
  thicken your gravy as desired. If you don't have enough broth, open
  another can of Chicken broth! This turkey is NOT "pretty as a
  picture" but I guarantee it's the most delicious way in the world to
  prepare turkey and stuffing (or chicken and stuffing). Clem's
  grandmother raised fourteen children and this was the only way to
  prepare enough "dressing" for the entire family. Of course, she
  cooked her meals in a wood cook stove.  This method of preparation
  was handed down to Clem's mother who then taught it to me....Joyce
  Recipes from the Kitchen of Joyce & Clem Kohl

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Recipe ID 6580 (Apr 03, 2005)

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