I love this recipe because it is an easy do-ahead recipe that I start the day before I serve it. I then cook it, sometimes all day, on a low temperature the day I serve it.
Placing the stuffing underneath the skin makes this turkey come out deliciously moist and flavorful! The butter in the stuffing acts as a baster keeping the meat nice and moist. The chestnut stuffing has a deep rich flavor similar to a pate.
Ingredients:
Stuffed Turkey
1 12-14 pound heritage or organic turkey 4-5 sprigs of each: organic thyme, sage, Italian parsley, leaves removed and chopped 6-8 tablespoons of olive oil *1 pound shelled steamed chestnuts 3 organic leeks, cleaned, green parts removed and white part chopped fine 2 ounces of organic butter
This is an excellent twist on steamed mussels and clams; and a great excuse to pull out your mother's or grandmother's cast-iron skillet hand-me-down.
Special equipment needed: one 14-inch cast- iron skillet with a lid (or you can use heavy duty tin foil). If you don't have a cast iron skillet use a heavy roasting pan with heavy-duty tin foil.
Copper River Salmon comes around once a year for about four weeks from mid May to mid June. If you can find it at your local market it is well worth the price. One taste of this salmon and you will know why "foodies" and the Pacific Northwest herald this delicacy.
What makes this salmon taste so amazing? The 300 mile rushing Copper River is one of the longest and most rugged rivers in Alaska emptying into the Prince William Sound at the town of Cordova. Salmon that come from these wild waters are continually challenged by the rugged, rushing rapids that characterize the Copper River. The Salmon make a long journey up the river to spawn and lay their eggs. As a result, the salmon build a strong healthy body that develops a higher content of natural oil and body fat. This results in naturally bright red flesh (the meat of farm raised salmon contains added red dyes because their flesh is a very pale pink which results from the unhealthy and unnatural conditions in which they are raised), and some of the richest, and most flavorful salmon in the world. Additionally once Copper River Salmon are caught, they are handled very carefully. The fish are immediately bled and dressed and put on ice ensuring freshness and shipped.
This salmon is healthy for you because it is rich in Omega-3 fatty acids which is endorsed by the American Heart Association and are known to help reduce heart disease and lower cholesterol. Additional studies have also found that the Omega-3 fatty acids can combat ailments such as psoriasis, rheumatoid arthritis, breast cancer, and migraines.
These burgers are a hit at any bbq. You will be asked by many to share the recipe! You can use rrganic beef or bison for this recipe. Both have an amazing clean flavor. As always use as many organic ingredients as you can find for optimum flavor and health benefits.
1 pound of boneless, organic chicken breast meat cut into 1 inch dice 1 tablespoon grapeseed oil 2 cloves garlic minced 2 tablespoons of organic butter 1/2 cup small-diced yellow onion 1/2 cup small-diced carrot 1/2 cup small-diced turnip 1/2 cup chopped leek 3 cups assorted wild mushrooms (such as shiitake, hedgehog and black trumpets) chopped 1/4 cup flour 2 cups chicken stock (store bought or homemade) 1 tablespoon of fresh organic thyme, chopped 1 tablespoon, fresh organic flat leaf parsley, chopped 1 tablespoon white wine vinegar 1/4 cup heavy whipping cream 1 bay leaf salt - kosher or sea salt to taste pepper - fresh cracked to taste
This is a fabulous recipe to serve during the holidays. It is easy and a crowd pleaser with the aromatic vanilla flavor. This recipe was inspired by one of my cooking teachers Carol Cotner Thompson whom is very talented chef. As always use as many organic ingredients as possible for optimum flavor.
My Mother receives numerous requests for this recipe every year. She makes this recipe for Christmas Eve. It is a sure hit and will keep your guests coming back for more. As always buy as many organic ingredients as possible for optimum flavor.
This is my Grandmother Rose Adam's, traditional wild game recipe that can be used on any type of wild or organic poultry. She made this recipe for 30 years when my Grandfather brought home wild game from a good day's hunt. Slow roasting these wild birds wrapped in bacon enhances the flavor of the meat while rendering it extremely moist and tender. This is a particularly good method for pheasant which can be dry and is mostly white meat. You can baste the birds from time to time, however the bacon adds quite a bit of moisture. This is a unique and special treat for the palate if you're among the lucky few with access to wild game birds. Wild rice with seasonal vegetables is a simple and easy accompaniment. Oh yes and watch out for the buckshot or bee bees often found in the meat of the birds from the shotgun shells.
