Bubbe Ana’s Turkey Stuffing Supreme

December 28, 2012

Author: Ronna Dell Valle and Sharon Mason

Ingredients:

For a 12 lb. or larger bird

2 cups sliced onion (2 large onions, sliced)

1/2 ib. beef liver plus the liver from the turkey

1/4 cup vegetable oil

18 oz or larger box of Corn Flakes

3/4 cup water (you might not use it all)

1 tsp. thyme

Salt and pepper to taste

Preparation:

Saute sliced onions in oil until soft, remove from pan and set aside. Pan fry livers in same pan until liver is no longer pink when cut in the center (do not overcook). Chop liver and onions together until fine, like a pate. Crush the Corn Flakes and place in a very large bowl. Add the liver mixture to the corn flakes and slowly add water, as needed, to help blend. Add thyme and other seasonings.

Rinse turkey inside and out and wipe dry with paper towels. Rub crushed garlic on the inside of the bird. Spoon in the stuffing. Extra stuffing can be placed under the skin of the breast and back of the bird. Make a mixture of oil and mustard and rub it over the skin of the entire bird after it has been trussed. Roast the bird at 325 degrees until the thermometer reads done.

Granny’s Country Greens

February 6, 2013

Author: Carla Hall

No Southern meal is complete without greens. Traditionally, they’re simmered long and slow until melty and soft. I love ’em that way, but actually prefer a little bite to them—both in their mustardy flavor and hearty leafy texture. Growing up in the South, I learned that the greens were sometimes besides the point. The pot likker—the leftover cooking broth—is what really matters, at least as much as the greens themselves. Traditionally, salt pork simmers alongside the greens to flavor the likker. I use smoked turkey wings to get a broth that’s just as tasty but has even more complex gamey, savory flavors. Be sure to serve this with Skillet Cornbread for sopping. And save any leftover likker to make soup. From “Cooking with Love.”

Ingredients:

2 pounds smoked turkey wings

1 teaspoon minced garlic

1 teaspoon crushed red chile flakes

2 quarts water

2 pounds collard greens, rinsed and dried

2 pounds kale, rinsed

dried Kosher salt and

freshly ground black pepper

Preparation:

1. In a large pot, combine the turkey, garlic, chile flakes, and water. Bring to a boil over high heat, then reduce the heat to simmer for 30 minutes.

2. Meanwhile, prepare the greens: Working in batches, hold the stems of the collards with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stem clean. If the leaves are really large, cut them down the center. Stack a few leaves, then roll them like a cigar. Slice the roll into thin shreds. Repeat with the remaining collard leaves, then with the kale.

3. Add the sliced greens to the pot and simmer until tender, about 20 minutes. Season to taste with salt and pepper.

4. Remove the wings and let cool until you can handle them. Pull the meat from the wings, discard the bones, and return the meat to the pot. Serve hot.

Yetta’s Turkey Burgers

August 21, 2012

Author:Larry Gast

My mother’s parents used to have the family over for dinner quite a bit. My grandmother, Yetta, would cook. She didn’t seem to love cooking. When referring to food, she said ‘diet, ‘fattening’ and ‘bad for you’ a lot. Yetta made us food because we had to eat. I don’t remember a lot of the dishes she served. I remember salad – generally big pieces of wet iceberg lettuce, big chunks of tomato and probably some kind of oil. 

I remember rolls, likely purchased from Dierberg’s, the local grocery store with an in-house bakery. I also remember turkey burgers. I ate a lot of them. They were fine. They were just seasoned enough. They were browned in a pan. I remember chunks of onion in them fondly. When I learned about the Beyond Bubbie project, I thought about what I’d make. And looking back at Yetta’s cooking, this is what I remember. So I called her and got her recipe. The instructions below are pretty true to her approach (she said eggs were optional; she didn’t use carrot.) I liked making these. They are simple, filling, and can be riffed on endlessly. I served it with some beet horseradish from The Gefilteria. When it was cold, I mixed in some sambal. Enjoy.

2 Cup(s)s Ground Turkey (I used Dipaola’s from the green market in New York)

1 Carrot grated

1/2 Onion grated or diced

1.5 Teaspoons Salt

1/2 teaspoon Pepper

4 Tablespoons Bread crumbs

2 Tablespoons Olive oil Add more to taste

Directions

Mix all ingredients in a medium-sized bowl.

Heat a cast iron skillet or a pan with canola oil to a decent level of heat. Meanwhile, make patties, trying to make each one the same size. Make patties somewhat flat to encourage even cooking.

Grill burgers til slightly to decently brown. Serve with greens, horseradish, sriracha, olive oil, and/or anything else.

Bourbon Chicken

December 28, 2012

Author: Julie Rogers

Ingredients:

(1) 12 lb turkey, or (2) 4lb chickens

3/4 lb unsalted butter

1 cup bourbon

Preparation:

Pre-heat oven to 500 degrees. Wash out the insides of the birds well and pat them dry with paper towels. Sprinkle insides with salt and pepper. Insert 1/4 lb sweet butter into each cavity and truss birds. Put chickens side by side in large roasting pan. Salt and pepper outside and dot with butter. Brown the uncovered in a very hot oven turning to brown on all sides. This will take about 12 minutes. Remove roasting pan from oven and set on stovetop. Warm bourbon and pour over poultry. Light it and let flame until flames die down. Baste poultry well with resulting sauce. Place poultry breast side up and cover breasts lightly with foil to keep meat moist while finishing roasting. Turn oven down to 325 and roast slowly, basting from time to time. 30 min. per pound, or about 2 hrs. and 20 minutes. Serve with clear gravy or sour cream bourbon sauce.

Sour Cream Bourbon Sauce:

To the juices in the roasting pan, whisk in one cup sour cream slowly. Stir constantly with a wire whisk or wooden spoon over very low flame. Add 2 T. bourbon, salt and pepper to taste. Continue to stir until mixture reduces and thickens slightly.

Estonian Turkey with Matzah Stuffing

March 12, 2013

Author: JDCEntwine

Recipe courtesy of Larisa Simonova from Tallinn, Estonia. Read more about the JDC and Estonia.

View fullsize

Ingredients:

1 large turkey

For the stuffing:

• 10 pieces of matzah, crumbled • 1 1⁄2 cups white wine

• Vegetable oil

• 2 medium-sized onions, cubed • 2 tablespoons soup mix

• 1 stalk celery, diced

• 10 rosemary twigs

• 3⁄4 to 1 cup walnuts, chopped

For the basting oil:

• 1⁄2 cup olive oil

• 1 1⁄2 teaspoons mustard

• 1⁄2 teaspoon black pepper • 1⁄2 teaspoon paprika

Preparation:

Heat oven to 350 degrees.

Clean turkey thoroughly.

To prepare the matzah stuffing: soak matzah in a dish with the white wine until soft. Fry the onion in vegetable oil until the onion turns golden. Mix the onion together with the matzah, then add the celery, rosemary, and walnuts.

Mix olive oil, mustard, black pepper, and paprika in separate dish and then smear on turkey using your

hands. Stuff turkey with the matzah stuffing, placing any additional stuffing under the turkey. Cover with foil and roast for at least 3 hours, turning it from time to time, until bird is tender and golden.

Deconstructed Stuffed Cabbage

July 29, 2014

Author: Michael Keats

Stuffed cabbage was a Schoen family favorite for many years. This Polish-Jewish heirloom recipe was a specialty of Dr. Keats’ “Nana Ruthy” and her two sisters. For special occasions, Shabbos and Yom Tov, they would prepare the dish by rolling each cabbage lovingly by hand and securing each roll with a toothpick. Ruthy’s grandson simply “deconstructed” the original recipe, making it more time efficient and easier to prepare.

Ingredients:

1 1/2 to 2 pounds lean ground beef or turkey

1 tablespoon oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 ounces each) diced tomatoes

1 can (8 ounces) tomato sauce

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon sea salt

Directions:

Heat the olive oil over medium heat in a large skillet. Saute the onions until tender, then add ground beef (or turkey) until the meat is browned.

Add the garlic and cook an additional minute before adding the remaining ingredients. Bring to a boil, cover, reduce the heat and simmer about 25 minutes (or until the cabbage is quite fork tender). 6 to 8 servings.

Koshereye.com