Old Fashion Turkey
September 5th 2010 17:30
INGREDIENTS
1 - 16 - 20 lb turkey (fresh is better than frozen)
1 lb of fresh sausage
3 loaves of bread dried
1 stalk of celery
1 medium size red onion
3 fresh apples, cored and sliced
1/4 lb butter, melted
chicken or turkey broth
2 eggs,beaten
1/2 gal apple cider (apple juice may be used)
1/4 lb. butter (this is for the basting sauce)
DIRECTIONS
Chop onions and celery med. fine, not too large and not too small. Brown sausage then saute' onions and celery in sausage drippings. In a very large bowl or pot (I use a canning pot) break bread into small pieces add seasonings such as sage, poultry seasoning, garlic powder, etc. to taste). Add some sausage, onion & celery mixture. Add the melted butter and egg followed by chicken broth or turkey broth and mix the dressing until you obtain the desired texture or moisture you like.
Stuff the turkey. Place extra dressing in a casserole dish and bake.
Put the apple cider (fresh is the best if you can get it) and 1/4 lb butter warm the cider until the butter melts. Stir the mixture before basting. Baste every 30 - 45 min. until turkey is done.
Make turkey gravy in usual manner.
This recipe can be used for oven baking OR barbecuing the turkey. When barbecuing, bank the coals and place a drip pan under the turkey to catch the drippings for your gravy. Barbecuing gives the bird a more authentic flavor of the old way as the pioneers must have enjoyed turkey.
1 - 16 - 20 lb turkey (fresh is better than frozen)
1 lb of fresh sausage
3 loaves of bread dried
1 stalk of celery
1 medium size red onion
3 fresh apples, cored and sliced
1/4 lb butter, melted
chicken or turkey broth
2 eggs,beaten
1/2 gal apple cider (apple juice may be used)
1/4 lb. butter (this is for the basting sauce)
DIRECTIONS
Chop onions and celery med. fine, not too large and not too small. Brown sausage then saute' onions and celery in sausage drippings. In a very large bowl or pot (I use a canning pot) break bread into small pieces add seasonings such as sage, poultry seasoning, garlic powder, etc. to taste). Add some sausage, onion & celery mixture. Add the melted butter and egg followed by chicken broth or turkey broth and mix the dressing until you obtain the desired texture or moisture you like.
Stuff the turkey. Place extra dressing in a casserole dish and bake.
Put the apple cider (fresh is the best if you can get it) and 1/4 lb butter warm the cider until the butter melts. Stir the mixture before basting. Baste every 30 - 45 min. until turkey is done.
Make turkey gravy in usual manner.
This recipe can be used for oven baking OR barbecuing the turkey. When barbecuing, bank the coals and place a drip pan under the turkey to catch the drippings for your gravy. Barbecuing gives the bird a more authentic flavor of the old way as the pioneers must have enjoyed turkey.
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