2008 Taste of Home Annual Recipes
- More than 500 recipes
- Easy to make with everyday ingredients from your pantry
Full Product Description:
Delight your gang with family-approved "home-style" recipes from our Taste of Home magazines' annual hardcover cookbooks. Ordering a copy assures your of having every recipe from the previous year's issues - over 500 in each. All are proven favorites from the files of great home cooks. Hearty, satisfying dishes have made each edition of Taste of Home Annual Recipes a best seller. And with delicious recipes like Prime Rib with Horseradish Sauce, Orange Chicken Kiev, Parmesan Potato Wedges and Fudge Layer Cake, we think you'll love our, 320-page, 2008 edition, too.
Rolled-Up Turkey
Ingredients:
- 1 turkey (12 pounds), deboned and giblets removed
- 1 cup chopped celery
- 1 medium onion, chopped
- 1/2 cup butter, cubed
- 5 cups cubed white bread
- 1-1/2 cups coarsely crumbled corn bread 1
- teaspoon salt, divided 1/2 teaspoon rubbed sage
- 3/4 to 1 cup chicken broth 3 tablespoons vegetable oil
- 1/4 teaspoon pepper
Directions:
Unroll turkey on a large cutting board. With a sharp knife, remove the wings (save for another use). Flatten turkey to 3/4-in. thickness. Cut between the turkey breast and thighs to separate into three sections. In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine bread and corn bread; add celery mixture, 1/2 teaspoon salt and sage. Stir in enough broth to moisten. Spoon 2 cups stuffing over turkey breast to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 1-1/2-in. intervals. Place on a rack in a large shallow roasting pan. Spoon 1 cup stuffing over each thigh section to within 1 in. of edges. Roll up jelly-roll style, starting with a short side. Tie with kitchen string; place on a rack in another shallow roasting pan. Brush turkey with oil; sprinkle with pepper and remaining salt. Bake turkey breast at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 170°; bake thighs for 1-1/2 to 1-3/4 hours or until a meat thermometer reads 180°. Let turkey breast stand for 15 minutes before slicing. Yield: 8 servings. Editor's Note: Ask the butcher to debone the turkey for you.
