|
Well it's not long now before we are stuffing our faces with all sorts of fancies and filling our belly with turkey. Yes everyone it's "CHRISTMAS". How many of you although traditional to eat turkey for dinner this day, hate the bird. Some people think it to dry, some people prefer the taste of chicken over turkey, and some people just hate tradition full stop and like the cutting of a leg of lamb, or a slice of roast beef on their plate instead with all the trimmings (roast parsnips, creamed mashed potatoes roast spuds and Brussels sprouts swimming in gravy.) What do family members do when they don't like turkey but mom insists they have it because it's what people do at Christmas? And just what is it that people do at Christmas we ask the lady of the house "people stuff turkey, cook and serve," that's what they do is moms reply, just like that of her response to the same question asked last year and the year before that and before that. Have you never thought that it may be the way the poultry is cooked that you don't like? Mom isn't wrong, and neither is she being selfish for wanting to give you a good old traditional Christmas dinner because ain't that another thing all moms do. So as not to hurt her feelings, why not comprise. Tell mom you love her cooking but with her culinary skill why not change the way the turkey is cooked and then everyone's happy. This way tradition upholds and the turkey still stay's on the Christmas dinner menu. Different Recipes using Turkey for Christmas Dinner The amount of ways and different recipes to cook turkey runs into the hundreds but we will stick to Christmas dinner turkey ideas that's simple recipes to cook and that's appetizing and tasty. The typical way to cook turkey is to stuff it, then roast it (Boring.) Although the turkey after its roasted with its golden brown crispy skin - surrounded by all its trimmings on the Christmas dinner table may look succulent and tasty, you mustn't be fooled because it doesn't mean the bird is cooked on the inside. The breast of the turkey is often overcooked by the time the dark meat is done; the dark meat can be soggy because of the physics of the turkey shape, which could result in issues over food safety. Christmas Dinner Blessing Father, we thank Thee for this day. Bless all we do and all we say. May we each enjoy Thy blessings great As Jesus' Birth we celebrate. And may the love that we share here remain throughout the coming year. Amen Recipe 1 -Stuffed Turkey Roll - Ingredients Serves: 4 - 6 people 750 g to 1 kg boned turkey breast 2 tbsp oil 1 chopped large onion 25 g seedless raisins 1 tbsp (15 ml) split blanched almonds 1/8 cup (25 g) chopped dried apricots 1/2 tbsp chopped parsley 1 tbsp lemon juice salt and ground black pepper to season Stuffed Turkey Roll - Recipe Instructions Flatten the turkey breast with a wooden mallet. Heat half the oil in a pot, add the onion and cook until soft. Add the raisins and almonds and cook for 1 to 2 minutes, stirring, while adding all other ingredients. Layer the stuffing mixture along the middle of the turkey breast and roll up. Fasten with cocktail sticks and tie with fine string. Brush the rest of the oil over and sprinkle with salt and pepper. Roast in a preheated moderate oven, 160°C (325°F) Gas Mark 3 for approx 11/2 hours. Then allow too cool Turkey rolls can be cooked beforehand and frozen giving you more time to do other Christmassy things When freezing remove the cocktail sticks and wrap the turkey rolls in foil or plastic wrap and place in cold storage. To serve, thaw in wrappings in the refrigerator overnight. Turkey rolls make great belly fillers for Christmas tea served with salad or on their own. Recipe 2 - Turkey Breast with Spinach Filling - Ingredients Serves 8-10 People 1 turkey breast weighing 1.5 kg (3 1/4 lbs), boned and skinned 400 g (14 oz) young spinach 2 medium onions 2 garlic cloves 1 bread roll 2 oz (50 g) Parmesan cheese 2 oz (50 g) full fat soft cheese 2 tbsp olive oil 1 egg 2 tbsp fresh breadcrumbs 2 tbsp slivered almonds 1/2 tsp salt 1/2 tsp dried oregano Pinch freshly grated nutmeg 1/2 tsp dried thyme 4 tbsp peanut oil 125 ml (4 fl oz) 1/2 cup boiling water 2 cup (200 g) button mushrooms 2 shallots 1 sprig parsley 2 tbsp (1 oz) 25 g butter Little salt and ground white pepper to season 275 ml (9 fl oz) 1 cup soured cream 275 ml (9 fl oz) 1 cup single cream Turkey Breast with Spinach Filling - Recipe Instructions Rummage through spinach leaves and rinse, then place, with no extra water, in a pot and cook until tender. Drain in colander and chop. Finely chop onions and garlic. Soak bread roll in cold water. Grate Parmesan and chop soft cheese. Heat oil in pot and sauté the onion and garlic for 5 minutes without browning. Add spinach and continue to cook, stirring well, until all liquid has evaporated. Remove into a side basin. Squeeze water out of bread roll and crumble. Blend together cheeses, egg, breadcrumbs, slivered almonds, salt, oregano, pepper and nutmeg, and stir into spinach mixture and season Preheat oven to 200°C (400°F) Gas Mark 6. Sew up cuts in turkey breast where bones were removed. Make a slit in Turkey breast and stuff spinach mixture inside and close. Rub the Turkey parcel with salt, pepper and thyme and place in roasting pan. Heat peanut oil until hot and pour over turkey. Put roasting dish in the bottom of oven and roast for 1 1/2 hours, pouring hot water regular into the dish basting turkey with cooking juices. How to make the sauce: trim, wipe and slice mushrooms thinly. Dice the shallots. Wash, dry and chop parsley. Heat butter in pan, make sure not to burn the butter, sauté mushrooms for 3 minutes over high heat, and then add shallots and parsley and sauté together. Season and remove from heat. Stir in cream and soured cream, then cover and chill. Allow the turkey to cool then wrap in foil and put in refrigerator for several hours and serve with cold sauce. Recipe 3 -Turkey Breasts with Mushroom and Chestnut Filling - Ingredients Serves 4 People 600 g turkey breast steaks 4 tbsp sunflower oil 1 chopped red onion 250 g pack button mushrooms, 1/2 chopped and 1/2 sliced 2 tbsp fresh sage, finely chopped 1/2 x 439 g tin chestnut puree salt and ground black pepper to season 2 tbsp red wine vinegar 200 g tub creme fraîche Turkey Breasts with Mushroom and Chestnut Filling - Recipe Instructions Make a slit in the turkey breasts big enough to hold filling mixture Heat 2 tbsp of oil in a large frying pan and cook the onion until soft. Add the chopped half of the mushrooms and cook slowly for 3 minutes. Add sage and stir in chestnut puree and season Separate the mixture equally between the turkey breasts and stuff inside the slit Preheat the oven to 190°C (375°F) gas mark 5. Heat last of the oil in a frying pan and cook turkey breasts for 1 minute either side. Place in an ovenproof dish and cover and cook in oven for 20 minutes. Add sliced mushrooms to pan used for frying the turkey and cook for 3 minutes. Add red wine vinegar and cook until liquid is reduced by half. Stir in creme fraîche heat and pour over turkey breasts. Jolly Christmas Songs to Play & Sing Mariah Carey – All I want for Christmas Slade – Merry Christmas Wham – Last Christmas Frosty the Snowman Jingle Bells We Wish You a Merry Christmas Christmas Carols to sing around the fire The First Noel Silent Night Good King Wenceslas Once In Royal Davids City We Three Kings Oh Little Town Of Bethlehem The above Christmas songs and Christmas carols are most commonly popular at Xmas. Consider these for your Christmas Day entertainment after eating the turkey that's been cooked differently and you're guaranteed that this be the best Christmas you will have ever had. Babies Christmas learning Board Games Fabulous Christmas Gifts for women you might not know about
Related Articles -
cook turkey, recipies, tasty, christmas carols, sing songs, xmas dinner,
| 
