Thursday, November 27, 2008

Helping a Sister Out

I'm not the cookiest of sisters. I know how to do basics, but my kitchen is sorely lacking in kitchen type equipment and I've not had very many occassions to make any special or big meals. But since Jim now has the job with hours from hell, we now find ourselves alone on the holidays with me as the sole cook.

So I find myself with a Turkey, and no real clue how to actually cook it. I mean, I have a general idea, but I really want it to taste good. Winging it may not do the trick. Plus my $3 pan just confuses me.

Bewildered and looking for a consistant turkey cooking how to's on the net, I logged into Facebook and declared my ineptness. And guess who came to the rescue? Jen! She kindly offered me a phone call and a quick "how to" session to get me cooking with confidence. Thanks Jen!

She also emailed me a recipe for gravy, which I know will be uber helpful and very tasty. Jim loves his gravy!

This year I'm trying something i saw on Biggest Loser this week. It was Rocco's recipe, who I'm guessing is a Food Network guy, but not sure.

Healthy Version - Heba

2 tsp Olive oil
3 cups celery, chopped
8 ounces figs, approx. 20 figs
3 cups onions, chopped
2 teaspoons thyme
2 teaspoons marjoram
2 teaspoons salt
1 teaspoon sage
3 teaspoons black pepper
1 lb. Jennie-O Turkey italian sausage, browned (remove from casings)
1 lb. Ezekial Whole Grain bread crumbs cubes for stuffing
2 Eggs
16 ounces low sodium chicken broth

DIRECTIONS

1. Preheat oven to 325 degrees.

2. Sauté celery and onions in olive oil, add browned sausage and all the seasonings. Simmer three minutes.

3. Put bread cubes in a large bowl. Add the beaten egg and egg whites. Stir in sautéed vegetables, parsley and figs. Add enough of the chicken broth to moisten. Season to taste with salt and pepper.

4. Transfer stuffing to prepared baking dish. Cover baking dish with foil.

5. Bake stuffing 25 minutes.

6. Remove foil; turn oven up to 375 and bake stuffing until top begins to brown, about 10 minutes longer.


So, good luck to all the turkey makers out there, and stop by Jen's blog to read about her 24 pounder ;) Thanks Jen!



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9 comments:

Mrs. F said...

Good luck with the recipe. Anything Rocco makes should be wonderful, because, um, HAVE YOU SEEN HIM??? Oh lordy, I am so in love with him...

Happy Thanksgiving!

Sister Sassy said...

My stuffing was too salty! Rocco prob led me right but I didn't figure things well enough. I didn't have low sodium chicken broth so I halved the salt...but that wasn't enough :(

Jen of A2eatwrite said...

Full sodium chicken broth will kick butt in the salt department... it's WAY salty.

I was glad to help this morning - it was fun to talk to you! Thanks for the nice words, too. ;-)

Sister Honey Bunch said...

You don't know who Rocco DiSpirito is?

Sister Sassy said...

Hi, I get 1 channel here. And I don't watch the one I get, and I don't read celebrity mags so... No, not really sure who he is.

Annie I. said...

Glad you got help. I don't know anything about cooking meat. But if you want some easy veggie recipes I've got some in my new blog. (former hot mama)

Do you have snow over there? And where do you actually live in the States if I may ask?

Sister Sassy said...

Oh, I could tell you all about snow right now. Everything is closed. We are in Michigan and we got hit with a big storm.

Thanks for stopping by Annie

Sister Sassy said...

ah, yes-ok. I think I remember you now :)

Momisodes said...

I'm right there with you on the turkey cuisine know-how. I hope it came out wonderfully!

Jen is such a sweetheart. She really does have amazing recipes and tips.