Baked Turkey with Rice Stuffing - Episode 276
Would you like to Support my channel ? Black pudding recipe - Bake at 325 Deg . F for 3 1/2 - 4 hours or until an internal temp of 160 - 170
15 - 20 mins per pound of turkey
1 - 11 pound turkey cleaned and washed with limes/ lemons and pat dry
For the herbed butter-
1/4 cup chopped rosemary
1/4 cup chopped parsley
3 tbsp minced garlic
1/2 cup or 1 stick of unsalted butter
zest of one orange
3 tbsp spicy cajun seasoning
1 tbsp paprika
2 tsp black pepper
salt to taste
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For the Rice Stuffing
2 cups brown rice boiled without salt
1/2 cup celery chopped
1/2 cup chopped onions
2 scallions chopped
2 cups baby bella mushrooms sliced
1/2 cup frozen mixed vegetables
2 tbsp garilc minced
1 tbsp minced ginger
1 tbsp chinese seasoning salt - optional
1 tbsp. chilli powder
2 tsp sesame oil
1 tbsp oyster sauce
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- Knife set
SUPER HARD, high-density and sharp blade, not easy to be blunt. Razor sharp blades that go years without sharpening. Ceramic is almost as hard as diamond.
ULTRA -SHARP BLADE makes precision cutting, slicing, dicing and paring of fruits, vegetables and boneless meats every time. Fancy diced onion or tomato slices like paper thin.
Easy to Clean - The products don't react with food acids and never rust -ever ,keeping your food safe from oxidation and bacteria for longer.The fact that advanced ceramic does not absorb any food element, allows just a quick rinse and wipe with a kitchen towel.
MORE SAFE: No reaction with any food and can preserve the original color and taste of the food, keep the food's freshness and nutrition,Not any taste or strange smell will be left on the blade, safe, healthy and environmental friendly. No transferring odors from one food item to another.
Thanksgiving Christmas turkey stuffing - Italian rice and hamburger stuffing
Bows family recipe can be found on youtubes bowhunter2439 channel ,see link below , thanks for watching and enjoy.....!!!
The BEST Holiday Side Dish EVER! Easy & Delicious Sausage & Rice Stuffing
This Sausage & Rice Stuffing is the only holiday side dish you'll need this year!
INGREDIENTS
• 1 cup long grain rice (Uncle Ben's, Carolina Gold, or equivalent)
• 3.5 - 4 cups chicken stock
• 3-4 tbsp olive oil, used throughout recipe
• 1 lb Italian sausage, casing removed
• 1-2 carrots, small dice
• 1 medium onion, small dice
• 2 celery stalks, small dice
• 8 oz mushrooms, small dice
• 1 shallot, finely minced
• 2-3 garlic cloves, finely minced
• small bunch fresh herbs (thyme, rosemary, sage) finely minced or 1 tsp dried herb blend
• 1/4 cup white wine
• 1-2 tsp white wine vinegar
• 3-4 tbsp butter, 1/2 for sauté & 1/2 for Stove Top Stuffing
• 1 tbsp chicken bouillon paste
• 1 box turkey flavor Stove Top Stuffing
• 1-2 tablespoons fresh grated parmesan cheese
• small bunch fresh chopped parsley
• salt & pepper
DIRECTIONS
0:38 1. In a medium sized sauce pot with a lid, bring 2 cups of chicken stock, rice and 2 tsp olive oil to a boil, cover and let simmer for 20-25 minutes or until rice is fully cooked.
3:01 2. In an another medium sauce pot with a lid, bring 1.5 cups of chicken stock and 2 tbsp of butter to boil, turn off heat and add Stove Top Stuffing product into the pot. Mix, stuffing mix into liquid, cover and let sit for 5 minutes.
3:32 3. Break up ground sausage by hand and add to a sauté pan over medium high heat. Brown and break up sausage to a large and rough crumble. After browning sausage, remove from pan with a slotted spoon and set aside.
3:57 4. Reduce heat to medium low and add a little oil in to pan. Add prepped onion, carrots, celery and shallots into the sauté pan and sauté for 4-5 minutes or until onions start to become translucent, mixing and scrapping the bottom of the pan to capture all the brown bits on the bottom from the sausage browning step.
4:16 5. Add mushrooms, mix and sauté for 1-2 min.
4:24 6. Add garlic, mix and sauté for 1-2 min or until fragrant.
4:31 7. Add fresh herbs, mix and sauté for 1-2 min or until fragrant.
4:38 8. Add heavy splash of white wine, light splash of white wine vinegar and season lightly with salt & pepper.
4:53 9. Add butter and chicken bouillon paste and butter has fully melted and bouillon paste is fully incorporated.
5:09 10. Return browned sausage into the pan, add a splash of chicken stock, mix and cover for 1-2 min.
5:42 11. In a large mixing bowl, combine cooked rice, cooked Stove Top Stuffing, and sausage and vegetable mixture.
6:05 12. Add fresh grated parmesan cheese, fresh chopped parsley, mix and transfer to serving dish. Garnish with a little more fresh chopped parsley and enjoy with friends and family.
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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Greek stuffed vegetables with rice and ground meat (Gemista) | Akis Petretzikis
Greek stuffed vegetables with rice and ground meat | Akis Petretzikis
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