BROWSE THE COLGIN COOKBOOK

THANKSGIVING DAY TURKEY WITH STUFFING

  Makes about 12 servings. You will need a 12 to 15 pound turkey.

Ingredients:
Dry Rub Seasoning
2 sticks of butter
3 teaspoons of COLGIN NATURAL HICKORY LIQUID SMOKE
1 tablespoon olive oil
6 tablespoons of your favorite dry rub seasoning

Instructions:
  Preheat the oven to 450 degrees. Mix this together well and coat the entire bird, inside and out and under the skin. Everywhere! Then set aside in a roasting pan.

The Stuffing:
In a bowl mix together well:

4 cups of day old french bread cubed and toasted
¼ cup chopped parsley
1/3 cup of pitted and diced up calamata olives
1/3 cup grated celery
1/8 cup grated yellow onion
1 teaspoon dried basil
1/2 teaspoon dried tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon paprika
1/8 teaspoon nutmeg
1 whole egg (yes, without the shell)
1 tablespoon milk
1 tablespoon chicken stock
1 tablespoon olive oil

  In a skillet, saute reconstituted porcini mushrooms, or regular button mushrooms chopped fine, and ¼ cup of grated yelow onion in 2 tablespoons butter, or margarine until brown. Cool and add to the stuffing above. Put the stuffing in the cavity of the bird, and truss it up with string. It will help cook the bird and the stuffing internally much better.
  As soon as you put the bird in the oven, drop the temperature down to 350F and bake for 1½ hours, basting every 10 or so minutes. The internal temperature of the bird should be tested with a meat thermometer. It should read 180 to 185F and the center of the stuffing should read about 165F.