Newspaper Page Text
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.PAGE 24 THE SOUTHERN ISRAELITE September 19, 1986
Empire Kosher Foods offers
tips for stuffing holiday bird
To most people, a big beautiful
roast chicken or turkey, stuffed
with delicious, homemade dress
ing, sitting on a large platter in the
middle of the family dining table is
an important part of the tradi
tional holiday scene.
Today, however, many home
makers are not painting this com
plete picture. They may be prepar
ing the roast turkey or chicken, but
many times the stuffing is either
missing or prepared in a casserole
or sauce pan.
Stuffing, roasted right inside the
body cavity of the chicken or tur
key, takes on a special flavor that
cooking in a casserole or sauce pan
can never give.
The reason most homemakers
list for not preparing the stuffing in
the chicken or turkey is “time.”
True, it take longer to prepare the
stuffing, stuff the bird and cook the
turkey or chicken, if the stuffing is
inside, but the results are certainly
worth the extra time and effort.
To provide some basic guide
lines on how to stuff and cook a
stuffed turkey or large roasting
chicken, the cooks at Empire
Kosher Foods offer the following
suggestions:
• The time to stuff the turkey or
chicken is just before the bird goes
to the oven. Be sure that the bird is
fully thawed and that it has been
rinsed, inside and out, with cold
water and then dried with paper
towels.
• Prepare enough stuffing to
equal cup of stuffing for each
pound of turkey (for birds over 10
pounds). For chickens and turkeys
under 10 pounds, one-half cup of
stuffing per pound should be suffi
cient.
• Spoon the stuffing loosely into
the neck cavity; pull skin down
over stuffing and fasten skin secure
ly to the back with a skewer.
• Place the bird, neck side down,
in a large bowl. Lightly spoon stuf
fing into body cavity.
• Holding the bird by the legs,
gently shake the stuffingdown. Do
not pack the stuffing or the mix
ture will not cook properly.
• Pull the skin over the opening
and secure with skewers; tie legs to
tail.
• Do not freeze stuffing in a
cooked or uncooked turkey or
chicken.
• Place the whole stuffed turkey
or chicken on a rack in a shallow
roasting pan. Cover bird with a
oven.
• The following are approxi
mate times to cook a stuffed turkey
or chicken:
Weight
6-8 lbs.
8-12 lbs.
12-16 lbs.
16-20 lbs.
20-24 lbs.
Cooking Time
3-3>/ 2 hrs.
3>/2-4 , /j hrs.
4'/ 2 -5i/ 2 hrs.
SVi-6Vi hrs.
6 1 / 2 -7 hrs.
• The bird is done when a meat
thermometer, inserted into the thigh
meat, reads 180°F. to 185°F. Also,
upon moving the drumstick up and
down, the leg joint should give or
break readily.
• To be sufficiently cooked, the
temperature of the stuffing must
reach at least 165° F.
Now that we have covered the
basic “how to’s” of stuffing, the
question that many will have is
“what do 1 use for stuffing?” In
answer to this question, the folks at
Empire Kosher also offer the fol
lowing stuffing recipes:
Herb Stuffing
4 cups dry bread crumbs
2 tbsps. chopped onion
2 tbsps. chopped chives
1 tsp. dried thyme
1 tsp. dried tarragon
1 tsp. salt
'/ 2 tsp. pepper
'/ 4 cup melted margarine
1 cup hot water
2 tbsps. chopped fresh parsley
Combine all ingredients in a
large bowl. Makes enough stuf
fing for a 6-8 pound chicken or
turkey.
Cranberry-Apple
Stuffing
1 cup cooked wild rice
V/i cups cooked long grain rice
*4 tsp. thyme
1 tbsp. chopped chives
1 tbsp. chopped celery leaves
1 cup chopped celery
2'/ 2 cups chopped apple
l'/i cups fresh cranberries
(cut in half)
Combine all ingredients in a
large bowl. Makes enough stuffing
for an 8 to 10 pound turkey.
Potato and Bread Stuffing
Vi cup water
Vi cup chopped celery, with
leaves
V* cup chopped onion
1 tsp. salt
'/i tsp. pepper
1 tbsp. chopped parsley
2 cups mashed potatoes
3 eggs, lightly beaten
2 cups fresh bread crumbs
Vi tup chicken or turkey broth
Place water in small saucepan;
add herbs. Bring to a boil; then
simmer for about 8 to 10 minutes.
When herb mixture is ready, com
bine all ingredients in a large bowl.
Makes enough stuffing for a 6-8
pound chicken or turkey.
636-7877
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HIGH HOLY DAYS
WORSHIP SERVICES
1986
Join us as we
sound the Shofar.
KEHILLAT CHAIM
n^n n?"'
Rosh Hashannah
Services
October 3 & 4
RABBI
Harvey J. Winokur
Yom Kippur
Services
October 12 & 13
CANTOR
Charles Julian
Call the Kehillah Office for
Further Information
252-4441
“A Reform Congregation serving the
North Atlanta Suburbs.”
Please inquire about our Sunday School
beginning in September.
Willett Toyota
2650 N. Decatur Rd.
Decatur, GA 30033
299-0551
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The ’87s will be in
soon so we are dropping
prices to clear the 86’s.
Fleet
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and
trucks
Leasing all
makes and
models
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