Mary Hood circa 1994. She found an article somewhere and shared, thankfully.
Prepare cornbread according to directions
Crumble bread on cookie sheet and toast in 375 oven
Chop and saute onion and celery
Brown sausage
Combine all ingredients and taste.
The original instructions said to "stuff 12-14 lb turkey or bake
seperately w/ 1 1/2 c. broth in 3 to 4 qt casserole. dot w/ butter and
cook 30 min, bake it uncovred for 30 min more."
I never stuff a bird. I stir everything in a big pot, using part milk (or
half and half) and part broth until its "slooshy". And sometimes I add
sugar - like 1 or 2 tablespoons.
Make sure it tastes good!!!
NOTES : SHG note: i double this recipe, and I use 2 bunches green
oinion, that's like 1 1/2 cups at least and only 1 pkg
sausage. I put in 3 cups broth which is only doubled if i
planned to put it in a turkey which i would never do- at
least not much. they say its so dangerous. which is why i
buy parts i like, thighs, and partially roast them then
for the last 45 min or so, cook on top of dressing. i can
never remember if i put in extra broth or milk so i'm
updating my notes to clarify that this time i only used 3
cups broth. cooking under the thighs will add "juice" but
will it be enough? we'll see. i plan to cook the things
over veggies in a roasting pan until about 30 minutes til
done. i'll have to start the dressing so it has only 30
min left when i put the things on. maybe i'll go ahead and
add the other 3 cups of broth i preped... but what to do
for gravy juice....roasting of thigh juice plus the other
1 1/2 cups broth i stashed in back of fridge.
So here is thigh info:
Roasting turkey thighs
For those who prefer dark meat, roasting turkey thighs is
an ideal alternative to roasting a whole turkey. Two
boneless, skinless turkey thighs with a total weight of 2
lbs (1 kg) will take approximately 1½ - 1¾ hours to cook.
Since all turkey thighs vary in size and shape, it is best
to use a meat thermometer when roasting.
Prepare turkey thighs in a roasting pan or baking pan as
you would a whole turkey. (Brush with oil or melted
margarine if thighs are skinless). Insert an oven-safe
meat thermometer into the centre of the thickest part of
the thigh. Loosely tent with foil or cover with a lid.
Cook at 325°F (160°C) until the meat thermometer registers
170°F (77°C).
From the butterball site;
Preheat oven to 350 degrees.
Place Turkey Thighs skin side up in baking dish, brush
with vegetable oil, and cover.
Bake for 1 3/4 hours. or until tender.
Uncover for the last 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (252g) | ||
Recipe Makes: 9 Servings | ||
|
||
Calories: 508 | ||
Calories from Fat: 346 (68%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 38.5g | 51 % | |
Saturated Fat 13.7g | 68 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 173.7mg | 53 % | |
Sodium 197.7mg | 7 % | |
Potassium 390.9mg | 10 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0g | ||
Protein 38.1g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 508
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.