Roast Turkey with Potato Dressing

  • 10 to 12 1b. turkey
  • 1 apple, finely chopped
  • 1 onion, finely chopped
  • 2 stalks celery, chopped
  • 2 Tbsp. butter or margarine
  • 3 cups Elizabeth's Organic Corn Wheat Stuffing
  • 2 Tbsp. summer savory or more if desired
  • 1/2 tsp. sage
  • 1/2 tsp. fresh ground pepper
  • 1 tsp. salt
  • 4 cups hot mashed potatoes
  • 1/2 cup butter
  • 1 egg lightly beaten
  • 1/2 cup melted butter
  • 1/2 cup chicken broth (add to desired consistency)

Preheat the oven to 450 F.

Cook apple, onion and celery with butter over medium heat until soft. In a large bowl, toss bread with summer savory, sage, salt and pepper. Add apple mixture and blend together.

Meanwhile, combine 1/2 cup butter with the mashed potatoes and add to the Elizabeth's Organic Stuffing, along with the beaten egg. Stir the dressing until evenly moistened. Rinse the turkey with dry sherry and pat dry inside and out with paper towels. Spoon some stuffing into the neck cavity close. Spoon the rest of the stuffing into the body cavity and close. Place turkey into oven right away! Place bird breast side down in a roasting pan, brush with melted butter. Roast for 1 1/2 hours at 450 F. then turn down to 325 F, basting several times with the pan juices. Turkey is done when the thermometer inserted reads 185 F or the drumstick will turn easily in the socket (about 2 more hours). Let stand at least 15 minutes before carving.

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Roast Turkey

Preparing the Turkey

15-20 lb bird

At about 9:00 PM the night before, unwrap your frozen turkey, (it doesn't matter what size). Get a bucket or pot, and put a cup and a half of salt in the bucket with enough water to cover the turkey. Totally submerse turkey in water. Put a weight on the turkey, as it will rise. Cover your bucket with a glass dish and leave over night. Take the turkey out of the water the next morning. (About 8-9:00 a.m.) Rinse the turkey clean and place into refrigerator or back into the salt bath bucket (now emptied) with crushed ice if there is no room in the fridge.

Roasting the Turkey

Preheat oven to 500 F. Rinse and pat dry turkey and rub dry cherry inside and out. Let the turkey air dry for 10 minutes and pat dry again. Rub olive oil on the skin. Put your turkey in the oven at 500 F 1 hour. If the top of the turkey starts to brown too fast, tent a piece of foil over it. Also you may want to foil the tips of the drumsticks and wings. After one hour, drop your oven to 350 F. Take off the foil and leave it at 350 F for 2 hours. Baste about every 20 minutes or so. After 2 hours at 350 F the turkey is done. Measure the temperature with meat thermometer (follow instructions on thermometer), and bake until to 160 F internal temperature. Take it out of the oven and let it set for about 20-30 minutes before carving.

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Vegetarian Nut Roast with Stuffing

The "Roast":

  • 2 tablespoons oil or margarine
  • 2 large onions, chopped fine
  • 5 cloves (or an entire bulb) garlic, minced
  • 3 cups raw cashews
  • 1 1/2 cups white bread
  • 1 cup soup stock (or water) salt and pepper 1/2 teaspoon nutmeg
  • 2 tablespoons lemon juice

Cook the onion and garlic in the oil or margarine until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan.

The "stuffing":

  • 3 cups of Elizabeth's Organic Cornbread Stuffing
  • 2 tablespoons margarine, melted but not hot
  • 1/4 cup of broth or stock (if desired)
  • 1/2 to 3/4 cup finely-chopped onion
  • 1 cup chopped celery
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon sage
  • 3 tablespoons parsley, chopped
  • salt to taste

Put the "stuffing" mixture on top of the "roast" in the loaf pan, and add the rest of the first mixture on top of the "stuffing" so that there are three layers of food in the pan.

Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned.

Let the roast cool for a few minutes, then turn the pan over and serve the roast

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Vegan (Strict Vegetarian) Gravy

Routine: Stir some chunks of fresh Cheddar cheese curds into a serving of hot french fries. Cover with gravy, prepared a bit more thinly than the recipe above (use more water) and without mushrooms. It's impossible to find the truly authentic fromage en grain outside of Quebec, but diced Colby or mozzarella works well, even if it won't squeak when bitten into.

Flavor tip for the gravy: take a package of dried shiitake mushrooms and reconstitute them with about a cup and a half of very hot, but not boiling, water. Let it sit for 20 minutes, then strain - use that mushroom juice plus enough water to make 2 cups of liquid for the recipe.

This gravy refrigerates well. Freezing is not recommended; unused, undesired quantities should be discarded rather than frozen (the ingredients are inexpensive). The cooled gravy re-heats well in the microwave or on the stove. As shown, recipe makes roughly a quart. Recipe can be halved.

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.

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Roasted Nut Stuffing - Vegetarian

Ingredients:

The "roast":

  • 2 tablespoons oil or margarine
  • 2 large onions, chopped fine
  • 5 cloves (or an entire bulb) garlic, minced
  • 3 cups raw cashews
  • 1 1/2 cups bread
  • 1 cup soup stock (or water) salt and pepper 1/2 teaspoon nutmeg
  • 2 tablespoons lemon juice

The "stuffing":

  • 3 cups Elizabeth's Wheat Stuffing cubes
  • two tablespoons margarine, melted but not hot
  • 1/2 to 3/4 cup finely-chopped onion
  • 1 cup chopped celery
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon sage
  • 3 tablespoons parsley, chopped
  • salt to taste

Method:

(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non­stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).

(From the second list:) Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.

Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned.

Let the roast cool for a few minutes, then turn the pan over and serve the roast

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