Contest : Make a Guess for a chance at a Proporta USB Mobile Device Charger
Unlike my son, who never seems to run out of energy, mobile devices frequently do. What's a person do do when you need a charge in a jiffy? For our next contest here, we offer the Proporta USB Mobile Device Charger to solve that problem.
From Proporta: "This handy product charges from any standard USB port and stores an impressive 3400 mAh of power for when you need it."
How to win such a handsome prize? Well, over here in the States, Thanksgiving is coming up in a couple of weeks, and I've got a 20 pound fresh turkey I'll be roasting. What has that to do with the Mobile Device Charger? Plenty...I'd like interested contestants to submit a recipe for turkey stuffing. It doesn't have to be yours, your grandma's...perhaps one that sounds good to you, if you like such things. I'll pick a winner from the submitted entries.
So, in detail, here are the Proporta USB Mobile Device Charger rules:
Entries must submit a recipe for stuffing a turkey
Members must have 10+ posts
Staff may enter
One post per member
Contest ends Saturday, November 17 at Midnight.
NOTE: Other connection types for different devices are available from Proporta as well. See here about making connector inquiries.
Many thanks to our friends over at Proporta.com who have been kind enough to provide us with their USB Mobile Device Charger for this contest.
__________________ breley | Aximsite/Mobility Site Review Staff, Administrator | Judge, Smartphone & Pocket PC Best Software Awards 2008 To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Open one can of beer and insert into turkey body cavity and cook per size requirements
Open second can and drink it,
repeat until you and turkey are cooked
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With apologies in advance to any cooks or turkeys who may be offended or otherwise disturbed.
BAKED STUFFED TURKEY
Here is a turkey recipe that also includes the use of popcorn as a
stuffing -- imagine that. When I found this recipe, I thought it was
perfect for people like me, who just are not sure how to tell when
poultry is thoroughly cooked, but not dried out. Give this a try.
8 - 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT) Salt/pepper to
taste
Preheat oven to 350 degrees. Brush turkey well with melted butter salt,
and pepper. Fill cavity with stuffing and popcorn. Place in baking pan
with the neck end toward the back of the oven.
Listen for the popping sounds. When the turkey's butt blows the oven door
open and the bird flies across the room, it's done.
INGREDIENTS:
10 slices oatmeal bread, dried overnight, then cubed
1 onion, chopped
2 cloves garlic chopped
1/4 cup Merlot Wine
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter, melted
1/3 cup cold water
PREPARATION:
Combine all ingredients except butter and water in large bowl and toss with hands to mix. Sprinkle melted butter and water over dressing, tossing with a fork to combine. Use to stuff 12-14 pound turkey.
You can also place this stuffing in a casserole dish, drizzle with some chicken or turkey broth, cover, and bake at 350 degrees for 1 hour. Uncover and bake 15 minutes longer. 8 servings
In a large frying pan, melt butter over a medium heat. Fry onions and celery together with the dried herbs, salt and pepper, stirring often, until vegetables are tender, about 10-15 minutes.
Transfer the mixture to a very large bowl. Add the bread cubes and mix well.
If you are making the stuffing ahead: Transfer the cooked vegetable mixture to a large bowl. Let cool and refrigerate in an airtight container for 24 hours. Mix with bread cubes before stuffing the bird.
Stuff the turkey at both ends with this mixture. IMPORTANT: Stuff the turkey just before baking it. Do NOT stuff the bird ahead and let it sit, even in the refrigerator. It can become infected with bacteria and make you quite ill.
about 1.5 loaves of white bread, rip bread up into small pieces and place in a large bowl or pan (we use the top of the turkey pan). Fun to do with young kids.
Dice up one small onion
Dice up about 3 to 4 celery stalks
Mix in 2 eggs
lightly salt and pepper
add enough milk to moisten bread to make it stick together but not make it soggy
If it looks like you need more bread just add some more, mix and you may need to add more milk to moisten.
Stuff both bottom and neck of bird.
We do not dry our bread
And since you are using a fresh bird we would use salt pork to help baste the bird.
I don't think this will count as it is not a recipe per say but rather an idea. I would deep fry the turkey and serve your stuffing on the side and people can eat it together if they wish. A couple of years ago we had a friend that was a manager a Chik-fil-a and on thanks giving day we went over their and he deep fried the turkey for us in their fryers, that was THE BEST turkey ever.
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Here's an Irish recipe for Thyme and Onion stuffing. Happy Thanksgiving to you guys.
Kevin
Thyme and Onion Stuffing
• 450g (1 lb) bread, broken into pieces
• 6 tablesp. fresh parsley, chopped
• 2 tablesp. fresh thyme, chopped
• 1 medium onion, cut into quarters
• Salt and black pepper
• 100-150g (4-6 oz) butter, softened
To Make the Stuffing:
Place the bread, parsley, thyme and onion in a food processor. Process until you have fine bread-crumbs and the onion is finely chopped. Remove to a bowl, season and mix in the butter.
To Stuff the Turkey:
Loosen the skin at the neck end with your hands. Pack the stuffing in, pushing it up between the flesh and the skin, but not too tightly, because it will expand during cooking. Tuck the neck flap under the bird's back and secure with a cocktail stick. Any remaining stuffing can be cooked in a covered baking dish with the turkey. Weigh the turkey, and calculate the cooking time. Allow 15-20 minutes per pound (allow 10-15 minutes per pound for turkeys weighing over 16 lbs). Place the turkey, breast side up, in an oiled roasting tin.
Four poles. (best with pointy ends)
Two Lengths of Wire. (depends on the age of the turkey)
Three leashes. (with collars, two cat size, one turkey size)
One Turkey. (with feathers and a healthy fear of predatory animals)
Two Cats. (as wild and hungry as you can get them)
Case of beer. (can be substituted by wine or other to suit taste)
Two or three good mates. (if you haven't got any mates....hmmmm)
Method:
Place pointy ends of poles into ground, having carefully measured out the distances required. (Inaccurate measurements can result in total failure of stuffing, or stuffing of the wrong kind.)
Stretch the two lengths of wire between the poles in a parallel fashion. (one wire per pair of poles)
Attach turkey to one wire using the turkey sized collar and leash.
Attach cats to other wire using cat sized collars and leashes. (you may find it necessary to enlist the aid of some well gloved mates to hold the animals still.
Now here is where you see if you got your spacing right! Release all three animals.
If you have followed the directions correctly you should now have two cats chasing the turkey back and forth between them but always just out of reach.
If this is the case, then in no time at all you will have a well stuffed turkey.
However, if you made any mistakes, you are well stuffed, but on the bright side won't be needing to feed the cats for quite a while.
For those of you who are looking for the directions on how to use the last two ingredients, I would suggest that this recipe is beyond your skill level.
Note: The humane society has pointed out that no animals would be physically harmed during the correct execution of this recipe, but, that at least one of them would require extensive psychiatric help.
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God used to be my copilot but we crashed in the mountains and I had to eat him to survive.
If you want to use fresh bread you will have to let it set out to become stale. I use a mix of corn bread and sourdough. I cut it into cubes and set it out to dry.
In a pan saute 1 large onion and 4 stalks of celery in butter until translucent. Then add some poultry seasoning (if you dont have this use italian, pretty close to poultry in flavour).
Add the onion mix to the bread cubes and mix. Add chicken broth to make it the texture you desire...maybe a little dry if you are stuffing the bird with it. More liquid if you are baking it on its own.
I also like to add some things different depending on my mood...one year I added italian sausage and cranberry...very tasty! Or even cranberry and cooked bacon. You can add all sorts of things.
Hope this helps....stuffing is very easy to make...use your imagination and have fun!
This is a favourite of mine, works with any bird. A 20 lb turkey, I'm estimating the amounts in metric.
Apricot Glazed
500 grams dried apricot
500 grams dried peach
500 grams pine nuts
500 grams Brioche
2 onions extra fine dice
1 clove garlic crushed
1 bunch parsley chopped fine
Table spoon of dried chilli
Sea Salt and cracked black pepper to taste
Apricot Juice 1 litre
250 grams white sugar.
Combine all of the dry ingredients in food processor, but don't overdo it. A medium to coarse blend is best. Fill that Turkey up, preferably a day before you cook. Combine the juice and the sugar, and coat the skin of the turkey, with a pastry brush, repeat continually whilst cooking, this will glaze the turkey and give a sweet crisp finish.
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