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A Thanksgiving Surprise

A Thanksgiving Surprise

By Franne

 

Rating: G
A Thanksgiving stuffed turkey recipe by H.M. Murdock as told to Franne Golan
Disclaimer: Murdock and the guys mentioned are not mine. I'm just having fun with them. Tim belongs to Susan Owens. I am eternally indebted to Cathy for all her help, to TR and Wallygator for their encouragement, and to the A-Team for the inspiration. Even if you don't use this recipe, I hope you have a wonderful Thanksgiving.
Comments: criticisms welcome too
his is one of the recipes from the cookbook that hopefully will be ready for the holidays next month. I hope my next one will be formatted better. This mess is NOT Cathy's fault. I messed it up all by myself.

A-Team Thanksgiving Stuffed Turkey

As Thanksgiving is sneaking up on us real fast, we thought it might be nice to give you Hannibal's recipe for stuffed turkey. The guys thought I should explain it all to you because I know so many big words. Here it is, Muchachos. Hannibal's stuffed turkey recipe as explained by H.M. Murdock, chef extraordinaire.

Ingredients and other stuff:

1 turkey. Be sure it's large enough to feed everyone. Buy a fresh one, or thaw a frozen one. Do not buy a live one named Tim.
Butter to put under the skin to make the birdie juicy and yummy.
Cruncheled up toast, or croutons. Don't you dare use Stove Top. That's cheating and home made is yummier.
Chopped onions
Chopped celery
Chopped mushrooms
Dried Apricots
Pine nuts
Clear broth
Salt
Pepper
Poultry seasoning (Belle's is good)

To prepare the stuffing:

Melt the butter in a large skillet. SautÈ the onions, celery, mushrooms, apricots and pine nuts until clear and they smell nice. Add the croutons or bread crumbs. Mix for a minute or so. Add the clear broth, salt, pepper and poultry seasoning, and mix until moist. Remove from heat, cool and store overnight in fridge. Do not leave it out overnight. One of two things WILL happen. The dog will eat it or nasty germies will grow in it and make everyone very sick.

Early in the morning:

Wash and dry the birdie. In the sink, not the washer! Place pats of butter under his skin.

Stuff the birdie full up with the stuffing. Sew the birdie up so the stuffing will stay inside. Purple embroidery yarn works just fine and is pretty.

Give the birdie a nice massage with salt, pepper and poultry seasoning. Carefully put him on a roasting rack in a roasting pan. Put peeled and cut up potatoes, carrots, and onions all around him so he won't be lonely and put the whole thing in the oven at about 325 degrees until the skin is nice and brown and crispy. Build a tent of aluminum foil, and put it over the birdie and veggies so they'll think they are camping instead of roasting.

It is ready when you can wriggle the drumstick easily. Take the whole thing out of the oven and take the veggies out of the pan. Put them in a nice big serving dish. If there's a doctor around, ask him to remove the stitches and put the stuffing in another nice big serving dish. Take the turkey off the rack and put it on a carving platter. Ask Ms. Baracus to make gravy from the drippings in the pan. Carry the platter into the dining room and let everyone ooh and ahh before you carve it up.

Maybe Mrs. Baracus will give you her recipes for biscuits, green beans and holiday squash and pumpkin pie for desert. If you are really lucky, she might make them for you. Hers are the best.


HAPPY THANKSGIVING TO ALL, AND TO ALL A GOOD MEAL


A Thanksgiving Surprise by Franne Golan

 

 


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