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Green Vegetable Pate Recipe

1 package unflavored gelatin

1/2 cup cold water

1 tablespoon butter or margarine

1/2 cup thinly sliced onions

1/2 lb sliced mushrooms

10 ounces frozen cut green beans

1/2 cup walnuts

1/2 cup fresh parsley leaves

1/4 cup mayonnaise

1 tablespoon fresh lemon juice

2 teaspoons Worcestershire sauce

3/4 teaspoon salt

1/2 teaspoon Tabasco sauce

1/4 teaspoon dried fines herbes or herbes de provence

1/8 teaspoon ground nutmeg

8 servings Change size or US/metric

Change to: servings US Metric

30 minutes 20 mins prep

In a small saucepan, sprinkle the gelatin over the water.

Place over low heat and stir constantly until the gelatin dissolves, about 3 minutes.

Set aside. In a large skillet, melt the butter, then add the onion and mushrooms and cook over medium heat for about 4 minutes. Add the beans, cover and cook 4 to 5 minutes. Put the cooked vegetables in the bowl of a food processor. Add the gelatin and the remaining ingredients, and process until pureed. Pour into a 3 cup mold and chil until firm. Unmold and serve with crackers.


Vegetable Paté

Makes 8 servings

This earthy, rich pate is perfect for serving to company to spread on crackers. Your guests will never suspect how easy it is to prepare. If there is any left over, it also makes a great filling for sandwiches.

2 teaspoons vegetable oil

2 onions, finely chopped

1 1/2 cups finely chopped mushrooms

2 cups chopped steamed green beans

1/2 cup chopped walnuts

1/4 cup chopped chopped flat-leaf parsley

2 teaspoons chopped sage

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 ounces Pressed Tofu, coarsely shredded

In a medium nonstick skillet, heat the oil. Add the onions; cook, stirring as needed, until softened, about 5 minutes. Add the mushrooms; cook, stirring as needed, until wilted, about 5 minutes. Add the beans and walnuts; cook, stirring, until the nuts are toasted, 2-3 minutes. Transfer the mixture to a food processor. Add the parsley, sage, allspice, salt and pepper; pulse until fairly smooth. Transfer the mixture to a medium bowl. Squeeze the tofu to remove any excess moisture; add to the mixture. Refrigerate, covered, until chilled, at least 2 hours.

SERVING PROVIDES: 1 Fruit/Vegetable, 1 Fat.

PER SERVING: 106 Calories, 7 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 150 mg Sodium, 8 g Total Carbohydrate, 3 g Dietary Fiber, 6 g Protein, 41 mg Calcium .


TRICOLOR VEGETABLE PATE

White Bean Layer

2 15-ounce cans cannellini (white kidney beans), rinsed, drained

thoroughly

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 tablespoon minced fresh oregano or 1 teaspoon dried

2 garlic cloves, pressed

Red Pepper Layer

1 7-ounce jar roasted red bell peppers, drained, chopped

3/4 cup crumbled feta cheese (about 4 ounces)

Pesto Layer

2 garlic cloves

1 cup fresh basil leaves

1 cup fresh Italian parsley leaves

1/4 cup toasted pine nuts

3 tablespoons olive oil

1/2 cup low-fat ricotta cheese

Fresh herb sprigs

Sourdough bread slices

Line 8 1/2x4 1/2-inch loaf pan with plastic wrap, overlapping sides.

For Bean Layer:

Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.

For Red Pepper Layer:Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.

For Pesto Layer:Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer. Cover with plastic wrap and refrigerate overnight.

To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.

Serves 12 to 14.


VEGETABLE PATE with VELVET SAUCE

serves 8 This meat-free pate is ten times more nutritious than a classic pate or meat loaf. The beans give it a hearty character, while the sauce melts on your tongue. It is wonderful served hot or cold, and is great left-over for sandwiches.

We suggest that you double this recipe. Once all the basic ingredients have been mixed, divide the pate in half. Add the tomatoes to one half as indicated below under the pate variation. Use three 8"x8" baking pans. Prepare one pate in one baking pan as indicated in the basic recipe below, reserving 1/3 of the mixture for another pan. Prepare the second one with the tomatoes, again reserving 1/3 of the pate for the third layered pan. In the third baking pan, spread the remaining 1/3 pate from the basic recipe into the pan. Sandwich a layer of fresh steamed greens onto the pate and top them with the 1/3 remaining tomato pate.

2 cups lentils

1 cup soybeans, soaked overnight

1 3" x 3" piece kombu, chopped

1/2 lb kale

5 cups vegetable broth

6 egg whites

1 12 oz can evaporated skim milk

2 cups all bran cereal, any unsweetened brand

2/3 cup wheat germ

2/3 cup rolled oats

8 medium carrots, grated

1 large onion, chopped

1 tblsp worchester sauce

1 tblsp dill

1 tsp black pepper

canola oil cooking spray

Sauce Velvet:

1/4 cup tahini

1/4 cup water

2 cloves garlic

2 tblsp brown rice vinegar

1 tblsp low sodium soy sauce

1 tblsp lemon juice

1 cake (10 oz) soft tofu

white pepper

salt to taste

Preparation: Preheat oven to 350.

Fill a large saucepan with the vegetable broth and bring to a boil. Add the soybeans and cook, covered, over a low heat for 20 minutes. Add the kombu and lentils, and continue to cook for another 15 minutes. Add the kale and cook for a final 15 minutes. Check the beans and cook a little longer if necessary. The soybeans should be a little crunchy. Remove from heat and set aside.

In a food processor, blend the bran cereal into a bread crumb consistency. Mix with the wheat germ and rolled oats.

Lightly whip the egg whites with a fork.

In a large bowl, mix all ingredients together. Spice according to your taste, adding extra pepper or dill.

Spray a decorative baking mold or a 9" x 12" baking pan with canola oil. Firmly press the pate into place. It will be a good 3" high. Bake for 35 to 45 minutes, until firm but not dry.

If you are eating the pate hot from the oven, serve with warm Sauce Velvet and a simple cooked grain. If you are eating the pate chilled, serve with chilled Sauce Velvet (or ketchup) and a smooth-textured, soft whole wheat bread.

Variation: Add 3 chopped tomatos or 1 cup canned chopped tomato and 3 minced cloves of garlic to the basic recipe.

Sauce Velvet:

In a blender or food processor blend or process the first six ingredients until smooth. Add the soft tofu, and blend briefly. Transfer to a small sauce pan. Add white pepper, and salt to taste. The white pepper preserves the ivory color of the sauce. Heat briefly and serve. This Sauce Velvet is delicious chilled, serves on chilled pate.

• (Per serving, including Sauce Velvet: Calories 492, Fat 14%, Protein 25%, Carb. 60%, 1 mg Choles.)


GREEN VEGETABLE PATE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pk Unflavored Gelatin

1/2 c Cold Water

1 tb Butter Or Margarine

1/2 c Thinly Sliced Onion

1/2 lb Sliced Mushrooms

10 oz Frozen Cut Green Beans

1/2 c Walnuts

1/2 c Parsley Leaves

1/4 c Mayonnaise

1 tb Fresh Lemon Juice

2 ts Worcestershire Sauce

3/4 ts Salt

1/2 ts Tabasco Pepper Sauce

1/4 ts Dried Fines Herbes Or

- Herbes de Provence

1/8 ts Ground Nutmeg

This vegetable pate has lively flavor and texture, but is surprisingly low in calories.In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir constantly until the gelatin dissolves, about 3 minutes. Set aside.

In a large skillet, melt the butter, then add the onion and mushrooms and cook over medium heat for about 4 minutes. Add the beans, cover and cook 4 to 5 minutes. Put the cooked vegetables in the bowl of a food processor. Add the gelatin and the remaining ingredients, and process until pureed. Pour into a 3 cup mold and chil until firm. Unmold and serve with crackers.




Bulgar Wheat Loaf Recipe

¾ cup water
½ cup bulgar wheat
2-1/2 to 2-1/2 cups flour
2 Tbsp brown sugar
1 to 1-1/2 salt
1 Tbsp yeast
1 cup water, heated to 120 to 130 degrees
¼ cup oil
1 cup whole wheat flour
2 tsp water
1 egg white
1 tsp bulgar wheat

Grease cookie sheet. Bring ¾ cup water to a boil in small saucepan. Remove from heat. Stir in ½ cup bulgar. Let stand for 20 to 25 minutes or until water is absorbed.

In a large bowl, combine 1 cup flour, brown sugar, salt, yeast, 1 cup hot water and oil. Beat at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in bulgar mixture, whole wheat flour and 1 cup flour to form a stiff dough.

On floured surface, knead in ¼ to ½ cup flour until dough is elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover loosely with cloth towel. Let rise until double, about 45 minutes. Punch down several times to remove bubbles. Shape into two round loaves. Cover and let rise about 30 minutes. Heat oven to 375 degrees. With a sharp knife, cut a ½-inch deep slash across the top of loaf. Cut another at a right angle, making a cross.

Optional: In small bowl, beat 2 teaspoons water and eeg white until blended. Brush over top of loaf. Sprinkle with 1 teaspoon Bulgar, if desired. Bake for 25 to 35 minutes or until golden brown.



Ginkgo Nuts

A prehistoric tree that survives

The ginkgo, often called the Maidenhair Tree, is one of the prehistoric trees that still survives. It is native to ancient China, but it also grew in the United States at one time a few million years ago

Ginkgo biloba - Maidenhair Tree

The tree was sometimes used as a decorative tree along the avenues of the northeastern United States at the turn of the century. The tree originated in China and Japan. It has a nut with a smooth and thin shell. Within the shell is a single green kernel that has a sweetish flavor. When roasted the kernels are highly prized by the Chinese.

The fruit of the Ginkgo resembles the native persimmon in color, size, and character. That means it has a red-orange color, is about the size of a very small fist, and resembles the persimmons with soft fleshy pulp.

When you smell a ginkgo, however, it is disagreeable and not liked. This "stink" is what has stopped Americans from eating the ginkgo nut. The term "stink to high heaven" may have come from this tree.

The ripe nuts are green or yellowish, oval in shape, and about an inch across. They are borne singly on long stems from their leaf clusters. They have a thin, foul outer flesh and a thin stony shell. The inner kernel is fairly large.

The ginkgo nut has no commercial value as an agricultural crop, although the nuts that fall are often gathered and sold in China and Japan. There is no commercial crop. It is a wild crop that is gathered. Because of the litter and smell, female trees are rare in ornamental plantings....

In China the hulls fall off theginkgo tree and the Chinese pick up the hulls, paint them a bright red, and string them in chains for wedding decorations. Then they crack the nuts and eat the contents, which seem to have no odor.

The ginkgo is called the Maidenhair Tree because it resembles a fanlike leaf that resembles the maidenhair fern. There are two lobes on each leaf that are fanlike.

Near Ellensburg, Washington there is a petrified ginkgo forest. This dates the trees as having been native to that area 15,000,000 years ago!. That was before the Rocky Mountains were born. That area was a rain forest at that time. Today it is a desert plateau right near Vantage, Washington on a high, dry plateau overlooking the Columbia River.

When the earth opened up and belched lava, the molten flow blanketed the land where the forests had stood. The trees were green and wet. No oxygen was present to permit them to burn. So they turned to stone.



Saskatchewan Mashed Pumpkin

Description: Quick, easy, and tasty for serving with a main course.

Contributed by: Christina Mader from Saskatchewan, Canada

--------------------------------------------------------------------------------

Ingredients: 3-4 cups Pumpkin, cooked, mashed

1 Onion

2 tbs. Olive Oil

1 Bell Pepper

Salt to taste

Pepper to taste

Preparation Directions:

To cook pumpkin, clean one pumpkin and peel it. Cook until soft. Then, mash it with a mixer.

Re-heat mashed pumpkin in a large saucepan.

Thinly slice an onion.

Fry the onion in olive oil till brown.

Add browned onions to pumpkins. Mix in.

Add coarse salt and fresh ground pepper to taste.

* Exported from MasterCook *

Baked catfish fillets with horseradish sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Seafood Main Dish

Amount Measure Ingredient -- Preparation Method

1 1/2 Pounds Catfish fillets

1 Tablespoon Lemon juice

Egg whites

2 Tablespoons Sour cream

1 Tablespoon Grated onion

1 Clove garlic

1/4 Teaspoon Dry mustard

1/4 Teaspoon White pepper

2 Tablespoons Butter or margarine

2 Tablespoons Flour

1 Cup Milk

4 Teaspoons Prepared horseradish

Arrange fish on baking pan sprayed with nonstick cooking spray.

Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks

form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.

Spoon some of mixture on top of each fillet.

Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily

through flesh. Meanwhile in small saucepan melt butter. Blend in flour until

smooth. Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper.

Cook and stir over medium heat until mixture is bubbly and slightly thickened.

Serve over fish.

Ingredients

2 cups escarole - torn, rinsed and dried

2 cups romaine lettuce - torn, washed and dried

2 cups Bibb lettuce, rinsed and torn

12 slices plum tomato

1/2 cup balsamic vinegar

1 tablespoon olive oil

1 tablespoon grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon lemon juice

1/4 cup low fat, low sodium chicken broth

salt and pepper to taste

Directions

1 In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.

2 Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.

Pumpkin Cookies

Grandma's Favorite

Description: This is grandma's favorite recipe. We provide the pumpkins each year. A week or two later the kids are rewarded with this mouth watering seasonal goodie. It's one of the things that makes us look forward to "over the river and through the woods..."

Ingredients:

1 cup
Shortening

3/4 cup
Sugar

1 cup
Cooked, strained Pumpkin(or canned)

1
Egg

2 cups
Flour

1 cup
Raisins

1/2 cup
Molasses

1 teaspoon
Baking Soda

1 teaspoon
Cinnamon

1/4 teaspoon
Nutmeg

1/2 teaspoon
Salt

Preparation Directions:

Pre-heat oven to 375.
Cream shortening and sugar.
Mix in pumpkin ,egg, and molasses.
Stir in dry ingredients, spices and raisins.
Drop by the spoonful onto an ungreased baking sheet.
Bake 10 to 12 minutes.


Serving Tips and Suggestions:

These cookies taste best with a cold glass of milk.


TURDUCKEN

CHEF PAUL’S HOLIDAY DINNER
SERVES 24-30

It’s a lot of fun to let your guests think you’re serving them a regular holiday turkey. When you start to carve the “turkey,” they’ll be quite surprised to see you cut through its “bones!”

Since the Turducken takes about 8 hours to cook (and then it needs to cool at least 1 hour before it’s carved), you will need to plan your time wisely. First, be sure your oven temperature control is accurate by using (or purchasing) an inexpensive oven thermometer to monitor the oven’s temperature instead of relying on the oven temperature control. Otherwise, your Turducken may take considerably less or more time than you have planned.

The quickest way to prepare your Turducken is to get friends or family members to help make the dressings and de-bone the fowl. (If you’re on your own, you will need to allow more time for preparation of the Turducken). We get letters every year from “Turducken Teams” – friends and relatives who gather together to make (and eat!) their Turduckens as a group activity! It might be fun to take pictures along the way so that you can look back and have “Turducken” memories year-round!

It’s also nice to serve additional dressing in bowls at the table, so our dressing recipe will make about 8 cups extra of each dressing. If you do not want to serve extra dressing with your Turducken, you can cut each dressing recipe in half.

If you’re inexperienced at de-boning fowl, start with the turkey; because of its size, you can more easily see the bone structure. After de-boning the turkey, the duck and chicken will go much faster. And remember, each time you do a Turducken it gets easier; it doesn’t take magical cooking abilities, it just takes care. What is magical is the way people eating your Turducken will feel about your food!

1 (15 to 20 pound) turkey

1 (5 to 6 pound) domestic duckling

1 (3 to 4 pound) chicken

Andouille Sausage Dressing (recipe follows)

Cornbread Dressing (recipe follows)

Shrimp Dressing (recipe follows)

Sweet Potato Eggplant Gravy (recipe follows)

1 (15 x 11-inch) ungreased baking pan, at least 2½” deep

6 sheet pans

3 metal or bamboo skewers

1 pan, larger than the 15 x 11-inch pan, that the smaller pan will fit inside with room to spare (NOTE: The 15 x 11-inch pan size is ideal because the Turducken fits snugly in the pan and stays in the proper shape while cooking.)

1 small hammer

STEPS FOR MAKING THE TURDUCKEN

An Important Note About Refrigeration: As you complete the steps for making the Turducken, you will be refrigerating the fowl and dressings. It is very important to keep the meats as cold as possible before preparing them, and to chill all the finished items as quickly as possible after preparing. The best way to accomplish this is to spread the prepared items (or lay them flat in the case of the de-boned fowl) on a sheet pan and place them in the coldest part of your refrigerator. While the items are chilling, keep the refrigerator door closed as much as possible.

STEPS TO BE DONE ONE DAY AHEAD

Prepare the Cornbread for the Cornbread Dressing
De-bone the turkey, chicken and duck
Bring the water to a simmer and prepare the Poultry Stock
Roast the vegetables for the Sweet Potato Eggplant Gravy
Prepare the Andouille Dressing
Prepare the Cornbread Dressing
Prepare the Shrimp Dressing
Assemble the Turducken

“TURDUCKEN” DAY!

Bake the Turducken
10. 10. Prepare the Sweet Potato Eggplant Gravy

11. 11. Let the Turducken rest for 1 hour before serving

12. 12. While the Turducken is resting, bake the extra dressings

TURDUCKEN SHOPPING AND PREPARATION LIST

• 1 chicken (3 to 4 pound)
• 7 bay leaves

• 1 duckling (5 to 6 pound)
• ¾ cup corn flour

• 1 turkey, (15 to 20 pound)
• 1 cup cornmeal

• 2 lbs. duck or chicken giblets
• 2 tablespoons dark brown sugar

• 2½ pounds andouille sausage
• 1 cup evaporated milk

• 1½ pounds shrimp, peeled
• 1 cup sugar

• 9 cups celery, chopped (total)
• 6 cups very fine dry breadcrumbs,
unseasoned (preferably French bread)

• 7 tablespoons garlic, minced (total)
• 11 tablespoons Chef Paul Prudhomme's Magic Pepper Sauce™

• 8 cups green bell peppers, chopped
• 21 tablespoons Chef Paul Prudhomme's Meat Magic ®

• 12 cups onions, chopped (total)
• 4 tablespoons Chef Paul Prudhomme's Poultry Magic®

• 2 garlic heads, whole
• 7 tablespoons Chef Paul Prudhomme's Seafood Magic®

• 4½ lbs. medium onions, whole (about 6)
• 1 teaspoon Chef Paul Prudhomme's Vegetable Magic®

• 3 lbs. sweet potatoes, whole (about 4)
• 1 (15x11-inch) baking pan, at least 2½” deep

• 2 lbs. whole eggplants (about 2)
• 1 pan, larger than the 15 x 11-inch pan

• 3 whole eggs
• 1 small hammer

• 2 cups heavy cream
• 3 metal or bamboo skewers

• 2 cups milk
• 6 sheet pans

• 5 sticks unsalted butter
• vegetable oil

• 2 cups all-purpose flour
• aluminum foil

• 7½ teaspoons baking powder

STEP 1. Prepare the Cornbread for the Cornbread Dressing

Sometimes people from Louisiana like their cornbread and dressing somewhat sweet. If you prefer a less sweet dressing, make your cornbread without sugar.

CORNBREAD
Makes about 9 cups crumbled

2 cups all-purpose flour

1 cup cornmeal

¾ cup corn flour (NOTE: Also available at many health and international food stores)

1 cup sugar

7½ teaspoons baking powder

1 teaspoon Chef Paul Prudhomme’s Vegetable Magic®

2 cups milk

8 tablespoons unsalted butter, melted

1 whole egg, beaten

Preheat the oven to 350°.

In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and Vegetable Magic; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat. Pour the mixture into a lightly oiled baking pan and bake at 350° until golden brown, about 40-55 minutes. Remove from pan, cool and break into crumbs (not too fine, and leave some coarser chunks for texture).

STEP 2. De-bone the Turkey, Chicken and Duck

NOTES ON DE-BONING:

It’s helpful to keep the following in mind:

· · Your goal is to end up with one large piece of essentially boneless turkey meat; the finished product will contain only the tip end of each leg bone and the first two joints of each wing. You will end up with one piece of completely boneless duck meat and one piece of completely boneless chicken meat.

· · Be careful not to pierce the skin except for the initial slits. (Cuts in the skin tend to enlarge during cooking and make the end result less attractive as well as drier.)

· · Allow yourself plenty of time, especially if you’re a beginner. And even if you are experienced, approach the de-boning procedure with a gentle, careful touch - - the meat is not tough and you want to end up with as much of it as possible.

· · De-bone one side of each bird - - either the left or right - - before doing the other side.

· · Use a sharp knife and use mainly the tip; stay close to the bone at all times with the knife.

· · It’s worth the time and effort!

TO DE-BONE THE TURKEY

Place the turkey, breast down, on a flat surface. Make an incision the entire length of the spine through the skin and flesh. Starting from the neck end and using the tip of the knife, follow as close to the bone as you can cut, carefully teasing the skin and meat away from the frame. Toward the neck end, cut through the meat to expose the shoulder blade (feel for it first and cut through small amounts of meat at a time if you have trouble locating it); cut the meat away from around the bone and sever the bone at the joint so you can remove the blade.

Disjoint the wing between the second and third joint; free the heavy drumstick of the wing and remove it, being careful to leave the skin intact. Continue teasing the meat away from the backbone, heading toward the thighbone and being careful to keep the “oyster” (pocket of meat on the back) attached to the skin instead of leaving it with the bone.

Cut through the ball-and-socket joint to release the thighbone from the carcass; you should now be able to open up the bird more in order to better see what bones are still left to deal with. Continue teasing the meat away from the carcass until you reach the center front of the breastbone. Then, very carefully separate the skin from the breastbone at the midline without piercing the skin (go slowly because the skin is very thin at this point).

Repeat the same de-boning procedure on the other side (left or right) of the turkey, with the turkey still breast down. When both sides are finished, carefully remove the carcass. Then remove the thighbone and leg bone on each side as follows. Being careful not to break through the skin, use a small hammer to break the leg bone completely across, about two inches from the tip end. Then manipulate both ends of the bone with your hands to be sure the break is complete. Leave the tip of the bone in, but remove the leg bone and thighbone as one unit. To do this, cut the meat away from around the thighbone first, using the knife tip; then, holding the thighbone up with one hand, use the other hand to carefully cut the meat away from around the leg-thigh joint. (Don’t cut through this joint, and don’t worry if it seems as if you’re leaving a lot of meat around the joint - - it can’t be helped and, besides, it will add flavor when you make the stock with the bones!) Then use the blade of the knife to scrape the meat away from the leg bone; remove the leg-thigh bone. With your hands or the knife, one by one remove as many pin bones from the leg meat as possible; then, if necessary, pull the tip of the leg bone to turn the meat to the inside (so the skin is on the outside and it looks like a turkey again). Lay the de-boned turkey on a sheet pan and immediately place in the coldest part of the refrigerator. Reserve the bones and neck for making the Poultry Stock. Reserve and refrigerate the giblets for making the Cornbread Dressing.

TO DE-BONE THE DUCK

Place the duck, breast down, on a flat surface and follow the same procedure as you did to de-bone the turkey, except this time you will remove all the bones, instead of leaving in part of the wing and leg bones. To de-bone each wing, cut off the first two joints of the wing (and save for stock), leaving the wing’s drumstick; cut the meat from around the drumstick and remove this bone. When you reach the thigh, follow the thigh-leg bone with the knife blade to release the bone as one unit, again being careful not to cut through the skin. Lay the de-boned duck on a sheet pan and immediately place in the coldest part of the refrigerator. Reserve the bones and neck for making the Poultry Stock. Reserve and refrigerate the giblets for making the Cornbread Dressing.

TO DE-BONE THE CHICKEN

Use precisely the same procedure to de-bone the chicken as you used to de-bone the duck. Lay the de-boned chicken on a sheet pan and immediately place in the coldest part of the refrigerator. Reserve the bones and neck for making the Poultry Stock. Reserve and refrigerate the giblets for making the Cornbread Dressing.

STEP 3. Bring the Water to Simmer and Prepare the Poultry Stock

POULTRY STOCK
Makes about 1 gallon

The reserved carcasses from the turkey, chicken and duck

2 gallons water (at a simmer)

In a stockpot, or other large pot, bring 2 gallons of water to a boil. When the water is boiling, reduce the heat to a slow simmer. (The water will be used for making the Poultry Stock).

Preheat the oven to 400°.

Place the reserved bones and necks in a roasting pan. Place in the oven and roast until the bones are a rich golden brown, about 30 minutes. As soon as the carcasses are browned, place them in the pot. Simmer until the stock has reduced by half and has a rich poultry flavor, about 2 - 3 hours. Strain and refrigerate until ready to use.

*Note: You will have extra stock at the end of the recipe should you need it to thin out the Sweet Potato Eggplant Gravy.

STEP 4. Roast the Vegetables for the Sweet Potato Eggplant Gravy

2 lbs. whole eggplants (about 2 whole)

4½ lbs. medium onions, whole (about 6 whole)

3 lbs. sweet potatoes, whole (about 4 whole)

6 oz. garlic, whole (about 2 whole)

Vegetable oil

Preheat the oven to 350°.

Rub all the vegetables lightly with vegetable oil. Place the oiled vegetables in a roasting pan. Place in the oven and roast until the vegetables are brown on the outside and the eggplants are deeply wrinkled, about 2½ hours. Remove the eggplants, onions and garlic and set aside to cool. Increase the oven temperature to 425° and return the sweet potatoes to the oven. Continue to roast until brown juices are beginning to come out of the potatoes, about 30 minutes.

When cool enough to handle, peel and coarsely chop the eggplants, onions and sweet potatoes. Peel the garlic and mash with a fork. Refrigerate the ingredients separately until ready to use.

STEP 5. Prepare the Andouille Dressing

ANDOUILLE SAUSAGE DRESSING
Makes about 12 cups

6 tablespoons unsalted butter, in all

2½ pounds Andouille Sausage (preferred) or other good quality smoked pork sausage, ground (8 cups) (see NOTE)

5 cups chopped onions

3 cups chopped celery

2½ cups chopped green bell peppers

¼ cup minced garlic

7 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce™

5 tablespoons Chef Paul Prudhomme’s Meat Magic®

3 cups very fine dry breadcrumbs, unseasoned

(preferably French bread)

NOTE: If you are not using andouille, add 1 to 2 more tablespoons Chef Paul Prudhomme’s Meat Magic® for a fuller flavor. Magic Seasoning Blends’ Andouille Smoked Sausage is available by calling (800) 457-2857. Overnight or 2nd day shipping required.

Melt 1 tablespoon of the butter in a 5-quart pot over high heat. When the butter is melted, add the ground andouille. Cook, stirring and scraping the bottom frequently to prevent sticking, until the andouille is beginning to brown and the oil is beginning to render from the andouille, about 6 minutes. Add the onions and cook, stirring frequently, until the onions are faded and translucent, but not brown, about 5 minutes. Add the celery, bell peppers and garlic. Continue to cook, stirring and scraping frequently, until the celery and bell peppers are faded in color, about 4 minutes. Add the Magic Pepper Sauce and Meat Magic. Stir and scrape until mixed in well and the brown crust on the bottom of the pot is dissolved. Remove the pot from the heat and add the remaining butter. Stir until the butter is melted. Fold in half of the breadcrumbs, using a bottom to top folding motion. When mixed in well, fold in the remaining breadcrumbs. Continue to fold until the breadcrumbs are evenly moistened but still somewhat dry and cakey.

Remove from heat and spread on a sheet pan as thinly as possible. Refrigerate sheet pan in the coldest part of the refrigerator until dressing is very cold. (Note: The goal is to chill the dressing as quickly as possible. Spreading the dressing in a thin layer on a sheet pan allows it to cool very quickly. In our refrigerator, this took a little over 1 hour).

STEP 6. Prepare the Cornbread Dressing

CORNBREAD DRESSING
Makes about 12 cups

1 cup evaporated milk

2 eggs

10 tablespoons unsalted butter, in all

3 bay leaves

3 cups finely chopped onions

2 cups finely chopped green bell peppers

1¾ cups finely chopped celery

1½ tablespoons minced garlic

4 tablespoons Chef Paul Prudhomme’s Poultry Magic®

4 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce™

2 lbs. duck or chicken giblets, ground

8 cups roughly crumbled Cornbread (See recipe from

STEP 1)

Process the eggs and milk together in a blender at medium speed until fully combined, about 20 seconds. Set aside.

Spread the crumbled cornbread (from STEP 1) on a sheet pan and bake in a 300° oven until the crumbs are dry and a touch of brown is showing on the larger pieces, about 30 minutes.

In a 5-quart pot, melt 6 tablespoons of butter together with the bay leaves. Add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the bell peppers, celery, garlic, Poultry Magic and Magic Pepper Sauce. Cook, stirring and scraping frequently, until the onions are beginning to brown and the celery and bell peppers are faded in color, about 4 minutes. Add the giblets. Stir until the giblets are fully cooked, but not browned, and the seasoning has a rich high flavor, about 5 minutes. Add the remaining 4 tablespoons of butter and remove from the heat. Stir well until butter is melted. Remove bay leaves.

Put the baked crumbled cornbread in a large mixing bowl. Fold in the milk/egg mixture, then fold in the vegetable mixture until evenly mixed.

Spread the dressing on a sheet pan as thinly as possible. Refrigerate sheet pan in the coldest part of the refrigerator until dressing is very cold. (Note: The goal is to chill the dressing as quickly as possible. Spreading the dressing in a thin layer on a sheet pan allows it to cool very quickly. In our refrigerator, this took a little over 1 hour).

STEP 7. Prepare the Shrimp Dressing

SHRIMP DRESSING
Makes about 11 cups

8 tablespoons unsalted butter, in all

4 bay leaves

4 cups chopped onions

4 cups chopped celery

3 cups chopped green bell peppers

1 tablespoon minced garlic

7 tablespoons Chef Paul Prudhomme’s Seafood Magic®

1½ pounds shrimp, peeled and chopped

3 cups very fine dry bread crumbs, unseasoned

(preferably French bread)

1 cup Poultry Stock (see Recipe)

Melt 6 tablespoons of the butter in a 5-quart pot together with the bay leaves over high heat. When butter is melted, add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the celery, bell peppers, garlic, and Seafood Magic. Cook, stirring frequently, until the celery and bell peppers are faded in color, about 4 minutes. Add the shrimp and stir in well. Add the remaining 2 tablespoons of butter and stir until butter is melted. Add half of the breadcrumbs. Cook, stirring constantly, until the breadcrumbs are fully moistened and blended in, about 2 minutes. Add the remaining breadcrumbs and continue to stir until all the breadcrumbs are mixed in, about 2 minutes. Remove from heat, pull out bay leaves and stir in the stock. The dressing should be bound and thick but not wet.

Spread the dressing on a sheet pan as thinly as possible. Refrigerate sheet pan in the coldest part of the refrigerator until dressing is very cold. (Note: The goal is to chill the dressing as quickly as possible. Spreading the dressing in a thin layer on a sheet pan allows it to cool very quickly. In our refrigerator, this took a little over 1 hour).

STEP 8. Assemble the Turducken

TURKEY: Spread the turkey, skin down, on a sheet pan exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 4 tablespoons of the Meat Magic, patting it in with your hands. (Be sure to turn the leg, thigh and wing meat to the outside so you can season it also).

Stuff each leg cavity with about 1½ cups of the Cornbread Dressing , pressing it into the cavities with your fingers or the round handle of a wooden spoon. Pack each cavity well, but not too tightly. (If too tightly packed, it may cause the skin to burst open during cooking).

Stuff each wing cavity with about 1 cup of the Cornbread Dressing , pressing it in as before.

Fill the center of the breast cleavage with about 1 cup of the cornbread dressing. Shape the dressing with your hands to fit the space and smooth it so that it is level with the rest of the breast meat. Shape 2-3 cups of the dressing into an even layer over the remaining exposed meat , about ¾-inch thick. (Do not put any dressing over the exposed skin flap at the neck). You should use about 8 - 9 cups dressing. Return the stuffed bird to the refrigerator.

Place the remaining dressing in a baking pan. Cover with plastic or foil and refrigerate until ready to bake.

DUCK: Place the duck, skin down, on a sheet pan. Season the exposed duck meat generously and evenly with about 3 tablespoons Meat Magic, pressing it in with your hands. Then, place the Andouille Dressing on the duck meat , using the same technique as before, filling and leveling the cleavage area first, then making an even layer over the meat, about ½ inch thick. You should use about 4 cups dressing. Return the stuffed bird to the refrigerator.

Place the remaining dressing in a baking pan. Cover with plastic or foil and refrigerate until ready to bake.


CHICKEN: Arrange the chicken, skin down, evenly on a sheet pan. Season the exposed chicken meat generously and evenly with about 1 tablespoon Meat Magic, pressing it in with your hands. Repeat the filling process with the Shrimp Dressing , using about 3 cups of dressing and making the layer about ½ inch thick. Return the stuffed bird to the refrigerator.

Place the remaining dressing in a baking pan. Cover with plastic or foil and refrigerate until ready to bake.

ASSEMBLY: Have the 3 skewers, 15 x 11-inch baking pan and the larger pan nearby for the next steps. Starting with the chicken: Roll one side of the chicken around the dressing towards the middle. Repeat with the other side, returning the bird to a chicken shape. If necessary, use a skewer to hold the flaps together.

Place the rolled up chicken on top of the stuffed duck , placing it in the center and rolling up the duck meat around the chicken. Use a skewer to close the flaps of the duck. When the duck is securely skewered, pull out the skewer from the chicken.

Place the rolled up duck/chicken on top of the turkey , placing it in the center and rolling up the turkey meat around the duck/chicken in the same way as before. Fold the sides (and neck flap) of the turkey together and secure them by piercing them onto the tip of the skewer to close the bird. Invert the 15 x 11-inch baking pan and place it over the top of the Turducken. Pull out the skewer and press down so that the pan is firmly wedged on top of the bird. Enlist another person’s help to carefully turn the Turducken over so that it is sitting breast side up in the 15 x 11-inch pan. Cover the tips of the wings with aluminum foil. Roll up two pieces of aluminum foil and place them under the front and back openings of the Turducken (this will help to keep the stuffing from falling out of the openings).

Place the Turducken pan in the larger pan with sides at least 2½ inches deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the Turducken generously and evenly with about 3 tablespoons more Meat Magic, patting it in gently. Refrigerate the Turducken until ready to bake.



The Rolled Up Chicken with Dressing Inside
Placing the Rolled Up Chicken on Top of the Duck
Rolling up the Duck around the Chicken
Placing the Rolled Up Duck/Chicken on Top of the Turkey



Rolling up the Turkey around the Duck/Chicken
Closing up the Seam of the Turkey (It's Officially a Turducken!)
Placing the Pan over the Turducken (This Holds the Turducken Together)
Removing the Skewer

STEP 9. Bake the Turducken

Place the Turducken in the oven. Bake at 225° until done, about 8 hours, or until a meat thermometer inserted through to the center reads 165°.

At 4 hours: Cover the Turducken with aluminum foil.

At 7 hours: STEP 10: Prepare the Sweet Potato Eggplant Gravy (Recipe Follows)

At 8 hours: Check temperature in the center of the Turducken. When the interior temperature reads 165°, remove the Turducken from the oven.
STEP 11: Let the Turducken rest for 1 hour before serving

While the Turducken is resting, bake the extra dressings.

STEP 12: Bake the extra dressings

Increase the oven temperature to 375°.

Remove the covers from the three dressings and place them in the oven.

Drain all the drippings from the Turducken and add them to the gravy.

At 8:40 hours: Check the dressings. If they are not browned on the top, increase the oven temperature to 425°.

At 9 hours: Remove the Dressings from the oven.
Carve the Turducken.

With strong spatulas inserted underneath (remember there are no bones to support the bird’s structure), carefully transfer the Turducken to a serving platter and present it to your guests before carving. Then place the Turducken on a flat surface to carve. Be sure to make your slices crosswise so that each slice contains all three dressings and all three meats. Cut each slice in half for serving. Serve with a scoop of each dressing and ½ cup of the gravy, or serve additional bowls of the dressings on the side.





STEP 10: Prepare the Sweet Potato Eggplant Gravy

SWEET POTATO EGGPLANT GRAVY
Makes about 4½ quarts

Roasted Vegetables (from STEP 4)

8 tablespoons unsalted butter

5 tablespoons Chef Paul Prudhomme’s Meat Magic®

7 cups Poultry Stock, in all (see recipe above)

2 tablespoons dark brown sugar

2 cups heavy cream

The drippings from the Turducken

Roast and prepare the vegetables ahead of time. See STEP 4 for directions.

Prepare the Gravy

Melt the butter in a large pot over high heat. Add the reserved onion and cook, stirring well, for 2 minutes. Add the mashed garlic and 2 tablespoons of the Meat Magic. Cook until onions are soft and translucent, about 4 minutes, stirring and scraping the bottom frequently. Add the eggplant and the remaining Meat Magic. Stir and scrape well for 2 minutes. Add the stock. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer slowly until thick, about 50 minutes. Add the reserved sweet potato and the brown sugar. Purée (use a hand held mixer or food processor) until the mixture is thick, light and fluffy. Add the cream, return to a boil, then reduce the heat and keep warm over a very low fire.

As soon as the Turducken has come out of the oven and the drippings have been drained off, add the drippings to the gravy. If the gravy is too thick, add some stock to adjust. Just before serving, increase heat and return to a full boil. Remove from heat and serve.

STEP 11: Let the Turducken rest 1 hour before serving

STEP 12: While the Turducken is resting, bake the extra dressings

Copyright © 1985 by Paul Prudhomme

Magic Seasoning Blends® are available in most seasoning sections of your local supermarket. If not, ask your store manager to stock them. Or call toll free and ask for a free brochure with recipes (800) 457-2857 • (504) 731-3590

Website: www.chefpaul.com • Fax: (504) 731-3576 • Address: 824 Distributors Row, P.O. Box 23342

New Orleans, LA 70183-0342


 

Turducken Recipe
I don't have the original print version of this recipe, but I found it in the Toronto Star about 2 years ago. For comparison, check out Paul Prudhomme's recipe - except for the stufing, it's practically identical.

The Toronto Star's Recipe:

You will need cotton thread, a darning needle, cotton butcher's string, cheesecloth and a meat thermometer. Considering the cooking time, it is best to debone the birds and make the stuffing and stock a day ahead. For food safety reasons, do not stuff the birds ahead of time. To have the turducken finished for dinner, you will have to put it in the oven around 4 a.m. Make sure your oven temperature is accurate before starting. Otherwise, cooking time could vary drastically because of the low temperature. To toast pine nuts, cook them over low heat in a heavy skillet about 10 minutes or until nicely browned.

Ingredients:

20 to 25 lb (9 to 11 kg) fresh turkey
4 to 5 lb (2 to 21/4 kg) duck
3 to 4 lb (1 1/2 to 2 kg) chicken
4 carrots, quartered
4 stalks celery, quartered
2 leeks, white part only, chopped, washed
2 onions, quartered
4 cloves garlic, halved
10 peppercorns
8 parsley stems
4 sprigs fresh thyme
2 bay leaves, crushed

Stuffing:

2 lb (1 kg) hot Italian sausages
6 onions, chopped
7 stalks celery, chopped
2 red peppers, chopped
5 cloves garlic, minced
1 tbsp each: paprika, dried thyme
2 tsp dried oregano
2 tsp fennel seeds, crushed
10 cups cubed multigrain bread, crusts removed (about 2 small loaves)
1/2 cup toasted pine nuts

Seasoning mix:

2 tbsp each: salt, dried oregano
4 cloves garlic, minced
1 tbsp each: freshly ground black pepper, paprika, dried thyme

Gravy:

1/4 cup all-purpose flour
1/2 cup-vermouth or sherry
1 tsp dried oregano
4 cups turducken stock or chicken stock
1/2 tsp each: salt, freshly ground black pepper

Directions:

On large, clean cutting board, place turkey with neck away from you, breast side down. Using sharp boning knife, trim any excess skin. Cut through skin along length of one side of spine. Using knife tip, separate meat from rib cage the length of turkey. Starting at neck, cut through meat to expose shoulder blade. Cut meat away from and around the bone, severing bone at joint to remove shoulder blade. Cut wing tips off between second and third joints. Continue separating meat from back, working toward parson's nose. Keeping knife flush with frame, be sure to keep oyster (pocket of meat near centre of back) attached to skin rather than leaving it with bone. Cut meat away from and around thigh bone. Cut through joint to remove thigh bone, leaving drumstick bone attached. Remove as many tendons as possible. Take breast off bone until you are at tip of breast bone. Repeat on other side of turkey.

Lift up bones, cutting off remnants of flesh. Take care not to puncture breast. You will end up with a flat, boneless (except for wings and legs) turkey with the skin intact in one large piece. Cover and refrigerate. Reserve bones for stock. Debone duck in same way, but debone wings and legs also. Cut through skin at tip of drumstick bone and scrape down bone, separating meat as you go. At the base, work from inside duck and remove bone, keeping skin intact. Repeat with remaining leg. Cut off first two joints of the wings. Slip out each wing bone in exactly the same way as the leg bones. Cover and refrigerate. Reserve bones for stock.

Repeat boning procedure on chicken. Cover and refrigerate. Reserve bones for stock.

For stock, put reserved bones in stock pot with carrots, celery, leeks, onions, garlic, peppercorns, parsley, thyme and bay leaves. Cover with cold water. Bring to boil, reduce heat and simmer 2 to 3 hours, skimming off froth as necessary. Strain through fine mesh sieve. Discard solids or reserve meat and vegetables for soup. Return stock to pot and boil until reduced to 4 cups.

For stuffing, remove casings from sausage. In dutch oven, cook sausage, breaking up with spoon over medium-high heat 5 minutes or until browned. Add onions, celery, red peppers, garlic, paprika, thyme, oregano and fennel seeds. Reduce heat to medium and cook, covered, 12 minutes, until vegetables are softened. Stir in bread and pine nuts.

For seasoning mix, in small bowl, combine salt, oregano, garlic, pepper, paprika and thyme. Place turkey skin side down on clean large work surface. Rub 4 tablespoons seasoning mix evenly on meat. Spread 5 cups stuffing in even layer to cover turkey.

Place duck, skin side down, centred on turkey. Rub 2 tablespoon seasoning evenly on meat. Spread 3 cups stuffing in even layer to cover duck.

Place chicken, skin side down, centred on duck. Rub 2 tablespoons seasoning evenly on meat. Cover evenly with remaining stuffing.

Put hands under turkey and fold sides together. Using cotton thread and darning needle, sew up back of turkey. If there is a gap where sides don't meet, cover with strip of cheesecloth before sewing.

Starting under legs, truss turkey with cotton string at 1 -inch intervals the length of the bird, down to parson's nose.

Turn turkey over and place, back side down, on rack in large roasting pan. Tie legs together.

Roast in centre of preheated 200F oven for 13 to 15 hours, until meat thermometer inserted in middle through to centre reads 165F. Remove drippings from pan every few hours.

Transfer to large platter and tent with foil. Let sit I hour.

For gravy, drain all but 2 tablespoons fat from roasting pan. Heat pan over medium heat. Add flour and cook, stirring, 30 seconds. Add vermouth or sherry and oregano. Cook, whisking constantly, until almost evaporated. Whisk in stock. Bring to boil. Reduce heat and simmer, stirring to scrape up brown bits from bottom of pan, 8 minutes or until thickened slightly. Add salt and pepper.

To serve, remove string and cut bird in half lengthwise. Slice each half crosswise into 3/4 inch thick slices. Serve with gravy.

Makes 15 to 25 servings.

 


 

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