All posts tagged with: turkey

12 Drinks of Christmas – Day 9

Do you ever get the feeling over the holiday’s when you know everything is just perfect? Like when you’re sitting around the tree on Christmas day, telling stories with friends and family. Usually there’s wine, Bailey’s or champagne involved. This year, mix it up a bit. Have some fun. Try a new tradition. This cocktail is sweet and has a refreshing natural taste from the rosemary, which you probably have in the kitchen anyway from making turkey and stuffing – just add a bit to your cocktail!

• 1.5 oz Grand Marnier
• 1.5oz Cranberry Juice (from concentrate)
• 0.5 oz Fresh Lemon Juice
• 0.5 oz Simple Syrup
• Fresh Rosemary

In a martini shaker, muddle 10-12 rosemary needles with the simple syrup. Add remaining ingredients and then add ice. Shake for about 20 seconds, until the shaker is frosted. Strain into a small rocks glass over ice. Garnish with a fresh sprig of rosemary.

Stuffing is an essential part of any traditional roasted turkey or chicken dinner.

Make your own dry bread cubes by cutting 12- 14 slices fresh bread into ½ cubes (makes about 8 cups). Spread the cubes on a baking sheet and bake in an oven at 300’c for 10-15 minutes, or let them air dry for 8-10 hours.

• 1 ½ cups celery
• 1 cup chopped onion
• ½ cup butter
• 1 tablespoon of fresh sage
• ½ tsp poultry seasoning
• ¼ tsp pepper
• 12 cups dried bread cubes
• 1 cup chicken broth

In a large pan, cook celery and onion in butter until soft and tender. When it’s done, add in fresh snipped sage, poultry seasoning and pepper.

In a large bowl, mix bread cubes with celery / onion mix. Mix well. Drizzle chicken broth to moisten, tossing lightly until it is all combined.

Place the stuffing into a casserole dish and bake covered at 325’c for 30-45 minutes.

Tips:

• Do no stuff the poultry in advance; stuff it just before you put it into the oven.
• It takes about ¾ of a cup of stuffing for each pound of turkey / chicken
• Don’t pack in the stuffing, keep it loose; otherwise it will not reach a safe temperature by the time the poultry is done cooking. It needs to reach at least 165’c (use a meat thermometer).