Roperti's Turkey Farm

34700 Five Mile Rd. Livonia, Michigan

CHRISTINE'S FAVORITE TRADITIONAL RECIPES

STUFFING ON THE SIDE

Turkey juice

1 loaf of bread; toasted & cut into cubes (electric knife works great)

1/2 cup chopped onions

1 cup chopped celery

5 eggs or egg whites

 

Spread out bread slices on a cooking sheet or a large pan and toast in the oven at 220 degrees until toasted, then place into large mixing bowl. In a seperate bowl, add onions and celery to 1 cup of turkey juice and microwave until tender. Add fork beaten eggs or egg whites to juice mixture and combine. Next, pour and stir the liquids into the toasted bread pieces, adding more turkey juice if needed until the mixture is mushy, but not dripping wet.  Pour into a greased baking pan and bake at 375 degrees for 30 to 40 minutes or until brown. Use you own judgement.

STUFFING IN THE TURKEY

Use the same ingredients as above with one exception. Boil the liver, gizzard and neck until tender and use that juice in the recipe instead of the turkey juice. Then put mixture into turkey cavity and cook following the cooking instruction for your size stuffed turkey.

CHRISTINES'S APPLE-NUT DRESSING

Christine's Apple-Nut Dressing

1 Loaf of bread; toasted & cut into pieces

2 Cups peeled & chopped apples

1/2 Cup white raisins

1 (6oz) package dried fruit mix

1 Cup chopped walnuts

Turkey juice - or - liver, gizzard & neck juice

Spread out bread slices on a baking sheet or large pan and toast in oven at 220 until toasted.   Then cut up or break toasted bread into pieces and place in a large mixing bowl.  Add apples, raisins, dried fruit mix and nuts to the bread pieces.  Fork beat the eggs in separate bowl, then add to the bread pieces.  Next, pour and stir in turkey juice or liver, gizzard and neck juice to the bread mix until it's a mushy, but not dripping wet consistency.  Pour stuffing into a greased baking pan and bake at 375 for 30 to 45 minutes or until brown.

CHRIS' TURKEY GRAVY

Liver, Gizzard, & Neck juice - or Turkey juice

4 Tbsp cornstarch

1/2 Cup water

Boil liver, gizzard and neck until tender.  Remove the liver, gizzard and neck from the pot and set aside to cool in a bowl.  In a separate bowl, mix water and cornstarch until smooth.  Next, pour cornstarch mix into the hot liver, gizzard and neck juice that's still simmering on the stove.  Stir until juice thickens.  Add water or turkey juice to thin or more cornstarch and water mixture to thicken.  Once you have reached the desired consistency, remove from heat.

DON'T FORGET

Don't forget to use your turkey bones for soup. The smoked turkey bones make a fabulous soup base also.

 

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