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PrintFennel Spiced Citrus Stuffed Turkey
(Click here to scroll down to Tony's Crawfish Stuffing/Dressing recipe)
Nothing like a good bird! Its amazing how simple it is to create a juicy and tasty bird, and yet so many utterly destroy a perfectly good formerly feathered morsel each year. Here is my step by step guide to a great bird!
To start out... You need to get that bird thawed. We all know this takes longer than you initially thought. So if need to... at the last minute, drop the bird in an ice water bath for no longer than 2-3 hours and keep it filled with ice to speed up the last minute thaw. Or if you are super smart, keep it thawing in a fridge anywhere form 2-5 days before cooking to ensure the bird is not a bird-cicle. Whatever you do - DO NOT THAW IT AT ROOM TEMP. This will be a sure ticket to illness and possible death for you and your guests.
Once the bird is thawed... The obvious is to remove the neck and gizzards that are stuffed inside the bird. Use these to help flavor the gravy if that is what you are planning to make. Then, you need to get your "flavor on" with this bird! I love fennel spice rub. Its a mixture of toasted and ground fennel seeds, coriander, black pepper and salt. Rub this all over the bird. Also take some butter slices and get under the skin of the bird (the breasts, thigh, legs, etc)... anywhere you can get under the skin, get some butta' there.
Now its time for the stuffing. DON'T stuff it with breadcrumbs. This will never work, and causes more illness than anything else on the table. Why? Because it never cooks enough and you have raw bird juices in the stuffing when the bird itself is cooked. So... instead... Stuff it with some sliced lemons tossed in rosemary and minced garlic! This will add extra moisture to the bird, and a load of fresh flavor!
Once you have it stuffed, put it on the baking rack, or make your own with celery and carrots.
Put the bird in the oven at 400F for 20 mins uncovered. Then remove, cover with foil and bake at 350 for approx 3-4 hours for an 8 to 9 pound bird. Adjust cooking time based on the size of your bird.
Remove the bird from the oven, let REST for about 10 mins before cutting in. Then slice the breasts off, legs, thighs and such, leaving no meat un-cut. :)
Plate the juicy meat along side the lemon wedges that were stuffed inside as a garnish, and enjoy your holiday or anytime "bird".
Crawfish Stuffing/Dressing
I love stuffing! Or as some call it "Dressing". The best stuffing, as I call it is made outside the bird and is loaded with creative flavors that keep you coming back for more. That is why this year I decided to toss the sausage in favor of crafish tail meat, and what a wise choice that was! Check out this recipe for my new favorite "Stuffing"... "Crawfish Stuffing"!
To get started we need to chop our veggies into a small dice. We are going to need onion, celery and a minced large clove of garlic.
Once you have them cut, get about 4 tablespoons of butter melting in a large pan.
Once the butter is melted and beginning to brown add the veggie mixture to the pan and saute until the onions are translucent.
Once your veggies are sauted its time to mix in the crawfish tail meat. I'm using about 2lbs worth. You can buy it frozen in bricks in most freezer sections.
Fold the crawfish in with the veggie mixture and let simmer and steam for a few mins.
While it's steaming and simmering, mix in your spices. I'm using a combination of about 2 tablespoons cayenne pepper, minced fresh sage, and old bay 1 tablespoon old bay.
Then ladle in approx 3-4 cups of chicken stock to the crawfish mixture and let simmer for a few mins.
Then in a large kettle take the crawfish mixture and mix it with approx 5-6 cups of breadcrumbs and stir. The breadcrumbs should become fairly most but not soggy. You may need to add an extra ladle or two of stock.
Mix in 2 eggs.
Spread mixture into a large baking dish evenly and cover with tinfoil. Bake for approx 20-30 mins at 375.
When it is cooked, remove and let rest for 5 mins then serve! Enjoy!
