Problem....

[conuly]

Lizziey got my mom a turkey before Thanksgiving, which has been in the freezer until today. I'm planning on cooking it after it defrosts in a day or so, but... I don't know how to cook turkey. Does anybody have any general turkey cooking advice? Any stuffing recipes? Any favorite side dishes that aren't holiday specific (well, yeah, christmas is a holiday I guess)?

HELP!

Comments

[lakidaa.livejournal.com]

Also: I was the deleted comment. hit post instead of preview.

There is a turkey hotline. I'll look it up for you.

But I'll give cornbread stuffing. It's not hard. just tasty.

Ingredients
1: 4 batches (look on the back of the cornmeal bag, or in a Betty Crocker cookbook. one batch of those recipes is one batch here.) of cornbread, crumbled up into golfball-and-smaller pieces.

2: 1 lb./16 oz. chicken giblets, boiled, then sliced into coin sized pieces.

3: the water that the giblets boiled in, about a quart and a half's worth of it.

4: 8 stalks celery. all sliced up into small pieces, but cook 2 with the giblets, and leave the rest raw.

5: 1 lb./16 oz. sage breakfast-style sausage, cooked, drained, and patted dry. As little oil as possible. Crumble it up.

6: One 'bunch' of Green onions, (1-3 plants) sliced down to the white/all the way up to the green tips. throw out only the roots and a tiny slice off the bottom. raw.

7:1/2 cup (about a half of a baseball-sized) white onion. raw.

8: 2 tsp. of sage seasoning.

9: at least 4 raw eggs, all blended up.

--

Instructions

1: mix all dry ingredients together well. (everything but the giblet water and the eggs)

2: mix in the (blended up) eggs.

3: put into ovensafe dish. (ok to split between 2+ dishes, as long as they're evenly blended)

4: pour on the giblet-water, gently, until moist. (like a wet sponge)

5: put in oven at 350 degrees Fahrenheit until crispy on top (until it has dried out enough and the eggs are cooked)

6: serve while steaming. eget oohs and aahs.

PS: sage sausage optional.