Gently fold to combine.įlour your work surface and turn out dough. Process to combine.Īdd the mixture to a bowl along with 3 ½ Tbsp of ice water. In a food processor combine 6 ¼ ounces of all purpose flour along with 10 Tbsp cold unsalted butter, ½ tsp of salt, and 1 Tbsp of sugar. Once the turkey is removed from the oven, place the stuffing in the oven and cook for about 20 minutes. Stir to combine.īutter a casserole dish and then add stuffing evenly. In a mixing bowl combine 1 egg with ¼ cup of turkey stock and beat to combine before adding to stuffing mixture. Remove stuffing when the turkey has reached 130☏ and combine with the reserved stuffing. Insert cheesecloth into the cavity of the turkey and then add as much stuffing as you can fit. Mix to combine and season with salt and pepper. In a large bowl add your toasted bread along with your onion celery mixture plus 1 Tbsp of parsley and ⅔ cup of turkey stock. Cook for about 2 minutes before adding 1 Tbsp sage, 1 tsp thyme, and 1 tsp of rosemary. In a high-walled sauté pan add: 1 Spanish onion (finely chopped) along with 2 chopped ribs of celery. Cook in a 225☏ oven for one hour, stirring occasionally. Place the tray of veggies back in the oven for 20 minutes.Ĭarve the turkey and serve with everything else and enjoy!ĭice ¾ of a loaf of white sandwich bread. Strain any juice in the baking sheet to help make gravy. Remove from oven and let the turkey rest for 30 minutes. Place back in the oven, and increase the temperature to 400☏ and cook for an additional 45 minutes, or until the thickest part of the breast registers 160☏. Remove stuffing from the turkey and then brush down turkey with clarified butter. Flip turkey so it’s breast-side up and place on the wire rack on top of the vegetable mixture. The turkey should already be cooked to 130☏. On a rimmed baking sheet add your turnip, parsnip, carrot and onion mixture and place a wire rack on top. Season with salt and pepper and top with vegetable oil. While the turkey cooks, chop up your turnips, parsnips, and carrots and add them to a bowl along with your red pearl onions. When the turkey has reached 130☏, remove from the oven. Place the turkey breast-side down onto the cylinders and top the turkey with 1 pack of bacon. Place three of them widthwise and 1 lengthwise onto your pan - this will hold the turkey up. Add your stuffing (recipe below) and then tie the cheesecloth shut. Line the inside of the turkey with a few layers of cheesecloth. Once fully coated, let rest uncovered in the fridge for 24 hours. Then add 1 ½ tsp of baking powder to the salt and pepper mixture and cover the outside of the turkey. Rub about ¾ of that mixture under the skin. Combine ¼ cup of kosher salt with 1 Tbsp of black pepper. Stack 2 burgers onto each slider roll.First, loosen the skin from the turkey. Place a patty on top of each onion-cheese stack. Top a dollop of sauteed onions on top of each cheese crisp. Using a large spatula and dowel, smash the burgers down and then smear away with the spatula. Sprinkle cheddar cheese onto skillet to make cheese crisps.Īdd beef balls to the skillet and season with salt and pepper. Saute diced onions until they’ve softened and started to brown. Freeze the meat and your food processor blade for 15 minutes.Īdd the beef into a food processor and pulse for 30 seconds or until it reaches a pebbly texture.įorm the ground beef into 1-inch meatballs. Enjoy!Ĭut the chuck and short rib into 1-inch cubes and place on a parchment-lined baking sheet. Top each beef patty with a slice of american cheese, then a single dill pickle chip, then the top bun. Invert the 6 burgers onto a plate or wire-rimmed baking sheet. Then place the top bun on top of the bottom bun. Top each burger with a little bit of kosher salt.Īdd the bottom bun directly onto the top of each patty (yes, before you’ve flipped it). Lay the 6 beef patties on top of the onions, leaving as little room between burgers as possible. Once the beef patties are frozen, break them apart into individual patties. Stir and sweat the onions for 2-3 minutes in the pan. Pour in a little water over top to help the onions steam. Add your onions in an even letter on the bottom of the skillet. Coat the bottom of your cast iron skillet with vegetable oil. Place the tray of meat into the freezer to firm up.ĭice 2 onions. Once all 6 patties are scored, use a metal straw to punch out 5 holes from each patty. Use your slider buns as a template, but make each patty slightly larger than the bun to account for shrinkage. Score the rectangle into 6 individual patties. Put ground beef in the bowl of a stand mixer and beat to reach a more paste-like consistency, which will make tighter patties.Ĭoax the ground beef into a rectangle shape.
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