The Richmond Register

November 20, 2013

Time for the ‛turkey talk’

By Arritta Morris
Extension Agent

RICHMOND — It is that time of year again, when Mr. Turkey becomes our house guest for one day.

I can’t believe how this year has flown by. I bet Mr. Turkey wishes he could keep flying.

I thought I would give you some ideas before the Thanksgiving week is here.

I love the sales that go on this time of year for the old bird. You know, the larger the bird, the older the turkey may be. That is unless he was put up like some of the cattle and just fatten up for the feast of the year.

Since we are all wrapped up in lots of things to do, I thought I would give you some quick ways to possibly fix the old guy.



SLOW-COOKED TURKEY DINNER

INGEDIENTS:

1 onion diced

6 small potatoes quartered

2 cups slice carrots

1 and 1/2 lb boneless, skinless turkey thighs or turkey breast

1/4 cup flour

2 Tbsp dry onion soup mix

1 can cream of mushroom soup

1 cup chicken broth



DIRECTIONS:

Place vegetables in the bottom of slow cooker (crock pot). Place turkey thighs over vegetables. Combine remaining ingredients. Pour over turkey. Cover and cook on high for30 minutes. Reduce heat to low and cook for 7 hours.



Another slow cooker recipe for turkey:

SLOW COOKER TURKEY AND DRESSING

INGREDIENTS:

8 oz package herb-flavored stuffing mix

2 Tbsp soften butter

1/2 cup hot water    

1 onion, chopped

1/2 cup chopped celery

1/4 cup sweetened, dried cranberries

3 lbs boneless turkey breast

1/4 tsp dried basil

1/2 tsp pepper



DIRECTIONS:

Spread dry stuffing mix in a greased slow cooker. Add hot water, butter, onion, celery and cranberries. Mix well.

Sprinkle turkey breast with basil and pepper. Place over stuffing mixture.

Cover and cook on low for 5 to 6 hours, or until turkey is done but not dry. Remove turkey. Slice and set aside. Gently stir stuffing and allow to sit for five minutes before serving. Place stuffing on platter, topped with sliced turkey.

I have to tell you about a warning my son Mike always gives us. Never, never cook a deep fried turkey in one’s house. They now have ones you can use inside a home, but I still would do it out side.

My son is such a stickler on fire protection. As a small kid, he tried to drink gasoline, set the Bushy Fork Creek on fire behind our house when we lived on Boone Street and set a shower curtain on fire in our house.

Of course he went on to college and studied firefighting and has been a volunteer firefighter for several years with the Berea Volunteers.

I am so grateful he chose a career that was useful and not harmful to himself and others. If you see him, don’t tell him I told this on him as I have many more crazy things to tell you sometime about him.



Several have asked me to repeat my recipe for stuffing balls.

AUNT HELEN’S STUFFING BALLS

Go to the bread store and buy three loaves of day old bread. Set out for about three days in a large bowl to dry out.

Mix one bag of herb-type stuffing with the bread that you have broke up in this bowl. Add half cup of poultry seasoning to this mixture.

In a saucepan sauté 1 cup each of chopped onion and chopped celery in half cup of butter until softened. And to bread mix. Moisten with about 1 cup of water.

Form into balls the size of a baseball. If you want smaller ones, do the golf-size balls.

Place in a large casserole and bake for 45 minutes at 350 degrees. Pour any of your turkey gravy over the balls and heat for another 15 minutes.

The trick to the success of this is to make sure your balls are solid before baking. Enjoy.



Arritta Morris holds a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is certified as a food service specialist by the School Nutrition Association.