![]() Wrap any leftover stuffing in a foil packet.Season the turkey liberally with salt and pepper and rub the butter all over.Fold the neck skin over the stuffing and secure with skewers.Spoon the stuffing into the check and neck cavities of the bird. ![]() Meanwhile, preheat the oven to 325 degrees.Strain the broth and set aside you should have about 3 cups.Reduce the heat to low and simmer for 90 minutes, skimming occasionally.Add the onion, celery and a pinch of salt.In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.Season with pepper and salt, if needed. ![]() Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
0 Comments
Leave a Reply. |