Turkey Squeezings -- or Cooking 101

[moi621 (imported)]

Funny, I love cranberries, but like rhubarb, it takes a lot of sugar to balance the intense sourness. I usually use about a cup of sugar per 12 ounce bag of cranberries, but you need to use your tastebuds. There can be considerable variation from one bunch of cranberries to another. I also have made a mean sweet and sour sauce w/ fresh cranberries to use with Chinese Fried pork or shrimp.

Also do a raw cranberry relish. One 12 bag cranberries, one orange including peel (get as many seed out as possible.) 1+ cup sugar, good handful nuts, (pecans or walnuts best), a pinch salt. Run through grinder or pulse in food processor. A little candied ginger is good with this. Grind into bowl, add sugar, starting w/ one cup until you like the taste. If it seems a little dry add some orange juice.

Transward

YUM!

Do you offer mail service?



Transward, see DDC, Demand to be noticed thread.

And clear some PM's and those ever valuable "sent messages" because they add up too.

[Paolo]

Thanksgiving and such aren't much fun when you can't eat sugar or wheat products, though.

[Dave (imported)]

Thanksgiving and such aren't much fun when you can't eat sugar or wheat products, though.

That would be tough. Cranberries are way to sour.

What about a rice-based stuffing? I'm guessing that chestnuts are out because of the fat involved.

[Paolo]

Fat is not the issue, carbs and wheat gluten are.

My diet consists mainly of meat, with the fat, real cheese, eggs, and above-ground vegetables other than shelled beans.

I do not eat rice, oats, corn, wheat, or any other grain.

This insane idea that natural, even saturated fats are bad is the main cause for the explosion in disease and disorders of all sorts. Fat and protein have been replaced in the mindset of the consumer with high-carb, gluten filled nutritionally worthless grain products that spike blood sugar, create insulin surges, and lead to obesity.

For years, I ate "healthy" and did just what the AHA/ADA and all the doctors said to do. All I got was fat, sick, and diabetic in the end.

Yes, I do eat nuts, except Brazil nuts. If I want a treat, I whip up real cream with some Stevia, and sometimes end up with accidental butter as Riverwind has been known to do. I use coconut flour and coconut milk for cooking, although I can't stand to eat a real raw coconut. Ick...

As I've said before, don't try to bake with Stevia. It turns very bitter.

I do have a real sweet potato now and then, with real butter. Turkey is fine, as it's meat. A nice side is some green beans or Brussels sprouts sauteed in bacon grease. What cooks off the turkey is nice to use as a base for soup.

By following this plan, I have kept off about 50 lbs. for 6 years with no effort at all, and my AM blood sugar readings have been as low as 60 mg/dl, but are usually 8x-9x and seldom over 100.

[Dave (imported)]

I was only thinking of using rice instead of bread in stuffing and then some chestnuts as the flavor.

That probably won't work. Sorry, I have no ideas beyond that.

[Riverwind (imported)]

I eat cranberries as a snack food dried right out of the pack, Cranberry juice W/ anything Cranberry sauce jelly fresh or canned I love it all. I even put them in my dressing, just talking about it I have had a hand full just writing this post. Great in Cereal too.

River

[Paolo]

I eat cranberries as a snack food dried right out of the pack, Cranberry juice W/ anything Cranberry sauce jelly fresh or canned I love it all. I even put them in my dressing, just talking about it I have had a hand full just writing this post. Great in Cereal too.

River

This explains a lot...

[Dave (imported)]

I eat cranberries as a snack food dried right out of the pack...

River

I couldn't bear to do that.

[transward (imported)]

BREAD STUFFING

Roast the pans of stuffing for a 45 minutes to an hour and then remove the tin foil on top. That will make the top of the stuffing brown and crisp. If you have a food thermometer -- the internal temperature of the stuffing should be over 150 degrees. Overcooking will only dry out the stuffing. You can judge that way if you want.

If you used those tiny individual bread pans (maybe they are meatloaf tins) then check them to earlier to be sure they aren't overcooking. I never used these but I've thought about it. However, since Thanksgiving dinner at my house consists of ten or more, those tiny individual servings are too cumbersome and awkward.

Eat it

A couple of points. 150 is supposed to kill the nasties, but it is cutting it awfully close. If you are cooking it inside a bird I would recommend 155-160 and if cooking it in a pan outside the bird. 160-165. If you are gluten intolerant make your stuffing w/ flour free cornbread. See my recipe at http://www.eunuch.org/forums/showthread ... =cornbread . See post #5.

Transward

[Dave (imported)]

I fixed that.

It's stuffing in a pan with precooked stock and no fowl. So there shouldn't be a problem with undercooking.

i think Either temperature will work but 160 is OK by me.

Stuffing inside a bird gets cooked hotter because the bird requires higher temperatures.

I hate touching raw chicken or turkey and washing the bird in preparation to cook or coating it with butter or seasoning it just makes me cringe at the ickyness of it. Dead fowls are big eeeuuuuwww yucks to me.

It's a minor phobia.