Hydraulic

and

Servo Dynamics

800-546-4471

Brown Sugar Turkey Brine

Directions

  1. 1
    In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).
  2. 2
    Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
  3. 3
    Cool the water until almost room temperature.
  4. 4
    Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
  5. 5
    Place in refrigerator for 24 hours,.
  6. 6
    Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
  7. 7
    Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my

  • 1 loaf (1 pound) white bread, cut in small cubes (about 10 to 12 cups cubes)
  • 4 tablespoons butter, plus about 2 to 3 teaspoons for greasing the pan
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 8 ounces ground pork sausage
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon crumbled leaf thyme
  • 1/4 teaspoon crumbled leaf rosemary
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3/4 cup to 1 cup chicken broth
  • 1 large apple, peeled, cored, finely chopped
  • 1/2 cup dried cranberries
  • 1 large egg, lightly beaten

Preparation:

Heat oven to 350°. Butter a 13x9-inch baking pan.

In a large skillet, melt butter; add onion and celery. Saute the vegetables, stirring, until just tender. Add sausage and cook, breaking the sausage up with a spatula, until cooked through.

In a large bowl combine the vegetable and sausage mixture with the bread cubes and seasonings. Stir and add chicken broth until well moistened but not mushy. Taste and adjust seasonings. Add the apples and cranberries then stir in the egg until well blended. Pat into the prepared pan and cover tightly with foil. Bake for 40 minutes. Remove the foil and broil just until lightly browned.
Serves 8.

Note: If using as a turkey stuffing, stuff the turkey just before roasting. When the turkey is finished, remove all of the stuffing to a bowl to serve.

Vanilla Zabaglione With Raspberries

Ingredients

U.S. Metric Conversion chart
  • 1 cup(s) Marsala
  • 1 cup(s) sugar
  • 1 vanilla bean, split and seeds scraped
  • 12 large egg yolks
  • 1 cup(s) heavy cream
  • 2 1/2 cup(s) brandied cherries or Amaretto cherries
  • 5 cup(s) raspberries

Directions

  1. In a small saucepan, whisk the Marsala with the sugar and vanilla bean seeds and bring to a boil. Remove from the heat.
  2. Meanwhile, bring a medium saucepan of water to a simmer; turn the heat to moderately low. Fill a large bowl with ice water. In a large stainless steel bowl, whisk or beat the egg yolks at low speed to break them up. Gradually add the hot Marsala mixture and beat until smooth.
  3. Set the bowl over the simmering water. Beat the egg yolk mixture until it is hot and foamy and leaves a ribbon trail when the beaters are lifted, about 10 minutes. Don't cook the zabaglione for too long, or it will curdle. Transfer the bowl to the ice water bath and let stand, whisking the zabaglione occasionally, until cooled. Cover and refrigerate for about 1 hour, until thoroughly chilled.
  4. In another large stainless steel bowl, whip the cream to form firm peaks. Fold the whipped cream into the chilled zabaglione. Spoon the cherries into rocks glasses or bowls. Top with the zabaglione, garnish with the raspberries, and serve.