Posted by: Kim_Hamilton on 11/17/2010 06:41 PM
Updated by: Kim_Hamilton on 11/18/2010 08:01 PM
Expires: 01/01/2015 12:00 AM
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Two Newsome Harlow Events This Weekend and An Awesome Recipe From Melly's Kitchen!
IF YOU'RE NEAR MURPHYS...Stop by the tasting room this Saturday when Chef Melly will be cooking up a Turducken...and a ginger-sausage stuffing...and it will taste super-yummy with the Calaveras Zinfandel...and we'll have a rockin' case special on that Zin...and we will send you home with the recipe. All day long on Saturday, November 20th in the Tasting Lounge...no cost. IF YOU'RE IN THE EAST BAY...Stop in at Draeger's Market in Blackhawk where our Rock Star Rep Miss Lindsay Gwin will hold a holiday pouring of some most excellent Calaveras wines from NH, Hatcher and Twisted Oak as well. Saturday, November 20th from 2pm - 5pm...also no cost....
Click Above to Visit NH Vino!
Chef Melly's Kitchen Melanie has been slaving away on this EPIC recipe designed specifically for the 2008 Calaveras Zinfandel
Thanksgiving Turducken with Ginger Sausage Stuffing
T-giving Turducken w/Ginger Sausage Stuffing
Pair with 2008 Zinfandel
The Turducken
* 1 (3 lbs) whole chicken, boned
* Salt and pepper
* Tandori rub
* 1 (4 lbs) duck, boned
* 1 (16 lbs) turkey, boned
* 3 cups Ginger Sausage Stuffing (see below)
Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together.
Carefully place the turducken, breast up in a large roasting pan. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
Ginger Sausage Stuffing
* 1 1/2-pound loaf sliced sourdough bread with crust, cubed
* 1 1/2 pounds sweet Italian sausages, casings removed
* 1 1/2 pounds hot Italian sausages, casings removed
* 6 cups chopped onions
* 2 cups chopped celery
* 3/4 cup (1 1/2 sticks) butter, divided
* 1/2 cup crystalized or candied ginger
* 2 pounds parsnips, peeled, cubed
* 3/4 cup packed fresh sage leaves
* 1/2 cup low-salt chicken broth
Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes. Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread. Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add ginger and sauté until tender, about 8 minutes. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
Butter 15x10x2-inch glass baking dish. Stuff turducken. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.
NH Holiday Cheer
Fri Nov 19 - Global Zinfandel Day
Sat Nov 20 - In the Kitchen with Chef Melly and her Turducken
Nov 26,27,28 - "Get 'Em Outta My Hair" Family Day at NH
Fri Dec 3 - MBA Downtown Murphys Holiday Open House
Sat Dec 4 - Calaveras Winegrape Alliance Holiday Open House
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