Mama Savoldi's
RECIPES
Turkey
Bistro Turkey​
Marinade: Turkey/Chicken:
1 c. flat leaf parsley 1 3 lb. chicken
2 garlic cloves 1/2 tsp. salt
2 shallots 1/2 head garlic (unpeeled)
1 t. pepper 1/2 c. chicken broth
3 T. olive oil 2 T. lemon juice
11/2 T. Dijon mustard
1 1/2 tsp. dried herbes de provence
1/2 tsp. rosemary
1 grated lemon rind
1. To prepare marinade, combine all ingredients in a food processor; process to a paste.
2. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hrs. or overnight.
3. Preheat oven 350 degrees. Season chicken with salt and pepper; place on rack in roasting pan.
If cooking a whole chicken, roast 1 1/2 hours or until meat thermometer inserted in thigh registers 170 degrees. Remove from oven and let rest 20 mins.
4. Reserve pan juices in the roasting pan. Add broth and lemon juice. squeeze roasted garlic cloves
into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened.
Serve with chicken.
NOTES: I do this recipe with chicken breasts in a crock pot. Marinate chicken, then put in crock pot, layering chicken breasts. Cook on high about 6 hours. Works with bone-in or boneless breasts.
I also use this on turkey breasts. This is actually my favorite way to use this recipe. It is so flavorful!
(Herbes de provence is available in the spice section of higher end grocery stores.)
Poultry Stuffing​
6 c. soft bread crumbs 1 tsp. poultry seasoning (Bells)
¾ tsp. salt 2 Tbsp. parsley (dried or fresh)
¾ tsp. parsley ¼ c. shortening
1/8 tsp. pepper ¼ c. minced onion (or dehydrated)
½ tsp. sage 2 Tbsp. butter or marg.
¼ tsp. thyme ½ c. water
Combine bread crumbs, salt, pepper, sage, thyme, poultry seasoning, and onion. Mix thoroughly. Melt shortening in lg. skillet on high. Saute 2 mins. Add bread crumb mixture and saute until lightly brown. Melt the butter in boiling water, pour over browned crumbs, tossing lightly. (For stuffing a 15 lb. turkey, make 4 times the recipe. For 25-30 lb. turkey, 8 times recipe.) Mom’s notes: Brown the stuffing, dividing it into portions that fit in the skillet. After each portion is browned, put all of it in a large bowl, then pour water and butter over it. Use a lg. spoon to fill turkey neck cavity, then put a metal skewer through the skin to hold it closed. Turn the turkey over and fill the abdominal cavity. Cooking times: 23 lb. turkey-- about four hrs. @ 325 degrees in convection oven. After it is browned, cover with foil to keep it from over browning and drying out.
Teriyaki Marinated Turkey Breast​
1/3 c. soy sauce
1/4 c. honey
2 cloves garlic, minced
2 lb. boneless turkey breast, skinned
Combine first 3 ingredients in a 2 cup glass measure. Microwave on high, uncover 1 minute. Stir well. Pour marinade over turkey breast in a zip lock heavy duty plastic bag and seal bag tightly. Place bag in shallow pan and refrigerate overnight. Turn occasionally. Remove turkey breast from refrigerator. Put turkey in a glass baking dish and cook covered at 350 degrees for 1 1/2 hours or until meat thermometer registers 175 degrees. Let stand 10 minutes before slicing. Serve with pan juices if desired. Yields 8 to 10 servings.