Maggie's Farm

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Sunday, October 25. 2009

Thinking ahead about Thanksgiving turkey

This is my idea of a fine dressing for Mr. Turkey: Foie gras, apple and chestnut.


I have baked some quail with foie gras stuffing (damn good), but never turkey. Time to do it.


I may do a side of oyster stuffing and a side of the foie gras stuffing, but fill the bird itself with the expected chestnut, sausage and cornbread stuffing. Or maybe not.


Anyhow, I have to cook two, so I'll do one on the grill, unstuffed of course.

Posted by Bird Dog in Food and Drink at 12:52 | Comments (11) | Trackbacks (0)

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Try some Hickory nuts. You've gotta find them in the woods and crack them yourself. Adds a nice flavor to the dressing.
#1 Santay on 2007-10-19 12:55 (Reply)
As it happens, we have lots of Hickory on the farm. Lots of work to get those nuts. We have Butternut also, and a few Black Walnut, but the squirrels eat those and I dont know whether they are even edible.
#1.1 BD on 2007-10-19 12:58 (Reply)
I love black walnuts, but many don't. They're strong flavored. We're going to Indiana for Thanksgiving, so I won't be cooking a turkey. I assume I won't. We may stock up on venison and elk and bring it back, if I can get my hands on some dry ice.
#2 rightwingprof (Link) on 2007-10-19 15:53 (Reply)
Getting the nuts is easy. Just find a shagbark that's dropping them and pick them up. Opening them is a job though, I have an old fashioned nut cracker with long arms mounted on a wooden block.
#3 Santay on 2007-10-19 16:24 (Reply)
Wild turkey next fall, probably from the Palouse someplace or in northeastern Washington. We do grow decent chestnuts out here too, so I may attempt a chestnut dressing. The dressing must have pellets in it, right? No. 5 Hevishot, I think it is.
#4 Skookumchuk (Link) on 2007-10-19 16:51 (Reply)
No pellets around here. We do head shots with .22's.
#5 Santay on 2007-10-19 16:57 (Reply)
Heh--me too, after which I phone Dominos or Pizza Hut.
#5.1 buddy larsen on 2007-10-19 17:55 (Reply)
Do they skin or pluck the birds? Maybe I'll call them for my next deer. Thanks, buddy.
#5.1.1 Steve on 2007-10-19 18:26 (Reply)
heh heh--naw but they'll put something on the table alongside all that empty .22 brass.
:-)
#5.1.1.1 buddy larsen on 2007-10-19 18:44 (Reply)
The one and only success of the Idaho Fish and Game Department--introducing the Merriam Turkey. But most of the credit goes to the turkey which can live almost anywhere around here. Just keep the IFandG away from your fishbowl.
#6 bob on 2007-10-20 01:17 (Reply)
Florida Cracker Reciepe for Osceola's-
Wild Bird of course, with a stuffing of thyme, rosemary, quartered lemons and oranges, garlic cloves, plenty of butter, baste every fifteen to thirty minutes till done.
Serve with wild persimmon/cranberry sauce, swamp cabbage and some damn fine company. MMmmm good
#7 Edward Crowley (Link) on 2009-10-26 08:27 (Reply)

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