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More Soulful Recipes December 19th, 2002 (Part2)
Publisher: Willie Crawford http://www.chitterlings.com
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What's In This Issue:
Recipe: Cream Cheese Buttercream Eggs
Recipe: Turducken (Long Recipe!)
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From: RhodesWilliams
Subject: Cream Cheese Buttercream Eggs
To: posts@chitterlings.com
2 lb. confectioner's sugar
1/4 lb. butter (one stick), no substitutes
1/2 lb. (8 oz.) cream cheese
1/2 tsp. vanilla
Cream butter & cream cheese. Add sugar and vanilla. Form into
balls
and chill for several hours. Coat with chocolate that has been melted
over a double boiler. Place on waxed paper lined cookie sheets until
firm. Store tightly covered in the refrigerator. Best if brought
to
room temperature before serving.
Optional - Add peanut butter, shredded coconut, mint extract, or
any
other flavors before rolling. You could also add food coloring if
desired at this point. I divide my mixture into three parts. One
I
keep plain buttercream, one I add peanut butter, and the other, I
add
shredded coconut. The buttercreams get rolled in balls, the peanut
butter get shaped like eggs, and the coconut get shaped into logs.
This way, you don't have to poke your thumb in them to find your
favorite candies!
In my life, I have never made a SINGLE batch of these eggs! They
go
too fast! I usually DOUBLE, and a couple of times, I even TRIPLED!
Enjoy!
Jane (Soul Sista wannabe)
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From: Rosita Williams
Subject: Turducken recipe and order info
To: posts@chitterlings.com
This information and recipe comes from Chuck Taggert at gumbopages
--
you can tell that this guy knows what he is talking about
Chef Paul Prudhomme's TURDUCKEN
by Chuck Taggart
Several years ago, I went with my family to my aunt and uncle Cassie
and Joe Luquet's place in Mandeville for Christmas Day dinner, as
we
usually do. When I got there, they said, "Hey, we've got a surprise
for you!" They drew the hype out until the "surprise" was
removed from
the oven and placed before me. "A turkey," I said. "Big
deal!" They
smiled and shook their heads. On further examination, the turkey
looked a little saggy, as if it didn't have a backbone. It didn't.
In
fact, there were no bones in it at all. In fact, it wasn't just a
turkey at all; it was a Turducken -- a turkey, stuffed with a duck,
stuffed with a chicken, with oyster dressing inside the chicken,
andouille dressing between the chicken and the duck, and cornbread
dressing between the duck and the turkey. Wow.
My aunt recently mailed me the recipe, and the xerox was 11 pages
front and back. I don't have a scanner with optical character
recognition -- I hope y'all appreciate all this typing! Here is Chef
Paul's very impressive recipe.
NOTE! -- For the hundreds of people who've been emailing me asking
where you can get a prepared turducken shipped to you ... these are
the only places I know of:
Cajun Specialty Meats, Inc., 7143-C N. 9th Ave. Pensacola, Florida.
(850) 479-8383
Run by a family from Maurice, LA. Carl J. Broussard, President.
Email
carlb@cajunspecialtymeats.com
Charlie's Specialty Meats, (800) 858-3211.
Run by Acadiana-born Certified Executive Chef Charlie Faul.
Hebert's Specialty Meats, Maurice, LA. (318) 893-5062
I'm told these folks make a "knock 'em dead" turducken,
as well as a
"
primo" boneless stuffed chicken, which can be stuffed with dirty
rice, shrimp stuffing, crawfish stuffing or an alligator stuffing.
I'm
don't think this location ships.
Hebert's Specialty Meats, 4714 Richmond Ave., Houston TX, 77027,
(713)
621-6328
Same family as Hebert's in Maurice.
Hebert's Specialty Meats, 130 South Lewis Suite E, Tulsa OK, 74137.
Tel. (918) 298-8400, fax (918) 298-8442. email cajun@hebertsmeats.com
Tulsa, you shriek? Don't panic. These are real Cajuns who have merely
relocated. Ed Richard of Hebert's Tulsa says, "Like the store
in
Houston, we utilize recipes and guidance from Hebert's in Maurice,
Louisiana. Being USDA inspected allows us to ship Turducken, deboned
stuffed chickens and turkeys, boudin and others. Above, you mentioned
you heard Hebert's Turducken was a "knock 'em dead" Turducken.
Well,
it is." Sounds great to me. Give 'em a call or drop 'em an email.
Joey's Specialty Foods, 503 Bertran Drive, Lafayette, LA 70506 (318)
237-3661
The Gourmet Butcher Block, Belle Terre Plaza, Gretna, LA. (504)
392-5700
Peperone's Gourmet Market, 1819 N. Causeway Blvd., Mandeville, LA.
(504) 626-4217
Peperone's Sausage and Meats, 2431 Manhattan Blvd., Harvey, LA.
(504)
366-6945
I have not tried any of these turducken makers, so I can't comment
on
their quality.
Turduckens cost about $50-$60 at all three places, but shipping
in
dry-ice at UPS prices is what really runs the price up -- about
$100-$130 just for shipping. Chef Paul Prudhomme's company and
restaurant do not ship prepared turduckens.
Of course, you should just make it yourself. Don't be scared, and
don't be lazy. Please don't email me with "where do I buy one
ready-made" questions anymore! Thanks!
By the way ... I recently got an email from a reader in South Africa
named Jan, who says, "We found your Aunt's recipe on the net.
Our
traditional South African version is the Osturducken, an ostrich
stuffed with turkey stuffed with duck stuffed with chicken."
It's a lot of fun to let your guests think you're serving them a
regular holiday turkey. When you start to carve the "turkey",
they'll
be quite surprised to see you cut right through its "bones"!
Since the Turducken takes about 12 hours to cook, you will need
to
plan your time wisely. The quickest way is to get friends or family
members to make the dressings (or, if you're on your own, you will
need to make the three dressings the day before boning the fowl and
assembling the Turducken).
Cover the dressings tightly, and refrigerate them for several hours
so
they will be well-chilled before you place them in the meat. You
can
bone the meat (be sure to save the bones for stock) and assemble
the
Turducken the day before cooking -- and family or friends can have
fun
helping you with this, too! Keep the Turducken refrigerated until
ready to cook. Make the gravy after the Turducken comes out of the
oven.
To stuff the Turducken itself, you will need about 7 cups of the
andouille dressing, about 4 cups of the cornbread dressing, and about
3 cups of the oyster dressing. It's also nice to serve additional
dressing from bowls at the table, so we've told you in the list of
ingredients how many times to multiply each dressing recipe to have
plenty extra.
If you're inexperienced at boning fowl, start with the turkey; because
of it's size, you can more easily see the bone structure. After boning
the turkey, the duck and the chicken will go much faster. Remember,
each time you do a Turducken it gets easier; it doesn't take magical
cooking abilities, it just takes care. What is magical is the way
people eating your Turducken will feel about your food!
NOTE: If you're really inexperienced with boning fowl, and this
is
scaring you off from making the Turducken, have your butcher do it
for
you. That's really the hardest part -- the rest is fun!
Ingredients for assembling the Turducken:
4 recipes Andouille Smoked Sausage Dressing
2 recipes Cornbread Dressing
4 recipes Oyster Dressing
One 20 to 25 pound turkey
One 4 to 5 pound domestic duckling
One 3 to 3-1/2 pound young chicken
About 7 tablespoons Creole seasoning or Chef Prudhomme's commercially
packaged Cajun Poultry Magic seasoning
5 recipes Sweet Potato Eggplant Gravy
Tools needed:
One small hammer
One 3-inch needle; a "packing" needle with a curved tip works well
One 15x11 inch baking pan, at least 2-1/2 inches deep
One pan, larger than the 15x11 pan, that the smaller pan will fit
inside with room to spare
Make the three dressings, then refrigerate.
Boning the fowl
It's helpful to keep the following in mind:
1. Your goal is to end up with one large piece of essentially boneless
turkey meat; the finished product will contain only the tip end of
each leg bone and the first two joints of each wing. You will end
up
with one piece of completely boneless duck meat, and one piece of
completely boneless chicken meat.
2. Be careful not to pierce the skin except for the initial slits.
Cuts in the skin tend to enlarge during cooking and make the end
result less attractive, as well as more dry.
3. Allow yourself plenty of time, especially if you're a beginner.
And
even if you're experienced, approach the boning procedure with a
gentle, careful touch -- the meat is not tough and you want to end
up
with as much of it as possible.
4. Bone one side of each bird -- either the left or the right --
before doing the other side.
5. Use a sharp boning knife and use mainly the tip; stay close to
the
bone at all times with the knife. 6. It's worth the time and effort!
To bone the turkey:
Place the turkey, breast down, on a flat surface. Make an incision
the
entire length of the spine through the skin and flesh. Starting from
the neck end and using the tip of the knife, follow as closely to
the
bone as you can cut, carefully teasing the skin and meat away from
the
frame. Toward the neck end, cut through the meat to expose the
shoulder blade (feel for it first and cut through small amounts of
meat at a time if you have trouble locating it); cut the meat away
from around the bone and sever the bone at the joint so you can remove
the blade.
Disjoint the wing between the second and third joint; free the heavy
drumstick of the wing and remove it, being careful to leave the skin
intact. Continue teasing the meat away from the backbone, heading
toward the thighbone and being careful to keep the "oyster" --
the
pocket of meat on the back -- attached to the skin instead of leaving
it with the bone.
Cut through the ball-and-socket joint to release the thigh bone
from
the carcass; you should now be able to open the bird up more in order
to better see what bones are still left to deal with. Continue teasing
the meat away from the carcass until you reach the center front of
the
breast bone. Then very carefully separate the skin from the breast
bone at the midline without piercing the skin (go slowly because
the
skin is very thin at this point).
Repeat the same boning procedure on the other side of the turkey,
with
the turkey still breast down. When both sides are finished, carefully
remove the carcass. Save carcass for stock or gumbo.
Remove the thigh and leg bone on each side as follows: being careful
not to break through the skin, use a small hammer to break the leg
bone completely across, about two inches from the tip end. Then
manipulate both ends of the bone with your hands to be sure the break
is complete. Leave the tip of the bone in, but remove the leg bone
and
thigh bone as one unit. To do this, cut the meat away form around
the
thigh bone first, using the knife tip; then, holding the thigh bone
up
with one hand, use the other hand to carefully cut the meat away
from
around the leg-thigh joint. (Don't cut through this joint, and don't
worry if it seems as if you're leaving a lot of meat around the joint
-- it can't be helped, and besides, it will add flavor to the stock
you make with the bones!)
Then use the blade of the knife to scrape the meat way from the
leg
bone; remove the leg-thigh bone. With your hands or the knife, one
by
one remove as many bin bones from the leg meat as possible. Then,
if
necessary, pull the tip of the leg bone to turn the meat to the
inside, so the skin is on the outside and it looks like a regular
turkey again. Refrigerate.
To bone the duck:
Place the duck, breast down, on a flat surface and follow the same
procedures you did to bone the turkey, except this time you will
remove all of the bones, instead of leaving in part of the wing and
leg bones.
To bone each wing, cut off the first two joints of the wing, leaving
the wing's drumstick. Cut the meat from around the drumstick and
remove this bone.
When you reach the thigh, follow the thigh-leg bone with the knife
blade to release the bone as one unit; again, be careful not to cut
the skin.
Trim some of the excess skin and fat from around the neck area.
Cut
the skin in small pieces and reserve it for making the gravy. Discard
the fat. Refrigerate the duck and skin pieces.
To bone the chicken:
Use precisely the same procedure to bone the chicken as you used
to
bone the duck.
To assemble the Turducken:
Spread the turkey, skin down, on a flat surface, exposing as much
meat
as possible. Sprinkle the meat generously and evenly with a total
of
about 3 tablespoons of the Creole seasoning, patting the seasoning
in
with your hands. (Be sure to turn the leg, thigh and wing meat to
the
outside so you can season it too.)
Then stuff some of the cold andouille dressing into the leg, thigh
and
wing cavities until full but not tightly packed. (If too tightly
packed, it may cause the leg and wing to burst open during cooking).
Spread an even layer of the dressing over the remaining exposed meat,
about 1/2 to 3/4 inches thick. You should use a total of about 7
cups
dressing.
Place the duck, skin down, on top of the andouille dressing, arranging
the duck evenly over the dressing. Season the exposed duck meat
generously and evenly with Creole seasoning, using about 1 tablespoon,
and pressing it in with your hands. Then spread the cold cornbread
dressing evenly over the exposed duck meat, making the layer slightly
less thick than the andouille dressing, about 1/2 inch thick. Repeat
with the chicken and the oyster dressing.
Enlist another person's help to carefully lift the open Turducken
into
an ungreased 15x11 baking pan that is at least 2-1/2 inches deep.
(NOTE: this pan size is ideal because the Turducken fits snugly in
the
pan and stays in the proper shape while cooking).
As you life the Turducken into the pan, fold the sides of the turkey
together to close the bird. Have your helper hold the turkey closed
while you sew up all the openings, making the stitches about 1 inch
apart. When you finish sewing up the Turducken on the first side,
turn
it over in the pan to sew closed any openings in the other side.
Then
tie the legs together, just above the tip bones. Leave the turducken
to cook, breast side up, in the pan, tucking in the turkey wings.
Place the Turducken pan in a slightly larger pan with sides at least
2-1/2" deep, so that the larger pan will catch the overflow
of
drippings during cooking. Season the exposed side of the Turducken
with about 2 tablespoons of Creole seasoning, patting it in with
your
hands. Refrigerate until ready to bake.
Bake the Turducken at 190°F, about 12 hours, until done, or
until a
meat thermometer inserted through to the center reads 165F. (NOTE
--
there's no need to baste, but you will need to remove accumulated
drippings from the Turducken pan every couple of hours so that the
lower portion of the turkey doesn't deep fry in the hot oil. When
done, remove the Turducken from the oven and let rest and cool for
1
hour. Meanwhile, make the gravy with some of the pan drippings and
the
reserve duck skin.
With strong spatulas inserted underneath (remember there are no
bones
to support the birds' structure), carefully transfer the Turducken
to
a serving platter and present it to your guests before carving. Be
sure to make your slices crosswise so that each slice contains all
three dressings and all three meats. Serve additional bowls of the
dressings on the side.
SWEET POTATO EGGPLANT GRAVY
1/2 cup drippings from the Turducken, plus the reserved duck skin
4 cups eggplants, peeled and chopped
1-1/2 cups onions, chopped
1 cup sweet potatoes, peeled and finely chopped
1 teaspoon garlic, minced
3 bay leaves
1-1/2 teaspoons salt
1-1/2 teaspoons white pepper
1-1/2 teaspoons cayenne
1 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
8 cups chicken stock, turkey stock or duck stock
1 cup dark brown sugar, packed
1 cup sweet potatoes, peeled and cut into 1/2" dice
3 tablespoons Grand Marnier
1/2 cup green onions, finely chopped
Place the drippings and duck skin in a large skillet over medium-high
heat. Add 3 cups of the eggplant and sauté until eggplant
starts to
get soft, translucent and brown, about 5 minutes, stirring frequently.
Add the onions and remaining 1 cup eggplant. cook until the onions
start to brown, about 8-10 minutes, stirring occasionally. Add the
finely chopped sweet potatoes. Continue cooking and stirring for
4
minutes. Stir in the garlic and cook 3 minutes, stirring occasionally.
Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the
white and red peppers, the mustard and thyme. Stir well, scraping
the
pan bottom as needed.
Stir in 1 cup of the stock into the vegetables and cook 2 minutes,
then add 1 more cup of stock. Cook 5 minutes, stirring occasionally.
Stir in 1/4 cup of the sugar and cook 2 minutes, stirring
occasionally. Add another 1 cup of stock and cook 10 minutes, stirring
occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock.
Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes
more, stirring occasionally. Reduce heat to low and simmer 13 minutes.
Stir in another 1 cup stock and simmer for 3 minutes. Remove from
heat
and strain well, forcing as much liquid as possible through the
strainer.
Place the strained gravy in a 2 quart saucepan. Add the diced sweet
potatoes and 1 cup stock. Bring to a boil over high heat, then reduce
heat and simmer 3 minutes, skimming any froth from the surface. Stir
in the Grand Marnier and continue simmering for 7 minutes, stirring
occasionally. Add the green onions, the remaining 1/2 teaspoon each
of
salt, white and red pepper, and the FINAL cup of stock. Bring gravy
to
a boil and simmer until it reduces to about 3 cups, about 8 minutes,
stirring occasionally. Yield: About 3 cups.
ANDOUILLE SMOKED SAUSAGE DRESSING
4 tablespoons oil
4 cups chopped onions
2 cups chopped celery
2 cups chopped green bell peppers
1-1/4 pounds andouille
4 tablespoons butter
2 tablespoons sweet paprika
2 tablespoons garlic, minced
1 tablespoon Tabasco sauce
2 cups turkey, duck or chicken stock
1-1/2 cups very fine dry French bread crumbs
Place the oil in a large skillet over high heat. Add 2 cups of the
onions, 1 cup each of the celery and bell pepper. Sauté until
the
onions are dark brown but not burned, about 10-12 minutes, stirring
occasionally. Add the andouille and cook until the meat is browned,
about 5 minutes, stirring frequently. Add the remaining 2 cups onions,
1 cup celery and bell pepper, the butter, paprika, garlic and Tabasco,
stirring well. Reduce heat to medium and cook about 3 minutes,
stirring occasionally. Stir in the stock and bring to a simmer;
continue cooking until the oil rises to the top (until the water
evaporates), about 10 minutes. Stir in the bread crumbs. Remove from
heat.
Transfer mixture to an ungreased 8x8" baking dish; bake uncovered
in a
425°F oven until browned on top, about 45 minutes, stirring and
scraping pan bottom well every 15 minutes.
CORNBREAD DRESSING
Cajuns like their cornbreads and dressings sweet, so the crumbled
cornbread we start with in this dish is sweet (the cornbread
referenced in the link below should have the sugar increased from
1/3
cup to 2/3 cup). If you prefer less sweet dressings, you may omit
the
sugar entirely.
Seasoning mix:
4 tablespoons ground turmeric
2 teaspoons salt
1-1/2 teaspoons white pepper
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano leaves
1/2 teaspoon onion powder
1/2 teaspoon dried thyme leaves
Dressing ingredients:
4 ounces (1 stick) butter
4 tablespoons margarine
3/4 cup onions, finely chopped
3/4 cup green bell peppers, finely chopped
1/2 cup celery, finely chopped
1 tablespoon garlic, minced
2 bay leaves
3/4 pound turkey, duck or chicken giblets, boiled until tender then
ground (preferred), or finely chopped
1 cup turkey, duck or chicken stock
1 tablespoon Tabasco sauce
5 cups finely crumbled cornbread (increasing sugar to 2/3 cup)
1-2/3 cups evaporated milk
3 eggs
Thoroughly combine the seasoning mix ingredients in a small bowl
and
set aside.
In a large skillet, melt the butter and margarine with the onions,
bell peppers, celery, garlic and bay leaves over high heat. Sauté
about 2 minutes, stirring occasionally. Add the seasoning mix and
continue cooking until vegetables are barely wilted, about 5 minutes.
Stir in the giblets, stock and Tabasco. Cook for 5 minutes, stirring
frequently. Remove from heat. Add the cornbread, milk and eggs,
stirring well. Spoon dressing into a greased 9x13" baking pan.
Bake at
350°F until browned on top, about 35-40 minutes.
OYSTER DRESSING
Seasoning mix:
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
Dressing ingredients:
About 20 small to medium oysters in their liquor, about 1/2 pound
1 cup cold water
6 ounces (1-1/2 sticks) margarine
1-1/2 cups onions, chopped
1 cup celery, chopped
1 cup green bell peppers, chopped
1 teaspoon garlic, minced
1 cup very fine dry French bread crumbs
2 tablespoon unsalted butter, softened
1/2 cup green onions, chopped
1/2 cup parsley, finely minced
Combine the oysters and water; stir and refrigerate at least 1 hour.
Strain and reserve oysters and oyster water, refrigerate until ready
to use.
Melt 4 tablespoons of the margarine in a large skillet over high
heat.
When margarine is almost melted, add 3/4 cup of the onions, 1/2 cup
each of the celery and bell peppers. Sauté over high heat
until onions
are dark brown but not burned, about 8 minutes, stirring frequently.
In a small bowl, combine the seasoning ingredients and mix well.
When
onions are browned, stir 2 teaspoons of the seasoning mix and the
garlic into the skillet. Reduce heat to medium and continue cooking
for 5 minutes, stirring occasionally. Add the remaining 3/4 cup
onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine,
and 1/4 cup of the green onions, 1/4 cup of the parsley, and the
bay
leaves. Stir unti margarine is melted.
Continue cooking about 10 minutes, stirring occasionally. Stir in
the
remaining seasoning mix and enough bread crumbs to make a moist but
not runny dressing. Remove from heat. Stir in the drained oysters.
Spoon dressing into an ungreased baking pan and bake at 350°F
for 30
minutes. Remove from oven, discard bay leaves and stir in the butter
and the remaining 1/4 cup each green onions and parsley.
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