Monday, November 1, 2010

Hi Mountain Holiday Recipes

Hi Mountain Turkey

1 Fresh Turkey (preferably with pop up thermometer)

2 tbsp. Western Grill’n Rub

2 sticks butter

1 lemon

1 red onion

1 bunch fresh rosemary (divided)

1 bunch fresh thyme (divided)

1 bunch fresh sage (divided)

2 cans chicken stock

1 ½ cup white wine

In a turkey pan, add white wine and chicken stock in the bottom. Melt butter and chop up ¾ of the fresh herbs and bring to a slight boil.

Clean and wash turkey, pat dry. Salt the cavity, then stuff with halved lemon, halved onion and the rest of the fresh herbs whole, place on rack in turkey pan. Pour the melted butter with herbs on the turkey. Tie the legs and tuck the wings under to keep moist.

Cook according to the directions on the turkey.

Smokey bacon-biscuit dressing

Twelve biscuits cut into cubes

1 lb. apple wood smoked bacon

1 small yellow onion chopped

1 small red onion chopped

4-5 celery stick chopped

8-10 small white button mushrooms chopped1 tsb. Buckboard Bean Seasoning

½ cup chopped parsley

2 Tbs. fresh sage

2 Tsb. Fresh thyme

1 tsp Steak seasoning

Fresh ground pepper

5-6 cups chicken stock

Pre heat oven to 350 spread biscuits on cookie sheet on medium, toast until lightly browned, 20 minutes. Set aside and increase oven temp to 375.

Cook bacon crispy, remove and add onions, celery, mushrooms, parsley, sage and thyme. Transfer to a large bowel, crumble bacon, steak seasoning and pepper and biscuits. Transfer to a baking dish, cover with foil and bake for 30 minutes, uncover and bake another 20 minutes.

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