Archive for May 2nd, 2012

If you miss cooking the stuffing in the bird, you can get the same flavor by drizzling a little bit of the turkey drippings into the stuffing before serving. And if you insist on serving it directly from the carcass, stuff it into the turkey after it is cooked. But whatever you do, don’t stuff the turkey when it is raw. You will – Grill screen lengthen the cooking time unnecessarily, and you will cause the surface to overcook before the interior ever reaches a safe temperature.

Prep: About 20 minutes (plus 5 minutes for rub)
Grill: 10 to 14 minutes.

– Long-handled tongs
– Long-handled spatula
– Grill screen.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal: Direct heat, light ash
Clean, oiled grate on medium setting.

Oil for coating grill screen
2 large onions (about 12 ounces each), cut into ½-inch-thick slices
1 pound mushrooms, cleaned
4 ribs celery
1 large loaf (about 24 ounces) good-quality white sandwich bread, about 18 slices
4 large apples, peeled, cored, and halved
No-stick spray oil
2 cups chicken broth
1 cup apple cider
2 teaspoons Tuscan Rosemary Rub
2 tablespoons butter, salted or unsalted, melted.

1. Heat the grill as directed. Oil the grill screen and put it on the grill.
2. Coat the onions, mushrooms, celery, apples, and bread slices on all sides with spray oil. Put the vegetables on the grill screen and grill until browned and tender, 3 to 4 minutes per side. Transfer to a large bowl. Grill the bread slices for 1 minute per side. Put in the bowl.
3. Cut the vegetables and bread into bite-size pieces, and toss with the chicken broth, apple cider, Tuscan rub, and butter until well combined. Put in an oven-to-table serving dish, cover, and keep warm in a 200°F oven for up to 2 hours.

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