Stuffed turai. In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat.
You can add whatever you like, but this is the way i always make mine. I often add or change things. Poultry seasoning is a blend of herbs and spices such as thyme, sage, marjoram, rosemary, black pepper and nutmeg. You can have Stuffed turai using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Stuffed turai
- It’s 1 kg of Turai.
- You need 4 of onion.
- It’s 4 of red tomato.
- You need 5-6 of Garlic cloves.
- You need 1/2 teaspoon of turmeric powder.
- Prepare 1/2 teaspoon of Red chilli powder.
- You need 1 teaspoon of Coriander powder.
- You need of Mustard oil.
- Prepare of Cumin seeds.
- It’s 1 pinch of Asafoetida.
- Prepare 1 of Lemon.
- You need to taste of Salt.
- Prepare of Green Coriander for garnishing.
This will make a rack for the turkey to sit on, and will make cleaning the pan easier. Like some of the other families we always stuffed the bird the night before with no problems. The secret as told by my Nona was to cook the meat dressing and put it in the fridge the night before you plan to stuff the bird. Take the turkey and dressing out of the fridge salt & pepper the cavity and stuff.
Stuffed turai step by step
- First peel all turai and cut into cross sign.in one turai you have to do 3 Pieces..
- In one bowl take turmeric powder red chilli powder Coriander powder cuted onion garlic.and make a fine paste of all ingredients.
- Now fill the ingredients mixture in half cuted turai.
- Now take a kdahi.put on the gas.add musterd oil let it be hot.add jeera asafoiteda and filled turai.salt.sim the flame.let it cook.when turai colour change add chhoped tomato and cover it again..
- When your turai cooked garnish wit lemon juce and green Coriander serve it hot hot..
Mom also stuffed the neck cavity. One of the recipes that is always a big hit is this traditional turkey stuffing. In Canada, we always cook stuffing in the turkey cavity. But for my American friends from the south (who call it dressing instead of stuffing), it's cooked in a baking dish outside of the turkey. It's simple…stuffing is "stuffed" inside the bird.
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