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Rustler's Rooste Mushroom Sage Stuffing

by Chef Frank Gonzales, Rustler's Rooste

GMAZ segment by Kaley O'Kelley and Javier Soto

Posted on November 21, 2013 at 8:43 PM

Updated Thursday, Nov 21 at 9:00 PM

Ingredients
1 1/2 lbs.dried bread cubes (croutons)
1/2 cup diced onions
1/2 cup celery
1 1/2 cup sliced mushrooms
1/2 tsp. wh. pepper
1 tsp. salt
1/2 tsp. marjoram
1 tsp. sage
2 tsp. poultry seasoning
1 Tbsp. grain garlic
1 tsp. thyme
1 tsp. oregano
1/2 tsp. basil
3 cups turkey stock (see below)
1/4 cup butter

Instructions
Melt butter and sauté onions, celery and mushrooms until mushrooms are limp.

Combine spices, sautéed veggies and bread cubes mix thoroughly. Slowly add stock and mix until all bread cubes are moist.

Place in greased 9-x-9 pan and cook in 350-degree oven until temperature in middle reaches 160 degrees.

Turkey stock ingredients
Neck, heart, liver, kidneys
2 gal.  water
2-3 carrots
1/2 bundle celery
1l g yellow onion
1/2 cup grain garlic
1/2 cup poultry seasoning
1 Tbsp. thyme
2 Tbsp. sage
1 Tbsp. marjoram
Salt and pepper to taste

Turkey stock ingredients
Cut carrots, celery and onion into large chunks. Combine all ingredients and bring to a rapid boil.

Reduce heat and slow boil to med simmer for 45 minutes.

Strain through china cap and retain liquid as your turkey stock. Water should reduce by 1/3.

Gravy
Remove cooked turkey from pan. Remove rack; place roasting pan on stove and heat. Use turkey stock to loosen stuck-on bits and blend with liquid in roasting pan.

Bring to a boil and add roux (see below) slowly dissolving roux as stock thickens. Add roux a little bit at a time until stock coats the back of a wooden spoon. Taste and add salt and pepper to taste.

Roux
1/2 cup butter
1/2 lb. flour

Brown flour in a sauté pan until it starts to turn blonde. Add butter and make into a paste.  


Thanksgiving 2013
Open Thanksgiving Day, 11 a.m.-8 p.m.
Live country music, 4 p.m.-8 p.m.
Rustler's Rooste Turkey Stuff
Only $124.95++ plus tax and gratuity
* Pre-order only , Excluding beverages, tax and gratuity
16- to 20-pound Oven-Roasted Tom Turkey (serves 4-6 people)
Mushroom Sage Stuffing, Mashed Potatoes & Gravy, Candied Yams, Corn on the Cob, Cranberry-Pear Relish,  Indian Fry Bread & Biscuits, Choice of a Whole Apple or Pumpkin Pie
(And we even wrap up your leftovers to take home!!)
 
Individual  Meals
Turkey with all the Fixins
Baked Ham with Rum Raisin Sauce and all the Fixins
New York Steak (served with Candied Yams and Corn on the Cob)
Prime Rib Dinner (served with Candied Yams and Corn on the Cob)
Grilled Salmon (served with Corn on the Cob and Rice)
Sautéed Shrimp (served with Corn on the Cob and Rice)
Dessert  (Apple or Pumpkin Pie)

Rustler's Rooste
8383 S. 48th St.
Phoenix AZ 85044

602-431-6474
Rustlersrooste.com
Facebook: www.facebook.com/RustlersRooste
Instagram: @RustlersRooste
Twitter: @RustlersRooste

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