Dressing or Stuffing

Whatever you call it, I did it on New Year’s Day. As I wrote last week, we will be focusing on the turkey dinner. I researched a recipe on the net an decided to adapt it to my own needs. It turned out pretty good. The recipe was from About.com. I’m going to post the recipe here and make my own notes about how I did it. Pictures will come later.

Basic Bread Stuffing


* 1/4 cup finely chopped onionsI also like onion, so I just used a small onion, and it doesn’t have to be fine. I like Medium chopped.
* 1/2 cup chopped celery
* 1/3 cup butter I mistakenly gave this 1/2 cup.  It was still pretty good.

* 4 cups bread cubes
* 1/8 teaspoon pepper
* 2 eggs, beaten  I used 1 duck egg which is the equivalent to 2 chicken eggs.
* 1/2 teaspoon salt  I’m not a salt person, so I didn’t use it.
* 1/4 to 1/2 teaspoon ground sage
* 1/4 to 1/2 teaspoon poultry seasoning  For the seasoning, see below.
* turkey or chicken broth  I used vegetable which works just as well.


Parsley, sage, rosemary and thyme…no, no rosemary.  I didn’t have any poultry seasoning, so I used my own blend.  I had some butter left over from the turkey and since I didn’t use my hands to dish it out, I felt that I could use the same thing in my stuffing and it worked really well.  The spices got a better chance to marry with the mix and made it a better mixture.  The egg was purchased at our local farmer’s market from Green Eggs and Ham, a local farm here in Edmonton.
Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes.  This is what I did. Take the cover off the last 5 minutes to brown.

The only problem with this recipe is that it makes enough for 2-4 people. Otherwise it’s a great recipe. I give it 4 out of 5 stars.

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New Year’s Turkey Dinner

Hi everyone. I’m a little late this week, but I think you will like what I am about to do. The blog for at least the next 2-3 weeks will be about what we had for New Year’s Dinner. It does feature some local ingredients, and a recipe from the net, so I hope you will enjoy it.


On New Year’s Day, I cooked a 5k Turkey with roasted carrots and potatoes stuffing, and turnip. It was an adventure, and a feast! We have cooked a turkey or turkey product on New Years Eve for three years now, but my first turkey was on Christmas eve 2005. But that’s now what were here to discuss. We are discussing the turkey here and now..2011!

It started out with getting a deal for a turkey and the roster. I took out the giblets and the neck and put them beside the bird.

Here’s the roaster I used

The roaster I used for the turkey.

You don’t have to use a disposable one like I did; if you have your own, then by all means. I didn’t have one big enough, and besides, since I was roasting most of my meal, then I didn’t have enough to do both. So, thus buying another one. Here is a picture of the turkey in it.

An undressed turkey

Turkey not ready for the party. 🙂

Parsley, sage, rosemary and thyme, well, and a few others herbs. lol, well, I didn’t use rosemary. I used parsley, sage, thyme, pepper, garlic powder, onion powder, and coriander. Oh, and I also put in some oregano and Russian Tarragon that I picked and dried from my garden. I mixed that with about a half pound of butter (I know it’s a lot, but trust me, it’ll be worth it if you do, especially if you have a lean bird. So, make sure your hands are clean, and give your butter the old massage. That’s the best way to get the herbs and spices into the butter.

Then peel back as much of the skin as you can. Take some of the butter and go under the the skin, especially at the breast. How many times have you thought you were going to have flavorful breast meat and carved your turkey only to find that you didn’t get the flavor through? Well, putting your butter and herbs UNDER the skin will do it.

Here’s the turkey dressed up.

Dressed up turkey with butter and herbs

My own butterball turkey with butter and herbs.

Then cover it up and put it in the oven for four to four and a half hours or until your thermometer says it’s one hundred and eighty degrees in the thigh.

Turkey's ready to go into the oven!

Tented with foil and ready to go into the oven

Then, when it’s ready, bring it out and let it rest for about a half an hour and this is what you have! TURKEY!

Roast Turkey

Just that...TURKEY! Nice and golden brown

I’ll show you the full dinner at the end of the series, but I hope you enjoy this as much as I did.

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Happy New Year

Hello Food Tunnel lovers,

The Food Tunnel is moving into it’s first year, and with it, hopefully many recipes and sites will be shown to you. I regret that I didn’t take a picture of my ham dinner, but I do intend on doing that with our turkey dinner tomorrow. So, expect new recipes starting with this bountiful feast God has given our family.

Thank you for reading the Food Tunnel.


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Christmas Dinner

One of my favorite memories was when my Mom decorated her ham with pineapple and cherries. I don’t do the cherry bit, but I like adding some five spice powder and baking it in pineapple juice. I use a precooked one so I don’t have to cook it long. It works for if you have a spiral sliced ham too. Then you can do one of two things. You can do it the non traditional way with noodles and vegetables, or the traditional way with roasted yams and Brussels Sprouts. Then you can do a decadent desert. Roast the ham at about 350 until thoroughly cooked or warmed.

I’ll take a picture of what I do and post it on Monday. Since this is the last Food Tunnel until after Christmas, I wish you a Merry one.


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Oh Chef!

Hi everyone. I was searching on the net the other day for substitutions for foods, and I came upon a site that I think you should know about. It’s called O Chef! The site has all kinds of recipes, techniques, and, the crowning glory is that you, the public, can ask the chef a question. They have a large archive of questions that have already been answered, and so much more. This site covers all types of food from novice to professional levels.

Pros: A thorough library of tips, techniques, recipes, and generally a lot of information. The language used is in day to day talk so you and I can understand. When you are looking at a recipe, the site provides other suggestions which can help you build your menu. It’s free to sign up and access the community.

Cons: Some links from one recipe to a related recipe are broken, making it disappointing.

Over all, i would rate this site as 4 out of 5 stars. I look forward to using it as a resource in the future. You never know, one of their recipes may be featured in this blog.

I give this item 4 Stars!

It’s the week before Christmas next week and I am going to try to get two posts together so that I can take Christmas week off. Look for the Christmas Edition of the Food Tunnel by Friday!

This clip art was found at clker.com

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A1 Bacon Rice

Ready for a recipe? I bet you are! With the colder temperatures here, I want to stay within the realms of comfort foods. Bacon is a big thing for people, so I thought I’d start with this. I made this up when I was trying to figure out what to do with bacon besides frying it, grilling it in a grill pan, or putting it in a salad. That’s when I came up with Bacon Rice.


1 lb bacon
1 onion halved and sliced
1/2 green pepper halved and sliced
1 litre Knor / Campbell’s vegetable broth (Or whatever is on sale, or you can make your own.) This will be used for cooking your onions and other veggies. The rest will be for the rice stage. Use more if you have more people.
1/4 of a kg bag mixed vegetables
2 tbsps apple cider vinegar
Pepper to taste
4-5 cloves garlic
1 large mug jasmine / par-boiled rice (any that takes 20mins to cook.)

Slice onions into enough broth to cover the bottom of the dutch oven on medium heat. Sprinkle in pepper. Slightly carmelize onions and dump in the green pepper and garlic. Dice bacon and empty into dutch oven. Brown bacon. DO NOT DRAIN FAT! That’s where you get your flavor. Once bacon is browned, empty in the mixed vegetables. Bring the mixture back up to temperature. Then measure out your rice. I use a large mug – it provides enough for leftovers that way. Stir in rice. Measure out 1 1/2 times your rice measure for broth. For example, if you have put in 1 mug, put in 1 1/2 mugs broth. Bring to a boil while still on medium heat. Once at a boil, switch to low for 20mins.

After the twenty minutes is up, put in approximately 2 tbsps of apple cider vinegar. The key here is to taste the apple flavor, but not overpower it. THIS will open up the flavors and cut the fat of the bacon. Let sit for 5 minutes.


Serves 4-6

I’m sorry I don’t have a photo for you right now. I will make this soon so you have a reference. If you don’t like green pepper, you can substitute with other vegetables. Adjust as required for your family. We happen to really like onions, so that’s why we have lots. 🙂 Feel free to use this recipe as a guideline.

Posted in Bacon, Comfort food, food, Grains, main, Meat, One Pot Meals, Rice | Tagged , , , , , , , , | Leave a comment

Winter Comforts

Unfortunately for some of us, winter is here, and winter means cold. I have found it tough to find the right first post, but I think talking about our comfort foods and drinks that we love to have during the winter months is a good start. As we get closer to Christmas, we will explore our family traditions and favorite food memories.

What do I like to drink in the winter? Anything hot and sweet of course. I like a good cup of tea myself sweetened with Stevia, an all natural, zero calorie sweetener. Stevia.com says:

Stevia is a South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years. The leaves of this small, green Stevia rebaudiana plant have a delicious and refreshing taste that can be 30 times sweeter than sugar.

I have used Stevia in many recipes, but this isn’t about Stevia. That will come in another post. My favorite tea is orange pekoe with Stevia, or even Mint tea with honey. Both are very comforting. I also love hot chocolate. Although I love the traditional of these, I am thinking of kicking it up a notch by trying some ideas. Any suggestions?

I wrote the blog and had to come back to this point because I realized I forgot the most important meal of the day! Breakfast! I don’t have a totally favorite breakfast dish, but my most favorite dish is polenta. Polenta you say? Yep. I tried it in the bowl, and it was ok, but then I put it into a 9×13 pan and when it cooled, then the fun begins. Heat it up – I use the microwave, and I added the flavor! I use the same thing as oatmeal, having it with soy milk, brown sugar and cinnamon. Oh! It’s so good!

Ok, now for the lunch or supper meal. It’s a real toss-up between crab couscous, bacon rice, pasta and sauce, or chili. All are really comforting, and very good. The crab couscous and rice are my own concoctions, and the others are converted family recipes that have history. Do you have any recipes with family history? I’d love to know about them.

Ok, the last thing I have to mention is desert! I love deserts even though I don’t bake too much anymore. But desert doesn’t have to be just baked goods. Believe it or not, even in winter, I like cold things. So, I’d have to say that anything chocolate goes as well as a home-made granita. What do you like?

So, no matter what you like to get you through the winter blues, whether they are hot or cold, savory or sweet, I encourage you to share with me and anyone who else who wants to. What do you put down your food tunnel?

A salad made from potato, yellow bell peppers, and celary.

A way to use up leftover potatoes

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