13
Stuffed Flank Steak
Blade C
1 onion, chopped
Blade D
1/2 lb. fresh mushrooms, cleaned, sliced
Blade C low
2 cups dried bread, cru m b l e d
1/2 tsp. poultry seasoning
Salt to taste
Pepper to taste
1 1/2 lb. flank steak
1 tbsp. canola oil
1 cup beef stock
Simmer onion and mushrooms in a 1/2 cup
beef stock until 1/2 cooked. Toss together with
bread and poultry seasoning, add salt to taste.
Let sit 1/2 hour and check for moisture. Should
be moist, since there is no fat in flank steak
to moisten it. Add additional beef stock if
necessary. Spread dressing over flattened steak,
leaving about 1/2 inch around edges. Roll up
like jelly roll, and fasten edges with toothpicks.
Lace heavy thread through and aro u n d
toothpicks. Hold with fingers and push any
dressing back in. Salt and pepper meat, and
brown, on all sides, in oil on high heat. Put 1/2
cup beef stock in heavy pan. Put meat in. Cover.
Bake at 325º for 1 1/2 hours.
Holiday Turkey
1 to 2 cups turkey stock made from giblets
and neck
Blade D
1 lb. fresh mushrooms, cleaned and sliced
Blade C
1 onion chopped
Blade C
4 cups crumbled dried bre a d
1 1/2 tsp. poultry seasoning
1 8-oz can water chestnuts, drained and cut up
Blade D
3/8 cup chopped pecans
1 tsp. salt
1 12 to 14 lb. fresh turkey
Heat one cup of the stock to a simmer in a large
saucepan; add the mushrooms and onions and
simmer for 5 minutes. Let it cool so you can
handle it.
Mix up all the other dressing ingredients and
the liquid with the mushrooms and onions. Mix
well with your hands: ten fingers do a much
better job than a couple of spoons. Add more
stock if necessary, taste for seasoning.
Set aside for a while to make sure it is not too dry.
Add stock if necessary. Pull the big fat pads out
f rom inside the turkey’s pelvic opening, wash the
inside and pat dry. Spoon in the dressing. Sew the
opening together with a large needle and thre a d
so the dressing does not fall into the juice while
it cooks. Don’t use skewers. Put the extra
d ressing in the large cavity between the neck skin
and breast and sew it also. Tie the legs together
and tie down the wing.
Rub the turkey with safflower oil, generously
salt it, lightly pepper it, and sprinkle one tbsp.
of MSG on it. Place turkey breast side down, on
a rack, in a roasting pan. Heat the oven to 325º
and roast 20 minutes per pound.
Summary of Contents for Thunder Stick Pro
Page 25: ...24 Notes ...
