profood

Meat Charts

These charts are a great resource to help you understand where brisket and other cuts of meat are located on the animal.

For professional-looking reference charts that will last for years, print-out in color and have laminated at a store like Postal Annex or The UPS Store.

To download these files to your PC, right-click on the chart and click "Save Target As..." in the pop-up menu.

Ingredients:

• 1-1/2 cups cubed day old whole wheat bread
• 3-3/4 cups cubed day old white bread
• 1 lb. bulk turkey sausage
• 1 onion, chopped
• 3/4 cup chopped celery (including tops)
• 2 tsp. dried sage leaves
• 1 tsp. dried rosemary leaves, minced or crumbled
• 1/2 tsp. dried thyme leaves
• 1 Granny Smith apple, cored and chopped
• 1 cup dried cranberries
• 1/3 cup minced fresh parsley
• 3/4 cup turkey or chicken stock
• 1/4 cup butter, melted

Preparation:

Preheat oven to 350 degree F. Spread bread cubes in a single layer on a large baking sheet. Bake at 350 degrees F for 5 to 7 minutes, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl and toss gently with your hands. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly, using your hands. Spoon into turkey to loosely fill and roast bird according to turkey recipe directions. If any stuffing is left over, bake in a greased casserole at 350 degrees F for 30-45 minutes until lightly browned and crisp on top. 12 servings

SAUSAGE STUFFING

1/2 pound pork sausage meat 3/4 cup fresh bread crumbs 2 tbsp. of butter 1 tsp. chopped parsley Salt and pepper 1 egg or milk to bind 1/2 teaspoon finely chopped fresh sage or 1/4 teaspoon Bell's seasoning Combine sausage meat and bread crumbs, add the melted butter and seasonings, and lightly sauté for a few minutes. Cool and blend with the beaten egg. Submitted by: CM SAUSAGE AND BREAD STUFFING 2 lbs. ground pork sausage (I personally like jimmy dean) 1-2 bags bread stuffing (Pepp. Farm or Stove Top) celery, sliced onion, chopped large can (s) of chicken broth salt and pepper Cook sausage with onion and celery. Bring chicken broth to boil, add sausage mixture and stuffing. Stuff turkey, or chicken and bake, or bake as a side dish, 350°F degrees for 20 minutes. Submitted by: Misty