Marinade Chicken *overnight in Italian Dressing
Dip in flavored bread crumbs
Bake covered for 1 ½ hours on 350°
*2 hours of marinade is fine too
The longer it stays in the oven covered with the oven off the better it tastes. This is great for a Friday night chicken when you need to turn the oven off before Shabbat and it is a while before the chicken will be served.
Turkey & Stuffing
Ingredients:
Challah Stuffing:
1 old frozen Challah defrosted, or days old Challah
2 Medium Onions
1 pound Carrots
6 Stalks of Celery
2 tbs. Oil
Salt and Pepper to taste
Directions:
Dice Onions, Carrots and Celery
Begin to sauté onions in frying pan with oil
Remove crust from challah and soak in water for 15 minutes (if challah still frozen – it will defrost in water but will take a bit longer)
When onions become translucent (clear but not brown) add the carrots and celery and continue to sauté vegetables until soft
Squeeze out all the water from the challah and place in a large bowl
When vegetables are soft NOT Mushy, remove from flame and mix into the challah
Add salt and pepper to taste.
Set aside
Turkey
(14 pound turkey)
Dice 2 onions into a roasting pan (enough to cover bottom of the pan)
Wash out turkey, remove all interior bags.
Make a paste mixture of 2/3 paprika to 1/3 garlic powder. Add water slowly until you get a soft paste mixture
Rub the paste all around the turkey, and place it in the roasting pan on top of the onions breast side down.
Stuff turkey with your stuffing
Tie the legs together with string
Add half a cup of water to the pan
Cover turkey with aluminum foil and bake at 390° for approximately 3-4 hours for a 14 pound turkey -(1/2 hour per 2 pounds). Use an instant read thermometer and test your turkey when time is up before removing it. If the thermometer does not register the right amount let it bake more (the longer it cooks the better it tastes) Thermometer should register 180° in the thickest part of the thigh – do not hit the bone.
Let Turkey rest for 20 minutes before carving.