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Roast Turkey with Three Stuffing’s from Chef Richard Worthington
Saturday, December 5th, 2009Chef Worthington offers a holiday classic with an appellant flourish, roast turkey and three stuffings. Here are the ingredients and proportions for the stuffing that goes between the breast meat and the skin.
Cooking Thanksgiving SW Roast Wild Turkey with Blue Cornmeal Stuffing from Chef Stephan Pyles
Wednesday, November 11th, 2009The entree is, of course, turkey, but done in two ways. The first version is prepared by Chef Stephan Pyles, whose Routh Street Cafe has become one of Dallas’ diamond jewels. His treatment of the turkey is traditional, but with the stuffing he picks up the chorizo theme along with a New Mexico specialty, blue [...]
Roast Turkey with Blue Cornmeal-Chorizo Stuffing
Tuesday, November 3rd, 2009Roast Turkey with Blue Cornmeal-Chorizo Stuffing Stephan Pyles taped at Routh Street Cafe Dallas TX Serves 8 Chorizo and chilies add bite to a Southwest-style corn meal dressing created by celebrated Southwest chef Stephan Pyles. Note that home economists now recommend that you cook the dressing separately from the turkey to be certain the dressing [...]
Traditional Roast Turkey
Thursday, October 15th, 2009Traditional Roast Turkey Richard Worthington Le Meridien Hotel New Orleans This version of roast turkey celebrates Richard Worthington’s British roots. Three stuffings, two featuring other meats, are used for this quite traditional feast. Serves 10 – 12 Truffle Stuffing 1 pound boneless chicken breast, skinned and minced 2 egg whites 1/2 – 3/4 cup heavy [...]
Roast Turkey with Blue Cornmeal-Chorizo Stuffing
Thursday, April 16th, 2009Chorizo and chilies add bite to a Southwest-style corn meal dressing created by celebrated Southwest chef Stephan Pyles. Note that home economists now recommend that you cook the dressing separately from the turkey to be certain the dressing reaches 165 F interior temperature.
Roast Turkey with Three Stuffing's from Chef Richard Worthington
Friday, July 30th, 2010Chef Worthington offers a holiday classic with an appellant flourish, roast turkey and three stuffings. Here are the ingredients and proportions for the stuffing that goes between the breast meat and the skin.
Roast Turkey with Three Stuffing's from Chef Richard Worthington
Friday, July 30th, 2010http://www.youtube.com/watch?v=KNAuo1uPavoendofvid [starttext] [endtext]
Cooking Thanksgiving SW Roast Wild Turkey with Blue Cornmeal …
Friday, July 30th, 2010The first version is prepared by Chef Stephan Pyles, whose Routh Street Cafe has become one of Dallas’ diamond jewels. His treatment of the turkey is traditional, but with the stuffing he picks up the chorizo theme along with a New …
