Your Questions About Cooking Sourdough Bread Oven

Mary asks…

DO you have any good whole turkey recipies? And how long does it take to roast a turkey in the oven?

sourdough answers:

This is not nearly as hard as it sounds- and is amazing, Enjoy!!

Brined Turkey with Stuffing
4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)
Sage Broth
2 cups low-salt chicken broth
1/2 onion, quartered
1 celery stalk, cut into 4 pieces
8 fresh sage leaves

2 cups apple cider
1/2 cup (1 stick) unsalted butter

8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage

3 tablespoons all purpose flour
2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados
1/4 cup whipping cream

PreparationFor brine:
Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

For broth:
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.

For glaze:
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.

Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

For gravy:
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy

For stuffing
1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed

6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves

1/2 cup low-salt chicken broth

PreparationPreheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.

Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.

Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

Paul asks…

Any suggestions on making the best “bread pudding” and “whiskey sauce”?

sourdough answers:

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.


Whisky sauce is great with sourdough Christmas pudding, rich cakes and deserts.

Makes about 500ml

500 ml raw milk.
Pinch nutmeg.
1 vanilla bean pod.
25 gm butter.
25 gm plain flour.
2 tablespoons unrefined sugar.
2 egg yolks.
2 tablespoon raw 60% fat cream.
3 tablespoons whisky.

First make a vanilla milk. Break out the beans from the vanilla pod and add to the milk and nutmeg in a saucepan. Heat gently, stirring occasionally until small bubbles appear, then put aside to cool. Strain the milk and discard the vanilla.

Next make a sauce with the butter and flour. Melt the butter in a saucepan, sprinkle over the flour and stir continuously at low heat for a couple of minutes with a wooden spoon. Do not over cook.

Remove the sauce from the stove and whisk in the vanilla milk with constant action to avoid lumps, then return to the stove and slowly bring to the boil, stirring constantly. Add the sugar then simmer for a few minutes.

Mix the egg yolks and cream in a bowl, then pour on a quarter of the hot sauce, stirring to blend the mixture then return it to the remaining sauce in the saucepan. Add the whisky and stir constantly over low heat for a few minutes, without allowing the sauce to boil. Serve warm

1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: °C = (°F – 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32

Carol asks…

What are the different variations of bread pudding? What is your favorite and do you have a recipe?

for it ?

sourdough answers:

Here are some:

Bread Pudding with Southenrn Comfort Sauce

4 cups milk
4 eggs
¾ cup brown sugar
1 Tbsp. Melted butter
¼ tsp. Kosher salt
2 tsp. Vanilla
4 cups stale sourdough bread cubes (cut up and leave out overnight… if you’re not going to use sourdough bread, don’t even bother making this recipe)

In a large bowl, whisk milk, eggs, sugar, butter, salt, and vanilla together. Add bread cubes, toss well, and let soak until all liquid is absorbed. (You can add up to 1 cup extra milk if there is no liquid to be absorbed after tossing.) You want cubs moist but not sitting in a soup.

Grease a 9”x13” baking dish. Add bread mixture to pan. Place pan in an even larger dish of water to form a water-bath, and bake at 350ºF for about an hour. (Without the water bath, the pudding will rise too high when baking, then fall and be too dense after removal from oven.)

To make the Southern Comfort Sauce:

In a small saucepan, place ½ cup brown sugar, ¼ water, and 3 Tbsp. Of butter. Bring this to a boil, stirring occasionally.

REMOVE from heat, and then stir in 2-3 oz. Of Southern Comfort whisky. Stir well and ladle over warm bread pudding.


Bread Pudding

7 ounces (about 8 cups) day-old croissants or other white bread
2 1/2 cups milk
1 tablespoon vanilla
6 large eggs
1/2 cup sugar
1/2 cup raisins
3 tablespoons butter, cut into thin slivers

New Orleans Bourbon Sauce:

¼ pound butter
1 cup powdered sugar
1 cup heavy cream (not whipped)
1/2 tablespoon good quality bourbon

Preheat oven to 350°F. Cut croissants into cubes and place in a buttered 9-inch square baking dish. Heat milk until it reaches the boiling point, remove from heat and let cool slightly.

Add vanilla to milk. Beat the eggs with the sugar until mixture is smooth, then slowly add milk to the eggs and sugar. (If hot milk is added quickly, it will cook the eggs.) Sprinkle raisins evenly over the bread.

Slowly pour the milk mixture over the bread.

Scatter slivers of butter over the top.

Bread Pudding

2 pounds Texas-style bread
4 cups granulated sugar
7 cups milk
2 teaspoon vanilla
1 cup liquid eggs
No. 10 can peach pie filling

Preheat oven to 350°F. Set the fan speed to high. Cut each slice of bread in half and then cut each half in thirds. Place the bread in a large mixing bowl.

Pour the milk over the bread and let it soak for 10 minutes. Beat eggs in another mixing bowl. Add sugar, peaches (including juice) and vanilla and mix well. Fold the peach and bread mixtures together.

Brush the bottom of a large pan with butter fry. Slowly pour the mixture into the pan.

Bake for 45 minutes. Use a paring knife to check for doneness. The knife should insert easily and come out clean. If the pudding is not done, continue to cook and check in 5-minute intervals. Allow the bread pudding to cool to room temperature.

Ladle Jack Daniels Sauce (See recipe below.) over the bread pudding and serve.

Makes 15 pieces.

Jack Daniels Sauce

1 pound butter
2 ½ cups granulated sugar
2 teaspoons cinnamon
2/3 cup water
1 ½ tablespoons lemon juice
2 teaspoons vanilla
9 tablespoons Jack Daniels (green)

Pour the water and sugar into a 5-quart pot and mix well. Heat to a boil and then simmer until clear (sugar should be dissolved).

Add butter, cinnamon and lemon juice. Stir until the butter melts. Remove from the heat and add the vanilla and the Jack Daniels; mix well.

Bread Pudding

4 cups milk, divided
2 cups water
½ cup butter
1 ½ cups granulated sugar
5 egg yolks
2 ½ teaspoons vanilla flavor
½ cup cornstarch
1 box vanilla wafers
4 medium bananas, sliced

Pour 2 cups of water in a large saucepan. Add 3 cups of milk, butter, sugar and vanilla. Stir constantly while bringing mixture to a slow boil.

In a separate bowl, mix remaining cup of milk with cornstarch then add egg yolks. Add mixture to contents in saucepan, and cook until it thickens, stirring constantly. Remove from heat and cool.

Layer vanilla wafers in the bottom of a baking dish. Add bananas on top of wafers then add a layer of pudding. Repeat layers of wafers, bananas, and pudding. Bake for 8 minutes then set to cool.

Serve with whipped cream/topping and garnish with banana slices.

Source: Recipe courtesy of Sylvia’s Restaurant, New York

Laura asks…

What is a good recipe for a full meal from start to finish for mothers day? Please include the whole recipe.?

sourdough answers:

Guarantee you’ll surprise your Mom with this delicious recipe. It’s awesome

Stuffed Squid with Chocolate Sauce
1 lb Squid, cleaned, dried
1/2 lb Ground pork
Olive oil
1 Onion, finely diced
1 sm Carrot, finely diced
2 Garlic cloves, minced
2 Parsley sprigs, minced
1/2 c Pine nuts, lightly toasted
Salt, pepper
1 c Fish, shellfish or chicken-stock
1/2 c Dry white wine
10 To 12 almonds, blanched, -roasted
1 oz Lbarra brand chocolate, -coarsely grated
2 sl Fried crustless French bread-(not sourdough)

Remove heads and tentacles from squid and set bodies aside. Mince heads and tentacles, then mix well with the ground pork (may use a food processor).

Heat about 1/2 inch of olive oil in a cassola or large skillet and saute the onion, carrot, garlic and parsley in it until the onions are wilted; add the pork mixture, crumbs and half the pine nuts, mixing together well and cooking until the meat is well done.

Season to taste with salt and pepper, then remove mixture from pan and drain on paper towels or in a colander.

Preheat oven to 350 degrees F.

When the pork mixture is cool, lightly stuff the reserved squid bodies with it (do not overstuff, or the squid will shrink and tear during cooking).

Bake the squid in a single layer, uncovered, in a lightly oiled baking dish for about 20 minutes.

Meanwhile, deglaze the cassola with the stock and wine, simmering until it is reduced by about half. While the liquid reduces, put the almonds, remaining pine nuts, chocolate and fried bread in a mortar and pound with a pestle until finely ground, then moisten with a bit of the liquid to make a thick paste (it must be fine, without grainy texture).

Add this mixture to the reduced liquid, stir in well, return to the boil and season to taste. Pour over the stuffed squid, or spoon onto serving plates and set the squid on top of the sauce.

Donna asks…

Does anyone know how to make this?

To answer this question you must of had to watch V for Vendetta the movie, unless you know what Im talking about…anyway the first morning she is with him at his house and he makes her breakfast, does anyone know how to make that? That peice of toast with the egg on top, its been bugging me and I need to find out, is it really simple or is there something complicated about making it? Please if anyone know how to make that, please let me know, thanks.

sourdough answers:

Is this it?

Croque Madame Recipe

8 slices sourdough bread
very thinly sliced 12 ounces smoked ham
very thinly sliced 8 ounces Gruyere
2 to 3 tablespoons mayonnaise
5 tablespoons unsalted butter
4 extra-large eggs
Salt and pepper

Preheat oven to 400 degrees F.

Butter 1 side of each bread slice.

Set half of the slices of bread buttered side down in the griddle or cast iron skillet, and cover each with a slice of cheese.

Place 3 or 4 slices of the ham over the cheese, and place the top slice of bread over the ham, buttered side up.

Heat griddle or skillet over medium heat. Cook sandwiches until bottom is golden brown and cheese is melted, about 3 minutes per side.

Remove sandwiches and place on a plate.

Spread a thin layer of mayonnaise on the top of each sandwich, and then place a slice of cheese on top.

Put the sandwiches back onto the griddle or skillet then place in oven, cooking until golden brown and cheese is melted, about 5 minutes.

Melt 1 tablespoon butter in skillet over high heat. Cook each egg sunny side up. Turn egg over and cook 3 minutes longer for a soft-cooked egg, or 5 minutes longer for a hard-cooked egg.

Repeat with remaining butter and eggs.

Place 1 fried egg atop each sandwich. Season egg, to taste, with salt and pepper. Serve sandwich immediately.


Powered by Yahoo! Answers

Tags: , , , , , , , , ,
Previous Post

Your Questions About Sourdough Bread Nutrition

Next Post

Your Questions About Rising Sourdough In Fridge