#Pork and Sausage
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askwhatsforlunch · 4 months ago
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Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing
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De-boning turkey legs to make this Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing take a bit of work and effort, but having the skin between the flesh and the bacon makes a delicious difference. The flesh is incredibly juicy and flavourful, and this pièce de résistance of our Thanksgiving meal, particularly stunning!
Ingredients (serves 8 to 10):
2 (1-kilo/2-pound) turkey legs
a good pinch of fleur de sel or sea salt flakes and freshly cracked black pepper
about 1 1/2 cup
about 16 strips smoked streaky bacon
2 tablespoons olive oil
1 onion
1 cup water
4 tablespoons pure (Grade A) Canadian Maple Syrup
Preheat oven to 210°C/ 410°F.
Thoroughly de-bone turkey legs, keeping the skin on. Flatten both turkey pieces and lay them flat, joining both vertically onto cutting board or work surface. Season with fleur de sel and black pepper.
Spoon Port Bacon, Apple and Mushroom Stuffing in the centre, and roll turkey roast upwards as tightly as possible. Completely wrap with bacon strips. Tie with twine.
Peel onion, cut into slices, and scatter at the bottom of a large roasting tin.
Sit turkey roast onto the onion slices, and drizzle generously with olive oil. Rub oil gently all over the bacon.
Pour half of the cup of water at the bottom of the dish, and place in the middle of the hot oven. Roast, 1 hour, at 210°C/ 410°F.
Generously brush roast with Maple Syrup, and pour remaining water at the bottom of the dish. Return to the oven, along with the stuffing, and roast, another 30 minutes at 210°C/ 410°F, regularly brushing with Maple Syrup and basting with cooking juices.
Serve Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing hot with Stuffing, Maple Poultry Gravy, Apple-Cranberry Sauce, Vanilla Whipped Parsnips and Honey Roasted Pumpkin. Happy Thanksgiving!
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daily-deliciousness · 3 months ago
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Sausage and potatoes breakfast hash
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fattributes · 3 months ago
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Homemade Breakfast Sausage Sandwiches
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yummyfoooooood · 8 months ago
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BBQ Burgers
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coolthingsguyslike · 3 months ago
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vegan-nom-noms · 29 days ago
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Creamy Vegan Butternut Squash Pasta With Veggie Sausage & Fried Sage
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buffetlicious · 6 months ago
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Doesn’t this box of roasted meats look yummy to you? Mum bought me this Roasted Duck Rice (烧鸭饭) with added roasted pork and a Taiwan sausage (台湾香肠). Their duck is not as fragrant as the other stall at the end of the block but I love the savoury sweet sausage from this stall.
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brattylikestoeat · 2 years ago
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everythingwithwasabi · 1 year ago
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BBQ Sausage Roll with Street Cart Onion
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berntkat · 5 months ago
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Godzilla saved you a cold one. This may or may not be the last in the Product Placement Godzilla series. I want to make them into a sticker sheet so I might do a couple smaller ones to fill out space.
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wizardnuke · 3 months ago
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it is ur god given duty to bring something to the potluck but the catch is it has to be a better version of something that someone else made. my mom always brings the right kind of sweet potatoes. she is able to openly say that it is because my sister sucks at making sweet potatoes. we do not comment on the stuffing. i was thanked by multiple people for my deviled eggs because im not a maniac that puts sweet relish in mine. unlike someone else that i know
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askwhatsforlunch · 4 months ago
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Port Bacon, Apple and Mushroom Stuffing
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This tasty Port Bacon, Apple and Mushroom Stuffing, fragrant with garden herbs, made a delicious Thanksgiving filling and side.
100 grams/3.5 ounces smoked streaky bacon
2 tablespoons olive oil
2 tablespoons unsalted butter
half a dozen large chestnut mushrooms
1 large garlic clove, minced
half a dozen large leaves Garden Sage 
1 onion
2 Ribston Pippin apples, rinsed
half a fluffy sprig Garden Rosemary
100 grams/3.5 ounces stale Spelt Sourdough 
3/4 cup good Tawny Port
1/4 teaspoon fleur de sel or sea salt flakes
½ teaspoon freshy cracked black pepper
In a large, deep nonstick skillet, cook bacon strips over medium-high heat, a couple of minutes. Transfer bacon strips to a plate; set aside.
Add olive oil and butter to bacon fat. Cut chestnut mushrooms into thick slices. Once the butter is just foaming, add mushrooms to the skillet. Sauté, about 3 minutes, shaking the pan often until softened. Stir in minced garlic. Finely chop Sage, and stir into the skillet as well. Cook, a couple of minutes more.
Peel and finely chop onion, and stir into the skillet. Cook, 1 minute. Core and dice apples, and add to the skillet. Cook, until softened, about 4 minutes.
Finely chop Rosemary leaves and roughly chop reserved bacon; stir both into the skillet.
Then, cut stale Spelt Sourdough into dices, and add to the skillet. Stir in Tawny Port. Season with fleur de sel and black pepper. Once almost all the Port is soaked up, remove from the heat.
Set aside, to cool, about 15 minutes.
Preheat oven to 210°C/ 410°F.
Once you’ve stuffed your bird, spoon remaining Port Bacon, Apple and Mushroom Stuffing in a buttered dish. Place in the middle of the hot oven. Bake, 30 to 35 minutes, at 210°C/ 410°F.
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daily-deliciousness · 2 months ago
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Breakfast pigs in a blanket
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fattributes · 2 months ago
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Authentic Cajun Gumbo
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ohio-thestate · 1 month ago
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I got an ask from your ask game. 18
@raleigh-nc-official-totally-real
ask game post here
BUCKEYE CANDY! ALWAYS BUCKEYE CANDY!
and maybe I found out I also like eating crab with a lot of old bay on it.......
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foodffs · 1 year ago
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ITALIAN PORK SAUSAGE MEATBALLS
Follow for recipes
Is this how you roll?
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