It's my turn to cook the Christmas Turkey...HELP?

Question

I live in Greece, but I got it into my head to invite my in-laws over for New Year (that is when we eat the turkey here) for a classic American Christmas dinner. The recipe I have for the stuffing calls for 'bread cubes'. What kind of bread should I use? We certainly haven't got packaged bread cubes, so I have to cube it myself. And besides the stuffing and the gravy, what else should I make to put on the table? Thanks for your help guys!

Answer 1

I have the same problem here in australia and here is my solution.

I bought some plain old day old bread and took it out of the package and let it harden and get good and stale about two days -- keep turning it over.

Then to make my dressing I added diced onion, and celery cooked in a frying pan until translucent in butter or margarine. I added some spices (I add small amounts say a teaspoon ofonion powder, garlic powder, thyme, rosemary, and sage) and some chicken broth. After you have cubed the bread, you mix small portions of the liquid and bread together until completely moistened, but not soggy. Then stuff the turkey immediately and get it in the oven.

I serve with mashed potatoes
gravy
candied yams
ambrosia salad
green bean cassarole
cranberry sauce
and rolls

For dessert mincemeat pie and pumpkin pie

If you have questions, or want recipes you can email me through my avatar.
Merry Christmas Happy New Year all in one

EDIT: My daughter had reservations about her first big Holiday dinner too, I made up a Meal Primer for her and would be happy to email it to you if you will let me know you want it.

Answer 2

To make the best turkey, use this recipe I found. My family loves it: http://www.howtocookathanksgivingturkey.com/

The bread for stuffing can be any kind but make sure it is stale bread a few days old otherwise you need to toast the bread cubes first.

Mash Potatoes and Gravy
Cranberry Sauce
Green Beans or Green Bean Casserole
Hot Rolls
Some kind of pie for dessert.

This is the American tradition.

Answer 3

The standard for stuffing is ordinary white bread. In Greece you would want to look for a pale bread that uses standard bread or white flour. It should also have a decent but not a thick crust. If it has a thick crust, you'll probably have to cut it off and use just the soft center.

If you want to, you can also try some other breads, such as french-style bread, whole-wheat bread, or one of the higher priced gourmet white breads available from some bakers. But standard white bread should be your first choice, as it will not interfere with your recipe.

You definitely want to avoid breads that have things in them, like raisins, seeds, etc. You also want to avoid dark or strongly flavored breads like pumpernickel, rye breads, pita and other flat breads, tsoureki, etc.

Check your recipe to be certain, but many recipes for stuffing do not call for perfectly shaped bread cubes. Many people (myself included) simply tear the bread into pieces. The pieces should be roughly the size of your finger from the tip to the first knuckle.



Many people in America also like to include at least one starch on the table. For most, this is simply mashed potatoes. Peeled and cubed baking potatoes are boiled in water until they are folk tender, drained, and then mashed with a little milk and some salt and pepper.

Besides the starch, we tend to like other vegetables at the table as well. Most serve corn, usually removed from the cob. Peas are also quite common. At our house, pitted and canned black olives make an appearance at every family gathering at this time of the year. This would be your opportunity to utilize local produce as long as it isn't too offbeat.

Some sort of festive cake is usually present for dessert. This is also another fine opportunity to use a local specialty. Pies and gelatin molds also appear often. The standard pie is usually either a fruit pie or pumpkin pie. Gelatin is often brought to the table in a shaped mold with fruit cocktail or other chopped fruit added to it.

Answer 4

You can bake the stuffing in a pan, or inside the turkey. If you stuff the bird, do it lightly, don't pack it in tight, or it won't cook all the way through. The stuffing will expand, too. This is very important. You don't want your guests getting sick from undercooked stuffing, However, don't be afraid to stuff it. This makes the best tasting stuffing ever. I always stuff the neck end also, and "pin" the skin over to hold it in. I use metal skewers, or toothpicks, even.

Good luck, and have a wonderful holiday!

Answer 5

Any white bread will work OK, but you need to dry it out... leave it out to air dry or dry it in the oven first... then cube it. If the bread is too moist, the dressing won't come out too well.

The usual spice used for baking Turkey in the U.S. is SAGE.

Answer 6

I would used white bread crumbs flavored with poultry seasoning. Side dishes would be cranberry sauce, mashed potatoes, squash and or honey glazed sweet potatoes and peas. Salad of your choice. Pies for dessert. I am sure yours will be great. It is very thoughtful of you! (Many Americans have a ham for Christmas dinner)

Answer 7

any type of bread will work except a sweet bread. i use a simple white bread. it lends itself to other flavors. we also put congac in the stuffing and the gravy. yumm. cranberry sauce is a tradition here in the states too. enjoy your dinner and merry belated christmas.

Answer 8

It seems to me that today is the 29th ..???
I'm in California it seem to me that is the 30th there,,
In Greece you have many bakery's,,, go ask them about the best bread,, there are many sour dough and ????
And they may have just what you need including the recipe..
Greece???

Answer 9

Do they have matzoh over there? You can make bread stuffing out of matzoh; just substitute broken up matzoh for the bread cubes---I have some Jewish friends who make all kinds of things with matzoh: casseroles, stuffings, etc.

Answer 10

Try Pumpernickel for a dark rich flavor...yum!