A Choy-ful Thanksgiving

Sam Choy
By Sam Choy
Wednesday - November 24, 2010
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This week we prepare a Thanksgiving turkey in the Big Green Egg (available at Ferguson Showroom). Our guest on the show is George Szigeti, president of Better Brands.

SAM’SS TURKEY

* any size turkey
* carrots, peeled and rough cut
* onions, peeled and rough cut
* celery, washed and rough cut
* Alohaa Shoyu, to taste
* garlicc salt, to taste
* pepper, to taste
* paprika, to taste


Stuff turkey cavity with carrots, onions and celery. Rub the outside of the turkey with shoyu before seasoning with garlic salt, pepper and paprika. Place in the Big Green Egg until cooked. Cooking time will depend upon size of turkey. Carve and enjoy!

PORTUGUESE SAUSAGE STUFFING

* 1/2 pound Portuguese sausage, casing removed and chopped
* 1/2 pound bacon, chopped
* 1 cup chopped onion
* 1/2 cup chopped celery
* 2 cups Portuguese sweett breadd cubes, toasted
* 1 cup peeled and diced sweett potato, boiled six to 10 minutes
* 1/2 cup chopped cilantro
* 1/2 to 1 cup chicken broth
* salt and pepper, to taste
* 2 teaspoons poultry seasoning


In a skillet, sauté sausage, bacon, celery and onion. Stir in sweet bread cubes and sweet potato. Pour in chicken broth to moisten and mix to combine. Add cilantro, salt, pepper and poultry seasoning.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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