Roast
Turkey with Herbal Rub
Ingredients
1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
Directions
Preheat oven to 325.
Remove giblets and neck from turkey and reserve for broth.
Rinse turkey with cold running water and pat dry with
paper towels. Place onion and lemon quarters in neck and
body cavities.
In a small bowl, mix oil with herbs, salt and pepper.
With your finger tips, gently loosen skin from the breast
without pulling off the skin.
Place 1 tablespoon of herb mixture under skin; replace
skin. Rub cavities and outside of turkey with remaining
herb mixture.
Secure the neck skin to the back with skewers. Fold wings
under back of turkey. Place legs in tucked position. May
be prepared to this point, covered and refrigerated for
several hours.
Place turkey, breast side up, on a rack in a large shallow
(no more than 2-1/2 inches) deep roasting pan. Insert an
oven-safe thermometer into the thickest part of the thigh,
being careful it does not touch the bone.
Cover bird with a loose tent of foil. Roast turkey in
a preheated 325 degree F. oven for about 2-1/2 hours.
Remove foil and baste bird with pan juices. Continue to
roast for about another hour until meat thermometer registers
180 degrees F. in the thigh.
Remove turkey from oven and allow
to rest for 15-20 minutes before carving. Transfer to
a large platter and serve with gravy.
from
www.holidays.net
Good
Old Country Stuffing
Recipe courtesy Paula Deen
Ingredients
2 loaves oven-dried white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows
Directions
Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet
until it starts to brown. Add celery and onion and saute
until transparent, 5 to 10 minutes. Pour over bread and
rice mixture. Add stock and mix well. Add salt, pepper,
sage, and poultry seasoning. Mix well. Add the beaten
eggs and melted butter. Mix well. Reserve 2 tablespoons
of the stuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into a greased pan
and bake until cooked through and golden brown, about
45 minutes.
Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper
Bring stock and giblets to a boil. Add bouillon and reserved stuffing
mixture. Make a slurry by whisking together the cornstarch and water
and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute
mushrooms until browned in butter. Add mushrooms to gravy with egg
and salt and pepper, to taste.
from
www.foodnetwork.com
Basic
Turkey Gravy
Ingredients
1 Package Neck, heart, gizzard from TURKEY giblets
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 TURKEY liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
Directions
In a 3-quart saucepan, over high heat, place neck, heart, gizzard,
vegetables, and salt in enough water to cover.
Heat to boiling. Reduce heat to
low; cover and simmer 45 minutes.
Add liver and cook 15 minutes longer.
Strain both into a large bowl; cover and reserve broth
in the refrigerator.
To make gravy, remove the cooked
turkey and roasting rack from the roasting pan. Pour
poultry drippings through a sieve into a 4-cup measuring
cup.
Add 1 cup giblet broth to the roasting
pan and stir until the crusty brown bits are loosened;
pour the deglazed liquid/broth into the 4-cup measure.
Let the mixture stand a few minutes, until the fat rises
to the top.
Over medium heat, spoon 3 tablespoons
fat from the poultry drippings into a 2-quart saucepan.
Whisk flour and salt into the heated fat and continue
to cook and stir until the flour turns golden.
Meanwhile, skim and discard any
fat that remains on top of the poultry drippings. Add
remaining broth and enough water to the poultry drippings
to equal 3-1/2 cups.
Gradually whisk in warm poultry
drippings/broth mixture.
Cook and stir, until gravy boils
and is slighty thick
from
www.holidays.net
Grandpa's
Homemade Turkey Soup
Ingredients
5 Cups RICH TURKEY STOCK recipe follows
3 Stalks celery cut into 1-inch pieces
2 Large potatoes peeled and quartered
2 Carrots cut into 1-inch pieces
1 Onions quartered
1 Cup uncooked noodles
2 Cups COOKED TURKEY cubed
Directions
In 5-quart saucepan, combine first 5 ingredients.
Over high heat, bring to a boil.
Reduce heat, cover and simmer for one hour.
Stir in noodles and turkey meat.
Simmer until noodles are done and
meat is heated through.
from
www.holidays.net
Cranberry
Chutney
Ingredients
1 Package (12 ounces) fresh cranberries
1/2 Cup balsamic vinegar
1/2 Cup sugar
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Teaspoon cayenne pepper
1 Teaspoon cumin
Directions
In medium saucepan, over high heat, combine cranberries, vinegar
and sugar; bring to a boil.
Reduce heat to medium-low and add
nutmeg, cinnamon, cayenne, and cumin
Simmer 20 to 25 minutes or until
mixture is very thick, stirring frequently.
from
www.holidays.net
Green
Bean Casserole
Ingredients
1 pound green beans, ends trimmed
1 tablespoon olive oil
8 ounces sliced mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/3 cup brandy or cognac
1/3 cup red wine
1/3 cup chicken broth
Fried Onions, recipe follows
Directions
Cook green beans in boiling salted water until tender, about 3 or
4 minutes. Drain well.
Heat olive oil in a large skillet over medium heat. Add mushrooms
and cook until browned, about 3 to 4 minutes. Add the garlic and
thyme. Season with salt and freshly ground black pepper, to taste.
Cook until garlic is fragrant, about 1 minute.
Add brandy or cognac, red wine and
chicken broth, bring to a boil. Simmer to blend flavors
and reduce sauce, about 2 to 3 minutes. Add green beans
to mushroom sauce and toss to coat. Place on a large
serving dish, season again with salt and pepper, to taste.
Top with fried onions before serving.
Fried Onions:
2 quarts peanut oil, for frying
2 large red onions, thinly sliced and separated into rings
1/2 cup buttermilk
2 cups arborio rice coating, recipe follows
Kosher salt
Heat peanut oil in a deep fryer
or deep pot to 375 degrees F.
Put onion rings in a large bowl. Pour buttermilk over onions and
toss to coat. Shake off the excess liquid.
Dip onions into Arborio rice coating, covering thoroughly
Fry the onions in small batches until crispy, about 2 minutes per
batch. Scoop out with a slotted spoon and drain on paper towels.
Set aside. Season with salt, to taste.
Arborio Rice Coating:
1 cup arborio rice
3 cups all-purpose flour
1 cup semolina
2 tablespoons fine salt
1 teaspoon freshly ground black pepper
Grind the rice in a blender or spice grinder to a very fine powder.
Put it in a bowl and add the flour, semolina, salt and pepper. Toss
until well blended. Store in a sealed container in the freezer for
maximum freshness.
from
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Nicholas'
Roast Garlic Mashed Potatoes
Ingredients
8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 tbsp. butter
1/3 to 1/2 cup heavy cream
1/4 cup Asiago cheese, grated 2 tbsp.
Parmigiano-Reggiano cheese, grated
Salt and pepper, to taste
Directions
Put the garlic and olive oil in a heavy saucepan over lowest possible
heat and simmer until soft; 30 to 40 minutes.
Drain off oil (reserve for marinades or vinaigrettes).
Puree\' garlic; set aside.
Meanwhile, prick potatoes with a fork and bake in a 400°F
oven for 1 hour, or until soft. While still hot, peel and
mash, or pass through a potato ricer.
Melt butter in heavy cream; whisk in puréed garlic.
Stir into potatoes.
Stir in cheeses and season with salt and pepper.
Spoon into a gratin dish.
Place in a 400°F oven for 12
to 15 minutes or until browned and bubbling
from
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Squash
Casserole
Ingredients
4 cups cooked yellow crook neck squash
1 medium onion
1 tsp salt
1/2 tsp pepper
1 stick butter or margarine
2 cups crushed Cheezit crackers
2 cups shredded cheddar cheese
1 cup milk or heavy cream
Directions
Cook the squash, onion, butter, salt and pepper until onion and squash
are tender.
Mix remaining ingredients except for 3/4 cup of the crackers
and 3/4 cup of the shredded cheese.
Pour into a 2 quart casserole and top with remaining crackers & cheese.
Bake at 350 for 30 minutes.
from
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Pueblo
Pie
Ingredients
1 Tablespoon olive oil
1 med. onion finely chopped
1 med. yellow, red or green bell pepper, seeded and finely chopped
4 garlic cloves
1 jalapeno pepper
1 16-oz can unsweetened tomato sauce
1 16-oz can black beans
1 16-oz can of corn
2 tsp chili powder
2 tsp cumin
1/2 tsp fine sea salt
1/2 tsp cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 Tablespoon lemon juice
1 tsp dijon mustard
1/2 tsp fine sea salt
shredded mozzerella cheese
Directions
Heat the oil in a large frying pan over medium-high heat.
Add the onion, pepper, and garlic
and cook until softened, 6-8 minutes.
Remove from heat and stir in the
tomato sauce, beans, corn, chili powder, cumin, salt
and cayenne.
Stir and mash the beans some to
make a thicker consistancy.
Pour into a 8 x 8 inch glass baking
dish.
Sprinkle a layer of mozzerella cheese
on top of mixture.
Preheat the oven to 350 F.
Boil water, add cornmeal, lemon,
mustard and salt in a large saucepan, and stir until
mixed.
Bring to a boil over medium-high
heat, then immediately reduce the heat to low and simmer,
stirring often, until thickened, 3 to 5 min.
Spread the cooked cornmeal over
the bean mixture. Bake for 30 minutes.
Cool for 10 min before serving.
from
www.holidays.net
Sweet Potato Pie
Ingredients
2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, combine the sweet potatoes, butter, egg yolks,
brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk.
Mix together well.
Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold
into sweet potato mixture.
Pour into pie shell and bake at 400 degrees F (200 degrees C) for
10 minutes.
Reduce heat and bake at 350 degrees F (175 degrees C)
for 30 minutes or until firm.
from
www.allrecipes.com
Sweet
Potato Carrot Crisp
Ingredients
4 medium sweet potatoes, peeled and cubed
2 pounds carrots, cut into 1/2 inch chunks
3/4 cup orange juice
2 tablespoons honey
2 tablespoons butter or margarine
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground cinnamon
Topping:
3/4 cup soft bread crumbs
1/4 cup chopped pecans
2 tablespoons butter or margarine, melted
2 teaspoons minced fresh parsley
Directions
In a large saucepan, cook sweet potatoes and carrots until tender;
drain. Cool slightly; place in a blender or food processor. Add
orange juice, honey, butter, garlic, salt and cinnamon; cover
and process until smooth. Pour into a greased 2-1/2-qt. baking
dish. Combine topping ingredients; sprinkle over sweet potato
mixture. Cover and bake at 350 degrees F for 30 minutes. Uncover,
bake 15-20 minutes longer or until heated through
from
www.allrecipes.com
Rich
Chocolate Pecan Pie
Ingredients
1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish
Directions
Preheat the oven to 375 degrees
F.
Spread the pecan pieces and the chocolate chips evenly on the bottom
of the pie shell.
In a mixing bowl, whisk the remaining
ingredients together. Pour the filling over the pecans.
Bake until the filling sets, 50 to 60 minutes. Remove
from the oven and cool for 30 minutes before slicing.
Cut into individual servings and serve with a drizzle
of Caramel Sauce and sprinkle with confectioners' sugar.
Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan
and cook over medium-high heat, stirring, until the sugar dissolves.
Let boil without stirring until the mixture becomes a deep amber
color, 2 to 3 minutes, watching closely so it doesn't burn. Add the
cream (be careful; it will bubble up), whisk to combine, and remove
from the heat.
Add 2 tablespoons of the milk, then
add up to 2 more tablespoons, until the desired consistency
is reached. Let cool until just warm before serving.
(The sauce will thicken as it cools.)
from
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Pumpkin-Gingersnap
Pie
Ingredients
2 teaspoons pumpkin pie spice
1 (3 3/4-ounce) package cook-and-serve vanilla pudding
1 1/2 cups half-and-half
1/2 cup canned pumpkin
1/2 cup heavy cream
1 cup coarsely crushed gingersnaps
3/4 cup chopped pecans
Graham cracker pie crust, recipe follows
Gingersnap crumbs, for garnish
Whipped cream, for garnish
Directions
In a medium saucepan, combine spice
and pudding mix and cook as directed, substituting half-and-half
for liquid. Remove mixture from heat and stir in pumpkin.
Cover surface with plastic wrap and let stand for about
1 1/2 hours, until nearly room temperature.
Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream
into pudding mixture. Spread half of pecans in bottom of crust. Pour
pudding mixture over nuts and chill pie for 4 hours. Sprinkle with
remaining pecans and garnish with gingersnap crumbs and whipped cream.
Graham Cracker Pie Crust:
1 1/2 cups (5 ounces) finely ground graham crackers
5 tablespoons unsalted butter, melted
1/3 cup sugar
3/4 teaspoon salt
Stir together crust ingredients
and press onto bottom and 1-inch up side of a 8-inch
springform pan. Fill right away or chill up to 2 hours.
Recipe courtesy Gourmet Magazine
from
www.foodnetwork.com
