Turkey Preparation Crab Dip Spinach Casserole Green Bean Casserole Bacon Stuffing Steamed Broccoli with Garlic Parmesan Savory Bread Stuffing-on-the-Side Roasted-Garlic Mashed Potatoes Ambrosia Salad Gluten Free Stuffing Gluten Free Gravy Turkey Sausage Stuffing Good Gravy Shannon’s Gravy Pecan Pie
Left over Ideas:
Turkey Potpie
Top-notch Sandwiches
Turkey Roasting 101
The secret ingredient is your time and lots of it. Buying, preparing, and roasting a turkey are time-consuming. With careful preparation and attention to timing, you will be rewarded with a beautiful and tasty main course.
Your first decision will be selecting between a frozen or fresh turkey. A fresh bird is more expensive, but will save you time and precious refrigerator space. Buy the bird the day before you wish to roast it, but remember to reserve your turkey with the butcher. It can be catastrophic to find that the only turkey available for your intimate four-person dinner is a 26-pound glacial beast.
A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost thoroughly. An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7 1/2 hours to defrost using this approach. It is also possible to use a combination of these methods.
Now you are ready to prepare the turkey for roasting. First remove the giblets. This is a fundamental step not only because you might want to use them to make the gravy, but also because it is disconcerting to find these paper-wrapped lumps when carving. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, do so now with a freshly prepared dressing. Stuff loosely, allowing about 1/2 to 3/4 cup per pound of bird. Brush the skin with melted butter or oil. Tuck the drumsticks under the folds of skin or tie together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
|
Weight of Bird |
Roasting Time (Unstuffed) |
Roasting Time (Stuffed) |
|
10 to 18 pounds |
3 to 3-1/2 hours |
3-3/4 to 4-1/2 hours |
|
15 to 22 pounds |
3-1/2 to 4 hours |
4-1/2 to 5 hours |
|
22 to 24 pounds |
4 to 4-1/2 hours |
5 to 5-1/2 hours |
|
24 to 29 pounds |
4-1/2 to 5 hours |
5-1/2 to 6-1/4 hours |
Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.
The best test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F, and when the breast meat reaches an internal temperature of 170 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F. When the turkey is done, remove from
Crab Dip
11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
Salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic
powder, salt and pepper. Spread mixture into a 1 quart baking dish.
Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle
in the top of the bread, and scoop out the inside to create a bread bowl. Tear
the removed bread into pieces for dipping.
Remove baked crab dip from the oven, and stir well. Spoon the mixture into the
hollowed out loaf. Place bread bowl and chunks of bread on a medium baking
sheet, and bake for an additional 10 minutes. Serve hot.
2 packages frozen chopped spinach
1 can cream of mushroom soup
1 8-ounce package cream cheese
1 can Durkey's fried onion rings
Cook spinach by package directions. Drain and put back in pot. Add
cream cheese and blend well. Add soup and blend again. Add 1/2 can of
onion rings, reserving 1/2 for later. Blend again and pepper mixture
well. Pour into casserole dish. Sprinkle reserved onion rings on top
and bake at 325 degrees for 20 to 30 minutes or until bubbly; or place
in refrigerator and bake the next day. It keeps well. Makes 8
servings.
Yield: 2 servings
1 can Cream of mushroom soup
1/2 c Milk
1 tsp. Soy sauce
Dash of pepper
3 c Green beans, cooked
1 can French fried onions, 3 1/2 oz
In a 1 1/2 quart casserole, stir soup milk, soy sauce and pepper until
smooth; mix in beans and 1/2 can of onions. Bake at 350 degrees for 35
minutes or until hot. Stir. Top with remaining onions. Bake 5 minutes
more.
2 Slices Bacon -- chopped
1 Tablespoon Butter or Margarine
1/2 Cup Onion -- Chopped
Chicken gizzard and liver - giblets
4 Slices Italian or French Bread -- Cubed
1/4 Cup Milk
1/2 Cup Parsley -- Chopped
1/4 tsp Black Pepper
1/4 Cup Parmesan cheese -- Grated
1 Egg
1/2 tsp Rosemary -- Crushed
Fry bacon until crisp. Drain. Add butter to pan and cook onion until
soft.
Chop giblets into fine pieces (use blender or processor if desired).
Add to onions. Cook about 10 minutes.
Moisten bread with milk. Add parsley, black pepper, cheese, egg and
rosemary. Mix well. Combine onion-bacon mixture with bread.
Loosely stuff chicken. The breast skin can be loosened and extra
stuffing placed between skin and flesh. Rub with extra rosemary
Steamed Broccoli with Garlic and Parmesan
This simple flavorful side dish allows the oven to remain free for the turkey and stuffing.
2 tablespoons
olive oil
4 cloves chopped garlic
2 teaspoons grated lemon peel
2 pounds broccoli florets
1/2 cup water
1/2 cup Parmesan cheese
A few flakes, crushed red pepper
1. Heat oil in a large skillet over high heat. Add garlic and lemon peel and toss, do not allow garlic to brown.
2. Add broccoli and toss to coat with seasonings. Add water and quickly cover with a tightly fitting lid. Cook until broccoli is crisp tender and water has evaporated.
3. Taste and season with salt and black pepper. Toss with parmesean cheese.
Makes 4 servings. Recipe can be doubled if necessary.
1/2 cup finely
chopped celery
1/2 cup chopped onion
3 tablespoons chopped fresh parsley
3 tablespoons butter or margarine
4 cups day-old bread cubes
2 teaspoons winter savory
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chicken or turkey broth
1. Cook celery, onion and parsley in butter over medium heat, about 5 minutes. Add savory and continue cooking until onions are soft and tender.
2. Place bread cubes in large bowl and pour in vegetables. Add salt, pepper and broth and mix well. Place in a greased 9x9-inch pan and bake at 350°F for 35 to 45 minutes or stuff lightly into the cavity of an 18 to 20 pound turkey. Cook until stuffing reaches 165°F. Makes 4 cups, uncooked.
Roasted-Garlic Mashed Potatoes
When garlic is roasted it is much less pungent. It actually takes on a sweet
nutty
flavor which compliments potatoes perfectly.
1 whole head of garlic
1 teaspoon olive oil
1/2 teaspoon dried thyme
2 pounds Yukon Gold potatoes, scrubbed, peeled and cubed
2 tablespoons butter cut into pieces
1/2 cup buttermilk
Salt and freshly ground black pepper
1. Preheat oven to 350 degrees. Using a sharp knife cut the top off garlic head exposing tops of the cloves. Place garlic head on a piece of aluminum foil. Pour olive oil on cut edge and sprinkle with thyme. Bunch aluminum foil around head and bake about 45 minutes.
2. Allow garlic to cool slightly, then break into cloves and squeeze each clove to remove soft garlic. Mash on a plate until creamy. Set aside.
3. Bring about 2 quarts of water to a boil and add potatoes. Cook until tender, about 20 minutes. Drain potatoes reserving some of the water in a separate bowl.
4. Return potatoes to pan and add butter. Warm buttermilk in the microwave for about 1 minute or warm in a saucepan on top of the stove. May curdle slightly, this is natural.
5. Add buttermilk and garlic to potatoes. Mash with a potato masher or grind through a food mill using medium mesh repeat using fine mesh. Add some of the hot potato water if potatoes are too stiff. Add salt and pepper to taste. Keep warm in a double boiler until ready to serve.
Yields about 5 cups.
Drain fruits well. Combine all ingredients
except lettuce, mixing lightly but throughly. Chill well.
Serve in lettuce cups with salad dressing, if desired.
Ingredients for stuffing:
1 to 2 sticks butter (1/2 to 1 cup)
4 to 6 large sticks of celery, chopped
1 large onion (I use red onion), chopped
1/2 cup parsley, chopped
One or two 8-ounce can water chestnuts, chopped
3-5 green apples, chopped in cubes
Lots of pepper
Lots of garlic
Salt to taste
Lots of Italian seasoning (oregano, basil, thyme)
1 small loaf of gluten free bread (I use Food for Life Raisin Pecan Bread)
Stuffing: In a large skillet pan, melt the butter. Add celery, onion, parsley, and seasonings ... saute. When onions are clear add water chestnuts and apples. Simmer on low heat while you toast the bread. Cut the bread into cubes and place on a cookie sheet. Brown in oven at broil until crispy brown. Take bread and place in a large bowl, then pour mixture from pan over bread and stir until well mixed together. Save the left-over butter residue in the bottom of the saute pan. Set aside to cool a bit.
Ingredients for gravy:
turkey drippings
1 teaspoon cornstarch
2 Tablespoons water
salt to taste
pepper to taste
Gravy: After you remove the turkey from the oven, pour all the drippings into a sauce pan. Add some gluten-free broth if you do not have enough drippings. Mix corn starch with water and stir well until all the corn starch is dissolved. Bring drippings to a gentle boil and stir in corn starch mixture. Mix in well and remove from heat (you do not want to over cook your gravy). Gravy should thicken. You may need to add more corn starch. Let the burner cool down and then gently simmer the gravy. Add salt and pepper to taste. Note: Some turkey's you buy now have a gravy mix with them. I use this for my non-allergic friends. Do not make this for those who are allergic to gluten because this mixture has wheat flour in it. Also be careful about adding salt as these tend to be pretty salty already.
INGREDIENTS
4 tbsp. butter or margarine, melted
2 tbsp. dried minced onion
1 tsp. poultry seasoning
2 8-oz. pkgs. herb-seasoned stuffing mix
3 1/2 cups hot chicken broth or turkey broth
1/2 lb. turkey breakfast sausage, cooked and cases removed
1 8-oz. can mushroom stems and pieces
Step 1
In large bowl, combine margarine, onions, poultry seasoning and stuffing mix.
Add broth and stir to mix. Stir sausage and mushrooms into stuffing mixture.
Step 2
Pack stuffing mixture into a 2-quart casserole dish that has been coated with
cooking spray. Bake in 350-degree oven 30 to 35 minutes, until stuffing is
heated throughout and lightly browned on top.
Step 3
For homemade turkey broth, take giblets from turkey cavity and rinse under cold
running water. Place all giblets, except the liver, in 3-quart saucepan and add
enough water to cover. Bring to boil and skim off the white foam; reduce heat.
Simmer 1 hour, add liver and continue cooking 15 minutes.
Step 4
Remove giblets, cool and remove meat from neck. Chop all meat from giblets and,
if desired, add to gravy. This broth is good for use in stuffing and gravy. Any
leftovers may be frozen and used as the base for turkey soup.
Some cooks serve their guests the juices straight from the roasting pan. If you prefer good, old-fashioned gravy, here are two delicious but different options.
In one, the cooking juices are poured into a clean pot to concentrate and thicken. In the other, the juices are cooked in the roasting pan to take full advantage of the drippings.
In a separate pot
Begin by pouring the liquid from the roasting pan into a measuring cup. Allow it
to settle, then use a turkey baster or spoon to remove the fat.
Pour the defatted liquid in the measuring cup into a pot. Place the pot on the stove over medium heat to concentrate the flavor.
To thicken your gravy, combine two tablespoons of arrowroot, corn starch or potato starch with equal parts cold water in a bowl. Whisk vigorously to remove all lumps.
Add this mixture, called a "slurry" in small amounts. Mix well. Be sure to allow time for the slurry to cook in the turkey juices. Otherwise, your gravy will taste starchy.
Continue to stir and boil the liquid, stirring until it reaches the consistency you are looking for. Add more cornstarch, arrowroot or flour if necessary.
In the roasting pan
Start by removing the vegetables, but leave the liquid in the pan. Tilt the pan
gently and scoop out as much of the fat as possible with a deep spoon.
Place the turkey-juice-filled pan right on the stove and turn the burners to medium.
Pour in about one cup of white wine or chicken broth. Cook gently, scraping the little bits off the bottom of the pan with a wooden spoon until the gravy reaches desired thickness.
If you want a smooth gravy, strain it through a fine sieve before placing it in a heated gravy boat for your guests to enjoy
Ingredients: serve’s 6 (Do not add salt)
4 Tablespoons of flour
4 Tablespoons margarine/butter (for every spoon of flour match with a TBS of butter)
6 bouillon cubes and of your choice
4 c water
1 tsp cayenne pepper
In a medium saucepan melt butter until liquefied (careful not to brown/burn). Add a tablespoon of flour at a time and with a wire whisk blend until thick like a paste. Continue in a considerably expedient way to add all the flour until the paste is quite thick. Then add a ladle of boiled bouillon at a time stirring each ladle into the paste. When each ladle full joins the paste evenly, add another. Add all of the broth until your gravy is of a consistency for serving. Remember, the sauce will thicken a little more upon standing so be sure to watch carefully. To ensure that the paste never burns in the process, sometimes I need to remove the pan from the burner until I get my broth ready for the pan. This is a quick and easy way to make a gravy/sauce. If you want to include the drippings from your turkey just substitute the drippings for the water. Be sure to let your drippings sit so that the fat will rise and can be removed. I received this recipe from a Chef long ago. I’m sorry I have forgotten his name.
INGREDIENTS
Homemade or
frozen crust for single-crusted pie
4 eggs, lightly beaten
3/4 cup dark brown sugar, packed
1/2 cup dark corn syrup
1/2 cup maple syrup or 4 tbsp. molasses
6 tbsp. butter, melted
2 tsps. Vanilla extract
2-1/2 cups coarsely chopped pecans
1/2 cup pecan halves
Step 1
Line a 12-inch tart pan or a 10-inch pie pan with crust; weigh it down and
prebake it. Meanwhile, prepare the filling in a large mixing bowl.
Step 2
In a large bowl; blend the eggs, brown sugar, corn syrup, maple syrup or
molasses, butter and vanilla extract. Stir in the chopped nuts. Pour the filling
into the cooled tart shell. Sprinkle with the pecan halves. Bake at 325 degrees
for thirty minutes or until the center has set and doesn't jiggle when you shake
the pan. Makes 10 servings.
Left Over Ideas
INGREDIENTS
Piecrust
1 1/4 cups flour
1/4 teaspoon salt
4 tablespoons cold unsalted butter
3 tablespoons solid vegetable shortening
3 tablespoons cold water
Turkey and Vegetable Filling
4 tablespoons butter
1 medium-size onion, chopped
1 stalk celery, chopped
1/4 cup flour
1 1/4 cups chicken or turkey stock
1 1/4 cups milk
1 teaspoon crumbled or powdered dried sage
3/4 teaspoon dried thyme
Salt and pepper, to taste
2 cups diced cooked turkey
2 cups leftover vegetables (If you don't have enough, you can substitute frozen
vegetables)
Glaze
1 egg yolk
1 tablespoon milk
We all know that one of the best parts of Thanksgiving is all those great
leftovers you have the next day. This year, before piling them on a plate and
heading for the microwave, consider showing your child how to turn them into a
savory hot dish that's on everyone's list of favorite comfort foods: turkey
potpie. This one is made with plenty of broth to keep the meat and vegetables
tender and moist.
Step 1
Make the Piecrust Dough: In a large mixing bowl, whisk together the flour and
salt. Cut the butter into 7 or 8 pieces and drop them into the flour. Add the
vegetable shortening too.
Step 2
With clean hands, lightly toss the mixture, breaking up the pieces of butter and
vegetable shortening to about half their original size.
Step 3
Now use a pastry blender to turn the mixture into coarse crumbs about the size
of baby peas. When you're finished, the dough should be evenly moist.
Step 4
Using a measuring spoon, sprinkle the cold water over the dough. With a big
fork, stir the mixture, pressing down on it occasionally, until it packs
together. If it continues to seem a little dry, add 1 or 2 more teaspoons of
water.
Step 5
Gather up the dough and pack it like a snowball. On a lightly floured surface,
gently knead the dough once or twice. Then put the dough on a long sheet of
plastic wrap and press it into a disk about I inch thick. If the edges of the
disk crack, just pinch them back together. Wrap the disk and refrigerate it for
1 hour while you make the filling.
Step 6
Prepare the Filling: Melt the butter in a large sauté pan over medium-low heat.
Stir in the onion and celery. Cover the pan and gently sweat the vegetables for
about 8 minutes, stirring occasionally. Then stir in the flour. Increase the
heat slightly and continue to cook and stir the mixture for 1 more minute.
Step 7
Add the stock to the pan, whisking to evenly blend all of the ingredients. As
the stock starts to thicken, whisk in the milk, sage, thyme, and salt and
pepper. Depending on the saltiness of the stock you've used, you will likely
need about 1/2 teaspoon of salt. Start with a little less, then taste the sauce
and add more if needed.
Step 8
Stir in the turkey and vegetables and simmer the mixture, stirring often, for 2
minutes. Remove the pan from the heat.
Step 9
Generously butter a 2-quart round, shallow casserole (about 8 1/2 to 9 1/2
inches with sloping sides). Transfer the filling to the casserole and smooth the
top with a spoon. Let the filling cool for about 15 minutes. Meanwhile, heat the
oven to 400 degrees.
Step 10
Roll the Crust and Top the Pie: While the oven heats, roll the pastry for the
top crust. Put a sheet of waxed paper (about 12 inches long) on your work
counter and lightly flour it. Put the pastry on the waxed paper and dust it and
your rolling pin with flour. Roll the dough into an 11-inch disk. Start in the
middle and push the pin out toward the edge of the disk, turning the paper as
needed to roll the dough evenly.
Step 11
Invert the crust, with the paper, so it is centered atop the filling. Peel away
the waxed paper and gently fit the edge of the crust into the dish. In a small
bowl, whisk the egg yolk and milk for the glaze. Lightly brush the glaze onto
the crust. Then use a fork to poke 2 or 3 steam vents in the pastry.
Step 12
Bake the potpie on the center oven rack for 40 minutes, until well browned.
Slide an aluminum foil-lined baking sheet onto the shelf below the pie, to catch
any spills. Transfer the potpie to a cooling rack and cool for 10 minutes before
serving. Serves 6.
Some say the best part of Thanksgiving is the leftovers, but don't wait until next November to make turkey sandwiches.
Buy some at your local deli or grocery store and try these tasty recipes. These sandwiches are fantastic packed in lunch boxes and picnic baskets, or maybe they are meant for a quiet meal at the kitchen table by yourself.
THE DAY AFTER: Sliced turkey, cranberry sauce and stuffing on white bread.
THE CAESAR WRAP: Large flour tortilla rolled with sliced turkey, shredded romaine, diced tomatoes, shredded Parmesan cheese and creamy Caesar dressing.
TURKEY PARMIGIANA: Sliced turkey topped with spaghetti sauce and shredded mozzarella, broiled on crusty Italian bread.
TURKEY BLT: Sliced turkey, bacon, lettuce, tomato and mayonnaise on toast.
TURKEY REUBEN: Sliced turkey topped with sauerkraut, Thousand Island dressing and Swiss cheese on grilled rye bread.
THE CALIFORNIA ROLL-UP: Large flour tortilla topped with sliced turkey, lettuce, tomato, avocado, alfalfa sprouts and shredded Monterey Jack cheese.