basic turkey:
1 14-16 lb turkey (thawed)
2-3 tbs olive oil
1 C + 2 tbs butter (2 1/4 sticks- 1/4 inch dice)
2 tbs minced thyme
2 tbs minced rosemary
2 tbs minced sage
2 tbs parsley
10 C chicken broth
3 C diced onion (1/2 inch)
2 C diced carrot (1/2 inch)
2 C diced celery (1/2 inch)
2 lemons (halved)
S&P
preheat oven to 425. remove neck, gizzards, etc. rinse turkey inside and out. pat dry. create a pocket between meat and skin. rub whole bird with olive oil, salt, and pepper. mix thyme, parsley, sage, rosemary in a small bowl. evenly distribute in the pockets and outside of the bird.... if you need more make more evenly distribute about 2 C of butter inside those pockets. stuff the bird with 1 C onion, 1 C carrot, 1 C celery, and 2 lemons. tuck legs under and tie legs (trousing).
roast for about 20-30 min, reduce temp to 325. cook 30 min.. pour 1 cup of broth over turkey. add abut 1 tbs of butter to roasting pan. cook 30 min. baste with pan drippings. pour another C of broth over the bird. and add another tbs butter to pan. cover loosely with foil and roast until therm reads 15 at thickest part of thigh....basting with a cup of broth and tbs of butter every 30 min. this should take about 1 hour and 45 min + or -. overall time is about 15 min/lb.
for gravy (base)-
melt 2 tbs of butter. in deep skillet over high heat. add 2 c onions, 1 c celery, 1 c carrots.... saute until brown. add 6 cups of broth and bring to boil.. reduce heat to med-low and simmer for about 20-25 min uncovered. strain.
strain pan juices from the turkey... whisk in gravy base. melt 2 tbs of butter in large sauce pan over med heat. add flour and whisk constantly until our roux is golden brown (about 6 min). gradually add the gravy base/pan juice mixture into the roux. increase heat and whisk until gravy thickens, boils, and is smooth. reduce heat to med. reduce gently until it reduce to about 4 1/2 cups..whisking often (about 10 min). season gravy with s&p.
stuffing:
1 lb- unseasoned pork sausage (crumbled) you also want to remove the casings
1/2 C- finely chopped onion
1/2 C- finely chopped celery
1/2 C- butter
1 C- finely chopped unpeeled mcintosh apples
1 C- dried cherries
1/3 C- cherry brandy
1 loaf- french baguette cubed
1/4 tsp- cinnamon
1/4 tsp- mace
1 tsp- salt
1/4 tsp- ground black pepper
3 C- chicken broth
pinch nutmeg
pinch dreid sage
pinch dried thyme
brown sausage. saute onions and celery until soft. combine all ingredients. .......
spray dish you are going to use to cook. spread stuffing evenly in dish. bake at 425 for 30 min (or unitl golden brown). cover with foil (to prevent burning). lower temp to 350. cook until stock is absorbed.
soup:
1 butternut squash
2 green apples
5 C veg stock
2 C cream
1-2 oz maple syrup
1-2 tbs cinnamon
1 tsp nutmeg
s&p to taste
preheat oven to 425* cut squash in half (lengthwise). put on cookie sheet seed side up. lightly coat with oil. roast for about 45 min to 1 hr until pulp is soft. bring stock to boil. turn heat down and let it simmer. scald cream. set cream aside. peel and core apples. cut into wedges. roast for about 20-30 min (until lightly brown).
when squash is ready, let cool enough so you can handle it.... scoop seeds out and either discard or set aside to roast another time. scoop pulp out (you don't want that outer layer). put pulp and green apple in stock.... simmer for about 20-30 min. puree. once smooth, add cream (while blending)..... then add maple cin, nutmeg, s&p.
Black Russian Pie:
crust:
1 C chocolate wafer crumbs (or chocolate graham crackers)
2 tbs unsalted butter, melted
2 tbs kahlua
combine well. press onto bottom and sides of 9-inch pie plate. chill for 10-15 min.
filling:
1/2 C milk
2 envelops unflavored gelatin
1/2 C kahlua
2 eggs
1/2 C sugar
1/3 C vodka
1 1/2 C heay cream, whipped
shaved chocolate
heat milk to boiling. add gelatin and kahlua.... stir until dissolved. in a blender, mix eggs, sugar, vodka. with machine running pour in milk mixture and blend well. transfer to a bowl. chill for 15-30 min. fold gelatin mixture into whipped cream. pour into crust. chill until set (about 3 hours). sprinkle shaved chocolate on top right before serving.
