Archive for Fall/Thanksgiving

Roasted Turkey Gravy

This is an easy recipe and well worth the time!

Ingredients

 

  • 5 tablespoons extra virgin olive oil
  • 1 large, smoked turkey wing or 2 small ones
  • 1 medium onion, quartered
  • 2 carrots, chopped
  • 1 ribs celery, chopped
  • 1 head garlic, split through the equator
  • 4 stems fresh sage
  • 4 sprigs fresh thyme
  • 6 parsley stems
  • 1 1/2 tablespoons flour
  • 6 cups chicken stock
  • Kosher salt and freshly ground black pepper

 

Directions

 

Heat the oven to 400 degrees F.

Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

Reference: FoodNetwork

Classic Sweet Potatoes with Marshmallows

My kid’s or should I say young adults (24 and 22 years old) love this recipe. I could never get them to eat sweet potatoes and now they cook this recipe. They even bake or fry sweet potato fries. Who knew?

Ingredients

  • 2 tablespoons butter, plus more for baking dish
  • 2 cups brown sugar
  • 1 1/2 cups water
  • 2 1/2 pounds sweet potatoes (I have substituted 2 1/2 pounds of canned sweet potatoes to save time)
  • 1 lemon, sliced and seeded
  • 1/2 cup chopped pecans
  • 3 cups marshmallows

Directions

Heat oven to 350 degrees F.

In a large pot melt 2 tablespoons butter. Stir in brown sugar and water. Bring to a boil, then lower and simmer while stirring until reduced and thickened, about 10 minutes.

Peel potatoes and cut lengthwise, then again making long quarters. Cut these into 1-inch pieces ending up with pie slice-shaped wedges. Place in a separate large pot of boiling water and cook for about 5 minutes. Potatoes should give a bit when poked with a fork.

Drain the potatoes and arrange in a single layer in a buttered 13 by 9-inch baking dish. Pour the syrup over the potatoes; making sure it covers the potatoes. Place lemon slices on top and bake for 35 minutes, spooning syrup over potatoes twice during that time. Potatoes are done when they are tender to the fork.

Remove from the oven, remove the lemon slices, and stir in pecans. Arrange the marshmallows evenly on top. Place back in the oven turning it up to 400 degrees F and cook until marshmallows puff up and turn brown, approximately 10 more minutes.

Reference: Food Network

Traditional Roast Turkey Recipe

Traditional Roast Turkey Recipe

Courtesy Alton Brown, 2011

Ingredients

  • One 14 to 16-pound frozen natural, young turkey
  • 1 gallon vegetable broth, homemade or canned
  • 1 cup kosher salt
  • 1/2 cup packed brown sugar, light or dark
  • 1 tablespoon whole black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 tablespoons candied ginger, chopped
  • 1 gallon water, iced
  • Ice
  • Canola oil, for roasting

 

  • Directions
  • Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  • Combine the broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature and refrigerate the brine.
  • The night before you’d like to eat: Truss the legs of the turkey with kitchen twine if desired. Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.
  • Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
  • Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
  • While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.
  • After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown.
  • Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.
  • Save the turkey carcass. Place in freezer bag and save for Turkey Soup (recipe posted soon on this blog).

 

Pumpkin & Dried Fruit Muffins

Ingredients

Cream Cheese Topping

  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar

 

Streusel Topping

  • 4 1/2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons butter
  • 3 tablespoons chopped nuts (pecans, walnuts or almonds)

 

Muffin Recipe

  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking powder
  • 1 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups canned pumpkin
  • 1/3 cup olive oil
  • 2 teaspoons vanilla extract
  • 1 (7 ounce) package Sun-Maid dried fruit bites
  • ½ cup raisins

 

Directions

  1. Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.
  2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. Fold in Sun-Maid fruit bites and raisins
  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
  6. Bake at 375 degrees F for 20 to 25 minutes.

 

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