Brooke’s Recipes:
Maple-Glazed Roast Turkey with Apple Cider Gravy
From Every Day with Rachael Ray
November 2007
EIGHT TO TEN SERVINGS
Prep Time: 35 min (plus chilling)
Cook Time: 2 hr 40 min (plus resting)
1/2 cup pure maple syrup
1 1/2 sticks (6 ounces) butter, 1 stick cut into chunks and softened, 1/2 stick softened
2 tablespoons chopped fresh thyme plus 6 sprigs
One 14-pound turkey, with giblets, rinsed
Salt and pepper
2 onions, chopped
2 ribs celery, chopped
2 1/2 cups apple cider
One 14.5-ounce can chicken broth
1/4 cup flour
1. In a small saucepan, bring the maple syrup to a boil. Lower the heat and simmer until reduced by half, about 3 minutes. Pour into a bowl, then stir in 1 stick butter and the chopped thyme. Freeze for 30 minutes.
2. Position a rack in the lower third of the oven; preheat to 400°. Place the turkey, giblets and neck on a rack in a large, heavy roasting pan. Season with salt and pepper. Using your fingers, gently loosen the skin from the breast and spread about half of the maple butter over the breast meat under the skin. Rub the remaining maple butter on the outside.
3. In a large bowl, combine the onions, celery, thyme sprigs and salt and pepper to taste; fill the turkey cavity with two handfuls of the onion mixture. Tie the drumsticks together with kitchen string; tuck in the wings. Scatter the remaining onion mixture around the turkey and pour 1 cup water into the pan.
4. Place the turkey in the oven and lower the temperature to 350°. Roast, basting with the pan juices and 1 cup cider, until an instant-read thermometer inserted in the thickest part of the thigh without touching the bone registers 165°, about 2 hours and 40 minutes (during cooking, cover loosely with foil to prevent overbrowning). Transfer the turkey to a platter and let rest.
5. Strain the pan drippings into a large glass measuring cup; discard the solids and skim off any fat. Add enough chicken broth to make 3 1/2 cups of liquid. Set aside.
6. In a small bowl, combine the flour and remaining 1/2 stick butter. Place the roasting pan over 2 burners, add the remaining 1 1/2 cups cider and cook over medium-high heat, scraping up the browned bits. Lower the heat to medium and cook, stirring, for 4 minutes. Slowly whisk in the butter-flour paste and the reserved pan juices. Cook, whisking, until thickened, about 10 minutes. Season with salt and pepper. Serve the gravy with the turkey.
Pumpkin Gingerbread Trifle
(I only made half of this recipe)
2 (14-ounce) packages gingerbread mix
Maple-Glazed Roast Turkey with Apple Cider Gravy
From Every Day with Rachael Ray
November 2007
EIGHT TO TEN SERVINGS
Prep Time: 35 min (plus chilling)
Cook Time: 2 hr 40 min (plus resting)
1/2 cup pure maple syrup
1 1/2 sticks (6 ounces) butter, 1 stick cut into chunks and softened, 1/2 stick softened
2 tablespoons chopped fresh thyme plus 6 sprigs
One 14-pound turkey, with giblets, rinsed
Salt and pepper
2 onions, chopped
2 ribs celery, chopped
2 1/2 cups apple cider
One 14.5-ounce can chicken broth
1/4 cup flour
1. In a small saucepan, bring the maple syrup to a boil. Lower the heat and simmer until reduced by half, about 3 minutes. Pour into a bowl, then stir in 1 stick butter and the chopped thyme. Freeze for 30 minutes.
2. Position a rack in the lower third of the oven; preheat to 400°. Place the turkey, giblets and neck on a rack in a large, heavy roasting pan. Season with salt and pepper. Using your fingers, gently loosen the skin from the breast and spread about half of the maple butter over the breast meat under the skin. Rub the remaining maple butter on the outside.
3. In a large bowl, combine the onions, celery, thyme sprigs and salt and pepper to taste; fill the turkey cavity with two handfuls of the onion mixture. Tie the drumsticks together with kitchen string; tuck in the wings. Scatter the remaining onion mixture around the turkey and pour 1 cup water into the pan.
4. Place the turkey in the oven and lower the temperature to 350°. Roast, basting with the pan juices and 1 cup cider, until an instant-read thermometer inserted in the thickest part of the thigh without touching the bone registers 165°, about 2 hours and 40 minutes (during cooking, cover loosely with foil to prevent overbrowning). Transfer the turkey to a platter and let rest.
5. Strain the pan drippings into a large glass measuring cup; discard the solids and skim off any fat. Add enough chicken broth to make 3 1/2 cups of liquid. Set aside.
6. In a small bowl, combine the flour and remaining 1/2 stick butter. Place the roasting pan over 2 burners, add the remaining 1 1/2 cups cider and cook over medium-high heat, scraping up the browned bits. Lower the heat to medium and cook, stirring, for 4 minutes. Slowly whisk in the butter-flour paste and the reserved pan juices. Cook, whisking, until thickened, about 10 minutes. Season with salt and pepper. Serve the gravy with the turkey.
Pumpkin Gingerbread Trifle
(I only made half of this recipe)
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Robyn’s Recipe:
Cranberry, Apple & Sausage Stuffing
1 pound mild bulk breakfast sausage
4 tablespoons butter
1/2 large sweet onion, chopped
1 clove garlic, chopped
1 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1/3 cup margarine
1 tablespoon salt
2 teaspoons ground black pepper
Preheat the oven to 350 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the onion, apple, celery and poultry seasoning to the skillet and saute until the onions are soft, about 8 minutes. Mix in the drained garlic, cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Melt the 1/3 cup margarine in the chicken stock. Then add the chicken stock/margarine a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.
Shelese’s Recipes:
Baby Pumpkins
Buy 8 little pumpkins/gourds and scrub them cleanPuncture them w/ a fork several timesPlace in a 9x13 pan and cover with foilBake for 30-45 min. at 375 until softLet coolCut the top in a circle and scoop out seeds and pulp. Filling:Buy banana squash (or I used butternut squash) cut it up and coil itin salted water until soft.Drain and mash with a fork.Add 1/4 cup butter2 T honey1 tsp coriander1/4 tsp nutmegBeat with mixer until well mixed Before serving:Fill pumpkins with mixture,Heat until warm at 375 (about 30 min)Can be made a day ahead and refrigeratedServe with parsley sprig on top or a dab of butter on top, or thepumpkin lid back on.
My Grandpa's Creamed Onions
(This recipe feeds the 5,000 as you noticed last night :) I'll cut itin half when I make it again)
3 lbs small white onions sliced in thin ringsput in sauce pancover w/ wateradd tsp of salt and bring to a boilCook 20-25 min until they are good and softDrain and set aside Sauce:Melt 1/4 cup butter and blend with 5 T flour and 1/2 tsp saltGradually add 2 cups milk (or cream, or half and half) (I used cream)Stir constantly until thickens and comes to a boilAdd pepper and a little butter, season to taste
New Potatoes
Buy some new potatoes or baby reds.Add butter, Rosemary, and Parsley flakes, bake in the ovenwith a lid on it until they are nice and soft.I cooked them at 300 degrees for an hour and that didn't work so try350 for an hour :)
Erika’s Recipes:
Erika’s Recipes:
Corn Pudding
3 cans corn
1 1/2 c. sugar
9 T flour
3 1/2 c. milk
6 T melted butter
6 eggs
dash of salt
Drain corn and mix with sugar and flour. Add all other ingredients and mix well. Pour into greased 9x13 pan. Bake at 450 for about 60 minutes, stirring at least 3 times while cooking
(this is the key).
Cranberry Horseradish Relish
2 cups fresh cranberries, finely chopped
1/2 c. sugar
1/3 c horseradish
1 T lemon juice
Mix cranberries and sugar in saucepan on low until sugar is dissolved. Let cool. Add horseradish and lemon juice and refrigerate at least overnight to let flavors mellow. Serve as a garnish for turkey.
No comments:
Post a Comment