Real Homemade Turkey Gravy
* 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
1. In a 3-quart saucepan, place neck, heart, gizzard, vegetables, and salt in enough water to cover, and cook over high heat.
2. Heat to boiling.
3. Reduce heat to low; cover and simmer for 45 minutes.
4. Add the liver and cook for 15 minutes longer.
5. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
6. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a quart size measuring cup.
7. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
8. Pour the deglazed liquid/broth into the measuring cup.
9. Let the mixture stand a few minutes, until the fat rises to the top.
10. Over medium heat, spoon 3 tablespoons of fat from the poultry drippings into a 2-quart saucepan.
11. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
12. Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
13. Add the remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
14. Gradually whisk in warm broth mixture.
15. Cook and stir, until the gravy boils and is slightly thick.
Makes 14 servings at 1/4 cup per serving
Good Old Fashioned Bread Dressing
* 3 to 4 loaves of white bread (or 5 if you like leftovers)
* 2 cups water
* turkey inners
* 1 or 2 onions
* 2 bunches of celery
* 2 to 3 tablespoons butter
* 1/2 teaspoons sage
* oysters (optional)
* mushrooms (optional)
* chicken broth
The night before
1. The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots.
Let the bread sit overnight to dry out.
The next day
2. The next day, remove the insides of turkey and boil them in water in 2/3 quart sauce pan until cooked (about 20 to 30 minutes).
3. Remove the insides from the saucepan for later use or discard. Keep the broth and set aside.
4. Preheat the oven to 350°F.
5. Chop the onion and celery and place into food processor until minced.
6. Melt the butter in a large saucepan.
7. Sauté the onion and celery in butter until heated through. Do not brown! (Sauté the mushrooms also at this time, if wanted).
Note: Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts.
8. Once cooked, pour the onion mixture directly over the dried out bread.
9. Sprinkle the sage over bread mixture.
10. Take your turkey broth and pour slowly over the bread mixture. The bread will shrink as you do this. Be careful not to pour too much water in.
11. Mixture thoroughly.
Note: If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
13. If you are using oysters, add them now.
14. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
16. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
17. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
18. Bake in 350°F oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
Note: If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples.
It smells wonderful and the apples have a great flavor when you take them out.
Holiday Roast Turkey with Herbal Rub
* 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
1. Preheat the oven to 325°F.
2. Remove the giblets and neck from the turkey and reserve for the broth.
3. Rinse the turkey with cold running water and pat dry with paper towels.
4. Place onion and lemon quarters in the neck and body cavities.
5. In a small bowl, mix the oil with the herbs, salt and pepper.
6. With your finger tips, gently loosen the skin from the breast without pulling off the skin.
7. Place 1 tablespoon of the herb mixture under the skin; and replace the skin.
8. Rub the cavities and outside of turkey with the remaining herb mixture.
9. Secure the neck skin to the back of the turkey with skewers. Fold the wings under the back of turkey. Place the legs in tucked position.
Note: May be prepared to this point, covered, and refrigerated for several hours.
10. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
11. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
12. Cover bird with a loose tent of foil. Roast turkey in the preheated oven for about 2-1/2 hours.
13. Remove the foil and baste bird with pan juices.
14. Continue to roast for about another hour, until meat thermometer registers 180°F in the thigh.
15. Remove the turkey from the oven and allow to rest for 15-20 minutes before carving.
16. Transfer to a large platter and serve with gravy.
Yields 18 servings at 6 ounces per portion
Jewish recipe for “Latkes” or to put it more simply “Potato Pancakes”:
3 Cups grated, drained potatoes
4 Tbls. Grated onion
¼ tsp. Pepper
2 Tbls. Cracker or matzah meal
½ cup oil or butter
Beat the eggs and add the potatoes, onions, salt (to taste), pepper, and meal. Heat half the oil or butter in a frying pan and drop the potato mixture into it by tablespoon. Fry until browned on both sides. Keep pancakes hot until all are fried and add more oil or butter as required. Serve with Applesauce or sour cream. Serves 8.
Soft and Fluffy Thanksgiving Rolls
Plan ahead as these have 2 rises and you will also need two 9x13" pans.
4 1/2 teaspoons active dry yeast (2 envelopes)
1/2 cup lukewarm water
1 teaspoon granulated sugar
1/3 cup granulated sugar
1 1/4 cups milk, lukewarm
1/2 cup unsalted butter, melted and cooled
1 1/2 teaspoons salt
2 large eggs, beaten
6-6 1/2 cups all-purpose flour, as needed
Preheat oven to 375°F
1) Combine yeast with water and 1 tsp sugar, set aside for 5-10 minutes or until frothy (if yeast doesn't froth, then it is dead or old- either you need fresh yeast or your water was too hot and killed the yeast).
2) Add warm milk (again- warm, but not too hot or yeast will die), melted cooled butter, remaining 1/3 cup sugar, eggs, and just 3 cups of the flour.
3) Beat mixture until smooth - either with a dough hook in an electric mixer or using a spoon.
4) Next, this time using a spoon even if you have a mixer, stir in enough flour to form a soft dough ball (depending upon the hunidity of the day, you will need more or less flour).
5) Turn dough onto a floured board and knead until smooth and elastic, about 10 minutes, additional additional flour if needed to keep from sticking.
6) Place in a a lightly greased large bowl and then flip the dough over to coat top; cover with plastic wrap that has been greased or nonstick spray, and let rise in a warm place until doubled- about 1 hour.
7) Punch dough down, then place on a lightly floured board and divide in half.
8) Now divide each half into 12 pieces, shaping each piece into a ball.
9) Place 12 dough balls each into two 9x13" greased baking pans.
10) Cover as before and let rise until doubled, 30 minutes to an hour.
Bake in a preheated 375°F oven for 20-25 minutes or until golden brown.
Best served warm.
After cooking, brush with a little extra melted butter while still warm to give them shiny tops, if desired.
Yields: 24 servings
New Orleans Sweet Potato Bread Pudding With Rum Sauce
1 1/4 pounds sweet potatoes, peeled and finely chopped
2 cups raisins
1/4 cup dark rum
5 large eggs, lightly beaten
1/2 cup granulated sugar
1 quart whipping cream
2 cups half-and-half
2 tablespoons cane syrup (Very thick dark brown sugar syrup)
1 tablespoon ground cinnamon
1/2 (16 ounce) loaf French bread, torn into 1-inch pieces
Arrange sweet potatoes in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Set aside.
Combine raisins and rum. Set aside.
Combine eggs and next 5 ingredients in a bowl; add bread pieces, sweet potato, and raisin mixture. Spoon mixture evenly into 2 lightly greased 11 x 7-inch baking dishes. Bake at 350 degrees F for 1 hour or until set, covering with foil to prevent over browning, if necessary.
Serve warm with Rum Sauce and whipped cream. Serves 16.
1 1/2 cups butter
1/4 cup dark rum
3 cups sifted confectioners' sugar
1 egg yolk
Melt butter in a heavy saucepan over low heat; stir in rum. Add confectioners' sugar; stir with a whisk until smooth. Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160 degrees F.
Makes 2 1/2 cups.
Sour Apple Raisins and Rum Custard Cake
* 1 1/2 cups flour, unbleached, unsifted
* 5 Tbls. sugar
* 1 Tbls. lemon, rind of, grated
* 2/3 cup butter or margarine
* 1 Lg. egg yolks
* 1 Tbls. milk
* 1/2 cup soft bread crumbs
* 2 Tbls. butter or margarine, melted
* 4 cups apples, tart, sliced
* 1 Tbls. lemon juice
* 1/4 cup sugar
* 1/4 cup raisins -- Soak raisins in 1/4 cup rum for 1/2 hour before using.
* 1/4 cup rum
* 3 Lg. eggs, beaten
* 1/3 cup sugar
* 1 3/4 cups milk
1. CRUST: To make crust, mix flour, sugar, and lemon rind.
2. Cut in butter or margarine until mixture resembles coarse crumbs.
3. Add egg yolk and 1 T of milk; mix gently to form a dough.
4. Pat into bottom of a 10 inch Springform pan that has sides only greased.
5. Press dough up sides of pan for 1 inch.
6. FILLING: Toss together bread crumbs and melted butter.
7. Spread evenly over pastry crust.
8. Toss apple slices, lemon juice, and 1/4 c of sugar.
9. Spread apples over crumbs.
10. Drain raisins, reserving rum, and sprinkle raisins over apples.
11. Bake in a preheated 350 degree F. oven for 15 minutes.
12. Beat eggs and sugar until thick and lemon colored.
13. Stir in milk and reserved rum.
14. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set.
15. Cool completely before serving.
16. Do NOT remove springform pan until cool.
Yields: 8 servings
Old Fashioned New England Roasted Turkey Orange-Maple Marinated
This wonderful, old northeastern method of marinating the turkey overnight in maple-orange produces a remarkably moist and flavorful bird. Combine the reserved marinade with the pan drippings and reduce to a scrumptious tangy gravy.
2 cups orange juice
1 cup chicken broth
1/2 cup pure maple syrup
1/4 cup bourbon
Turkey:.. One 12-pound fresh or frozen whole turkey, thawed
3 oranges, peeled and quartered
3 small bay leaves, plus more for garnish (optional)
1 teaspoon salt
1/4 cup unsifted all-purpose flour
Citrus garnish (such as oranges, orange wedges, and kumquats; optional)
Fresh thyme leaves (optional)
1) Prepare marinade: In a large bowl, combine orange juice, broth, maple syrup, and bourbon.
2) Remove giblets and neck from turkey. Rinse turkey thoroughly with cold water; pat dry.
3) Place turkey in a 2 gallon heavy-duty plastic food storage bag. Carefully pour in marinade. Seal; place in large roasting pan. Refrigerate overnight, turning bag occasionally.
Prepare Turkey: Heat oven to 350 degrees F.
4) Remove turkey from plastic bag and reserve marinade. Insert orange quarters and bay leaves into cavity. Sprinkle salt in cavity. Skewer neck skin to back or tuck wing tips under shoulder joints, holding skin in place. Tie drumstick ends together with string. Place turkey on a wire rack set in a large roasting pan. Insert a meat thermometer into thigh, making sure it doesn't rest on the bone.
5) Roast turkey until thermometer registers 180 degrees F -- about 3 hours. (Cover turkey loosely with foil if it gets too brown before reaching required temperature.)
6) Remove turkey from oven; transfer to serving platter. Remove and discard oranges and bay leaves.
Let turkey stand at least 20 minutes before carving.
7) Pour reserved marinade into a 2 quart saucepan; bring to a boil over high heat. Skim and discard any foam from mixture with a slotted spoon. Reduce heat to medium; cook until reduced to 3 1/2 cups -- about 15 minutes.
8) When turkey has been transferred to platter, skim off all but 1/4 cup fat from drippings in roasting pan; stir in the flour until well mixed. Gradually stir in the reduced marinade and cook over medium heat until thickened and bubbly.
Presenting the masterepiece.
Garnish turkey with whole oranges, orange wedges, bay leaves, and fresh thyme, if desired, and serve with gravy.