The Turkey
We had a 16 lb. Heritage Turkey
1 gallon vegetable broth (homemade)
1 medium onion chopped into large rough pieces
1 apple chopped into large rough pieces
1 cup Kosher Salt
1/2 c Brown Sugar
1 Tablespoon Mixed (or Black) Peppercorns
1/2 Tablespoon Allspice Berries
1 cinnamon stick
4 sprigs rosemary
6 leaves sage
fresh thyme
1 gallon iced water
Aromatics (see below)
Add first eight ingredients into a stockpot and bring to a boil. Stir until dissolved. Remove from heat and let cool to room temperature.Place the bird in brine and ice water. Place breast side down, cover refrigerate or set in a cool area for a minimum of 6 hours. Turn turkey over once, half way through brining.
Take turkey from brine wash off and thoroughly dry. In all the bits and creases. This assists in helping the bird get a crunchy skin. Salt and pepper inside and out. Set aside.
Aromatics, for inside the bird
-2-3 slices bacon or pancetta sliced into
1/2 inch pieces1 red apple slice
1 onion
2 cloves garlic
1 cinnamon stick
4-5 sprigs fresh thyme
Water to cover
Fry bacon when cooked through but not crisp add onion and garlic. Cook until clear. Add apple, cinnamon, thyme and water. Boil until apple is soft. Set aside.
Turn on oven 500 degrees.
Take bird and stuff fresh rosemary, thyme and sage. With slotted spoon, scoop out whole ingredients from Aromatic mixture. Leaving water behind. (The automatic water can be used in place of broth in watering down gravy.)
Again dry bird and slather with Olive Oil.Roast in oven at 500 degrees for 30 minutes. Remove and cover breast with aluminum foil, insert probe of thermometer into thickest part of the breast and return to oven reducing temperature to 350 degrees. When the thermometer hits 161 degrees the bird is ready.
No need to bast, don't open the oven to keep checking the bird this only cools the oven.
Our 11.6 lb. bird took 2 hour total, a bird that is 14-16 lb. should take about 2.5 hours.When you bird is ready let set for 15 minutes before carving.
Perfect time to make the Gravy!
photo by sfegette at Flickr
The Gravy
There are of course different techniques for making pan gravy, here is what I have found works for me.
3 Tablespoons butter
3 Tablespoons flour
Drippings from Turkey Pan
1.5 cups Turkey broth/Aromatic Water or plain water
Salt
Fresh Ground Pepper
I make a blond roux a head of time while the turkey is cooking.
This is done by melting the butter in a pan and adding the flour. On a low heat stir until you get a blond, hazelnut color.
When the turkey is ready, set it a side and pour the drippings into a saucepan, making sure to include as much of the brown bits stuck on the bottom of the pan as possible. If needed use a bit of the broth to melt of some of the brown bits. Then on medium heat slowly add the roux, wisking ontinuously. Making sure not to get any lumps. Add the broth and and cook down until you get the right consistancy.
If there are lumps these can be the gravy can be drained through a sieve. Salt and pepper to taste.
3 Tablespoons butter
3 Tablespoons flour
Drippings from Turkey Pan
1.5 cups Turkey broth/Aromatic Water or plain water
Salt
Fresh Ground Pepper
I make a blond roux a head of time while the turkey is cooking.
This is done by melting the butter in a pan and adding the flour. On a low heat stir until you get a blond, hazelnut color.
When the turkey is ready, set it a side and pour the drippings into a saucepan, making sure to include as much of the brown bits stuck on the bottom of the pan as possible. If needed use a bit of the broth to melt of some of the brown bits. Then on medium heat slowly add the roux, wisking ontinuously. Making sure not to get any lumps. Add the broth and and cook down until you get the right consistancy.
If there are lumps these can be the gravy can be drained through a sieve. Salt and pepper to taste.
Blue Cornbread Stuffing
Adapted from Mark Millers, Coyote Cafe cookbook a traditional stuffing we make which has become a favorite of my daughter and a good portion of our family.
8 cups Blue Corn Bread
I use the instructions on the package substituting Buttermilk for whatever wet ingredient is required. I don't break it down until I get all of the ingredients into the bowl. Otherwise I think it gets a bit too crumbly.
1.5 lb. Chorizo - this year we used Marin Sun Farms which was wonderful (25% fat) but we have often used the bright red stuff that melts down to nothing. This works as well although fatter and the Ancho makes everything red.
1/4 cup butter
1/2 cup celery
1.5 medium onions chopped
2 cloves
10 chilies we use a mix of serano, pablano, halepeno - it depends on the heat that you like.
4 teaspoons fresh thyme
1 teaspoon dried sage
1 cup fresh cilantro
1/3 cup half and half
2 eggs, beaten
Salt
Freshly ground pepper to taste
Take the skin off the chorizo and saute until brown, set aside. Melt butter in a second pan on medium heat, add onions, garlic, celery, and chilis. Transfer ingredients from both pans into a large bowl. Add spices and moisten with eggs and half and half. Crumbling the bread crumbs as you go. Add Salt and Pepper to taste.
Place the stuffing into a ovenproof pan and cover with aluminum. Place in the oven at 350 degree for 40 minutes. Take the foil off the last 20 to brown the top.
8 cups Blue Corn Bread
I use the instructions on the package substituting Buttermilk for whatever wet ingredient is required. I don't break it down until I get all of the ingredients into the bowl. Otherwise I think it gets a bit too crumbly.
1.5 lb. Chorizo - this year we used Marin Sun Farms which was wonderful (25% fat) but we have often used the bright red stuff that melts down to nothing. This works as well although fatter and the Ancho makes everything red.
1/4 cup butter
1/2 cup celery
1.5 medium onions chopped
2 cloves
10 chilies we use a mix of serano, pablano, halepeno - it depends on the heat that you like.
4 teaspoons fresh thyme
1 teaspoon dried sage
1 cup fresh cilantro
1/3 cup half and half
2 eggs, beaten
Salt
Freshly ground pepper to taste
Take the skin off the chorizo and saute until brown, set aside. Melt butter in a second pan on medium heat, add onions, garlic, celery, and chilis. Transfer ingredients from both pans into a large bowl. Add spices and moisten with eggs and half and half. Crumbling the bread crumbs as you go. Add Salt and Pepper to taste.
Place the stuffing into a ovenproof pan and cover with aluminum. Place in the oven at 350 degree for 40 minutes. Take the foil off the last 20 to brown the top.
Sage, Onion and Mushroom Stuffing
My husbands English backgroud tends to favor this more traditional stuffing. Lovely, but deffinitely doesn't have the kick of the Cornbread stuffing.
8 cups old bread, I start collecting bits and pieces of old bread about a month before Thanksgiving and freeze them in. Then when the time comes I mill them down until I get a rough crumble
1.5 lb. sausage - this year we used Marin Sun Farms which was wonderful (25% fat) but we hot or mild italian sausage and other types of breakfast sausage.
1/4 cup butter
1/2 cup celery
1.5 medium onions chopped
2 leaks finally chopped
1 pint of fresh mushrooms (use what you like the best and what is available to you)
4 teaspoons fresh thyme
1 teaspoon dried sage
1/3 cup half and half
2 eggs, beaten
Salt
Freshly ground pepper to taste
1 stick-approx. 120grams butter
Take the skin off the sausage, if it has it and saute until brown, set aside. Melt butter in a second pan on medium heat, add onions, leeks, celery, and mushrooms. Transfer ingredients from both pans into a large bowl. Add spices and moisten with eggs and half and half. Add Salt and Pepper to taste.
Place the stuffing into a ovenproof pan and cover with aluminum. Place in the oven at 350 degree for 40 minutes. Take the foil off the last 20 to brown the top.
8 cups old bread, I start collecting bits and pieces of old bread about a month before Thanksgiving and freeze them in. Then when the time comes I mill them down until I get a rough crumble
1.5 lb. sausage - this year we used Marin Sun Farms which was wonderful (25% fat) but we hot or mild italian sausage and other types of breakfast sausage.
1/4 cup butter
1/2 cup celery
1.5 medium onions chopped
2 leaks finally chopped
1 pint of fresh mushrooms (use what you like the best and what is available to you)
4 teaspoons fresh thyme
1 teaspoon dried sage
1/3 cup half and half
2 eggs, beaten
Salt
Freshly ground pepper to taste
1 stick-approx. 120grams butter
Take the skin off the sausage, if it has it and saute until brown, set aside. Melt butter in a second pan on medium heat, add onions, leeks, celery, and mushrooms. Transfer ingredients from both pans into a large bowl. Add spices and moisten with eggs and half and half. Add Salt and Pepper to taste.
Place the stuffing into a ovenproof pan and cover with aluminum. Place in the oven at 350 degree for 40 minutes. Take the foil off the last 20 to brown the top.
Roasted Root Vegtables
Sweet Potatoes
Parsnips
Rutabagas
Kohlrabi
Turnips
Beets best to do seperately and if you have a variety of colors, again seperate from the whole.
Salt to taste
Herbs -use ones that complement the meal in this case to go with the meal I used fresh thyme.
Olive Oil
Chop root vegetables into medium size pieces, different shapes, place on baking pan. Add salt, pepper complementary herbs, and drizzel olive over. Mix together with hands making sure everything is coated. Bake in oven until the veggies are soft. 400-425 degrees for about 25 minutes
Parsnips
Rutabagas
Kohlrabi
Turnips
Beets best to do seperately and if you have a variety of colors, again seperate from the whole.
Salt to taste
Herbs -use ones that complement the meal in this case to go with the meal I used fresh thyme.
Olive Oil
Chop root vegetables into medium size pieces, different shapes, place on baking pan. Add salt, pepper complementary herbs, and drizzel olive over. Mix together with hands making sure everything is coated. Bake in oven until the veggies are soft. 400-425 degrees for about 25 minutes
Mashed Sweet Potatoes
4 cups roasted sweet potatoes
Dollap butter
Dark brown sugar
Salt
Fresh ground pepper
Dash of apple cider vinager
Cream
This is one of those to taste recipies. Once you have the ingrediants together place into an oven proof pan, sprinkel with a bit of additional brown sugar and lightly cover with cream. Place back into the oven 350 degrees for about 20 minutes.
Dollap butter
Dark brown sugar
Salt
Fresh ground pepper
Dash of apple cider vinager
Cream
This is one of those to taste recipies. Once you have the ingrediants together place into an oven proof pan, sprinkel with a bit of additional brown sugar and lightly cover with cream. Place back into the oven 350 degrees for about 20 minutes.
Mashed Potatoes
1.5 lbs. Yellow Finn of Russet Potatoes cut into medium to small cubes, with or without skin depending on your preferance
1/2 cup milk
4 Tablespoons butter
1/4 cup sour cream
Boil potatoes in salted water for about 20 minutes. Check by using halfing a potatoe and seeing that the centar is soft. When ready, drain.
Mash in milk, butter and sour cream to desired consistancy.
Can add more milk if potatoes are still to stiff. Salt and pepper to taste.
Some alternatives to this is to add roasted garlic, or any othe kind of pureed root vegatable, scallions or even mashed peas.
1/2 cup milk
4 Tablespoons butter
1/4 cup sour cream
Boil potatoes in salted water for about 20 minutes. Check by using halfing a potatoe and seeing that the centar is soft. When ready, drain.
Mash in milk, butter and sour cream to desired consistancy.
Can add more milk if potatoes are still to stiff. Salt and pepper to taste.
Some alternatives to this is to add roasted garlic, or any othe kind of pureed root vegatable, scallions or even mashed peas.
The Greens
Traditionally, we always have Broccoli with toasted/buttered bread crumbs. Thanks to my moms traditions.
Another additon is simple fresh green beans drizzeled with olive oil.
Last a new comer to our traditions is fresh Roasted Brussel Sprouts, done the same way as the root vegatable, or steamed againd with a drizzel of olive oil.
A simple green salad is also always a norm on our table.
All depending on the amount of people we have at our table and the freshness of what is available.
Another additon is simple fresh green beans drizzeled with olive oil.
Last a new comer to our traditions is fresh Roasted Brussel Sprouts, done the same way as the root vegatable, or steamed againd with a drizzel of olive oil.
A simple green salad is also always a norm on our table.
All depending on the amount of people we have at our table and the freshness of what is available.
Red Cabbage
A bit of my German roots showing.
Quite easy and turns out well! Note the red cabbage was always doctored up with caraway seeds and goosefat.
1 medium red cabbage
1 large apple
1 onion, sliced
1½ tablespoons brown sugar
3 tablespoons red wine vinegar
½ teaspoon caraway seeds
2 tablespoons butter
salt and pepper to taste
Chop the cabbage into 4 quarters, cut out the central core and shred.
Peel and core apple. Chop into small pieces.
Place all ingredients into a large pan with about 1 ¼ cups water. Bring to the boil, cover and simmer on low heat, for about 30 minutes, stirring once or twice.
The cabbage should be tender but not soft with little liquid left.
Serve hot. If making ahead, cool and chill. Reheat thoroughly to serve.
Quite easy and turns out well! Note the red cabbage was always doctored up with caraway seeds and goosefat.
1 medium red cabbage
1 large apple
1 onion, sliced
1½ tablespoons brown sugar
3 tablespoons red wine vinegar
½ teaspoon caraway seeds
2 tablespoons butter
salt and pepper to taste
Chop the cabbage into 4 quarters, cut out the central core and shred.
Peel and core apple. Chop into small pieces.
Place all ingredients into a large pan with about 1 ¼ cups water. Bring to the boil, cover and simmer on low heat, for about 30 minutes, stirring once or twice.
The cabbage should be tender but not soft with little liquid left.
Serve hot. If making ahead, cool and chill. Reheat thoroughly to serve.
Spaetzle
2 1/2 cups flour
1/4 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup water
Beat eggs lightly.
Add milk and water.
Place flour and salt into a bowl.
Gradually add egg mixture. I make a well in the flour and mix it in. Traditionnally there is a press that is used to make long bumpy noodles, but this is a good alternative, with out having to add a new gadget to the kitchen.
"Grate" dough over boiling salt water. Or
"Press" through a colander or press into salted boiling water. OR
"Drop" by teaspoonfuls into boiling salt water or soup. Or
"Cut" dough off the cutting board directly into boiling water or soup.
Cook and strain. Cooks for about 6 minutes.
Cook it all until I use all the dough.
Be sure you have a good size pot of water with salt.
Spaetzle can be eaten anyway. Including tomato sauce and melted cheese, or just with melted cheese on top or cheese sauce.
1/4 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup water
Beat eggs lightly.
Add milk and water.
Place flour and salt into a bowl.
Gradually add egg mixture. I make a well in the flour and mix it in. Traditionnally there is a press that is used to make long bumpy noodles, but this is a good alternative, with out having to add a new gadget to the kitchen.
"Grate" dough over boiling salt water. Or
"Press" through a colander or press into salted boiling water. OR
"Drop" by teaspoonfuls into boiling salt water or soup. Or
"Cut" dough off the cutting board directly into boiling water or soup.
Cook and strain. Cooks for about 6 minutes.
Cook it all until I use all the dough.
Be sure you have a good size pot of water with salt.
Spaetzle can be eaten anyway. Including tomato sauce and melted cheese, or just with melted cheese on top or cheese sauce.
photo by gray la gran at Flickr
Loaded Chili and Roasted Corn Cornbread
Converted from an old 72 Marketstreet recipe that I used to make at the restaurant.
2 to 3 ears corn
1/2 teaspoon olive oil
Salt
Fresh ground pepper
Cut corn off the cobb. In skillet roast kernal with olive and a sprinkle of salt and pepper. Set aside
4 roasted chilies (Pablano or jalepeno depending on desired heat)
Place on tray in broiled. Turn as the skins darken and blister. Once all sides have been roasted take out of the oven and place in a paper sack in freezer. Once cool, peel skins, take the seeds and veins from chili. Dice in to small pieces. Set aside
1/4 cup cilantro
2 scallions
Chop both scallions and cilantro in small pieces. Set aside
Wet Ingrediants
3 eggs
3/4 cup buttermilk
1/2 cup sourcream
1 cup grated white cheddar cheese
Mix wet ingredients.
Dry Ingrediants
1 1/3 Unbleached Flour
1 1/2 Tablespoon baking soda
3 Tablespoons sugar
1 Teaspoon red chili flakes
1 1/2 Teaspoon cumin
1 Teaspoon salt
Mix wet ingredients.
Combine corn, chilies, cilantro, scallions, wet ingredients, dry ingrediants and mix well. If the mixture is still a bit dry add additional buttermilk.
Pre-heat 350 degree oven. Scoup out dough into medium muffin tins. Bake 40 minutes
2 to 3 ears corn
1/2 teaspoon olive oil
Salt
Fresh ground pepper
Cut corn off the cobb. In skillet roast kernal with olive and a sprinkle of salt and pepper. Set aside
4 roasted chilies (Pablano or jalepeno depending on desired heat)
Place on tray in broiled. Turn as the skins darken and blister. Once all sides have been roasted take out of the oven and place in a paper sack in freezer. Once cool, peel skins, take the seeds and veins from chili. Dice in to small pieces. Set aside
1/4 cup cilantro
2 scallions
Chop both scallions and cilantro in small pieces. Set aside
Wet Ingrediants
3 eggs
3/4 cup buttermilk
1/2 cup sourcream
1 cup grated white cheddar cheese
Mix wet ingredients.
Dry Ingrediants
1 1/3 Unbleached Flour
1 1/2 Tablespoon baking soda
3 Tablespoons sugar
1 Teaspoon red chili flakes
1 1/2 Teaspoon cumin
1 Teaspoon salt
Mix wet ingredients.
Combine corn, chilies, cilantro, scallions, wet ingredients, dry ingrediants and mix well. If the mixture is still a bit dry add additional buttermilk.
Pre-heat 350 degree oven. Scoup out dough into medium muffin tins. Bake 40 minutes
Cranberries
Cranberries
5-6 Tangerines or small oranges, using the skin of one
1 medium pomagranite
1/2 sugar
1 cup orange juice
Place all ingrediantes into blender, except pomagranite. Blend to rough consistancy, not a puree. Place in saucepan on medium, heat until it thickens up a bit. Take off stove and add pomagranite. Place in refridgerator until ready to serve.
5-6 Tangerines or small oranges, using the skin of one
1 medium pomagranite
1/2 sugar
1 cup orange juice
Place all ingrediantes into blender, except pomagranite. Blend to rough consistancy, not a puree. Place in saucepan on medium, heat until it thickens up a bit. Take off stove and add pomagranite. Place in refridgerator until ready to serve.
Leftovers
Generally I make both vegetable and turkey broth before the big day. This can be used as the base to a fantastic Thanksgiving soup. I use the carcus to make additional broth if needed
Root vegtables are fantastic additions to those Turkey sandwiches.
Both Mashed potatoes and sweet potatoes make pancakes the morning after.
They also make a great croquettes by creating flat and oval shaped pieces which are filled with your choice, turkey and veggie, sauteed ground beef mixture, you name it.
Then coat each piece with flour, dip into beaten eggs and coat with Panko (japanese bread crumbs). Fry in 350 degree oil until brown.
Root vegtables are fantastic additions to those Turkey sandwiches.
Both Mashed potatoes and sweet potatoes make pancakes the morning after.
They also make a great croquettes by creating flat and oval shaped pieces which are filled with your choice, turkey and veggie, sauteed ground beef mixture, you name it.
Then coat each piece with flour, dip into beaten eggs and coat with Panko (japanese bread crumbs). Fry in 350 degree oil until brown.
The Dessert
Apple Brown Betty with Hard Sauce
Combine,
3 cups graham crackers or dry bread crumbs
3/4 cup butter
8 cups apples
Mix,
2 1/4 cup dark brown sugar
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 1/2 teaspoon salt
3 teaspoons lemon rind
3 teaspoons vanilla
Mix,
1 tablespoon lemon juice
2 Tablespoons wate
Line bottom of baking dish with half bread and butter combo.
Mix sugar mixture with apples and place half on top of bread combo.Then sprinkle lemon juice over top.
Repeat, leaving some of the bread mixture to sprinkle on top.
Heat in 400 degree oven for 40 minutes until apples are tender.
Hard Sauce
1 1/2 Powder sugar, sifted
1/2 cup butter, beaten soft
1/3 cup cream
2 Tablespoons Stroh rum
1 teasoon vanilla
mix powder sugar, cream, and butter until well blended. Then rum, drop by drop.
Chill well until served.
Pumpkin Pie -
Cheesecake-Pumpkin Bars -
Combine,
3 cups graham crackers or dry bread crumbs
3/4 cup butter
8 cups apples
Mix,
2 1/4 cup dark brown sugar
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 1/2 teaspoon salt
3 teaspoons lemon rind
3 teaspoons vanilla
Mix,
1 tablespoon lemon juice
2 Tablespoons wate
Line bottom of baking dish with half bread and butter combo.
Mix sugar mixture with apples and place half on top of bread combo.Then sprinkle lemon juice over top.
Repeat, leaving some of the bread mixture to sprinkle on top.
Heat in 400 degree oven for 40 minutes until apples are tender.
Hard Sauce
1 1/2 Powder sugar, sifted
1/2 cup butter, beaten soft
1/3 cup cream
2 Tablespoons Stroh rum
1 teasoon vanilla
mix powder sugar, cream, and butter until well blended. Then rum, drop by drop.
Chill well until served.
Pumpkin Pie -
Cheesecake-Pumpkin Bars -