Recipe Index
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Turkey Recipes
Apricot-Glazed Turkey With Roasted Onion and Shallot Gravy
Cider-Basted Turkey With Roasted Apple Gravy
Cider-Glazed Turkey With Lager Gravy
Hazelnut Roast Turkey With Harvest Gravy
Herb Brined Turkey With Pear Gravy
Herb Roasted Turkey With Apple Cider Gravy
Honey Brined Turkey With Giblet Cream Gravy
Porcini Mushroom Turkey With Mushroom Gravy
Plum-Glazed Roast Turkey With Spinach, Bacon, and Cashew Stuffing And Plum Gravy
Red Currant Glazed Turkey With Sage And Red Currant Gravy
Roast Turkey With Herb Butter And Caramelized Onion-Balsamic Gravy
Roast Turkey With Herb Rub And Shitake Mushroom Gravy
Roast Turkey With Maple Herb Butter And Gravy
Roast Turkey With Pear And Port Gravy
Roast Turkey With Pomegranate Glaze
Roast Turkey With Porcini Mushroom Gravy
Roast Turkey With Prosciutto-Hazelnut Crust
Roast Turkey With Red Currant And Citrus Glaze
Roast Turkey With Riesling Gravy
Roast Turkey With Sage And Sherried Cider Gravy
Roast Turkey with Sausage Fennel Stuffing And Madeira Gravy
Roast Turkey With Tangerine Glaze
Sage Roasted Turkey With Caramelized Onions and Sage Gravy
Thyme Roasted Turkey With Gingersnap Gravy
Turkey with Apple-Chestnut Stuffing And Cider Gravy
Stuffing Recipes
Apple, Celery And Smoked Ham Stuffing
Bread Dressing With Dried Apricots, Pistachios And Mint
Caramelized Onion And Chestnut Stuffing
Chestnut, Dried Apple And Corn Bread Stuffing
Corn And Herb-Bread Sausage Stuffing
Country Bread Stuffing With Smoked Ham, Goat Cheese And Dried Cranberries
Fig And Almond Stuffing With Fennel
Italian Sausage And Parmesan Cheese Stuffing
New England Sausage, Apple and Dried Cranberry Stuffing
Rye Bread Stuffing With Sausage, Apples And Bacon
Sourdough Stuffing With Sausage, Cranberries And Apples
Sausage, Chestnut And Fig Stuffing
Sausage, Cranberry And Pecan Stuffing
Sausage, Leek and Currant Stuffing
Sausage, Pear and Parsnip Stuffing
Sausage, Pine Nut And Oyster Stuffing
Wild Rice, Apple, And Dried Cranberry Stuffing
ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
Maple Butter:
2 cups apple cider
1/3 cup pure maple syrup
2 tablespoons chopped fresh thyme or 2 teaspoons dried
crumbled
2 tablespoons chopped fresh marjoram or 2 teaspoons
dried
1 1/2 teaspoons grated lemon peel
3/4 cup (1 1/2 sticks) butter, room temperature
Turkey:
1 14 pound turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery with leaves
1 cup coarsely chopped carrot
2 cups canned no fat, low-salt chicken broth
Gravy:
3 cups (about) canned no fat, low-salt chicken broth
3 tablespoons all purpose flour
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 small bay leaf
2 tablespoons apple brandy or Calvados (optional)
Make Maple Butter:
Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Bring to room temperature before using.)
Make Turkey:
Position rack in lowest third of oven and preheat to 425F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey neck and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan. Roast turkey 30 minutes. Reduce oven temperature to 325F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (3hours 45 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.
Make Gravy:
Strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduced to sauce consistency, whisking occasionally, about 10minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper. Brush turkey with any remaining maple butter and serve with gravy.
HAZELNUT ROAST TURKEY WITH HARVEST GRAVYMakes 12 Servings
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
Hazelnut Butter:
2 cups hazelnuts, blanched
1 cup(2 sticks) unsalted butter, room temperature
Squash Puree:
1 1 1/2-pound acorn squash
1/4 cup honey
6 large garlic cloves, peeled
Turkey Stock
(If you do not want to make the homemade stock, use
canned no fat, low salt chicken broth instead.)
Turkey neck and giblets (heart, gizzard and liver)
reserved from 20-pound turkey
2 tablespoons vegetable oil
2 celery stalks, chopped
1 medium leek (white and pale green parts only),
chopped
1 medium onion, chopped
1 carrot, chopped
4 fresh parsley sprigs
4 fresh thyme sprigs
2 bay leaves
1 cup dry white wine
6 cups water
Turkey:
1 20-pound turkey
2 tablespoons vegetable oil
12 garlic cloves, peeled
8 fresh thyme sprigs
8 fresh parsley sprigs
1/2 cup (1 stick) unsalted butter, melted
Gravy:
1 large Golden Delicious apple, peeled, cored,
cut into 1/4-inch dice
1 medium rutabaga, peeled, cut into 1/4 inch dice
2 tablespoons (1/4 stick butter, room temperature
2 tablespoons all purpose flour
2 tablespoons chopped fresh thyme
3 cups turkey stock or canned chicken broth
squash puree
Make Hazelnut Butter:
Preheat oven to 400F. Spread nuts on heavy large baking sheet. Roast until golden brown, about 15 minutes. Transfer to large kitchen towel. Gather towel ends tightly to enclose nuts. Rub hazelnuts, briskly to loosen and remove husks; cool. (Or buy already blanched hazelnuts.) Transfer nuts to processor; discard husks. Chop nuts coarsely. Add butter; process until nuts are finely ground and blended with butter. Season generously with salt and pepper. Transfer hazelnut butter to small bowl. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
Make Squash Puree:
Preheat oven to 400F. Line baking sheet with foil. Cut squash into 6 wedges. Skin side down on prepared baking sheet. Season with salt and pepper. Drizzle with honey. Place one garlic clove on each squash wedge. Roast until squash is tender and slightly charred, about 50 minutes. Cool squash 15 minutes. Using large spoon, scrape squash, garlic and honey into a food processor, discard skins. Puree squash mixture until smooth. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using)
Make Turkey Stock:
(Skip this step is using canned chicken broth.) Cut neck into 4 pieces. Heat oil in heavy large Dutch oven over medium high heat. Add neck pieces, heart, gizzard and liver. Sauté until brown, about 15 minutes. Remove liver and reserve. Add celery, leek, onion and carrot to Dutch oven; sauté until brown, about 20minutes. Add parsley, thyme, bay leaves and wine. Boil until reduced by 2/3, about 5 minutes. Add 6 cups water to Dutch oven and bring to boil. Reduce heat to medium-low; simmer until reduced to 3 cups liquid, about 1 1/2 hours. Strain stock into small bowl. Remove heart and gizzard from strainer. Cut heart, gizzard and liver into 1/4 inch pieces; reserve. Discard solids in strainer. (Can be made 1 day ahead. Cover stock and chopped giblets separately;
chill.) Rinse turkey; pat dry with paper towels. Loosen skin over turkey breast, thighs and upper drumsticks by running hand gently between skin and meat. Rub vegetable oil over meat under loosened skin. Spread all of hazelnut butter over meat under loosened skin. Season turkey with salt and pepper. Place garlic, thyme and parsley into cavity. Spoon stuffing into cavity and neck cavity. Tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Cover with foil. Position rack at lowest level in oven; preheat to 425F. Roast turkey ½ hour. Turn oven down to 325F. Roast turkey until thermometer inserted into thickest part of inner thigh registers 180F, basting with melted butter and pan juices every 20 minutes and, about 4 hours. Remove foil and roast 1/2 hour more. Transfer turkey to platter and tent with foil to keep warm. Reserve juices in roasting pan for gravy.
Make Gravy:
Remove rack from roasting pan. Pour pan juices into large glass measuring cup. Spoon off fat from top of juices. Combine turkey stock, degreased pan juices, apple, and rutabaga in heavy large saucepan and bring to boil. Reduce heat to medium-low and simmer until rutabaga is tender, about 5 minutes. Add squash puree and whisk until smooth. Cool a bit. Puree gravy. Put back into saucepan on medium high heat. Stir
butter and flour in small bowl until smooth paste (beurre manie).
Whisk beurre manie into gravy and simmer 2 minutes until thick. Add thyme and diced giblets and whisk until smooth. Season to taste with salt and pepper.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
Apricot Glaze:
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
Herb Butter:
3/4 cup (1 1/2 sticks) unsalted butter, room
temperature
3 tablespoons chopped fresh thyme or 1 tablespoon
dried
3 tablespoons chopped fresh sage or 1 tablespoon
dried rubbed sage
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Onion Mixture:
2 tablespoons (1/4 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
6 ounces shallots (about 6 large), thinly sliced
Turkey:
1 21- to 22-pound turkey
1 14 1/2 ounce can (or more) no fat low salt chicken
broth
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried
Gravy:
1 14 1/2 ounce can (about) no fat, low salt chicken broth
Make Glaze:
Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4-cups, about 15 minutes.
Make Herb Butter:
Blend all ingredients in small bowl. Set aside.
Make Onion Mixture:
Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be made 1 day ahead and refrigerated. Bring to room temperature before using)
Make Turkey:
Position rack in lowest third of oven and preheat to 400F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin.
(Make sure you do not break the skin) Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan.
Roast 30 minutes. Reduce oven temperature to 325F. Cover turkey loosely with
foil. Roast turkey 4 hours, basting occasionally with pan drippings. Remove foil and add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 175 to 180F or until juices run clear when thickest part of thigh is pierced with skewer (about another 1/2 hour), brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 1 hour longer for unstuffed turkey (about 1 3/4 hours 10 longer for stuffed turkey). Place turkey on platter;
tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
Make Gravy:
Pour contents of roasting pan in a strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency Transfer sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
Glaze:
2 cups tawny Port
4 cups pear nectar
1/2 cup (1 stick) unsalted butter
1/4 cup honey
1 1/2 teaspoons minced fresh sage or 1/2 teaspoon dried
rubbed sage
Turkey And Gravy:
1 20-pound turkey, patted dry
1 large egg, beaten to blend
1/4 cup pear nectar
4 cups chicken stock or canned no fat, low salt broth
1/4 cup all purpose flour
3 tablespoons unsalted butter, room temperature
Assorted fresh herbs for garnish (optional)
For Glaze:
Boil all ingredients in heavy large saucepan until reduced to 2 cups, about 40 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring to room temperature before using.
For Turkey And Gravy:
Preheat oven to 450F. Place turkey on rack in roasting pan. Season with salt and pepper. Spoon 7 cups stuffing into main turkey cavity and 2 cups into neck cavity. Tuck wings under turkey body. Tie legs together. Add 1 egg and 1/4 cup pear nectar to remaining stuffing in bowl and toss well. Transfer to buttered 13x9x2 inch baking dish; cover with aluminum foil and refrigerate. Reserve 1 cup glaze for gravy. Brush some of remaining glaze over turkey. Pour 1 cup chicken stock into bottom of pan. Cover turkey completely with foil. Place turkey in oven and roast 45 minutes. Reduce oven temperature to 325F and continue roasting 2 1/2 hours, basting every 30 minutes with glaze and keeping turkey covered. Uncover, baste turkey and roast another 1 to 2 hours until meat thermometer inserted into thickest part of thigh registers 175F and turkey is golden, about 15 minutes longer. (Place extra stuffing in covered baking dish in oven for last 50 minutes.) Transfer turkey to platter. Tent with aluminum foil. Pour pan juices into heavy large saucepan. Degrease pan juices. Place roasting pan over medium-high heat. Add degreased pan juices and remaining 3 cups stock and bring to boil, scraping up any browned bits. Strain mixture back into saucepan, pressing on solids. Add reserved 1 cup glaze and simmer 5 minutes. Mix flour and butter to paste in small bowl; whisk in 1/2 cup stock mixture. Return mixture to remaining stock mixture in saucepan and boil until thick enough to coat spoon, whisking constantly, about 2 minutes. Garnish turkey with fresh herbs if desired. Serve turkey and stuffing, passing gravy separately.
1 1/2 pounds unsliced egg bread, cut into 1 inch cubes
(about 17 cups)
2 tablespoons olive oil or butter
6 cups sliced leeks (white and pale green parts only,
from about 6 leeks)
1 pound Italian turkey sausage, casing removed
2 cups chopped celery
1 tablespoon sugar
1 tablespoon dried thyme, crumbled or 2 1/2 tablespoons
fresh thyme chopped
3/4 teaspoon dried rubbed sage or 2 teaspoons fresh
sage chopped
1 cup dried currants
2 eggs, beaten to blend
No fat, no salt chicken stock to moisten
Preheat oven to 350F. Arrange bread cubes on 2 heavy large baking sheets. Bake until slightly dry, about 10 minutes. Cool completely. Heat oil in heavy large Dutch oven over medium-high heat. Add leeks, sausage, celery, sugar, thyme and sage. Season with salt and pepper and cook until sausage is cooked through and leeks are tender, crumbling sausage with fork and stirring occasionally, about 10 minutes. Transfer mixture to large bowl. Cool slightly. Add bread cubes and currants to sausage mixture and toss to combine. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir beaten eggs into stuffing. Add a bit of chicken stock if seems too dry. Let come to room temperature before using.
1 pound bulk pork sausage
2 cups chopped celery
2 cups chopped onion
5 cups corn bread stuffing cubes (about one 12-ounce
package)
5 cups herbed-bread stuffing cubes
1 teaspoon dried poultry seasoning, crumbled
1 teaspoon dried rubbed sage
1/2 teaspoon pepper
3 cups canned no fat, low salt chicken broth
Sauté first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add both stuffing cubes poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth.
14 ounces very dense white bread, cut into 3/4-inch
cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only;
about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth
Preheat oven to 350F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stirring to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Let come to room temperature before using. Mix eggs into stuffing.
To Bake Stuffing In Turkey:
Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
To Bake All Stuffing In Pan:
Preheat oven to 350F. Butter 15x10x2 inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
3/4 cup dried currants
1/2 cup dry Sherry
1/2 cup plus 3 tablespoons butter
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon dried "fines herbes"* or "Herbes de
Provence"*
1 14-ounce package cubed herb seasoned stuffing
2 cups no fat, low salt canned chicken broth
1 cup pecan pieces, toasted
*A dried herb mixture available at specialty foods stores and some supermarkets. Or a combination of fennel seeds, dried thyme, basil and savory can be used.
Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and "fines herbes" or "Herbes de Provence". Sauté until tender, about 7 minutes. Set aside. Place stuffing cubes in bowl. Melt 1/2 cup butter in 2 cups chicken broth in saucepan over medium heat. Pour over stuffing cubes. Add currant mixture, vegetable mixture and pecans. Toss to combine. (Can be made 1 day ahead. Cover; chill.) Bring to room temperature before using.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
This turkey is perfect with the Caramelized Onion And Chestnut Stuffing
For turkey:
1 16- to 18-pound turkey, neck and giblets reserved for gravy
Fresh rosemary sprigs (optional)
Fresh sage sprigs (optional)
6 tablespoons (3/4 stick) butter
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
1 1/2 tablespoons grated orange peel
4 teaspoons salt
1 tablespoon ground pepper
For gravy:
5 1/2 cups (or more) low salt, no fat chicken broth
1 onion quartered
1 bay leaf
6 tablespoons (3/4 stick) butter
2 huge onions, halved, thinly sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary
1 tablespoon plus 1 teaspoon chopped fresh sage
1/3 cup all purpose flour
1/2 cup balsamic vinegar
Make turkey:
Preheat oven to 325F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180F basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about3 1/4 hours longer if stuffed.
Make gravy: Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming
occasionally, about 1 hour. Strain turkey stock. Melt butter in large skillet over medium high heat. Add sliced onions and sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon age and sauté until onions are golden about 10 minutes. Add flout and stir 1 minute. Gradually whisk in turkey stock. boil until gravy thickens stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage. Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 up, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
For turkey:
3 tablespoons chopped fresh rosemary or 1 1/2
tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons
dried
3 tablespoons chopped fresh tarragon or 1 1/2
teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
1 20- to 21-pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tablespoons vegetable oil
6 tablespoons (1/4 stick) butter, melted
4 cups canned low-salt, no fat chicken broth
For gravy:
1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary
or 2 teaspoons dried
4 cups low salt, no fat chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
Make turkey:
Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.) Position rack in lowest third of oven and preheat to 425F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes).
Make gravy:
Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.) Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.
12 very large corn bread muffins (about 2 pounds),
leave out uncovered overnight
3 cups pecan halves (11 ounces)
8 thick slices of slab bacon
1 stick plus 2 tablespoons unsalted butter
(5 ounces)
4 tablespoons melted unsalted butter
3 cups coarsely chopped onions
3 cups coarsely chopped celery
3 large shallots, minced
1 1/2 tablespoons rubbed sage or 3 tablespoon
fresh chopped sage
1 tablespoon dried thyme or 2 tablespoons
chopped fresh thyme
6 large eggs, beaten
1 3/4 cups chicken stock or canned low salt,
no fat broth
Salt and freshly ground pepper
Break the corn bread into large pieces, scatter on a baking sheet and let dry overnight. Preheat the oven to 400F. On a rimmed baking sheet, toast the pecans for about 10 minutes, or until nicely browned and fragrant. Transfer to a plate to cool. Reduce the oven temperature to 325F. In a large skillet, cook the bacon in 6 tablespoons of the butter until very crisp, about 10 minutes; reserve the bacon for another use. Add the onions, celery, shallots, sage and thyme to the skillet and cook over low heat until the vegetables are tender, about 25 minutes. Tear the corn bread into l 1/2-inch pieces and place in a large bowl. Top with the cooked vegetable mixture and the pecans and toss well. Stir in the melted butter, the eggs and 1 cup of the chicken stock. Season with 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Butter a large shallow baking dish and add the corn bread dressing. Cover with foil and bake for 30 minutes. Uncover and baste the dressing with 6 tablespoons of the remaining stock. Bake for 10 minutes longer, then baste with the remaining 6 tablespoons of stock. Bake for 20 minutes longer, or until golden brown on top and heated through. Stuffing can also be cooked inside the turkey.
This stuffing is perfect for the Roast Turkey with
Herb Butter and Caramelized Onion-Balsamic Gravy
1 pound country-style French bread or regular
French bread, crust trimmed, cut into 1/2-inch cubes
6 tablespoons (3/4 stick) butter
2 large onions, chopped
2 tablespoons chopped fresh rosemary
3 celery stalks, chopped
1 7- to 8-ounce jar vacuum-packed steamed
chestnuts, quartered (about 2 cups)
1/2 cup chopped fresh parsley
1 cup canned low-salt, no fat chicken broth
2 eggs, beaten to blend
Preheat oven to 400F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until golden brown, stirring occasionally, about 15 minutes. Transfer to large bowl; cool. Melt butter in heavy large skillet over medium-high heat. Add onions and sauté 10 minutes. Add rosemary; sauté until onions are golden brown, about 10 minutes longer, Add celery and sauté until beginning to soften, about 5 minutes. Add chestnuts and stir to blend. Transfer onion mixture to medium bowl. Mix in parsley. Add broth to skillet and bring to boil, scraping up any browned bits. Add to onion mixture. (Bread and onion mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate onion mixture,) Stir onion mixture into bread. Season with salt and pepper. Mix eggs into stuffing.
Begin preparing the turkey a day ahead, as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy.
For turkey:
1 19- to 20-pound turkey; neck, heart and gizzard
reserved for gravy
8 quarts water
2 cups coarse (kosher) salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves, peeled
2 tablespoons coarsely cracked black pepper
2 lemons, halved
4 tablespoons butter, softened
5 cups (about) canned low-salt chicken broth
1 cup diced onions
1 cup sliced carrots
1 cup sliced celery
For gravy:
9 1/2 cups no-fat low-salt chicken broth
5 tablespoons butter
5 tablespoons all purpose flour
1/4 CUP whipping cream
Make turkey:
Line extra-large stockpot with heavy large plastic bag about 30-gallon capacity). Rinse turkey and place in plastic bag. Stir 8 quarts water, 2 cup salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey in the plastic bag. Gather plastic bag rightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours. Position rack in bottom third of oven and preheat to 350F. Drain turkey well; discard brine. Rinse turkey well both inside and out to remove excess salt. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. If not stuffing the turkey, add lemon rinds and remaining 1 bunch fresh thyme to main cavity. If stuffing the turkey, do not add the other ingredients, but loosely stuff the main cavity and neck, secure with turkey nails and tie tight. Tuck wings under turkey; tie legs together loosely to hold shape. Put the onions, carrots and celery in the bottom of the roasting pan. Place turkey on the vegetables. Rub turkey all over with 4 tablespoons soft butter. Cover turkey loosely with foil. Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180F, basting with 1 cup chicken broth every 30 minutes. and covering loosely with foil if turkey about 2 -3 hours longer. If stuffing the turkey add another hour to the roasting time. Uncover turkey for the last 1/2 hour to ensure browning. Transfer turkey to platter and tent with foil to rest for 1/2 hour.
Make gravy:
Strain pan juices and press hard on vegetable solids. Skim off the fat. discard the vegetables. Place reserved turkey neck, heart and gizzard into large saucepan. Add chicken broth, and simmer over medium heat 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets in very small dice. Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.
6 ounces dried cherries
1 cup Madeira
14 slices of day-old homemade style white bread,
toasted and torn into small pieces (about 8 cups)
1 1/2 cups toasted pecan meats
1 cup onion, chopped
I cup celery, chopped
1/2 cup shallots, chopped
1/2 cup unsalted butter
3 crisp apples, coarsely chopped
1/2 cup golden raisins
1/2 cup flat-leafed parsley, chopped
2 teaspoons dried tarragon, crumbed or 4 teaspoons
fresh chopped
1 teaspoon dried thyme or 2 teaspoons fresh chopped
10-12 dried sage leaves, crumbled or 20-24 fresh
leaves chopped
1 teaspoon salt, or to taste
teaspoon ground pepper to taste
Place dried cherries in a bowl with Madeira and soak for several hours or overnight. Combine bread pieces and toasted pecans in a large bowl. Drain cherries, reserving the Madeira, and add them to the bread mixture, In a skillet, sauté onion, celery and shallots in butter until the vegetables are softened. Add this to the bread mixture. Add the apples, raisins, parsley, tarragon, thyme, sage, salt, pepper and reserved Madeira and toss stuffing well.
Begin preparing the turkey a day ahead, as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy.
For Turkey:
7 quarts water
1 cup salt
1 16- to 18-pound turkey
9 tablespoons butter
1/2 cup red currant jelly
4 teaspoons chopped fresh marjoram
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 cup sliced shallots
1 cup sliced carrots
1 cup sliced celery
1 cup (or more) canned no-fat, low salt chicken broth
For gravy:
4 1/2 cups (about) canned no-fat low-salt chicken broth
1/4 cup all purpose flour
1/4 cup ruby Port
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1/4 teaspoon grated orange peel
Make turkey:
Place a large plastic bag in a large stockpot. Rinse turkey inside and out. Add turkey to the plastic bag. Combine water and salt in a large bowl and stir to dissolve. Pour the mixture on the turkey in the plastic bag and close with a twist tie very tight making sure the turkey is fully covered with the brine. Cover pot; refrigerate overnight. Stir butter and jelly in small saucepan over medium heat until melted. Mix in marjoram, orange peel and lemon peel. Refrigerate over night or freeze mixture until semi-firm, whisking occasionally, about 1 hour. Position rack in bottom third of oven and preheat to 375F. Rinse the turkey thoroughly inside and out with cold water before stuffing and glazing to get the salt off. Starting at neck end, slide hand between skin and breast meat to loosen skin making sure you do not break the skin. Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze). If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under turkey; tie legs together to hold shape. Sprinkle shallots, carrots and celery in roasting pan. Place turkey atop vegetables. Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn. Reduce oven temperature to 350F. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 4/2 hours longer if stuffed. If necessary, uncover turkey during last 20 minutes to brown skin. Transfer turkey to platter. Brush warm turkey with enough remaining jelly mixture to glaze. Tent loosely with foil; let stand 30 minutes. Reserve pan mixture in pan for gravy.
Make gravy:
Strain pan juices into large pan--pressing hard on the vegetable solids; spoon off fat. Discard the
vegetables. Add chicken broth. Bring to boil. Stir 4 tablespoons reserved jelly mixture and flour in bowl
to form paste. Whisk paste, into stock mixture. Add Port and citrus juices; boil until reduced enough to
coat spoon thickly, about 12 minutes. Mix in orange peel. Season with salt and pepper.
8 ounces mild Italian sausages, casings removed (or bulk)
3 large shallots, chopped
2 celery stalks, chopped
6 ounces dried Calimyrna figs, chopped
1 cup canned no-fat, low-salt chicken broth
3 tablespoons brandy
1/2 teaspoon dried thyme
4 cups very coarsely ground fresh bread crumbs made from
about 8 ounces crustless French bread
1 3/4 cups peeled roasted chestnuts (about 12 ounces)
or jarred chestnuts (about 8 ounces), coarsely chopped**
**See Williams-Sonoma for canned French chestnuts
Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking into small pieces with back of fork, about 5 minutes. Add chopped shallots and celery to skillet and sauté 5 minutes. Stir in figs, 1/2 cup chicken broth, brandy and thyme and bring to boil. Reduce heat, cover and simmer until figs are tender, about 5 minutes. Mix 4 cups bread crumbs, chestnuts and sausage mixture in large bowl. Stir in remaining 1/2 cup chicken broth. Season to taste with salt and pepper. If stuffing the turkey, loosely stuff main cavity and neck cavity. If baking the stuffing outside the turkey, preheat oven to 350F. Butter 8x8x2-inch glass baking dish. Transfer stuffing to prepared baking dish. Cover baking dish
with foil. Bake stuffing 25 minutes. Remove foil; bake stuffing until top begins to brown, about 10 minutes longer.
ROAST TURKEY WITH POMEGRANATE GLAZEMakes 6 servings
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
Very good with the "Bread Dressing With Dried Apricots, Pistachios and Mint"
6 cups water
1 celery stalk, cut into 2-inch pieces
1 carrot, peeled, cut into 2-inch pieces
1 onion, coarsely chopped
4 fresh parsley sprigs
1 11- to 12-pound turkey; neck, heart, and gizzard reserved
1 cup orange juice
1/2 cup pomegranate molasses*
2 tablespoons extra-virgin olive oil
1 tablespoon coarse kosher salt
1 teaspoon dried crushed red pepper
1 lemon, quartered
1 onion, quartered
10 fresh mint sprigs
3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
*A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail order from Adriana's Caravan (adrianascaravan.com). Do not use cane sugar molasses.
Make the broth (or substitute canned low salt, no
fat chicken stock:
Combine the first 5 ingredients and reserved neck, heart, and gizzard in saucepan.
Simmer over medium heat. Simmer until giblet broth is reduced to 3 3/4 cups, about 1 hour.
Strain and discard the solids.
Make the turkey:
Position a rack in the bottom third of the oven and preheat to 400F. Rinse the turkey
inside and out and pat dry. Whisk orange juice and the next 4 ingredients in a small bowl
to blend for the glaze. Place the turkey on the rack in a heavy large roasting pan.
Starting at the neck end, carefully slide your hand between the skin and breast, thighs,
and legs to loosen the skin. Using a pastry brush or hand, apply a thin coat of
pomegranate glaze over the meat under the skin. Stuff the main cavity with a lemon,
quartered onion, and mint. Tuck the wing tips under; tie the legs together loosely. Brush
the turkey with some of the remaining glaze. Roast the turkey 20 minutes. Pour 1 cup
giblet broth into pan; brush turkey with the glaze. Roast 20 minutes; brush with the
glaze. Roast 20 minutes. Add 1 cup of the broth to the pan, brush with glaze, and cover
turkey loosely with foil. Roast 20 minutes. Brush with glaze and reduce oven temperature
to 325F. Continue to roast until a thermometer inserted into thickest part of the thigh
registers 175F, brushing with glaze every 20 minutes, about 1 hour 10 minutes longer,
about 2 1/2 hours total. Transfer the turkey to a platter. Tent loosely with foil. Let
stand 30 minutes (internal temperature will increase 5 to 10 degrees). Meanwhile, tilt the
roasting pan and spoon fat from the surface of juices. Add 1 cup giblet broth to the pan.
Place the pan over 2 burners. Bring to a simmer over medium-high heat, scraping up browned
bits and deglazing. Add chilled butter and simmer until the gravy is smooth, whisking.
Season with salt and pepper. Serve the turkey with gravy.
WILD RICE, APPLE AND DRIED CRANBERRY STUFFINGMakes 8-10 Servings
4 cups water
1 cup wild rice
1 1/2 teaspoons salt
1/2 pound crusty white bread, cut into 1/2-inch cubes (6 cups)
1 stick (l/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter or rendered
fat from turkey
2 cups diced onion
2 cups diced celery
2 cups diced apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled
1/2 teaspoon black pepper
1 cup dried cranberries (5 ounce)
1 cup turkey stock or low salt, no fat chicken broth
Bring water to a boil in a 2-quart heavy saucepan: then add the rice and 1/2 teaspoon salt. Reduce the heat to low and cook, covered, until the rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely. Put the oven rack in the upper third of the oven and preheat oven to 350F. Spread bread cubes in a shallow baking pan and bake in the upper third of the oven until dry, about 20 minutes. Melt 1 stick of butter in a large nonstick skillet over moderate heat, then cook the onion and celery, stirring, until softened about 8 minutes. Add the apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in the herbs, pepper. and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with the rice, bread, and dried cranberries. Increase the oven temperature to 450F and butter a shallow 3-quart baking dish (13 by 9 inches). Spread the stuffing evenly in the baking dish and drizzle with the turkey stock (or chicken broth) and melted butter. Bake, covered tightly with foil, in the upper third of the oven until heated through, about 20 minutes. Remove the foil and bake until the top is browned, 10 to 15 minutes more. (Rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered. Instead of drying bread cubes in the oven, they can be spread in a shallow baking pan and dried, uncovered, at room temperature 1 day. The stuffing can be assembled (without drizzling with the stock and melted butter), but not baked, 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before proceeding.)
ITALIAN SAUSAGE AND PARMESAN CHEESE STUFFINGMakes 12 servings
12 cups 1/2-inch cubes crustless country-style white
bread (from two 14.5-ounce loaves)
2 tablespoons olive oil
1 pound Italian sweet sausages, casings removed
8 ounces chicken livers, trimmed, coarsely chopped
3 cups chopped onions
1 cup chopped celery with leaves
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
1 cup coarsely grated Parmesan Reggiano cheese
1/2 cup dried currants
1/4 cup chopped fresh Italian flat leaf parsley
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 large eggs, beaten to blend
1 cup low-salt, no fat chicken broth
Preheat oven to 350F. Spread bread cubes on large rimmed baking sheet. Bake until the bread is dry, about 15 minutes. Transfer to a large bowl and cool. Maintain the oven temperature. Generously butter a 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in a heavy large skillet over medium heat. Add the sausages and sauté 5 minutes, breaking up with back of a fork. Add the chicken livers and sauté just until sausages and livers are cooked through, about 7 minutes. Using a slotted spoon, transfer the sausage mixture to a bowl with the bread cubes. Add 1 tablespoon oil to the same skillet. Add the onions and next 4 ingredients and sauté until the onions and celery are tender but not brown, about 10 minutes. Add the onion mixture to the bread cubes. Stir in 3/4 cup Parmesan, the currants, parsley, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix the eggs and broth into the stuffing and transfer to a baking dish. Cover the dish with foil. Bake 40 minutes. Uncover and sprinkle with 1/4 cup Parmesan and bake until the top begins to brown, about 20 minutes.
RYE BREAD STUFFING WITH SAUSAGE, APPLES AND BACONMakes about 17 cups
For the sage sausage (breakfast sausage can be
substituted):
1 1/2 pounds ground pork
2 teaspoons kosher salt
1 1/2 teaspoons dried crumbled sage
1 teaspoon coarsely ground pepper
1/2 teaspoon sugar
For the stuffing:
Two 1-pound loaves of caraway rye bread, crusts removed, bread sliced 1/2 inch
thick
1 pound thickly sliced bacon, cut crosswise into 1/4-inch strips
1/2 cup water
1 stick (4 ounces) unsalted butter,
cut into tablespoons
3 medium Granny Smith apples peeled, cored and cut into 1/2-inch chunks
One 1-pound head of green cabbage, coarsely chopped
1 pound Cremini mushrooms, quartered
1 tablespoon crumbled dried sage
2 teaspoons dried thyme
6 cups Turkey Stock, chicken stock or canned low-sodium, no fat broth
Salt and freshly ground pepper
Make the sage sausage (or substitute breakfast
sausage):
Preheat the oven to 375F. In a bowl, mix all of the ingredients. Pat the sausage meat
into 6 patties, about 1/2 inch thick. Arrange the patties on a rimmed baking sheet and
bake for 10 minutes, or until cooked through but not browned. Let cool, then break into
l/2-inch pieces.
Make the stuffing:
Turn the oven down to 325F. Bake the bread on the oven racks for 8 to 10 minutes, or
until crisp. Let cool, then cut the bread into 1/2-inch dice. Leave the oven on. In a
large enameled cast-iron casserole, combine the bacon with the water and cook over
moderately low heat until the water has evaporated and the bacon is crisp and golden,
about 12 minutes. Using a slotted spoon, transfer the bacon to a plate and pour off all
but 4 tablespoons of the fat. Melt the butter in the bacon fat. Add the apples, cabbage
and mushrooms and cook over high heat, stirring frequently, until lightly browned, about
10 minutes. Transfer to a large bowl, then stir in the sausage, bacon, sage and thyme. Let
cool. Add the bread and toss well. Stir in the stock, 2 cups at a time, allowing it to be
completely absorbed before adding more. Season the stuffing with salt and pepper. (The
stuffing can be prepared up to this point, but not baked and refrigerated for 3 days.
Bring to room temperature before baking.) Butter a 9-by-13-inch baking dish. Reserve 5
cups of the stuffing for the turkey and transfer the rest to the prepared baking dish.
Cover the dish with foil and bake for 45 minutes, or until the stuffing is heated through.
Uncover and bake for 15 minutes longer, or until the top is crisp and golden.
ROAST TURKEY WITH PROSCIUTTO-HAZELNUT CRUSTMakes 12 servings
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
For prosciutto butter:
1 1/2 cups (3 sticks) unsalted butter, room temperature
6 tablespoons chopped hazelnuts
1 1/2 tablespoons Sherry wine vinegar
1 tablespoon chopped fresh thyme
2 teaspoons crushed black peppercorns
1 garlic clove, minced
3/4 teaspoon salt
9 ounces thinly sliced prosciutto, chopped
3 green onions, chopped
For gravy base:
Neck, heart, and gizzard reserved from one 16- to l8-pound turkey
3 large shallots, finely chopped
1 bay leaf
1 cup dry white wine
1 large fresh thyme sprig
1/2 teaspoon chopped fresh rosemary
4 cups low-salt, no fat chicken broth
For the turkey:
1 16- to 18-pound turkey
1 onion, quartered
3 garlic cloves, peeled, halved
5 large fresh thyme sprigs
2 large fresh summer savory sprigs
1 tablespoon crushed black peppercorns
5 cups (about) low-salt, no fat chicken broth
1/4 cup all purpose flour
Make prosciutto butter:
Place the butter in a large bowl. Mix in hazelnuts, vinegar, thyme, crushed pepper,
garlic, and salt. Mix in prosciutto and green onions.
Make the gravy base:
Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat. Add
neck, heart, gizzard, shallots, and bay leaf; sauté until brown, about 20 minutes. Add
wine, thyme, and rosemary; boil until liquid is reduced almost to a glaze, about 3
minutes. Add 4 cups broth; bring to a boil. Reduce the heat to medium-low, cover, and
simmer until the giblets and neck are tender, about 1 hour. Discard the bay leaf and thyme
sprig. Transfer the neck and giblets to a work surface. Chop enough giblets finely to
measure 1 cup. Remove the meat from the neck and chop finely. Combine the neck meat and
chopped giblets in a bowl with the broth from the pot. (Prosciutto butter and gravy base
can be made 1 day ahead. Cover and chill butter; bring to room temperature to soften
before using. Chill gravy base until cold, then cover and keep chilled.) Make the turkey:
Set the rack at lowest position in the oven and preheat to 325F. Rinse the turkey inside
and out and pat dry. Starting at the neck end, slide hand between skin and breast,
thigh, and leg meat to loosen the skin. Set aside 1/4 cup prosciutto butter for the gravy.
Spread 1 cup prosciutto butter over the turkey meat under the skin. Spread 1 cup
prosciutto butter over the outside of the turkey. Sprinkle the turkey inside and out with
salt and pepper; place on the rack set in a large roasting pan. Place the onion and next 4
ingredients in main turkey cavity. Tuck the wing tips under; tie the legs together
loosely. Roast the turkey uncovered l l/2 hours. Tent the turkey with foil; add 2 cups
broth to the pan. Roast until a thermometer inserted into the thickest part of the thigh
registers 175F, occasionally basting with pan drippings and adding more broth to the pan,
about 2 hours longer. Transfer to platter; tent with foil. Let stand 30 minutes (internal
temperature will increase 5 to 10 degrees). Strain pan juices into an 8-cup measuring cup
and spoon the fat off the top. Add the reserved gravy base. Add enough chicken broth to
mixture to measure 5 cups total. Melt the reserved 1/4 cup prosciutto butter in a heavy
large pot over medium-high heat. Add the flour and whisk 1 minute making a roux. Gradually
add the pan-juice mixture, whisking constantly. Boil, whisking frequently, until the gravy
is very slightly thickened, about 5 minutes. Season with salt and pepper to taste. Serve
the turkey with the gravy.
Brining turkey by soaking it in salt water virtually guarantees a juicy bird.
For turkey:
6 gallons cold water
1 cup kosher salt
1 fresh 18-pound turkey
Freshly ground pepper
3 cups low salt, no fat chicken broth
6 tablespoons unsalted butter, cut into tablespoons
2 cups apple cider
1/2 cup all-purpose flour
1/4 cup Calvados or Cognac
For Stuffing:
2 pounds challah bread, cut into 3/4-inch dice
2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar),
crumbled into 1/2-inch pieces*
1 stick (4 ounces) unsalted butter
5 large celery ribs, peeled and cut into 1/2-inch dice, plus 1/2 cup
chopped celery leaves
2 large onions, cut into 1/2-inch dice
1/2 cup chopped flat-leaf parsley
2 Empire or Jonathan apples—peeled, cored and cut into 1/2-inch dice
2 tablespoons chopped thyme
1 tablespoon chopped fresh sage
3 large eggs, lightly beaten
About 3 cups low salt, no fat chicken broth
Kosher salt and freshly ground pepper
*Cooked chestnuts available from Williams-Sonoma
Brine Turkey:
In a very large stockpot, combine a small amount of water with kosher
salt and stir until the salt dissolves; cool. Add the rest of the cold
water. Add the turkey, breast down; chill for at least 10 hours or
overnight. Remove the turkey from the brine, wash off salt residue, and
dry it inside and out with paper towels.
Make stuffing:
Preheat the oven to 350F. Spread the challah on 3 large rimmed baking
sheets and bake for 15 minutes, or until golden brown. Let cool, then
transfer to a very large bowl. Add the chestnuts to the challah. Turn
the oven to 400F. Meanwhile, melt the butter in a large skillet. Add the
celery ribs and leaves and the onions and parsley. Cook over moderate
heat, stirring occasionally, until softened, about 20 minutes. Transfer
to the bowl with the challah. Add the apples, thyme and sage; toss well.
In a bowl, mix the eggs with 2 cups of the stock and season with 1
tablespoon of salt and 1/2 teaspoon of pepper. Pour over the challah;
stir well. Add another 1/2 to 1 cup of stock; the stuffing should be
moist but the bread should still be intact. (If not cooking the stuffing
inside the turkey, butter 2 large, shallow glass baking dishes and
spread the stuffing in them. Bake the stuffing for 20 minutes, or until
heated through and crisp on top.)
Make the turkey:
Bring the bird to room temperature and season with salt and pepper.
Preheat the oven to 425F. Loosely fill the main and neck cavities of the
turkey with about 10 cups of the Apple-chestnut stuffing. Spread the
remaining stuffing in a buttered large, shallow glass or porcelain
baking dish; cover with plastic wrap and refrigerate. Pour 1 cup of the
stock into a large roasting pan and set the turkey in the pan. Add the
butter to the pan and roast the turkey for 30 minutes. Baste with the
pan juices. Reduce the oven temperature to 350F and roast for 45
minutes. Add the apple cider to the pan, baste the turkey and roast for
about 1 hour and 15 minutes, or until the skin is richly browned; if the
skin on the legs browns too quickly, cover them with foil. Baste again
and cover the whole bird with foil. Roast the turkey for about 1 hour
and 20 minutes longer, or until an instant-read thermometer inserted in
an inner thigh registers 175F and the stuffing registers 165F. Transfer
the turkey to a carving board and cover the bird loosely with foil.
Increase the oven temperature to 400F. Bake the remaining stuffing in
the baking dish for 20 minutes, or until cooked through and crisp on
top. MAKE AHEAD: The uncooked stuffing can be refrigerated
overnight. Stuff the turkey just before roasting.
Make gravy:
Meanwhile, pour the juices from the roasting pan into a 1-quart glass
measuring cup; skim off the fat and reserve. Set the roasting pan over 2
burners on moderately high heat. Add the remaining 2 cups of stock to
the pan and bring to a simmer, scraping up the browned bits from the
sides and bottom with a wooden spoon. Reduce the heat to moderate and
cook for 4 minutes. Add the stock in the roasting pan to the juices in
the measuring cup. Strain the pan juices into a medium saucepan. Spoon
1/4 cup of the reserved turkey fat into a small bowl and whisk in the
flour. Whisk 1 cup of the pan juices into the flour mixture until
smooth. Whisk the mixture into the pan juices in the saucepan and bring
to a boil over moderately high heat, whisking often. Add the Calvados
and simmer, whisking occasionally, until no floury taste remains, about
5 minutes. Season the gravy with salt and pepper and transfer to a
warmed gravy boat. Carve the turkey and serve with the stuffing and
gravy.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
For turkey:
12- to 14-pound turkey
1 stick (1/2 cup) unsalted butter, softened
2 cups turkey giblet stock or chicken broth
For stuffing:
1 pound sweet Italian sausage, casing discarded
1/2 stick (1/4 cup) unsalted butter
2 medium-large onions, chopped fine
1 1/2 pounds fennel bulbs (sometimes called anise, about 2 medium)
stalks trimmed flush with bulbs and bulbs chopped fine (about 4 1/2
cups)
2 teaspoons fennel seeds, chopped fine
1/4 cup Pernod or other anise-flavored aperitif like Sambuca
2 teaspoons dried thyme, crumbled
2 teaspoons dried tarragon, crumbled
1 egg
5 cups packaged corn bread stuffing
For gravy:
1 1/4 cups Sercial Madeira
1/2 cup all-purpose flour
4 cups no fat, low salt chicken broth
Garnish: fresh small fennel bulbs, (sometimes called anise), quartered with fronds attached, fresh small white onions with greens attached, fresh thyme sprigs
Make stuffing:
In a 10- to 12-inch heavy skillet cook sausage over moderately high
heat, stirring and breaking up lumps with a fork, until no longer pink.
Transfer sausage with a slotted spoon to a large bowl. Add butter to fat
remaining in skillet and cook onions, chopped fennel, fennel seeds, and
salt to taste over moderate heat, stirring, until fennel is softened,
about 10 minutes. Add aperitif, thyme, and tarragon and cook, stirring,
until most liquid is evaporated. Add mixture to sausage with corn bread
or packaged stuffing, add egg and toss to combine well. Season stuffing
with salt and pepper and cool completely. Stuffing may be made 2 days
ahead and chilled, covered. (To prevent bacterial growth do not stuff
turkey cavities ahead.) Makes about a 10 cups, enough to stuff a 12- to
14-pound turkey with extra to bake on the side.
Make turkey:
Preheat oven to 325F. Rinse turkey and pat dry inside and out. Season
turkey inside and out with salt and pepper and pack neck cavity loosely
with some stuffing. Fold neck skin under body and fasten with a skewer.
Fill body cavity loosely with some remaining stuffing and truss turkey.
Transfer remaining stuffing to a buttered 1 1/2- to 2-quart shallow
baking dish and reserve, covered and chilled. Spread turkey with butter
and on a rack in a roasting pan roast in oven until a meat thermometer
inserted in fleshy part of a thigh registers 180°F. and juices run clear
when thigh is pierced, 3 1/4 to 4 hours. During last 1 1/2 hours of
roasting, drizzle reserved stuffing with broth and bake,
covered, 1 hour. Transfer turkey to a heated platter, reserving juices
in roasting pan, and discard string. Keep turkey warm, covered loosely
with foil.
Make gravy:
Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with
Madeira over moderately high heat, scraping up brown bits. Bring Madeira
to a boil and remove pan from heat. In a saucepan whisk together
reserved fat and flour and cook roux over moderately low heat,
whisking, 3 minutes. Add Madeira mixture and broth in a stream,
whisking, and simmer, whisking occasionally, 5 minutes. Season gravy
with salt and pepper and transfer to a heated gravy boat. Garnish turkey
with fennel, onions, and thyme.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
For glazed turkey:
1/2 cup plum jam (preferably damson plum) or red currant jelly (6 oz)
2 teaspoons Chinese five-spice powder
2 tablespoons whole black peppercorns
2 tablespoons water
1 1/2 teaspoons salt
1 (12- to 14-lb) turkey (preferably kosher), any feathers and quills
removed with tweezers or needle nose pliers, and neck and giblets
(excluding liver) reserved for making stock
1/2 stick (1/4 cup) unsalted butter, melted
For plum gravy:
Pan juices from roast turkey
About 3 1/2 cups chicken stock
1/2 cup dry red wine
1/4 cup plum jam (preferably damson plum) or red currant jelly (3 oz)
1/3 cup all-purpose flour
For spinach, bacon and cashew stuffing:
3 cups chopped red and yellow onions (4 lb)
1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
3 celery ribs, cut crosswise into 1/2-inch-thick slices
1 teaspoon salt
1 teaspoon black pepper
3 garlic cloves, minced
15 oz baby spinach, trimmed and coarsely chopped (14 cups)
1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch
cubes (10 cups), lightly toasted
2 cups salted roasted cashews (10 oz), coarsely chopped
1 stick (1/2cup) unsalted butter, melted
1 1/4 cups chicken stock
Make stuffing:
Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat,
stirring, until crisp, about 10 minutes, then transfer with a slotted
spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
Add chopped onion, celery, salt, and pepper to skillet and sauté over
moderately high heat, stirring, until vegetables are softened, about 5
minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a
large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and
bacon, then cool completely.
Make glaze and roast turkey:
Preheat oven to 425F. Simmer jam, five-spice powder, peppercorns, water,
and 1/2 teaspoon salt in a small saucepan, stirring, until jam is
melted, about 3 minutes. Pour glaze through a fine-mesh sieve into a
small bowl, pressing on and discarding solids, then cool. Rinse turkey
inside and out and pat dry. Season inside and out with remaining
teaspoon salt. Loosely fill large body cavity (and neck cavity if
desired) with stuffing and tie drumsticks together with string. Fold
neck skin under body and secure with skewers, then tuck wings under. Put
turkey on a rack set in a large flameproof roasting pan and roast in
middle of oven 30 minutes. Reduce oven temperature to 350F. Brush melted
butter over turkey and roast, basting every 30 minutes (add a little
water to pan if juices get too dark), 1 1/2 hours. Brush turkey with
plum glaze and continue to roast until thermometer inserted in center of
body cavity (stuffing) registers 165F (fleshy part of thigh will be
about 180F; do not touch bone), 1 to 1 3/4 hours more. If glaze starts
browning too much, tent turkey with foil. (Total roasting time: 3 to 3
3/4 hours.) (Note: If you choose cook your stuffing outside the bird,
your turkey will take less time to roast (thigh should register at least
170F.) Transfer turkey to a platter (do not clean roasting pan), then
remove skewers and discard string. Transfer stuffing from cavity to a
serving dish and keep warm, covered. Let turkey stand 30 minutes.
Make gravy while turkey stands:
Transfer pan juices to a 2-quart glass measure, then skim fat, reserving
3 tablespoons of it. Add enough turkey stock to pan juices to total 4
1/2 cups. Straddle roasting pan across 2 burners, then add wine and
deglaze pan by boiling over moderately high heat, stirring and scraping
up brown bits, until wine is reduced by half, about 5 minutes. Add stock
mixture and jam and boil, stirring, until jam is melted. Pour through
fine-mesh sieve into glass measure. Whisk together reserved fat and
flour in a large heavy saucepan (it will be about the thickness of
peanut butter) and cook roux over moderately low heat, stirring, 3
minutes. Add hot stock mixture in a fast stream, whisking constantly to
prevent lumps, and simmer, whisking occasionally, until thickened, about
5 minutes. Stir in turkey juices accumulated on platter and simmer 1
minute. Season with salt and pepper. Serve turkey with gravy.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
Garnish: assorted fresh sage sprigs
Preheat oven to 425 F. Rinse turkey and pat dry inside and out.
Season turkey inside and out with salt and pepper and pack neck cavity
with 1 lemon wedge, 1 sage sprig, and 1 bread slice. Fold neck skin
under body and fasten with a skewer. Fill body cavity with apple,
onion, 3 sage sprigs, and remaining lemon wedge and bread slice and
truss turkey. You can also stuff with a fruity stuffing if desired.
If stuffing the turkey, the roasting time needs to be increased.
Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack
set in a roasting pan. Spread turkey with butter and arrange on rack
in roasting pan. Roast turkey in middle of oven 30 minutes. Reduce
temperature to 325 F. and baste turkey with pan juices. Add broth to
roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3
hours more, or until a meat thermometer inserted in fleshy part of a
thigh registers 175° F. and juices run clear when thigh is pierced.
Transfer turkey to a heated platter, reserving juices in roasting pan,
and discard string. Keep turkey warm and let rest for 1/2 hour,
covered loosely with foil.
Make gravy:
Skim fat from pan juices, reserving 1/4 cup fat, and on top of
stove deglaze pan with Sherry over moderately high heat, scraping up
brown bits. Stir in cider. Bring Sherry mixture to a boil and remove
pan from heat. In a heavy saucepan whisk together reserved fat and
flour and cook roux over moderately low heat, whisking, 3 minutes. Add
Sherry mixture and 2 cups broth in a stream, whisking to prevent
lumping, and simmer, whisking occasionally, 10 minutes. Whisk in
additional broth to thin gravy if desired. Season gravy with salt and
pepper and transfer to a heated gravy boat.
Garnish turkey with sage
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
Make thyme
butter:
Mix first 5 ingredients in small bowl to blend. (Thyme butter can
be made 3 days ahead. Cover and chill. Bring to room temperature
before using.)
Make turkey:
Set rack in bottom third of oven and preheat to 350F. Rinse turkey
inside and out; pat dry with paper towels. Discard any pieces of fat
from cavities. Sprinkle main cavity of turkey with salt and pepper.
Starting at neck end, carefully slide hand between skin and breast
meat to loosen skin. Spread 3 tablespoons thyme butter over breast
meat under skin. If stuffing turkey, spoon stuffing into neck and main
cavities. If not stuffing, place 6 thyme sprigs and 1/2 cup onions in
main cavity. Tuck wing tips under; tie legs together to hold shape.
Place turkey on rack set in large roasting pan. Rub 4 tablespoons
thyme butter over outside of turkey. Cover turkey breast loosely with
foil. Scatter 2 1/2 cups onions and reserved turkey parts in pan
around turkey. Pour 2 cups broth into pan. Roast turkey 1 1/2 hours,
lifting foil to baste with pan juices every 30 minutes. Add 1 1/2 cups
broth to roasting pan. Roast turkey 30 minutes; baste with pan juices.
Add 1 cup broth to pan. Remove foil. Continue to roast turkey until
instant-read thermometer inserted into thickest part of thigh
registers 175F, basting turkey with pan juices every 30 minutes and
adding 1/2 cup broth to pan if juices evaporate, about 1 hour longer
for unstuffed turkey and 1 hour 30 minutes longer for stuffed.
Transfer turkey to platter. Brush turkey with remaining thyme butter.
Tent turkey loosely with foil; let stand 30 minutes (internal
temperature of turkey will increase 5 to 10 degrees). Discard neck,
gizzard, and heart from roasting pan. Strain turkey pan juices into
large measuring cup. Spoon fat from top of pan juices; discard fat.
Make gravy:
Melt butter in heavy large saucepan over medium heat. Add
shallots; sauté until tender, about 5 minutes. Add 1 tablespoon
chopped thyme, ginger, and cayenne; stir 1 minute. Add broth; increase
heat to high and boil until liquid is reduced to 3 cups, about 12
minutes. Add turkey pan juices, gingersnap cookies, and any
accumulated juices from turkey platter to gravy base in saucepan. Boil
until gravy is thick enough to coat spoon, whisking to dissolve
gingersnaps, about 2 minutes. Mix in remaining 1 tablespoon chopped
thyme. Season gravy to taste with salt and pepper. Serve turkey with
gravy.
For Turkey:
3 gallons water
1 3-pound box coarse kosher salt
1/2 cup whole black peppercorns
1/3 cup fresh thyme sprigs
1/3 cup fresh marjoram sprigs
1/3 cup fresh sage sprigs
12 Turkish bay leaves
1 13-pound turkey
1/2 cup butter, room temperature
For pear gravy:
1/4 cup (1/2 stick) butter
1/2 cup all purpose flour
2 cups low-salt chicken broth
1 cup pear juice
2 tablespoons dark rum
3 tablespoons chopped fresh marjoram
1/2 pound thick-cut bacon slices, cut
crosswise into 1/2-inch-wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried rubbed sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages)
1 3/4 cups (or more) no fat, low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted
6 tablespoons unsalted butter
3 cups chopped onions
6 cups (packed) 3/4-inch cubes crustless country-style white bread (from one
1-pound loaf)
1 cup pomegranate seeds or 3/4 cup dried cranberries
3/4 cup diced dried apricots (about 4 1/2 ounces)
1/2 cup pistachios (about 2 ounces)
1/2 cup coarsely chopped fresh mint
1 tablespoon grated lemon peel
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup giblet broth or low-salt no fat chicken broth
1/2 cup dried cranberries
1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 1/4 cups chopped smoked ham (preferably from 2 meaty ham hocks)
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
1/2 cup toasted husked hazelnuts, coarsely chopped
1 3/4 cups low-salt no fat chicken broth or turkey stock, heated
4 ounces chilled fresh goat cheese, crumbled into 1/2-inch pieces
Preheat oven to 375F. Place cranberries in bowl; cover with boiling water.
Let stand until soft, about 15 minutes. Drain.
Cut bottom crust and short ends off bread; discard. Cut remaining bread with
crust into 1-inch cubes (10 cups loosely packed). Place in large bowl. Add
oil, thyme, and garlic; toss. Spread out on large rimmed baking sheet.
Sprinkle with salt and pepper. Bake until golden and slightly crunchy,
stirring often, about 20 minutes. Return to same large bowl. Melt butter
in large skillet over medium-high heat. Add next 4 ingredients. sauté until
vegetables are soft, about 10 minutes. Mix in parsley and cranberries. (Bread
cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store
bread at room temperature. Chill vegetables.) Preheat oven to 375F. Butter
11x7x2-inch glass baking dish. Stir vegetables and nuts into bread cubes. Add
hot broth, tossing to coat. Mix in cheese. Transfer to dish. Cover with
buttered foil, buttered side down. Bake until heated through, about 25
minutes. Uncover and bake until top is brown, about 25 minutes longer, and
serve. (Stuffing can also be used to stuff the turkey in a more traditional
fashion. then do not bake separately unless there is more than can be
put into the turkey.)
Two 1-pound loaves of sourdough bread, crusts removed, bread cut into
1-inch dice (20 cups)
1/2 cup pine nuts
1 1/2 pounds sausage meat
8 tablespoons unsalted butter, 4 tablespoons melted
6 large celery ribs, peeled and thinly sliced crosswise
2 large sweet onions, diced
Salt and freshly ground pepper
1 cup dry white wine
2 dozen medium to large shucked oysters, halved, 1/2 cup liquor reserved
2 tablespoons coarsely chopped thyme
1 tablespoon coarsely chopped marjoram
2 1/2 to 3 cups chicken stock or low-sodium broth
Brining the turkey in the refrigerator for a day ensures an incredibly moist result. A do-ahead gravy base eliminates last-minute stirring and thickening. Look for fresh bay leaves in the produce section.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
For the turkey:
1 cup apple cider
1/4 cup Calvados or applejack (apple brandy)
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 teaspoons dried rubbed sage
3/4 teaspoon ground cinnamon
10 Golden Delicious apples, peeled, cored, 2 cut into quarters, 8 cut into 8
slices each
1 large onion, sliced
6 fresh thyme sprigs
8 large sage leaves
1 15- to 16-pound turkey
1/4 cup (1/2 stick) butter, room temperature
1 cup (or more) water
For the gravy:
2 cups (about) canned low-salt, no-fat chicken broth
1/4 cup apple cider
2 tablespoons cornstarch
Make the turkey:
Position rack in bottom third of oven and preheat to 325F. Combine first 5
ingredients in small saucepan. Add 1/2 teaspoon cinnamon; bring liquid to boil.
Set liquid aside. Mix 2 quartered apples, onion, thyme, sage leaves and 1/4
teaspoon cinnamon in large bowl. Rinse turkey inside and out; pat dry. Sprinkle
main cavity with salt and pepper. Spoon apple mixture into main cavity. Tuck
wing tips under turkey; tie legs together loosely. Place turkey in large
roasting pan. Rub turkey breast and legs with butter. Pour half of basting
liquid over turkey. Sprinkle with salt and pepper. Roast turkey 30 minutes. Pour
remaining basting liquid over turkey. Roast 2 hours, basting frequently with pan
juices and adding 1 cup (or more) water to pan if juices have evaporated. Add
all apple slices to pan juices around turkey. Cover turkey loosely with foil to
keep from browning too quickly. Continue to roast until apples are tender,
turkey is deep brown and thermometer inserted into thickest part of thigh
registers 175F, basting frequently with pan juices, about 1 hour 30 minutes
longer. Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes
(internal temperature of turkey will increase 5 to 10 degrees).
Make the gravy:
Using slotted spoon, transfer apples from pan juices to bowl. Pour pan juices
into 4-cup measuring cup. Spoon off fat and discard. Add enough chicken broth to
pan juices to measure 4 cups. Transfer broth mixture to large saucepan; simmer 5
minutes. Add reserved apples; simmer 2 minutes. Mix apple cider and cornstarch
in small bowl. Whisk into gravy. Boil until gravy thickens, about 2 minutes.
Season to taste with salt and pepper. Discard mixture from turkey cavity. Serve
turkey with gravy.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
1 1/2 pounds onions, sliced
3 tablespoons vegetable oil
1 14- to 15-pound turkey; neck, heart and gizzard cut into 1-inch pieces and
reserved
2 tablespoons (1/4 stick) butter, room temperature
8 large whole fresh sage leaves plus 1 1/2 teaspoons chopped
1 cup (or more) canned low-salt, no-fat chicken broth
6 tablespoons all purpose flour
3/4 cup dry white wine
Pinch of ground nutmeg
Position rack in bottom third of oven and preheat to 425F. Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour. Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin, being careful not to break skin or put any holes in the skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper. Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325F. Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 175F, basting occasionally with pan juices, about 1 hour longer if unstuffed or about 1 hour 30 minutes longer if stuffed. Transfer to platter. Tent loosely with foil; let stand 30 minutes. Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups. Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper. Serve turkey with gravy.
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
For mushroom butter:
1 ounce dried porcini mushrooms*
1 cup boiling water
4 garlic cloves, peeled
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh mint
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
For the turkey:
1 14- to 16-pound turkey, rinsed, patted dry inside and out;
10 fresh Italian parsley sprigs
6 fresh rosemary sprigs
6 fresh thyme sprigs
2 tablespoons olive oil
2 cups low-salt, no-fat chicken stick
For the gravy:
1 pound Cremini mushrooms, chopped fine
3 garlic cloves, chopped
2 tablespoons chopped shallot
1 cup dry white wine
2 cups low-salt, no-fat chicken stick
1 cup heavy whipping cream
2 tablespoons water
5 teaspoons cornstarch
1/4 cup chopped fresh Italian parsley
1 teaspoon chopped fresh mint
*Dried porcini are available at supermarkets, specialty foods stores, and Italian markets
Make the mushroom butter:
Place porcini in small bowl; add 1 cup boiling water. Let stand until
softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving
soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3
cup) to small bowl; reserve for gravy. Chop garlic finely in processor. Add
butter and next 6 ingredients, then remaining porcini. Blend to coarse paste.
Make Ahead: Can be made 2 days ahead. Transfer to bowl. Cover and
chill mushroom butter, reserved chopped porcini, and mushroom liquid separately.
NOTE: When using the porcini soaking liquid, pour it off slowly so that any
grit or sediment at the bottom remains in the bowl.
Make the turkey:
Set rack at lowest position in oven and preheat to 325F. Sprinkle main
turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter.
Starting at neck end of turkey, carefully slide hand between skin and meat of
breast, thighs, and upper drumsticks to loosen skin, being careful not to break
the skin or put a hole in it. Spread mushroom butter over thighs and drumsticks,
then over breast meat under skin. Fill main cavity with herb sprigs or stuffing.
Tie legs together loosely to hold shape. Tuck wing tips under. Place turkey on
rack set in large roasting pan. Rub outside of turkey all over with oil;
sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until
thermometer inserted into thickest part of thigh registers 165°F to 170°F, about
3 hours. If not stuffed, tilt turkey so juices from main cavity run into pan.
Transfer turkey to platter. Tent very loosely with foil; let rest at least 30
minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
Make the gravy:
Scrape juices and browned bits from reserved roasting pan into large glass
measuring cup. Spoon off fat, reserving 3 tablespoons. Heat reserved 3
tablespoons fat in heavy large skillet over medium-high heat. Add Cremini
mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6
minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil
until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini
mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2
cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low
and simmer to reduce slightly, about 10 minutes. Add cream and Cremini mushrooms
to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth.
Whisk into gravy. Continue to simmer until reduced to desired consistency,
whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to
taste with salt and pepper.
5 cups 1/2-inch cubes crustless firm white bread (about
7 ounces)
5 tablespoons butter
4 cups chopped onions
2 cups chopped celery
4 cups small cubes peeled Granny Smith apples
2 1/3 cups small cubes Black Forest ham
2 tablespoons chopped fresh Italian parsley
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
1 tablespoon minced fresh marjoram
1/2 teaspoon minced fresh rosemary
1/4 teaspoon ground nutmeg
1 1/4 cups low-salt chicken broth
2 large eggs
Preheat oven to 350F. Bake bread cubes on large rimmed baking sheet until dry and beginning to brown, about 12 minutes. Place bread in large bowl and cool. Melt 4 tablespoons butter in heavy large skillet over high heat. Add onions and celery; sauté until tender and beginning to brown, about 10 minutes. Add apples; sauté until tender and beginning to brown, about 10 minutes. Add mixture to bread. Melt 1 tablespoon butter in same skillet. Add ham; sauté 5 minutes. Add ham to bread; mix in herbs and nutmeg. Add broth to same skillet and bring to boil, scraping up any browned bits. Pour broth into small bowl; cool. Beat eggs into broth; mix into stuffing. Make Ahead: Stuffing and broth can be prepared 1 day ahead. Cover separately; chill. If making this separate from the turkey, preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until cooked through and browned on top, about 35 minutes.
1 1-pound loaf unsliced egg bread, crust trimmed, bread cut into 1/2-
to 3/4-inch cubes (about 12 cups)
2 cups 1/4-inch cubes peeled parsnips (about 5 medium)
1 pound breakfast-style bulk sausage
6 tablespoons (about) unsalted butter, melted
3 cups chopped leeks (white and pale
green parts only)
1 cup chopped dried pears
2 tablespoons chopped fresh sage
3/4 teaspoon ground nutmeg
1 1/2 pounds under-ripe Anjou pears, unpeeled, halved, cored, cut into
1/2-inch cubes (about 4 1/2 cups)
1 cup plus additional canned low-salt, no-fat chicken broth
5 large eggs, beaten to blend
Preheat oven to 350F. Place bread cubes on large rimmed baking sheet. Toast
in oven until just beginning to color, about 10 minutes. Cool on sheet. Transfer
to large bowl. Maintain oven temperature. Steam parsnips over boiling water
until tender, about 4 minutes. Sauté sausage in heavy large pot set over
medium-high heat until brown and cooked through, breaking into small pieces with
back of spoon, about 7 minutes. Transfer sausage to strainer set over bowl. Add
enough melted butter to sausage drippings to measure 6 tablespoons; add to pot.
Heat over medium-low heat. Add leeks, dried pears, sage, nutmeg and parsnips to
pot and sauté until leeks are tender but not brown, about 10 minutes. Transfer
to medium bowl; stir in sausage. Heat 2 tablespoons melted butter in same pot
over medium-high heat. Add fresh pears and sauté until golden brown, about 15
minutes. Transfer to bowl with parsnip mixture. Add 1 cup broth to same pot and
boil until reduced almost to glaze, scraping up browned bits, about 5 minutes.
Add to parsnip mixture. (Can be prepared 1 day ahead. Cover bread and parsnip
mixture separately. Store bread at room temperature. Refrigerate parsnip
mixture.) Add parsnip mixture to bread. Season with salt and pepper. Mix eggs
into stuffing.
To bake stuffing in turkey:
Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing
to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining
stuffing). Generously butter glass baking dish. Spoon remaining stuffing into
prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in
dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and
bake until top is slightly crisp and golden, about 15 to 20 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350F. Generously butter 13 x 9 x 2-inch glass baking dish. Add
enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to
prepared dish. Cover with butter foil, buttered side down; bake until heated
through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp
and golden, about 20 to 25 minutes longer.
ROAST TURKEY WITH TANGERINE GLAZE
Makes 12 Servings
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
For the Turkey:
One 18-pound turkey, neck reserved
Salt and freshly ground pepper
2 tablespoons vegetable oil, plus more for
rubbing
2 quarts chicken stock or low-sodium broth
1 medium onion, coarsely chopped
1 large carrot, coarsely chopped
1 large celery rib, coarsely chopped
1/2 cup all-purpose flour
For the glaze:
3 cups plus 3 tablespoons fresh
tangerine or orange juice (about 6 large tangerines
or 6 large navel oranges)
1 tablespoon finely grated fresh
ginger
1 tablespoon light brown sugar
2 tablespoons cornstarch
1 tablespoon minced sage
Salt
Prepare the turkey:
Preheat
the oven to 400F. Set the turkey in a large
roasting pan. Fold the wing tips under the bird
and season the cavity with salt and pepper. Rub
the bird generously with oil and set it breast
side up in the pan; season with salt and pepper.
Roast for 20 minutes. In a bowl, combine 2 cups of the stock with
the 2 tablespoons of oil. Baste the turkey with
the stock mixture and scatter the onion, carrot
and celery in the pan. Lower the oven
temperature to 325F and roast for 3 1/2 hours
longer, basting every 30 minutes and rotating
the pan a few times, until an instant-read
thermometer inserted in the inner thigh
registers 165F. Rub the turkey neck with oil and
season with salt and pepper. In a saucepan, cook
the turkey neck over moderately high heat until
starting to brown, 3 minutes. Turn the neck,
lower the heat to moderate and cook until
browned, about 10 minutes. Add the remaining 6
cups of stock and bring to a boil. Cover and
simmer over low heat, skimming, for 2 hours.
Discard the neck; you should have about 41/2
cups of stock.
Make the glaze:
In a
another saucepan, combine 3 cups of the
tangerine juice, the ginger and brown sugar and
bring to a boil over moderately high heat. In a
small bowl, blend the cornstarch with the
remaining 3 tablespoons of tangerine juice until
smooth. Whisk the cornstarch mixture into the
juice in the saucepan and bring to a boil,
whisking until thickened, about 2 minutes.
Remove from the heat, stir in the sage and
season with salt; let cool.
Finish the turkey:
When the turkey is done, remove it from the
oven. Increase the oven temperature to 400F.
Generously spoon half of the tangerine glaze
over the turkey and roast for about 10 minutes,
or until the skin starts to brown. Coat the
turkey skin with the remaining tangerine glaze
and bake for 10 minutes longer, or until richly
browned. Transfer the turkey to a carving board
and let rest for 15 to 25 minutes. Meanwhile, set the roasting pan over 2
burners on moderately high heat. Add 1 cup of
the turkey stock and boil, scraping up the
browned bits. Strain the roasting pan juices
into a medium saucepan, pressing down on the
vegetables. Skim the fat from the pan juices and add 1/4
cup of the fat to a bowl; discard the remaining
fat. Blend the flour into the fat to make a
smooth paste. Whisk the paste into the pan
juices and bring to a boil, whisking constantly.
Simmer until thickened, about 2 minutes. Whisk
in the remaining 31/2 cups of turkey stock and
simmer over moderately low heat, whisking often,
until thickened, about 10 minutes. Carve the
turkey and serve, passing the gravy. Make Ahead: The tangerine glaze and turkey
stock can be refrigerated for 2 days.
FIG AND ALMOND STUFFING WITH FENNEL
Makes 12 Servings
One 12-ounce loaf peasant bread,
cut into 1-inch cubes
5 ounces sliced almonds (1 1/2
cups)
12 ounces dried Black Mission
figs (2 cups), stemmed and coarsely
chopped
2 tablespoons chopped sage
2 tablespoons chopped flat-leaf
parsley
6 tablespoons unsalted butter,
plus more for greasing
1 onion, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1 fennel bulb, cored and finely
chopped
2 garlic cloves, minced
1 tablespoon fennel seeds,
finely chopped
8 large eggs, lightly beaten
2 1/2 cups chicken stock or
low-sodium broth
Salt and freshly ground pepper
Preheat the oven to 350F. Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry. Spread the almonds on another baking sheet and toast for 5 minutes, until lightly browned. Let the almonds cool, then lightly crush them. Transfer the bread and almonds to a large bowl and add the figs, sage and parsley. In a large skillet, melt the 6 tablespoons of butter. Add the onion, celery, carrots, chopped fennel bulb, garlic and fennel seeds and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Let cool, then scrape the vegetables into the bread mixture in the bowl. Stir in the eggs and stock and season with salt and pepper. Butter a 9-by-13-inch baking dish. Spread the stuffing mixture in the dish and cover with foil. Bake for 30 minutes, until heated through. Uncover and bake for 10 minutes longer, until the top is lightly. Make Ahead: The baked stuffing can be covered with foil and refrigerated overnight. Reheat in the oven before serving.
SOURDOUGH STUFFING
WITH SAUSAGE, CRANBERRIES AND APPLES
Makes 12 Servings
3/4 pound(s) (10 cups) sourdough bread, cut in 3⁄4-in. pieces
12 ounces Italian sausage, casings removed
6 tablespoons unsalted butter, plus more for the baking dish and foil
2 medium onions, chopped
2 Granny Smith apples, peeled and cut into 1⁄2-in. pieces
1 cup dried cranberries
1 cup fresh flat-leaf parsley, chopped
1/4 cup fresh sage, chopped
2 tablespoons fresh thyme leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 can(s) (14 1⁄2 ounce) turkey or chicken broth
Heat oven to 350F. Lightly butter a shallow 3- to 3 1⁄2-quart baking dish. Divide the bread between 2 rimmed baking sheets and bake, tossing once, until lightly toasted, about 15 minutes; transfer to a large bowl. Meanwhile, cook sausage in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Using a slotted spoon, transfer to the bowl of bread. Wipe out the skillet and melt the butter over medium heat. Add onions and sauté for 5 minutes. Add apples and cook, stirring occasionally, until onions are tender and apples are crisp-tender, 5 to 7 minutes more; stir in the cranberries, parsley, sage, thyme, salt and pepper. Transfer the onion mixture to the bowl of bread. Gradually add the broth to the bowl, tossing, to moisten. Spoon the bread mixture into prepared baking dish or stuff into the turkey as desired. If baking separately, cover with buttered foil and bake for 40 minutes. Uncover and bake until the top is golden brown, about 15 minutes. Refrigerate the stuffing for up to 2 days. Reheat, covered, at 375F until heated through, 25 to 30 minutes.
ROAST
TURKEY WITH RIESLING GRAVY
Makes 12 Servings
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
One
18-pound
turkey,
wing
tips,
neck
and
giblets
reserved
Kosher
salt
and
freshly
ground
pepper
2
large
onions,
thinly
sliced
2
large
carrots,
thinly
sliced
2
large
celery
ribs,
thinly
sliced
4
garlic
cloves,
thickly
sliced
2
large
shallots,
thickly
sliced
12
large
fresh
sage
leaves,
plus
additional
sprigs
for
garnish
12
large
fresh
thyme
sprigs,
plus
additional
sprigs
for
garnish
2
bay
leaves
5
tablespoons
unsalted
butter,
softened
6 cups ounces no fat low salt chicken or
turkey broth
5
tablespoons
all-purpose
flour
1/2
cup
semidry
to
medium sweet Riesling
Preheat the oven to 400F. Season the turkey cavity with salt and pepper and fill it with half of the onions, carrots, celery, garlic, and shallots along with the 12 sage leaves, 12 thyme sprigs, and the bay leaves. Tie the legs together with string, wrapping it around the tail to close the cavity. Rub the turkey all over with 2 tablespoons of the butter and season with salt and pepper. Spread the remaining vegetables in a large roasting pan and set the turkey on top. Add 1 cup of the Chicken/Turkey broth to the pan. Roast the bird for 1 1/2 hours, basting generously and adding 1 more cup of broth to the pan after 1 hour. Add another 1/2 cup of broth to the pan and cover the turkey breast loosely with foil. Reduce the oven temperature to 325F. Roast the turkey for 1 1/2 hours longer, or until an instant-read thermometer inserted in the inner thigh reaches 165F; baste often and add another 1/2 cup of broth to the pan after 1 hour. If the turkey isn't nicely browned, remove the foil for the last 30 minutes of cooking. Turn the oven off and leave the turkey in for about 1 hour, or until the temperature of the inner thigh reaches 180F. Transfer the bird to a large platter, cover loosely with foil and let rest for up to 1 hour. Meanwhile, strain the roasting juices into a medium saucepan; reserve the vegetables. Add the remaining 3 cups broth to the pan and bring to a simmer, skimming as necessary. In a large nonreactive saucepan, melt the remaining 3 tablespoons butter. Add the reserved vegetables and stir in the flour. Cook the mixture over moderate heat, stirring frequently, until very thick and brown, about 5 minutes. Stir in the wine and cook, stirring frequently, until very thick again. Gradually whisk the hot stock and roasting juices into the gravy base and simmer over low heat for 10 minutes, stirring often. Strain the gravy into a medium saucepan and simmer gently over low heat for about 15 minutes, skimming occasionally; you should have about 4 cups. Add stock if the gravy is too thick. Simmer for 5 more minutes, stirring occasionally. Season with salt and pepper and keep warm. Discard the string and the vegetables from the turkey. Garnish the bird with the sage and thyme sprigs. Carve the turkey at the table and pass the gravy alongside.
CIDER-GLAZED
TURKEY WITH LAGER GRAVY
Makes 10-12 Servings
We think all turkeys are improved by brining (soaking in salt water). However, if your holiday schedule cannot accommodate, kosher turkeys, which are salted during the koshering process, are a good alternative. If you'd like to try brining, stir together 8 quarts cold water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours or overnight. Make sure that the turkey is completely covered in the water. You may also add herbs, sugar, white wine (or beer as in this case) and other flavorings. To ensure that the salt and other flavorings are completely dissolved, dissolve them in a small amount of heated water then add ice water for the rest of the liquid.
For the
turkey:
One
12-
to
13-pound
turkey—neck
and
giblets
reserved,
wing
tips
cut
off
and
reserved
2
tablespoons
kosher
salt
1
unpeeled
head
of
garlic,
halved
crosswise
1
jalapeño,
halved
1
Granny
Smith
apple,
quartered
12
sage
leaves
1/3
cup
apple
cider
1
stick
unsalted
butter
For the gravy:
2
tablespoons
vegetable
oil
Reserved
turkey
neck,
wing
tips
and
giblets
Salt
and
freshly
ground
pepper
1/3
cup
all-purpose
flour
1/2
cup
apple
cider
One
12-ounce
bottle
lager
Make the turkey:
Uncover
the
turkey
and let
it
return
to room
temperature.
Stuff
the
cavity
with the
garlic,
jalapeño,
apple
and 6 of
the sage
leaves.
You can also stuff it with a
stuffing that is more on the
sweet & fruity side than the
savory side, such as
Chestnut, Dried Apple And Corn Bread Stuffing
, New England Sausage, Apple and Dried
Cranberry Stuffing,
or any of the more fruity ones in this collections.
Transfer
the
turkey
to a
large
roasting
pan.
Preheat
the oven
to 350F.
In a
small
saucepan,
combine
the
cider
with the
butter
and the
remaining
6 sage
leaves
and cook
over low
heat
until
the
butter
has
melted
and the
sage is
fragrant,
about 4
minutes.
Dampen a
32-by-20-inch
piece of
cheesecloth
with
water
and
squeeze
dry.
Immerse
the
cheesecloth
in the
cider
butter
until
the
liquid
is
absorbed.
Drape
the
soaked
cheesecloth
over the
turkey
breast
and
legs.
Roast
the
turkey
for 30
minutes.
Add 2
cups of
water to
the
roasting
pan and
continue
to roast
for
about 2
hours
longer,
rotating
the pan
a few
times,
until an
instant-read
thermometer
inserted
in the
inner
thigh
registers
165F.
If you are stuffing the turkey
add another 1/2 hour of cooking
time. You will also NOT
be able to rotate a stuffed
turkey.
Make the gravy:
In a
large
saucepan,
heat the
vegetable
oil. Add
the
turkey
neck,
wing
tips and
giblets,
except
for the
liver,
and
season
with
salt and
pepper.
Cook
over
moderate
heat,
turning
a few
times,
until
nicely
browned,
about 12
minutes.
Remove
the
turkey
parts
and
reserve.
Off the
heat,
stir the
flour
into the
fat in
the
saucepan
to make
a paste.
Gradually
whisk in
the
cider
until
smooth,
then
whisk in
the
lager.
Add 3
cups of
water
and
bring to
a boil
over
moderately
high
heat,
whisking
until
thickened.
Return
the
turkey
parts to
the
saucepan
and add
the bay
leaf.
Cover
and cook
over low
heat,
whisking
occasionally,
until
the
gravy is
flavorful,
about 1
1/2
hours.
Discard
the
turkey
parts
and bay
leaf.
Finish the turkey:
Carefully
peel the
cheesecloth
off the
turkey
and
discard.
Transfer
the
turkey
to a
cutting
board
and let
rest for
30
minutes.
Pour the
pan
juices
into a
glass
measuring
cup and
skim the
fat. Add
the pan
juices
to the
gravy
and
bring to
a simmer
over
moderate
heat.
Season
the
reserved
liver
with
salt and
pepper,
add to
the
gravy
and
simmer
until
pink in
the
center,
about 5
minutes.
Remove
the
liver
and cut
it into
small
pieces.
In a
blender,
puree
the
liver
with 1
cup of
the
gravy.
Whisk
the
liver
puree
into the
gravy
and
season
with
salt and
pepper. Rewarm
the
gravy if
necessary.
Carve
the
turkey
and
serve
with the
OYSTER
CORNBREAD
STUFFING
Makes 10
to 12
Servings
You can make this stuffing to cook separately or you can also delete the instructions for the separate baking dish and stuff this into the turkey. In addition, to make this really easy, used purchased cornbread, have your fish monger shuck the oysters, or buy shucked oysters from Willapa Oysters.
For the
corn bread: Make the corn bread:
2 cups
all-purpose
flour
2 cups
yellow
cornmeal
1/4 cup
sugar
1 1/2
teaspoons
salt
2 cups
milk
2 large
eggs
1 stick
(4
ounces)
unsalted
butter,
melted
5
shallots,
minced
For the
stuffing:
1 stick
(4
ounces)
unsalted
butter
4 celery
ribs,
cut into
1/4-inch
dice
3 garlic
cloves,
minced
1 large
onion,
cut into
1/4-inch
dice
1 thyme
sprig
24
oysters,
shucked
and
coarsely
chopped,
liquor
reserved
2 1/2
cups
chicken
broth
Finely
grated
zest of
1 lemon
and
juice
3/4 cup
chopped
parsley
Kosher
salt and
freshly
ground
pepper
3 large
eggs,
lightly
beaten
Preheat the oven to 450F. Line a 12-by-16-inch rimmed baking sheet with parchment paper and lightly grease the paper. In a large bowl, whisk the flour with the cornmeal, sugar and salt. In another bowl, whisk the milk with the eggs, melted butter and shallots. Stir the milk mixture into the dry ingredients until blended. Spread the batter on the prepared baking sheet and bake for 12 minutes, or until the corn bread is firm in the center. Transfer to a rack and let cool in the pan, about 30 minutes. Reduce the oven temperature to 350F.
Make the stuffing:
If baking it outside the turkey, butter a deep 9-by-13-inch casserole. In a large skillet, melt the butter. Add the celery, garlic, onion and thyme and cook over moderate heat, stirring frequently, until the celery is softened, 8 minutes. Discard the thyme sprig. In a large bowl, break the corn bread into 1-inch pieces. Stir in the celery mixture, the oysters and their liquor, the broth, lemon zest, lemon juice and parsley. Season with salt and pepper; mix in the eggs. Spread the dressing in the casserole if baking it outside the turkey or stuff it in the turkey. If baking it outside the turkey, cover with foil and bake for 40 minutes; uncover and bake for 25 minutes longer, or until the top is lightly browned.
Make Ahead:
Look at the side dish recipes to add additional excitement to your holiday meal!
Updated April 25, 2015
