Turkey
It
seems like the turkey is the most important element of thanksgiving. It
just wouldn't seem like Thanksgiving without it. For the best turkey
you have ever tasted there are two key phrases to remember. 1. Brining
Rules 2. Stuffing is Evil (Not dressing).
Roast Turkey
Click here for optional Smoked Turkey.
Dressing & Stuffing
My
favorite part of the meal is the dressing, and what could be better
than Grandma's best. This is really my own Grandmother's recipe. I have
tried dozens of recipes and I think this is by far the best. Everyone I
have ever given this recipe to has never made dressing any other way
after trying it. I highly recommend giving this a try. Some day I hope
the whole world will make dressing this way. I think I've made my
point. Now for the recipe.
Recipe Courtesy of Dolores Kauffman
2 Loaves large white sandwich bread crust removed
2 Loaves large wheat sandwich bread crust removed
2 Lbs pork sausage (Get Jones brand if you can. It makes all the difference.)
1 Brown onion, minced
4 cups diced celery (8-10 Stalks)
5 3/4 tsp. poultry seasoning
3 Tablepoons sage (fresh is best)
1 tsp Salt
1/2 Lb Margarine, melted (Imperial Brand if you can)
1 Can chicken broth (Swanson Brand if you can)
1/2 can Chicken broth reserved for moistening
1/2 Cup giblets or more, cooked and minced
2 eggs beaten
Tear up the loaves of bread into small pieces the day before cooking. Let sit out on counter overnight.
Brown sausage, transfer to holding plate.
Saute celery and onions in sausage drippings.
Cover on low for a few minutes.
Shake all ingredients together in a large plastic bag.
Spray pam on sides of a crockpot and fill the pot with contents of the bag.
Cook on High 45mins.
Stir as needed to prevent burning.
Then cook on low for 2-4 hours tasting after two hours to see if anything needs to be added (like extra broth).
When ready, serve and enjoy.
Gravy
I'm trying a new gravy recipe this year. Click here for recipe. I'll let you know how it goes.
I'm still looking for the perfect gravy recipe, but here is the best I have found so far.
Giblet and Wine Gravy
Recipe courtesy of Nathan modified from an Emeril Recipe.
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
Reserved turkey pan juices
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Remove
the neck, giblets, and liver from the cavity of the turkey and reserve
for the gravy. For the turkey broth: Heat the oil in a large heavy
saucepan over medium high heat. Add the turkey neck, heart, and gizzard
to the pan and saute until just beginning to brown, about 1 minute. Add
the chopped vegetables and bay leaf to the pan and saute until soft,
about 2 minutes. Pour the stock and 3 cups of water into the pan and
bring to a boil. Lower the heat to medium-low and simmer until the
stock is reduced to 4 cups, about 1 hour, adding the chopped liver to
the pan during the last 15 minutes of cooking.
Strain
the stock into a clean pot or large measuring cup. Pull the meat off
the neck, chop the neck meat and giblets, and set aside.
For
the pan gravy: Pour the reserved turkey pan juices into a
glass-measuring cup and skim off the fat. Place the roasting pan on 2
stovetop burners over medium heat add the pan juice and 1 cup turkey
broth and the white wine to the pan, and de glaze the pan, stirring to
scrape any brown bits from the bottom of the pan. Add the remaining 3
cup of broth and bring to a simmer, then transfer to a measuring cup.
In
a large heavy saucepan, melt the butter over medium high heat. Stir in
the flour and cook, stirring constantly, to make a light roux. Add the
hot stock, whisking constantly, then simmer until thickened, about 10
minutes. Add the reserved neck meat and giblets to the pan and adjust
seasoning, to taste, with salt and black pepper. Pour into a gravy boat
and serve.
Mashed Potatoes
To
Quote Alton Brown "Great mashed potatoes hate recipes" and whether you
call 'em mashed potatoes or just plain mash what Thanksgiving would be
complete without a bit pile the the white stuff. I have four recipes
for you. Pick the one that best suits your taste or make 'em all. I'm
sad to report that I have lost my ultimate mashed potato recipe, but
here is the general idea (I will try to get concrete measurements this
year)
Creamy Mashed Potatoes
Only
make this recipe if you like really rich creamy mashed potatoes. boil
skinned potatoes 1/4lb per person. Once they are very well cooked and
break apart easily drain the water off. use an electric mixer to begin
to whip the potatoes slowly. Don't whip fast or you will end up with
glue. and heavy cream until the potatoes start to look creamy then
start adding small chunks of butter until the flavour is to you liking
finally add plenty of salt and enough cream to make the potatoes as
creamy as you like 'em.
Alton's Mashers
click here for the recipe
Chunky Garlicky Mashed Potatoes
Recipe courtesy of erxomai
I
developed the chunky garlicky mashed potatoes out of laziness. First, I
boil the potatoes with the skins on (cuz I'm too lazy to peel them).
Boil at least a whole garlic bunch with it. I used to be too lazy to
peel the garlic too, but you really must do it or it's not as good.
Then throw in a bunch of real cream and real butter and a lot of salt
and pepper and use a potato masher only mash in a lazy mood so you have
a nice consistency of chunks and creamy parts. Oh yeah...I forgot...one
or two more crucial ingredients...a bit of sour cream is good and/or a
dollop of cream cheese. Yum! Cardiac Arrest, here I come!
Green Bean Casserole
Classic French's Green Bean Casserole
Click here for the recipe
Cranberries
Here are two recipes to use some fresh cranberries, but sometimes I even like the canned jellied type (don't tell on me.)
Classic Whole Cranberry Sauce
Click Here for the recipe.
Cranberry Dipping Sauce for the Turkey
Click Here for the recipe.
Pumpkin Pie
