So many of my friends and acquaintances are frustrated this time of year because when it comes to the Turkey Dinner they can’t do GRAVY or STUFFING!! I hear this all the time and I say : “But it is so easy”! So this year I decided to unravel the mystery of these basics so everyone can get these delicacies on the table along with the other components that make a great Thanksgiving Dinner! Below is my classic Turkey Day Dinner
1. Stuffing : Cube bread and leave out on counter 1-2 days to dry out
Mix cooked veggies with Bread Crumbs and then add Hot Turkey or Chicken Stock. Mix with your HANDS until moist. Add more herbs: Sage, Thyme, Rosemary
Peel and cut Idaho Potatoes, Boil until soft in Salted Water, Mash, add a little butter and milk until desired consistency, add salt and pepper. DO NOT PUT IN BLENDER unless you are going for a glue consistency!!!
Rinse and Pat dry your bird. Truss to keep all the wings and legs close to the body, and baste with butter. Sprinkle salt pepper and paprika. Cook desired time depending on the weight of the bird
Check the temp, my bird which was 12 pounds registered at 160 and it was juicy and deliciousLet your bird rest, and cool down at least 30 minutes before carvingPresentation matters and your guests will appreciate the bird cut up and ready to be plated4. Green Beans with Caramelized Onions
I wear goggles when I cut onions in large quantities to prevent myself from a crying melt down not worthy of tears. This is 8 onions that have been roasted and caramelized with a little sugar and Balsamic Vinegar for approximately 3 hours at 350.
After removing your bird from the roasting pan pour all the drippings into a gravy seperator
Let cool for a few minutesPour about a 1/2 cup of the fat that is on the top in the roasting pan, the good stuff is on the bottom- no fat.
Add flour to your roasting panNow pour all the good juices into a bowl and leave the remaining fat liquid in the container. YOU DON’T NEED ALL THAT FAT! Save the extra calories for the pecan pie!
Whisk it all together in the roasting pan, this is called a ROUXAdd Turkey Stock, Trader Joes had it seasonallyContinue StirringUse what you need, freeze the rest for a rainy day!6.Pecan Pie Sorry I only have a picture of the finished pie.
This was a brief teaser on the dinner. My suggestion is googling, read cookbooks, and Magazines to get recipes that attract you and go from there. This blog was about little details that are missed and seem to be a mystery that prevents us to even attempting the cooking process. Never say never and go for it!!
Dancing and Cooking makes everything taste better ! Yes I love to cook and I love to dance. They seem to compliment one another in the kitchen and I like to have as much fun as possible.
1. Turkey Pot PIe
Prep veggies, and cut up left over Turkey into cubes
Make a Veloute which is back to the Gravy principle. Make a roux of fat (butter) and flour and then add Turkey or Chicken Stock.. No Cream or Milk is necessary. so many people think Pot Pies are in a cream sauce. Not true Roll out tthawedpastry, I used frozen– CheatingI also was in a hurry and did not do a stellar job, but pieced it all together. I guess I got exhausted with my dancing!Not my best presentation, but it tasted delicious!!!!2. Turkey Avocado and Sprout Sandwich
Mash Avocados, add the turkey, and sprouts and load it up on Sourdough Bread! This is a tie of my other favorite sandwich a BLT!