BETH’S THANKSGIVING FOR ROOKIES!
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Mom’s No-Fuss Turkey
1 12lb Turkey*
4 tbsps of melted butter
2 tbsp of rosemary
1 garlic clove
1 tsp salt
½ tsp freshly cracked pepper
4 cups of chicken broth
½ cup of white wine
Preheat oven to 325.
Remove neck and giblets from the cavity. Rinse turkey and pat dry.
Combine melted butter, rosemary, garlic, salt and pepper.
Rub turkey all over with the rosemary, garlic butter. Including under the skin of the breasts to flavor the meat.
Tie the legs together with butcher’s string. Place on a roasting rack, in a large roasting pan. To the bottom of the pan, add 1 cup of broth, ½ cup of wine, and turkey neck.
Tent turkey loosely with foil and roast covered for 1 ½ hours, adding more stock to the bottom of the pan, in 1 cup increments if it gets below about 1 inch.
During the last hour of cooking, remove foil, and begin basting the turkey, with the pan juices, every 15 mins. This will help the turkey brown.
One hour later check the internal temperature. Turkey is done when it reaches 165 degrees in the thickest part of the thigh and breast.
Allow to rest for 20 mins before carving, to retain the turkey’s juices.
Great info on all things Turkey here
*If your turkey is frozen, allow at least 3 days for it to thaw out in the refrigerator. Keep in it it’s packaging and place in a large pan to allow for it to catch any juices that may leek. (24 hours for every 4-5 pounds)
Dad’s All-Star, “Top Secret” Gravy
Pan juices from turkey
3 cups of chicken broth
1 tbsp flour mixed with water
1 Bay leaf
1 tbsp Dijon mustard
½ cup of red wine
¼ tsp of curry powder
dash of wostershire sauce
freshly cracked pepper and salt to taste.
Place pan on stove top, on low, and deglaze any turkey drippings from the side of pan.
Remove any fat from the pan juices with a fat separator.
Transfer gravy into a large sauce pan.
Add chicken stock. Bring to a boil. Then add flour/water mixture to thicken.
Add bay leaf, mustard, red wine, curry powder, worstershire. Simmer for 3-4 mins.
Check seasoning. Add freshly cracked pepper and salt if needed. Transfer to a gravy boat and serve with the turkey.
Make-Ahead Vegetarian Stuffing
½ yellow onion
1 carrot, chopped
1 leek, white parts only chopped
2 celery, chopped
½ cup Portobello mushrooms, chopped
½ cup of white wine OR 1 tbsp fresh lemon juice
2 cups of vegetable stock
1 tbsp thyme
5 tbsp butter, melted
1 loaf of day old sourdough bread, 14 oz*
Preheat oven to 350 degrees
In a large sauté pan, sauté up onion, carrot, leek and celery. After a few minutes add the mushrooms. Season with salt and pepper to taste. Cook until mushrooms begin to release their juices. Then add wine (or lemon juice) and thyme. Cook until liquid is evaporated.
Cube bread into small bit-sized pieces. Add melted butter and toss. Add vegetable mixture, and stock. Toss well. Turn out into a shallow baking dish (this way everyone gets a little of the crispy parts)
Bake for 35-40 mins until cooked through and tops of bread begin to brown and crisp. Allow to cool. Cover and refrigerate.
The day of the party, place covered casserole in a preheated 350 degree oven for 20 minutes. Remove foil and bake for another 5-10 minutes until crisp.
*If bread is not day old, cut into cubes and bake at 250 degrees until it begins to dry out and get hard.
Mom’s Candied Yam Casserole with Marshmallow and Pecan Topping
4 cans candied yams
3 tbsp butter
½ cup heavy cream
1 tsp of nutmeg
½ tsp salt
2 ½ cups of marshmallows
¾ cup of raw pecans, chopped
Drain yams, leaving all but about 2 tbsp in each can. Place in a large sauce pan, on a low flame.
Add butter, and mix with a hand mixer until smooth and creamy. Add cream, nutmeg and salt.
Transfer to a casserole dish. Cover and refrigerate until the party.
The day of the party. Place in a 350 degree oven for 15 mins. Remove cover, top with marshmallows and pecans and continue baking for 5-10 minutes until marshmallows are golden brown and melted.
Green Beans with Garlic Shallot Butter and Fresh Parsley
2 lbs of fresh green beans (French Haricot Verts, already trimmed and washed preferable)
2 tbsp olive oil
2 tbsp butter
2 shallots, minced
zest of 2 lemons
2 cloves of garlic, minced
3 tbsp fresh Italian leaf parsley, chopped
Cook beans in salted boiling water for 7-9 minutes. Do not overcook!
Meanwhile, heat olive oil in a skillet, add shallots and cook until soft. Add lemon zest, garlic, salt and pepper to taste. Cook on low for 1 minute being careful not to burn the garlic. Add fresh parsley. And mix.
Drain beans and transfer to a large mixing bowl. Toss with the seasoned oil. Transfer to a decorative serving bowl. Serve immediately.
Easy Apple Raisin Crumble with Butter Pecan Ice Cream
6 gala apples, chopped (not peeled)
1 cup of black raisins
1 lemon, zest and juice
2/3 cup of sugar
1 tsp of cornstarch
1 tsp of cinnamon
For the crumb topping
1 cup of flour
2 tbsp of white sugar
2 tbsp of brown sugar
1 tsp baking powder
pinch of salt
1 stick of melted butter
2 tbsp of heavy cream
1 cup chopped walnuts
1 tbsp butter (unmelted)
Preheat oven to 350 degrees.
In a large mixing bowl add, apples, raisins, lemon zest and juice, sugar, cornstarch, cinnamon and water. Mix well until combined. Transfer to a heat-safe casserole dish.
In a small mixing bowl combine flour, sugars, baking powder, salt. And mix well. Add melted butter and cream, stir with a fork until crumbly. Add walnuts. Top casserole with the crumble in a single layer, covering most of the apples, but allowing some apples to peek through. Cut tbsp of butter into 4 small pieces, dot casserole with butter.
Bake 40-50 mins just until the juices start to bubble and peek through. If top needs more browning increase temperature to 375 until browned.
Serve warm* with butter pecan ice cream.
*To reheat, place in a 300 degree oven for 10-15 minutes.