Great Gravy from the Turkey Pan Recipe
Ingredients:
1/2 teaspoon of minced sage (fresh)
2 Tablespoons of minced parsley (fresh)
1/4 c of yogurt (plain)
4 Tablespoons of flour (white)
4 Tablespoons of turkey drippings
3 parsley sprigs
1 fresh sprig of thyme
1 bayleaf
4 black peppercorns
2 teaspoons of seasalt
3 & 1/2 c of water
2 celery stalks; chopped
2 chopped carrots
1 onion (yellow); chopped
Turkey neck & giblets
Instructions:
Combine turkey, onion, carrots, celery, water, seasalt, peppercorns, bayleaf, thyme & parsley in saucepan. Cook it over mid-heat for 30 mins then simmer about 2-3 hrs.
You remove turkey as desired then chop them & set them aside. You strain cooked stock then set it aside as well.
Pour roast pan drippings onto glass cup then let fat rise. You skim off extra fat then discard. You reserve the drippings. In roast pan set over mid-heat, you add 4 Tbsps fat then sprinkle flour gradually, vigorously mixing w/ wooden cooking spoon. You scrape extra bits seen at the bottom-part of roast pan.
Once mixture browns, you whisk stock in & reserved pan drippings. Constantly stir while simmering for five minutes then remove it from direct heat. You place 1 c gravy into measuring-cup then add 3 cubed ice to slightly cool. You add yogurt & herbs. Add this mixture into gravy. Add meat then season w/ pepper & salt.
>> Great Gravy from the Turkey Pan Recipe
Cornbread, Cranberry & Pecan Stuffing Recipe
Ingredients:
Pepper
Salt
2 Tablespoons of chopped parsley (fresh)
1 Tablespoon of oregano (fresh)
1 c of toasted pecans; chopped
1 c of dried cranberries
6 c of stale cornbread; crumbled
1 c of chicken broth
1 diced Jalapeno
2 garlic cloves; mined
1 c of chopped celery
1 c of diced onions
2 Tbsps of butter
Instructions:
Have butter melted in medium saucepan set over mid-heat. You add the celery & onions then saute them for 7 mins ’til soft. Add Jalapenos & garlic then saute about 2 mins. You add the broth then remove mixture from the heat.
You toss the parsley, oregano, pecans, cranberries & cornbread in large-sized bowl. Lightly toss to blend well. Add pepper & salt.
>> Cornbread, Cranberry & Pecan Stuffing Recipe
Making Choux Pastry Recipe
Ingredients:
Tablespoons of silvered almonds
3 Tablespoons of raisins
1 finely-diced pepper (red)
2 finely-chopped scallions
2 c of cooked chicken; diced finely
Pepper
Salt
1 Tablespoon of chutney (mango)
2 teaspoons of powdered curry
2/3 c of mayonnaise
Eggwash
6 eggs
1 & 1/2 c of flour
1 teaspoon of sugar
1/4 teaspoon of salt
1 & 1/2 sticks of unsalted butter
Instructions:
Have oven preheated into 425 degrees F. Combine water, sugar, salt & butter in saucepan. Boil then remove pan from the heat & add flour. Vigorously stir ’til blended well.
Put back onto heat then stir ’til mixture creates choux & light dough film will form at the pot’s bottom.
You remove it from the heat then gradually add eggs. Stir after every addition ’til glossy-sheen & will slip out of spoon.
Pipe small puffs into lined bake sheet uniformly. Smoothen tops w/ brush that’s dipped into lightly-beaten eggs.
Have it baked about 20 mins the reduce the heat into 375 degrees F & bake about 10 mins then turn the heat off. Have puffs removed from your oven & pierce their tips w/ knife, allowing steam & heat to slowly escape. Return them into oven about 10 to 15 mins. Remove them from your oven & cool.
>> Making Choux Pastry Recipe
Wilted Green Salad with Goat Cheese and Hazelnuts Recipe
Ingredients:
3 Tablespoons of vinegar (balsamic)
1/4 c of oil (olive)
1/2 pound of heavy greens
4 French goatcheese slices; 1″ thick each
1/2 c of hazelnuts; toasted
Instructions:
Have hazelnuts roasted in oven for 5 to 8 mins at 375 degrees F. Remove them from the heat.
You bake cheese about 3 mins on small bake sheet then set it aside. Have wok heated then add vinegar & oil. Add greens & toss them quickly ’til wilted. You add hazelnuts, tossing to combine.
Transfer greens into plate then slide cheese into greens.
>> Wilted Green Salad with Goat Cheese and Hazelnuts Recipe
Savory Sausage & Fennel Stuffing Recipe
Ingredients:
Pepper
Salt
2 Tablespoons of chopped parsley (fresh)
6 c of stale wheat bread; crumbled
1 c of chicken stock
3 Tablespoons of wine (white)
1 teaspoon of fennel seeds
2 garlic cloves; minced
2 c of white portion of fennel bulb; chopped
1/2 c of chopped celery
1 c of diced onions
1 pound of mild sausage (Italian)
2 Tablespoons of oil (olive)
Instructions:
Have oil heated in large pan set over mid-heat. You add Italian sausage then break the meat up while cooking. You saute them ’til thoroughly cooked & browned lightly for mins.
You add fennel, celery & onions then saute for 7 mins ’til onions become soft. You add fennel seeds & garlic then continue sauteing about 2 mins.
You add wine then simmer about 2 mins. You add broth then remove mixture from the heat. You place the parsley & bread in large-sized bowl.
You pour the sausage-mixture over the bread. Lightly toss to combine. Season w/ pepper & salt. Bake about 30 mins at three hundred twenty-five degrees Fahrenheit as desired.
>> Savory Sausage & Fennel Stuffing Recipe
Filo Seafood Christmas Crackers Recipe
Ingredients:
1/3 c of wine (white)
2 c of thick cream
1 garlic clove; minced
2 minced shallots
1 Tablespoon of butter
3 Tablespoons of tarragon
1/4 c of chopped chives
2 Tablespoons fresh juice of lemon
1 pepper (red); diced finely
1/2 pound of Wildfish-salmon filler
1/2 pound of scallops
16 ounces of drained crab
1/2 pound of shrimps; cooked
1/2 c of butter
1 pack of thawed filo dough
Instructions:
Have shrimps cooked in pan for 1 min in every side or ’til cooked halfway. Do the same for your scallops then set them aside. You cook salmon about 3 mins for every side. Chop salmon, scallops & shrimps then add herbs, juice of lemon & pepper.
You saute garlic & shallots in 1 tsp butter then add the cream. Simmer it for 10 mins ’til volume is reduced into half. You add the crab onto seafood-mixture. Briefly mix then cool inside your fridge.
You unroll the dough, cover rest of it w/ dampened cloth. You brush them w/ softened butter, you add 2nd sheet then brush w/ butter again.
Cut filo onto 2 parts. You place 1/2 c cold seafood-mixture onto every sheets. You roll them up onto cigar-shape, leaving 2″ on every side empty. You crimp sides neatly. Do the same for remaining sheets ’til 4 crackers have been prepared.
You place them on flat bake sheet then cool inside your fridge about 15 mins. Then brush w/ softened butter & bake for 15-20 mins at four hundred degrees Fahrenheit ’til golden-brown.
You tie cracker ends w/ chives then serve w/ rice-pilaf.
>> Filo Seafood Christmas Crackers Recipe
Curried Turkey Salad Recipe
Ingredients:
2 teaspoons of powdered curry
3 Tablespoons of chutney (mango)
2/3 c of chopped chives (fresh)
1 teaspoon of rice-vinegar
1 pack of cubed firm tofu
1 Tablespoon of soysauce
1/3 c of raisins
2 bayleaves
Half bunch of cilantro
1/2 c of chopped turkey
1 Tablespoon of fresh leaves of thyme
1 diced apple
1-inch pc ginger (whole)
1/2 c of peas
3 minced scallions
2 garlic cloves; chopped
1/4 c of toasted walnuts
Chicken broth
1 Tablespoon of peeled & minced ginger
3 celery stalks; diced
1 thinly-sliced leek
4 chopped scallions
2 c of finely-chopped turkey
1/2 pack of cooked soba-noodles
6 c of peeled butternut-squash; cubed
Instructions:
Combine all ingredients except 2 tsps of curry powder, chopped chives & chutney. Toss well to combine.
Place curry powder, chives & chutney in processor then puree ’til smoothened then add this into salad. Chill about half an hour before serving.
>> Curried Turkey Salad Recipe