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
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
Chicken and Chile Filo Triangles with Cilantro Lime Pesto Recipe
Ingredients:
Juice from a lime
1/2 teaspoon of Tabasco-sauce
1 Tablespoon of chopped chiles (green)
1 & 1/4 c of cilantro; chopped
1/2 c of chopped scallions
1 seeded tomato; drained and diced
1/2 c of finely-diced redpepper
1/2 c of chopped chiles (green)
1 c of shredded cheese (Monterey-Jack)
1 c of shredded cheese (Cheddar)
1 c of cooked chicken; chopped
1/2 c of melted butter
1/4 pack of thawed dough (Filo)
Instructions:
Mix chicken, cheeses, redpepper, chiles, tomatoes, scallions & cilantro.
You unroll the dough then peel 2 sheets off & cover rest of dough w/ dampened cloth. You separate 2 reserved sheets into single-sheets. Brush 1st sheet w/ softened butter then top w/ 2nd sheet. Quickly brush it w/ butter as well.
Cut buttered sheets onto 6 strips. You place 2 Tbsps filling into every strip then fold in triangle-shaped pockets. Repeat procedure.
Arrange them on flat bake sheet then coat w/ butter & bake for 15 to 20 mins at 400 degrees F ’til golden-brown.
Meanwhile, combine cilantro, green chiles, cilanto & lime juice in processor then puree. Pass together w/ filo pockets.
>> Chicken and Chile Filo Triangles with Cilantro Lime Pesto Recipe
Bruschetta Recipe
Ingredients:
1/2 c of grated cheese (Parmesan)
Salt
Cracked pepper (black)
3 Tbsps of oil (olive)
1/2 c of finely-chopped basil
1 onion (red); diced finely
15 seeded tomatoes (Roma); diced finely
1/2 c of oil (olive)
1 sliced baguette
Instructions:
Have baguette sliced into half-inch rounds then brush them w/ oil. Arrange on bake sheet & toast about 5-8 mins at 375 degrees F.
Drain tomatoes in colander then add pepper, salt, basil, oil & onion. Toss then top every toast w/ prepared mixture then sprinkle w/ grated cheese prior to serving.
>> Bruschetta Recipe