My mom has the worst oven ever! At 5:00 (when we were suppose to eat) it wasn't done. Back in the oven for 30 minutes, still not done, another 30 minutes on and on until 7:00. We decided we were eating in courses and started on everything else. We kept checking the turkey throughout the meal, still not done. Finally everyone was finished and the turkey was finished in some parts and not others. But it was okay because everything else was so amazing, that we didn't need the turkey! Seriously I found the best recipes this year. And now we have tons of turkey for sandwiches.
Gravy
·
1/4 pound (1 stick)
unsalted butter
·
1 1/2 cups chopped
yellow onion (2 onions)
·
1/4 cup flour
·
1 teaspoon kosher salt
·
1/2 teaspoon freshly
ground black pepper
·
Defatted turkey
drippings plus chicken stock to make 2 cups, heated
·
1 tablespoon Cognac or
brandy
·
1 tablespoon white
wine, optional
·
1 tablespoon heavy
cream, optional
Directions
In a large (10 to 12-inch) saute pan, cook the butter and onions
over medium-low heat for 12 to 15 minutes, until the onions are lightly
browned. Don't rush this step; it makes all the difference when the onions are
well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and
pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac,
and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream,
if desired. Season, to taste, and serve.
Cranberry
Sauce
Ingredients
o 12 oz bag fresh cranberries
o 3/4 cup orange juice
o 2/3 cup brown sugar
o 1/3 cup white sugar
o Optional: 2 oz gold rum
Instructions
1.
Place all the
ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until
most of the liquid has reduced – stirring occasionally. You’ll hear the
cranberries popping – don’t worry, that’s what you want them to do. Remove from
heat and serve. Cranberry sauce can be made days ahead and brought to room
temperature or slightly heated before serving.
Stuffing
Ingredients
- 1-pound loaf sourdough bread
- 8 tablespoons butter
- 10 ounces cremini mushrooms,
sliced 1/2-inch thick in both directions
- Salt and freshly ground pepper
- 2 to 4 stalks celery with
leaves, halved lengthwise and sliced
- 1 medium onion, chopped
- About 10 sprigs fresh thyme,
leaves stripped from the stems
- 10 to 12 fresh sage leaves,
chopped
- 3 1/2 cups low-sodium chicken
broth
- 3 tablespoons chopped Italian
parsley leaves
Directions
Preheat the oven to
350 degrees F. Grease a 2-quart baking dish and set aside.
Cut or tear the bread
into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in
the oven until completely dry and beginning to crisp and brown, about 20
minutes. Transfer to a large mixing bowl.
Melt 2 tablespoons of
the butter in a large skillet over medium-high heat. Add the mushrooms and a
few pinches of salt and saute, stirring occasionally, until golden brown, about
6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the
butter has melted, cook, stirring frequently, until the vegetables have
softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add
chicken broth to skillet and stir to combine. Season with salt and pepper, to
taste.
Transfer toasted bread
cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and
toss to combine until the bread cubes absorb the liquid. Pour the mixture into
the greased baking dish, and sprinkle with parsley. Bake in the center of the
oven until heated through and the top is golden brown, about 40 minutes. Remove
the stuffing from the oven and allow to cool about 15 minutes before serving.
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