From Half-Baked Harvest
1 (14-16) pound turkey, giblets and neck removed
2 sticks (1 cup) unsalted butter, at room temperature
2 tablespoons fresh sage, plus more for stuffing the bird
2 tablespoons fresh thyme, plus more for stuffing the bird
3 tablespoons fresh parsley
zest of 1 lemon
3 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 piece large of double lined cheesecloth
2 lemons, halved
1 garlic head, tips sliced off
1 onion, halved
7-8 cups low sodium chicken or turkey broth
1. Remove the turkey from the fridge one hour before roasting. Remove the giblets + neck and allow to come to room temperature.
2. Make the butter. In a medium bowl, combine the 1 stick butter, the sage, thyme, parsley, lemon zest, salt and pepper.
3. Preheat the oven to 450 degrees F. Position a rack in the lower third of the oven. Place the turkey in a large roasting pan.
4. Season the cavity of the turkey with salt and pepper and fill the cavity with the, lemons, garlic and onion. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Rub the herb butter under the skin of the bird, spreading some of the butter on top of the skin as well. Take the remaining 1 stick butter and melt it over the low heat on the stove or in the microwave. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the melted butter, making sure all the cheese cloth has soaked up the butter. Lay the cheesecloth over the bird, covering most of the bird. Drizzle any remaining butter over the turkey.
5. Pour 4 cups of chicken broth into the bottom of the roasting plan. Place the roasting pan in the oven and roast for 45 minutes at 450 degrees F. After 45 minutes reduce the oven temperature to 350 degrees F. and continue cooking for another 2 hours (until the turkey registers 160 F. on a meat thermometer), adding 1-2 cup of broth half way through roasting. I like to baste the turkey with the drippings 2 times throughout cooking and when doing so rotate the roasting pan.
6. Remove the turkey from the oven and remove the cheesecloth, transfer the turkey to a cutting board, tent loosely with foil and let rest 20-30 minutes before slicing.
Stuffing/Dressing
Apple Sausage Stuffing
Serves 8-12
1 (16-ounce) loaf sourdough bread
5 tablespoons unsalted butter
2 medium yellow onions
1/2 medium fennel bulb (about 8 ounces)
2 stalks celery (about 6 ounces total)
2 cloves garlic
2 medium apples, such as gala, honeycrisp or pink lady (about 1 pound total)
1 small bunch fresh sage
1 small bunch fresh thyme
1 small bunch fresh parsley
1 pound uncooked pork sausage, preferably bulk
2 1/4 teaspoons kosher salt, divided, plus more as needed
1/4 cup dry white wine (optional - see Recipe Note)
1 1/2 cups low-sodium chicken broth (more needed? seemed a little dry)
1 large egg
- Arrange 2 racks to divide the oven into thirds and heat the oven and heat the oven to 300°F.
- Tear or cut 1 loaf sourdough bread into 1/2-inch pieces (about 14 cups). Transfer the bread onto 2 rimmed baking sheets and spread into an even layer.
- Bake until the edges of the bread are dry, about 20 minutes. Meanwhile, cut 5 tablespoons unsalted butter into 5 pieces. Cut 1 piece in half; use one of the pieces to coat a 9x13-inch baking dish, then use the second piece to coat a sheet of aluminum foil large enough to cover the baking dish.
- When the bread is ready, set aside to cool. Heat the oven to 425°F.
- Prepare the following, placing each in the same medium bowl as you complete it: Finely chop 2 medium yellow onions (about 3 cups), 1/2 medium fennel bulb (about 1 1/2 cups), and 2 large celery stalks (about 1 cup). Mince 2 garlic cloves.
- Prepare the following, placing each in the same second medium bowl as you complete it: Finely chop 2 medium apples (about 3 cups). Pick 2 tablespoons fresh thyme leaves and finely chop. Pick and finely chop fresh sage leaves until you have 1/4 cup.
- Finely chop fresh parsley leaves until you have 2 tablespoons and leave on the cutting board.
- Heat 1 piece of the unsalted butter in a large skillet over medium-high heat until shimmering. Add 1 pound pork sausage (remove casings first if needed) and 1/4 teaspoon of the kosher salt. Cook, breaking up the sausage with a wooden spoon into bite-size pieces, until browned and just cooked through, 6 to 8 minutes. Transfer with a slotted spoon to the largest mixing bowl you have (you can also use a large pot).
- Reduce the heat to medium and add 1 piece of the unsalted butter to the skillet. Once melted, add the onion mixture and 2 teaspoons of the kosher salt. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add 1/4 cup dry white wine if using and cook until the liquid is evaporated, about 3 minutes. Transfer to the bowl with the sausage.
- Add the remaining 2 pieces unsalted butter to the skillet. Once melted, add the apple mixture and cook until the apples are beginning to soften, about 4 minutes. Transfer to the bowl with sausage and vegetables.
- Add the parsley and dried bread to the bowl and gently toss until everything is evenly combined. Taste and season with more kosher salt as needed.
- Whisk 1 1/2 cups low-sodium chicken broth and 1 large egg together in one of the now-empty medium bowls until well blended. Pour the egg mixture over the bread mixture and toss until everything is evenly moistened.
- Transfer the stuffing to the baking dish and spread into an even layer. Cover the baking dish with the foil buttered-side down.
- Bake on the upper rack for 45 minutes. Uncover and bake until the top is browned and crisp, about 15 minutes more. Let cool 10 to 15 minutes before serving.
RECIPE NOTES
- Make-ahead: Prepare the stuffing and assemble the ingredients in the baking dish, leaving out the egg/broth mixture. Cover then refrigerate until ready to bake. When ready to bake, pour the egg/broth mixture over the top and bake according the recipe instructions.
- Non-alcoholic: If not using wine, sub in with 1/4 cup broth and reduce, or omit this step all together.
Butternut Squash and Mushroom
Serves 82 tablespoons olive oil
1/2 small onion finely diced
4 cups cubed butternut squash
1 tablespoon brown sugar
3-4 cups mixed mushrooms sliced if large
2 cloves garlic minced or grated
2 tablespoons fresh sage
2 tablespoons fresh oregano
1 tablespoon fresh thyme
2 tablespoons balsamic vinegar
1 teaspoons salt + pepper
8 tablespoons ( 1stick) butter
3 1/2-4 cups low sodium chicken or turkey broth
3 eggs
12 cups cubed day old sourdough bread (about 1 loaf)
1 cup Asiago cheese grated
- Preheat the oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.
- Heat a large skillet over medium high heat. Add the olive oil, onion, butternut squash and brown sugar. Cook, stirring often until the butternut squash has softened slightly and the onions are fragrant, about 5 minutes. Stir in the mushrooms, and continue to cook until the squash is fork tender (but not mushy) and the mushrooms have caramelized, about 10 minutes. Stir in the garlic, sage, oregano and time. Cook another 30 seconds and then add the balsamic vinegar and season with salt + pepper. Remove from the heat and add the butter. Set aside to cool slightly.
- In a very large mixing bowl, whisk together the chicken broth and eggs. Add the bread + Asiago cheese and gently toss to coat. Now add the the butternut squash/mushroom mixture and all the butter to the pan. Gently toss to combine with the bread cubes. Pour the mixture into your prepared baking dish.
- Cover the dish with foil and bake for 35-40 minutes. Remove the foil and continue baking for another 10-15 minutes or until the stuffing is golden on top. Serve warm.
Herby Mushroom Croissant
serves 8
12 cups roughly torn, day old croissants (about 12-16 croissants)
2 tablespoons salted butter, thinly sliced
3 tablespoons extra virgin olive oil
1 small onion, chopped
3 celery stalks, chopped
3-4 cups mixed mushrooms, torn if large
1 teaspoon kosher salt and black pepper
8 tablespoons (1 stick) salted butter, at room temperature
2 cloves garlic, minced or grated
2 cups roughly torn Tuscan kale
2 tablespoons fresh chopped sage
1 tablespoon fresh chopped thyme
2-3 cups low sodium chicken, turkey, or veggie broth
3 eggs, beaten
1 cup shredded Gruyere cheese
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch casserole dish.
2. Arrange the torn croissants in the baking dish and lay 2 tablespoons of thinly sliced butter over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.
3. Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the onions and cook until fragrant, about 3-5 minutes. Add the celery and mushroom, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Add the butter, garlic, kale, sage, and thyme. Cook, stirring occasionally until the kale has wilted down, about 5 minutes. Remove from the heat and set aside.
4. In a very large mixing bowl, whisk together 2 cups broth and the eggs. Add the toasted croissants and the mushroom/kale mixture + all the butter left in the skillet, gently toss to combine. If the mix seems dry, add additional broth, 1/4 cup at a time until all the bread is moist. Pour the mixture into the casserole dish. Top evenly with cheese.
5. Cover the dish with foil and bake for 35 minutes. Remove the foil and check for dryness, if needed drizzle over extra broth, 1/4 cup at a time, to keep things moist, then continue baking for another 10-15 minutes or until the stuffing is golden on top. Serve warm.
Cranberry
Orange Cranberry Sauce
½ cup water
½ cup fresh orange juice, from two oranges
¾ cup plus 2 tablespoons sugar
1 (12 oz) bag fresh or frozen cranberries (do not use dried)
Zest of one orange, about 2 teaspoons
Pinch salt
- In a medium sauce pan over high heat, bring the water, orange juice, and sugar to a boil.
- Add the cranberries, orange zest, and salt and return to a boil.
- Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
- Transfer sauce to a serving bowl. Cover and chill until ready to serve.
Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
Green Beans with Parmesan
Serves 4
1 pound (500 g) green beans, washed and pat dry
2 tablespoons olive oil or canola oil
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped garlic (6 cloves garlic)
2 tablespoons fresh chopped parsley
1/4 cup parmesan cheese
- Preheat the oven to 220°C (425°F). Lightly spray a baking sheet or tray with cooking oil spray.
- Arrange the green beans in one layer on baking sheet. Drizzle with oil and season with salt, pepper, garlic and parmesan. Toss beans to evenly coat.
- Roast in the oven for 20-25 minutes, tossing halfway through cooking time, until fork tender.
- Remove from oven, season with extra salt and pepper to taste. Sprinkle over with parsley and serve.
Carrots
Roasted Brown Butter Honey Garlic Carrots
Serves 6
2 pounds large carrots, peeled and cut into 2 inch pieces
1/2 cup butter
3 tablespoons honey
2 garlic cloves, chopped
salt and pepper, to taste
parsley, chopped for garnish
- Preheat oven to 425 degrees Fahrenheit.
- In a medium saucepan add the butter and cook over medium-high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown.
- Once the butter is browned, add the honey and garlic and remove from heat.
- Peel the large carrots and cut them up into 2-inch pieces. In a large bowl add the carrots and drizzle the sauce on top. Toss until evenly coated and spread onto a large baking sheet in a single layer. Season with salt and pepper.
- Cover with foil and bake for 10 minutes. Remove the foil and bake for an additional 5-10 minutes to brown the carrots until they are tender and roasted.
- Transfer to a serving dish and garnish with chopped parsley. Serve immediately.
Gravy
White Wine Turkey Gravy
1 cup white wine
4 tablespoons salted butter
6 tablespoons all-purpose flour
drippings from the turkey
2-3 cups low sodium chicken or turkey broth, as needed
1 tablespoon fresh chopped sage
kosher salt and black pepper, to taste
1. Strain the liquid from the roasting pan, skimming off most of the fat. I like to pour the broth into a 4 cup measuring cup and then place in the freezer for 10 minutes. This helps the fat rise to the top of the surface. Once you have skimmed the fat, add enough broth to equal about 4-5 cups total of drippings/broth.
2. Place the roasting pan over two burners and add a splash of wine (about 1/2 cup) to deglaze the pan. You want to scrape up all those brown bits on the bottom of the pan. Once the pan is throughly deglazed, add the butter and once melted, add the flour whisking to combine. Cook stirring constantly, until the mixture is golden, around 5 minutes.
3. Increase heat to medium high and add the remaining 1/2 cup of white wine, whisking as you go to let the wine reduce down. Slowly add reserved broth, stirring constantly, until the mixture is smooth. Stir in the sage and cook, continuing to stir, until the gravy has thickened to your desired thickness, around 8 to 10 minutes. Season to taste with salt and pepper. Serve warm with the turkey.
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