Turkey Day Recipes
- Chorizo Stuffing
- 4 tbl olive oil
- 1 -1/2 # chorizo
- 2 tbl minced garlic
- 1 cup small dice red onion
- 1-1/2 cups grated manchego cheese
- 2 whole eggs
- 2 cups chicken stock
- 1-1/2 cups heavy cream
- 10 cups french bread cut into 1 inch cubes
- 4 tbl chopped oregano
- zest and juice of 2 lemons
- salt to taste
- heat large skillet over medium heat and add oil, brown chorizo for 4-5 minutes and remove from pan. Sweat garlic, onion and celery for 3-5 minutes until vegetables are tender and place in mixing bowl with chorizo. Deglaze pan with chicken stock and bring to simmer, add cream and season with salt and oregano and simmer for 10 minutes and remove from heat. whisk eggs into chorizo mixture and slowly whisk in cream. Add bread, lemon juice, zest and manchego and mix thouroughly. Place mixture into 9 by 13 casserole and bake at 375 for 45 minutes or until golden brown.
Root Vegetable Mash
- 1# peeled parsnips (lg dice)
- 1# peeled celery root (lg dice)
- 1# peeled chef potatoes (lg dice)
- 1# butter (cubed at room temperature)
- salt to taste
- salt a large part of water heavily (about a half cup per gallon) and place all veg in water. Bring to a boil and cook until veg is tender (about 45 minutes) Strain veg making sure to shake off all liquid and return to pan over low heat let remaining liquid steam off for about 2 minutes. Remove from pan and put through a vegetable mill or a ricer. Place mix in large bowl and vigourously whisk in butter. Serve immediately
Brussels Sprouts
- 1# brussel sprouts quartered and blanched
- 1/4 # lg dice smoked bacon
- 1 clove garlic minced
- 1 shallot minced
- 1/2 cup pecans chopped
- 2 tbl grain mustard
- 4 oz chicken stock
- 1 lemon juiced
- 2 tbl butter
- 1 tbl chopped flatleaf parsley
heat half butter over medium heat and caramelize sprouts for 3 minutes and set aside..in seperate pan crisp bacon for 3 minutes and add pecans, garlic and shallots and continuew to cook over medium heat for 1 minute. Deglaze pan with stock and lemon juice and whisk in butter, mustard and parsely. Toss in cooked sprouts and serve.
Roast Turkey
- 1-12# fresh organic turkey
- 1 bunch thyme
- 1 halved lemon
- 1 halved red onion
- 4 cloves peeled garlic
- 1 buld quarterd fennel
- 1 large piece of cheesecloth
- 1 # butter
- 4 cups chicken stock
- 2 tbl salt
Remove inners from turkey and rinse inside and out. Place all veg, herbs, stock and butter in large pot and bring to simmer. Place cheesecloth in pot and simmer for 20 minutes. Strain liquid and reserve vegetables and herbs and let them cool. Stuff cooled vegetable mix in cavity of bird and place on roasting rack in pan breast side up. Cover bird with soaked cheesecloth and place liquid in bottom of pan and place in 350 degree oven for 2 hours. Open oven and remove cheesecloth and baste with liquid. Raise temperature to 400 and continue to cook for 20 minutes or until golden brown. Remove turkey from oven and make sure leg and thigh are at 160 internal temperature. Let rest for 30 minutes and serve.
Here are some of my favorite Turkey day recipes that i will be using this thursday. I hope you love them as much as me....Live to cook, ms
