Roast
Turkey
with
Herb Stuffing and Gravy
This stuffing
is dark and aromatic with a generous amount of herbs.
1Turkey,
about 15 Ib (6.75 kg)-12 tbspButter, melted 25 mL1-1/2 tspPaprika 7 mL
HERB STUFFING: 1 cupButter 250 mL4-1/2 cupsChopped celery (about 1 bunch)1.125
L4 cupsChopped onions (about 4)1 L1/2 cupPoultry seasoning 125 mL1-1/2
tspEach salt and pepper 7 mL2 Loaves whole wheat bread, cubed (about 21
cups/5.25 L) 22Eggs, beaten 2
Herb Stuffing:
In large Dutch oven, melt butter over medium heat; cook celery, onions,
poultry seasoning, salt and pepper, stirring often, for about 25 minutes
or until softened. In large bowl, combine onion mixture with bread cubes,
tossing until moistened. Let cool completely. (Can be covered and refrigerated
for up to 1 day.) Toss with eggs. Set aside.
Remove giblets
and neck from turkey; reserve for stock or gravy. Rinse turkey under cold
water; pat dry inside and out. Loosely fill body cavity with about 3 cups
(750 mL) of the stuffing; skewer opening closed. Loosely fill neck opening
with about 3 cups (750 mL) of the stuffing; fold neck skin over stuffing
and skewer to back. Transfer remaining stuffing to greased ovenproof casserole;
set aside in refrigerator.
Tuck legs
under band of skin or tie together with string. Twist wings under back.
Place, breast side up, on rack in roasting pan. Pour butter over top and
rub over surface. Sprinkle with paprika.
Roast in
325°F (160°C) oven, basting with pan drippings every 30 minutes,
for 3-1/2 hours. Stir 1/2 cup (125 mL) turkey drippings or chicken stock
into stuffing in casserole. Add casserole to oven alongside turkey and
roast, basting turkey twice, for 60 minutes or until meat thermometer inserted
in thickest part of thigh registers 180°F (82°C) and juices run
clear when turkey is pierced. Transfer turkey to cutting board; tent with
foil and let stand for 30 minutes before carving. Serve with stuffing and
gravy.
Makes 16
servings.
Per serving
with gravy: about 757 cal, 74 g pro, 39 g total fat (15 g sat. fat), 27
g carb, 5 g fibre, 262 mg chol, 763 mg sodium. % RDI: 13% calcium, 48%
iron; 16% vit A, 7% vit C, 23% folate.
TIP: If
the turkey seems to be browning too much, tent with foil during last hour
of roasting.
TO
MAKE GRAVY:
Skim off
fat from roasting pan. Place pan on stove over medium-high heat. Add 3
cups (750 mL) of the potato cooking liquid; bring to boil, stirring to
scrape up brown bits from bottom of pan. Strain into saucepan. Meanwhile,
in jar with lid, shake together 1/2 cup (125 mL) cold water, 3 tbsp (50
mL) all-purpose flour, 1/2 tsp (2 mL) poultry seasoning and 1/4 tsp (1
mL) dried dill; whisk into saucepan. Cook, whisking, over medium heat for
about 5 minutes or until thickened slightly. Pour into warm gravy boat.
Barbecue-Roasted
Turkey
By
the Canadian Living Test Kitchen
This unstuffed
barbecued bird has a hint of smoky flavour that you'll love. It also frees
up oven space for accompaniments such as biscuits, scalloped potatoes or
apple cobbler. We find that turkeys 14 pounds (6.25 kg) and under are more
suitable for roasting on the barbecue than larger ones.
14 lbTurkey
6.25 kg1/3 cupEach white wine vinegar and vegetable oil75 mL2 tbspChopped
fresh rosemary or thyme (or 2 tsp/10 mL dried)25 mL1 tsp Dijon mustard5
mLRemove neck and giblets; rinse turkey inside and out, then pat dry. Skewer
neck skin to back. Using kitchen string, tie legs together and wings to
body.
In bowl,
whisk together vinegar, oil, rosemary and mustard; set aside.
Place foil
drip pan under grate of barbecue. Heat 1 burner of 2-burner barbecue or
2 outside burners of 3-burner barbecue to medium. Place turkey on greased
grill over unlit burner.
Close lid;
cook, brushing every 45 minutes with vinegar mixture and adjusting heat
to keep temperature between 250°F to 300°F (120°C to 150°C),
for 3-1/2 hours to 4 hours or until meat thermometer inserted in thigh
registers 180°F (82°C).
Transfer
to cutting board. Tent with foil; let stand for 20 minutes before carving.
Makes 8
to 10 servings.
Per each
of 10 servings: about 628 cal, 77 g pro, 33 g total fat (8 g sat. fat),
1 g carb, 226 mg chol, 193 mg sodium. % RDI: 7% calcium, 36% iron, 9% folate.
CHESTNUT
STUFFING FOR TURKEY
Ingredients
2 pounds chestnuts 1 cup oil 2 cups consomme' 6 green onions (scallions)
2 celery stalks 2 tablespoons choped parsley 1 tablespoon chopped chives
2 cups soft bread crumbs 3 tablespoons butter
3/4 pound
sausage meat
1/2 teaspoon
marjoram
1 bay leaf
Salt
Pepper
1/4 cup
red wine
1/4 cup
brandy
Directions
With knife
make "X" cut on the flat side of each chestnut.
Heat the
oil in heavy skillet; add chestnuts. Cook over high heat about 3 minutes;
stir and shake pan constantly. Remove shells and inner skins as soon as
possible; place nuts in pan with consomme'. Cook 15 to 20 minutes, unitl
tender; drain. Chop coarsely.
Chop onion,
celery, parsley, and chives.
Make bread
crumbs.
Melt butter.
Add celery and onions; cook and stir 3-4 minute. Add sausage, parlsey,
chives, and herbs. Season to taste with salt and pepper; cook and stir
with fork, breaking up the meat.
Moisten
the bread with wine and brandy. Add to skillet; mix well. Add chestnuts;mix
again. Yields 5 cups.
Hearth
n' Kettle Lobster Chowder Ingredients 2 chicken lobsters 3 tablespoons
Lobster Base 6-7 oz. Roux (see procedure) 3 tablespoons Tomato Puree 1/4
cup celery, minced 5 cups water
1/4 cup
onion, minced
2 tablespoons
oil
1 cup diced
potato (blanched)
2 cups
light cream
1/3 cup
of sherry wine
2 tablespoons
butter
Hearth
n' Kettle Lobster Chowder
Roux:
a.) Melt
down 5 oz. butter
b.) Whip
in 1/3 cup flour
c.) Stir
over medium heat until light blond color is acheived. Let cool to room
temperature.
Section
lobsters by removing claws and tails. Split tails length-wise. Remove tamale
from split bodies (the green).
Heat oil
in large shallow pot with cover.
Add lobster
sections; turn side to side untill shell starts to turn orange.
Add wine.
Cook one minute; add water and cover.
Cook until
lobster meat is done, 1-2 minutes only.
Cool lobster
and remove from shells
Strain
liquid and reserve.
In a clean
sauce pot, sautee onions, celery in butter.
Cook until
onions turn translucent.
Add liquid,
Lobster base, tomato puree.
Bring to
a boil and whip in Roux.
Keep whipping
over a medium boil.
Cook out
for 20 minutes on low boil.
Cut up
lobster in medium pieces and add.
Add potatoes
and cream; bring to boil and shut heat.
Season
with salt and pepper to taste.
Stuffin'
Ring with Brussels Sprouts
For something
a little different, or for stuffing to go with a barbecued turkey - which
is best cooked unstuffed - here's a savoury quick bread to ring brussels
sprouts.
2 tbsp Vegetable
oil 25 mL 1 cup Each chopped onion and celery 250 mL 3/4 cup Toasted bread
cubes 175 mL 2/3 cup Chopped walnuts 150 mL 1/3 cup Raisins 75 mL 1-1/2
cups All-purpose flour 375 mL 2 tbsp Packed brown sugar 25 mL 1 tbsp Baking
powder 15 mL 3/4 tsp Salt 4 mL 3/4 tsp Each dried thyme and oregano 4 mL
1/4 tsp Dried savory 1 mL 1 cup Milk 250 mL 1 Egg 1
In skillet,
heat 1 tbsp (15 mL) of the oil over medium heat; cook onion and celery,
stirring, for 5 minutes or until softened. Stir in bread cubes, 1/2 cup
(125 mL) of the walnuts and raisins; set aside.
In bowl,
combine flour, sugar, baking powder, salt, thyme, oregano and savory. Beat
milk, egg and remaining oil; stir into dry ingredients. Stir in bread mixture.
Spoon into
well-greased 9-inch (3 L) ring mould; top with remaining walnuts. Bake
in 400 F (200 C) oven for 30 to 35 minutes or until golden. (Ring can be
set aside for up to 8 hours; reheat in foil in 325 F/160 C oven for 10
to 15 minutes.)
Makes 8
servings.
Per serving:
about 260 cal, 7 g pro, 12 g fat, 34 g carb.
DESERTS
Pumpkin
Pie
1 unbaked
9-inch deep dish pie shell (4-cup volume); or homemade below
2 eggs
1 can (16
ounces) Pack Pumpkin or any other kind (squash)
3/4 cup
granulated sugar
1/2 teaspoon
salt
1 teaspoon
ground cinnamon
1/2 teaspoon
ground ginger
1/4 teaspoon
ground cloves
1 can (12
fluid ounces) undiluted Carnation Evaporated Milk
Prepare
pie shell. Preheat oven to 425 degrees F. Beat eggs lightly in large bowl.
Stir in remaining ingredients in order given. Pour into pie shell.*
Bake for
15 minutes at 425 degrees F. Reduce temperature to 350 degrees F.; bake
for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack.
* If using
metal or foil pan, bake on preheated heavy-duty baking sheet.
Makes one
9-inch deep dish pie
For 2 shallow
pies, substitute two 9-inch pie shells (2-cup volume). Bake in preheated
425 degree F. oven for 15 minutes. Reduce temperature to 350 degrees F;
bake for 20 to 30 minutes or until pie tests done.
For lower
fat/calorie pie, substitute Carnation Evaporated Lowfat Milk.
Note: You
can add Whip Cream to the top of each slice of pumpkin pie
and some
nuts such as: almonds, walnuts, pecans, peanuts, etc....
Pie
Crust
can be used
for pumpkin, apple, etc..
(for 1
9-inch pie shell)
1 cup allpurpose
flour
1/4 tsp.
salt
1/3 cup
vegetable shortening
3 Tbsp.
water
* Preheat
oven to 425 degree F. Carefully measure
all ingredients
using measureing cups and spoons.
#1. Mix
flour and salt in medium bowl. With pastry
blender
or two knives, cut shortening into flour mixture
until mixture
resembles coarse crumbs.
#2. Add
water, 1 TBSP at a time, tossing
lightly
with a fork until all water is added. Form dough
into ball
with hands.
#3. Roll
between two sheets of waxed paper until
1 1/2 inches
larger than diameter of pie pan.
#4. Place
pastry carefully inpan, trim if necessary
and fold
pastry edges under to form double thickness.
Crimp edges
as desired. For pastry without filling, pierce
bottom
and sides of pastgry with fork. Bake at 425.F for
12 to 15
minutes. For pastry with filling, do not pierce pastry.
Fill and
bake according to recipe.
the California
Culinary Academy From: Date: 05/27
SKILLET
CRANBERRIES
Ingredients
1 pound fresh cranberries 2 cups brown or white sugar 21/4 cup rum Directions
Dump the
fresh cranberies in to your indispensable black iron skillet (or oven proof
dish).
Sprinkle
the cranberries with sugar, cover the skillet, and place in a 250 degree
oven.
After one
hour remove the lid (use foil if you don't have a lid) and pour in the
rum.
Continue
cooking until the rum evaporates.
And please
do not stir unless you have to absolutely have to. Stirring breaks up the
cranberries, serves 4 to 6.
Pumpkin
Pie
Number
2
A creamy
mild filling makes this an annual crowd-pleaser.
19-inch
(23 cm) baked single-crust pie shell 1FILLING:1-3/4 cupsPumpkin purée
425 mL1 cupPacked brown sugar 250 mL3/4 cupEvaporated milk 175 mL2 Eggs,
beaten 21 tspCinnamon 5 mL1/2 tspNutmeg 2 mL1/4 tspEach ground ginger and
salt1 mLFilling: In bowl, whisk together pumpkin purée, sugar, evaporated
milk, eggs, cinnamon, nutmeg, ginger and salt.
Pour into
pie shell. Bake in bottom third of 425°F (220°C) oven for 15 minutes.
Reduce temperature to 350°F (180°C); bake for 30 minutes longer
or until knife inserted in centre comes out clean. Let cool on rack.
Makes 8
servings.
Per serving:
about 386 cal, 6 g pro, 18 g total fat (7 g sat. fat), 52 g carb, 2 g fibre,
73 mg chol, 272 mg sodium. % RDI: 10% calcium, 19% iron, 110% vit A, 7%
vit C,
.
