Stuck for what to whip up for that special holiday meal?
Here are some classic recipes that are sure to satisfy your guests!
Rosemary-Garlic Roast Turkey
• 8 cloves garlic, crushed
• 1/4 cup (50 mL) chopped fresh rosemary (or 2 tbsp./30 mL dried)
• 1/4 cup (50 mL) olive oil
• 1 tbsp. (15 mL) coarse salt
• 1 tsp. (5 mL) black pepper
• 12to15lb.(5.5to7kg) whole turkey, fully defrosted if frozen
1. Preheat oven to 325 degrees F (160 degrees C).
2. In a small bowl or food processor, mash together garlic, rosemary, olive oil, salt and pepper so that it forms a thick paste.
3. By hand, gently pull the skin away from the turkey breast at the front of the breast (near the neck opening) to form a sort of pocket. Rub some of the rosemary garlic paste onto the breast meat under the skin, reaching in as far as you can without tearing the skin. Rub the remaining rosemary garlic paste all over the skin of the turkey and in the cavity. Add the stuffing, if you’re using it, and place the turkey, breast side up, on a rack in a shallow roasting pan. Tuck the wings underneath the bird and tie the legs together with kitchen string.
4. Place the turkey into the pre-heated oven. Do not cover the pan. Roast, basting every 15 to 20 minutes with the pan juices, until a meat thermometer inserted into the inner thigh reaches 170 de- grees F (77 degrees C) and the juices run clear when the thigh is pricked with a skewer. This will take anywhere from 3 to 4-1/4 hours (depending on the size of the turkey and whether it is stuffed or not). The only definite way to know if the turkey is cooked is by using a meat ther- mometer. Remove roasting pan from the oven and let the turkey rest at room temperature for about 15 minutes before carving.
5. Serve turkey with pan juices or use the juices to make gravy (recipe follows).
1. 1/4 cup (50 mL) fat from the roasting pan
2. 1/4 cup (50 mL) flour
3. 2 cups (500 mL) defatted turkey pan juices, turkey broth, water, or a combination
4. In a saucepan, combine the fat from the roasting pan and flour. Cook, stirring to eliminate any lumps, for just a minute or two. Whisk in turkey juices, broth or whatever liquid you’re using and cook, stirring constantly, until the gravy thickens. Let simmer over low heat, whisking occasionally, for 6 to 8 minutes.
Servings: turkey: 12 to 18, gravy: 2-1/2 cups
• 1/2 cup (125 mL) butter
• 2 medium onions, chopped
• 2 stalks celery, chopped
• 1 large carrot, diced
• 8 cups (2 L) fresh homemade cornbread, or other, bread crumbs (coarse)
• 1/2 cup (125 mL) chopped fresh parsley
• 1 tbsp. (15 mL) chopped fresh sage (or 1 tsp./5 mL dried)
• 1 tsp. (5 mL) chopped fresh thyme (or 1/2 tsp./2 mL dried)
• 1-1/2 tsp. (7 mL) salt
• 1/2 tsp. (2 mL) black pepper
• 1/2 cup (125 mL) chicken or turkey broth
1. Melt butter in a Dutch oven or large saucepan over medium heat. Add onions, celery and carrot and cook, stirring occasionally, for about 10 minutes or until carrots are tender. Add bread crumbs and mix well, then add parsley, sage, thyme, salt and pepper and mix until evenly combined. Drizzle in broth and fluff gently to moisten everything evenly.
2. If you are going to cook the stuffing in the turkey, do not put it into the turkey until right before it is ready to go into the oven. If the turkey is small, there will be enough stuffing to fill both the large cavity and the smaller neck cavity. If you prefer to cook the stuffing separately, place it in a greased covered casserole dish and put it in the oven to bake about 45 minutes before the turkey will be ready.
Servings: Makes enough stuff- ing for one 12- to 15-lb. turkey
• 6 medium potatoes (2-1/2 to 3 lbs.)
• 2 medium onions, sliced
• 1/4 cup (50 mL) butter or margarine
• 2 tbsp. (30 mL) all-purpose flour
• 1-1/2 cups (375 mL) chicken broth (homemade or canned)
• salt and black pepper to taste
• 2 cups (500 mL) fresh bread crumbs (coarse)
1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×13-inch (23×33-cm) rectangular baking dish.
2. Scrub potatoes well and slice them very thinly (1/8 inch or 0.25 cm thick). It is not necessary to peel the potatoes, unless you prefer to do so. Place them in a bowl of cold water and set aside.
3. In a medium skillet, sauté sliced onions in 2 tbsp. (30 mL) of butter or margarine over low heat until evenly golden, 10 to 15 minutes. Set aside.
4. In a small saucepan, melt together the remaining 2 tbsp. (30 mL) of the butter or margarine and the flour over medium heat.
Whisk in chicken broth, stirring constantly until the sauce thickens and bubbles. Continue to sim- mer for a minute or two, then remove from heat. Season to taste with salt and pepper.
5. Drain potatoes completely and layer them as follows: 1/3 of the potatoes, 1/2 of the onions, salt and pepper; 1/3 of the potatoes, remaining onions, salt and pepper; and finally all the remaining potatoes. Pour the sauce evenly over the potatoes and cover the baking dish tightly with foil. Bake for 45 minutes. Remove foil, sprinkle with bread crumbs and continue baking for an additional 45 minutes or until potatoes are tender and crumbs are crisp and browned.
Servings: 6 to 8
Green Bean Casserole
• 2 (14.5 ounce) cans green beans, drained
• 1 (15.25 ounce) can white corn, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup dried onion flakes
• 2 cups shredded Cheddar cheese
• salt to taste
• ground black pepper to taste
• garlic powder to taste
• 1 (6 ounce) can French-friedonions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine green beans, corn, mushroom soup, onion flakes, cheese, salt, pepper and garlic powder. Transfer to a 2 quart casserole dish.
3. Bake in preheated oven for 30 minutes, or until bubbly. Sprinkle fried onions on top and bake for a few minutes more, until onions brown.
Preparation Time: 5 min.
Cooking Time: 35 min.
Ready In: 40 min.
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